RU2342841C2 - Method of manufacturing flour products - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method involves kneading dough from coarse spelt flour with 78-96% output or dry fine spelt semolina with 50-60% output and recipe components under the temperature of 17-40°C for 10-70 minutes resulting in dough with moisture content of 18-40%. Then products are formed and thermally treated. The flour products are treated under the temperature of 130-250°C for 4-360 minutes. Dry coarse flour with 78-96% output is used as dry flour from one of the cereals.

EFFECT: flour products for healthy diet with well-balanced protein-proteinase, mineral and carbohydrate-amylase composition, increased and improved structural-mechanical properties of bakery, confectionary and pasta dough, increased physical-chemical and organoleptical characteristics of flour products quality, simplifying their manufacturing process, reducing production cost and expanding range of flour products for dietary and medicinal and prophylactic purposes.

3 cl, 7 ex

Description

The invention relates to the field of food industry, and in particular to a technology for the production of dietary bakery and flour confectionery products for therapeutic and prophylactic nutrition.

Flour products for traditional nutrition are characterized by the presence of predominantly refined ingredients in them: cereal flour containing gluten protein (gluten), starch, disaccharides (sucrose, maltose, raffinose), as a result of which they have a weakened antioxidant system of enzymes and a violation of the balance of natural organic substances: gluten proteins (prolamins, glutamines), essential and essential amino acids, mono- (glucose, fructose) and disaccharides (sucrose, maltose, raffinose), macro- and microelements (potassium, ltsiya, phosphorus, magnesium, manganese, copper, iron, zinc, iodine). This leads to regular use of such serious diseases as metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism (physical and mental retardation), diabetes mellitus, malt intolerance sugar (maltose), atherosclerosis, colon cancer, especially in children and the elderly.

With a deficiency or excess in the diet of a child or adult, complete protein, vital amino acids, toxic (prolamins) and non-toxic (glutamines) fractions of gluten, macro- and micronutrients, starch, mono- (glucose, fructose) and disaccharides (sucrose, maltose, raffinose ), fiber preservation of health is possible through a balanced diet of natural high-quality products of natural origin, especially protein with a high content of vital amino acids, non-toxic fractions (glutamines) of gluten, osaharidami (glucose), macro- and trace elements (especially magnesium, manganese, copper, iron, zinc), cellulose, starch derived from unconventional materials. These include foods: flour of various yields, flour, confectionery and pasta with a balanced composition in terms of protein (protein), toxic (prolamins) and non-toxic (glutamines) fractions of gluten, interchangeable and irreplaceable amino acids, macro- and microelements (magnesium, manganese, copper, iron, zinc), mono- (glucose, fructose) and disaccharides (sucrose, maltose, raffinose), starch, fiber.

Gluten (gluten) is the protein part of the flour that remains as an elastic clot after washing the starch from the dough with water. In addition to wheat, gluten is formed by the proteins of rye, barley, triticale, amaranth. Dry gluten is widely used in food and processing industries, catering, and trade. Its use is due to both the adjustment of the baking properties of wheat flour in the direction of their improvement, and the development of flour products of increased nutritional and biological value. For example, in the development of dietary varieties of bread, dry wheat gluten as a protein fortifier is traditionally used in an amount of 10 ... 40% by weight of wheat flour. However, the data obtained by scientists of our team showed that dry wheat gluten supplements are harmful and dangerous to the health of children and elderly people, and also lead to higher prices for food products.

Celiac disease - celiac disease - is a small bowel disease characterized by atrophy of its mucous membrane caused by genetically intolerant of gluten protein (gluten) and its alcohol-soluble fractions (prolamins), the highest concentration of which is observed in the main food crops: wheat, rye, barley, oats. Prolamins of different cereals have generic names: in wheat, rye - gliadin, barley - hordein, oats - avenin.

The most common cause of celiac disease is congenital, inherited, insufficiency of digestive enzymes that must break down plant protein, but do not. Hereditary celiac disease manifests itself in humans already in childhood and adolescence. Often gluten intolerance also develops in adults after a severe nervous shock, severe viral infection, surgery or pregnancy and childbirth. Gluten, which is not completely cleaved by intestinal enzymes, is perceived by the human immune system as an enemy. Antibodies are produced against gluten that damage the small intestines, and a person suffers from an upset stomach and abdominal pain. It is in the small intestine that vitamins and mineral elements are absorbed, which come with food. The inflamed wall of the intestine does not cope with its function, useful substances stop coming from the digestive tract to the blood, and gradually a patient with celiac disease develops symptoms of almost all types of vitamin deficiency: severe weakness, irritability, memory impairment, joint pain, skin rashes, cracks in the corners the mouth. Due to calcium deficiency, teeth quickly deteriorate and bones become brittle. Women often have menstrual irregularities [1, 2, 3].

The only treatment for celiac disease is to strictly adhere to a special gluten-free diet throughout life. Foods containing gluten should be completely excluded from everyday nutrition: bakery, confectionery, pasta, snack foods, cereals, meat, fish, vegetable dishes in bread flour, bran. Adults should also not consume alcohol-containing products: malt, wort, beer, kvass, steamed, i.e. products obtained on the basis of enzymatic fermentation of flour. In shops and restaurants you need to study the composition of products and dishes to detect flours of various types, oat, rye, wheat flakes, rye, light, unfermented and dark fermented malt. You should also abandon sausages, sausages, pastes, sauces, chocolate bars such as “Snickers”, “Mars”, “Bounty”, as cereal flour is mixed with them. According to the recommendations of the FAO World Health Organization, a product is recognized as gluten-free if it contains less than 0.05 g of dry gluten per 100 g of dry matter.

In the flour and grain elevator, bakery, confectionery and pasta industries, there are known methods for increasing the nutritional value of flour and flour products by replacing part of the flour of one of the cereals (wheat, rye, barley, oats) with flour from non-traditional starch-containing raw materials or protein, mineral, vitamin additives in as an aqueous solution or powder.

A known method for the production of dietary bakery products for therapeutic purposes, which provides for the additional introduction into the mixture for dough preparation of a grain product previously subjected to hydrothermal treatment in an extruder, mixing the grain product with a liquid fraction, fermenting the dough, cutting it, proofing and baking dough pieces, moreover, wheat bran is used as a grain product, and the liquid fraction is mixed with the grain product after hydrothermal treatment according to the latter at a certain weight ratio of the liquid fraction and the grain product (RF patent No. 2064265, IPC A01D 8/02, 1996) [4].

The disadvantage of this method is unsatisfactory organoleptic (appearance, surface, color of the crust, crumb condition, taste, smell) and physico-chemical (humidity, acidity, porosity) quality indicators of bakery products, as well as physical (structural-mechanical) properties of baking dough ( viscosity, elasticity, extensibility, the ratio of the elasticity of the test to its extensibility, the specific work of deformation, water absorption capacity, stability, liquefaction, formation time, valorimetric assessment, electric agnostic, quality number according to the pharynograph).

A known method for the production of bakery products, including soaking the grain, kneading dough using prepared grain, introducing flavoring and food additives, loosening the dough, forming dough pieces and baking them, while soaking the grain is carried out at a temperature of 20-25 ° C to obtain rootlets of grain length 1-1.5 mm, the resulting mass is homogenized before being introduced into the dough and the biomass of seedlings and sprouted seeds of field, horticultural crops and medicinal plants is additionally introduced, the dough is loosened by blowing air enriched in carbon dioxide through it while stirring until homogeneous, baking dough pieces is carried out at a temperature of 90-299 ° C (RF patent No. 2080792, IPC A21D 13/02, 1997) [5].

The disadvantage of this method is unsatisfactory organoleptic (appearance, surface, color of the crust, crumb condition, taste, smell) and physico-chemical (humidity, acidity, porosity) quality indicators of bakery products, as well as physical (structural-mechanical) properties of baking dough ( viscosity, elasticity, extensibility, the ratio of the elasticity of the test to its extensibility, the specific work of deformation, water absorption capacity, stability, liquefaction, formation time, valorimetric assessment, electric agnostic, quality number according to the pharynograph).

A known method for the production of easily digestible bakery and flour confectionery products with dietary properties with high biological value, while increasing their shelf life in fresh form and improving the organoleptic and structural-mechanical properties of bread crumbs and finished products, providing for the additional introduction of cereal flakes from 10 to 90% obtained by crushing pre-soaked wheat or rye grains instead of wheat or rye flour (RF patent No. 2122794, MKI 6 A21D 13/02, 1998) [6].

The disadvantage of this method is the large amount in the test of cereal flakes (10-90%) containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucous membrane of the small intestine and, as a result, causes metabolic disturbance, blood circulation, weakening of the immune system, celiac disease (celiac disease), food gluten allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer, especially in young children and the elderly.

A known method for the production of bakery products, including kneading dough from wheat flour, into which a powdered multicomponent food additive containing ascorbic acid, potassium bromate, paste for whipping, a mixture of surface-active substances, potassium sorbic acid, sugar, water and / or amylorizin ( RF patent application No. 92015162/13, IPC A21D 8/02, 1997) [7].

The disadvantage of this method is the fact that the introduction of a multicomponent food additive in yeast dough not only reduces the nutritional value of bakery products, but also contains wheat gluten protein (gluten), which is not recommended by nutritionists for people with a tendency to food allergic (gluten) ) diseases and disorders of the gastrointestinal tract (celiac disease). In addition, the use of potassium bromate is prohibited in the Russian Federation.

A known method of producing butter biscuits of improved quality and biological value by increasing the proportion of protein substances in its composition, reducing sugar content, involving kneading dough from premium wheat flour, peeled rye flour, sugar, margarine, jam, essence, saline and baking soda, while the formation of the test is carried out in two stages: the preparation of the protein-fat mixture for 3-5 minutes and the preparation of the test for 10-15 minutes; at the same time, at the stage of preparation of the protein-fat mixture, a dry protein preparation of lentils is additionally introduced in an amount of 15-16 wt.% flour, granulated sugar in an amount of 43-45 wt.% flour, fat in an amount of 59-65 wt.% flour; the dough with a moisture content of 17-20% is prepared at a temperature of 25-28 ° C, the dough pieces are molded and baked at a temperature of 220-230 ° C for 5-6 minutes (RF patent application No. 94026866/13, MKI 6 A21D 13/06, 1997) [8].

The disadvantage of this method is the large amount in a butter dough of wheat flour (85-84%) containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucosa of the small intestine and, as a result, causes metabolic and circulatory disorders , weakening of the immune system, celiac disease (celiac disease), food gluten allergy, allergic dermatitis, autism, colon cancer.

A known method of preparing dietary cookies "Health", involving the preparation of yeast dough unpaired method, the introduction of protein additives at the beginning of kneading, molding and baking dough pieces, characterized in that as protein additives use chickpea flour in an amount of from 8 to 12% by weight flour, dried chickpea milk from 2 to 6% of the total mass of raw materials and vitamins B ₁ , B ₂ , B ₆ , PP, C in an amount of 0.4% of the total mass of raw materials, and powdered chickpea milk and vitamins are added to the dough in the last queue (patent application t of the Russian Federation No. 2002102106/13, MKI 7 A21D 13/08, 2002) [9].

The disadvantage of this method is the large amount in a yeast test of wheat flour (92-88%) containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucosa of the small intestine and, as a result, causes metabolic and circulatory disorders , weakening of the immune system, celiac disease (celiac disease), food gluten allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer, especially in young children and the elderly x people.

A known method of preparing a flour confectionery product intended for preventive nutrition, including preparing an emulsion by mixing the fat phase, sugar, salt, dairy products, anti-crystallizer, baking powder, flavoring agent, water and an emulsifier, preparing a dough by mixing the emulsion with wheat flour, molding the dough, baking dough pieces and cooling the finished product, moreover, as the emulsifier in the preparation of the emulsion using protein-tomato-butter paste obtained by simultaneous grinding and extraction of tomato marc with vegetable oil in the ratio of tomato marc: vegetable oil, equal to 40: 60-60: 40, in a thin spiral film rotating in a thickness of 0.1-0.2 mm at a pressure of 150-200 kg / cm ² and a temperature of 40-60 ° C to obtain a mixture, its separation to obtain protein-tomato-oil paste in an amount up to 3-5% by weight of the finished flour confectionery. Additionally, the introduction of starch in the dough in an amount up to 6.5% and soy flour in an amount up to 9.5% by weight of the finished product (RF patent No. 2222949, MKI 7 A21D 13/08, 2004) [10] is provided.

The disadvantage of this method is the high content in the sugar test of wheat flour (100-88%) and starch (0-7%) containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the small intestinal mucosa and, as the consequence, causes metabolic, circulatory disorders, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism (physical and mental retardation), intestinal cancer, especially in small children and the elderly.

A known method for the production of flour products, including mixing flour from amaranth seeds with flour of at least one of cereals, adding the components provided for in the recipe, molding the products and their heat treatment (RF patent No. 2035146, IPC A01D 13/08, 1995 .) [eleven].

The disadvantages of this method are the large amount in the test of flour of one of the cereals containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucous membrane of the small intestine and, as a result, causes metabolic disorders, blood circulation, and a weakened immune system , celiac disease (celiac disease), food-borne celiac allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer, especially in young children and the elderly people, the narrow range of dietary flour products for therapeutic and prophylactic nutrition.

A known method for the production of flour products, comprising mixing flour from amaranth seeds with flour of at least one of cereals, adding the components provided for in the recipe, in particular pounded eggs, molding the products and their heat treatment (RF patent No. 20177426, IPC A01D 13 / 08, 1994) [12].

The disadvantages of this method are the large amount in the test of flour of one of the cereals containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucous membrane of the small intestine and, as a result, causes metabolic disorders, blood circulation, and a weakened immune system , celiac disease (celiac disease), food-borne celiac allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer, especially in young children and the elderly people, the narrow range of dietary flour products for therapeutic and prophylactic nutrition.

A known method for the production of sugar cookies, including the preparation of an emulsion from powdered sugar, liquid components, chemical disintegrants and a fat product, kneading dough from an emulsion, flour, starch, molding and baking, and when kneading dough, a mixture of wheat flour 1 is used as flour varieties of lentil and amaranth in the ratio of 4.2: 1: 3.75, respectively (RF patent No. 2236138, MKI 7 A21D 13/08, 2004) [13].

The disadvantages of this method are a large amount in a sugar test of wheat flour (47%) containing wheat gluten protein (gluten), the alcohol-soluble fraction (gliadin) of which has a toxic effect on the mucous membrane of the small intestine and, as a result, causes metabolic disorders, blood circulation, weakening immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer, especially in young children and the elderly people, the narrowness of the assortment of dietary sugar cookies for therapeutic and prophylactic nutrition.

Closest to the technical nature of the present invention is a method for the production of flour products (bread, gingerbread, pasta), which includes sequentially mixing flour from amaranth seeds with flour of at least one of the cereals, adding the components provided for in the recipe, molding products and heat treatment, moreover, flour from amaranth seeds is taken with a moisture content not exceeding the moisture content of cereal flour by no more than 5%, and an aqueous salt solution is added as one of the components polyvalent metal food acid. Amaranth seeds are taken with a moisture content exceeding the moisture content of cereal flour by 1-5%, and with a mass fraction of fat in terms of dry matter of not more than 10%, and as one of the components, 10-16% aqueous solution of polyvalent metal salt is added food acid in an amount of not more than 0.25% by weight of flour from amaranth seeds. Mixing flour from amaranth seeds with flour of cereals is carried out in an amount of not less than 10% of the total formulation mass of flour. 5-15% of flour from amaranth seeds is taken coarse. Add flour from the green mass of amaranth, collected no later than the flowering phase, in an amount of 2-5% by weight of flour from amaranth seeds. As an aqueous solution of a salt of a polyvalent metal, an aqueous solution of a metal salt from the group of microelements or from the group of macroelements that make up the human body is used. As an aqueous solution of a polyvalent metal salt, an aqueous salt solution of the group is used: calcium chloride, magnesium asparaginate, calcium malate, zinc tartrate, iron citrate, calcium citrate, magnesium carbonate, aluminum pyrophosphate, chromium pyrophosphate. The polyvalent metal salt solution is added in amounts selected on the basis of the metal content in the finished product no more than 7 mg / kg (RF patent No. 22929368, MKI 7 A21D 13/08, 2005) [14].

From literary sources [15, 16] it is known that flour from amaranth seeds, unlike flour from cereals (wheat, rye, barley, oats), practically does not contain (0-0.29%) prolamines, an alcohol-soluble gluten fraction ( Table 1). It is prolamins that have a toxic effect on the mucosa of the small intestine and cause metabolic, circulatory, immune system weakening in children and adults, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism (physical and mental retardation), bowel cancer [1, 2, 3]. Therefore, amaranth flour has good gluten-free properties.

However, it is known that prolamins, as low molecular weight fractions of a protein, swell in water, form a relatively liquid syrupy mass, which is characterized by a sticky, viscous, highly extensible and inelastic consistency. Hydrated glutamines (glutenins), as high molecular weight fractions of protein, form a rubbery, short-stretchable mass with high resistance to deformation force, an elastic, inelastic and resistant structure that determines the “strength” of flour. Therefore, the high content of glutenins and the almost complete absence of prolamins in amaranth flour reduces the physical (structural-mechanical) properties of the dough, making it inextensible, very elastic, highly viscous, inelastic, and therefore physico-chemical and organoleptic quality indicators of finished flour products [17].

The disadvantages of the existing method are the large amount in the test of amaranth flour (10-90%) with a very high content (22.9-23.3%) of alkali-soluble fractions (glutamines) of gluten; low baking properties of flour (very "strong" flour); low physical properties of the dough with the addition of amaranth flour (inextensible, very elastic, viscous, inelastic dough); a small amount in the dough amaranth meal; the complexity and high cost of the technological process for the production of gluten-free flour products against metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, intestinal cancer; the narrowness of the assortment of dietary flour products for therapeutic and prophylactic nutrition.

The present invention is aimed at creating an effective and inexpensive method for the production of dietary flour products for therapeutic and prophylactic nutrition with a balanced protein-proteinase, mineral and carbohydrate-amylase composition, increasing their therapeutic and preventive properties against metabolic disorders, blood circulation, weakening of the immune system, celiac disease ( celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intolerance to malt sugar (maltose), ather sclerosis, intestinal cancer, improving the physical (structural-mechanical) properties of baking, confectionery and pasta dough, physico-chemical and organoleptic quality indicators of finished flour products, simplifying the manufacturing process, reducing the manufacturing cost and expanding the range of dietetic flour products for medical and preventive nutrition.

This is achieved by the fact that a method for the production of flour products, including sequentially mixing flour from non-traditional starch-containing raw materials with flour of at least one of cereals, adding components provided for by the recipe, molding the products and their heat treatment, provides that the flour from non-traditional starch-containing raw materials for flour, at least one of the cereals take from 10: 0 to 1: 9, kneading dough with a moisture content of 18-40% is carried out in a dough mixer at a temperature of 17-40 ° C for 10-70 min, the heat treatment of flour products is carried out at a temperature of 130-250 ° C for 4-360 minutes, and as a flour from unconventional starch-containing raw materials take coarse dairy flour with a yield of 78-96% or dry fine dough with a yield of 50-60% , and as the flour of at least one of the cereals take coarse flour with a yield of 78-96%.

Currently, from the patent and scientific and technical literature, there is no known method for the production of flour products in the claimed combination of features.

The method is implemented as follows.

Example 1. A method for the production of diet half-baked cookies for therapeutic and prophylactic nutrition.

Take the spelled paper flour with a moisture content of 10% and a yield of 96%, obtained as a result of a single simple wallpaper grinding and sifting of dry grain of the fillet spelled of the Belka variety at the Nagema Mühlenbau A46 roller mill (Germany), in a 10: 0 ratio, add the components provided for by the recipe : sugar powder, invert syrup, butter, pasteurized cow's milk, vanilla powder, baking salt, baking soda, ammonium carbonate. After mechanical mixing of the spelled flour flour and all components in accordance with the recipe, water is added to a dry matter content of 82%, the sugar dough is kneaded with a moisture content of 18% at a temperature of 17 ° C for 45 minutes, the dough pieces are formed and heat treated - baked at temperature of 250 ° C for 4 minutes

The resulting sugar dough has improved physical (structural and mechanical) properties (see drawing 1, 2): viscosity µ = 4500 Pa · s, elasticity P = 79.6 mm, elongation L = 1.9 mm, ratio of elasticity to elongation P / L = 79.6 / 1.9 = 41.8, specific work of deformation W = 54.9 units of the alveograph, water absorption capacity of 29.7-59.4%, stability 2 min, liquefaction of 65 units of the farinograph, formation time 4 min , valorimetric assessment of 60 units of the valorimeter, elasticity 10 mm, quality number according to the farinograph 70 mm.

The finished diet half-baked cookie has improved organoleptic (regular round shape, smooth, not burnt, without a crumb and blister interspersing surface of a dark brown color, evenly porous appearance in a kink, without traces of obstruction and voids, a specific nutty taste, almond smell) and physical chemical quality indicators (humidity 5%, alkalinity 2 degrees, mass fraction of sugar 25% on dry matter, mass fraction of fat 15% on dry matter, wetness 156%).

The resulting diet half-cured cookies can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intestinal cancer.

Chilled diet half-baked cookies are sent for packaging in packages weighing 1 kg.

Example 2. A method for the production of dietary oat-spelled cookies for therapeutic nutrition.

The second-class dairy flour is mixed with a moisture content of 10% and a yield of 78%, obtained as a result of double high-quality grinding and sifting of dry grain of the fillet spelled of the Volzhskaya variety at the Nagema Muhlenbau A46 roller mill (Germany), with peeled oat flour with a humidity of 11% and yield 85% in a 9: 1 ratio, add the components provided by the recipe: powdered sugar, invert syrup, butter, pasteurized cow's milk, vanilla powder, baking salt, baking soda, ammonium carbonate. After mechanically mixing the 2nd grade dairy flour with peeled oatmeal and all components, according to the recipe, add water to a solids content of 82%, knead the sugar dough with a moisture content of 18% at a temperature of 17 ° C for 45 minutes, and test billets and their heat treatment - baking at a temperature of 245 ° C for 5 minutes

The obtained sugar dough has improved physical (structural and mechanical) properties: viscosity µ = 4300 Pa · s, elasticity P = 76.3 mm, elongation L = 14.5 mm, ratio of elasticity to extensibility P / L = 76.3 / 14 , 5 = 5.26, specific work of deformation W = 54.7 units of the alveograph, water absorption capacity of 28.9-57.8%, stability 0 min, dilution of 225 units of the farinograph, formation time 1.5 min, valorimetric assessment of 28 units of the valorimeter , elasticity 10 mm, quality number according to the farinograph 48 mm.

The finished dietary oat-and-bread cookie has improved organoleptic (regular round shape, smooth, not burnt, without crumbs and bloating surface of a dark brown color, evenly porous appearance in a kink, without traces of obstruction and voids, a specific nutty flavor, almond smell) and physico-chemical quality indicators (humidity 5%, alkalinity 2 degrees, mass fraction of sugar 25% on dry matter, mass fraction of fat 15% on dry matter, wetness 156%).

The resulting dietary oat and sprinkled cookies can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic, circulatory, immune system weakening, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intestinal cancer.

Chilled dietary oat-spelled cookies are sent for packaging in packages weighing 1 kg.

Example 3. A method for the production of dietary rye-spelled bread for therapeutic nutrition.

Mix the doweled wallpaper flour with a moisture content of 11% and a yield of 96%, obtained as a result of a single simple wallpaper grinding and sifting of dry grain of a grain-free spelled of variety L-133 at the Nagema Muhlenbau A46 roller mill (Germany), with 14% rye flour, peeled, and yield 87% in a 6: 4 ratio, add the ingredients provided for in the recipe: pressed baker's yeast, edible salt, sugar. After mechanically mixing the spelled flour with rye flour and all components according to the recipe, add water to a dry solids concentration of 60%, knead yeast yeast with a humidity of 50% at a temperature of 27 ° C for 60 minutes and leave it to ferment for 4 hours. Next, knead yeast rye-dough dough with a humidity of 40% at a temperature of 40 ° C for 70 minutes, leave it to ferment for 1.5 hours, form the bread rolls and heat treat them - baking at a temperature of 250 ° C for 240 minutes

The resulting baking dough has improved physical (structural and mechanical) properties (see drawing 3, 4): viscosity µ = 3600 Pa · s, elasticity P = 131.6 mm, tensile L = 2.8 mm, ratio of elasticity to tensile P / L = 131.6 / 2.8 = 47, specific work of deformation W = 104.4 units of the alveograph, water absorption capacity of 30.9-61.8%, resistance 1.5 min, liquefaction of 95 units of the farinograph, formation time 4, 5 min, valorimetric rating 62 units of the valorimeter, elasticity 10 mm, quality number according to the farinograph 120 mm.

Baked dietary rye-spelled bread has a satisfactory organoleptic (regular rectangular shape, smooth, not burnt, without cracks and tears, the surface is dark brown, soft, elastic, well-baked crumb, without impurities, a specific nutty flavor, almond flavor) and physico-chemical quality indicators (humidity 45%, acidity 7 degrees Neumann, porosity 55%).

Diet rye-spelled bread can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intestinal cancer.

Chilled rolls of dietary rye-spelled bread weighing 0.35 kg are sent to the packaging.

Example 4. Method for the production of dietary pasta for therapeutic nutrition.

They mix the white bean semolina with a moisture content of 9% and a yield of 50%, obtained as a result of twofold varietal grinding and sifting of dry grain of the fillet spelled of the Volzhskaya variety at the Nagema Mühlenbau A46 roller mill (Germany), with wheat flour of the 2nd grade with a humidity of 14% and in 78% yield in a 5: 5 ratio, add edible salt. After mechanically mixing the spelled small grains with wheat flour of the 2nd grade and common salt in accordance with the recipe, add water to a solids concentration of 72% in a mixture, knead pasta dough with a moisture content of 28% at a temperature of 40 ° C for 10 min, produce forming pasta in the form of three-petalled spirals with a diameter of 7 mm and their heat treatment - drying to a moisture content of 13% at a temperature of 140 ° C for 300 minutes

The resulting pasta dough has improved physical (structural and mechanical) properties (see drawing 5, 6): viscosity µ = 5500 Pa · s, elasticity P = 74.8 mm, elongation L = 21 mm, ratio of elasticity to elongation P / L = 74.8 / 21 = 3.6, specific work of deformation W = 67 units of the alveograph, water absorption capacity of 28.9-57.8%, stability 0 min, liquefaction of 155 units of the farinograph, formation time 3 min, valorimetric assessment of 39 units of the valorimeter , elasticity 8 mm, quality number according to the farinograph 40 mm.

Dried diet pasta has an improved organoleptic (regular three-leaf spiral shape, smooth surface, even cream color, glassy appearance in a break, a specific nutty taste and smell of almonds, the shape of the cooked products remains 100%, the loss of dry matter in cooking water is not more than 6% ) and physico-chemical quality indicators (humidity 12%, acidity 4 degrees Neumann, strength 180 g, metal content not more than 3 mg per 1 kg of products).

Diet pasta can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic, circulatory, immune system weakening, celiac disease (celiac disease), celiac allergy, allergic dermatitis, autism, diabetes mellitus, intestinal cancer.

Chilled dried diet pasta is sent for packaging in bags weighing 0.45 kg.

Example 5. Method for the production of dietary pasta for therapeutic nutrition.

They mix the ground bean semolina with a moisture content of 10% and a yield of 60%, obtained as a result of double-high-quality grinding and sifting of dry grain of the fillet spelled of the Volzhskaya variety at the Nagema Mühlenbau A46 roller mill (Germany), with wheat flour of the 2nd grade with a humidity of 13% and in 75% yield in a 5: 5 ratio, add edible salt. After mechanically mixing the diced small grains with wheat flour of the 2nd grade and common salt in accordance with the recipe, add water to a solids concentration of 73% in a mixture, knead pasta dough with a humidity of 27% at a temperature of 35 ° C for 10 min, produce molding pasta in the form of vermicelli with a diameter of 1.5 mm and their heat treatment - drying to a moisture content of 13% at a temperature of 130 ° C for 360 minutes.

The resulting pasta dough has improved physical (structural and mechanical) properties: viscosity µ = 5500 Pa · s, elasticity P = 84 mm, elongation L = 33 mm, ratio of elasticity to elongation P / L = 84/33 = 2.55, specific work of deformation W = 135 units of the alveograph, water absorption capacity of 30-60%, stability of 0.55 minutes, liquefaction of 145 units of the farinograph, formation time of 1.85 minutes, valorimetric assessment of 48 units of the valorimeter, elasticity 11 mm, number of quality according to the farinograph 98 mm.

Dried diet pasta has improved organoleptic properties (regular vermicelli shape, smooth surface, even cream color, glassy appearance in a break, specific nutty taste and smell of almonds, the shape of the cooked products remains 100%, the loss of dry matter in cooking water is not more than 6%) and physico-chemical quality indicators (humidity 12%, acidity 4 degrees Neumann, strength 180 g, metal content not more than 3 mg per 1 kg of products).

Diet pasta can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic, circulatory, immune system weakening, celiac disease (celiac disease), celiac allergy, allergic dermatitis, autism, diabetes mellitus, intestinal cancer.

Chilled dried diet pasta is sent for packaging in bags weighing 0.45 kg.

Example 6. Method for the production of dietary wheat-bread cookies for therapeutic nutrition

The second-class dairy flour is mixed with a moisture content of 11% and a yield of 78%, obtained as a result of double high-quality grinding and sifting of the grain of the film spelled of the Volzhskaya variety at the Nagema Mühlenbau A46 roller mill (Germany), with wheat baking flour of the 2nd grade with humidity 14 % and a yield of 78% in a 4: 6 ratio, add the components provided for in the recipe: powdered sugar, invert syrup, butter, pasteurized cow's milk, vanilla powder, edible salt, baking soda, ammonium carbonate. After mechanical mixing of flour doused with wheat flour and baking flour and all components in accordance with the recipe, add water to a solids content of 81.5%, mix sugar dough with a moisture content of 18.5% at a temperature of 28 ° C for 25 minutes, produce molding of dough pieces and their heat treatment - baking at a temperature of 240 ° C for 4 minutes

The resulting sugar dough has improved physical (structural and mechanical) properties: viscosity µ = 3200 Pa · s, elasticity P = 76.3 mm, elongation L = 14.5 mm, ratio of elasticity to extensibility P / L = 76.3 / 14 , 5 = 5.26, specific work of deformation W = 54.7 units of the alveograph, water absorption capacity of 28.9-57.8%, stability 0 min, dilution of 225 units of the farinograph, formation time 1.5 min, valorimetric assessment of 28 units of the valorimeter , elasticity 10 mm, quality number according to the farinograph 48 mm.

Ready-made dietary wheat-and-bread cookies have satisfactory organoleptic (regular round shape, smooth, not burnt, without crumbs and bloating blotches, the surface is light brown in color, evenly porous in fracture, without traces of obstruction and voids, a specific nutty flavor, almond smell) and physico-chemical quality indicators (humidity 4.2%, alkalinity 1.5 degrees, mass fraction of sugar 25.7% on dry matter, mass fraction of fat 14.6% on dry matter, wetness 164%).

The resulting dietary wheat-spade cookies can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intestinal cancer.

Chilled dietary wheat-dairy cookies are sent for packaging in packages weighing 1 kg.

Example 7. A method for the production of dietary wheat-bread for health food.

The second-class dairy flour is mixed with a moisture content of 11% and a yield of 85%, obtained as a result of double-high-quality grinding and sifting of dry grain of an L-133 variety grain-free spelled on the Nagema Muhlenbau A46 roller mill (Germany), with wheat bread baking flour with a moisture content of 11 % and a yield of 96% in a ratio of 1: 9, add the components provided by the recipe: pressed baking yeast, edible salt, sugar. After mechanically mixing the 2nd grade dairy flour with wallpaper wheat flour and all the components according to the recipe, add water to a dry matter content of 55%, knead the dough with a humidity of 45%, allow it to mature at a temperature of 29 ° C for 3 hours Then, the rest of the raw materials are added to the dough, the yeast wheat and dough dough is mixed with a humidity of 34% at a temperature of 35 ° C for 70 minutes, which is fermented for 1 hour, and the bread rolls are formed and heat treated - baked at 190 ° C in current 360 min

The resulting baking dough has improved physical (structural and mechanical) properties: viscosity µ = 2100 Pa · s, elasticity P = 100 mm, elongation L = 25 mm, ratio of elasticity to elongation P / L = 100/25 = 4, specific work of deformation W = 210 units of the alveograph, water absorption capacity of 30.5-60.5%, stability of 0.8 minutes, liquefaction of 50 units of the farinograph, formation time 2 minutes, valorimetric assessment of 50 units of the valorimeter, elasticity 12 mm, number of quality according to the farinograph 145 mm.

Baked dietary wheat-spelled bread has a satisfactory organoleptic (regular rectangular shape, smooth, not burnt, without cracks and tears, the surface is light brown in color, soft, elastic, well-baked crumb, without impurities, a specific nutty flavor, almond flavor) and physico-chemical quality indicators (humidity 42%, acidity 2.5 degrees Neumann, porosity 65%).

Diet wheat-spelled bread can be recommended for therapeutic and prophylactic nutrition of children and adults with metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food celiac allergy, allergic dermatitis, autism, diabetes, intestinal cancer.

Chilled rolls of dietary wheat-spade bread weighing 0.3 kg are sent to the packaging.

The specific amounts of components in examples 1-7 are determined by the volume and technological features of serial production, and the technical result obtained both in manual, trial production (pilot batch) and in serial mechanized production is the same.

We experimentally established that with an increase in the yield of cereal grinding products from 50% (fine grains) to 78% (2nd grade flour) and 96% (wallpaper flour), the protein (protein) content increases, the fractional composition of gluten decreases the fraction of prolamins - toxic alcohol-soluble fraction (gliadin) - in relation to the fraction of glutamines - non-toxic alkali-soluble fraction (glutenin), the content of vital amino acids (especially arginine, valine, isoleucine, tryptophan, glutamic acid, proline) increases, ma Po- and trace elements (especially magnesium, manganese, iron, copper, zinc). At the same time, the amount of starch remained virtually unchanged, the content of total sugar, reducing sugars (mono- and disaccharides), sucrose significantly decreased, and the content of crude fiber increased significantly [tables 1, 2].

In the flour of the 96% yield from the grain of a holozero spelled of variety L-133, there was an increased content of total sugar (7.74 g / 100 g), reducing sugars (5.59 g / 100 g), and a reduced "drop number" (214 s ), which indicates its high sugar-forming ability (“sweet” flour) and moderate activity of the amylolytic beta-amylase enzyme (optimal “drop number” of 250-300 s), necessary to ensure normal functioning of baking yeast (at a rate of 5-6% soluble carbohydrates), making high-quality bread, muffin, baking, keeping them fresh sti and increase shelf life. The increased starch content (59.6 g / 100 g) and the low degree of mechanical damage to starch granules during the milling of the grain of a holozero spelled of variety L-133 indicate its high attackability with beta-amylase enzyme and a large amount (16.8%) of enzymatically saccharified starch (converted to maltose - malt sugar) [table 3].

Therefore, in general, the therapeutic and prophylactic (anti-allergic, anti-diabetic, anti-atherosclerosis) properties of small grains and flour from cereals against diseases such as metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food-grade celiac allergy, allergic dermatitis increase autism, diabetes mellitus, intolerance to malt sugar (maltose), atherosclerosis, colon cancer [18, 19, 20, 21].

We have proved the possibility of improving the physical (structural-mechanical) properties of confectionery, baking and pasta dough, obtaining a composition of flour products balanced in the content of protein (protein), its fractions (gliadin, glutenin), interchangeable and irreplaceable amino acids, macro- and microelements, starch , mono- and disaccharides, fiber, increasing physico-chemical and organoleptic quality indicators of finished flour products [22, 23].

This occurs by introducing unconventional starch-containing raw materials in a proportion of 10: 0 to 1: 9 to the flour of at least one of the cereals, since a large amount of maltose (16.8%), which enters the flour product together with dairy flour grinding with a yield of 78-96% or dry fine whiskers with a yield of 50-60%, increases the activity of amylolytic enzymes beta-amylase - molecular biorobots that catalyze the hydrolysis of starch to maltose, dextrins and glucose, which break down food in the small intestine of a child or adult, at ilivayuschih circulation, carbohydrate and energy metabolism, reducing the body's immune system.

The introduction of unconventional starch-containing raw materials in the form of dairy coarse flour with a yield of less than 78% and more than 96% or dry fine dough grains with a yield of less than 50% and more than 60% to coarse flour with a yield of less than 78% and more than 96%, at least , one of cereals in a ratio of more than 10: 0 and less than 1: 9, kneading dough with a moisture content of less than 18% and more than 40% at a temperature of less than 17 ° C and more than 40 ° C for less than 10 minutes and more than 70 minutes, heat treatment of flour products at a temperature of less than 130 ° C and more than 250 ° C for less than 4 minutes and more than 360 minutes lead to physical Sgiach (structural and mechanical) properties of bakery, confectionary and pasta, reducing physico-chemical and organoleptic parameters of quality of finished bakery products, disruption of production process and increase the cost of manufacturing dietetic baked products for preventive nutrition.

As a result, an effective and inexpensive method for the production of dietetic flour products for therapeutic and preventive nutrition with a balanced protein-proteinase, mineral and carbohydrate-amylase composition against metabolic disorders, blood circulation, weakening of the immune system, celiac disease (celiac disease), food gluten allergy, allergic dermatitis, autism, diabetes mellitus, intolerance to malt sugar (maltose), atherosclerosis, bowel cancer. At the same time, the biological and nutritional value of dietary flour products is increased: the content of protein (protein), vital amino acids (arginine, valine, isoleucine, tryptophan, glutamic acid, proline), monosaccharides (glucose), macro- and microelements (magnesium, manganese, iron, copper, zinc), fiber (cellulose), non-toxic glutamines (glutenin) - an alkaline-soluble fraction of gluten, the content of toxic prolamins (gliadin) - an alcohol-soluble fraction of gluten, starch, disaccharides (sucrose, maltose) is reduced, uchsheny physical (structural and mechanical) properties of bakery, pastry and pasta, physico-chemical and organoleptic parameters of quality of the finished baked goods, simplified process of manufacturing, reduced manufacturing cost, and expanded the range of dietary flour products for therapeutic and preventive nutrition.

Table 1 - Fractional composition of gluten protein Material Protein,% dry matter The humidity of the flour,% Total nitrogen,% The mass of raw dough, g The mass of raw gluten, g Crude gluten: quantity,% / quality, units of the IDK-1 device The fraction of protein fractions,% of protein nitrogen Albumin H ₂ O globulins
NaCl prolamins C ₂ H ₅ OH glutamines NaOH 70% baking wheat flour 10.3 eleven 1.81 37.33 7.5 30/50
I group (good, long) 7.75 36.61 38.38 17.26 Flour of the 78% yield from the spelled grain of the Volzhskaya variety 10.6 10 1.86 33.14 9.13 36.5 / 71
Group II (satisfactory, short) 39.28 23.45 28.74 8.53 Flour of the 96% yield from the spelled grain of the Volzhskaya variety 13.6 8.5 2,38 33.14 9,4 37.6 / 75
Group II (satisfactory, short) 36.36 26.98 21.67 14,99 Flour of the 96% yield from Belka grain spelled 16,2 8.6 2.84 34.29 10.34 41.3 / 70
Group II (satisfactory, short) 24.29 25.28 40.85 9.58 Flour of the 96% yield from the grain of the spelled variety L-133 15.7 8.5 2.75 33.6 9.57 38.3 / 66
I group (good, long) 53.53 11.44 11.12 23.91 Amaranth Flour 96% yield 10-12 9 1.75-2.11 32.77 10 30/70
Group III (inelastic, short) 42.5-51.6 30-33.5 0-0.29 22.9-23.3 96% rye flour 10.7 9 1.88 33.79 The gluten ball does not form - - - - - Barley Flour 96% yield 10 9 1.75 34 The gluten ball does not form - - - - - Oatmeal 96% yield eleven 9 1.93 34 The gluten ball does not form - - - -

Table 2 - Mineral and carbohydrate composition of cereals and flour Krupka small Flour Flour Groats Indicators 50% yield 78% yield 96% yield 60% yield from spelled from spelled from spelled wheat semolina Volzhskaya Volzhskaya Volzhskaya brand "T" The content of macronutrients, mg / 100 g Potassium 511 372 520 130 Calcium 156 119 180 twenty Phosphorus 552 520 400 85 Magnesium 14.3 15,2 180 eighteen The content of trace elements, mg / 100 g Iron 1088 1020 25900 960 Cobalt eleven eleven 70 2.5 Manganese 1175 1180 28,200 440 Copper 399 370 6600 70 Zinc 2175 1620 35300 590 The carbohydrate content, g / 100 g of the edible part of the product Starch 66,2 66,2 65.7 70.3 - Total sugar, including: 7.65 8.12 5.99 - reducing sugars 5.81 5.01 4.61 0.54 - sucrose 2.13 3.36 1,58 1,50 Cellulose 0.81 1.12 1.16 0.20

Table 3 & The chemical composition of flour Indicators Flour 96% yield soft wheat from membranous spelled Volzhskaya from filmy spelled Squirrel from a holozy spelled L-133 Humidity% fourteen 11,2 9.7 10,4 Dry matter 86 88.8 90.3 89.6 Crude protein,% SV 2.19 2,38 2.85 2.75 (conversion factor: nitrogen × 5.7) (12.5) (13.6) (16.2) (15.7) Ash,% SV 1,5 1.9 2.02 1.85 The content of macronutrients, mg / 100 g Potassium 310 372 650 740 Calcium 39 119 150 200 Phosphorus 336 520 460 420 Magnesium 94 15,2 170 170 The content of trace elements, mcg / 100 g Iron 4.1 25900 23500 23700 Cobalt four 70 one hundred 70 Manganese 2460 28,200 26200 27400 Copper 400 6600 4230 4230 Zinc 2000 35300 36300 42200 The carbohydrate content, g / 100 g of the edible part of the product Starch 55.8 65.7 61.3 59.6 - Total sugar, including:
- reducing sugars
- sucrose 3.4
0
0 5.99
4.61
1,58 6.96
4.22
2.95 7.74
5.59
2.43 Cellulose 1.90 1.16 1,61 1.84

Claims (3)

1. Method for the production of flour products, characterized in that it provides for kneading dough from coarse flour with a yield of 78-96% or dry fine cereal with a yield of 50-60% and formulation components at a temperature of 17-40 ° C for 10 -70 min, with a dough with a moisture content of 18-40%, molding products and their heat treatment. 2. The method according to claim 1, characterized in that the heat treatment of flour products is carried out at a temperature of 130-250 ° C for 4-360 minutes 3. The method according to claim 1, characterized in that as a dry flour of one of the cereals take dry wholemeal flour with a yield of 78-96%.

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