PROCESS OF MAKING PUFF PASTRY

The invention relates to the food industry in particular to the confectionary industry and concerns the technology of making the flour confectionery goods such as puff pastry.

It is known the technology of making the flour confectionery goods of roll-in dough, where the half-finished product is made of the elastic-plastic roll-in dough by mixing flour, melange, salt, acid and water, followed by rolling of the preprepared fat component into it. In course of making the dough is repeatedly cooled under the temperature of 5-1O ⁰ C within 30-40 minutes. The dough humidity is provided within the ranges of 41-44%. The dough pieces are covered by thin layer of sanding sugar. The baking is made under temperature of 215 - 250 ⁰ C within 25-30 minutes. The product made of this dough has typical flakiness that is achieved due to use of the raw material, which meets certain requirements, multiple folding and rolling of dough layer and presence of fat layer between the dough layers. Such confectionery as pastries and cakes is made of such dough. The products usually have the humidity about 10-12% after baking and about 4-6% after drying. The thickness of the half- finished dough piece is usually about 4.5-10 mm and it becomes several times thicker after baking. The storage life of the baked product is not long, as during storage the product absorbs moisture and becomes not crispy. This reduces its want-satisfying qualities.

It is known the technology of making the flour confectionery good of roll-in dough such as «Berliner puff pastry». The dough is made by mixing first-class wheat flour, water and citric acid, which are taken in amount that provides the humidity within the ranges of 41-44%. The dough is matured for 28-30 minutes for swelling of gluten, then it is rolled out and sandwiched with

soft margarine by multiple folding and rolling of dough and cooling thereof, as a result of this process a fat layer is created between the dough layers. Then the dough pieces are formed and baked under the temperature of 230 ⁰ C - 240 ⁰ C. Then each dough layer is placed on another one and it is also simultaneously sandwiched with fruit jam. The storage life of the baked product is seven days.

The closest process to the applied technical decision is the process of making puff pastry which includes the preparation of dough with certain humidity by mixing flour, water, citric acid, egg products, maturing of dough for swelling of gluten, forming of dough by rolling it out and sandwiching it with the soft fat component, multiple folding, rolling and cooling of dough in several stages, forming of the dough piece, covering it with a cover and baking of it. During this process the kneaded dough must mature for 30 minutes. The dough humidity must be within the ranges of 41-44%. The cooling is made under the temperature of 12 - 14°C at least within 30 minutes. The dough layer is rolled out at least up to 5 mm thickness at the last stage. The dough piece is covered by egg and sugar powder before baking. The baking is made under the temperature of 210 - 230 ⁰ C. During the baking process the size of the product increases in 2-3 times. The product has the humidity of 10-12% after baking and 4-6% after drying. However, the storage life of the baked product is not longer than seven days. After the expiration of this period the flakiness and crispness of the product are getting lower that worsens the organoleptic qualities of the finished product.

The basis of the invention is the problem of developing of such puff pastry making process, where the extension of the storage life of the finished product is achieved and its organoleptic qualities are improved by process refinement.

The specified problem is solved by that the said process of making puff pastry, which includes the preparation of dough with certain humidity by mixing flour, water, citric acid, egg products, maturing of dough for swelling

of gluten, forming of dough by rolling it out and sandwiching it with the soft fat component, multiple folding, rolling and cooling of dough in several stages, forming of the dough piece, covering it with a cover and then baking of it, according to the invention the humidity of the prepared dough is provided within the ranges of 22-27 %, the dough layer is rolled out to no more than 2 mm thickness at the last stage and the cover is applied with the filler.

Furthermore, the cover with filler based on grated cheese and salt is applied.

Furthermore, the cover with filler based on grated cheese, salt and spices is applied.

Furthermore, the cover with filler based on grated cheese, salt and mushrooms is applied.

Furthermore, the cover with filler based on grated cheese, salt and nuts is applied.

Furthermore, the cover with filler based on invert liquid sugar and spices is applied.

Furthermore, the cover with filler based on invert liquid sugar and dried fruits is applied.

Furthermore, the cover with filler based on invert liquid sugar and poppy-seeds is applied.

Furthermore, the cover with filler based on invert liquid sugar and sesame is applied.

It is known that for making puff pastry the elastic-plastic rolled-in dough is used, that made of flour, egg products (eggs and melange), salt, citric acid and water. The raw materials with certain qualities are used in order to provide the typical flakiness and crispness of the product. For example, the flour that contains much gluten is used for kneading dough. The main role in making of dough with its inherent characteristics such as elasticity, plasticity and viscosity belongs to the proteins of flour. Water-insoluble proteins of flour, which form gluten (gliadin and glutenin) bind water in dough in

adsorptive and osmotic way. The osmotic swelling happens as a result of water molecule diffusion inside the cell of a flour protein molecule. As a result of the osmotic binding of water and swelling of flour proteins during the dough kneading the spongy structure is created, which substantially determines specific characteristics of dough, such as its tensility and elasticity.

Using of acid increases the swelling ability and viscosity of flower gluten proteins and thereby helps to get the dough with the optimal characteristics.

Fat components added to the dough reduce the flower proteins swelling ability and facilitate the reduction of elasticity and increase of plasticity of dough. The layers of the fat component between flower particles facilitate the creation of porous structure and crispness of the finished products. The fat component is rubbed into dough in a soft form. It is known that the optimal temperature of the soft fat component must be within the temperature ranges of 12 - 14°C. In order to produce the product of high quality the prepared dough and the fat component must have equal consistence. Sandwiching of dough with the fat component followed by rolling and cooling processes is made in several stages. As a result of this processes the dough with multiple fat layers is made. The humidity of the finished dough amounts to 22-27 %. Such a humidity of the finished dough lets you to roll out the layer at a last stage which is no more than 2 mm thick. This provides the minimum humidity of the baked product, that greatly extends its storage life with no influence on its crispiness and this also increases the want-satisfying and organoleptic qualities of the product.

Furthermore, applying of cover with filler on the dough piece before baking essentially influences the organoleptic qualities of the finished product. Moreover, the cover may have different base and taste that gives the product some new organoleptic qualities. The cover with filler based on grated cheese and salt, or grated cheese, salt and spices, or grated cheese, salt and mushrooms, or grated cheese, salt and nuts mainly gives the product some

salty flavor. The cover with filler based on invert liquid sugar and spices, or invert liquid sugar and dried fruits, or invert liquid sugar and poppy-seeds, or invert liquid sugar and sesame mainly gives the product some sweet flavor.

Therefore the process of making puff pastry provides the production of the new flour confectionery good which has new organoleptic qualities, extended storage life, without reduction of its want-satisfying qualities.

The process of making puff pastry is implemented in the following way.

Example 1.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and folded again. Then the dough is cooled within 20 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 20 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are sprinkled with grated cheese mixed with red pepper and salt. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 2.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and

folded again. Then the dough is cooled within 30 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 30 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are sprinkled with grated cheese mixed with caraway seeds and salt. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 3.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and folded again. Then the dough is cooled within 20 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 20 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are sprinkled with grated cheese mixed with dried grinded mushrooms and salt. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 4.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and

folded again. Then the dough is cooled within 25 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 25 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are sprinkled with grated cheese mixed with grinded nuts and salt. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 5.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and folded again. Then the dough is cooled within 20 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 20 minutes. Then the dough is rolled out to no more than .2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are covered with invert liquid sugar and sprinkled with poppy- seeds. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 6.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and

folded again. Then the dough is cooled within 25 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 25 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are covered with invert liquid sugar and sprinkled with sesame. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 7.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and folded again. Then the dough is cooled within 20 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 20 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are covered with invert liquid sugar and sprinkled with grinded dried pitted and halved apricots. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

Example 8.

Flour, water, eggs, citric acid and salt are put into a container and thoroughly stirred. The humidity of the prepared dough must be within the ranges of 22-27%. Then the dough is matured for swelling of gluten within 20 minutes. Then the dough is rolled out, some soft margarine is put on the dough layer; after that the dough is folded in the form of an envelope. The dough is rolled out again to 10 mm thickness. The dough layer is folded, rolled out and

folded again. Then the dough is cooled within 20 minutes. After that the dough is rolled out, folded, rolled out and folded again, and then it is cooled within 20 minutes. Then the dough is rolled out to no more than 2 mm thickness. After that the dough piece is formed. For this purpose the dough layer is cut into small polygons. The egg cover is applied on the dough pieces and then they are covered with invert liquid sugar and sprinkled with ginger. After that the products are baked under the temperature of 240 ⁰ C. The finished flour confectionery goods are cooled.

The produced flour confectionery goods have good organoleptic qualities and may preserve their high want-satisfying qualities within long period of time.

Information sources

1. Taleysnik M.A., Aksenova L.M., Bernstein T.C. «Technology of making flour confectionery goods», M., Agropromizdat, 1986, p. 55-58.

2. Patent of Russian Federation No. 2245049, MPK ⁷ A2 ID 13/08, publ. 27.01.2005

3. Buteyknis N. G., Kengis R. P., flour confectionery goods», M., «Ekonomika», 1969, p. 161-170.