RU2625569C1 - Method for manufacturing flour confectionery product of gluten-free type - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing a flour confectionery product of the gluten-free type in the form of shortbreads includes whipping softened margarine, introducing a sweet component, a structure former, starch treacle, chemical baking powder dissolved in water, stirring, introducing flour, kneading the dough, rolling in the form of a sheet, forming dough pieces of circular shape with corrugated edges, and baking. Flour is represented by the mixture of CO₂-meal of amaranth seeds and chestnut flour taken at the ratio of 1:8; as the structure-forming agent, a gluten-free egg substitute and a powder of quail eggs, taken at the ratio of 3:1, are introduced; as a sweet component, stevioside is introduced, and baking is carried out at the temperature of 200-210°C for 12-15 minutes. The initial components are used at the following ratio (wt %): the flour mixture of CO₂-meal of amaranthseeds and chestnut flour 60-65, stevioside 0.03-0.05, margarine 12-15, starch treacle 8-10, structure former 3.5-4.2, sodium bicarbonate 0.005-0.007, drinking water - the rest up to 100%.

EFFECT: method for manufacturing a flour confectionery product provides for increasing the food and biological value of products, reducing the sugar content, improving the structural and mechanical indices.

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Description

The invention relates to the food industry, namely to the production of gluten-free crusts, and can be used in enterprises of the confectionery industry and catering.

A known method for the production of milk cake, including knocking margarine with sugar until completely dissolved, adding melange, milk, chemical disintegrants dissolved in water, vanillin, premium wheat flour, kneading dough with a moisture content of 20% for 1-4 minutes, rolling dough in the form of a layer with a thickness of 6-7 mm, molding round billets with a diameter of 95 mm, lubricating the surface of the dough pieces with melange and baking at a temperature of 200-220 ° C for 10-12 minutes [Collection of recipes for flour confectionery and bakery x products for catering [Text] / Ed. A.V. Pavlov. - St. Petersburg: Publishing House "Profession", 2001. - S. 259].

The disadvantage of this method is the low nutritional and biological value, high sugar content, increased strength of the product.

The closest in technical essence and the achieved effect is a method of producing crusts of increased nutritional value, characterized in that they knock softened margarine with sugar until a homogeneous mass is obtained, add melange, starch syrup, chemical baking powder dissolved in drinking water, mix for 1 minute, then make flour from whole-ground chickpea seeds and, after mixing, add premium-grade baking wheat flour, knead the dough for 1-2 minutes at a kneading speed of about Gana 5-6 s ^-1, roll the dough into a reservoir 6 mm thick, molded dough pieces round shape with fluted edges 120 mm diameter, baking is carried out at a temperature of 215-220 ° C for 10-12 minutes (patent RU №2542118) .

The disadvantage of this method is to obtain products with low dietary properties due to the low content of dietary fiber, and organoleptic characteristics due to the pronounced bean flavor.

The objective of the invention is to develop a method for the production of gluten-free flour confectionery in the form of crusts with improved quality indicators with preventive action and improved consumer properties, as well as expanding the range of gluten-free products.

The technical result of the invention is to increase the nutritional and biological value of products, reduce sugar consumption, improve structural and mechanical properties.

The technical result is achieved by the fact that in the method for the production of gluten-free flour confectionery in the form of crusts, including churning out softened margarine, adding a sweet component, structurant, starch syrup dissolved in chemical disintegrant water, mixing, making flour, kneading dough, rolling in the form of a layer , forming dough pieces of round shape with grooved edges, baking, as a flour, add a mixture of flour from СО _{2 -} meal of amaranth seeds and chestnut flour, taken in the ratio 1: 8, gluten-free egg substitute and quail egg powder taken in a 3: 1 ratio are used as a structural agent, stevioside is used as a sweet component, and baking is carried out at a temperature of 200-210 ° C for 12-15 minutes the next the ratio of the starting components in the mixture, wt.%:

a mixture of flour from CO _{2 -} meal of amaranth seeds and chestnut flour 60-65 stevioside 0.03-0.05 margarine 12-15 starch syrup 8-10 builder 3,5-4,2 sodium bicarbonate 0.005-0.007 drinking water the rest is up to 100%

The monitoring of information on the range of gluten-free products indicates the need to develop technologies and formulations of gluten-free flour products, which were safe for people suffering from impaired digestion. The development of the technology was based on the use of flour raw materials with a high content of protein and dietary fiber in the absence of sugar.

To this end, the technological problem was solved by finding the optimal ratio of components for the formation of a stable rheological structure of the food semi-finished product, as well as modeling the baking properties of gluten-free components and simulating the structure-forming properties of eggs.

Modeling of the production method was carried out taking into account the functional synergies of the components. To expand the range of gluten-free flour products, the authors propose using in the production a mixture of flour from СО ₂ -meal of amaranth seeds and chestnut flour with the introduction of a gluten-free egg substitute. Flour from a CO ₂ meal of amaranth seeds contains biologically active substances - amaranthine, rutin, and carotenoids. It is characterized by a high protein content (up to 16%), including amino acids - lysine, methionine and tryptophan. More than 50% of the proteins of amaranth flour are albumin and globulin with a balanced amino acid composition. Adding flour from the CO ₂ meal of amaranth seeds not only improves the amino acid composition of the muffins, but also increases the degree of their digestibility, and also allows to slightly reduce the proportion of granulated sugar. In addition, flour contains vitamins A, D, B ₁ , B ₂ . A, vitamin E (up to 0.2%) is present in the active, tocotrienol form, the antioxidant activity of which is 45 times higher than in the tocopherol (standard) form.

Chestnut flour has a sweet taste, is rich in B vitamins, carbohydrates and fiber, mineral elements (iron, potassium), has a low calorie content. It refers to raw materials with a low glycemic index, which is especially important for the diet of people predisposed to diabetes, and also does not contain gluten, which is important for those suffering from celiac disease. In chestnut flour, gluten is practically absent. Empirically, the optimal ratio of making flour from the CO ₂ meal of amaranth seeds and chestnut flour was determined as 1: 8 without reducing the quality of the product. The greater introduction of flour from the СО ₂ meal of amaranth seeds into the mixture in biologically significant quantities causes certain technological difficulties, as it has a negative effect on the organoleptic properties of the product, and the introduction of a smaller amount does not produce a noticeable effect.

The introduction of chestnut flour in larger quantities leads to a densification of the consistency of the product due to the ability of starch to bind moisture. In addition, chestnut flour is a kind of natural dye and allows you to get finished products with a color from golden to dark brown.

As a gluten-free egg substitute, they use the Mac Master egg substitute, which includes corn starch, vegetable lecithin, and baking soda. The quail egg powder added to the mixture is a natural vitamin complex (vitamins A, C, B ₁ , B ₂ , B ₆ , B ₁₂ , beta-carotene), which has unique properties. It is rich in macro- and microelements (contains soluble calcium, phosphorus, iron, cobalt) and essential amino acids (lysine, cysteine, methionine, tryptophan, glutamic and aspartic acid), and also has a low calorie content with a protein content of over 40%. Therefore, when used together with a gluten-free egg replacer, quail egg powder provides a balanced amino acid and vitamin composition, and the biological value of the product increases.

Stevioside (food supplement E960) is a safe dietary sugar substitute characterized by good thermal stability. It stimulates the secretion of insulin, therefore it is recommended for the treatment of people suffering from diabetes, has a hypotensive effect and a positive effect on the functioning of the cardiovascular system. Stevioside has the ability to slow down the reproduction of many microorganisms, which affects the shelf life of the product.

The technological process for the production of gluten-free flour confectionery in the form of crusts includes the following operations.

All components are preliminarily prepared: flour, Mac Master gluten-free egg substitute and quail egg powder are sieved, margarine with a mass fraction of fat of at least 82% is melted and filtered. To prepare the dough, beat soft margarine for 7-10 minutes, add stevioside, starch syrup, gluten-free egg substitute and quail egg powder (3: 1 ratio), sodium bicarbonate dissolved in water is mixed for 1 minute, then a mixture of flour from CO is added _{2 -} meal of amaranth seeds and chestnut flour, taken in the ratio 1: 8, after mixing the components, knead the dough for 1-1.5 min at a kneading organ rotation speed of 7-9 s ^-1 . The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm and molded dough pieces of a round shape with corrugated edges with a diameter of 120 mm. Dough pieces are placed on sheets pre-lubricated with vegetable oil and baked at a temperature of 200-210 ° C for 12-15 minutes.

The method for the production of gluten-free flour confectionery in the form of crusts is illustrated by the following specific examples.

Example 1

Flour, gluten-free egg replacer and quail egg powder are sieved, margarine with a mass fraction of fat of at least 82% is melted and filtered. To prepare the dough, beat the softened margarine for 7 minutes, add stevioside, starch syrup, gluten-free egg replacer and quail egg powder (3: 1 ratio), sodium bicarbonate dissolved in water, mix for 1 minute, then add a mixture of flour from CO ₂ - meal of amaranth seeds and chestnut flour, taken in a ratio of 1: 8, after mixing the components, knead the dough for 1.5 minutes at a kneading organ rotation speed of 8 s ^-1 . The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm and molded dough pieces of a round shape with corrugated edges with a diameter of 120 mm. The mass of the semi-finished product for each cake 81-83 g. The test pieces are laid on sheets pre-lubricated with vegetable oil and baked at a temperature of 200 ° C for 15 minutes. The following ratios of the starting components are used, wt.%:

a mixture of CO ₂ flour meal of amaranth seeds and chestnut flour 65 stevioside 0,03 margarine fourteen starch syrup 10 builder 4.0 sodium bicarbonate 0.007 drinking water the rest is up to 100%

Quality indicators of the products are shown in table 1.

Example 2

Flour, gluten-free egg replacer and quail egg powder are sieved, margarine with a mass fraction of fat of at least 82% is melted and filtered. To prepare the dough, beat the softened margarine for 8 minutes, add stevioside, starch syrup, gluten-free egg replacer and quail egg powder (3: 1 ratio), sodium bicarbonate dissolved in water, mix for 1 minute, then add flour mixture from CO ₂ - meal of amaranth seeds and chestnut flour, taken in a ratio of 1: 8, after mixing the components, knead the dough for 1-1.5 minutes at a kneading organ rotation speed of 9 s ^-1 . The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm and molded dough pieces of a round shape with corrugated edges with a diameter of 120 mm. Dough pieces are placed on sheets pre-lubricated with vegetable oil and baked at a temperature of 210 ° C for 12 minutes. The following ratios of the starting components are used, wt.%:

a mixture of flour from CO _{2 -} meal of amaranth seeds and chestnut flour 63 stevioside 0.05 margarine 12 starch syrup 8 builder 4.2 sodium bicarbonate 0.005 drinking water the rest is up to 100%

Quality indicators of the products are shown in table 1.

Example 3

Sift the flour, gluten-free egg substitute and quail egg powder, margarine with a mass fraction of fat of at least 82% melt and filter. To prepare the dough, beat soft margarine for 7-10 minutes, add stevioside, starch syrup, gluten-free egg substitute and quail egg powder (3: 1 ratio), sodium bicarbonate dissolved in water, mix for 1 minute, then add flour mixture from CO ₂ meal of amaranth seeds and chestnut flour, taken in a ratio of 1: 8, after mixing the components, knead the dough for 1.2 minutes at a kneading organ rotation speed of 7 s ^-1 . The kneaded dough is rolled out in the form of a layer with a thickness of 6 mm and molded dough pieces of a round shape with corrugated edges with a diameter of 120 mm. The dough pieces are laid on sheets pre-lubricated with vegetable oil and baked at 205 ° C for 14 minutes. The following ratios of the starting components are used, wt.%:

a mixture of flour from CO _{2 -} meal of amaranth seeds and chestnut flour 60 stevioside 0.04 margarine fifteen starch syrup 9 builder 3,5 sodium bicarbonate 0.006 drinking water the rest is up to 100%

Quality indicators of the products are shown in table 1.

The effect of replacing wheat flour on the physico-chemical quality indicators of the dough and cakes

The use of new prescription components has improved the quality of flour confectionery products and produce gluten-free cakes. Made according to the claimed method, they have an original taste and aroma, high biological value, low sugar content.

Industrial applicability

The claimed technical solution can be made at any confectionery or catering. Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (2)

Method for the production of gluten-free flour confectionery in the form of crusts, including churning out softened margarine, making a sweet component, structure-forming agent, starch syrup, chemical baking powder dissolved in water, mixing, making flour, kneading dough, rolling in the form of a layer, molding round dough pieces with serrated edges, pastries, characterized in that the flour is made from a flour mixture of CO ₂ -shrota amaranth and seeds of chestnut flour, in the ratio 1: 8 as the structure gluten-free egg substitute and quail egg powder, taken in a 3: 1 ratio, are used as a sweet component, stevioside is used as a sweet component, and baking is carried out at a temperature of 200-210 ° C for 12-15 minutes with the following ratio of the starting components in the mixture, wt .%: a mixture of flour from CO _{2 -} meal of amaranth seeds and chestnut flour 60-65 stevioside 0.03-0.05 margarine 12-15 starch syrup 8-10 builder 3,5-4,2 sodium bicarbonate 0.005-0.007 drinking water the rest up to 100%