EA015414B1 - Mixture for preparing dietary dough and method for making bakery products based thereon - Google Patents

Abstract

The invention relates to food industry, in particular to preparing dough mixtures using gluten-free raw compound and to a production of dietary products based thereon. A mixture is proposed for preparing dietary dough comprising a gluten-free raw compound, pectin, citric acid, cooking soda and a thickener with definite component ratio and a method is also proposed for making bakery products based on said mixture comprising a mixture preparation from gluten-free material and edible additives, introducing thereof into a flour mixture, dough and mass shaping with subsequent proof and baking, wherein salt, sugar, yeast, vegetable oil and water are added during dough, the proof is performed in an oven at 20-40°C during 45-60 min after which bake product at 200-220°C. The use of the invention provides to improve consumer properties of dietary flour product.

Description

The invention relates to the food industry, namely to the preparation of mixtures for dough using gluten-free raw materials and the production of dietary flour products based on them.

A known mixture for the preparation of dietary dough containing corn flour, swelling corn starch, potato starch, buckwheat flour, rice flour, coprecipitate, salt and sugar (see patent 8I No. 1660657, class A21I 8/02, 1988).

This mixture for the preparation of the dietary test is used in the method for the production of flour products described in the same patent, according to which coprecipitate and rice flour are mixed and brewed with hot water at a ratio of 1: 2: 15. The tea leaves are sugared for 3 hours and cooled, after which buckwheat and corn flour, swellable corn starch and potato starch, salt, sugar, yeast, vegetable oil and water are introduced into it. The components are mixed and whisked vigorously for 5 minutes. Dough with a temperature not exceeding 27 ° C is cut and sent for proofing, and then for baking.

The presence in this mixture of co-precipitate - milk protein - can contribute to the development of allergic diseases and therefore this mixture does not have sufficient dietary properties.

This disadvantage was overcome in another known mixture for the preparation of dietary dough containing gluten-free raw materials selected from starch, cereal flour and food additives (see patent 8I No. 1831286, class A21I 8/02, 1990).

The following components are used in this mixture, wt.%:

corn starch twenty; rice flour 60; buckwheat flour eighteen; glucose fruit syrup 1.0; table salt 1,0.

This mixture for the preparation of dietary dough is used in the method for the production of flour products described in the same patent, which includes preparing the mixture from gluten-free raw materials and food additives, introducing it into a flour mixer, kneading dough with the simultaneous introduction of vegetable oil and water, molding the mass with subsequent proofing and pastries.

A mixture of gluten-free raw materials and food additives is loaded into a flour mixer, egg powder, vegetable oil, water are added, kneaded, preforms are formed, and after proofing, baking is performed at a temperature of 180 ° С at the beginning of baking and 250 ° С at the end.

This mixture for the preparation of dietary dough and a method for the production of flour products based on it in terms of technical essence and the achieved result are closest to the claimed invention and therefore are considered as the closest analogues.

The known mixture for the preparation of dietary dough and the method of production of flour products based on it do not provide the necessary consumer properties of the finished product.

The technical result of the invention is to expand the range of dietary flour products, which is especially true for those regions in which wheat or rye does not grow.

This goal is achieved by the fact that in the mixture for the preparation of dietary dough containing gluten-free raw materials selected from starch, cereal flour and food additives, pectin, citric acid, baking soda and a thickener are used as food additives in the following ratio of components in% by weight gluten-free raw materials:

pectin 0.5 to 5.5;

citric acid 0.05 -1.0;

baking soda 0.1 - 1.0;

thickener 0.1 - 5.5,

Preferably, the gluten-free raw materials are selected from corn starch, rice starch, wheat starch, buckwheat flour, corn flour and rice flour.

It is possible to use starch and flour of grain crops in equal proportions.

It is advisable to use apple pectin and citrus pectin.

Preferably, the thickening agent is selected from guar gum, xanthan gum and methyl cellulose.

The indicated technical result is also achieved by a method of producing flour products based on a mixture for preparing a dietary dough, including preparing the mixture from gluten-free raw materials and food additives, introducing it into a flour mixer, kneading the dough with the simultaneous introduction of vegetable oil and water and molding the mass with subsequent proofing and baking moreover, during kneading, additives selected from yeast, salt and sugar are introduced into the dough, the proofing is carried out in the oven at a temperature of 20-40 ° C for 45-60 minutes, after which the product is baked until ready at a temperature of 200-220 ° C.

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It is advisable when mixing the dough to add salt in an amount of 0.5-1.5% by weight of the mixture and yeast in an amount of 5-15% by weight of the mixture.

It is possible to knead dough to add sugar in an amount of 10-30% by weight of the mixture and vegetable oil in an amount of 5-20% by weight of the mixture.

It is also possible when mixing the dough to add water in an amount of 10-80% by weight of the mixture.

The technical result in the present invention is achieved taking into account the significant difference in the water binding capacity of various types of gluten-free raw materials. By selecting functional additives, a certain order of their introduction and baking modes, in the absence of gluten, it is possible to improve the state of the crumb and the structural and mechanical parameters of flour products.

According to the invention, buckwheat flour TU 9293-003-51560870 is used; corn flour GOST 14176; rice flour TU 9293-001-51560870; corn starch GOST R 51985-2002; wheat starch GOST R 53501-2009; sunflower oil GOST 1129-93; soybean oil GOST 7825-76; citric acid GOST 908-2004; granulated sugar GOST 21-94; baking soda GOST 2156-76; pressed baker's yeast GOST 171-81.

The invention is illustrated by examples.

Example 1

A mixture is prepared for preparing a dietary test by mixing 1 kg of corn starch, 0.005 kg of apple pectin, 0.0005 kg of citric acid, 0.001 kg of baking soda and 0.001 kg of guar gum. A dough of 1 kg of the mixture, 0.05 kg of yeast, 0.05 kg of vegetable oil, 0.005 kg of salt, 0.005 kg of sugar and 0.4 kg of water to a homogeneous mass is kneaded in a flour mixer. After kneading, the dough is laid out in a mold pre-oiled. The billet is set for proofing, maintaining a temperature of 20 ° C for 45 minutes. Then bake the product in the oven at a temperature of 200 ° C until ready.

Examples 2-6.

They make flour products according to the technology described in example 1. The compositions and parameters of technological processes are presented in table. one.

Example 7

For comparison, flour products are made from a known mixture in a known manner.

The test results of finished products prepared by examples and in a known manner are presented in table. 2.

Table 1

Compositions and parameters by examples Examples of the production of flour products one 2 3 4 5 6 Gluten-free raw materials, kg Corn starch 1,0 0.5 one 0.5 Rice Starch 0.8 Wheat starch 0.3 Buckwheat flour 0.2 Corn flour 0.7 Rice flour 0.5 0.5 Additives, in a mixture, kg Apple Pectin 0.005 0.04 0.002 Citrus Pectin 0.02 0,055 0.08 Lemon acid 0,0005 0.01 0.01 0.01 0,0002 0.02 Baking soda 0 001 Λ L1 ν, νι 0 01 0 01 Lll ^ ν ^ ννν ^ L h Guar gum 0.001 0,055 0,0005 Xanthan gum 0.02 Methyl cellulose 0.04 0.05 The components introduced into the dough during kneading, kg per 1 kg of the mixture. Salt 0.005 0.015 0.002 0.02 Sugar 0.1 0.3 0.04 Yeast 0.05 0.15 0.02 0.2 Vegetable oil 0.05 0.05 0.2 0.02 Water 0.4 0.3 0.1 0.8 0.3 0.9 Proofing temperature of billets, ° С twenty thirty thirty 40 fifteen fifty Proofing time, min. 45 fifty fifty 60 65 40 The temperature of baking products, “C 200 210 210 220 190 230

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table 2

Quality indicators of finished products Samples by examples The closest analogue one 2 3 4 5 b Specific Volume, g / cm ’’ 372 383 378 380 358 354 356 Porosity,% 81 79 79 82 71 73 72 Shape stability 0.55 0.54 0.55 0.53 0.4 0.44 0.43

As can be seen from the table. 2, the use of the invention provides an increase in the specific volume, better porosity and shape stability of flour products (examples 1-4). Samples of products manufactured with technological parameters that differ from the optimized ones (examples 5, 6) have lower quality indicators, as well as product samples made in accordance with the closest analogue.

Claims (9)

CLAIM 1. A mixture for the preparation of a dietary test containing gluten-free raw materials selected from starch and cereal flour, as well as food additives, characterized in that pectin, citric acid, baking soda and a thickener are used as food additives in the following ratio of components in% to mass of gluten-free raw materials: pectin 0.5 to 5.5; citric acid 0.05 - 1.0; baking soda 0.1 - 1.0; thickener 0.1 - 5.5. 2. The mixture for the preparation of the dietary test according to claim 1, characterized in that the gluten-free raw materials are selected from corn starch, rice starch, wheat starch, buckwheat flour, corn flour and rice flour. 3. The mixture for the preparation of the dietary test according to claim 1, characterized in that the starch and flour of cereal crops are taken in equal proportions. 4. The mixture for the preparation of the dietary test according to claim 1, characterized in that the pectin is selected from apple pectin and citrus pectin. 5. The mixture for the preparation of the dietary test according to claim 1, characterized in that the thickener is selected from guar gum, xanthan gum and methyl cellulose. 6. A method for the production of flour products based on a mixture for preparing a dietary dough according to claims 1-5, including preparing a mixture of gluten-free raw materials and food additives, introducing it into a flour mixer, kneading dough with the simultaneous introduction of vegetable oil and water and molding the product with its subsequent proofing and baking, and when mixing into the dough, additives from the series are introduced: yeast, salt and sugar, proofing is carried out in the oven at a temperature of 20-40 ° C for 45-60 minutes, after which the product is baked until cooked at a temperature of 200-220 ° FROM. 7. The method according to claim 6, characterized in that when mixing the dough, salt is added in an amount of 0.5-1.5% by weight of the mixture and yeast in an amount of 5-15% by weight of the mixture. 8. The method according to claim 6, characterized in that when mixing the dough, sugar is added in an amount of 10-30% by weight of the mixture and vegetable oil in an amount of 5-20% by weight of the mixture. 9. The method according to claim 6, characterized in that when mixing the dough, add water in an amount of 10-80% by weight of the mixture.