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Confectionery Industry Technology

Supplements MKI - Biscuits

48649625_agaletuyBiscuits

Biscuits produced from flour and yeast with chemical disintegrants. Biscuits produce GOST 14032-68 «Seabiscuit. Specifications "or TU enterprise.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Flour grade II

85,50

1008,44

862,22

Yeast

25,00

32,76

8,19

Sugar

99,85

9,09

9, On

lactic acid

40,00

2,20

0,88

Salt

96,50

15,15

14,62

Soda drinking

50,00

3,78

1,89

invert syrup

70,00

21,43

15,00

Ugleammoniynaya salt

1,14

► -

Total

1093,99

911,88

Log out

89,00

1000,00

890,00

 

Technological process

Biscuits produced on sourdough and yeast mash. Process biscuit manufacturing process involves the following main steps:

1) preparation of raw materials and semi-finished products for production;

2) preparation of a mixture of free-flowing components;

3) preparation of dough (dough);

4) activation of yeast (on yeast talker);

5) preparation of an emulsion (for biscuits with fat);

6) dough preparation;

7) proofing the dough;

8) rolling the dough;

9) forming the dough;

10) baking;

11) cooling;

12) packaging, packaging and storage.

Features of use of food additives

In the production of biscuits, the following food additives: emulsifiers, antioxidants, edible acids, raising agents.

Disintegrants. The biscuits using 0,3-0,4% soda and food 0,11% ugleammoniynoy salt. When replacing ugleammoniynoy salt on ammonium carbonate should take him about 30% less.

Emulsifiers. lecithin is recommended to improve the quality of biscuits, which helps reduce friction between the components of the mixture prescription. As a consequence, improved elastic-plastic properties of the test, thus reducing the number of test rollings and nalipaemost on working equipment bodies.

The recommended dosage of lecithin is 0,3-0,5% to the weight of flour. Lecithin is recommended to inject the preparation of an emulsion or plasticizing fat.

Additives that increase the shelf life. In accordance with GOST 14032-68 shelf life at a temperature (18 ± 3) ° C and relative humidity less than 75% of:

for ordinary biscuits:

1) 2 years - simple, hermetically sealed;

2) 6 months - simple, by weight from flour of the 1st, 2nd grades and wallpaper wheat;

3) for the improved:

4) 3 months - by weight;

5) 6 months - packaged, including hermetically packed;

for diet with increased fat content:

1) 3 weeks - weight;

2) 1,5 months - packaged;

for diet with reduced fat:

1) 1,5 months - by weight;

2) 3 months - packaged.

The shelf as defined by GOST for weighted products doubled and even quadrupled shorter deadlines for pre-pack, which once again confirms the importance of packaging for confectionery products.

The shelf life of biscuits can also be increased by using food additives. The moisture content of biscuits according to GOST 14032-68 is 9,0-11,0%. When measured, the water activity varied from 0,4 to 0,44. With such moisture and water activity, the development of undesirable microflora and staleness are unlikely to threaten biscuits. The fat content of biscuits is generally well below 10%. The exceptions are those made from premium flour (10,2 g of fat per 100 g) and dietary ones with a high fat content (16,6 g of fat per 100 g). Thus, oxidative deterioration is only a real threat to these two species.

A study was made of the processes of oxidation of biscuit lipids during long-term storage. Investigated biscuits made on soybean oil and imported confectionery fat, characterized by the fatty acid composition (Table. 15) and weight fraction of tocopherol (Table. 16), natural antioxidants of vegetable oils. The dynamics of the peroxide number during the storage of biscuits at a temperature of 20 ° C was studied (Fig. 7). As a result of the study it was found that the change in the peroxide number of lipids of both types of biscuits occurs unevenly, a higher proportion of unsaturated acids in soybean oil makes it possible to predict a higher risk of oxidative deterioration in the process

 16 table. The results of measuring the mass fraction of tocopherols (mg / 100 g) in biscuits made with soybean oil and imported confectionery fat during storage at a temperature of 20 'C

Tokoferolы

Mass fraction of tocopherols, mg / g 100

In breadcrumbs

on soya oil

in the confectionery fat

parent

10 months.

parent

10 months.

a"

0,3

0,3

p + in

1,1

1,1

5 "

8,2

8,1

38,5

39,6

 

prolonged storage. The maximum permissible level of peroxide number 10 0 mmol2 / Kg of fat is achieved in not more than 10 months.

Effectively prevent oxidation of fats in biscuits with a fat content more than 10% is possible with the help of antioxidants butylhydroxyanisole (E320) and butioksi- toluene (E321). Moreover, it is recommended to use them in a mixture in the ratio of 1: 1. The dosage of antioxidants 200 1 g of a mixture in the t product is sufficient. If a significant increase in the shelf life is not necessary, you can restrict the use of antioxidants synergist EDTA (E385). Antioxidants should be made, previously dissolved in vegetable oil, then in fat, going to knead the dough.

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