RU2753621C1 - Gluten free molded bread - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to the food industry. Gluten-free breads are made from dough variants, the recipes of which include: rice flour, semi-finished rice sourdough, potato starch, corn starch, food fibers, hydroxypropyl cellulose, food salt, cane sugar, drinking water, vegetable oil, flaxseed flour, pea protein isolate, xanthine gum, semi-finished product of soaked seeds, enzyme preparation for gluten-free products, pressed bakery yeast, flaxseed flour, semi-finished product of caraway seeds, molasses. A semi-finished rice sourdough product is made from a starter culture, rice flour and drinking water. The semi-finished product of soaked seeds is soaked sunflower seeds, dark flax seeds, light flax seeds, pumpkin seeds. Semi-finished caraway seeds are steamed caraway seeds. The starting components are used in a certain ratio.

EFFECT: invention allows creating gluten-free breads with organoleptic characteristics similar to traditional types of bread containing gluten.

3 cl

Description

The group of inventions relates to the food industry, namely the production of gluten-free baked confectionery products (bread).

A method for the production of gluten-free bread is known from the prior art (patent RU 2662775 C2, published on July 30, 2018) from components such as corn starch, soy protein isolate, salt, granulated sugar, citrus fibers, lecithin, mountain ash powder (fruits / pomace), rice flour, soy flour, dry bacterial concentrate. This invention is aimed at providing a more pronounced taste and smell of gluten-free bread, slowing down staling, as well as increasing microbiological resistance during storage by reducing the moisture content of the crumb and increasing acidity.

A gluten-free mixture is known from the prior art for making a dough used for preparing gluten-free products, incl. bread (patent EA 023092 B1, published 04/29/2016), including a gluten-free starch source (ground corn starch, potato starch, sweet potato starch, rice starch, pea starch, cassava starch, sorghum starch or a mixture thereof) and a gluten-free source pentosans (synthetic pentosan, natural plant pentosan obtained from ground oil seeds, ground parts of plants with a high content of pentosans, ground parts of oil plants with a high content of pentosans, corn husks, corn bran, corn cake, rapeseed cake, rice husks, seeds sunflower seed meal, flaxseed meal, flaxseed meal, hemp seed, soy flour, quinoa meal, amaranth meal, sorghum meal, coffee bean meal, carrot meal or a mixture thereof), gluten-free protein source (ground lupins, ground peas, ground beans, ground field beans, milk powder, whey powder, egg powder or a mixture thereof), a sourdough made from gluten-free flour, while this sourdough contains lactobacilli from the group Lactobacillus plantarum, L. fermentum, L. paracasei, L. paralimentarius, L. helveticus, Leuconostoc argentinum and Saccharomyces pastorianus. This invention makes it possible to create a gluten-free mixture of gluten-free flours, grain products and oilseeds and other raw materials according to a gluten-free recipe, which is technologically comparable to traditional flours.

The disadvantage of such solutions is the range of products obtained, which is limited in terms of organoleptic characteristics.

The task and the technical result of the present group of inventions is the creation of gluten-free baked goods (bread) with a set of organoleptic characteristics similar to traditional types of bakery products.

The problem is solved, and the technical result is achieved with the help of such bread options, made from gluten-free dough according to the following recipes.

Option 1

At the same time, the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water, and the soaked seeds are soaked sunflower seeds, dark flax seeds, light flax seeds, pumpkin seeds.

Such bread is classified as "Shaped Sliced Grain Bread".

Option 2

At the same time, the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water.

This type of bread is classified as Light Shaped Sliced Bread.

Option 3

At the same time, the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water, and the semi-finished caraway product is steamed caraway seeds.

Such bread is classified as “Caraway Sliced Form Bread”.

The above listed products are made in the following way:

All types of flour, dietary fiber, starches, food additives and technological aids (pea protein isolate, vegetable carbon dye, lecithin, xanthan gum) are sifted through sieves and passed through magnetic traps. The compressed yeast is used in the form of a yeast suspension, i. E. break into small pieces (10-15 gr). Water with a temperature of 26 ° C is added in a ratio of yeast to water 1: 3 and mixed. The yeast suspension is passed through a wire sieve. Dried yeast is soaked in water at a temperature of 30-35 ° C in the ratio of yeast to water 1: 3, mixed and kept for 10 minutes before kneading the dough. This yeast slurry is passed through a wire sieve. The salt is sieved through a sieve. Granulated sugar in undissolved form is sifted through a sieve. Viscous liquids (molasses, invert syrup, molasses) are filtered through a sieve and heated to a temperature (42 +/- 2 ° C) for better fluidity (viscosity reduction). The vegetable oil is filtered through a sieve of the size. Seeds of sunflower, pumpkin, caraway seeds, flax are carefully sorted out, foreign impurities are removed, washed on sieves or a washing machine with running water at a temperature of 50 ± 2 ° C. Remove excess water. The prepared seeds are thrown onto a sieve and, if necessary, steamed. Top Fresh Mix Rice was used as an enzyme preparation for gluten-free products. Psyllium is used as dietary fiber.

A semi-finished seed mixture is made from prepared seeds of pumpkin, sunflower, dark flax and flax of light and hot water (90 ° C) in a ratio of 1: 1: 1: 1: 3.2 and transferred to a steaming container. It is covered with a lid, lasts for 4 hours and is kept cold at a temperature of 4 ± 2 ° С for no more than 24 hours.

Semi-finished caraway seeds are made from prepared caraway seeds and hot water (90 ° C) in a ratio of 1:10 and poured into a steaming container. It is covered with a lid, lasts for 4 hours and is kept cold at a temperature of 4 ± 2 ° С for no more than 24 hours.

Phase 1 rice sourdough is made from a starter culture, rice flour and water (26 ° C) in a ratio of 1:10:10 and loaded into the fermenter hopper. Mix thoroughly, ripening for 16-18 hours at a temperature of 26 ° C. Sourdough acidity (pH) 4-4.5.

Phase 2 rice sourdough is made from phase 1 rice sourdough, rice flour and water (26 ° C) in a 1: 1: 1 ratio and is loaded into the fermenter hopper. Mix thoroughly, ripening for 6 hours at a temperature of 26 ° C. Sourdough acidity (pH) 4-4.5.

Rice starter culture according to phase 3 (final and specified in all versions of the product is made from rice culture culture according to phase 2, rice flour and water (26 ° С) in a 1: 1: 1 ratio and loaded into the fermenter hopper. Mix thoroughly, ripening for 6 hours at a temperature of 26 ° C. The acidity of the starter culture (pH) 4-4.5.

The dough for the entire assortment listed above is prepared in an accelerated way using rice sourdough. The dough is kneaded in a batch kneading machine. Yeast is diluted with warm water (26 ° C) in a ratio of 1: 3. All dry ingredients are loaded into the mixer bowl and the mixer is started. The raw material is mixed at first speed for 4 minutes. Diluted yeast, cold water or a mixture of water and ice in a ratio of 70:30 at a temperature of 4 ± 2 ° C and the rest of the liquid ingredients are poured in. The sourdough is loaded and the dough is kneaded at the first speed for 4 minutes and at the second speed for 2 minutes.

The finished dough is divided into a dough divider. The mass of the dough piece is determined on the basis of the established mass of the finished product, taking into account the size of the batch and shrinkage. The divided portions of dough are rounded off on a conical rounder. After rounding, the pieces of dough are subjected to final shaping and decoration, placed on prepared baking sheets (peeled and covered with baking paper). Baking sheets with dough pieces are placed on pins and sent to the climate control unit for final proofing. Then the products are baked with steam humidification in rotary ovens. After baking, the products are placed on clean baking sheets or trays on the bottom crust. The products are cooled to a packaging temperature of 24-26 ° C for 90-120 minutes. After cooling, the tin bread is cut into portions and packaged.

Examples of the implementation of the claimed bread options are breads weighing not more than 500 g after cutting, prepared from gluten-free dough according to the above recipe options:

- according to option 1

- according to option 2

- according to option 3

The resulting products were subjected to comparative organoleptic analysis in accordance with the concept reflected in GOST 31986-2012, with similar products prepared from ingredients containing gluten.

This analysis showed that due to the content (including percentage) of the aforementioned ingredients, the resulting products in shape, splendor and color do not differ from gluten analogues, the smell is aromatic, incl. the smell of the components is felt, and at the same time there are no extraneous repulsive odors, the taste is pronounced, the taste is absent, the sour taste is also absent.

Thus, the comparative analysis confirmed the possibility of obtaining high-quality products with organoleptic characteristics similar to traditional types of products in the manufacture of products according to the recipes given above.

Claims (9)

1. Shaped grain bread, characterized by the fact that it is made of dough, the recipe of which includes: rice flour, semi-finished rice sourdough, drinking water, corn starch, potato starch, sunflower oil, sunflower seeds, dark flax seeds, light flax seeds , pumpkin seeds, food fibers, pea protein isolate, cane sugar, flaxseed flour, food salt, hydroxypropyl cellulose (HPMC), xanthan gum, an enzyme preparation for gluten-free products with the following ratio of starting components, wt. %: Rice flour 7.8-8.1 Semi-finished rice sourdough 16.7-17.4 Potato starch 5.4-5.6 Corn starch 9.1-9.4 Food fibers 1.8-1.9 Hydroxypropyl cellulose 0.7-0.8 Edible salt 0.8-0.9 Cane sugar 1.4-1.5 Drinking water 32.8-33.9 Vegetable oil 2.9-3.0 Flaxseed flour 0.8-0.9 Pea Protein Isolate 1.6-1.7 Xanth gum 0.4-0.5 Semi-finished product soaked seeds 15.0-15.5 Enzyme preparation for gluten-free products 0.1-0.2 while the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water, and the semi-finished seeds soaked are soaked sunflower seeds, dark flax seeds, light flax seeds, pumpkin seeds. 2. Light sliced shaped bread, characterized by the fact that it is made of dough, the recipe of which includes: rice flour, semi-finished rice sourdough, drinking water, corn starch, potato starch, sunflower oil, pressed baker's yeast, food fibers, pea protein isolate , cane sugar, food salt, hydroxypropyl methylcellulose, xanthan gum, an enzyme preparation for gluten-free products with the following ratio of starting components, wt. %: Rice flour 10.2-10.3 Semi-finished rice sourdough 19.9-20.0 Potato starch 6.4-6.5 Corn starch 10.7-10.8 Food fibers 2.0-2.1 Hydroxypropyl cellulose 0.8-0.9 Edible salt 0.9-1.0 Pressed bakery yeast 2.4-2.5 Cane sugar 1.7-1.8 Drinking water 38.7-38.8 Vegetable oil 3.4-3.5 Pea Protein Isolate 1.9-2.0 Xanth gum 0.3-0.4 Enzyme preparation for gluten-free products 0.1-0.2 while the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water. 3. Bread shaped sliced with caraway seeds, characterized by the fact that it is made of dough, the recipe of which includes: rice flour, semi-finished rice sourdough, drinking water, corn starch, potato starch, sunflower oil, molasses, flaxseed flour, food fibers, isolate pea protein, pressed baker's yeast, cane sugar, edible salt, hydroxypropyl methylcellulose, xanthan gum, an enzyme preparation for gluten-free products, caraway seeds with the following ratio of starting components, wt. % Rice flour 7.5-7.6 Semi-finished rice sourdough 18.8-18.9 Potato starch 6.1-6.2 Corn starch 10.1-10.2 Food fibers 1.9-2.0 Hydroxypropyl cellulose 0.7-0.8 Edible salt 0.8-0.9 Pressed bakery yeast 1.6-1.7 Cane sugar 1.6-1.7 Drinking water 36.7-36.8 Vegetable oil 3.2-3.3 Flaxseed flour 2.2-2.3 Pea Protein Isolate 1.8-1.9 Xanth gum 0.5-0.6 Semi-finished caraway seeds 1.7-1.8 Molasses 3.9-4.0 Enzyme preparation for gluten-free products 0.1-0.2 the semi-finished rice sourdough is made from the starter culture, rice flour and drinking water, and the semi-finished caraway product is steamed caraway seeds.