EA027095B1 - Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof - Google Patents

Abstract

The invention is related to food industry, in particular, to preparation of high-protein mixes for dietetic dough using gluten-free raw materials, and to production of baked goods on the basis of such mixes. The invention discloses a gluten-free, high-protein mix for preparation of dietetic dough including a protein product, starch and dietary fibres with the following proportion of components, wt.%: protein product 45-90; starch 9-36; dietary fibres 1-19. Also disclosed is a method for production of baked goods on the basis of such mix including mix preparation by successive addition of a protein product, starch and dietary fibres into a flour blender, dough kneading with simultaneous addition of functional additives and water, forming and making of products. Use of the proposed gluten-free mix as a flour substitute in dough preparation and the method for production of dietetic baked products based on such mix widens the range of products having a high protein content of up to 20% and improved consumer properties.

Description

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

Known gluten-free high-protein mixture for the preparation of dietary dough containing gluten-free raw materials selected from starch, cereal flour and food additives (Patent δϋ No. 1831286, class Ά21Ό 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 same described patent in a method for the production of flour products, 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, molding the mass with subsequent proofing and baking .

The disadvantage of this invention is the presence in the mixture of a high content of rice flour, which is why the bread takes on the taste of rice porridge.

Also known is a gluten-free high-protein mixture for the preparation of dietary dough containing a protein product, starch and dietary fiber (Patent No. 015414, cl. Ά21Ό 8/02, 2010).

According to this invention, wheat starch is used, corn flour is used as a protein product, methyl cellulose is used as dietary fiber, in the following ratio, wt.%:

corn flour 67; wheat starch 29; cellulose methyl 4.

This mixture for the preparation of dietary dough is used in the method for the production of flour products based on a gluten-free high-protein mixture described in the same patent for the preparation of dietary dough, which includes preparing the mixture by sequentially introducing protein product, starch and dietary fiber into the mixer, kneading dough with the introduction of functional additives and water, molding and manufacturing of the product.

According to this method for the production of flour products based on the above mixture, when kneading dough, salt is introduced into the composition in an amount of 1 wt.% Of the mixture, sunflower oil in an amount of 20 wt.% Of the mixture and water in an amount of 10 wt.% Of the mixture, and the manufacture of products is carried out at temperature 200 ° С.

This mixture for the preparation of dietary dough and a method for the production of flour products based on it, according to the 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 does not provide the necessary consumer properties of the finished product.

The technical task of the present invention is the creation of high-protein mixtures for the preparation of dietary dough for the production of flour products of an expanded assortment with improved consumer characteristics.

The solution to this problem is achieved by the fact that in a gluten-free high-protein mixture for the preparation of a dietary test containing a protein product, starch and dietary fiber, soy or pea protein, or egg albumin or whey protein is used as the protein product, and starch is selected from the range of potato or maize , in the following ratio of components, wt.%:

protein product 45-90;

starch 9-36;

dietary fiber 1-19.

In this case, dietary fiber is selected from fiber of wheat or apple.

The invention relates to a method for the production of flour products based on a gluten-free high-protein mixture for preparing a dietary dough, which includes preparing the mixture, kneading the dough with the simultaneous introduction of functional additives and water, molding and manufacturing the product in which the above gluten-free high-protein mixture is used as a mixture.

In this case, when kneading the dough, as a functional additive, salt is introduced in an amount of 0.5-1.5 wt.% Of the mixture.

In addition, when kneading dough, sugar is added in the amount of 10-30 as a functional additive

- 1 027095 wt.% The mixture.

It is advisable when kneading dough as a functional additive to introduce yeast in an amount

5-15 wt.% The mixture.

When kneading the dough, it is advisable to introduce vegetable oil in the amount of 5-20 wt.% Of the mixture as a functional additive.

It is also advisable when mixing the dough to introduce water in an amount of 10-80 wt.% The mixture.

It is possible, during the manufacture of the product, to proof it in the oven at a temperature of 20-40 ° C for 45-60 minutes and baking at a temperature of 200-220 ° C.

It is also possible to cook pasta by molding in a vacuum pasta press at a pressing pressure of 70 Pa, and final manufacture of products by drying them to a moisture content of 10-13% at a drying air temperature of 30-40 ° C and a relative humidity of 65-75%, followed by stabilization of products in the hopper at a temperature of 25-30 ° C and a relative humidity of 60-70%.

Improving the consumer properties of dietary flour products baked using the proposed mixture is achieved by introducing gluten-free ingredients with a higher total protein content (up to 20%) into the mixture than in the known composition, by selecting functional additives in composition and quantity, and optimizing cooking modes test and product manufacturing modes, providing, in the absence of gluten, the possibility of expanding the assortment and improving the structural and mechanical parameters of products.

According to the invention, the accuracy of preparation of hinges ± 2%. All raw materials used for the preparation of the dough must comply with the provisions of clause 3.6 of the Sanitary and Epidemiological Rules and Norms. Hygienic requirements for food safety and nutritional value. SanPiN 2.3.2.1078-01 approved by the Chief State Sanitary Doctor of the Russian Federation on 06.11.2001.

The invention is illustrated by the following examples.

Example 1

A mixture is prepared for the preparation of a dietary test by mixing 45 kg of soy protein, 36 kg of potato starch and 19 kg of wheat fiber (total 100 kg), which are homogenized until a color is uniform in color. A dough of 1 kg of the mixture, 0.005 kg of salt, 0.1 kg of sugar, 0.05 kg of yeast, 0.05 kg of sunflower oil and 0.1 kg of water is kneaded in a flour mixer until a homogeneous mass is obtained. After kneading, the dough is laid out in a mold pre-oiled. The workpiece is placed on the proofing, maintaining a temperature of 20 ° 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 disclosed in patent EA No. 015414, adopted as the closest analogue.

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

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 at 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 of example 7.

Example 8

Make pasta. A mixture is prepared for the preparation of a dietary test by mixing 45 kg of soy protein, 36 kg of potato starch and 19 kg of wheat fiber (total 100 kg), which are homogenized until a color is uniform in color. When mixing the dough, 1 kg of the mixture, 0.005 kg of salt, 0.05 kg of sunflower oil and 0.1 kg of water are introduced into the flour mixer. The products are molded on a vacuum pasta press at a pressing pressure of 70 Pa, followed by drying of the products to a moisture content of 10% at a drying air temperature of 30 ° C and a relative humidity of 65%, followed by stabilization of the products in a hopper at a temperature of 25 ° C and a relative humidity of 60 %

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Table 1

Compositions and parameters by examples Examples of the production of flour products one 2 3 4 5 6 Protein product, kg Soybean protein 45 40 Pea protein 90 92 Egg albumen 68 Whey protein 68 Starch, kg Potato 36 23 45 7.5 Maize nine 23 Dietary fiber, kg Cellulose wheat nineteen nine fifteen Cellulose apple one nine 0.5 Dough ingredients, kg per 1 kg of mixture. Salt 0.005 0.01 0.015 0.002 0.02 Sugar 0.1 0.3 0.05 Yeast 0.05 0.15 0.2 Oil sunflower 0.05 0.05 0.2 0.02 0.3 Water 0.1 0.3 0.4 0.8 0.05 0.9 Parameters of the manufacturing process Proofing temperature of billets, ° С twenty thirty thirty 40 fifteen fifty Proofing time, min. 45 fifty fifty 60 65 40 Baking temperature of products, ° С 200 210 220 190 230

table 2

Quality indicators of finished products Samples by examples Example 7 closest analog one 2 3 4 5 6 Specific volume, g / cm ³ 385 385 388 385 375 374 372 Porosity,% 81 85 87 85 78 77 78 Shape stability 0.6 0.61 0.63 0.6 0.52 0.53 0.52

Table 3

Compositions and parameters by examples Examples of the production of flour products 8 nine 10 eleven 12 thirteen Protein product, kg Soybean protein 45 40 Pea protein 90 92 Egg albumen 68 Whey protein 68 Starch, kg Potato 36 23 45 7.5 Maize nine 23 Dietary fiber, kg Cellulose wheat nineteen nine fifteen Cellulose apple one nine 0.5 Dough ingredients when kneading, kg per 1 kg of the mixture. Salt 0.005 0.015 0.002 0.02 Oil sunflower 0.05 0.05 0.2 0.02 Water 0.1 0.3 0.4 0.8 0.05 0.9 Parameters of the manufacturing process Pressing pressure, Pa 70 70 70 70 70 70 The final humidity of the products,% 10 12 12 thirteen 8 fifteen Drying air temperature, ° С thirty 35 40 35 25 45 Relative humidity drying air,% 65 70 75 70 60 80 Product stabilization temperature in air, ° С 25 27 thirty 27 21 33 Relative humidity stabilization of products,% 60 65 70 65 55 75

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Examples 9-13.

Make pasta according to the technology described in example 1. The compositions and composition of the technological processes are given in table. one.

Example 14

For comparison, pasta is made using the mixture for the preparation of the dietary test according to the known invention, taken as the closest analogue.

The test results of the finished product prepared according to examples 8-13 are presented in table. 4. Table 4

Indicators Examples Example 14 closest analog 8 nine 10 eleven 12 thirteen number deformed products,% 2 5 5 2 12 14 Molding pasta no products it seems possible Acidity products 3 3 4 3 6 5 Taste products up cooking Peculiar to product data Sour to taste

As can be seen from the table. 4, the use of the invention provides the best physicochemical and organoleptic characteristics (examples 8-11) of pasta in comparison with samples of products made with technological parameters that differ from the optimized ones (examples 12, 13), and in the manufacture of products using dough from the known mixture (example 14) the formation of pasta is not possible.

The use of the proposed gluten-free mixture as a substitute for flour for the preparation of dough and a method for the production of dietary flour products based on it expand the range of products with a high protein content - up to 20% and improved consumer properties.

Claims (10)

CLAIM 1. Gluten-free high-protein mixture for the preparation of a diet test containing a protein product, starch and dietary fiber, characterized in that the soy or pea protein, or egg albumin or whey protein is used as the protein product, and the starch is selected from the potato or maize variety, the following ratio of components, wt.%: protein product 45-90; starch 9-36; dietary fiber 1-19. 2. Gluten-free high-protein mixture for the preparation of a diet test according to claim 1, characterized in that the dietary fiber is selected from wheat or apple fiber. 3. Method for the production of flour products based on gluten-free high-protein mixture for the preparation of dietary dough, including the preparation of the mixture, kneading the dough with the simultaneous introduction of functional additives and water, molding and manufacture of the product, characterized in that a mixture of PP.1, 2 . 4. The method according to claim 3, characterized in that, when kneading dough, salt in an amount of 0.5-1.5 wt.% Of the mixture is introduced as a functional additive. 5. The method according to p. 3, characterized in that when kneading dough, sugar in an amount of 10-30 wt.% Of the mixture is introduced as a functional additive. 6. The method according to p. 3, characterized in that when kneading dough, yeast is introduced as an functional additive in the amount of 5-15 wt.% Of the mixture. 7. The method according to p. 3, characterized in that when kneading dough, vegetable oil is introduced as a functional additive in the amount of 5-20% by weight of the mixture. 8. The method according to p. 3, characterized in that when mixing the dough injected water in the amount of 10-80 wt.% Mixture. 9. The method according to claim 3, characterized in that in the manufacture of the product, it is proofed in the oven at a temperature of 20-40 ° C for 45-60 minutes and baking at a temperature of 200-220 ° C. 10. The method according to p. 3, characterized in that in the case of the production of pasta, the product is molded on a pasta vacuum press at a pressing pressure of 70 Pa, and the manufacture of the product includes drying it to a moisture content of 10-13% at a drying air temperature of 30-40 ° C and relative humidity of 65-75%, with the subsequent stabilization of products in the bunker at a temperature of 25-30 ° C and relative humidity of air of 60-70%.