RU2557419C1 - Panned bread for functional alimentation (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water. Additionally, one introduces into the bread composition food fibres represented by wheat bran and bean components; one uses the following components per 100 g of bread bakery flour, g: food fibres 9-11; yeast - 1-3; salt - 1-2; drinking water - as per calculation. The bean components may be represented by blanched bean extrudate or bean extract - phaseolamin. Additionally, panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water with sugar addition; the food fibres are represented by wheat bran and bean flour; the components are taken at the following ratio, per 100 g of bread bakery flour, g: wheat bran - 2.5-3.5; bean flour - 6.5-7.5; yeast - 1-3; salt - 1-2; salt - 0.5-1; drinking water - as per calculation.

EFFECT: panned bread with increased nutritive value and functional purpose for alimentation of consumers with mostly increased sugar level in blood or excessive weight.

10 cl, 5 ex

Description

The invention relates to the food industry, namely to baking. It can be used to correct the properties of bread of a functional preventive orientation and increase its nutritional value.

“Biologically active substances contained in plants and possessing antioxidant, antitumor, lowering blood pressure and other beneficial properties” (Gavrilov A.V., Safronova G.I. “Bread - a functional food product”, can be successfully used as ingredients of functional nutrition) Collection of materials of the jubilee X scientific and practical conference., - M., 2012).

The state standard adopted in Russia (GOST R 52349-2005 “Functional food products”) forms the concept of a functional product as “a food product intended for systematic use in the composition of diets by all age groups of a healthy population, which reduces the risk of developing nutrition-related diseases, preserving and improving health due to the presence of functional food ingredients in its composition. "

Functional food products are relevant. Demand for such food products is constantly growing. In this regard, there is a need to expand the bread assortment by introducing into its composition ingredients with a high content of vitamins, minerals, fiber, and other dietary fiber.

Known traditional bread recipes, including flour, water, salt, as well as yeast, for example, RF patent No. 2322064, often with the addition of sunflower oil and sugar, for example, RF patents for inventions No. 2243660 and No. 2398379.

Bread baked according to a traditional recipe with a minimum number of components cannot be fully filled with all necessary food components, including amino acids, vitamins and microelements necessary for a person to live.

White bread contains a significant amount of vegetable protein for humans with essential amino acids limited to lysine and threonine only, as well as minerals and vitamins. Gluten contained in wheat is a unique protein substance, on the one hand, necessary for maintaining human health for many years, on the other hand, which allows you to get bread - a baked, pre-fermented food product that is different in volume and porosity, in taste, aroma, and external It is invariably pleasant to the consumer, and traditionally the main food product in the human diet.

However, in the process of grain grinding, most of the substances that are indispensable for humans located in the peripheral layers of grain either remain in bran (with single-grade grinding of grain into premium wheat flour), or go into low-grade flour (first and second). Compared to other varieties, baking flour of the highest grade contains the smallest amount of B vitamins inherent in it, macro- and microelements, and dietary fiber.

With the development of baking skills and the baking industry, these or those components began to be added to the bread recipe, contributing to the enrichment of its composition with useful components. So, vitamins and minerals began to be added earlier than others. In areas with iodine deficiency, iodine-containing components are introduced, for example, algae and other seafood; in areas depleted in selenium, selenium-containing components are introduced. In the northern territories of different countries where fruits and vegetables do not grow, experts are trying to enrich the bread with the introduction of badly needed missing elements, not limited to vitamin-containing carriers.

Among the components introduced into the composition of bread, dietary fiber (PV) is of particular interest and prospects. PV are food components that are not digested by the digestive enzymes of the human body, but are processed by the beneficial intestinal microflora. Most PVs do not split in the upper digestive tract of people and enter the large intestine almost unchanged, improving its motor function.

Introduction to the diet of the optimal amount of PV is a way out for people who are characterized by excessive appetite. Due to the good absorption of PV create the illusion of satiety. PV also normalize the metabolism, and therefore the concentration of cholesterol in the blood serum decreases, thereby preventing the development of coronary heart disease, early aging and atherosclerosis. At the same time, stone formation in the gallbladder is inhibited. PV reduces the time spent in the intestine, thus less toxins are absorbed through the nappy walls of the intestine, since prolonged digestion occurs along with the processes of decay and fermentation. PV reduce the risk of colon cancer, as they contribute to the digestion process, positively affect intestinal motility.

Currently, the physiological need for PV (according to the Methodological Recommendations MP 2.3.1.2432-08) is about 10 g / day for children over 3 years old, and about 20 g / day for an adult. In other sources, the recommended figures for PV intake for an adult are slightly higher - about 30 g / day (Tutelyan V.A. Chemical composition and calorie content of Russian food products: Reference book. - M .: DeLiplus. 2012. - 284 S.).

Considering the other facts cited in the literature of the positive effect of PV on the body, there are points of view on the need for the introduction and more PV for people with a healthy gastrointestinal tract.

Given the fact that bread is a product of everyday use, its use even as a means of transport for delivering PV to the body is quite justified.

A number of patents are known in which the production of bread includes the introduction of such PV as

pumpkin seeds [RF patents No. 2486753; No. 2494623],

sugar beet [RF patents No. 2142708; No. 2184454],

or such an unexpected component, such as lichen powder [RF patents: No. 2362304; No. 2466542].

However, bread with inclusions of the above PV is characterized by a controversial improvement in its taste and other consumer properties, as a rule, with an increase in value.

A certain assortment of bakery products has been developed with inclusions of chopped and brought up vegetables, fruits, as well as bread covered with sesame seeds, dill seeds, caraway seeds, sunflower seeds, etc. Bread with such ingredients is becoming a daily food product and it can be increasingly seen on the shelves of bakery shops and shopping centers.

The baking industry has sufficient experience in the use of PV contained in wheat, rye, oat and other cereal crops, for example in buckwheat [RF patent No. 2460302], in particular in cereal bran, for example wheat [RF patents: No. 2064265, No. 2077205, No. 2183406 , No. 2276496, No. 2262853, No. 2295860, No. 2398379].

The authors of the claimed invention a significant period of time involved in the introduction of bran and other additives in a variety of flour mixtures - RF patents No. 2324356, No. 2371005, No. 2500108, No. 2500109, No. 2500110.

Patents are known in which the compositions of bread with PV are presented to reduce overweight people. Beans are a special group among them as sources of PV:

soybean, chickpeas [RF patents No. 2267928, No. 2340185, No. 2345531],

lentils [RF patents No. 2182771, No. 2249959],

peas [RF patents No. 2295860, No. 2332010, No. 2380907, No. 2390132, No. 2416916].

Legumes are a valuable food product due to their high protein content, which is biologically valuable in the composition of the essential amino acids that the body needs vitamins: A, B1, B2, B6, C, PP, as well as minerals. In addition to the above, legumes are rich in PV. It is the content of a significant amount of PV that can increase saturation, i.e. reduce appetite, and contribute to the normal functioning of the digestive system.

However, despite the benefits of the presence of legumes in bread, in the technology of their introduction into bread, there are still taste and other defects. In addition, all legumes to a greater or lesser extent cause bloating and discomfort in the stomach, which is due to the presence of raffinose trisaccharide in their sugars, which requires the raffinase enzyme, which is often absent in the human gastrointestinal tract, to break down. In addition, legumes that have not undergone prolonged heat treatment have a specific moist taste, which also reduces their consumer properties.

Genetically modified soybeans, which are much more numerous on the international market than unmodified ones, are noteworthy, and soybean is not always adequately represented and indicated in the labeling.

The use of dishes from nougat is contraindicated in case of bladder ulcers and in case of individual intolerance. For a number of regions and countries, this is a little-known and so far little-spread culture.

Among the general recommendations on the use of lentils, it should be noted that there are medical recommendations on limiting it in the diet, and it is doctors who believe that it is not worth consuming it more than two times a week.

Pea is a fairly heavy product from the legume group. Therefore, it is not recommended for not quite healthy people, in particular, with diseases of the gastrointestinal tract. Its presence in bread was characteristic in the famine - catastrophically lean years or in war.

As the closest analogue, any bread composition from wheat flour with wheat bran, for example, certificate of authorship No. 931138, or a prepared composition (see. Reference for baking production / Reuter IM - M .: "Food industry", can be arbitrarily selected), 1977, S. 293-297).

In accordance with copyright certificate No. 931138, the composition of bread is used, in which wheat bran makes up 10-15% of the weight of flour. Flour is made up with a predominance of wheat flour. The bread composition in one example contains 50% 2nd grade wheat flour, 40% peeled rye flour and 10% wheat bran. The bread composition in another example contains 50% wheat flour of the 2nd grade, 35% rye flour, 15% wheat bran. In any case, wheat bran cannot be more than 15%.

The disadvantages of the invention, the authors preceding this claimed decision attributed the limited use of these compounds for the mass production of bread due to the fact that the bran used is coarse and is not absorbed by any body.

The task of the invention is to develop a bread composition of increased nutritional value for the functional nutrition of consumers mainly with excess weight and / or high blood sugar.

The essence of the claimed invention according to option 1 is characterized in that in the baked bread for functional nutrition, baked from dough using baking flour, baker's yeast, table salt and drinking water, for 100 g of baking flour the remaining components are, g:

In addition, the declared bread form, characterized in that the composition of PV together with bran wheat beans introduced per 100 g of baking flour:

in the form of a bean extract - an α-amylase inhibitor - phaseolamine (in a separate dependent paragraph of the formula - see below) in an amount of 0.05-0.25 g,

or in the form of an extrudate of beans, blanched and brought to readiness (this modification of the composition is also expressed in a separate dependent paragraph of the formula), in the amount of 4-6,

or in the form of bean flour - 6.5-7.5.

The bread is also declared, characterized in that per 100 g of baking flour PV are presented in the following composition, g:

wheat bran 8.91-10.55 bean extract - α-amylase inhibitor - phaseolamine 0.05-0.25 Fibregam 0.04-0.2

In addition, the declared bread form, characterized in that 100 g of baking flour PV are presented in the following composition, g:

wheat bran 4.75-4.95 bean extrudate 4-6 bean extract - α-amylase inhibitor - phaseolamine 0.05-0.25

The bread is also declared, characterized in that per 100 g of baking flour PV are presented in the following composition, g:

wheat bran 2.45-3.25 bean flour 6.5-7.5 α-amylase inhibitor phaseolamine 0.05-0.25

In addition, the declared bread form, characterized in that in any combination of composition per 100 g of flour flour introduced sugar in the amount of 0.5-1 g.

The bread is also declared, characterized in that 100 g of baking flour are included in the composition, g:

premium wheat flour 86-88 oatmeal 6-7 bean flour 6-7,

at the same time, the maximum value of this amount of bean flour in bread does not exceed 7 g, taking into account the proportion of inclusions of beans in PV.

The essence of the claimed invention according to option 2 is characterized in that the baked bread for functional nutrition, baked from dough using baking flour, baker's yeast, table salt, sugar and drinking water, comprises PV in the form of wheat bran together with bean flour, while 100 g of baking flour, the remaining components are, g:

sugar 0.5-1 drinking water by calculation

The technical result of the inventive molded bread for functional nutrition is its increased nutritional value and environmental adaptability, since beans introduced into the composition of bread are a natural product that grows mainly in the warm and southern regions, well processed. Beans are ground to a high degree of readiness. Under the influence of a number of preparatory techniques, it additionally acquires valuable qualities, getting rid of undesirable properties that did not previously allow widespread industrial use in bread compositions.

The properties of beans depending on the type, degree of maturation, type of source material - seeds or pods (sashes) differ in the composition of the substances useful in them. Beans contain trace elements, amino acids and vitamins. Arginine, which is part of beans, has a sugar-lowering effect, so the introduction of beans into bread will be especially useful for diabetics. It stimulates the digestive processes in the body, has diuretic and laxative properties.

The protein content in 100 g of beans is 22 g (while in beans only 4 g), and in beans - 6 g. 100 g of beans and beans respectively contains 54 g (in the beans - 4 g) and 8 g of carbohydrates. Of the minerals in legumes, potassium and phosphorus predominate. So, in 100 g of beans 1100 mg of potassium. Of the vitamins, the vitamins of PP should be distinguished [J.I. Orlova, All About Vegetables - Food Industry, 1978].

Introduction to the formulation of bread bean carrier is one of the distinguishing features of the claimed invention according to the first and second options:

(in the form of an extrudate of beans, blanched and brought to readiness in the 1st embodiment;

in the form of a bean extract - an α-amylase inhibitor - phaseolamine in the 1st embodiment;

in the form of bean flour, both in the 1st and 2nd variants).

At the same time, when introducing into bread, a new property is the use of the bean carrier both individually and in combination and in the form of its introduction into bread, and the dose of these ingredients was experimentally derived by the authors and presented in this application. The recommended amount in one form or another of the introduced bean component is fundamental. The main condition is the introduction of beans in one form or another in this invention - its optimal ratio with the other components of the functional bread composition - the ability to effectively affect the human body in terms of reducing excess weight and / or sugar level, however, while maintaining the traditional taste of bread, so that he did not even remotely resemble a therapeutic or other, albeit a useful, tool. The success of the claimed invention is the selection of such a natural and environmentally friendly form of use of beans in bread as bean flour. In itself, such flour is already known for millennia. Since ancient times, it has been used as powder in cosmetics. Unlike countries and territories with a hot climate, where beans are successfully cultivated, because it needs about 100, preferably warm, sunny days to ripen, and where there are about two hundred of its varieties, it is still much less common in temperate and northern countries and until here, therefore, it has acquired a reputation for a healing product, especially as a healing component of a bread product. In addition, some similarities with other legumes (peas, chickpeas) also hindered its massive use in the nutrition of a number of population groups (young children, very elderly people, as well as people with diseases of the gastrointestinal tract). In recent decades, industrial technologies have been developed for processing beans and preparing them for the processes of bringing to a sufficient degree of readiness: pre-soaking in a solution of sodium bicarbonate (baking soda) for a couple of hours, a longer heat treatment to the degree of readiness, checked by light crushing with a finger, pressure treatment, the use of explosive food technology, etc. These technologies contribute to the neutralization of a number of previously undesirable properties and manifestations of beans, for example, such as gas formation. Grinding both beans and pods (the latter used, as is known, for treating people with sick kidneys, other urological diseases, and diabetes mellitus) allows better integration of beans into baking flour, usually wheat, and endowing bread new useful properties. A mixture of bean flour with a composite in the form of a group of oat and wheat flour is possible. The main thing in this technique is not to exceed the amount of bean flour in the bread recipe so that the taste of bread does not suffer. The ratio of 6-7% of bean flour of the total amount of flour used for baking bread, we consider the maximum and optimum acceptable. A smaller amount reduces the risk of changing the taste of the finished bread, however, enriching the recipe with a rich composition of beans in the form of bean flour will be weaker. And the effect on lowering blood sugar and reducing overweight will be correspondingly less.

The use of the bean component in a different form — as an extract of a bean — an α-amylase inhibitor — phaseolamine in bread does not, of course, require such a significant amount of it relative to baking flour, since the effect of an bean extract of an α-amylase inhibitor — phaseolamine is by definition much more effective than its natural form product. The property of the bean extract, an α-amylase inhibitor, phaseolamine, discovered in the early 70s, to actively influence the weight loss of consumers made it possible to experiment with combining it with food products and biologically active components, including the authors named in the claimed solution. However, the use of bean extract - an α-amylase inhibitor - phaseolamine in the formulation of flour foods was not found by us, including in patents, both in domestic and foreign ones. Forms of administration of the bean extract, an α-amylase inhibitor, phaseolamine, can be either in its pure form or mixed with gum arabic, in particular, the tested Fibregam brand. The ratio of bean extract - an α-amylase inhibitor - phaseolamine relative to Fibregam and other types of gum arabic should be in the direction of exceeding the first by 1 / 4-1 / 5 part. The addition of gum arabic increases the viscosity of the mass of the food product and thus normalizes the secretion of gastric juice and inhibits the secretion of digestive enzymes. This slows down digestion, helps reduce blood glucose and lipid concentrations.

Another type of introduction of beans into bread is the extrudate of beans blanched and brought to readiness. Such bread is reminiscent of other interesting varieties of bread that have appeared on sale in recent years, with inclusions, for example, prunes. Here, in bread, the amount of beans introduced is extruded, processed using high temperature (stewed, boiled, baked, etc., most importantly - brought to readiness, and then introduced into the dough and baked in bread), the beans are much smaller. Such bread makes it possible to diversify the assortment of permitted products for people with excessive or significantly higher than normal weight.

The authors of this application have special experience gained over a long period of studying substances and plant crops with a view to their energy value and taking advantage of the possibility of reducing their calorie content, as well as combining familiar foods with substances that can affect the reduction in calorie content of products and, therefore, overweight and blood sugar levels of consumers. In particular, the authors for a long time studied the bean plant extract - an α-amylase inhibitor - phaseolamine on its effect on food. This inhibitor is obtained from beans. The authors have data obtained from experts of the Research Institute of Nutrition of the Russian Academy of Medical Sciences and other researchers about the effectiveness of blocking calories using a product that uses bean extract - an α-amylase inhibitor - phaseolamine as the main active ingredient [Report of the Research Institute of Nutrition RAMS on Scientific -research work on the topic: "Evaluation of post-food glycemia in patients with type 2 diabetes mellitus when consuming the dietary supplement" Calorie Blocker Phase 2 / Phasa 2® "Moscow 2008].

The table shows that compared with peas (as dietary fiber) and lentils, it is beans under the action of the “Phase2 / Phasa 2® Calorie Blocker” that reduces its caloric content by more than 3 times (namely, 3.25 times), by while peas and lentils are less than 2 times, and therefore is the most promising bean crop, and not just bean, leaving behind all cereal crops for this indicator.

Such available data at the disposal of the authors of this application allowed us to come to an unexpected conclusion that reducing the calorie content of cooked dishes for people suffering from diseases associated with being overweight with an extract obtained from beans, is not indifferent to the origin of these products, namely, from which vegetable crops these food products received.

Example 1 (to option 1 for the main and first paragraph of the formula)

The inventive molded bread is prepared as follows. Prepare a mixture of components. Before kneading the dough or at the same time, preliminary preparation of the bean extrudate is carried out by blanching and processing the beans by heating (stewing, baking) until fully cooked. The dough is cooked in an uncooked manner. It is kneaded, as usual, from its constituent components - 100 g of baking flour, 2.5 g of baking yeast, 1.5 g of edible salt, 4.5 g of wheat bran are additionally introduced as PV together with 5 g of bean inclusions in the form of an extrudate beans and drinking water based on the test with a moisture content of 43-44%.

In accordance with this process, a control bread sample (without PV) and samples described below in the examples were baked. The difference in them is used in the recipe quantities of the same components.

The initial temperature of the test is 28-32 ° C. Duration of fermentation is 2.5 hours (with two wraps). The duration of the kneading test is about 10-15 minutes. Cutting the dough involves dividing the dough into pieces, rounding, rolling and laying the dough pieces in proofing molds. The duration of the proofing is about 90-100 minutes. Proofing - at a relative humidity of 70-75% and an air temperature of 34-38 ° C. Finished dough pieces are sent to baking.

The proposed recipe in this example allows you to get bread with a porosity of 64.5%, acidity of 2.7 degrees. Organoleptic indicators correspond to high indicators. The crumb of bread is porous, has an even color of light milky color. The crust of the resulting product is smooth, without explosions.

The foregoing characterizes the process of making bread according to the claimed recipe bread for the main paragraph of the formula (option 1).

Example 2 (to option 2, independent claim 10 of the formula)

Prepare a mixture of components. The dough is cooked in an uncooked manner. As usual, knead the dough from the incoming components -100 g of baking flour, 2.5 g of baker's yeast, 1.5 g of edible salt, 0.75 g of refined sugar, 75 g of drinking water. Additionally, wheat bran is introduced as PV together with the inclusion of beans in the form of bean flour. The total amount of PV was 10 g. In the first sample, the amount of wheat bran and bean flour was 50%, in the second - wheat bran 35%, respectively, bean flour 65%, in the third - wheat bran 15%, bean flour 85%. Duration of fermentation is 2.5 hours (with two wraps). The duration of the kneading test is about 10-15 minutes. Cutting the dough involves dividing the dough into pieces, rounding, rolling and laying the dough pieces in proofing molds. The duration of the proofing is about 90-100 minutes. Proofing - at a relative humidity of 70-75% and an air temperature of 34-38 ° C. Finished dough pieces are sent to baking. Three prototypes of bread were baked with different amounts of wheat bran and bean inclusions in the form of bean flour in the composition of PV.

The first bread sample did not differ in taste and smell from the control sample, however, due to the content of bean flour 50% at 50% bran of wheat bread did not fully realize the intended purpose.

Sample number 3 was distinguished by the smell and taste of legumes, which is explained by the excess share of the bean component.

The composition of PV in sample No. 2 turned out to be optimal for formulated bread, since it lacked the taste and smell of legumes, bread retained its functional qualities with a sufficient amount of PV in bread.

Example 3 to option 1

Before kneading the dough or at the same time, preliminary preparation of the bean extrudate is carried out by blanching and processing the beans by heating (stewing, baking) until fully cooked. Kneading dough is based on 100 g of wheat flour; 4.5 g of wheat bran; 5 g of extrudate beans; 0.25 g of bean extract - α-amylase inhibitor - phaseolamine, in the form of a powder sample, standardly packaged in advance; 3 g of yeast in the form of an aqueous suspension; 1.5 g of salt and water based on the test with a moisture content of 43-44%.

In the finished form, the inclusion of baked beans in bread, located both inside the loaf and on the external surface, visually resembles raisins in a loaf or cake.

Example 4 to option 1

Kneading dough is based on 100 g of wheat flour 9 g of wheat bran; 0.25 g of bean extract - α-amylase inhibitor - phaseolamine, 0.2 g of Fibregam in the form of powder samples, standardly packaged in advance; 3 g of yeast in the form of an aqueous suspension; 1.5 g of salt and water based on the test with a moisture content of 43-44%. Next, kneading, cutting, molding, and sent to baking according to the above sequence.

 Example 5 to option 1

The recipe includes 100 g of premium wheat flour 3 g of wheat bran, 7 g of bean flour, 1.5 g of salt, 2 g of pressed baker's yeast, 0.1 g of bean extract - α-amylase inhibitor - phaseolamine, 75 g of water drinking.

The obtained bread according to the recipe described in this example has advantages, since it not only enriches the composition of PV, but also due to the addition of bean inclusions in the form of bean flour and bean extract - α-amylase inhibitor - phaseolamine increases the protein content in bread. At the same time, through the use of bean extract, an α-amylase inhibitor, phaseolamine, it is possible to significantly reduce the calorie content of the finished product by about 3 times.

Claims (10)

1. Bread for functional nutrition, characterized in that it is baked from dough prepared using baking flour, baker's yeast, table salt and drinking water, characterized in that the remaining components are 100 g of baking flour, g:

2. Bread according to claim 1, characterized in that the inclusion of beans in PV is presented in the form of an extrudate of beans, blanched and brought to readiness in an amount of 4-6 g. 3. Bread according to claim 1, characterized in that the bean is introduced in the form of a bean extract - an α-amylase inhibitor - phaseolamine in an amount of 0.05-0.25 g. 4. Bread according to claim 1, characterized in that the PV is presented in the following composition, g:
wheat bran 8.95-10.75 bean extract - α-amylase inhibitor - phaseolamine 0.05-0.25 5. Bread according to claim 3, characterized in that the PV is presented in the following composition, g:
wheat bran 4.75-4.95 bean extrudate 4-6 bean extract - α-amylase inhibitor - phaseolamine 0.05-0.25 6. Bread according to claim 1, characterized in that the PV is presented in the following composition, g:
wheat bran 8.91-10.55 bean extract - α-amylase inhibitor - phaseolamine 0.05-0.25 Fibregam 0.04-0.2 7. Bread according to claim 1, characterized in that the PV is presented in the following composition, g:
wheat bran 2.45-3.25 bean flour 6.5-7.5 α-amylase inhibitor - phaseolamine 0.05-0.25 8. Bread according to claim 1, characterized in that in its composition - sugar in an amount of 0.5-1 g. 9. Bread according to claim 1, characterized in that 100 g of baking flour include, g:
premium wheat flour 86-88 oatmeal 6-7 bean flour 6-7,
at the same time, the maximum value of this amount of bean flour in bread does not exceed 7 g, taking into account the proportion of inclusions of beans in PV. 10. Bread for functional nutrition, characterized in that it is baked from dough prepared using baking flour, baker's yeast, table salt, sugar and drinking water, characterized in that it contains PV in the form of wheat bran together with bean flour, with 100 g of baking flour, the remaining components are, g:

sugar 0.5-1 drinking water by calculation