RU2188550C2 - Method of producing flour products - Google Patents

Abstract

FIELD: baking industry. SUBSTANCE: method involves introduction of biologically active additive in the form of ground leaves of sea buckthorn up to flour state at dough kneading from flour, water and other formula components. Proposed method increases storage life and enriches the product with biologically active substances. EFFECT: increased product quality. 10 tbl, 3 ex

Description

 The invention relates to the food industry, in particular baking, and can be used for the production of confectionery.

 A known method of preparing cookies containing flour, obtained by grinding the ginseng root meal to a particle size equal to the particle size of wheat flour. Flour meal of ginseng root taken in the ratio of 8.8-10 wt.% (See US Pat. 1837780, class C. A 21 D 13/08, publ. 30.08.93 in BI 32).

 The disadvantage of this method is the uniqueness of the raw materials, the high cost of obtaining the product, because harvesting ginseng root requires a lot of labor associated with expeditions. In addition, to ensure industrial production, it is necessary to have a sufficient supply of raw materials.

 The closest in technological essence to the claimed invention is a method for producing bread with the introduction of sea buckthorn meal in an amount of 10-12% by weight of flour. The meal is crushed to a size of 130-160 microns (see ed. St. 1200872, class C. A 21 D 2/36, publ. 30.12.85 in BI 48).

 The disadvantage of this method is that as an additive used sea buckthorn meal, characterized by high acidity due to the presence of residual amounts of organic acids and their salts. Meal is a secondary product of processing sea buckthorn and is a plant mass, the rough consistency of which is a consequence of the presence of sea buckthorn seeds. This adversely affects the structural and mechanical characteristics of the bread crumb, which becomes more dense, has large, hard impregnations.

 In the production of sea buckthorn products after sorting the berries, a lot of waste remains in the form of leaves, which, as usual, are disposed of in large quantities. In this regard, in order to make production non-waste, the task was to study the qualitative composition of sea buckthorn leaves in order to use them as a biologically active non-toxic food supplement and thereby expand the range of flour products.

 The technical result of the invention is the enrichment of finished products with biologically active substances, lengthening their shelf life by stabilizing the lipids of flour products with antioxidants that are part of the leaves, strengthening the gluten of the dough.

 The specified technical result in the implementation of the invention is achieved by the fact that in the known method, comprising kneading dough from flour, water and other components provided by the recipe, introducing a food additive in the form of crushed vegetable raw materials, forming the dough and its heat treatment, according to the invention, as vegetable raw materials for food additives use sea buckthorn leaves - waste after sorting the fruits of sea buckthorn.

 Distinctive features of the proposed method is the use of a new food supplement in the form of crushed leaves of sea buckthorn. Sea buckthorn leaves may be waste from sorting the fruits of sea buckthorn or may be collected separately after picking berries. Currently, they are not finding use.

 In the study of the qualitative composition of the leaves, it turned out that they are a valuable food raw material, because contain a complex of biologically active substances (see table. 1).

 As can be seen from the table. 1, the addition of a food supplement in flour products in the form of sea buckthorn leaves ground to a state of flour enriches them with biologically active substances and increases their nutritional value.

 In the production of flour products when kneading in the mass of the resulting dough, a number of processes begin to occur. During the kneading of the test, the most important are the physical, mechanical, colloidal and biochemical processes. When kneading dough, flour particles begin to quickly absorb water, while swelling. The adhesion of the forming particles of flour into a continuous mass, resulting from mechanical action on the kneaded mass, leads to the formation of dough from flour, water and other components. The leading role in the formation of the dough with the inherent properties of elasticity, plasticity and viscosity belongs to the protein substances of flour. The water-insoluble protein substances of flour form gluten in the dough or the so-called gluten frame. The addition of a food supplement in the form of shredded sea buckthorn leaves affects the formation of the skeleton of the dough. Due to the presence of tannins in them, they have the ability to "cross-link" protein molecules, which helps to strengthen gluten and thereby the structure and consistency of the dough, increase the form stability of flour products, which is especially important in the manufacture of products from flour with weak gluten obtained from defective grains.

 In addition, due to the stabilization of test lipids by natural antioxidants, in particular flavonoids, which are part of the new food supplement, the shelf life of finished products is extended.

 The analysis of the prior art by the applicant, including a search by patent and scientific and technical sources of information and identification of sources containing information about analogues of the claimed invention, allowed to establish that the applicant did not find an analogue characterized by features identical to all the essential features of the claimed invention. The definition from the list of identified analogues of the prototype as the closest in the totality of the features of the analogue made it possible to establish the totality with respect to the technical result perceived by the applicant distinctive features in the claimed method set forth in the claims. Thus, it is the claimed combination of distinguishing features of the invention: the use of flour from sea buckthorn leaves contributed to the preservation of product quality indicators, lengthening its shelf life, expanding the range.

 Therefore, the claimed invention meets the conditions of "novelty" and "inventive step".

 During experimental studies, it was shown that the optimal rate for the introduction of flour from sea buckthorn leaves is a dose of up to 2% by weight of flour. An increase in the added additive over 2% leads to an increase in the biological value of the product, but organoleptic indicators such as color deteriorate. It turns dark green, which does not meet the requirements of the standard, i.e. reduced consumer properties of bread and flour confectionery.

 The proposed method is carried out as follows: components used in the production of flour products (flour, water and various additives) are mixed in accordance with the prescribed recipe and a food additive is introduced in the form of sea buckthorn leaves pre-crushed to a powder state. Next, carry out a kneading test. Products are formed from the finished dough, which are subjected to heat treatment (baking).

 The proposed method is characterized by the following examples of specific performance.

 Example 1. For the preparation of flour products, sea buckthorn leaves were crushed to a state of flour and introduced into the dough.

 The resulting product has a more developed thin-walled porosity, higher shape stability compared to conventional products, and, importantly, has a pleasant characteristic taste and aroma.

 Therefore, one would expect that the possible use of flour from sea buckthorn leaves would improve the quality of flour with weak gluten obtained from defective grains and a fortifier for flour products. But, despite these advantages, the bread had a darker crumb, which is unacceptable when using wheat varietal flour. Therefore, to eliminate it, a product was selected whose formulation includes a mixture of wheat and rye flour. Such products have a dark crumb and this feature is provided for by relevant standards. This product was rye cake, produced according to GOST 9903-61 from a mixture of wallpaper rye flour and first grade wheat with the addition of chemical baking powder.

 A new type of product is produced from a mixture of peeled rye flour (instead of rye wallpaper) and first grade wheat with the addition of chemical disintegrants and a biologically active additive - sea buckthorn leaf flour.

 The recipe for a new type of product is presented in table. 2.

 Production recipe and test preparation mode are given in table. 3.

 Salt, sugar, sodium bicarbonate and ammonium carbonate are dissolved in water before kneading, thoroughly mixed with margarine, eggs and prepared wheat dough, and then mixed with rye flour.

 The weight of one cake is 0.1 kg.

 After dividing, the dough pieces are rolled up into balls, and then after 2-3 minutes the rolling stocks are rolled out with a rolling pin into round cakes with a diameter of about 9-10 cm. Rolled pieces of dough are laid on sheets greased with an egg, slightly cut with a knife or stamped with a stamp in the form of oblique cells and bake.

The baking time of 15-17 minutes at 240-260 ^o C.

 Indicators of the final product are given in table. 4.

 The data of an experimental study of the chemical composition of the "Sea buckthorn" tortillas are given in table. 5.

 Physico-chemical indicators are presented in table. 6.

 Example 2. Gingerbread cookies.

 The recipe for the preparation of gingerbread is given in table. 7.

 The preparation of this gingerbread composition is as follows. An emulsion is prepared from all types of raw materials specified in the formulation, except for flour from the leaves of sea buckthorn and wheat grade II. Baking soda and salt are pre-dissolved in a small amount of water taken from calculated on the batch. The emulsion is knocked down for 5-6 minutes. Then, with constant stirring, flour from the leaves of sea buckthorn is introduced and, lastly, wheat flour of the second grade is introduced.

Products are molded from the kneaded dough and baked at a temperature of 250 ^{° C.} for 15 minutes.

 Physico-chemical indicators are presented in table. 8.

 Example 3. Cookies.

 The recipe for the preparation of cookies is given in table. 9.

 The preparation of this cookie composition is as follows. Sugar is ground with margarine until a lush, uniform consistency is obtained. Downed eggs are added, dissolved in a small amount of water taken from batch baking soda. The resulting mass is brought down for 5-6 minutes. Then, with constant stirring, flour from sea buckthorn leaves is introduced. Lastly, wheat flour of the second grade is introduced.

Products are molded from the kneaded dough and baked at a temperature of 240-250 ^o C for 8-10 minutes

 Physico-chemical indicators are presented in table. 10.

 The claimed method in comparison with the known provides high nutritional and biological value of the product due to the presence of biologically active substances in it, helps to extend its shelf life.

Claims (1)

 A method for the production of flour products, including kneading dough from flour, water and other components provided by the recipe, introducing a biologically active food additive in the form of crushed sea buckthorn raw materials, molding the dough and its heat treatment, characterized in that the leaves ground to flour sea buckthorn in an amount of 1.0-2.0% by weight of flour.

Images