Gingerbreads and gingerbreads
Gingerbreads and gingerbread made with flour brew.
formulation example _______________________________________________________
Consumption of raw materials The content on 1 tonnes of finished products, kg
in kind in dry matter
Wheat flour of the highest 85,50 497,40 425,28
Granulated sugar 99,85 201,74 201,44
Artificial honey 78,00 73,14 57,05
Butter 84,00 73,15 61,45
Whole condensed milk 74,00 170,69 126,31
consumption of raw materials
on 1 tonnes of finished products, kg
Raw materials dry matter,%
in kind in dry matter
Melange 27,00 74,07 20,00
Ammonium salt - 1,91 -
Drinking soda 50,00 0,98 0,49
Vanilla powder 99,00 6,35 6,29
Candied fruits 83,00 70,00 58,10
Jam 70,00 72,00 50,40
Total - 1099,43 1006,81
Outlet 87,50 1000,00 875,00
Technology gingerbreads production process consists of the following stages:
1) preparation of raw materials for production;
2) preparation of syrup;
3) making flour;
4) cooling the brewed dough;
5) kneading dough;
6) molding (adding filling for filled gingerbread);
9) glazing (for glazed gingerbread);
10) packaging, labeling, transportation and storage.
Features of use of food additives
In the production of gingerbread gingerbreads and food additives, the following: colorants, flavors, fragrance and flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, leavening agents, enzymes.
Most often, spice-flavored spices are flavored with vanilla, mint, honey, and chocolate. They also produce gingerbread with the aroma and flavor of cranberries, strawberries, apricots, etc. As a rule, liquid flavors are used for this, but powdery ones can also be used. To give a mint flavor and taste, use mint flavors, mint essential oil or, more rarely, menthol. Vanillin is added to the brewed gingerbread to give them a pronounced vanilla flavor and a pleasant, sweet aftertaste or to enhance other flavors. The achievable goal depends on the concentration of vanillin used. The aroma of vanillin is perfectly combined with fruit flavors, especially with strawberry. The concentration of vanillin in gingerbread, depending on the differences in formulations, technology, the requirements of a particular manufacturer, is 75-500 g / t of the finished product, ethyl vanillin 20-250 g / t. Dosages of flavors in the manufacture of brewed gingerbread are similar to dosing in other confectionery products.
Flavors make the dough together with other components during periodic skom kneading. In the continuous production of flavors introduced into emulsik In the production of gingerbread, particularly of small size, Mauger temperature being so high that some aromatic substances evaporate is therefore recommended to mix flavor or chalk Rx fat shall prove to protect fragrances from volatilization.
Traditional recipes for custard gingerbread do not use dyes, but when using chocolate flavoring, for example, manufacturers add brown dyes to the dough, saving cocoa powder. individual or mixed dyes. It is necessary to use synthetic dyes, both individual and mixed, to make gingerbread brown very carefully: they often give the dough and finished products unwanted reddish, greenish and gray shades. This is especially evident at high dosages. When using cranberry or strawberry flavors, as a rule, the dough is not tinted, limited to tint in rose color (fat glaze). Dyes are introduced into the dough at the kneading stage: synthetic dyes in the form of aqueous solutions, caramel undiluted or also in the form of “aqueous solutions. Dosage of synthetic 150-20 g per ton of finished products dosage of sugar color in accordance with the manufacturer's recommendations. Usually it is several kilograms per ton of finished products. Finally, the dosage is determined by the results of experimental development.
The use of emulsifiers in the production of scalded gingerbread products similar to the use in the production of raw.
Additives that increase shelf life. In accordance with GOST 15810-96, the shelf life at temperature (18 ± 5) “С and relative humidity of air no more than 75% is:
1) for custard cakes in the summer - no more than 20 days;
2) for custard gingerbread in winter - no more than 30 days;
3) for custard mats - no more than 20 days;
4) for custard gingerbread like mint in the summer - no more than 10 days;
5) for custard gingerbread like mint in winter - no more than 15 days.
Gingerbread stale very quickly. It is believed that the stale gingerbread
due to loss of moisture during storage by starch retrogradation process. The test workpieces starch granules swell and partially gelatinized with absorption of moisture, wherein the proportion of the amorphous phase are significantly increased. When storing the gingerbread products there is the reverse process. Released when the moisture is not bound and is rapidly lost. Thus, to extend the freshness gingerbread products must associate moisture.
To prolong the shelf life cakes using various techniques, including glazing, sealed packaging, it is to replace the traditional half of the prescription amount on rye flour, and of the sugar on the invert syrup and honey.
In addition, efficient use to slow the staling of gingerbread emulsifiers sodium lactylate, monoglycerides lemon acid, mono- and diglycerides of fatty acids (see. Above). Furthermore, for this purpose, enzymes and lectins.
Investigations of the influence of pectins with varying degrees of esterification on the hardness of brewed gingerbread were conducted. The dough was prepared according to the recipe for the massive types of gingerbread type "Severnye". Pectin was introduced into the brew and into the dough. Dosages of 0,05 were used; 0,07; 0,1 and 0,2% of the flour mass. The addition of high- and low-esterified pectins both in brewing and in dough makes it possible to improve the quality of gingerbread, as evidenced by an increase in swelling and H / D ratios, as well as a decrease in product density. The best quality indicators were gingerbread made with the addition of 0,1% low-esterified pectin. In this study, it was found that the introduction of pectin in the brew is more effective than in the dough. In particular, the introduction of 0,1% pectin into the brewing resulted in an increase in swelling by 40% compared to gingerbread without pectin, and adding the same amount of pectin to the dough increased the swelling of gingerbread only at 25%. The authors of the study believe that the introduction of pectin in the tea leaves provides the best conditions for the interaction with flour. The rate of hardness of gingerbread was determined by the change in their swelling and the content of free and bound moisture during 30 days of storage. It has been established that the addition of an optimal dose of low-esterified pectin to brewing and dough reduces the rate of hardening.
Significantly slows staling gingerbread one of the special amylase enzyme preparations used in bakery. The dosage 20-50 100 g per kg of flour, he prolongs the freshness of cakes in several times.