MD1728Z - Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof - Google Patents

Abstract

The invention relates to the baking industry and can be used for ensuring food and nutritional safety of people with disorders associated with gluten consumption.The composition for producing gluten-free bread with the addition of elderberry pulp, according to the invention, comprises soryz flour, corn starch, sugar, table salt, xanthan gum, Psyllium seed flour, baking powder, dry yeast, sour cream, elderberry pulp and water, at the same time the process for producing bread includes separate dosing and mixing of dry and liquid ingredients, their subsequent combination, kneading and portioning of the dough, followed by aging, fermentation and baking.

Description

The invention refers to the bakery industry and can be used to ensure the food and nutritional security of people with disorders associated with gluten consumption.

Gluten-free bakery products differ significantly from standard wheat flour products because they are not able to form resistant protein matrices, able to expand and retain gases, which conditions the formation of weak doughs with high permeability and great difficulties in maintaining structure and, respectively, a reduced volume during baking. The absence of gluten also affects the water retention capacity of the bread, which demonstrates an early crumbly structure and rapid aging of the core, and the short time of kneading and fermentation gives them a weak texture and pale color with unpronounced flavor.

The term "gluten-free" refers to products with less than 20 ppm gluten, as defined in Codex Alimentarius Standard 118-1979.

To reproduce the visco-elastic properties of wheat flour dough, gluten-free bread is balanced by complex formulas based on gluten-free flours and starches, including hydrocolloids. They must ensure the taste, texture, appearance, nutritional value, cost and shelf life, in accordance with the standards expected by consumers. So to ensure a maximum similarity with conventional products, to reduce the resistance of end consumers to gluten-free products.

Gluten-free bread is known, the dough composition of which contains, in mass %: water 30-50, protein isolate from Brassicaceae seeds 0.5-15, starch 50-90, yeast 0.5-8.0, sugar 0- 10, oil and/or fat 0-10 and salt 0-3.

The bread making process includes dispersing the Brassicaceae seed protein isolate in 200 g of water, to which sunflower oil has been added. The other dry ingredients were then mixed in a Hobart mixer to which the protein isolate dispersion and the remaining water were gradually added (to allow the consistency of the mixture to be adjusted if necessary). The dough was left for fermentation for 40 minutes in a cabinet with a controlled temperature of 37°C and relative humidity of 85%, then it was baked in the oven for 30 minutes at 190°C. The final product had a moisture content of 44% [1].

The advantages of the invention, according to the authors, consist in the use of protein isolates from Brassicaceae seeds in the development of gluten-free bread, which contribute to increasing the nutritional value of the products, through the addition of proteins, as well as giving the product a specific structure and volume, similar to classic bread.

The disadvantages of this invention consist in the fact that starch is the main raw material with the largest weight in the composition, which is characterized by low nutritional value, compared to flour, whatever its origin. At the same time, the flours, according to the invention, are optional ingredients. Also, the ingredients of the composition do not contain any source of dietary fiber, which creates disadvantages for gluten-free bakery products, which are already poor from a nutritional point of view.

A gluten-free bread composition is also known, which contains, in mass %: rice flour 42.3-61.1, starch 21.8-33.3, chia flour 1.28-4.77, salt 1.9-1.5, sugar 4.0-5.0, dry yeast 2.3-2.8, protein-polysaccharide mix 2.3-2.8, enzymatically esterified vegetable fats 4.0-5, 0, water, up to 47% humidity.

The production process includes the preparation of a protein-polysaccharide mix by mixing the constituent components with water, using the mixer for 1-2 minutes and then maintaining the resulting mixture at a temperature of 60°C for swelling. Then, the sugar is beaten with the protein-polysaccharide mixture for 20-30 minutes until a stable foam is formed, in which flour and starch are sifted, salt is added (in the form of a saline solution), baking yeast pressed (under form of yeast suspension) and water is added to reach 47% humidity. The dough is kneaded with a Diosna mixer for 4 minutes. Enzymatically esterified vegetable fat is added towards the end and continues until the mass of raw materials is completely and evenly distributed. The kneaded dough is put into a mold and placed in a fermentation cabinet. Fermentation takes place for 20-25 minutes at a temperature of 34-38°C and a relative humidity of 70%. The bread is baked for 45 minutes at a temperature of 180°C [2].

The authors claim that the advantage of this invention lies in the effect of the mixture that increases the nutritional value of gluten-free bread by enriching it with essential fatty acids, dietary fibers and proteins, due to the synergy of the action of the mentioned components.

The disadvantage of the invention is the use of rice flour as a gluten-free raw material, which is not an indigenous cereal, and the nutritional value of rice flour requires improvements to be included in balanced diets. Another disadvantage could be the need to have equipment for mixing and simultaneously maintaining the mixture at a temperature of 60°C. The authors also position the enrichment of the bakery product with dietary fiber from chia flour (chia seeds contain about 18-30% fiber), but the weight of the flour is 1.28-4.77%, respectively, even for the highest concentrations of chia, the fiber content will not be higher than 1.43%, which cannot include this product, neither in the category of products with fiber sources, nor rich in fiber.

It should be mentioned that a food product is a source of fiber and any other mention that can have the same meaning for the consumer, only if the product contains at least 3 g of fiber per 100 g or at least 1.5 g of fiber per 100 kcal (https: //eur-lex.europa.eu/legal-content/RO/TXT/HTML/?uri=CELEX:32006R1924&from=PL).

The closest solution to the proposed invention is the process of obtaining gluten-free bread with increased nutritional value with the following composition of ingredients, taken in % mass: rice flour 19.55, corn flour 19.55, corn starch 10.02 , yeast 0.34, salt 1.4, sugar 4.01, refined sunflower oil 4.01, water 40.12, dry extract of sea buckthorn or rosehip or laminaria (algae).

The process of making bread includes mixing the dry ingredients: rice flour, corn flour, corn starch, yeast, salt and sugar, at the same time, the enrichment element is dissolved in water: the dry extract of rosehip or the dry extract of sea buckthorn, or kelp powder, then the water with the dissolved ingredients, is added to the dry mixture, simultaneously with the refined sunflower oil, and the dough is kneaded until homogeneous. The dough is placed in an Electrolux combi oven at a temperature of 40°C for 1 hour, then baked in an Electrolux combi oven for 40 minutes at a temperature of 200°C [3].

The advantages of the invention consist in the addition of dry extracts, which can contribute to increasing immunity, reducing oxidative stress and combating free radicals in the human body and, respectively, to increasing the nutritional quality of the products obtained, as well as to the possibility of diversifying the assortment of gluten-free bread by introducing different dry extracts and the improvement of organoleptic indices.

The disadvantages of the invention were in the use of rice flour (which is an import flour for the Republic of Moldova), as well as in the complexity of obtaining dry vegetable extracts, at least for the average consumer.

The problem that the invention solves consists in obtaining gluten-free bread with improved nutritional values and texture properties, expanding the range of gluten-free bakery products, increasing the sustainability of the local food system and, thus, ensuring food security in the Republic of Moldova for people with associated disorders gluten consumption.

The invention solves the problem in that it proposes a composition for obtaining gluten-free bread with the addition of elderberry pulp (Sambucus Nigra) and a method for obtaining it.

The composition, according to the invention, contains, in mass %: rye flour 18.0-20.0, corn starch 18.0-20.0, kitchen salt 0.5-0.6, xanthan gum 0, 6-0.7, psyllium seed meal 0.6-0.7, baking powder 0.4-0.5, dry yeast 0.6-0.7, cream with a fat content of 20% 12 .5-13.1, elderberry pulp 6.0 -13.0 and water 36.0-41.0.

The procedure for obtaining the pulp from elderberries includes harvesting them after ripening (the elderberries were collected in the forests of the Floreşti region), with petioles and twigs, then the apples were separated from the petioles, washed, drained of excess moisture, crushed , the pulp was passed through a sieve (to separate the seeds), placed in glass casseroles, which were then placed in a freezer at a temperature of -18°C. Before use, the pulp was thawed at a temperature of 4°C for 24 hours and, subsequently, used in the composition of gluten-free bread. The mass part of dry substances in apple pulp after thawing was 11.54%.

The process of obtaining gluten-free bread with the addition of elderberry pulp includes the careful dosing and mixing of all dry ingredients, separate dosing and mixing of liquid ingredients, the subsequent union of the dry and liquid parts. The formed mixture is kneaded for 2 minutes with an electric mixer, after which the obtained dough is divided into pieces of 360 g each and placed in molds, left for 10 minutes at room temperature (around 20-22°C), after which it is placed in leaven for 60-65 minutes at a temperature of 30-35°C and a relative air humidity of 70-85%, then bake in the oven at a temperature of 175°C for 30 min and another 30 min at a temperature of 180° c.

The exploitation of spontaneous edible plants is a field of research in accordance with the requirements of the European Union, the use of which in human nutrition can contribute essentially to the increase of the nutritional quality of food products.

It is known that elderberries, due to their rich content of polyphenols, are consumed as dietary supplements for their potential health benefits. Researchers have linked elderberry products to anti-influenza, anti-oxidant, anti-cancer, antiviral and antibacterial activities.

The result of the invention consists in obtaining a gluten-free bakery product, which could be used both by people with disorders associated with gluten consumption and by regular consumers, as well as in the utilization of local spontaneous plants and, thus, contributing to the development of a system sustainable food.

The advantages of the invention consist in:

• increasing the nutritional value of gluten-free bread due to the supply of mineral elements, mainly K, Ca, Na, Mg, Fe, Zn, Mn, Cu;

• product that does not contain added sugar compared to the closest solution, which contains 4.01% sugar;

• improving the organoleptic indices, especially those of texture and color;

• stable texture properties, with well-formed pores, with an elastic core;

• the simplicity of dosing the components and the process of obtaining the dough.

The proposed invention is explained by:

Table 1: The quantitative ratio of the ingredients used in the preparation of gluten-free bread with the addition of elderberry pulp;

Table 2: Quality indices of gluten-free bread samples with the addition of elderberry pulp after 24 hours of storage;

Figure 1: Dosage of solid and fluid ingredients;

Figure 2: The obtained dough, placed in baking forms;

Figure 3: Bread samples in the oven;

Figure 4: Sample sample of gluten-free bread with the addition of elderberry pulp.

Examples of realization of the invention

Example 1

A composition was used that contains: rye flour 18.0% (100.4 g), corn starch 18.0% (100.4 g), kitchen salt 0.5% (2.8 g), xanthan gum 0.7% (3.9g), psyllium seed meal 0.7% (3.9g), baking powder 0.5% (2.8g), dry yeast 0.7% , (3.9 g) cream with 20% MG 12.5% (69.8 g), elderberry pulp with 11.54 s. u. 12.4% (69.2 g), water 36.0% (200.9 g).

Example 2

A composition was used that contains: sorrel flour 18.73% (100 g), corn starch 18.73% (100 g), table salt 0.56% (3.0 g), xanthan gum 0 .6% (3.2 g), psyllium seed meal 0.6% (3.2 g), baking powder 0.4% (2.1 g), dry yeast 0.6% (3.2 g), cream with 20% MG 13.1% (70 g), elderberry pulp with 11.54 s. u. 9.36% (50g), water 37.32% (199.3g).

Example 3

A composition was used that contains: rye flour 18.7% (99.9 g), corn starch 18.7% (99.9 g), kitchen salt 0.5% (2.7 g), xanthan gum 0.6% (3.2g), psyllium seed meal 0.6% (3.2g), baking powder 0.4% (2.1g), dry yeast 0.6% (3.2 g), cream with 20% MG 13.1% (70 g), elderberry pulp with 11.54 s. u. 6.0% (32g), water 40.8% (217.9).

The bread, according to the examples above, was obtained according to the process which includes the dosing and thorough mixing of all dry ingredients, separately dosing and mixing of the liquid ingredients, with the subsequent union of the dry and the liquid part. The resulting mixture is kneaded for 2 minutes with an Electrolux Speedy mixer, model SPEEDY250 no. 1804535, kw 0.25, at speed 3, the obtained dough is divided into 360 g portions and placed in molds, left for 10 min at room temperature (around 20-22°C), after which it is placed in a UNOX proofer -Rossela TM, model: XF193-B, for 60-65 minutes at a temperature of 30-35°C and a relative air humidity of 70-85%, then bake in the UNOX-ChefTop oven for 30 minutes at a temperature of 175 °C and another 30 minutes at 180°C.

Table 1

Ingredients Weight of components, % Example 1 Example 2 Example 3 Water 36.00 37.32 40.80 Cream (20% MG) 12.50 13.10 13.10 Sambucus Nigra elderberry pulp (s.u. 11.54%) 12.40 9.36 6.00 Dry yeast 0.70 0.60 0.60 Kitchen salt 0.50 0.56 0.50 Sorrel flour 18.00 18.73 18.70 Corn starch 18.00 18.73 18.70 Xanthan gum 0.70 0.60 0.60 Psyllium seed flour 0.70 0.60 0.60 Baking powder 0.50 0.40 0.40

Table 2

Indexes Sample 1 Sample 2 Sample 3 Moisture, % 58.49 58.45 58.43 Mass losses during baking, % 22.7 21.1 19.4 Acidity, acidity degrees 1.72 1.68 1.54 Parameters of color (L/a*/b*) L=33.87; a*=14.81; b*=5.14 L=37.51; a*=13.9; b*=5.47 L=47.8; a*=11.3; b*=7.69 Core hardness (with Texture Analyzer TA.HD. PlusC) 608.887 680.064 741.051 Core adhesion (with Texture Analyzer TA.HD. PlusC) 580.506 620.214 699.600

1. WO 2015173148 A1 2015.11.19

2. RU 2693092 C1 2019.07.01

3. RU 2719729 C1 2020.04.22

Claims (2)

1. Composition for making gluten-free bread with the addition of elderberry pulp, which contains, in % by weight: rye flour 18.0-20.0 corn starch 18.0-20.0 table salt 0.5-0.6 xanthan gum 0.6-0.7 psyllium seed flour 0.6-0 .7 baking powder 0.4-0.5 dry yeast 0.6-0.7 cream with a fat content of 20% 12.5-13.1 elderberry pulp with a dry substance content of 11 .54% 6.0-13.0 water 36.0-41.0. 2. Process for obtaining gluten-free bread with the addition of elderberry pulp, according to the composition defined in claim 1, which includes the separate dosing and mixing of dry and liquid ingredients, their subsequent joining, kneading of the dough within 2 min with an electric mixer, portioning the obtained dough into pieces of 360 g each and placing in molds, keeping for 10 min at a temperature of 20-22°C, leavening the dough for 60-65 min at a temperature of 30-35°C and relative air humidity of 70-85%, followed by baking for 30 min at a temperature of 175°C and 30 min at a temperature of 180°C.