RU2632952C1 - Food composition for manufacturing waffle bread crisps - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food composition for manufacturing waffle bread crisps includes flour, a structurant, a dry milk product, salt, stevioside, a phospholipid product and pomegranate seed powder. As flour, it contains the mixture of corn and chestnut flour at the ratio of 2:1. As a dry milk product, it contains dry goat milk. As a structurant, it contains a gluten-free egg substitute. As a phospholipid product, it contains corn refined oil. The components for manufacturing waffle bread crisps are taken at the following ratio, wt %: mixture of corn and chestnut flour 34-38, pomegranate seed powder 5-7, gluten-free egg substitute 3.5-5.0, dry goat milk 4.5-6, refined corn oil 1.5-1.8, stevioside 0.03-0.05, salt 1.2-1.4, water - the rest. Wherein the pomegranate seed powder is obtained by drying pomegranate seeds to a humidity of 7-9% and subsequently grinding in a disintegrator to a particle size of not more than 0.5 mm. As a gluten-free substitute for eggs, the egg substitute "Mac Master" is used.

EFFECT: reducing the caloric content of the product, increasing the content of dietary fibers, increasing antioxidant properties, improving rheological dough parameters and organoleptic product indices.

3 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of wafer bread.

A known composition for the production of wafer breads that do not cause allergic reactions, including wheat flour, vegetable oil, salt, baking soda, lecithin, premix vitamin-mineral Rovifarin 4D (patent RU No. 2527548).

The disadvantages of these breads are low dietary properties, due to the low content of dietary fiber, as well as high calorie content.

The closest in technical essence are wafer bread (patent RU No. 2579253), including a mixture of corn and banana flour, egg powder, dry milk product in the form of rice starch Remyline, salt, baking soda, phospholipid product, a mixture of sweeteners stevioside and erythritol.

The disadvantage of these wafer breads, despite the use of ingredients acceptable for the gluten-free diet, is the low structural and mechanical properties of the product.

The problem solved by the invention is the development of a food composition for the production of wafer bread 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 reduce the calorie content of the product, increase the content of dietary fiber, antioxidant properties, improve the rheological parameters of the test and organoleptic characteristics of the product.

The technical result is achieved in that the food composition for the production of wafer bread, including flour, a structurant, a dry milk product, salt, stevioside, a phospholipid product, additionally contains pomegranate seed powder, as a flour contains a mixture of corn and chestnut flour in a ratio of 2: 1 , contains dry goat milk as a dry milk product, contains gluten-free egg substitute as a structurant, contains corn raff oil as a phospholipid product nirovannoe.

The components for the production of wafer bread are taken in the following ratio, wt. %:

a mixture of corn and chestnut flour 34-38 pomegranate seed powder 5-7 gluten free egg replacer 3,5-5,0 dried goat milk 4,5-6 refined corn oil 1.5-1.8 stevioside 0.03-0.05 salt 1.2-1.4 water rest

In this case, powder from pomegranate seeds was obtained by drying pomegranate seeds to a moisture content of 7-9% and subsequent grinding on a disintegrator to a particle size of not more than 0.5 mm. As a gluten-free egg substitute, the Mac Master egg substitute is used.

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.

To expand the range of gluten-free flour products, the authors propose using a mixture of corn and chestnut flour with the introduction of a functional antioxidant component in the production of wafer bread.

Modeling the composition of wafer breads was carried out taking into account the functional synergism of the components.

Corn flour is a valuable dietary product with high nutritional and medicinal properties, including due to the absence of gluten. It is rich in proteins, valuable carbohydrates, dietary fiber, vitamins (groups B, vitamins PP and E), minerals and trace elements (calcium, magnesium, potassium, phosphorus, iron), starch and beta-carotene. Corn flour forms the viscoelastic properties of the dough when heated.

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.

It was experimentally established that the ratio of corn flour to chestnut flour is optimal for the production of wafer breads 2: 1, which makes it possible to obtain more airy products and improve taste properties during molding.

The composition of another component - dried goat milk - contains vitamins (A, groups B, C, D, E, etc.), sialic acid, taurine, glycine, glutamic acid, as well as trace elements necessary for the normal functioning of the human body, such as potassium, calcium, cobalt, magnesium, manganese. Goat milk proteins have a high degree of hypoallergenicity, which is important for people suffering from allergic reactions. Despite the increased fat content, the special structure and size of fat bodies makes dry goat milk easier to assimilate the human body than cow milk. The high biological value of dried goat milk determines the usefulness of its use in preventive nutrition.

The composition of the powder from pomegranate seeds contains antioxidants, phytochemical compounds flavonoids - substances that stimulate cell renewal, the process of cell regeneration and the synthesis of elastin, collagen and contribute to protection against free radicals that have an extremely negative effect on the body. They can also reduce the content of low density lipoproteins. The introduction of powder of their pomegranate seeds due to antioxidant properties helps to reduce the oxidation of products during storage, and also serves as the active principle of prophylactic products. The powder is obtained by drying pomegranate seeds to a moisture content of 7-9% and subsequent grinding on a disintegrator to a particle size of not more than 0.5 mm, providing bioavailability of natural antioxidants, thereby creating optimal conditions for metabolism and ensuring normal growth of cells and tissues.

As a gluten-free egg substitute, the food composition comprises a Mac Master egg substitute, including corn starch, vegetable lecithin, and baking soda.

The composition of the food composition for the production of wafer bread includes corn oil. The main advantage of corn oil over other types of vegetable oils is its high content of tocopherol, a powerful antioxidant that protects the body from early aging. The high content of unsaturated fatty acids (linolenic and arachidonic acids), phosphatides contained in corn oil, contributes to the normalization of cholesterol metabolism in metabolic processes in the body. The optimal dosage of corn oil was determined experimentally, while increasing the dosage contributed to a decrease in the elasto-plastic properties of the dough, and the introduction of a smaller amount does not produce a noticeable effect.

The technological process for the production of wafer bread includes the following operations.

Gluten-free substitute for eggs "Mac Master", dried goat milk, refined corn oil, salt, stevioside and 20% water norm are mixed until a homogeneous consistency is obtained. The remaining amount of water is added with a temperature not exceeding 18 ° C, 60% of a mixture of corn flour and chestnut flour, stirred for 6-8 minutes, then the rest of the flour and pomegranate seed powder are gradually introduced. Knead the dough until cooked for 15 minutes. The finished dough is filtered through a sieve with 2 mm cells. The dough should be well mixed, without lumps. The humidity of the finished dough is 65-67%, with less humidity, a prolonged dough can be obtained, and excessive humidity increases edema and lengthens the baking time. The test temperature should be 15-20 ° C, because at higher temperatures, the dough becomes viscous.

Ready dough is served in the receiving tank of the oven. From it, the dough is automatically dispensed through a filling tube to a mold surface using a pump. The dough on the surface of the mold is pressed by the second plate automatically and baked. Duration of baking for 2-3 minutes at a temperature of 200-220 ° C, humidity not more than 8%. The baked products are cooled to a temperature of 20 ° C, laid out on metal sheets and sent for drying in a cabinet at a relative humidity of 60-65% for 25-35 minutes. Ready wafer bread is packaged in packs.

Examples of specific performance.

Example 1

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

a mixture of corn and chestnut flour 34 pomegranate seed powder 7 gluten free egg replacer 4,5 dried goat milk 6 refined corn oil 1,5 stevioside 0.04 salt 1,2 water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 2

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

a mixture of corn and chestnut flour 38 pomegranate seed powder 5 gluten free egg replacer 5 dried goat milk 4,5 refined corn oil 1,6 stevioside 0,03 salt 1.4 water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

Example 3

The preparation of wafer bread by the above technology in the following ratio of components, wt. %:

a mixture of corn and chestnut flour 36 pomegranate seed powder 6 gluten free egg replacer 3,5 dried goat milk 5 refined corn oil 1.8 stevioside 0.05 salt 1.3 water rest

Qualitative indicators of the obtained wafer bread are shown in the table.

The use of these ingredients in the claimed food composition allows you to maximize the use of the chemical composition of the proposed raw materials while improving the consumer properties of wafer bread. The gluten-free composition of waffle breads makes it possible to successfully use them as a modern product of preventive nutrition. The use of such products has a preventive effect on the human body.

Industrial applicability.

The claimed technical solution is implemented using industrially produced means and materials and can be manufactured at a food enterprise. The authors of the claimed technical solution made prototypes of this product, tests of which confirmed the achievement of the technical result.

Claims (4)

1. A food composition for the production of wafer bread, comprising flour, a structuring agent, a dry milk product, salt, stevioside, a phospholipid product, characterized in that it further contains a powder of pomegranate seeds, contains 2: 1 a mixture of corn and chestnut flour as a flour , contains dry goat milk as a dry milk product, contains gluten-free egg substitute as a structure-forming agent, contains refined corn oil as a phospholipid product, when uyuschem ratio of the starting components, wt. %: a mixture of corn and chestnut flour 34-38 pomegranate seed powder 5-7 gluten free egg replacer 3,5-5,0 dried goat milk 4,5-6 refined corn oil 1.5-1.8 stevioside 0.03-0.05 salt 1.2-1.4 water rest 2. The food composition according to claim 1, characterized in that it contains pomegranate seed powder obtained by drying the pomegranate seeds to a moisture content of 7-9% and subsequent grinding on a disintegrator to a particle size of not more than 0.5 mm. 3. The food composition according to p. 1, characterized in that as a gluten-free substitute for eggs contains substitute for eggs "Mac Master".