RU2604824C1 - Method for production of baked products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Invention also relates to articles made from said product. Method for production of baked products, including steps of mixing grain components, such as oat and wheat bran, with other dry components, with at least one component of liquid for soaking dry substances with at least one agent for further baking. Method involves preliminary fermentation by preparing a suspension, consisting of bran, starch and liquid, said suspension is held for 30 minutes at temperature up to 37 degrees, obtained suspension is then mixed with other components to produce dough, containing, wt%: mixture of bran (oat, offal) 15-30, corn starch 3-7, eggs 1-3.5, skimmed curd 15-45, aerator 1.5-3.5, ayran 15-45, artificial sweetener 0.01-1.5, ascorbic acid 0.05-10, with subsequent baking of dough by heating at temperature of 100 °C to 180 °C for 3-50 minutes and further abrupt cooling to temperature varying from 100 °C to 5 °C.

EFFECT: invention increases rate of microbiological processes of dough preparation, safety of basic initial components of mixture (bran) in order to preserve specific volume of assimilability of macro- and micronutrients, prolong storage life of baked product, improve organoleptical properties of baked products.

13 cl, 10 tbl, 3 ex

Description

The invention relates to the field of food industry, and in particular to methods for the production of baked goods (bakery and confectionery), in which an alternative substitution of flour is used to obtain a low-carb product with high biological value, suitable for baking, confectionery production and for home use. The invention also relates to products obtained from this product.

As you know, bakery and confectionery products contain 45-52% carbohydrates. Whole flour from which the dough is obtained contains 75-80% carbohydrates. Yeast added to the dough contains 35-40% carbohydrates.

Due to overweight and obesity, many consumers are currently striving to reduce the intake of easily digestible carbohydrates as much as possible, while avoiding eating bread, pastries and other flour-based products.

Therefore, in the production of confectionery and bakery products, many attempts have been made to create low-calorie flour, primarily due to a decrease in its content of easily digestible carbohydrates.

In accordance with the concept of science-based nutrition, the human body must be provided with a certain amount of carbohydrates, proteins, fats, minerals and vitamins. Recently, when the share of grain products has increased in the diet of people, the problem of increasing the nutritional value of bread has become especially urgent. In the theory and practice of world bakery, two directions have clearly been identified to increase the biological value of grain food products.

One of the directions is the enrichment of products with raw materials containing a large amount of protein, vitamins, minerals, dietary fiber.

The second direction is the use of all potential opportunities inherent in nature in grain, i.e. the goal is to bring to the consumer a complex of grain nutrients that are partially lost during its processing into flour.

The known composition (recipe) of bread for diet food, including wheat flour I (first) grade, crushed grain, pressed yeast, salt, eggs, caraway seeds, surfactants, fat, sugar and water in the following ratio of components, kg:

Wheat flour I 40 Crushed grain 60 Pressed yeast 2 Salt 0.75 Caraway 0.1 Egg pcs / kg 20/08

(analogue - ed. St. No. 460041, publ. 15.02.75).

Ready bread from these components has insufficient biological value, in addition, the crumb structure is dense, crushed grain is felt when chewing in the form of inclusions. The presence of crushed grain makes the finished product related to coarse food.

Also known is the composition of the dough for the production of bread, containing wheat flour (I grade), wheat germ flakes, pressed bread yeast, granulated sugar, sunflower oil, table salt and water in the following ratio, kg:

Wheat germ flakes 5.00 Pressed bread yeast 1.00-2.00 Granulated sugar 2.00 Sunflower oil 2.00 Common salt 1,50 Water by calculation Wheat flour I grade - rest

(analogue - Bread products, 1991, No. 1, pp. 38-40).

The use in a known composition of a composition for the production of wheat germinal cereal bread allows you to use all the potentialities inherent in nature in grain, i.e. to bring to the consumer the necessary complex of grain nutrients.

The results of the analysis indicate that the enrichment of wheat flour of grade I of 5% wheat germ flakes increases the content of caraway seeds in bakery products by 9-18%, riboflavin by 40-60%, niacin by 10-18%.

However, this bread does not have a sufficient amount of B vitamins, tocophenols, minerals, iron in a highly digestible soluble form.

In addition, the finished product, prepared according to this recipe, contains little fiber, hemicellulose, lignin, pectin, which adsorb and remove toxic substances from the body that are formed during normal metabolism and come from food.

The above recipes for baked goods are made using traditional methods of preparing the dough and subsequent baking.

Numerous biomedical studies and clinical trials have shown that the lack of dietary fiber (fiber, pectin, hemicellulose, lignin) in the daily diet is one of the most important causes of the spread of the so-called civilization diseases of intestinal atony, hypertension, atherosclerosis, coronary heart disease, sugar diabetes, colorectal cancer, etc.

It is widely known that bran is the fruit shells of grains that are removed by manufacturers during the processing of grain crops, which makes refined (peeled) products externally more attractive and tasty, but depriving them of valuable nutritional qualities. First of all, grain loses most of fiber (dietary fiber), as well as minerals and vitamins. It is bran that contains more than 90% of all biologically valuable substances. Fiber includes pectin, cellulose, lignin, mucus, hemicellulose and gums, all these components are almost not processed by the body, and therefore do not increase the caloric content of food. Insoluble fibers (fiber) in bran - up to 40%.

Fiber (dietary fiber) - components of food of plant origin, not digested by the digestive enzymes of the human body, but processed by beneficial intestinal microflora. One of the most important sources of fiber is cereal crops. Fiber is divided into soluble and insoluble. Both must necessarily be present in the human diet. In some products, fiber is found in two forms at once, for example in oats.

Insoluble fiber does not decompose in a liquid, it only swells like a sponge, adds volume and acts as a kind of scrub for the stomach and intestines, speeds up motility, removes toxins from the body.

Soluble oat fiber contains beta-glucan polysaccharide, which provides invaluable assistance to the body.

Beta-glucan is able to “attract” to itself cholesterol from foods, thereby preventing its adsorption into the blood and lowering the level of cholesterol in the blood. As a result, the risk of diseases of the cardiovascular system, the development of ischemic disease, heart attack and other cardiac diseases is reduced. To get the desired effect, you need to eat about 3 grams of beta-glucan per day (in terms of this will be approximately 100 grams of oatmeal or 30 g of oat bran).

When it enters the cecum and colon, beta-glucan gradually turns into polysaccharides, which serve as a nutrient medium for the microflora of the large intestine. Fiber also speeds up the movement of food through the digestive tract, improving the digestion process. As a result, the functional state of the gastrointestinal tract improves and the intestinal microflora normalizes.

Oat beta-glucan is indispensable for diabetics. It acts as a regulator of the level of glucose in the blood - it slows down its growth after eating and inhibits the subsequent decline. The thing is that beta-glucan in fiber forms a kind of gel in the process of food digestion, due to which the viscosity of the contents (eaten food) increases, and therefore, the process of digestion, adsorption of carbohydrates slows down - the flow of glucose into the blood. As a result, there are no dramatic surges in sugar and insulin release, which means that the risk of developing insulin-dependent chronic conditions is also reduced.

Oat bran fiber also helps stomach bacteria synthesize B vitamins.

In addition to healthy carbohydrates and dietary fiber, oat bran contains vegetable proteins and fats. Proteins contain many amino acids - 14 essential and 9 essential; in fats - fatty acids: saturated, monounsaturated and polyunsaturated - the latter most; and carbohydrates also contain many different sugars; vitamins - A, beta-carotene, D, E, K, C, group B, H, PP; eat lycopene, lutein and zeaxanthin; mineral substances - potassium, calcium, silicon, magnesium, sodium, sulfur, phosphorus, chlorine, boron, vanadium, iron, manganese, cobalt, iodine, molybdenum, copper, nickel, selenium, fluorine, chromium, zinc. Once in the stomach, they absorb liquid and increase in volume by almost 25 times - the stomach is filled, which contributes to a feeling of fullness.

It is also known that to reduce the calorie content of the test, the carbohydrate content in it can be reduced by using gluten and bran (analogue - Collection of recipes and technological instructions for the preparation of dietetic and preventative varieties of bakery products. - M.: Pishchepromizdat, 1997, p. 27, etc. .).

However, the solution to the calorie problem, as a rule, led to other problems consisting in unsatisfactory penetration and rolling of the dough from non-caloric raw materials, as well as in the texture and taste of baked products, which not all consumers like.

A known attempt to create bread with a low glycemic index from US patent No. 6706305, A21D 13/00, 03/16/2004 (analogue), which discloses a composition for making bread containing 50-100% whole grain flour having a high fiber content, and 0.7-1.4% added soluble dietary fiber. The increased content of dietary fiber, according to the authors of this composition, should slow down the process of digesting bread and, accordingly, reduce its glycemic index. However, the dough product obtained from the flour of this patent may contain up to 45% carbohydrates, which is slightly lower than the carbohydrate content in traditional wheat bread.

Attempts to completely eliminate carbohydrates from flour have also been made, but have not been accepted by consumers due to a significant deterioration in the organoleptic properties of products of this type.

For example, US patent No. 3930055, A21D 13/04, 12/30/1975 - analogue, discloses a "very low-carb baking product" containing less than 10% carbohydrates, made using a flour substitute based on crushed soybeans and nuts. Based on the fact that, in addition to the specified soya meal substitute for flour, also cottage cheese (or soft cheese), eggs, etc. are included in the recipe of a baked product, this product should be attributed to the so-called “cheesecakes” (cottage cheese cakes) in which the taste is less noticeable. However, according to examples, citric acid and other additives are included in the formulation to reduce and mask the soy flavor.

This flour substitute is not suitable for making bread dough or baking due to the strong soy flavor of the finished product.

Known low-calorie substitute for cereal flour for partial or complete replacement of cereal flour in the manufacture of dough for bakery products, containing wheat raw fiber, taken in the amount of 5-15% by weight of the dough, wheat gluten, taken in the amount of 20-30% by weight of the dough, and thickener, taken in an amount of 0.1-5.0% by weight of the dough (analogue - RF patent No. 23225808, IPC A21D 8/02 (2006.01), 06/10/2008).

A disadvantage of the known solution is that gluten or gluten (lat. Gluten - glue) - a concept that combines a group of storage proteins found in the seeds of cereal plants, especially wheat, rye, oats and barley, has not very good side effects, namely : many people simply cannot tolerate it, according to 2005, 1 out of 300 people in most parts of the world.

A known composition of the test for the production of bread, in which to reduce the calorie content of the product is introduced wheat bran and wheat flour of the second grade.

The composition of the dough for the production of bread containing wheat flour, wheat germ flakes, yeast, salt and water, characterized in that it additionally contains wheat bran in the following ratio, wt.

Wheat germ flakes 1-6 Wheat bran 2-12 Yeast 1.0-1.5 Salt 1.5-2.0 Water 35.0-40.5 Wheat flour rest

Moreover, as wheat flour, it contains wheat flour of the second grade (analogue is RF patent 2088090, IPC 6 A21D 8/02, A21D 13/02, 08/27/1997).

Although this bread is really slower to digest (i.e. has a lower glycemic index) than bread made from ordinary wheat flour, it also has a high carbohydrate content.

Known recipe for baked goods on the Dukan diet (see http://www.mydukan.ru/bread_and_pastries):

1. A food product, consisting of a percentage of the dry matter mass, 0.5-5% viscous soluble fiber, 2-20% oat bran concentrate and 7-35% cereal bran.

2. A food product according to claim 1, characterized in that the viscous soluble fibers are selected from the group comprising guar gum, xanthan gum or mixtures thereof.

3. A food product according to claim 1 or 2, characterized in that the cereal bran is selected from the group consisting of wheat, barley, oats, bran and a mixture thereof.

4. The food product according to any one of paragraphs. 1-3 additionally contains ingredients selected from the group: bulk sweeteners, fats, other cereals, fruits, nuts and their mixtures, a total of 33 to 85% by weight of dry matter.

A product intended for sale as a pastry snack, cookies. Designed for people involved in sports that control weight, diabetes.

A known preparation method for the industrial production of food products, characterized in that the dry components contain oat bran in an amount of at least 85% of the total content of the grain composition and are mixed with at least one liquid component to cause saturation of the oat bran fibers liquid, and further comprises at least one hardening agent during preparation. This method uses exclusively oat bran. As the liquid component, water or a dairy product such as milk and cheese can be used. The adhesion agent during preparation is gelling agents selected from the group consisting of gelling components, egg protein, isolates or concentrates of vegetable proteins, milk proteins, in particular caseinates and their derivatives, individually or in combination, or from the group consisting of gelling extracts algae, in particular carrageenan, gums such as agar, flax seeds, pectins, gelatin and their derivatives, individually or in combination. Flavoring agents, such as sweeteners, natural and artificial flavors, such as vanilla, non-fat cocoa, spices, may be included (see patent No. EP 2130441, IPC A21D 13/00; A21D 13/04; A23L 1/10; A23L 1 / 308, 2009). This decision was made as a prototype.

The disadvantage of all of the above developments is the following.

It is in bran that the sharpest imbalance between Ca, P and Mg is observed. Excess phosphorus and magnesium dramatically impair calcium absorption. The situation is aggravated by the fact that most of the phytic acid contained in the grain passes into bran, phytic acid forms strong complexes with Ca, Mg, Zn, Fe cations and other biometals that are not absorbed during digestion and are excreted from the body. By the way, up to 80% of phosphorus in bran is included in the composition of phytic acid.

Also bran are highly hygroscopic and easily absorb water from the air. The increased humidity of the bran makes them an excellent medium for the development of microorganisms, including a diverse mushroom flora. Among the mushrooms inhabiting bran, mold fungi from the genus Aspergillus predominate. Mold fungi actively destroy not only carbohydrates, but also protein substances of bran, releasing toxic products of their vital functions. Mold contamination of the product poses a serious threat to health.

Increased seeding of bran with spores of microorganisms leads to the fact that in baked goods from bran increases the likelihood of developing a potato disease.

Also, the absence of sugar and other natural preservatives in the above studies indicates the possibility of the rapid growth of various microbes that cause spoilage of finished products during subsequent storage.

Another factor that was not taken into account in these works, the use of sour-milk products as one of the important components of baking product formulations for industrial production, leads to a significant reduction in the timeframes for selling these baked goods.

Thus, there is still a need for a new technological solution for the production of baked goods (bakery and confectionery) with reduced carbohydrate and the necessary micronutrient composition without significant deterioration of the properties of the dough and organoleptic properties of the baked product obtained from it, and with the possibility of a sufficiently long storage of the finished product .

The objective of the invention is to create a technological solution for the production of baked goods, which, when replacing all the flour, would make it possible to obtain dough and, accordingly, baked from it a product containing the maximum amount of substances necessary for the human body, inexpensive, suitable for diet food, and at the same time having organoleptic properties, according to essentially the same as traditional flour dough products.

Technical results include increasing the speed of microbiological processes of dough preparation, increasing the safety of the main initial components of the mixture (bran) in order to maintain the specific digestibility of macro- and micronutrients, increasing the shelf life of a baked product, improving the organoleptic properties of baked products, and reducing the amount of easily digestible carbohydrates.

The problem is solved due to the fact that in the known method for the production of baked goods, comprising the steps of mixing cereal components, such as oat bran, with other dry components, at least one component of the liquid for impregnating dry substances, at least one agent for further baking, in accordance with the invention, preliminary fermentation is provided by preparing a suspension consisting of bran, starch, a phytase preparation and a liquid, the suspension is kept in curing for up to 30 minutes at a temperature of up to 37 degrees, then the resulting suspension is mixed with the remaining components to obtain a dough containing, mass. %:

A mixture of bran (oat, wheat) 15-30 Corn starch 3-7 Eggs 1-3,5 Fat-free cottage cheese 15-45 Baking powder 1,5-3,5 Ayran 15-45 Sweetener 0.01-1.5 Vitamin C 0.05-10

followed by baking the resulting test by heating at a temperature of from 100 ° C to 180 ° C for 3-50 minutes and further sharp cooling to a temperature in the range from 100 ° C to 5 ° C.

To carry out the fermentation prepare a suspension with a pH of 5.5, in which per 100 mass. % of a mixture of bran with starch and phytase in an amount of 0.001 to 0.5 mass. % for every 100 mass. % of the mixture add 20-100 mass. % liquid, additionally include a buffering agent in an amount of 0.05-10 wt. % ascorbic acid, then the suspension is stirred and incubated for at least 30 minutes at temperatures up to 37 ° C.

As a liquid for fermentation, the lactic acid product airan is used.

In the dough, preferably additionally include a buffering agent of 0.05-10 wt. % in the form of sodium acetate and / or bioflavonoid flavocene.

As ingredients for the production of baked goods using a mixture of carbohydrates containing resistant starch, wheat and oat bran 90 wt. %, where oat bran, characterized by a high content of vegetable dietary fiber and high amylose starch, are present as one of the main components with a mixture content of 20-100 mass. % and wheat bran as an additional component from 7-35 mass. %

The following low-carbohydrate components are used as a structure-forming agent: corn starch, guar gum, xanthan gum, sodium salt of carboxymethyl cellulose, plantain husk (Psilium), or a combination thereof with a content of not more than 10 masses. %

As enriching ingredients, proteins of milk concentrates are used.

Dietary fiber of pectin, citrus fiber with a ratio of 1-2 masses are used as a stabilizer, gelling agent and to normalize the digestive system, reduce blood cholesterol. %

As agents that accelerate technological processes, lactic acid starter cultures, yeast, baking powder, antifoam agents or their mixtures are used in a ratio of from 0.1 to 10 mass. %

Egg protein from 0.1 to 30 masses is used as a texture regulating product. %

Egg yolk is used as an emulsifier and source of vitamin D.

As a sweetener, a composition for sweetening food products having a reduced physiological calorie content is used, including, in combination, the following ingredients: at least one water-soluble or water-dispersible dietary fiber selected from dextrins, in an amount of from 20 to 95 wt. % of the total weight of the sweetening composition and at least one sweetener selected from the group of stevioside, sucralose, oligofructose, Jerusalem artichoke syrup and mixtures of the above substances, in an amount of from 0.01 to 70 mass. % of the total weight of the sweetener composition, while the physiological caloric content of the sweetener composition is from 0.5 to 10 kcal / g

Hydrocolloids are used as a natural water-retaining agent: pectins, especially low methoxylated, various brands of carboxymethyl cellulose (CMC), plantain husk (Psilium), xanthan gum, or mixtures thereof with a content of from 0.1 to 5 wt. %

The technical result from the use of all the essential features of the invention is to increase the speed of microbiological processes of dough preparation, increase the safety of the main initial components of the mixture (bran) in order to maintain the specific digestibility of macro- and micronutrients, increase the shelf life of a baked product, improve the organoleptic properties of baked products, reduce the quantity easily digestible carbohydrates.

To achieve this result, preliminary fermentation is carried out, for which a suspension is prepared with a pH of 5.5, in which per 100 mass. % mixture of bran with starch add 20-100 mass. % liquid. The liquid used is the lactic acid product airan. The mechanically agitated suspension preferably further comprises a buffering agent of 0.05-10 mass. % in the form of ascorbic acid and sodium acetate. Such an agent competes with phytate for the binding of inorganic cations, in particular Ca ²⁺ and Mg ²⁺ cations. This binding of inorganic cations by a buffering agent is expressed in the conversion of phytase-resistant phytate into phytase-sensitive phytate, which then in turn is able to convert to inorganic phosphate under the influence of the simultaneously present phytase. The phytase preparation in an amount of 0.001 to 0.5 mass. % for every 100 mass. % of the specified mixture. Then the suspension is stirred and incubated for 30 minutes at a temperature of 37 degrees. The amount of phytase required will depend on the preparation used, the phytate content of the food product and the reaction conditions.

Preliminary fermentation with phytase preparations forms synergy. The resulting inorganic phosphate will crosslink or inhibit starch. Crosslinked starch according to the invention does not cause a strong and rapid increase in blood glucose levels characteristic of starches with a high glycemic index, such as most natural starches, but, on the contrary, provides a more moderate increase over the baseline, which lasts for a long period of time .

Typically, such starches are obtained by specially treating natural starch or starch-rich materials, such as flour or cereals, using methods known in the art for crosslinking or inhibiting starch, for example, sodium trimetaphosphate (STMP) and / or sodium tripolyphosphate (STPP). Such crosslinked or inhibited starches, appropriately included in food or taken as a dietary supplement, can be used to produce a more constant level of glucose in the blood of the consumer (to prevent or minimize a sharp increase) over a long period of time (corresponding to the period during which the material is in the stomach / small intestine) than the level provided by other types of starches to control and / or regulate glucose levels blood and its subsequent absorption.

As ingredients for the production of low-calorie flour substitute use a mixture of carbohydrates containing resistant starch: wheat and oat bran, 90 wt. %, where oat bran, characterized by a high content of vegetable dietary fiber and high amylose starch, are present as one of the main components with a mixture content of 20-100 mass. % and wheat bran as an additional component from 7-35% of the mass. %, as well as corn starch.

The main steps for producing slowly digestible starch (SDS) with an effective particle size are the heating step and the cooling step. Heating is carried out under conditions equivalent to at least 100 ° C for 3-50 minutes. The heating temperature should be sufficient to melt most of the amylose, but not destroy amylose. The maximum temperature is from 120-180 ° C for 3-50 minutes.

The cooling temperature may be near the melting point of amylose, that is, in the range from 100 to 5 ° C.

Preferably, after processing, the product is kept at 5 ° for 7 days. The product stored at 5 ° C is stable and, at least, means that the content of slowly digestible starch does not decrease by more than 1.5-25%.

The following components of a low-carbohydrate carbohydrate nature are used as a structurant: corn starch, guar gum, xanthan gum, sodium salt of carboxymethyl cellulose, plantain husk (Psilium), or a combination thereof with a content of not more than 10 masses. %

To reduce the carbohydrate load, the proportion of the aqueous phase is also increased and, accordingly, the proportion of the carbohydrate component with a content of up to 60 masses is reduced. %

One of the ways to increase the nutritional value of bakery and confectionery products is the use of milk processing products and mineral fortifiers. For these purposes, fat-free cottage cheese and national (Balkarian) sour milk drink Ayran are used, a feature of which is the presence, along with valuable nutrients, of a significant amount of lactic acid bacteria and a mineral calcium enrichment (OMK) from the shell of chicken eggs.

Considering that there is a lack of calcium in bran, the development of technology for confectionery products using natural balanced sour-milk products is relevant. Ayran proteins have been found to have higher biological value, since their amino acid scores, with the exception of the sum of methionine and cystine, phenylalanine and tyrosine, are superior to the amino acid scores of cereal proteins. Ayran contains more than cereal, palmitic and oleic acids - 79 and 12 times. Unlike cereal products, stearic and arachidonic acids were found in Ayran in the amount of 0.79 and 0.07%, respectively. Ayran is richer in riboflavin content (2.3 times), it contains ascorbic acid absent in cereals. The content in Ayran of the most important mineral component of calcium is 5.9 times higher than in cereals. The introduction of lactic acid products of cottage cheese and ayran into the dough brings the Ca: Mg: P ratio closer to the optimal formula for the balance of macronutrients in finished products. The additional introduction of cottage cheese in combination with Ayran allows you to cover the physiological need of the body for calcium with a content of up to 45 mass. %

As enriching ingredients, proteins of milk concentrates are used. Proteins of a mixture of dietary fiber are characterized by a low content of essential amino acids (lysine, threonine, valine). Proteins of milk concentrates have a sufficient amount of amino acids, with the exception of sulfur-containing proteins, which are rich in cereal proteins. Therefore, the combination of cereal mix and whey concentrates can give compositions with a lower degree of limitation of amino acids. The optimal ratio of protein mixture of dietary fiber and whey concentrates, taking into account limiting amino acids (lysine, threonine and the amount of sulfur-containing amino acids), is 40:60, which gives the effect of true enrichment. The ratio of the mixture of dietary fiber with a protein content of 12% and dry protein concentrate containing 55% protein should be 75:25, with a ratio of 0.1 to 25 mass. %

Dietary fiber of pectin, citrus fiber with a ratio of 1-2 masses are used as a stabilizer, gelling agent and to normalize the digestive system, reduce blood cholesterol. %

To suppress the development of bacteria like yeast, mold, coliform bacteria and St. Aureus and natural preservatives apply the following components: ascorbic acid and / or bioflavonoid flavocene in a ratio of from 0.01 to 10 mass. %

As agents accelerating technological processes, lactic acid starter cultures, yeast, baking powder, antifoam agents or their mixtures are used in a ratio of from 0.1 to 10 mass. %

Egg protein from 0.1 to 30 masses is used as a texture regulating product. %

Egg yolk is used as an emulsifier and source of vitamin D. The main function of vitamin D is to promote the assimilation of calcium by the body, to regulate the phosphorus-calcium balance of the mixture used for the production of baked goods in a ratio of 0.1 to 30 mass. %

As a sweetener, a composition for sweetening food products having a reduced physiological calorie content is used, including, in combination, the following ingredients: at least one water-soluble or water-dispersible dietary fiber selected from dextrins, in an amount of from 20 to 95 wt. % of the total weight of the sweetening composition and at least one sweetener selected from the group of stevioside, sucralose, oligofructose, Jerusalem artichoke syrup and mixtures of the above substances, in an amount of from 0.01 to 70 mass. % of the total weight of the sweetener composition, while the physiological caloric content of the sweetener composition is from 0.5 to 10 kcal / g

Hydrocolloids are used as a natural water-retaining agent: pectins, especially low methoxylated, various brands of carboxymethyl cellulose (CMC), plantain husk (Psilium), xanthan gum, or mixtures thereof with a content of from 0.1 to 5 wt%.

Additionally, the following components can be used to prepare the dough.

1. As regulators of microbiological fermentation, selected from the range: cardamom, chili, red pepper, black pepper, nutmeg, sesame seeds, cocoa powder, coffee, chicory, spices, tannins, wheat germ, corn, powder from bird cherry, sea buckthorn and others from 0.1 to 20%.

2. As ingredients that improve the organoleptic characteristics of a baked product, apply: low-fat cocoa, natural flavors, acidity regulators, chicory, candied fruit, fresh, frozen, dried fruits, ground berries, squeezed nuts, seeds, bird cherry flour, sea buckthorn, spices, spices, etc.) from 0.1 to 10 mass. %

3. Vegetable proteins in the form of flour selected from the series: pea, bean, soy lentil, alfalfa, hemp, amaranth, chickpea, sesame from 2-4 wt. %

4. Vegetable lipids in the form of a powder, selected from the series: flax seed, sunflower seeds, CIA seeds - from 2-4 wt. %

5. Phytohormone carriers selected from the series: incense rhizome, licorice rhizome, golden root, eleutherococcus root, etc. - 1.0-1.5 from 2-4 mass. %

The specified composition of the ingredients and the proposed percentage of constituent components was selected empirically based on the requirements for the quantitative and qualitative content in the human body of the required amount of vitamins, trace elements (including selenium, iron, zinc, chromium), as well as on the basis of the type and technological properties of the components .

The presented method for producing dough and a finished product from it allows for the complete replacement of high-carb flour in the dough with a low-carb mixture with a high fiber content, which ensures the final product with the safety of the main initial components of the mixture (bran) - an increase in the specific digestibility of macro and micronutrients, an increase in the life storage, improving the organoleptic properties of baked goods, reducing calories.

Table 1 presents data on the nutritional value of the components of the test according to the invention.

Tables 2 and 3 show, for comparison, the compositions of wheat flour and an alternative flour substitute, as well as the compositions of various bakery products made from traditional types of dough and from dough based on the proposed flour substitute.

Table 2 shows that if wheat flour consists mainly of carbohydrates, then the flour substitute according to the invention actually consists of protein and fiber.

A decrease in the carbohydrate content of the test can significantly reduce the calorie content of the finished product, which is also important for people who are overweight, with a tendency to hypertension and cardiovascular disease, diabetes, who use fitness nutrition.

Bakery products prepared by the claimed method from the test according to the invention contain 2.5 times more protein, 8 times less carbohydrates, and 50 times more fiber than traditional bakery products, while the calorie content of the proposed formulation is about 1-1.5 times lower.

The proposed baking method and the composition of the dough was used for baking bread, muffins, cakes, muffins, pancakes, poultry, cake bases and more.

Examples of the manufacture of dough products for bread and muffins from compositions with different mass ratios of components are given below.

Example 1

The reduced calorie bread dough was made using a mixture of the following ingredients.

The recipe for the product “Bread with Jerusalem artichoke"

Technological process

1. According to the method, pre-fermentation is carried out; a semi-finished product is prepared by bran fermentation. The fermentation method consists of preparing a suspension containing bran and liquid. To carry out the fermentation prepare a suspension with a pH of 5.5, in which per 100 mass. % mixture of bran and phytase preparation in an amount of 0.001 to 0.5 mass. % for every 100 mass. % of the mixture, add 20-100 mass. % liquid, additionally include a buffering agent in an amount of 0.05-10 wt. % ascorbic acid. The liquid used is the lactic acid product airan.

2. The remaining ingredients of the formulation (eggs, cottage cheese, ayran, Jerusalem artichoke, corn starch, baking powder salt, seeds, xanthan gum, ascorbic acid, etc.) are introduced into the prepared semi-finished product. Prepared products are combined and mixed until smooth. The finished dough is poured into a silicone cake pan and baked.

3. According to the method, the main steps for producing slowly digestible starch (SDS) with an effective particle size are a heating step and a cooling step. Thus, baking is carried out under conditions equivalent to at least 100 ° C for 3-50 minutes. The baking temperature should be sufficient to melt most of the amylose, but not destroying the amylose. The maximum temperature is from 120-180 ° C for 3-50 minutes.

4. The temperature of the subsequent cooling may be near the melting point of amylose, that is, in the range from 100 to 5 ° C.

5. Preferably, after processing, the product is kept at a temperature of 5 °. The product stored at 5 ° C is stable, which at least means that the content of slowly digestible starch does not decrease by more than 1.5-25%.

Organoleptic characteristics of the dish

Appearance: rectangular-shaped bread, surface without breaks and burnt-outs. Evenly distributed seeds are visible in the section.

Color: light, with a yellowish tinge.

Taste and smell: freshly baked pastry with the aroma of seeds and Jerusalem artichoke.

Consistency: the crumb is evenly porous, without any signs of hardening.

Nutritional and energy value of 100 g of product:

Example 2

The recipe for the product "Cupcake with chicory"

Technological process

1. According to the method, preliminary fermentation is carried out, a semi-finished product is prepared by bran fermentation. The fermentation method consists of preparing a suspension containing bran and liquid. To carry out the fermentation prepare a suspension with a pH of 5.5, in which per 100 mass. % mixture of bran and phytase preparation in an amount of 0.001 to 0.5 mass. % for every 100 mass. % of the mixture, add 20-100 mass. % liquid, additionally include a buffering agent in an amount of 0.05-10 wt. % ascorbic acid. The liquid used is the lactic acid product airan.

2. The remaining ingredients of the formulation are introduced into the finished product (eggs, cottage cheese, ayran, chicory, corn starch, baking powder sweetener, almonds, xanthan gum, ascorbic acid, etc.). Prepared products are combined and mixed until smooth. The finished dough is poured into a silicone cake pan and baked.

3. According to the method, the main steps for producing slowly digestible starch (SDS) with an effective particle size are a heating step and a cooling step. Thus, baking is carried out under conditions equivalent to at least 100 ° C for 3-50 minutes. The baking temperature should be sufficient to melt most of the amylose, but not destroying the amylose. The maximum temperature is from 120-180 ° C for 3-50 minutes.

4. The temperature of the subsequent cooling may be near the melting point of amylose, that is, in the range from 100 to 5 ° C.

5. Preferably, after processing, the product is kept at a temperature of 5 °. The product stored at 5 ° C is stable and, at least, means that the content of slowly digestible starch does not decrease by more than 1.5-25%.

Organoleptic characteristics of the dish

Appearance: a cupcake of a rectangular or other shape. The surface is convex with small faults without burnout.

Color: sand-chocolate color.

Taste and smell: freshly baked pastry with aroma, chicory and almonds.

Consistency: the crumb is evenly porous, without any signs of hardening.

Nutritional and energy value of 100 g of product:

Example 3

The recipe for a product “Chocolate muffin with candied fruit”

Technological process

1. According to the method, preliminary fermentation is carried out, a semi-finished product is prepared by bran fermentation. The fermentation method consists of preparing a suspension containing bran and liquid. To carry out the fermentation prepare a suspension with a pH of 5.5, in which per 100 mass. % mixture of bran and phytase preparation in an amount of 0.001 to 0.5 mass. % for every 100 mass. % of the mixture, add 20-100 mass. % liquid, additionally include a buffering agent in an amount of 0.05-10 wt. % ascorbic acid. The liquid used is the lactic acid product airan.

2. The remaining ingredients of the formulation (eggs, cottage cheese, ayran, cocoa, corn starch, baking powder, sweetener, candied fruit, xanthan gum, ascorbic acid, etc.) are introduced into the finished semi-finished product. Prepared products are combined and mixed until smooth. The finished dough is poured into a silicone cake pan and baked.

3. According to the method, the main steps for producing slowly digestible starch (SDS) with an effective particle size are a heating step and a cooling step. Thus, baking is carried out under conditions equivalent to at least 100 ° C for 3-50 minutes. The baking temperature should be sufficient to melt most of the amylose, but not destroying the amylose. The maximum temperature is from 120-180 ° C for 3-50 minutes.

4. The temperature of the subsequent cooling may be near the melting temperature of amylose, that is, in the range from 100 to 60 ° C.

5. Preferably, after processing, the product is kept at a temperature of 5 °. The product stored at 5 ° C is stable and, at least, means that the content of slowly digestible starch does not decrease by more than 1.5-25%.

Organoleptic characteristics of the dish

Appearance: a cupcake of a rectangular or other shape, the surface is convex. Candied fruits are evenly distributed on the surface.

Color: chocolate brown.

Taste and smell: a freshly baked pastry with the aroma of cocoa and candied fruit, moderately sweet.

Consistency: the crumb is evenly porous, without any signs of hardening.

Nutritional and energy value of 100 g of product:

Baking products obtained by the claimed method from the test according to examples 1-3, in appearance and organoleptic properties essentially do not differ from similar traditional recipes for muffins and bakery products made from wheat flour. They have a pleasant taste and smell.

The ratio of ingredients in the proposed flour substitute mixture, i.e. the ratio of fiber and vegetable proteins can be changed over a wide range, while the quality of the test remains good.

In addition, good quality dough can be obtained both with milk (skimmed milk powder or regular liquid), and without it, water and fats are not used at all. The consistency dough turns out to be bulk.

Baking products contain an additional amount of B vitamins, tocopherols, minerals, in particular iron in a highly digestible soluble form due to the presence of fermented bran and lactic acid products in the composition. It is especially important that the bran is 50% composed of dietary fiber, fiber, hemicellulose, lignin, pectin, which adsorb and remove toxic substances from the body during normal metabolism and come from food.

The baking mixture is a natural or natural carrier of the above substances.

It was experimentally established that the included components in the composition of the dough mixture for the production of baked goods and the proposed ratio can extend the shelf life of the finished product by 3-4 days.

The baking method and the dough with the above composition can be widely used in the baking and confectionery industries in the production of various baked goods for dietary and preventive nutrition, which allows to expand the range of baking products.

Claims (13)

1. A method for the production of baked goods, comprising the steps of mixing cereal components, such as oat and wheat bran, with other dry components, at least one component of a liquid for impregnating dry substances, at least one agent for further baking, characterized in that provide for preliminary fermentation by preparing a suspension consisting of bran, starch, phytase preparation and liquid, this suspension is incubated for up to 30 minutes at a temperature of up to 37 degrees, then see the resulting suspension is weighed with the remaining components to obtain a dough containing, by weight. %:
A mixture of bran (oat, wheat) 15-30 Corn starch 3-7 Eggs 1-3,5 Fat-free cottage cheese 15-45 Baking powder 1,5-3,5 Ayran 15-45 Sweetener 0.01-1.5 Vitamin C 0.05-10
followed by baking the resulting test by heating at a temperature of from 100 ° C to 180 ° C for 3-50 minutes and further sharp cooling to a temperature in the range from 100 ° C to 5 ° C. 2. The method according to p. 1, characterized in that for the fermentation prepare a suspension with a pH of 5.5, in which per 100 wt. % of a mixture of bran with starch and a phytase preparation in an amount of 0.001 to 0.5 wt. % for every 100 wt. % of the mixture, add 20-100 wt. % liquid, additionally include a buffering agent in an amount of 0.05-10 wt. % ascorbic acid, then the suspension is stirred and incubated for at least 30 minutes at temperatures up to 37 ° C. 3. The method according to PP. 1, 2, characterized in that the lactic acid product airan is used as a liquid for fermentation. 4. The method according to PP. 1, 2, characterized in that the suspension preferably further includes a buffering agent of 0.05-10 wt. % in the form of ascorbic acid. 5. The method according to p. 1, characterized in that the ingredients for the production of baked goods use a mixture of carbohydrates containing resistant starch: wheat and oat bran 90 wt. %, where oat bran, characterized by a high content of vegetable dietary fiber and high amylose starch, are present as one of the main components with a mixture content of 20-100 wt. % and wheat bran as an additional component from 7-35 wt. % 6. The method according to p. 1, characterized in that the following low-carbohydrate components are used as structure-forming agent: corn starch, guar gum, xanthan gum, sodium salt of carboxymethyl cellulose, plantain husk (Psilium), or a combination thereof with a content of not more than 10 wt. % 7. The method according to p. 1, characterized in that proteins of milk concentrates are used as enriching ingredients. 8. The method according to p. 1, characterized in that as a stabilizer, a gelling agent and to normalize the digestive system, reduce cholesterol in the blood, dietary pectin fibers, citrus fibers are used in a ratio of 1-2 wt. % 9. The method according to p. 1, characterized in that as agents that accelerate technological processes, fermented milk, yeast, baking powder, antifoam or a mixture thereof in a ratio of from 0.1 to 10 wt. % 10. The method according to p. 1, characterized in that the egg white from 0.1 to 30 wt. % 11. The method according to p. 1, characterized in that an egg yolk is used as an emulsifier and a source of vitamin D. 12. The method according to p. 1, characterized in that the sweetener uses a composition for sweetening food products having a reduced physiological calorie content, comprising, in combination, the following ingredients: at least one water-soluble or water-dispersible dietary fiber selected from dextrins in an amount of from 20 to 95 wt. % of the total weight of the sweetening composition and at least one sweetener selected from the group of stevioside, sucralose, oligofructose, Jerusalem artichoke syrup and mixtures of the above substances, in an amount of from 0.01 to 70 wt. % of the total weight of the sweetener composition, while the physiological caloric content of the sweetener composition is from 0.5 to 10 kcal / g 13. The method according to p. 1, characterized in that hydrocolloids are used as a natural water-retaining agent: pectins, especially low methoxylated, various brands of carboxymethyl cellulose (CMC), plantain husk (Psilium), xanthan gum or mixtures thereof with a content of from 0.1 to 5 wt. %