RU2719729C1 - Method for production of enriched gluten-free bread with enhanced nutritive value - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. In the method for production of enriched gluten-free bread with enhanced nutritional value one mixes rice flour, corn flour, starch, yeast, salt and sugar. Then one adds to the dry mixture, simultaneously with sunflower refined oil, a fortifying ingredient representing a dry extract of rose hips or a dry extract of sea-buckthorn, or laminaria powder with particle size of not more than 0.1 mm, which is pre-dissolved in water. Then the obtained mixture is stirred until homogeneous mass dough production and placed into the combed steamer at a proofing temperature of 40 °C for 1 hour. Dough is baked in a combi-steam oven for 40 minutes at temperature of 200 °C. Initial components are used at the following ratio, wt. %: rice flour 19.55, maize flour 19.55, maize starch 10.02, yeast 0.34, salt 1.40, sugar 4.01, refined sunflower oil 4.01, water 40.12, sea-buckthorn extract, or rosehips extract is dry, or laminaria powder is 1.00.

EFFECT: invention allows to produce gluten-free bread promoting enhancement of human body protective function to effect of technogenic factors, having immunomodulating action and traditional taste-and-aroma characteristics, as well as to expand the range of functional gluten-free bread types.

1 cl, 1 ex

Description

The invention relates to the food industry, mainly to the production of bakery products and can be used for the manufacture of enriched gluten-free bread of high nutritional value.

Gluten-free bread is a convenient object for enrichment and modeling of functional properties that contribute to the reduction of oxidative stress, increase human immunity.

A known method of preparing a mixture for the preparation of dietary dough and a method for the production of flour products based on it, consisting of gluten-free raw materials (corn starch, rice starch, wheat starch, buckwheat flour, corn flour, rice flour), pectin, citric acid, baking soda, thickener [1].

The disadvantage of this method is that the bakery product contains a high amount of carbohydrates, mainly starch, with a low level of vitamins and dietary fiber.

A known method of preparing flour products based on a mixture consisting of buckwheat or corn flour, rice starch and corn starch, baking powder in the form of yeast or baking soda, eggs or egg powder, a liquid phase in the form of water, kefir or milk and vegetable oil [2] .

The disadvantage of this method is that the bakery contains eggs and milk in the recipe, which are able to act as an allergen for consumers with polyvalent allergies and celiac disease.

The closest technical solution, selected as a prototype, is a method for the production of gluten-free bread (RU, No. 2579257) [3], including the preparation of dough from gluten-free raw materials containing corn starch, granulated sugar, edible salt, dry baker's yeast, vegetable oil , a thickener (xanthan gum), its molding and baking, while gluten-free raw materials additionally contain amaranth flour.

The disadvantage of this method is the need for the stage of preliminary preparation of flour and its mixing with amaranth flour, which complicates the technological chain and requires additional equipment, as well as a rather low nutritional value of the finished products.

The present invention is aimed at enriching gluten-free bread with functional food ingredients of antioxidant action, biologically active substances of sea-buckthorn or dogrose or kelp, which allows to obtain gluten-free bread, which enhances the protective function of the human body to the effects of technogenic factors, having immunomodulating effect and traditional taste and aromatic characteristics, and also allows you to expand the range of functional gluten-free types of bread.

This is achieved by the fact that in the method for producing enriched gluten-free bread of high nutritional value, comprising mixing rice flour, corn flour; starch, yeast, salt and sugar, then an enriching ingredient is added to the dry mixture simultaneously with refined sunflower oil, which is a dry rosehip extract or a dry sea buckthorn extract or kelp powder with a particle size of not more than 0.1 mm, previously dissolved in water, then the resulting mixture is stirred until a dough with a homogeneous mass is obtained and placed in a steam combi oven for proofing at a temperature of 40 ° C for 1 hour, after which the dough is baked in a combi steamer for 40 minutes at a pace a temperature of 200 ° C, while the starting components are used in the following ratio, wt. %:

Rice flour 19.55 Corn flour 19.55 Corn starch 10.02 Yeast 0.34 Salt 1.40 Sugar 4.01 Refined sunflower oil 4.01 Water 40.12 Sea buckthorn extract dry or rosehip extract dry or 1.00 kelp powder

The proposed method for the production of enriched gluten-free bread of increased nutritional value implies the variability of using an enrichment module of 3 types: with sea buckthorn extract, dry rosehip extract, and kelp powder with a particle size of 0.1 mm.

When selecting the components of the enriching module, we used ingredients that can increase immunity, reduce oxidative stress and the amount of free radicals in the human body, namely:

- Sea buckthorn dry extract contains ascorbic acid (vitamin C), carotene (provitamin A), vitamins B, B ₃ , carotenoids: riboflavin, tocopherol, lycopene, folic acid, phylloquinone, sugars, tannins; oleic, stearic, linoleic and palmetic acids. Sea buckthorn is highly effective in the treatment of oxidative stress, diabetes, cardiovascular diseases, osteoporosis, skin aging, brain diseases, allergies and immune functions [4];

- dry rosehip extract contains 1000-1800 mg of vitamin C, bioflavonoids - up to 1400 mg, carotene - up to 42 mg, beta-carotene - 4.9 mg, vitamin A - 817 mcg, vitamin E - 3.8 mg, vitamin B ₂ - 0.3 mg, vitamin PP - 1.4 mg, fiber - 23.2 g; rosehip also serves to relieve inflammation, is a good diuretic and choleretic agent, improves the function of the gastrointestinal tract [4, 5];

- kelp powder (seaweed) contains vitamin PP - 0.5494 mg, vitamin C - 2 mg, vitamin B ₉ - 2.3 μg, vitamin B ₆ - 0.02 mg, vitamin B ₂ - 0.06 mg, vitamin In ₁ - 0.04 mg, beta-carotene - 0.15 mg, iodine (I) - 300 μg, iron (Fe) - 16 mg, phosphorus (P) - 55 mg, potassium (K) - 970 mg, sodium (Na) - 520 mg, magnesium (Mg) - 170 mg, calcium (Ca) - 40 mg. Sea kale is used for hypertension, coronary heart disease, gout, for obesity, for thyroid diseases and other diseases [5].

Currently, from the patent and scientific and technical literature there is no known method for the production of enriched gluten-free bread of high nutritional value using this composition in the claimed combination of features.

The method is as follows.

Example. Take rice flour (19.55 wt.%), Corn flour (19.55 wt.%), Corn starch (10.02 wt.%), Baker's yeast (0.34 wt.%), Salt (1.40 wt.%), sugar (4.01 wt.%), simultaneously in the prepared water (40.12 wt.%) the enriching element is dissolved: either dry rosehip extract (1.00 wt.%) or sea buckthorn dry extract (1 , 00 wt.%), Or kelp powder (1.00 wt.%), Then water, with dissolved elements, is added to the dry mixture simultaneously with refined sunflower oil (4.01 wt.%), And the dough is kneading while mixing until smooth . The dough is placed in a combi oven Elektrolux of any modification for proofing at a temperature of 40 ° C for 1 hour, then baked in a combi oven of Elektrolux of any modification for 40 minutes at a temperature of 200 ° C.

The resulting enriched gluten-free bread of high nutritional value has the following indicators:

- Gluten-free bread, enriched with a dry extract of sea buckthorn, has a smooth surface without cracks with a thin crust; color intense, uniform, light yellow; crumb with uniform porosity, not sticky, not wet: the texture is dense; harmonious taste, without extraneous taste, intense aroma, characteristic of the complex of ingredients used; mass fraction of moisture 41.0%, acidity 2.9 deg., Porosity 70.0%.

- Gluten-free bread, enriched with dry extract of rosehip, has a smooth surface without cracks with a crust not thick and hard; color intense, uniform, light brown; crumb with uniform porosity, not sticky, not moist; consistency of medium density; harmonious taste, without extraneous taste; medium intensity aroma; mass fraction of moisture 41.5%, acidity 2.8 degrees, porosity 71.5%.

- gluten-free bread enriched with kelp powder has a smooth surface without cracks with a crust not thick and hard; coloring is light beige with dark green inclusions; crumb with low porosity, not sticky, not moist; the texture is dense; complex aroma with a note of kelp; harmonious taste with an aftertaste of kelp; mass fraction of moisture 42.0%, acidity 2.5 degrees, porosity 65%.

Using the proposed method for the production of enriched gluten-free bread of increased nutritional value provides the following advantages compared to existing methods: the variability of using an enrichment module of 3 types: with dry sea buckthorn extract, with dry rosehip extract, with laminaria powder with a particle size of 0.1 mm, the proposed the ingredients enhance immunity, reduce oxidative stress and the amount of free radicals in the human body; the resulting enriched gluten-free bread of increased nutritional value has high organoleptic characteristics, a thin crust, baked crumb, harmonious aroma and taste, gluten-free bread enriched with a dry extract of sea buckthorn has a mass fraction of moisture of 41.0%, acidity of 2.9 degrees, porosity of 70, 0% gluten-free bread enriched with dry extract of rosehip - mass fraction of moisture 41.5%, acidity 2.8 degrees, porosity 71.5%; gluten-free bread enriched with kelp powder - mass fraction of moisture 42.0%, acidity 2.5 degrees, porosity 65%; and also allows you to expand the range of functional gluten-free enriched bakery products.

Sources of information

1. Patent EA 015414 B 20110830, A21D 8/02, A21D 2/00. “A mixture for the preparation of dietary dough and a method for the production of flour products based on it” / Schneider TI, Kazennova N.K., Schneider D.V. Publ. 08/30/2011, Bull. Number 4.

2. RF patent No. 1831286. "Method for the preparation of dietary bread" A21D 8/02, publ. 07/30/93, Bull. No. 28.

3. Patent RU No. 2579257 "Method for the production of gluten-free bread" Publ. 04/10/16, Bull. No. 10. (prototype)

4. Pastushenkov L.V. Medicinal plants. - St. Petersburg: Lenizdat, 1990 .-- S. 378. - 384 p.

5. Spirichev, V. B. Antioxidant vitamins in the prevention and treatment of cardiovascular diseases. Vitamin E. / V.B. Spirichev Nutrition issues. - 2003. - No. 6. - S. 45-51.

Claims (2)

A method of producing enriched gluten-free bread of increased nutritional value, characterized in that rice flour, corn flour, starch, yeast, salt and sugar are mixed, then an enriching ingredient is added to the dry mixture simultaneously with refined sunflower oil, which is a dry rosehip extract, or dry sea buckthorn extract, or kelp powder, with a particle size of not more than 0.1 mm, previously dissolved in water, then the resulting mixture is stirred until a dough with a homogeneous mass is obtained and placed in a combi oven for proofing at a temperature of 40 ° C for 1 hour, after which the dough is baked in a combi oven for 40 minutes at a temperature of 200 ° C, while the starting components are used in the following ratio, wt. %: Rice flour 19.55 Corn flour 19.55 Corn starch 10.02 Yeast 0.34 Salt 1.40 Sugar 4.01 Refined sunflower oil 4.01 Water 40.12 Sea buckthorn extract dry, or rosehip extract dry, or 1.00 kelp powder