MD478Z - Gluten-free biscuits (variants) - Google Patents
Gluten-free biscuits (variants) Download PDFInfo
- Publication number
- MD478Z MD478Z MDS20110160A MDS20110160A MD478Z MD 478 Z MD478 Z MD 478Z MD S20110160 A MDS20110160 A MD S20110160A MD S20110160 A MDS20110160 A MD S20110160A MD 478 Z MD478 Z MD 478Z
- Authority
- MD
- Moldova
- Prior art keywords
- gluten
- vanillin
- sugar
- margarine
- biscuits
- Prior art date
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 34
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 235000012141 vanillin Nutrition 0.000 claims abstract description 26
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 26
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000003264 margarine Substances 0.000 claims abstract description 25
- 235000013310 margarine Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000000832 Ayote Nutrition 0.000 claims abstract description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 8
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 8
- 244000141353 Prunus domestica Species 0.000 claims abstract description 8
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 8
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 8
- 235000019219 chocolate Nutrition 0.000 claims abstract description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 47
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 24
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 24
- 240000001980 Cucurbita pepo Species 0.000 claims description 10
- 108010068370 Glutens Proteins 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000021312 gluten Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 12
- 238000007792 addition Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 4
- 208000015943 Coeliac disease Diseases 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- 235000012108 plain biscuits Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
Invenţia se referă la industria alimentară, şi anume la fabricarea produselor de patiserie, în particular a biscuiţilor aglutenici. The invention relates to the food industry, namely to the manufacture of pastry products, in particular gluten-free biscuits.
Este cunoscut procedeul de fabricare a biscuiţilor, compoziţia cărora include apă, melasă, zahăr, melanj, amidon, afânători, făină de grâu de calitate superioară şi făină de soriz luată în cantitate de 0,5...45% faţă de masa făinii de grâu [1]. The process of making biscuits is known, the composition of which includes water, molasses, sugar, melange, starch, leavening agents, high-quality wheat flour and rye flour taken in an amount of 0.5...45% of the mass of wheat flour [1].
Dezavantajul acestei compoziţii constă în utilizarea făinii de grâu, care conţine gluten, de aceea produsele obţinute nu pot fi indicate celiacilor - persoanelor cu intoleranţă la gluten. (În conformitate cu normele CE 41/2099 consumul de gluten în regimul alimentar zilnic al unui celiac nu trebuie să depăşească 20 mg/kg.) The disadvantage of this composition is the use of wheat flour, which contains gluten, therefore the products obtained cannot be recommended for celiacs - people with gluten intolerance. (According to EC regulations 41/2099, the daily consumption of gluten in the diet of a celiac must not exceed 20 mg/kg.)
Produsele obţinute prin acest procedeu sunt glutinoase şi au o anumită duritate, fiind o caracteristică pe placul unui număr redus de consumatori. The products obtained through this process are glutinous and have a certain hardness, a characteristic that is liked by a small number of consumers.
Problema pe care o rezolvă invenţia constă în elaborarea unei compoziţii de biscuiţi sfărâmicioşi destinaţi persoanelor cu intoleranţă la gluten cu valoare energetică sporită, îmbogăţiţi cu fibre alimentare utilizând materie primă locală ieftină şi accesibilă. The problem solved by the invention consists in developing a composition of crumbly biscuits intended for people with gluten intolerance with increased energy value, enriched with dietary fiber using cheap and accessible local raw materials.
Problema se soluţionează prin aceea că biscuiţii aglutenici, conform invenţiei, sunt fabricaţi din făină de soriz, zahăr, ouă, margarină, bicarbonat de sodiu, vanilină, apă, piure de dovleac sau piure de morcov, precum şi cu adaos de stafide sau caise uscate, sau prune uscate, sau fulgi de ciocolată, în următoarele variante. The problem is solved by the fact that gluten-free biscuits, according to the invention, are made from rye flour, sugar, eggs, margarine, baking soda, vanillin, water, pumpkin puree or carrot puree, as well as with the addition of raisins or dried apricots, or prunes, or chocolate flakes, in the following variants.
Biscuiţi aglutenici fabricaţi din făină de soriz, zahăr, margarină, ouă, bicarbonat de sodiu şi vanilină, în următorul raport al componentelor, în părţi de masă: Gluten-free biscuits made from rye flour, sugar, margarine, eggs, baking soda and vanillin, in the following ratio of components, in parts by weight:
făină de soriz 100 zahăr 60 margarină 75 ouă 25 bicarbonat de sodiu 0,5 vanilină 0,2wholemeal flour 100 sugar 60 margarine 75 eggs 25 baking soda 0.5 vanillin 0.2
Biscuiţi aglutenici fabricaţi din făină de soriz, zahăr, margarină, bicarbonat de sodiu, vanilină şi apă, în următorul raport al componentelor, în părţi de masă: Gluten-free biscuits made from rye flour, sugar, margarine, baking soda, vanillin and water, in the following ratio of components, in parts by weight:
făină de soriz 100 zahăr 40 margarină 75 bicarbonat de sodiu 0,5 vanilină 0,5 apă 50wholemeal flour 100 sugar 40 margarine 75 baking soda 0.5 vanillin 0.5 water 50
Biscuiţi aglutenici fabricaţi din făină de soriz, zahăr, margarină, bicarbonat de sodiu, vanilină şi piure de dovleac, în următorul raport al componentelor, în părţi de masă: Gluten-free biscuits made from rye flour, sugar, margarine, baking soda, vanillin and pumpkin puree, in the following ratio of components, in parts by weight:
făină de soriz 100 zahăr 40 margarină 75 bicarbonat de sodiu 0,5 vanilină 0,2 piure de dovleac 40soriz flour 100 sugar 40 margarine 75 baking soda 0.5 vanillin 0.2 pumpkin puree 40
Biscuiţi aglutenici fabricaţi din făină de soriz, zahăr, margarină, bicarbonat de sodiu, vanilină, apă şi piure de morcov, în următorul raport al componentelor, în părţi de masă: Gluten-free biscuits made from rye flour, sugar, margarine, baking soda, vanillin, water and carrot puree, in the following ratio of components, in parts by weight:
făină de soriz 100 zahăr 40 margarină 75 bicarbonat de sodiu 0,5 vanilină 0,5 apă 20 piure de morcov 40wholemeal flour 100 sugar 40 margarine 75 baking soda 0.5 vanillin 0.5 water 20 carrot puree 40
Biscuiţi aglutenici fabricaţi din făină de soriz, zahăr, margarină, bicarbonat de sodiu, vanilină, apă şi adaos de stafide sau caise uscate, sau prune uscate, sau fulgi de ciocolată, în următorul raport al componentelor, în părţi de masă: Gluten-free biscuits made from rye flour, sugar, margarine, baking soda, vanillin, water and the addition of raisins or dried apricots, or prunes, or chocolate flakes, in the following ratio of components, in parts by weight:
făină de soriz 100 zahăr 40 margarină 75 bicarbonat de sodiu 0,5 vanilină 0,5 apă 30 adaos de stafide sau caise uscate, sau prune uscate, sau fulgi de ciocolată 40wholemeal flour 100 sugar 40 margarine 75 baking soda 0.5 vanillin 0.5 water 30 addition of raisins or dried apricots, or prunes, or chocolate flakes 40
Rezultatul constă în obţinerea biscuiţilor destinaţi persoanelor cu intoleranţă la gluten, cu valoare energetică sporită, îmbogăţiţi cu fibre alimentare, cu utilizarea materiei prime locale ieftine şi accesibile. The result is biscuits intended for people with gluten intolerance, with increased energy value, enriched with dietary fiber, using cheap and accessible local raw materials.
Compoziţia propusă de fabricare a biscuiţilor sfărâmicioşi include făină de soriz, zahăr, grăsimi, apă şi/sau adaosuri, afânători şi vanilină. The proposed composition for making crumbly biscuits includes rye flour, sugar, fats, water and/or additives, leavening agents and vanillin.
Biscuiţii se fabrică în felul următor: Biscuits are made in the following way:
- făina de soriz se omogenizează cu bicarbonatul de sodiu şi vanilina; - mix the soriz flour with the baking soda and vanillin;
- margarina se spumează lejer; - the margarine foams lightly;
- treptat se adaugă la margarină zahărul pudră şi se omogenizează; - gradually add the powdered sugar to the margarine and mix;
- se încorporează făina omogenizată cu bicarbonatul de sodiu şi vanilina; - incorporate the flour homogenized with the baking soda and vanillin;
- se amestecă minuţios; - mix thoroughly;
- se adaugă apă sau piure de dovleac sau piure de morcov, sau adaosuri de stafide, sau caise, sau prune uscate, sau fulgi de ciocolată, se omogenizează totul bine. - add water or pumpkin puree or carrot puree, or raisins, apricots, prunes, or chocolate flakes, mix everything well.
În variantele cu fructe uscate, acestea sunt în prealabil spălate, sortate şi, la necesitate, mărunţite. In the variants with dried fruits, they are previously washed, sorted and, if necessary, chopped.
Aluatul obţinut se pune într-un poş, cu ajutorul căruia se modelează biscuiţi pe o tavă acoperită cu hârtie de pergament. Se coc la temperatura de 180...200°C, timp de 10...15 min. The resulting dough is placed in a bag, with the help of which biscuits are shaped on a tray covered with parchment paper. Bake at a temperature of 180...200°C, for 10...15 min.
Produsul obţinut se lasă să se răcească timp de 20...30 min. The obtained product is allowed to cool for 20...30 min.
Biscuiţii, în compoziţia cărora nu sunt incluse ouă, sunt consideraţi biscuiţi de post. Biscuits that do not contain eggs are considered fasting biscuits.
Biscuiţii, în compoziţia cărora nu sunt incluse adaosuri, sunt consideraţi biscuiţi simpli. Biscuits, the composition of which does not include additives, are considered plain biscuits.
Datele despre exemplele concrete de realizare sunt indicate în tab. 1. Data on specific examples of implementation are shown in Table 1.
Tabelul 1 Table 1
Cantitatea de ingrediente pentru fabricarea biscuiţilor, g Amount of ingredients for making biscuits, g
Ingrediente Biscuiţi cu ou Biscuiţi de post simpli cu piure de dovleac cu piure de morcov cu adaosuri (stafide sau caise, sau prune uscate, sau fulgi de ciocolată) făină de soriz 100 100 100 100 100 zahăr 60 40 40 40 40 margarină 75 75 75 75 75 ouă 25 (albuş) - - - - bicarbonat de sodiu 0,5 0,5 0,5 0,5 0,5 vanilină 0,2 0,2 0,2 0,5 0,5 apă - 50 - 20 30 piure de dovleac - - 40 - - piure de morcov - - - 40 - adaosuri - - 40Ingredients Biscuits with egg Simple Lenten biscuits with pumpkin puree with carrot puree with additions (raisins or apricots, or prunes, or chocolate flakes) wholemeal flour 100 100 100 100 100 sugar 60 40 40 40 40 margarine 75 75 75 75 75 75 eggs 25 (white) - - - - baking soda 0.5 0.5 0.5 0.5 0.5 vanillin 0.2 0.2 0.2 0.5 0.5 water - 50 - 20 30 pumpkin puree - - 40 - - carrot puree - - - 40 - additions - - 40
Tabelul 2 Table 2
Indicii fizico-chimici de calitate ai biscuiţilor din făină de soriz în concordanţă cu documentaţia normativ-tehnică în vigoare pentru biscuiţi sfărâmicioşi Physico-chemical quality indices of biscuits made from soriz flour in accordance with the normative-technical documentation in force for crumbly biscuits
Nr. d/o Indicii fizico-chimici Biscuiţi de post din făină de soriz Biscuiţi din făină de soriz cu ou Conform doc. normativ-tehnice în vigoare pentru biscuiţi sfărâmicioşi GOST 24901-89 simpli cu adaos de piure de morcov cu adaos de piure de dovleac 1 Umiditatea, % 8,80 8,90 9,00 8,65 3,0...9,0 2 Gradul de umectare, % 190 182 168 120 cel puţin 150 3 Partea masică de grăsimi, raportată la substanţe uscate, % 28,7 31,3 31,7 29,8 8,0...30,0 4 Partea masică de zaharuri totale, raportată la substanţe uscate, % 24,1 21,0 20,3 26,0 cel mult 27,0 5 Alcalinitatea, grade 0,2 0,5 1,5 0,3 cel mult 2,0 6 Partea masică de cenuşă insolubilă în HCl de 10%, % 0,07 0,07 0,05 0,10 cel mult 0,1No. d/o Physico-chemical indices Lenten biscuits made from rye flour Biscuits made from rye flour with egg According to doc. normative-technical specifications in force for crumbly biscuits GOST 24901-89 plain with the addition of carrot puree with the addition of pumpkin puree 1 Humidity, % 8.80 8.90 9.00 8.65 3.0...9.0 2 Wetting degree, % 190 182 168 120 at least 150 3 Mass fraction of fats, relative to dry substances, % 28.7 31.3 31.7 29.8 8.0...30.0 4 Mass fraction of total sugars, relative to dry substances, % 24.1 21.0 20.3 26.0 not more than 27.0 5 Alkalinity, degrees 0.2 0.5 1.5 0.3 not more than 2.0 6 Mass fraction of ash insoluble in 10% HCl, % 0.07 0.07 0.05 0.10 not more than 0.1
Compoziţia propusă contribuie la obţinerea unor biscuiţi sfărâmicioşi cu indici organoleptici caracteristici produsului, iar adaosul de piure de dovleac sau morcov conferă biscuiţilor culoare, gust şi miros deosebit, îmbogăţind produsul cu minerale şi fibre vegetale. De asemenea compoziţia contribuie la crearea unui asortiment de produse de patiserie aglutenice autohtone, fapt datorat făinii de soriz ce nu conţine gluten. The proposed composition contributes to obtaining crumbly biscuits with organoleptic indices characteristic of the product, and the addition of pumpkin or carrot puree gives the biscuits a special color, taste and smell, enriching the product with minerals and vegetable fibers. The composition also contributes to creating an assortment of local gluten-free pastries, due to the gluten-free soriz flour.
Rezultatul este confirmat experimental în laboratorul acreditat din Italia R&C Lab S.R.L. - Laboratorio di analisi e Recerca Aplicata. The result is experimentally confirmed in the accredited laboratory in Italy R&C Lab S.R.L. - Laboratorio di analisi e Recerca Aplicata.
1. MD 3392 F1 2007.09.30 1. MD 3392 F1 2007.09.30
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20110160A MD478Z (en) | 2011-10-20 | 2011-10-20 | Gluten-free biscuits (variants) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20110160A MD478Z (en) | 2011-10-20 | 2011-10-20 | Gluten-free biscuits (variants) |
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| Publication Number | Publication Date |
|---|---|
| MD478Y MD478Y (en) | 2012-02-29 |
| MD478Z true MD478Z (en) | 2012-09-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20110160A MD478Z (en) | 2011-10-20 | 2011-10-20 | Gluten-free biscuits (variants) |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607Z (en) * | 2012-10-24 | 2013-10-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Thermostable filling for bakery and confectionery products |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD2062F2 (en) * | 2000-12-08 | 2003-01-31 | Natalia Netreba | Composition for production of biscuits for diabetics (variants) |
| RU2285417C1 (en) * | 2005-03-11 | 2006-10-20 | Ооо "Протеин" | Formulation for production of flour confectionary |
| RU2295244C1 (en) * | 2005-07-25 | 2007-03-20 | Ооо "Протеин" | Method for preparing of gluten-free farinaceous confectionery from starch-containing dough |
| MD3392F1 (en) * | 2006-06-16 | 2007-09-30 | Василе ТАРЛЕВ | Process for making biscuits |
| MD20070331A (en) * | 2007-12-05 | 2009-07-31 | Технический университет Молдовы | Agglutenic biscuit |
-
2011
- 2011-10-20 MD MDS20110160A patent/MD478Z/en not_active IP Right Cessation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD2062F2 (en) * | 2000-12-08 | 2003-01-31 | Natalia Netreba | Composition for production of biscuits for diabetics (variants) |
| RU2285417C1 (en) * | 2005-03-11 | 2006-10-20 | Ооо "Протеин" | Formulation for production of flour confectionary |
| RU2295244C1 (en) * | 2005-07-25 | 2007-03-20 | Ооо "Протеин" | Method for preparing of gluten-free farinaceous confectionery from starch-containing dough |
| MD3392F1 (en) * | 2006-06-16 | 2007-09-30 | Василе ТАРЛЕВ | Process for making biscuits |
| MD20070331A (en) * | 2007-12-05 | 2009-07-31 | Технический университет Молдовы | Agglutenic biscuit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607Z (en) * | 2012-10-24 | 2013-10-31 | Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий | Thermostable filling for bakery and confectionery products |
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| Publication number | Publication date |
|---|---|
| MD478Y (en) | 2012-02-29 |
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