EA201600359A1 - Gluten-free, high-fiber mixture for the preparation of a dietary test and method of production of flour products on its basis - Google Patents

Gluten-free, high-fiber mixture for the preparation of a dietary test and method of production of flour products on its basis

Info

Publication number
EA201600359A1
EA201600359A1 EA201600359A EA201600359A EA201600359A1 EA 201600359 A1 EA201600359 A1 EA 201600359A1 EA 201600359 A EA201600359 A EA 201600359A EA 201600359 A EA201600359 A EA 201600359A EA 201600359 A1 EA201600359 A1 EA 201600359A1
Authority
EA
Eurasian Patent Office
Prior art keywords
gluten
preparation
free
flour
mixture
Prior art date
Application number
EA201600359A
Other languages
Russian (ru)
Other versions
EA027095B1 (en
Inventor
Татьяна Ильинична Шнейдер
Надежда Константиновна Казеннова
Дарья Владимировна Шнейдер
Original Assignee
Общество С Ограниченной Ответственностью "Макарон-Сервис"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Общество С Ограниченной Ответственностью "Макарон-Сервис" filed Critical Общество С Ограниченной Ответственностью "Макарон-Сервис"
Priority to EA201600359A priority Critical patent/EA027095B1/en
Publication of EA201600359A1 publication Critical patent/EA201600359A1/en
Publication of EA027095B1 publication Critical patent/EA027095B1/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Изобретение относится к пищевой промышленности, а именно к приготовлению высокобелковых смесей для диетического теста с использованием безглютенового сырья и производству мучных изделий на их основе. Предложена безглютеновая высокобелковая смесь для приготовления диетического теста, содержащая белковый продукт, крахмал и пищевые волокна при следующем соотношении компонентов, мас.%: белковый продукт 45-90; крахмал 9-36; пищевые волокна 1-19. Также предложен способ производства мучных изделий на основе этой смеси, включающий подготовку смеси путем последовательного введения в мукосмеситель белкового продукта, крахмала и пищевых волокон, замес теста с одновременным введением функциональных добавок и воды, формование и изготовление изделий. Использование предложенной безглютеновой смеси в качестве заменителя муки для приготовления теста и способ производства диетических мучных изделий на её основе расширяет ассортимент изделий с высоким содержанием белка - до 20% и улучшает потребительские свойства.The invention relates to the food industry, namely the preparation of high-protein mixtures for diet test using gluten-free raw materials and the production of flour products based on them. Proposed gluten-free high-protein mixture for the preparation of diet test containing protein product, starch and dietary fiber in the following ratio, wt.%: Protein product 45-90; starch 9-36; dietary fiber 1-19. A method for the production of flour products based on this mixture is also proposed, including the preparation of the mixture by successively injecting the protein product, starch and dietary fiber into the flour mixer, kneading the dough with simultaneous introduction of functional additives and water, molding and manufacturing of products. The use of the proposed gluten-free mixture as a flour substitute for making dough and the method of producing dietary flour products based on it expands the range of products with a high protein content up to 20% and improves consumer properties.

EA201600359A 2016-04-29 2016-04-29 Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof EA027095B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201600359A EA027095B1 (en) 2016-04-29 2016-04-29 Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201600359A EA027095B1 (en) 2016-04-29 2016-04-29 Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof

Publications (2)

Publication Number Publication Date
EA201600359A1 true EA201600359A1 (en) 2017-05-31
EA027095B1 EA027095B1 (en) 2017-06-30

Family

ID=58793970

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201600359A EA027095B1 (en) 2016-04-29 2016-04-29 Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof

Country Status (1)

Country Link
EA (1) EA027095B1 (en)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7235276B2 (en) * 2003-09-24 2007-06-26 General Mills Ip Holdings Ii, Llc High protein puffed food product and method of preparation
TWI505780B (en) * 2008-07-18 2015-11-01 Rich Products Corp Method and formulations of producing gluten-free bakery products
RU2446708C1 (en) * 2010-11-13 2012-04-10 Общество С Ограниченной Ответственностью "Макарон-Сервис" Pasta products production method
EA201100200A1 (en) * 2010-12-22 2011-08-30 Общество С Ограниченной Ответственностью "Макарон-Сервис" MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS

Also Published As

Publication number Publication date
EA027095B1 (en) 2017-06-30

Similar Documents

Publication Publication Date Title
EA201100200A1 (en) MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS
RU2006124043A (en) METHOD FOR PRODUCING FLOUR PRODUCTS
RU2560983C1 (en) Mixture for pancakes and fritters with addition of unsteamed buckwheat flour
EA019891B1 (en) Method for baking bread product
CN105455007A (en) Instant Korean cold noodle and processing method thereof
EA201600359A1 (en) Gluten-free, high-fiber mixture for the preparation of a dietary test and method of production of flour products on its basis
CN104366264A (en) Soya bean milk egg noodle and producing method thereof
RU2555572C1 (en) Bread production method
RU2256329C1 (en) Method for producing of biscuit semi-finished product
RU2013141017A (en) METHOD FOR PRODUCING CAKE
RU2681228C1 (en) Method for production of semi-finished biscuit product with addition of technological additives
RU2430516C1 (en) Composition for pasta production
TH2001000261A (en) Processed flour, oils and fats Batter material for fried foods using this. Food products and methods of production
UA113396U (en) METHOD OF MAKARON PRODUCTION
UA127391U (en) DRY FLOUR MIXTURE OF INCREASED NUTRITIONAL VALUE
UA122614C2 (en) METHOD OF PRODUCTION OF GLUTEN-FREE BREAD
GR1009842B (en) Bakery dough of a mix of low white flour content flours suitable for mechanical processing via a laminator - preparation method of such a dough
UA127392U (en) COMPOSITION OF INGREDIENTS FOR PREPARING HIGH-BREAD BREAD
ECSP18088721A (en) METHOD FOR PRODUCING THE DOUGH FROM MIXTURES OF FLOUR AND STARCHES
RO135029A2 (en) Gluten-free penne rigate pasta based on vegetable flours and process for preparing them
EA201600333A1 (en) LOW-CARBON MIXTURE FOR PREPARING DIETARY TEST AND METHODS OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS
UA137061U (en) METHOD OF MAKING BREAD
TH1901004346A (en) Production method of bakery products
RS20161204A1 (en) Gluten-free cookies based on extruded millet flour with adition of untreated millet flour with increased natural fiber content
PH22016000226U1 (en) Process of producing crackers from soybean (glycine max) flour and coconut (cocos nucifera) oil

Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ BY KZ KG TJ TM RU