RU2430516C1 - Composition for pasta production - Google Patents

Abstract

FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The composition for pasta production contains durum wheat flour, soft wheat bakery flour and garbanzo flour at the following components ratio, wt %: durum wheat flour - 5, soft wheat bakery flour - 85, garbanzo flour -10. ^ EFFECT: invention allows to produce a product with enhanced biological value, improved organoleptic and structural-mechanical properties. ^ 1 ex, 2 tbl

Description

The invention relates to the food industry and can be used in the production of pasta of high biological value.

A known composition of the dough for the production of pasta, including durum wheat flour or baking flour of premium wheat and water. In addition, in the form of additives in the dough for pasta use flour of other crops, such as peas (Medvedev G.M. Technology of pasta production. - M .: Kolos, 1999, p. 7, p. 50-52).

The disadvantage of using only wheat flour in the dough for pasta is its high starch content, which leads to calorie content of the finished product and low protein content. In addition, when wheat flour is added to wheat flour, such as peas, an insufficient amount of protein is also observed.

The known composition of the test for the production of pasta (prototype - RF patent for the invention No. 2289952), including wheat flour, water and protein-containing additives - bean flour, namely pea flour in an amount of 10% by weight of wheat flour, or lentil flour in an amount 10% by weight of wheat flour, or a complex additive consisting of bean flour in an amount of 2.5% by weight of wheat flour and mountain ash puree in an amount of 7.5% by weight of wheat flour, while the content of crude gluten in wheat flour should not be below 28%.

The disadvantage of the prototype is that when adding to the wheat flour protein-containing additives in the form of pea and lentil flour in the dough for pasta there is an insufficient amount of amino acids and minerals.

The technical task is to create a composition for the production of pasta with high biological value, with improved organoleptic and structural-mechanical quality indicators.

The technical problem is achieved in that the composition for the production of pasta contains durum wheat flour, bakery flour, soft wheat flour and chickpea flour in the following ratio, wt.%:

durum wheat flour - 5

soft wheat baking flour - 85

chickpea flour - 10

The difference of the invention from the prototype is that in the composition for the production of pasta use chickpea flour, with the following ratio of components, wt.%:

durum wheat flour - 5

soft wheat baking flour - 85

chickpea flour - 10

The composition for the production of pasta is prepared as follows. Hard wheat flour in an amount of 5% is mixed with baking flour of soft wheat in an amount of 85% and with chickpea flour in an amount of 10%. The amount of water per batch is determined by calculation, taking into account the moisture content of soft bread wheat flour, durum wheat flour and chickpea flour. The prepared mixture of the above three types of flour and water are fed into the first trough of the dough mixer, after which the finely crumpled dough, uniform in humidity, enters the second trough of the dough mixer associated with the screw chamber. To produce pasta, pasta presses are used. Pressed pasta is dried in cupboard dryers.

Table 1 shows comparative data on protein, essential amino acids and minerals in pasta prepared according to the prototype and the proposed composition.

Table 1 Indicators Pasta The composition of the prototype (with lentil flour) The composition of the prototype (with pea flour) Suggested composition The protein content,%
The content of essential amino acids, g in 100 g 13.02 12.44 14.26 protein, including 28.83 28.80 29.26 Lysine 2.97 2.85 3.26 Threonine 2.68 2.64 2.86 Valine 4.69 4.65 4.88 Leucine 7.03 6.76 6.99 Izoleiin 3.66 3.64 3.74 Meteonin 1.65 2.13 2.87 Tryptophan 1,52 1.32 0.87 Phenylalanine 4.63 4.81 5.99 Mineral composition, mg Potassium 382.2 388.1 410.5 Calcium 59.6 60,2 70.7 Magnesium 101.6 102,4 106.7 Phosphorus 406.5 399.7 419.1 Iron 5.2 5.8 5.9

As can be seen from table 1, the content of essential amino acids in products with the addition of chickpea flour increased by 12%. The mineral content compared with the prototype increased by 9%.

The introduction of chickpea flour into pasta recipes is explained by the need to enrich with balanced essential amino acids and minerals, which are more in chickpea flour than in pea and bean flour. The use of protein-containing additives in the form of chickpea flour in an amount of less than 10% leads to a deterioration in organoleptic quality indicators and a decrease in biological value. The use of this additive in an amount of more than 10% affects the structural and mechanical quality indicators.

The introduction of different types of wheat flour into the pasta dough recipe in a combination of its different types - durum wheat flour and soft varieties, while soft flour baking flour in the highest quantitative ratio (85%) is explained by the fact that this type of flour is the most common and available in food industry. In the formulation of the invention, the flour quality improver is a natural additive in the form of durum wheat flour. When using durum flour of less than 5%, the structural and mechanical properties of pasta deteriorate, and using more than 5% is impractical because the addition of this flour in an amount of 5% is sufficient to achieve optimal structural and mechanical properties.

Table 2 shows the quality indicators of the cooking properties of pasta, the composition of which is prepared according to the prototype and the invention.

table 2 Sample Name Cooking properties Cooking time, min The coefficient of increase in mass, K _m The coefficient of increase in volume, K ₀ Loss of solids,% The composition of the prototype (with lentil flour) 7 2.44 3.8 2,50 The composition of the prototype (with pea flour) 8 2.46 3.6 2.58 Suggested composition 8 2.68 3.9 2,36

As can be seen from table 2, pasta prepared according to the invention have good cooking properties: the main indicator of cooking properties is the loss of dry matter in the cooking medium - 7.8% lower compared with the composition made according to the prototype.

Example. To obtain a dough for the production of pasta, soft wheat flour in an amount of 8.5 kg, durum wheat flour in an amount of 0.5 kg and chickpea flour in an amount of 1 kg are pre-mixed and the mixture is sieved. Follow the steps according to the above method of preparing the dough.

The resulting pasta with a protein-containing additive in the form of chickpea flour has a high content of protein, essential amino acids and minerals. Cooked pasta with a protein-containing additive in the form of chickpeas have the correct shape, elastic consistency and an attractive yellow tint.

Thus, the proposed composition for the production of pasta allows you to get products of high biological value with improved organoleptic and structural-mechanical quality indicators.

Claims (1)

Composition for the production of pasta, containing durum wheat flour, soft wheat baking flour and chickpea flour in the following ratio, wt.%:
durum wheat flour 5 soft wheat baking flour 85 chickpea flour 10