RU2489901C2 - Dough composition for pasta production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dough composition for pasta production includes wheat flour, drinking water and food fibres, in particular, high amylose pea starch in an amount of 5-20% of the four weight.

EFFECT: invention allows to increase physical and chemical indices and biological value of pasta, reduce the prime cost of the product and expand the pasta products range.

4 tbl, 2 ex

Description

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

The known composition of the test for the production of pasta, consisting of wheat flour and drinking water (see GOST R 51865-2002).

The disadvantage of this composition is a small amount or absence in the final product of biologically active substances, namely dietary fiber.

The technical result of the invention is to obtain pasta of high biological value at their low cost, as well as expanding the range of pasta.

The specified technical result is achieved by the fact that in the composition of the test for the production of pasta, according to the invention, high amylose pea starch containing more than 60% amylose, in an amount of 5-20% by weight of flour, is additionally added as a source of dietary fiber.

Pea starch with a high content of amylose, subjected to moisture thermomechanical treatment in a given mode, has resistant properties and performs the function of dietary fiber that improves the intestine. Also, such starch, unlike dietary fiber, promotes the formation of more butyrates and reduces the level of glucose in the blood. The resulting product, given the properties of starch, acquires functional properties and has a prebiotic effect. As a component of food systems, starch retains the ability to thicken, structure food compositions, which significantly increases its nutritional value.

Pea starch quality indicators are presented in Tables 1 and 2.

Table 1 Indicators Value Appearance Homogeneous powder Color White with a yellowish tint Smell Peculiar to starch, odorless

table 2 Indicators Value Moisture contents, % 9.70 The total ash content,% dry. in 0.50 Acidity, volume of NaOH to neutralize 100 g dry. in-starch, cm ³ 23,20 The protein content,% dry. in 1.00 The content of sulfur dioxide,% 0.0019 The number of specks per 1 dm ^{3 of} starch, pcs. 104 The content of ash (sand), insoluble in 10% hydrochloric acid,% 0,033 The presence of metallomagnetic impurities -

During experimental studies, it was found that the optimal dose of pea starch is 5-20% by weight of flour. With the introduction of less than 5%, the technical result indicated in the invention is not achieved. The introduction of additives in quantities of over 20% helps to increase the biological value of finished products, but at the same time the protein content decreases and the physicochemical parameters of pasta deteriorate.

Thus, the use of pea starch in the dough for the production of pasta provides an increase in the content of dietary fiber in the finished product, improves their quality, and also reduces the cost of the final product.

The method is as follows. A mixture of flour and pea starch is prepared. Then the dough is kneaded using the calculated amount of water (taking into account the moisture content of flour and starch). Products are formed from the finished dough, which are cut to the desired length, dried and cooled.

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

Example 1

To obtain a dough for the production of pasta per 10 kg of wheat flour, the amount of pea starch is 0.5 kg. Flour and starch are mixed and the resulting mixture is sieved. The type of batch is selected depending on the working conditions of the enterprise, the range of products manufactured, the quality of the main raw materials, type of equipment, etc. The amount of water for kneading dough is determined by calculation, taking into account the moisture content of flour and pea starch. Kneading the dough is carried out in continuous dough mixers.

After kneading, the dough is formed by forcing through a matrix in order to obtain products of a certain shape. To facilitate cutting and prevent sticking, raw products are blown with air. Molded and dried pasta is cut to the desired length with cutting mechanisms. Then laid out on a drying surface and dried in ovens. Drying is carried out to a moisture content of not more than 13%. After drying, the product is cooled.

Finished pasta are characterized by the following quality indicators.

Pasta has a light yellow color, a glassy fracture, a pleasant taste and a characteristic smell, without extraneous. During cooking, the products retain their shape and do not stick together until ready.

Physico-chemical indicators: humidity - 11.87%, acidity - 2.6 degrees, ash, insoluble in 10% HCl - 0.06%, the shape preservation of welded products - 96.0%, dry matter transferred to cooking water - 8.40%; there is no metallomagnetic impurity and pest infestation.

Example 2

To obtain dough for the production of pasta for 8 kg of wheat flour, the amount of pea starch is 1.2 kg. Technological operations and parameters are similar to example 1.

Finished pasta are characterized by the following quality indicators.

Pasta has a light yellow color, a glassy fracture, a pleasant taste and a characteristic smell, without extraneous. During cooking, the products retain their shape and do not stick together until ready.

Physico-chemical parameters: humidity - 11.20%, acidity - 3.4 degrees, ash, insoluble in 10% HCl - 0.053%, the shape preservation of welded products - 95.7%, dry matter transferred to cooking water - 8.60%, metallomagnetic impurity and pest infestation are absent.

The invention allows to obtain pasta of high biological value at their low cost, and also extends the range of pasta through the use of pea starch. The pasta has a strong texture, light yellow color, a pleasant taste and an inherent smell; they retain their shape during the cooking process. Product characteristics are presented in tables 3 and 4.

Table 3 Indicators Value Color Light yellow with no trace of impurity Surface Smooth, with a slight roughness Kink Glassy The form Corresponding to the type of product Taste Pleasant, without extraneous taste Smell Intrinsic, odorless Condition of products after cooking Products do not stick together during cooking until cooked

Table 4 Indicators The amount of pea starch added to pasta,% 5 10 fifteen twenty 25 Humidity% 11.87 11.54 11.20 11.00 10.80 Acidity, degrees 2.6 3,1 3.4 3,7 4.2 Ash, insoluble in 10% HCl,% 0,060 0,055 0,053 0.051 0,049 Preservation of the shape of welded products,% 96.0 95.8 95.7 95.5 95.2 Dry matter transferred to cooking water,%, 8.40 8.50 8.60 8.70 8.80 Metallomagnetic impurity, mg per 1 kg of product, - - - - - Pest infestation - - - - -

Claims (1)

The composition of the dough for the production of pasta, including wheat flour and drinking water, characterized in that it additionally contains dietary fiber, namely high amylose pea starch in an amount of 5-20% by weight of flour.