RU2537540C2 - Increased biological value flour goods production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to flour goods production. The method envisages dough preparation with usage of wheat flour and flour of germ and seed lobe soya bean fractions manufactured during production of thermally treated soya bean grit or full fat soya bean flour, taken at a ratio of 1:1. Dough is moulded; corresponding flour goods are baked from the dough.

EFFECT: method allows to manufacture increased biological value products with high organoleptic indices.

1 tbl, 1 dwg, 1 ex

Description

The invention relates to the food industry and, in particular, to methods for the preparation of flour products.

A known method of preparing a flour product, including the preparation of dough based on wheat and soy flour, its molding and baking (www / almatrade.ru. Analog).

The disadvantage of this method is the low biological value due to the lack of vitamin E in the prepared product, this ingredient is not in the test due to its absence in wheat and soy flour due to the removal of oil along with vitamin E from soybean seeds during extraction.

There is also known a method for producing flour products, including the preparation of dough based on wheat flour and soy components in the form of soy isolates or concentrates. (Sergienko I.V. Development of technologies for functional bakery products with the use of soy products / abstract of the dissertation of the candidate of technical sciences. Voronezh, 2009. - 22 p. Prototype).

The disadvantage of this method is the relatively low biological value of the prepared products, due to the lack of vitamin E in them, as well as the relatively low organoleptic characteristics due to the presence of soy flavor and odor in them.

The objective of the present invention is to obtain a product of high biological value with relatively high organoleptic characteristics.

The technical result consists in the fact that this method allows to obtain a product containing a biologically active ingredient in the form of a combination of tocopherols (vitamin E), as well as an improved complex of essential amino acids and higher organoleptic characteristics due to the nutty taste and smell.

This is achieved by the fact that as a soy component, a composition is used from the germ and cotyledon fractions obtained in the production of non-fat soy flour or heat treated soybean grains and taken in a weight ratio of 1: 1.

The method is as follows.

The embryo and cotyledon fractions obtained from the production of non-fat-free soy flour or heat-treated soybean grits are taken in a weight ratio of 1: 1 and flour is prepared by grinding particles of the resulting composition. The resulting flour composition is mixed with wheat flour and other prescription components. On the basis of the obtained dry mixture, a dough of a certain consistency is prepared and the product is baked.

Example

On the basis of preliminarily obtained in the production of non-fat-free soybean flour or heat-treated soybean grains of the germ and cotyledon fractions, with their weight ratio of 1: 1, flour is prepared. The resulting flour composition is mixed with wheat flour in a ratio of 25% soy flour and 75% wheat. Other prescription components are added to this according to the technological scheme (Fig. 1). Then, on the basis of a dry mixture, a dough for flour products is prepared - “Pancakes”. They are baked from the dough in a pre-heated pan in the presence of oil.

The composition of the obtained flour products is presented in the table. An analysis of the data in the table shows that pancakes with soy flour have an increased biological value due to the presence of vitamin E in them in an amount of 17.6% of the daily physiological requirement (TFP). At the same time, the proteins of the flour composition have a higher lysine content, since its content in soy flour is higher than in wheat.

Table Comparative chemical composition of flour products Product Content, g / 100 g Energetic
kaya value, kcal / 100 g squirrels fats carbohydrates ash vitamin E, mg / 100 g % of TFP * Flour products "Fritters" 10.15 1.21 72.3 1,2 - - 341.0 Flour products “Pancakes with soy flour” (25%) 17.5 7.5 71.2 2,8 5.3 17.6 422.3 * TFP - daily physiological need

The weight ratio of the germ and cotyledon fractions is taken as 1: 1 due to the fact that a deviation to a smaller or a larger side gives a decrease in organoleptic characteristics for this type of flour products (the taste and smell of the finished products change). This method can be carried out on standard equipment.

Claims (1)

A method of obtaining flour products of high biological value, including the preparation of dough based on flour from soy and grain components, as well as other recipe components, its molding and heat treatment, characterized in that the composition from the germ and cotyledon fractions obtained in the production is used as a soy component non-fat soy flour or heat-treated soybean grains and taken in a weight ratio of 1: 1.

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