RU2352118C1 - Production method for wheat flour dough (versions) and thus manufactured dough (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention can be used for preparation of dough for bakery, macaroni and other food products. Invention provides for three versions of wheat flour dough production. According to the first version water-flour mixture is prepared with ratio of flour and water 1:(1-2). Mixture is kept not less than 40 minutes at 32-35°C and kept in centrifugal sedimentor centrifugal force field with separation coefficient 240-300 to produce two components - dough with starch content of 73 grams for 100 grams of dry substance and starch with humidity coefficient 30-60%, which is used as individual product. According to the second version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient 380-800, starch content in dough makes 51-53 grams for 100 grams of dry substance. According to the third version water-flour mixture is kept in centrifugal sedimentor centrifugal force field with separation coefficient more than 900, starch content in dough makes 25-30 grams for 100 grams of dry substance.

EFFECT: freshness dates are increased; water-soluble protein components are preserved in dough.

6 cl, 1 dwg, 3 tbl, 3 ex

Description

The invention relates to the food industry and can be used in the preparation of dough for bakery, pasta and other food products. It is advisable to use such food products in diets with a restriction of carbohydrates to a varying degree, while leaving bread in the human diet, as well as food for preventive and therapeutic purposes.

Wheat bread and a method for its production are known, in which the recipe components (flour, yeast, salt, water, sugar component, fat component) are joined together, the dough is kneaded, the dough is fermented, cut, proofed and baked (I.M. Reuter . Directory of bakery production. - M.: Food industry, - 1977. - S. 139-144). The final composition of the main food ingredients in such bread depends on their ratio in the feedstock and cannot be changed. From the point of view of modern dietetics, the standard ratio of the main food ingredients that is found in such bread is not optimal. Therefore, the disadvantage of bread is low quality.

A known bakery product and method for its production from wheat flour, red rye malt, molasses, yeast and other raw materials, which includes the preparation of a semi-finished product, kneading dough, fermenting dough, cutting, proofing and baking blanks (patent of the Russian Federation 2185732, A21D 8/02, published on July 27, 2002). This product has the same bread defects as mentioned above.

The closest in technical essence to the claimed invention (prototype) is a dough with a low carbohydrate content and a method for its preparation, comprising adding protein-containing components from a wide group of products (wheat protein isolate or concentrate; denatured, or fractionated, or converted, or hydrolyzed wheat protein; combination of the above) when preparing the dough. High-protein bakery products with a reduced carbohydrate content are obtained from the dough (US application 2003134023, A21D 010/00, 07/17/2003). The disadvantages of baking from such a dough are the low quality of the products, namely, in terms of the nutritional, energy, biological value of bread due to the imbalance of the added components, as well as the complexity of the technology of preparation of the dough during kneading until the mass is uniform when protein-containing components are introduced through the use of special measures and 1.5-1.7 times increase in kneading time.

The technical result of the invention is the preservation of the natural properties and natural balance of the components of the test, the water-soluble protein components are saved in the test, due to which the quality of bakery products, namely the food, energy, biological value of the products, is improved, the technology for producing products when mixing dough is simplified, the time of kneading dough is reduced . A change in the ratio of proteins and carbohydrates in the direction of increasing proteins in the final products - bakery products with improved dietary properties - leads to a decrease in the caloric content of products from such a dough, both by increasing the moisture-binding and water-holding abilities of the protein component, and by significantly reducing the carbohydrate component in the product in whole. For the same reason, the time to preserve the freshness of products increases.

A method of preparing a dough with such a composition according to the invention provides for the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further keeping in the field of centrifugal forces of a precipitation centrifuge with a separation factor within 240-300 to obtain a composition No. 1, with a separation factor within 380-800 to obtain a composition No. 2, with a separation factor of at least 900 to obtain a composition No. 3, with the formation of two components, one of which is dough with a reduced content of starch component, and the other is starch with a moisture content of 30-60%, which is used as an independent product.

The technical result is achieved in that the dough composition of wheat flour according to the invention is made up by reducing the proportion of starch component of the flour while maintaining the natural properties and natural balance of other components of wheat flour.

Preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), maturation of the water-flour mixture for at least 40 minutes at a temperature of 32-35 ° C, keeping the mixture in the centrifugal field of a precipitation centrifuge with a separation factor within 240- 300 to obtain composition No. 1, or with a separation factor in the range of 380-800 to obtain composition No. 2, or with a separation factor of at least 900 to obtain composition No. 3, allows the protein-carbohydrate complex linked into a single spatial organization to be separated from the water-flour mixture proteins in natural Orme, grain starch, fat and other components of the initial flour as a single gel test, stratifying not over time, wherein the starch content in the test component reduced. When used in the kneading process, such a product has a high ability to uniformity when mixed, i.e. It has high technological effectiveness in dough production. During heat treatment, a single spatial organization provides the frame properties and texture of traditional bakery products. When using products prepared using such a product, a high nutritional and biological value of bread is achieved, as well as a decrease in the caloric value of products. Starch is extracted with a moisture content of 30-60% and is subsequently used as an independent product.

The dough thus obtained has a reduced content of starch component, and, accordingly, the ratio of the protein component significantly increases in relation to the rest of the flour components (starch residues, fats, micro and macro elements, vitamins, etc.). Moreover, the test preserves the natural diversity of proteins, the natural balance between a variety of proteins, and between proteins and other components of the flour, with the exception of starch. This method of preparation of the dough allows you to increase the nutritional value of bakery products by optimizing the ratio of the main food components.

The claimed invention is as follows.

Wheat flour is mixed with water at a ratio of flour and water 1: (1-2), stand for at least 40 minutes at a temperature of 32-35 ° C. Next, the obtained water-flour mixture is loaded into a precipitation centrifuge and kept in the field of centrifugal forces of a precipitation centrifuge with a separation factor in the range of 240-300 to obtain composition No. 1, or with a separation factor in the range of 380-800 to obtain composition No. 2, or with a factor separation of at least 900 to obtain composition No. 3. After keeping the water-flour mixture in the field of centrifugal forces in a centrifuge, two components are formed: the first component is the dough with a reduced content of starch component and the second component is starch with a moisture content of 30-60%. At the same time, starch contains no more than 2% of foreign inclusions. Then, the obtained components are used: dough with a reduced content of starch component and starch as an independent product.

The experimental results on the yield of starch in a mass fraction of the total content of all starch in flour, depending on the centrifuge separation factor, are shown in the graphical drawing. A comparative analysis of the content of basic food substances in the initial flour and dough prepared in various ways, calculated on 100 g dry matter (d.v.), is given in table 1 for composition No. 1, in table 2 for composition No. 2, in table 3 for composition No. 3.

According to experimental data, the yield of starch in a mass fraction of the total content of all starch in flour, depending on the centrifuge separation factor Fr (hereinafter, the centrifuge separation factor Fr is given as a dimensionless coefficient characterizing how many times the centrifugal acceleration of the Earth's gravity acceleration g) looks as follows (see drawing):

1) with a separation factor of Fr up to 200, the release of starch from the test is not observed;

2) when the separation factor Fr is in the range of 240-300, the yield of starch is 28% ± 1% of the total content of all starch in flour or 22.1 g out of 79 g;

3) when the separation factor Fr is in the range of 380-800, the yield of starch is 71% ± 1% of the total content of all starch in flour or 56.1 g out of 79 g;

4) with a separation factor of Fr 900 or more, the starch yield is 90% ± 1% of the total content of all starch in flour or 71.1 g out of 79 g.

The composition of the dough according to the invention is determined on the basis that from the original wheat flour of the highest grade when centrifuged from 79 g of starch (hereinafter, the data are given in grams when converted to 100 g on a dry matter basis (s.v.)), the second starch component is extracted part of the starch. Starch in the resulting composition No. 1 remains 73 g, and the proportion of protein is 15.5 g (see table 1). To obtain the test according to the method described in the prototype, with a protein content of 15.5 g, it is necessary to add protein-containing components, such as an isolate or a concentrate of wheat protein; either denatured, or fractionated, or transformed, or hydrolyzed wheat protein; or a combination of the above in an amount of 4.0 g. In this case, the proportion of water-soluble proteins decreases markedly. Starch in the resulting composition No. 2 remains 52.2 g, and the protein fraction is 27.3 g (see table 2). Given that the starch content in flour varies, the starch content in the resulting composition is from 51 g to 53 g when converted to 100 g on a dry matter basis. To obtain the test by the method described in the prototype, with a protein content of 27.3 g, it is necessary to add protein-containing components, such as an isolate or a concentrate of wheat protein; either denatured, or fractionated, or transformed, or hydrolyzed wheat protein; or a combination of those listed in the amount of 17.4 g. The proportion of water-soluble proteins is reduced by 2.5 times. Starch in the resulting composition No. 3 remains 27.3 g, and the proportion of protein is 41.5 g (see table 3). Given that the starch content in flour varies, the starch content in the resulting composition is from 25 g to 30 g, calculated on 100 g on a dry matter basis. To obtain the test according to the method described in the prototype, with a protein content of 41.5 g, it is necessary to add protein-containing components, such as an isolate or a concentrate of wheat protein; either denatured, or fractionated, or transformed, or hydrolyzed wheat protein; or a combination of the above in an amount of 33.5 g. In this case, the proportion of water-soluble proteins is reduced by 5 times. A comparative analysis of other components also shows the advantages of the claimed test composition in comparison with the prototype.

Wheat flour dough compositions and preparation methods are illustrated by the following examples.

Example 1

Wheat flour is mixed with water at a ratio of flour and water 1: 1, stand for 40 minutes at a temperature of 32 ° C. Next, the obtained water-flour mixture is loaded into a precipitation centrifuge and kept in the field of centrifugal forces of the precipitation centrifuge with a separation factor within 250. After the water-flour mixture is kept in the field of centrifugal forces in the centrifuge, two components are formed: the first component is the dough with a reduced content of starch component (composition No. 1, see table 1) and the second component is starch with a humidity of 60%. At the same time, starch contains no more than 2% of foreign inclusions. Then, the obtained components are used: dough with a reduced content of starch component and starch as an independent product.

Example 2

Wheat flour is mixed with water at a ratio of flour and water 1: 1, stand for 40 minutes at a temperature of 32 ° C. Next, the obtained water-flour mixture is loaded into a precipitation centrifuge and kept in a centrifugal field of a precipitation centrifuge with a separation factor of 500. After the water-flour mixture is kept in a centrifugal field in a centrifuge, two components are formed: the first component is a dough with a reduced content of starch component (composition No. 2, see table 2) and the second component is starch with a humidity of 60%. In this case, starch contains 1.5% of foreign matter. Then, the obtained components are used: dough with a reduced content of starch component and starch as an independent product.

Example 3

Wheat flour is mixed with water at a ratio of flour and water 1: 1, stand for 40 minutes at a temperature of 32 ° C. Next, the obtained water-flour mixture is loaded into a precipitation centrifuge and kept in the field of centrifugal forces of a precipitation centrifuge with a separation factor of 1000.

After keeping the water-flour mixture in a centrifugal field in a centrifuge, two components are formed: the first component is the dough with a reduced starch content (composition No. 3, see Table 3) and the second component is starch with a humidity of 60%. At the same time, starch contains 1% of foreign inclusions. Then, the obtained components are used: dough with a reduced content of starch component and starch as an independent product.

Thus, the proposed composition of the dough from wheat flour and the method of its preparation can optimize the balance of protein and other components, preserve the traditional texture of bakery products, improve quality and increase the shelf life of fresh products. An important advantage of this method is the fact that water-soluble protein components are preserved in the test. The resulting dough is easily mixed with other components of bakery products on existing equipment, i.e. characterized by convenient technological applicability. It is advisable to use such food products in diets with a restriction of carbohydrates to various degrees (Pevzner, Atkins, Kremlin diets, etc.), while leaving bread in the human diet, and as a preventive food, and as a therapeutic product.

Table 1
Comparative analysis of the content of basic food substances in the original flour, dough from wheat flour (composition No. 1) and the prototype when converted to 100 g dry matter (d.v.) No. Name
component The average composition
wheat
higher flour
varieties, g The composition of the test
received by
declared
way g The composition of the test
received by
way
prototype g p / p one Proteins: 12.0 15,5 15,5 1.1 of which are water soluble: 3.0 3.8 2.9 1.2 of which are water insoluble: 9.0 11.7 8.6 1.3 of which added protein 0,0 0,0 4.0 containing components: 2 Starch: 79.0 73.0 75.9 3 Fats 0.8 1,0 0.8 four Other 8.2 10.5 7.8 TOTAL: one hundred one hundred one hundred

table 2
Comparative analysis of the content of basic food substances in the original flour, dough from wheat flour (composition No. 2) and the prototype when converted to 100 g dry matter (d.v.) No. Name
component The average composition
wheat
higher flour
varieties, g The composition of the test
received by
declared
way g The composition of the test
received by
way
prototype g p / p one Proteins: 12.0 27.3 27.3 1.1 of which are water soluble: 3.0 6.8 2.5 1.2 of which are water insoluble: 9.0 20.5 7.4 1.3 of which added protein 0,0 0,0 17.4 containing components: 2 Starch: 79.0 52,2 65,2 3 Fats 0.8 1.8 0.7 four Other 8.2 18.7 6.8 TOTAL: one hundred one hundred one hundred

Table 3
Comparative analysis of the content of basic food substances in the original flour, dough from wheat flour (composition No. 3) and the prototype when converted to 100 g dry matter (d.v.) No. Name
component The average composition
wheat
higher flour
varieties, g The composition of the test
received by
declared
way g The composition of the test
received by
way
prototype g p / p one Proteins: 12.0 41.5 41.5 1.1 of which are water soluble: 3.0 10,4 2.0 1.2 of which are water insoluble: 9.0 31.1 6.0 1.3 of which added protein 0,0 0,0 33.5 containing components: 2 Starch: 79.0 27.3 52.9 3 Fats 0.8 2,8 0.5 four Other 8.2 28,4 5.1 TOTAL: one hundred one hundred one hundred

Claims (6)

1. A method of preparing dough from wheat flour, characterized in that it provides for the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further aging in field of centrifugal forces of a precipitation centrifuge with a separation factor within 240-300 with the formation of two components, one of which is a dough with a starch content in it of 73 g in terms of 100 g of dry matter, and the other is starch with a moisture content of 30-60 % which is used as amostoyatelny product. 2. The dough, characterized in that it is obtained by the method according to claim 1. 3. A method of preparing dough from wheat flour, characterized in that it provides for the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further aging in field of centrifugal forces of a precipitation centrifuge with a separation factor in the range of 380-800 with the formation of two components, one of which is a dough with a starch content in it of 51-53 g in terms of 100 g of dry matter, and the other is starch with a moisture content of 30 -60%, which is used as standalone product. 4. The dough, characterized in that it is obtained by the method according to claim 3. 5. A method of preparing dough from wheat flour, characterized in that it involves the preparation of a water-flour mixture with a ratio of flour and water 1: (1-2), its maturation for at least 40 minutes at a temperature of 32-35 ° C and further aging in field of centrifugal forces of a precipitation centrifuge with a separation factor of more than 900 with the formation of two components, one of which is a dough with a starch content in it of 25-30 g in terms of 100 g of dry matter, and the other is starch with a humidity of 30-60% which is used as samos oyatelny product. 6. The dough, characterized in that it is obtained by the method according to claim 5.

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