MD1605Z - Method for producing achloride sticks (without salt) - Google Patents

Abstract

The invention relates to the baking industry and can be used in the production of functional food products, namely in the production of achloride bakery products, in particular sticks (grissini) without salt.The method, according to the invention, comprises mixing wheat flour with sugar and active dry yeast, adding the heated liquid phase and kneading the dough for 5 min, adding sunflower oil and kneading the dough for 2-3 min, fermenting it at a temperature of 28-30°C for 30 min, molding the dough into bars of a thickness of 5-7 mm and a length of 20-25 cm and finally fermenting for 20-30 min, brushing their surface with egg, sprinkling with sunflower seeds and baking at a temperature of 220°C for 20 min.At the same time, as liquid phase is used kefir or whey, or kvass from bran, and the components are taken in the following ratio, in wt.%: wheat flour 38.0-41.2, liquid phase 26.8-32.3, active dry yeast 0.7-0.8, sugar 0.3-0.4, sunflower oil 1.9-2.1, sunflower seeds 19.0-20.2 and chicken egg 7.6-8.2.

Description

The invention relates to the bakery industry and can be used in the production of functional foods, namely in the manufacture of chloride-free bakery products, especially salt-free breadsticks.

High salt intake causes significant long-term complications, with major physical, mental, social and economic impacts. It causes the onset and development of a range of non-communicable diseases, including hypertension, and salt intake among adults in the Republic of Moldova exceeds twice the WHO recommended maximum target of 5 g per day. The WHO has set a 30% reduction in global salt consumption as a target for 2025 in its Global Action Plan to support government efforts to eliminate non-communicable diseases. The WHO has also developed a series of recommendations for reducing salt consumption among the population, which could generate an additional year of healthy life for less than the average annual per capita income in low- and middle-income countries, and one solution in this direction would be to collaborate with the private and industrial sectors to improve the availability and accessibility of low-salt food products.

Inventions are known which present compositions of bakery products with low chloride or salt content.

A process for obtaining achloride bakery products is known, which is characterized by the fact that washed, dried, unhusked wheat grains are ground into flour. From sifted wholemeal flour, barley-malt concentrate, in an amount of 3-7% relative to the weight of the flour, citric acid (0.18-0.22% by weight) and drinking water, the dough is kneaded in two stages: at the first stage, the barley-malt concentrate, citric acid and drinking water are mixed in a foaming/beating chamber. Then wholemeal wheat flour is added and mixing is continued for 6-10 minutes. At the second stage, atmospheric air is introduced into the chamber under a pressure of 0.35-0.45 MPa and the dough is mixed for 4-8 minutes. 0.25 kg pieces of dough are formed, which are subsequently baked at a temperature of 250±2°C [1].

The disadvantage of this process is the long duration of the technological process of preparing bakery products, as well as the reduced indicators of nutritional and biological values, caused by high temperatures during heat treatment. Also, citric acid added for stabilization can cause allergies, and the synthetic version is quite expensive. The degree of acceptability of the product among consumers is reduced due to the use of unbleached wholemeal flour, which distorts the color parameters of the finished product.

A process for obtaining achloride pastry products is known, which provides for preparing the dough by mixing the bean-containing component with yeast, homogenizing and keeping the resulting mixture for 15-20 minutes at a temperature of 35-40°C, followed by mixing with the recipe components and kneading the dough with the following ratio of ingredients, in wt.%: bean-containing component 31.7-41.5, dry yeast 0.7-0.9, wheat flour 55.6-66.2, margarine 0.7-1.4, vegetable oil 0.5-0.8. The bean-containing component is prepared by soaking the prepared beans in salted cheese whey at a ratio of 1:2.5 for 3-4 hours, separating the whey and boiling the beans in water with a hydromodulus of 1:3 for 50-60 minutes, separating the cooking medium and grinding the cooked beans to a puree-like state, then combining the resulting puree mass with ground Jerusalem artichoke and unsalted cheese whey, mixing and cooling the resulting mass to a temperature of 40-45°С [2].

The disadvantage of this process is the use of the bean component, which, in addition to increasing the preparation time of the finished product, can also contain antinutritional factors such as phytic acid, condensed tannins, polyphenols, protease inhibitors (trypsin and chymotrypsin), α-amylase inhibitors and lectins, respectively decreasing the digestibility and assimilation of the finished product [Alonso R., A. Aguirre and F. Marzo. "Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans." Food chemistry 68.2 (2000): 159-165]. Another disadvantage is the use of margarine, the consumption of which is associated with an increased incidence of cardiovascular disease due to its composition in trans fatty acids [Dhaka, Vandana, et al. "Trans fats-sources, health risks and alternative approach-A review." Journal of food science and technology 48.5 (2011): 534-541].

The closest solution to the proposed invention is a process for obtaining achloride sticks, which provides for the preparation of leavened dough by the direct method which is then left to ferment for 20 minutes. The fermented dough is rolled out and cut into sticks 150 mm long and 10-15 mm wide. Then, the sticks are left to ferment for 30 minutes, after which they are baked for 10-12 minutes at 220-240°C. The dough is prepared with the following content of the initial components, in kg per 100 kg of the flour mixture: wheat flour of category I 85.0, flaxseed flour 15.0, pressed baker's yeast 5.5, sugar-rich molasses 2.0, grape seed oil 5.0, enzymatic composition representing amylase and xylanase 0.5, water, taking into account the moisture content of the dough of 37% [3].

The disadvantage of this process is the use of molasses rich in sugar, which will considerably increase the carbohydrate content in the finished product and, respectively, the glycemic index. Also, in the case of grape seed oil, during the baking process, the mono- and polyunsaturated fatty acids in its composition are subject to oxidation, thus forming toxic compounds for the body such as aldehydes, ketones, etc.

The problem that the invention solves consists in improving the organoleptic properties, especially the taste and olfactory ones, the nutritional and biological value by eliminating salt and substituting water with kefir or whey, or sour borscht, in the production recipe.

The invention solves the problem by proposing a process for obtaining functional (salt-free) achlorine sticks with increased nutritional value having the following ratio of components, in wt.%: wheat flour 38.0-41.2, liquid phase 26.8...32.3 (kefir or whey, or sour borscht), active dry yeast 0.7-0.8, sugar 0.3-0.4, sunflower oil 1.9-2.1, sunflower seeds 19.0-20.2 and chicken eggs 7.6-8.2. The sticks are prepared by mixing the dry ingredients (flour, sugar, yeast), adding the heated liquid phase (kefir or whey, or sour borscht) and kneading the dough for 5 min, adding sunflower oil at the end and further kneading the dough for 2-3 min, rising at a temperature of 28-30 °C for 30 minutes, shaping the resulting dough into bars with a thickness of 5-7 mm and a length of 20-25 cm, placing on a tray lined with baking paper, final rising of the shaped items within 20-30 minutes, brushing their surface with egg and sprinkling with sunflower seeds, baking in a preheated oven at 220 °C for 20 minutes, cooling, packaging and storing at a temperature of +18 +20 °C. The average storage period is 45 days.

The result of the invention consists in obtaining a new bakery product, a chloride with nutritional and functional properties by reducing the salt content and by increasing the intake of minerals, vitamins, enzymes and essential amino acids due to the use of kefir or whey, or sour borscht as a liquid phase in the preparation of the dough, intended both for mass consumption and for dietary and therapeutic nutrition for all categories of consumers.

During the transformation of milk into cheese, whey retains approximately 55% of the nutrients in milk, but has less fat. These are among the best that milk can offer and include soluble proteins, lactose, mineral elements (calcium, iodine, potassium, phosphorus, magnesium, sodium) and vitamins (group B, A, C). In addition, whey contains variable amounts of lactic acid and insoluble nitrogen. Whey is most often obtained from cow and goat milk, so many useful characteristics of these products are characteristic of it. It increases the number of microorganisms that support the intestinal flora, eliminates toxins from the body and improves mood.

By its nature, kefir is rich in protein, vitamins A, D and B, folic acid, calcium, and over 20 types of probiotics. Its antibiotic and immunoregulatory properties are confirmed by medical studies that show that it has antioxidant effects, an active role in lowering cholesterol, as well as a number of antibacterial activities.

It is known that sour borscht is a yellowish liquid obtained by fermenting wheat bran, and the ingredients used in its preparation contain vitamins, minerals, acids and enzymes that stimulate digestion, promoting the elimination of toxins from the body and reducing body weight. Moreover, sour borscht is very low in calories, but has a generous amount of calcium and natural probiotics. Borscht resulting from macerating wheat bran contains probiotics and enzymes important for healthy digestion, lactic acid, vitamins from the B, C, D and H complex, minerals (calcium, magnesium, phosphorus, selenium, chromium), essential amino acids and few carbohydrates.

Sunflower seeds are rich in vitamins E, B1, B6, folic acid, minerals such as magnesium, selenium, manganese, copper, phosphorus, tryptophan and phytosterols, which help reduce blood cholesterol levels, improve immune system response and reduce the risk of certain types of cancer. They are also an important source of omega-6 acids.

The advantage of the claimed invention consists in reducing the salt content and increasing the biological value of the sticks by eliminating salt and substituting water with kefir or whey, or sour borscht in the production recipe, as well as diversifying the range of bakery items.

Examples of embodiments of the invention

The table presents the embodiments of the invention.

Table

Raw material UM Mass of raw and auxiliary materials Control sample (water) Example 1 (kefir) Example 2 (whey) Example 3 (sour borscht) Wheat flour g 100 100 100 100 Liquid phase ml 70 85 65 69 Salt g 1.5 0 0 0 Dry yeast g 2.0 2.0 2.0 2.0 Sugar g 1.0 1.0 1.0 1.0 Sunflower oil ml 5.0 5.0 5.0 5.0 Sunflower seeds g 50 50 50 50 Chicken eggs g 20 20 20 20 Salt content in the finished product % 1.64 0.70 0.38 0.53

For the products made, wheat flour (38.0-41.2%), liquid phase (26.8-32.3%) (kefir or whey, or sour borscht), active dry yeast (0.7-0.8%), sugar (0.3-0.4%), sunflower oil (1.9-2.1%), sunflower seeds (19.0-20.2%) and chicken eggs (7.6-8.2%) are used. The dough for the sticks is prepared by the direct method, which involves the simultaneous mixing of the dry ingredients (flour, sugar, yeast) and subsequently incorporating the liquid phase and kneading for 5 min, after which the vegetable oil is incorporated by kneading the dough for another 2-3 min. The formed dough is left to rise at a temperature of 28-30°C for 30 minutes. The dough is then shaped into bars 5-7 mm thick and 20-25 cm long, which are placed on a baking sheet lined with baking paper and left to rise for another 20-30 minutes. The risen sticks are brushed with egg and sprinkled with sunflower seeds, then baked in a preheated oven at 220°C for 20 minutes. The product is cooled and stored at +18 +20 °C. The average shelf life is 45 days.

In the products obtained according to the proposed process, the salt content decreases by 26.87-82.85%, which confirms the inclusion of this product in the category of chloride products.

1. RU 2371921 C1 2009.11.10

2. RU 2727397 C1 2020.07.21

3. RU 2692908 C1 2019.06.28

Claims (1)

Process for obtaining achloride sticks (without salt), which includes mixing wheat flour with sugar and active dry yeast, adding the heated liquid phase and kneading the dough for 5 min, adding sunflower oil and kneading the dough for 2-3 min, proofing it at a temperature of 28-30°C for 30 min, shaping the dough into bars with a thickness of 5-7 mm and a length of 20-25 cm and final proofing within 20-30 min, greasing their surface with egg, sprinkling with sunflower seeds and baking at a temperature of 220°C for 20 min, at the same time kefir or whey, or sour borscht is used as the liquid phase, and the components are taken in the following ratio, in % by weight: wheat flour 38.0-41.2, liquid phase 26.8-32.3, active dry yeast 0.7-0.8, sugar 0.3-0.4, sunflower oil 1.9-2.1, sunflower seeds 19.0-20.2 and chicken eggs 7.6-8.2.