RU2728389C1 - Gluten-free unleavened dough production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: gluten-free unleavened dough production method involves preparation and mixing of recipe components with subsequent dough kneading. Mixing of components is carried out in stages. At the first step milk cheese whey is mixed with temperature of 35–40 °C with a mixture of soya flour, tapioca starch and xanthan gum, followed by holding the obtained mixture for 10–15 minutes at temperature of 22–24 °C. At the second stage one mixes chicken food eggs, water, vegetable oil, rice and corn flour. At the third stage, mixtures obtained at the first and second stage are combined. Dough kneading is carried out for 4–7 minutes with its subsequent maintenance at temperature 4–6 °C for 10–15 minutes. Initial components are used in the following ratio, wt.%: soya flour 4.3–7.2, rice flour 14.8–16.5, maize flour 14.8–16.5, tapioca starch 8.5–12.5, xanthan gum 0.1–0.2, cheese milk whey 15.7–17.3, food chicken eggs 12.6–13.7, vegetable oil 6.2–6.5, water 13.0–19.6.

EFFECT: invention increases stability of dough and ready products from it to temperature leaks during their cooking, freezing / unfreezing during prolonged storage due to improved rheological properties of the dough, as well as to improve their organoleptic properties.

1 cl, 3 tbl, 3 ex

Description

The invention relates to the food industry and public catering, namely, to methods for the production of unleavened dough for making dumplings, dumplings, khinkali, manti, pizza and other products.

Known patent RU 2452182, publ. 06/10/2012, for the invention "Dumpling dough", which contains gluten-containing flour from oats, water, milk, vegetable oil and cheese.

The disadvantage of this test is the limited scope, due to the use of gluten-containing raw materials, as well as the introduction of cheese, which changes the physicochemical properties of the test and limits its use, because such a dough has a too pronounced cheese taste, atypical for the taste of dumplings, dumplings, khinkali.

The prototype of the invention is a method for the production of gluten-free dumplings dough, which provides for heating the flour mixture "MIKS" (for 12 minutes at 65 ° C), which includes rice flour, amaranth flour, putre flour, corn starch, flaxseed flour (in the ratio 69.5%: 6.8%: 11%: 11.3%: 1.3%), kneading in a dough mixer with milk (curd) whey and water, with the addition of gums (xanthan and guar), salt, sunflower oil, food chicken eggs. The moisture content of gluten-free dumplings should not exceed 40-42%) (Patent RU 2641075).

The disadvantage of this technical solution is the low consumer properties of the dough and products from it, due to a low degree of approximation of its rheological properties to the indicators of the dough from traditional plant raw materials (wheat flour, premium).

The objective of the present invention is to improve the method for producing gluten-free unleavened dough, which makes it possible to bring the rheological properties of the developed dough as close as possible to those of a dough made from traditional plant raw materials (high-quality wheat flour).

The technical result of the invention is to increase the stability of the dough and finished products from it to temperature shocks during cooking, freezing / thawing during long-term storage, by improving the rheological properties of the dough, as well as improving their organoleptic properties.

The technical result is achieved by the fact that the method for the production of gluten-free unleavened dough includes preparation and mixing of recipe components, followed by kneading the dough, while mixing the components is carried out in stages, at the first stage, cheese whey is mixed with a temperature of 35-40 ° C with a mixture of soy flour, tapioca starch and xanthan gum, followed by holding the resulting mixture for 10-15 minutes at a temperature of 22-24 ° C, at the second stage, they mix edible chicken eggs, water, vegetable oil, rice and corn flour, at the third stage, the compound obtained in the first and the second stage of mixtures, and the dough is kneaded for 4-7 minutes, followed by keeping it at a temperature of 4-6 ° C for 10-15 minutes, while the original components are used in the following content, wt%:

Soy flour 4.3-7.2 Rice flour 14.8-16.5 Corn flour 14.8-16.5 Tapioca starch 8.5-12.5 Xanthan gum 0.1-0.2 Cheese whey 15.7-17.3 Edible hen eggs 12.6-13.7 Vegetable oil 6.2-6.5 Water 13.0-19.6

Providing the possibility of the greatest approximation of the rheological properties of the developed dough to those of dough made from traditional plant raw materials (wheat flour, premium grade), is achieved by improving the rheological and organoleptic properties of the dough and products made from it.

The use of one type of gluten-free raw material for dough production cannot provide rheological performance of test systems close to the performance of a wheat flour reference test. In this regard, the use of gluten-free raw materials in a mixture and in combination with additional components makes it possible to simulate the properties of gluten and have a positive effect on the rheological properties of both semi-finished and finished products.

The introduction of rice flour into the dough is aimed at ensuring optimal indicators of the shape stability of the dough and finished products, improving the organoleptic characteristics (the color of the dough and products becomes lighter, the taste and smell - more sour milk), as well as increasing the content of carbohydrates, starch, soluble dietary fiber, magnesium, calcium, iron, B vitamins in the dough and finished product.

The use of soy flour in the production of gluten-free dough and products made from it allows to bring the indicators of the nutritional and biological value of gluten-free unleavened dough and products from it as close as possible to those of dough and wheat flour products, reduce the number of eggs used, improve the dispersion of fat in the liquid dough component, rheological characteristics test and its structure. Dumplings and other products made from gluten-free unleavened dough with soy flour developed by us boil quickly, do not stick together and have a pleasant taste and smell.

The use of corn flour allows you to give the dough and products from it a sufficient degree of loosening, enrich vitamin B _{1 with} iron, calcium, magnesium, phosphorus, copper, and also improve the color of the dough and products made from it (slightly yellowish tint).

The water absorption capacity of flour, which is determined by the amount of water (in% by weight) required to obtain a dough of a certain consistency, is the main characteristic that determines the rheological parameters of test systems, as well as the organoleptic characteristics of the finished product. Due to the fact that soybean, rice and corn flours are characterized by different water absorption capacity, then preparing the dough by simultaneous mixing will reduce the rheological properties of the dough system.

The proposed method for the production of gluten-free unleavened dough provides for its preparation in three stages. The high water absorption capacity of soy flour (88%) in comparison with corn (80.6%) and rice (69.3%) makes it necessary to mix it separately with the recipe components of the dough. At the first stage, when mixing a mixture consisting of soy flour, tapioca starch and xanthan gum, with cheese whey containing from 5.0 to 6.0% sodium chloride, a temperature of 35-40 ° C and keeping it for 10-15 mines contained in cheese whey metal ions interact with proteins of soy flour, which causes weakening of bonds, a change in their spatial structure and isoelectric point of proteins, as a result of which the hydrophobic properties of proteins are enhanced, and therefore, the emulsifying and gel-forming properties are improved, which leads to an improvement in the rheological properties of the dough.

Varying the properties of gluten of flour raw materials and obtaining the necessary rheological characteristics of the test system is also achieved by using rheological correctors of dispersions - tapioca starch and xanthan gum. Since tapioca starch has an increased gel-forming, emulsifying, fat- and water-holding capacity, its use in the production of fresh gluten-free dough can significantly increase the stability of the heterogeneous dispersed test system and regulate the severity of its individual rheological parameters. It forms elastic gels that are stable in comparison with other starches when heated, stirring and freezing, which makes it possible to increase the degree of preservation of dough products and exclude the possibility of cracking the surface of the product, their adhesion when exposed to air during temperature jumps before freezing and / or during freezing , as well as when defrosting and cooking finished products.

The use of xanthan gum allows you to give the dough mass plasticity and increase the elasticity of finished products.

Mixing at the second stage of food chicken eggs, water, vegetable oil (sunflower), rice and corn flour makes it possible to obtain a protein-fat emulsion that provides not only a high nutritional and biological value of the dough, but preservation of the strength characteristics of the emulsion during heat treatment, freezing / thawing of the dough and products from it. In addition, the presence of vegetable oil in the dough, in combination with the above-mentioned ingredients, also has a positive effect on the dynamic viscosity of the dough, which makes it possible to exclude rupture of the shell of the product during high-temperature heat treatment.

The combination of prepared flour mixtures obtained at the first and second stages during the kneading of the dough allows to reduce the kneading of the dough to 4-7 minutes, and the subsequent holding of the dough at a temperature of 4-6 ° C for 10-15 minutes, will allow it to be cooled to a temperature of 8-10 ° C, at which the dough system reaches the maximum equilibrium at which the dough and products are characterized by optimal rheological characteristics.

Thus, the combination of the proposed features makes it possible to provide the possibility of the greatest approximation of the rheological properties of the developed dough to the indicators of dough made from traditional plant raw materials (wheat flour, premium grade), by increasing the stability of the dough and finished products from it to temperature jumps during cooking, freezing / defrosting during long-term storage, by improving the rheological properties of the dough, and also to improve their organoleptic properties.

Examples of specific implementation.

Prototype. The technological process for the production of gluten-free dumplings involves heating the flour mixture "MIKS" (for 12 minutes at 65 ° C), which includes rice flour, amaranth flour, chickpea flour, corn starch, flaxseed flour (in a ratio of 69.5% : 6.8%: 11%: 11.3%: 1.3%). The ingredients provided by the recipe are sequentially introduced into the kneader for preparing the dough: rice flour, amaranth flour, chickpea flour, flaxseed flour, corn starch, edible chicken eggs, sunflower oil, guar gum, xanthine gum, edible salt, a mixture of water and whey ( with t = 37 ± 1 ° C). The resulting dough after 7-9 minutes of kneading should have a moisture content of 40-42% and a temperature of no more than 28 ° C.

Example 1.

The ingredients used for the production of gluten-free dough are preliminarily prepared: rice flour, corn flour, soy flour and other dry components are sieved from foreign impurities using sieves, then they are dosed. Cheese whey and water are prepared and dosed.

Chicken eggs are ovoscoped, soaked in warm water, defatted with a 1% solution of soda ash, rinsed with water, disinfected in a solution of a chlorine-containing preparation, rinsed, and the egg mass is prepared.

At the first stage, cheese whey is mixed with a temperature of 35 ° C, mixed with a mixture containing soy flour, tapioca starch and xanthan gum. The resulting mixture is kept for 15 minutes at a temperature of 24 ° C.

At the second stage, mixing of edible chicken eggs, vegetable oil, rice and corn flour and water is carried out.

At the third stage, the resulting mixtures are connected, and the dough is kneaded for 4 minutes, followed by keeping it at a temperature of 4 ° C for 15 minutes. As a result, the dough is cooled to a temperature of 8 ° C. In this case, the original recipe components are taken in a certain content (wt%):

Soy flour 4,3 Rice flour 16.5 Corn flour 16.5 Tapioca starch 8.5 Xanthan gum 0.1 Cheese whey 15.7 Edible hen eggs 12.6 Vegetable oil 6.2 Water 19.6

The resulting dough after kneading should have a dough moisture content of 40%.

Example 2.

The ingredients used for the production of gluten-free dough are preliminarily prepared: rice, corn, soybean and other dry ingredients are sieved from foreign impurities using sieves, then they are dosed. Cheese whey and water are prepared and dosed.

Chicken eggs are ovoscoped, soaked in warm water, defatted with a 1% solution of soda ash, rinsed with water, disinfected in a solution of a chlorine-containing preparation, rinsed, and the egg mass is prepared.

At the first stage, cheese whey is mixed with a temperature of 37 ° C, mixed with a mixture containing soy flour, tapioca starch and xanthan gum. The resulting mixture is kept for 13 minutes at a temperature of 23 ° C.

At the second stage, mixing of edible chicken eggs, vegetable oil, rice and corn flour and water is carried out.

At the third stage, the resulting mixtures are connected, and the dough is kneaded for 6 minutes, followed by keeping it at a temperature of 5 ° C for 13 minutes. As a result, the dough is cooled to a temperature of 9 ° C. In this case, the original recipe components are taken in a certain content (wt%):

Soy flour 5.1 Rice flour 15.7 Corn flour 15.7 Tapioca starch 11.0 Xanthan gum 0.15 Cheese whey 16.55 Edible hen eggs 13.2 Vegetable oil 6,3 Water 16.3

The resulting dough after kneading should have a dough moisture content of 41%.

Example 3.

The ingredients used for the production of gluten-free dough are preliminarily prepared: rice, corn, soybean and other dry ingredients are sieved from foreign impurities using sieves, then they are dosed. Cheese whey and water are prepared and dosed.

Chicken eggs are ovoscoped, soaked in warm water, defatted with a 1% solution of soda ash, rinsed with water, disinfected in a solution of a chlorine-containing preparation, rinsed, and the egg mass is prepared.

At the first stage, cheese whey is mixed with a temperature of 40 ° C, mixed with a mixture containing soy flour, tapioca starch and xanthan gum. The resulting mixture is kept for 10 min at a temperature of 24 ° C.

At the second stage, mixing of edible chicken eggs, vegetable oil, rice and corn flour and water is carried out.

At the third stage, the resulting mixtures are connected, and the dough is kneaded for 7 minutes, followed by keeping it at a temperature of 6 ° C for 10 minutes. As a result, the dough is cooled to a temperature of 10 ° C. In this case, the original recipe components are taken in a certain content (wt%):

Soy flour 7.2 Rice flour 14.8 Corn flour 14.8 Tapioca starch 12.5 Xanthan gum 0.2 Cheese whey 17.3 Edible hen eggs 13.7 Vegetable oil 6.5 Water 13

The resulting dough after kneading should have a dough moisture content of 42%.

Comparative assessment of the rheological characteristics of test systems made from wheat flour, according to the prototype and according to the proposed method are presented in table 1.

During the study, the following quality indicators of the developed gluten-free test systems were determined: appearance, texture, color, smell and taste. The results are shown in Table 2.

The chemical composition of the wheat dough and the developed dough per 100 g is presented in Table 3.

The analysis of the tables showed that the proposed method for the production of gluten-free unleavened dough makes it possible to obtain a dough characterized by the closest possible indicators of rheological, organoleptic and physicochemical properties to those of a dough made from traditional plant raw materials (premium wheat flour).

The taste and smell of the dough obtained by the proposed method corresponds to the inherent benign raw materials, taking into account the prescription components used. Herbs and spices can also be added to the dough, which are used in the event that the dough is then used for products with filling.

The dough in the product can be subjected to any heat treatment, after heat treatment - it acquires a soft consistency characteristic of the finished product.

The dough is suitable for both refrigerated and frozen storage.

Claims (2)

A method for the production of gluten-free unleavened dough, including the preparation and mixing of recipe components, followed by kneading the dough, characterized in that the mixing of the components is carried out in stages, at the first stage, cheese whey is mixed with a temperature of 35-40 ° C with a mixture of soy flour, tapioca starch and xanthan gum , followed by holding the resulting mixture for 10-15 minutes at a temperature of 22-24 ° C, at the second stage - mix edible chicken eggs, water, vegetable oil, rice and corn flour, at the third stage, the compounds obtained at the first and second stages are combined mixtures, and the dough is kneaded for 4-7 minutes, followed by keeping it at a temperature of 4-6 ° C for 10-15 minutes, while the original components are used in the following content, wt%: Soy flour 4.3-7.2 Rice flour 14.8-16.5 Corn flour 14.8-16.5 Tapioca starch 8.5-12.5 Xanthan gum 0.1-0.2 Cheese whey 15.7-17.3 Edible hen eggs 12.6-13.7 Vegetable oil 6.2-6.5 Water 13.0-19.6