RU2271867C2 - Wheat flour for producing of farinaceous confectioneries "kondi" and method for producing the same flour - Google Patents

Abstract

FIELD: flour-milling industry, in particular, production of sort wheat flour for preparing of farinaceous confectioneries.

SUBSTANCE: method involves processing for separation of wheat grain components, from which milling receipt is formed at preliminarily stage by quantity and quality of gluten from two or more kinds of grain; removing mineral contaminants; providing shelling for reducing grain ash content by 0.07% relative to basic ash content; providing aspiration and staged hydrothermal processing of grain, first stage including moistening of grain by 2.5-3% at rest time of 18-20 hours, second stage including moistening of grain to 0.5-1% at rest time of 5-6 hours, and third stage including moistening of grain to 0.3-0.5% at rest time of 15 min; performing additional cleaning of grain from grain coat; grinding at break sifter systems; polishing; grinding, and milling for producing of ground product having grinding size characterized by reduction tail on polyamide sieve No 52/60 having no more than 2% of 118 micron sized meshes. Gluten content in ready ground product is at least 23% with gluten quality factor not in the excess of 120 units.

EFFECT: reduced water absorption of wheat flour, improved capability of forming finely dispersed suspensions for producing of stable homogeneous foam and, accordingly, improved organoleptical properties of ready farinaceous confectioneries.

3 cl

Description

The invention relates to the technology of flour production, in particular to the field of production of varietal wheat flour for flour confectionery.

Known premium wheat flour produced from soft wheat or soft wheat with an admixture of hardness of not more than 20%, including a different fractional composition, the coarse grinding fraction from 180 to 200 microns is 5% of the total flour, and the gluten content is 28% (see GOST 26574-85. Baking wheat flour).

The disadvantage of the above flour varieties is the excess percentage of coarse fractions in the flour, the low content of starch grains, the increased ability of the flour to retain water, which significantly affects the quality of flour confectionery.

A known method of producing flour from wheat grain for the baking industry, including the process of preparing grain for grinding by cleaning it from impurities, moistening, smoothing, stage crushing on rollers, sorting of crushed products, followed by enrichment of cereals on strainers with grinding and stage grinding into flour and the formation of flour varieties from separate streams (see. Rules for the organization and conduct of the technological process in mills. M: TSNIITEIMinzaga, 1978, p.20-49).

A disadvantage of the known technical solution is the absence in the formation of the grinding batch of specific indicators for the quantity and quality of gluten, affecting the quality of manufacture of flour confectionery.

The invention is based on the task of creating a new type of flour and its production technology for the manufacture of flour confectionery products with an optimal ratio of the particle size distribution of flour and protein-proteinase complex, which allows to improve the properties of flour used for the manufacture of such flour confectionery products, like long cookies, sugar cookies, gingerbread cookies, muffins, biscuits, waffles, reduce the water absorption capacity of flour, improve its ability to form finely divided suspensions to obtain a stable homogeneous foam, thereby increasing the organoleptic properties of finished products.

The problem is achieved in that the wheat flour for the preparation of flour confectionery products contains crushed wheat grain with a fineness in the form of a residue on polyamide sieve No. 52/60 with a hole size of 118 μm not more than 2%, with a gluten content in the finished ground product of at least 23 % and a gluten quality index of not more than 120 units of the gluten deformation index.

Distinctive features of the present invention is the optimal ratio obtained in the process of conducting experimental research on the particle size distribution of flour, the amount of gluten in it and its quality parameter in units of the gluten deformation index.

The claimed features together provide the achieved technical result.

Coarse-grained flour, characterized by a residue on polyamide sieve No. 52/60 with a hole size of 118 μm more than 2%, leads to a decrease in the content of starch grains in it and, as a result, to an increase in the flour's ability to retain water and a longer formation of dough in the production of, for example, cookies and gingerbread leads to their tightening, and this, in the end, affects the quality of the products.

Flour with a gluten content of less than 23% and a quality of less than 60 units of the gluten deformation index (IDK) has a short-lived gluten that does not allow to get dough for the production of cookies (for long cookies, the dough breaks on a plasticizer, sugar cookies are delayed during baking).

Such flour is also not suitable for the production of gingerbread, as it is delayed during the preparation of the dough.

In the production of wafers, the dough turns out to be of a heterogeneous consistency, gluten-free strands are formed that clog the dough depositor lattice. The wafer sheet is dense in consistency and heterogeneous in color.

Flour with an amount of gluten of more than 23% and a quality of more than 120 units of IDK does not meet all the requirements for the production of flour confectionery. Gluten is highly extensible, because of the low water absorption capacity, it is impossible to obtain dough with a given moisture content for the production of protracted cookies. This flour is also unsuitable for the production of gingerbread, sugar cookies, as the dough pieces spread and the gingerbread is small. Drawing on cookies is not clear. Products have no presentation.

In the production of wafers, the dough is obtained a homogeneous consistency. The percentage of waste due to increased spreading increases, which affects the yield of finished products.

Flour with the stated optimal ratio of particle size distribution, the amount of gluten and its quality indicator is used for the manufacture of a wide range of flour confectionery. As for the ratio of indicators for each type of manufactured products, they are experimentally selected and are the "know-how" of the enterprise.

The task is also achieved by the fact that before processing the grain at the preliminary stage, a grinding recipe for the quantity and quality of gluten from two or more types of grain is formed, after which the wheat grain is separated, processed from mineral impurities, peeling is performed to reduce grain ash content by 0.07 % of the initial, aspiration and then phased hydrothermal treatment of grain, moreover, at the first stage, the grain is moistened by 2.5-3%, while the curing time is 18-20 hours, at the second stage, the grain is moistened they are up to 0.5-1% with a duration of 5-6 hours of curing and at the third stage the grain is moistened up to 0.3-0.5% with a curing time of 15 minutes, then the grain is additionally cleaned from shells, crushed on torn systems, ground , grind, grind and get crushed wheat grain, characterized by a residue on polyamide sieve No. 52/60 with a hole size of 118 μm not more than 2%, and the gluten content in the finished product is 23% with a gluten quality index of not more than 120 units of gluten deformation index.

The formation of the grinding formulation at the preliminary stage before processing the grain allows you to set the desired amount of gluten in the finished product with a certain indicator of its quality for the production of a wide range of flour confectionery.

Consider an example of a method for producing flour of a new kind. Before processing, at the preliminary stage, a grinding recipe was formed according to the quantity and quality of gluten from 2 or more types of grain with the calculation of their optimal ratio for a particular type of product (lingering cookies, sugar cookies, gingerbread cookies, muffins, biscuits, waffles).

Wheat grain was sent for separation and carried out to a residual content in the grain of not more than 0.4% weed impurities. The separation was conducted on A1-BIS-12. Then the grain was sent for processing to a magnetic separator U1-BMP. After that, the grain was sent for peeling to reduce the ash content of the grain by 0.07% of the initial one, which was carried out on a RZBMO sweeper. Then carried out the aspiration and then phased hydrothermal treatment of grain. At the first stage, the grain was moistened by 2.5-3% with a curing time of 18-20 hours, depending on the glassiness and humidity of the original grain. At the second stage, the grain was moistened to 0.5-1% with a duration of 5–6 hours. At the third stage, the grain was moistened to 0.3-0.5%, while the curing time was 15 minutes. During this time, moisture penetrated into the surface layers of the shells, making them elastic, and amounted to 16-16.5%.

The grain thus prepared was directed to grinding, which was carried out according to the following technological scheme, which had several torn systems (1 torn, 2 torn, 3 torn large, 3 torn small, 4 torn large, 4 torn small) using A1-BZN roller mills and RZ-BRB sifter, four sorting systems, two grinding systems, 12 grinding, four grinding systems.

Grinding grain and processed products is one of the main stages of obtaining flour, as it affects the yield and quality of the finished product. As a result of stepwise grinding of the grain, a mixture of particles of various sizes, shapes and densities was formed. Sorting of grinding products by size occurred in the sifting of RZ-BRB.

On the first torn system, grinding was carried out until 2-3% of the grinding products passing through polyamide sieve No. 52/60 was recovered; on the second torn system, grinding was carried out until 5-8% of the grinding products passing through 52/60 polyamide sieve was extracted on the third torn in a large system, grinding was carried out until 5-7% of the grinding products passing through polyamide sieve No. 52/60 was recovered, on the third tattered system, grinding was carried out until 2-3% of the grinding products passing through polyamide sieve No. 52/60 was extracted in the fourth torn a large grinding system Nia 5-7% of crushing products passing through the sieve polyamide №52 / 60, at the fourth ragged fine grinding system led to the recovery of 3-5% of crushing products passing through the sieve polyamide №52 / 60.

After sorting in sieves, fractions of large-dun products were obtained that were uniform in size, but each of them contained particles of endosperm, shells and intergrowths of endosperm with shells with different bulk masses in different ratios.

The task of the sorting process, carried out on A1-BSO screening machines, was quality sorting to obtain endosperm fractions uniform in content.

At the stage of the grinding process, the grains were released from shell particles fused with the endosperm by mechanical action.

The final stage of flour production is the grinding process. At this stage, about 50% of flour with an ash content of 0.5% was obtained. The purpose of the grinding process is grinding flour and dunsts into flour.

At the final stage of the grinding process, grinding products were isolated that contained the main number of shells and the remains of endosperm particles fused with them. This fraction was processed in an A1-BVG grinding machine.

The result was crushed wheat grain with a total yield of 75% with flour ash not lower than 0.5% and grinding coarseness characterized by a residue on polyamide sieve No. 52/60 with a hole size of 118 μm no more than 2%, with a gluten content in the finished ground product not less than 23% and a gluten quality index of not more than 120 units of IDK.

Kondi flour was developed on the technological line of OJSC Melkombinat, it was successfully tested at bakeries in Tver and has established itself as a high-quality flour in the production of flour confectionery.

Claims (2)

1. Wheat flour for the preparation of flour confectionery products, characterized in that it contains crushed wheat grain with fineness in the form of a residue on polyamide sieve No. 52/60 with a hole size of 118 μm no more than 2% and gluten content in the finished chopped product at less than 23% with a gluten quality index of not more than 120 units of the gluten deformation index. 2. A method of producing wheat flour for the preparation of flour confectionery products, characterized in that before processing the grain at the preliminary stage, a grinding recipe is formed by the quantity and quality of gluten from two or more types of grain, after which the wheat grain is separated, processed from mineral impurities, carried out peeling to reduce grain ash content by 0.07% of the initial, aspiration and then phased hydrothermal treatment of grain, and at the first stage, the grain is moistened by 2.5-3%, while The melt time is 18-20 hours, in the second stage the grain is moistened to 0.5-1% with a duration of 5-6 hours, and in the third stage the grain is moistened to 0.3-0.5% with a time of 15 minutes, then carry out additional cleaning of the grain from the shells, grind on torn systems, grind, grind, grind and get crushed wheat grain with a fineness grinding, characterized by a residue on polyamide sieve No. 52/60 with a hole size of 118 microns no more than 2%, and the gluten content in the finished crushed the product is at least 23% at an indicator gluten quality of deformation of not more than 120 units of the gluten index.