RU2520147C1 - Gluten-free waffles and their production method - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: for gluten-free waffle sheet production one uses the following initial components, wt %: rice flour - 12.0, buckwheat flour - 48.0, sugar - 18.4-19.0, fat component - 8.0-10.0, chicken egg - 3.3-3.7, invert syrup - 2.4-2.7, culinary salt - 0.3-0.5, drinking soda - 0.3-0.5, carbon-ammonium salt - 0.1-0.3, potato starch - 2.0-3.0, drinking water -up to 100, the ratio of rice flour to buckwheat flour being 1:4. The gluten-free waffle sheets production method is as follows: one sequentially mixes the components (at first rice flour and buckwheat flour are loaded in an amount of 60-70% of the total flour weight), kneads the mass till homogeneous liquid dough formation; then one adds the remaining flour and continues kneading; then the produced mixture is baked; for preparation one alternatively adds egg yolks, at the end of kneading - egg albumens. The gluten-free waffle product is as follows: the product is designed in the form of a body consisting of waffle sheets manufactured by the said method and contains at least one filling layer placed between waffle sheets. The filling consists of the following initial components, wt %: fat component - 44.20, sugar - 5.4, milk - 50.4.EFFECT: gluten-free confectionary flour product range extension; the possibility of the products usage in alimentation of patients suffering from coeliac disease due to increased nutritive value and gluten absence.4 cl, 3 tbl, 1 ex

Description

The invention relates to the food industry, namely the production of flour confectionery, in particular gluten-free wafers.

Currently, the urgent problem of the production of food products, in particular confectionery products that do not contain wheat gluten. One of the ways to solve it is to use minor types of flour in the formulation as the main raw material.

A known method of preparing a gluten-free flour confectionery based on starch-containing dough [1]. The method is based on the simultaneous mixing of gluten-free flour, starch, granulated sugar, fat component, flavoring and functional additives, followed by churning the resulting mixture for 5-10 minutes, introducing potato starch and kneading dough for 3-5 minutes. Corn or rice was used as gluten-free flour, and potato starch and other components were taken in the ratio, wt.%: Corn or rice flour - 15.4-30.7; potato starch - 12.1-26.1; granulated sugar - 12.1-24.5; fat component - 5.3-16.3; flavoring and functional additives - the rest.

This technology ensures the expansion of the range of gluten-free flour confectionery products, in particular, through the production of butter biscuits and custard cakes based on new recipes for starch-containing gluten-free dough.

The disadvantage of the described method, despite the use of ingredients acceptable for the gluten-free diet, is the unacceptability of the prescription composition and technological conditions for the production of wafers, since they do not provide the formation of a waffle dough.

The formulation and technology for the production of gluten-free cake from a mixture of corn and rice flour have been developed and applied [3].

The method involves knocking down margarine and granulated sugar until a homogeneous mass is formed within 10-15 minutes. Then, in turn, add eggs, salt and bring down for 20 minutes. Sifted corn and rice flour, starch and baking powder are gradually added to the finished mass at the same time. Then candied fruit and chopped lemon are introduced. Molding is carried out in a non-stick coated mold. Cupcakes are baked at 200 ° C for 20-25 minutes and naturally cooled to room temperature. Components are taken in a certain ratio. Moreover, for the preparation of candied fruit, they take a pumpkin that has been previously peeled and cut into small pieces, pour it with granulated sugar and stand until juice appears. Then the pumpkin is heated to 90 ° C, cooled, drained juice. The cooled pumpkin is poured with pre-prepared sugar syrup and boiled for 25 minutes. After that, the pumpkin is taken out of the syrup, dried and crushed in icing sugar. The invention allows to obtain a product with a balanced amino acid composition that does not contain gluten and is enriched with dietary fiber.

The disadvantage of this method, despite the absence of gluten, is the impossibility of making waffles, because it does not provide the formation of waffle dough and consumer properties characteristic of this product.

Currently, in the patent and scientific literature there is no way to produce gluten-free wafers based on gluten-free types of flour.

The closest technical solution, selected as a prototype, is a method for the production of dietary wafers [2]. To prepare the dough, according to the recipe, the following are successively poured into the dough mixing machine: 0.45% (1.31 g) of baking soda; 0.45% (1.31 g) of edible salt; water 5-10% of the total amount going to the dough; 9.01% (26.23 g) of yolks.

It is recommended to use water with a temperature of 8-10 ° C. After that, load half the amount of flour and mix for about 3 minutes, then the rest of the flour and knead until the dough is ready for 10-15 minutes, starting from the moment all the flour is loaded.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The filling is prepared in a batch machine. Weighed raw materials according to the recipe are loaded into a kneading machine in the following sequence. First, crumbs are preliminarily obtained by grinding waste on tops, runners and a three-roll mill. Then a flavoring agent is loaded, consisting of a sweet agent - stevioside and spicy culture - cinnamon in a ratio of 1: 2, respectively, cinnamon is pre-crushed to a powder state with a particle size of 10 μm or to a state of a crumb with a particle size of 200 μm and mixed with previously converted to liquid the state of the fat component of the filling with a temperature of 38 ° C, until a homogeneous mass is obtained, and a filler comprising a mixture of skim milk enriched with dry soya serum and Jerusalem artichoke powder in accordance a solution of 196: 3: 1, and the Biopecta pectin-cellulose complex, previously crushed and sieved through a sieve with d = 0.2 mm cells, in a ratio of 3: 1, stirring each time until a mass viscosity of 250 Pa · s is reached, then the resulting recipe mixture is ground in a five-roll mill. The speed of rotation of the rolls of the five-roll mill is chosen so that the mass between the rolls passes in an amount of 350 kg / h

Baked wafer sheets arrive on a spreading machine.

The layers interlayed with the filling stand in the refrigerator compartment for one layer for 4 to 15 minutes at an air temperature of 4 to 12 ° C, respectively, and air velocity of 1 to 6 m / s, respectively.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

The method includes the manufacture of dietary wafers from a composition containing a test-forming base, which is used wheat flour and fillings. When preparing the filling, wafer chips were additionally used. A mixture of stevioside and pre-prepared cinnamon in a ratio of 1: 2 was used as a flavoring additive. As a filler, a mixture was used consisting of skim milk enriched with dry soya serum and Jerusalem artichoke powder, and Biopekt pectin-cellulose complex.

The components in the manufacture of dietary wafers are taken in the following ratio, wt.%:

Fat component 36.04-44.03 Waffle crumbs 10.30-12.59 Flavoring Additive 0.74-0.90 Filler 42.93-52.47

The disadvantage is that the known technology does not take into account the water-binding ability of the introduced components, and, as a result, worsens the structural properties of the wafer dough. In addition, the introduction of wheat flour into it does not allow creating a gluten-free product with a high content of vitamins B1 and B2 and minerals.

The present invention is aimed at changing the sequence of making prescription components, taking into account their water-binding ability, in particular, rice and buckwheat flour, the use of which allows to obtain a product that does not contain gluten, of high nutritional value, with an original taste, intended for people suffering from celiac disease.

Achieving the goal is ensured by the use of rice and buckwheat flour (1: 4) in a certain sequence and ratio (1: 4), while stirring or churning them for 5-10 minutes with sugar, starch, fat component, egg, subsequent introduction of potato starch and kneading test for 3-5 minutes. The components are taken in the following ratio, wt.%: Rice flour - 14.0-15.0; buckwheat flour - 42.0-45.0; sugar - 18.4-19.0; fat component - 11.4-12.0; chicken egg - 3.3-3.7; invert syrup - 2.4-2.7; table salt - 0.3-0.5; drinking soda - 0.3-0.5; carbon ammonium salt - 0.1-0.3; water - up to 100.

The technical result in the present invention is achieved by introducing a certain quantitative ratio and a certain sequence into the formulation, due to the different water-binding capacity of rice and buckwheat flour, potato starch. Thus, rice and buckwheat flour, in comparison with wheat flour, are characterized by a greater water-binding ability, which contributes to the production of dough with certain structural and mechanical parameters characteristic of wafers. It is this composition in qualitative and quantitative presentation that provides the test with the necessary properties, and the finished product with high taste.

The implementation of the proposed method for the preparation of gluten-free wafers based on gluten-free types of flour is illustrated by the following example.

Example. The dough should have a liquid consistency, spread evenly and quickly on the surface of wafer molds intended for baking. Rice and buckwheat flour in the amount of 60-70% of the total volume, butter, egg yolks, starch, granulated sugar are alternately loaded into the container for making the dough, beat down with the subsequent introduction of egg whites, drinking water and further churning until a homogeneous batter is formed . Then add the remaining flour and continue churning. The addition of egg whites at the end of churning, due to their foaming ability, allows the dough to be splendid, and the finished product has a good porous structure.

The use of rice and buckwheat flour in a ratio of 1: 4 is optimal, since the use of other proportions of these components leads to a deterioration in organoleptic characteristics and a decrease in wetability.

The composition for the production of gluten-free wafers includes buckwheat and rice flour, sugar, fat component, chicken egg, baking soda, potato starch in the following ratio of components, wt.%: Rice flour - 12.0; buckwheat flour - 48.0; sugar - 18.4-19.0; fat component - 8.0-10.0; chicken egg - 3.3-3.7; invert syrup - 2.4-2.7; table salt - 0.3-0.5; drinking soda - 0.3-0.5; carbon ammonium salt - 0.1-0.3; potato starch - 2.0-3.0, drinking water - up to 100.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through the filling tube to the surface of the mold using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked.

The preparation of the filling and the direct production of gluten-free wafers is carried out according to generally accepted technology.

The ratio of the components of the filling is the following, wt.%:

Fat component 44,20 Sugar 5,4 Milk 50,4

Prepared raw materials according to the recipe are loaded into a kneading machine.

First, a sweet agent — sugar — is charged and mixed with the fat component of the filling pre-converted to a liquid state at a temperature of 38 ° C. until a homogeneous mass is obtained. Then milk is introduced and mixed until a viscosity of 250 Pa · s is reached. Baked wafer sheets arrive on a spreading machine.

Layered layers of filling stand in the refrigerator for one layer for 10 minutes at an air temperature of 8-10 ° C.

The layers are cooled until a strong layer is obtained, when the filling is not squeezed out when pressed. Finished layers are cut on cutting machines using strings. Cut wafers are wrapped in bundles immediately after cutting.

Table 1 presents a comparative organoleptic assessment of dietary and gluten-free wafers.

Table 1 Comparative organoleptic assessment of gluten-free diet wafers Name of indicator Characteristic Wafers for diet purposes (prototype) Gluten Free Waffles Taste Slightly sweet, crispy, without extraneous taste characteristic of this type of product Peculiar to this name, with a slightly noticeable taste of buckwheat. Smell Characteristic of this type of product, creamy, odorless Inherent to this type of product, with a slightly noticeable buckwheat smell. Appearance, surface The surface is flat, uniform, with a clear pattern of cells, the edges - with an even edge without smudges. Wafers are the same size and shape. The filling does not protrude over the edges. The wafer sheet is in close contact with the filling, there are no shifts of the wafer layers. The surface is flat, uniform, with a clear pattern of cells, the edges - with an even edge without smudges. Wafers are the same size and shape. The filling does not protrude over the edges. The wafer sheet is in close contact with the filling, there are no shifts of the wafer layers. Color Yellow, uniform without spots and burns Uniform, light yellow, without spots and burns. Kinked structure Wafer sheets evenly baked, with developed porosity, having crispy properties. Wafer sheets with uniform porosity, baked, have crispy properties

Organoleptic characteristics of the studied samples are not inferior to the prototype and positively differ in spicy, slightly noticeable smell and taste of buckwheat.

table 2 Physico-chemical quality indicators of gluten-free wafers Name of indicator Characteristic Wafers for diet purposes (prototype) Gluten Free Waffles Mass fraction of total sugar for sucrose in terms of dry matter,% 25.4-30.4 20.3-22.1 Mass fraction of fat in terms of dry matter,% 6.9-10.9 9.8-10.2 Humidity% 4.0-8.4 4.2-6.5 Alkalinity, in degrees, no more 1,0 0.6 Mass fraction of ash insoluble in hydrochloric acid with a mass fraction of 10%,%, not more than 0.1 0,03 Wet% Not standardized 162-168

Wet products have the highest rates. Humidity and alkalinity comply with the requirements of GOST 14031-68.

Table 3 Nutrition value of dietary wafers and gluten-free wafers based on gluten-free types of flour, g / 100 g Name Dietary wafers based on wheat flour Gluten Free Waffles Squirrels 4.80 5.95 Fats 23.12 25.79 Carbohydrates 47.46 50.22 Alimentary fiber 0.80 1,0 Saturated Fatty Acids 11.43 11.68 Polyunsaturated Fatty Acids 0.53 0.56 Vitamins, minerals, mg: IN 1 0.04 0.05 IN 2 0.14 0.15 PP 0.47 0.63 Iron mg 1.10 1.28 calcium 20.6 64.08 magnesium 8.0 13.63 potassium 52.0 64.08 sodium 37.47 42.53 phosphorus 80,42 108,4

The use of buckwheat and rice flour compared to wheat in the production of wafers leads to an increase in protein content by 20%, vitamins B1 - by 20%, B2 - by 6.7, iron by 14.1, calcium - 68, magnesium - 41.4 , potassium - 19.0, sodium - 18 and phosphorus 26%, which allows to obtain a product with high nutritional value in comparison with the prototype and improved organoleptic characteristics and physico-chemical parameters.

Literature

1. Patent No. 2295244 "Method for the preparation of gluten-free flour confectionery based on starch-containing dough", A21D 13/08, publ. 03/20/2007.

2. RF patent No. 2370039 "Method for the production of dietary wafers", A21D 13/08, publ. 10/20/2009.

3. RF patent No. 2458508 "Method for the production of gluten-free cake" Lemon with candied fruit ", A21D 13/00, publ. 08/20/2012.

Claims (4)

1. Gluten-free wafer sheet, for the manufacture of which rice and buckwheat flour, sugar, a fat component, a chicken egg, invert syrup, table salt, drinking soda, carbon ammonium salt, potato starch and drinking water are used in the following ratio of starting components, wt.%: rice flour 12.0, buckwheat flour 48.0, sugar 18.4-19.0, fat component 8.0-10.0, chicken egg 3.3-3.7, invert syrup 2.4-2.7 , table salt 0.3-0.5, drinking soda 0.3-0.5, carbon ammonium salt 0.1-0.3, potato starch 2.0-3.0, drinking water up to 100, and the ratio of rice New and buckwheat flour by weight is 1: 4. 2. The method for the production of gluten-free wafer sheets according to claim 1, characterized in that the components are sequentially mixed, first, rice and buckwheat flour are loaded in an amount of 60-70% of the total flour volume, whipped until a uniform batter is formed, then the remaining flour is added and continue churning, after which the resulting mixture is baked, while egg yolks are added alternately for cooking, and at the end of churning, egg whites. 3. Gluten-free wafer product, characterized in that the product is made in the form of a housing consisting of wafer sheets obtained by the method according to claim 2, and containing at least one layer of filling located between the wafer sheets. 4. Gluten-free wafer product according to claim 3, in which the filling consists of a fat component, sugar and milk in the following ratio of starting components, wt.%:
fat component 44,20 sugar 5,4 milk 50,4