Method for producing cake from whole wheat-hemp flour

Abstract

FIELD: confectionery industry.SUBSTANCE: used for the preparation of flour confectionery products, namely muffins. The method for producing the cake is characterized by the fact that the purified wheat grain and hemp seeds are first ground in a knife mill to obtain whole-ground wheat-hemp flour in a ratio of wheat and hemp flour of 96:4, 94:6, 92:8 or 90:10. Then 220 g of butter is plasticized to a temperature of 35 °C and homogenized with sugar, namely 180 g white sugar and 1 g vanilla sugar. Then 180 g eggs and 1 g table salt are added, continuing to beat until a stable emulsion is formed. Next, dry mixing of whole wheat-hemp flour with 1 g of sodium bicarbonate and 1 g of ammonium bicarbonate are separately performed. The resulting emulsion and dry mixture are then combined, 180 g of raisins are added, and the mixture is mixed for 5-7 minutes. The resulting dough is formed and heat-treated in a convection oven at 180 °C for 40 minutes until done.EFFECT: expanding the range of flour confectionery products and obtaining a finished product – a cake made from whole-wheat-hemp flour with increased nutritional value.1 cl, 2 tbl, 2 ex

Description

[0001] The present invention relates to the food industry and concerns a technology for producing flour confectionery products, namely muffins with improved nutritional value, prepared using chemical leavening agents.

[0002] A known method for producing cake (RU 2599616, IPC A21D 13 / 08, published 10.10.2016, Bulletin No. 28) includes the stages of kneading the dough, shaping and baking the products. The method involves plasticizing the fat product with sugars (15-17 min) followed by the addition of dry ingredients, including wheat flour, baking powder, table salt and pumpkin components (pumpkin seed flour and dietary fiber from pumpkin pulp). The dough is kneaded until a homogeneous mass is formed in a dough mixing machine for 10-15 minutes. Shaping is carried out in prepared molds, and baking is carried out at 200°C for 30-40 minutes (immediately after shaping), followed by cooling to room temperature.

[0003] The disadvantage of the described method is the high content of pumpkin components (up to 35% of the mass), which negatively affects the structural and mechanical properties of the dough and worsens the rise and porosity of the finished products.

[0004] An alternative method for producing muffins (RU 2679360, IPC A21D 13 / 80, published 07.02.2019, Bulletin No. 4) involves preparing a dough from whole-grain and bread flour, molasses, dried rowan berries, butter, mélange, salt, and sodium bicarbonate. The dough is kneaded to a moisture content of 28±2%, molded, and baked at 190-200°C for 30-35 minutes. The purpose of this method is to expand the range of products for preventive purposes.

[0005] The claimed method, despite all its advantages, has several drawbacks. Firstly, using dried chokeberries can significantly increase the cost of finished products due to the relatively high cost of this ingredient. Secondly, a high chokeberry content can degrade the texture (increased dryness and density) and flavor of the muffins, requiring additional efforts to optimize the recipe and processing parameters.

[0006] The closest analog is the method for producing cake (RU 2737275, IPC A21D 13 / 80, published November 26, 2020, Bulletin No. 33), which involves kneading dough from margarine, sugar, eggs, salt, and wheat flour, shaping, and baking. A distinctive feature is the addition of a mixture of 75% premium wheat flour, 5-10% amaranth flour, and 15-20% black cohosh flour to the dough. The use of amaranth flour is explained by the fact that, unlike regular wheat flour, this flour contains more vitamins and amino acids essential for the body. Black cohosh promotes the elimination of toxins and heavy metals from the body.

[0007] This production method has not been adequately studied in terms of the impact of these additives on the stability of dough and finished products during storage. Specifically, they may accelerate lipid oxidation in amaranth and millet flour, which can lead to deterioration of organoleptic properties (e.g., the development of a rancid taste) and a reduced shelf life.

[0008] The technical problem solved by the present invention is to expand the range of flour confectionery products and increase their biological value by developing a cake recipe based on whole-grain wheat-hemp flour.

[0009] The proposed method for making muffins using chemical leavening agents involves pre-grinding peeled wheat grain and hemp seeds in a knife mill to obtain whole-grain wheat-hemp flour in a given ratio (see RU 2756792, IPC B02C 4 / 06, published 05.10.2021, Bulletin No. 28).

[0010] A characteristic feature of hemp seeds is a high protein content from 17.6% to 26.7% with a well-balanced amino acid composition, a high fat content from 34.8 to 49.7% with the content of polyunsaturated fatty acids of the ω-3, ω-6, ω-9 family from 74.2 to 97.8%, dietary fiber up to 27% with a share of soluble dietary fiber of 8-10%, lignans - 250 mg per 100 g of seeds.

[0011] Hemp flour surpasses wheat flour in protein (45.8%), fat (10.4%), fiber, and ash content, and has a lower carbohydrate content (5.1%). This means that products made with hemp flour have a higher dietary fiber content due to its high fiber content and a higher mineral content due to its ash content.

[0012] A method for producing a cake from whole-grain wheat-hemp flour, characterized by the fact that pre-grinding of peeled wheat grain and hemp seeds in a knife mill to obtain whole-grain wheat-hemp flour in a ratio of wheat and hemp flour of 96:4, 94:6, 92:8 or 90:10, then to improve homogeneity and remove possible agglomerates, the resulting flour is sifted immediately before kneading, then in accordance with the process chart, all components of the recipe are accurately weighed, at the same time the fat component - butter 220 g is plasticized to a temperature of 35 ° C, then the plasticized butter is homogenized with sugar, namely white sugar 180 g and vanilla sugar 1 g, after which eggs 180 g and edible salt 1 g are added, continuing to whisk until a stable emulsion is formed, then separately dry mix the whole wheat-hemp flour with chemical leavening agents,namely, with 1 g of sodium bicarbonate and 1 g of ammonium bicarbonate to achieve a uniform dispersion of the particles, then the resulting emulsion and dry mixture are combined, and after that 180 g of raisins are added, then the mixture is mixed for 5-7 minutes until a uniform consistency is achieved, ensuring an even distribution of raisins in the dough volume, then the resulting dough is formed by dosed placement in prepared molds and subjected to heat treatment in a convection oven at a temperature of 180 ° C for 40 minutes until it is ready.

[0013] The quantitative ratios of ingredients for the production of cake from whole wheat-hemp flour in the ratio of wheat and hemp flour of 96:4, 94:6, 92:8 or 90:10 are presented in Table 1.

[0014] The quality indicators of the cake made from whole wheat-hemp flour in the ratio of wheat and hemp flour of 96:4, 94:6, 92:8 or 90:10 are presented in Table 2.

[0015]

[0016] The proposed invention is explained by specific examples of its implementation.

[0017] Example 1. Cleaned wheat and hempseed grain are ground in a knife mill at a ratio of 94 / 6 to produce whole-grain wheat-hemp flour. To improve homogeneity and remove any agglomerates, the flour mixture is sifted immediately before mixing. All components are precisely weighed in accordance with the process chart. The fat component (butter) is plasticized to a temperature of 35°C. The plasticized butter is then homogenized with sugar, after which eggs and salt are added, continuing to beat until a stable emulsion is formed. Separately, the flour is dry-mixed with chemical leavening agents to achieve uniform dispersion of the particles. The wet and dry fractions are combined, and then raisins are added. The mixture is stirred until a homogeneous consistency is achieved (5-7 minutes), ensuring an even distribution of raisins throughout the dough.The resulting dough is formed by placing it in doses into prepared moulds and subjected to heat treatment in a convection oven at a temperature of 180°C for 40 minutes until ready.

[0018] Example 2. Cleaned wheat and hemp seeds are ground in a knife mill at a ratio of 92 / 8 to produce whole-wheat-hemp flour. To improve homogeneity and remove any agglomerates, the flour mixture is sifted immediately before mixing. All components are precisely weighed in accordance with the process chart. The fat component (butter) is plasticized to a temperature of 35°C. The plasticized butter is then homogenized with sugar, after which eggs and salt are added, continuing to beat until a stable emulsion is formed. Separately, the flour is dry-mixed with chemical leavening agents to achieve uniform dispersion of the particles. The wet and dry fractions are combined, and then the raisins are added. The mixture is stirred until a homogeneous consistency is achieved (5-7 minutes), ensuring an even distribution of raisins throughout the dough.The resulting dough is formed by placing it in doses into prepared moulds and subjected to heat treatment in a convection oven at a temperature of 180°C for 40 minutes until ready.

[0019] Muffins made using the proposed method demonstrate improved quality compared to similar products. This method allows for the production of products with increased biological value thanks to the use of whole-wheat-hemp flour in varying ratios.

[0020] The claimed method for producing cake from whole wheat-hemp flour is characterized by industrial applicability and can be implemented at any enterprise in the confectionery industry.

[0021] Thus, the specified technical result is achieved - an expansion of the range of flour confectionery products produced in the confectionery industry, a cake made from whole-grain wheat-hemp flour in a ratio of wheat and hemp flour of 96:4, 94:6, 92:8 or 90:10 with increased nutritional value due to the addition of hemp seeds.

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