RU2759223C2 - Composite mixtures for production of bakery products intended for baby food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: three options of composite mixtures for the production of bakery products intended for baby food are proposed. The first option of the composite mixture contains first-grade wheat flour, peeled rye flour, oat flakes, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry whey at certain component ratios. The second option of the composite mixture contains first-grade wheat flour, wheat germ flour, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry whey at certain component ratios. The third option of the composite mixture contains first-grade wheat flour, cocoa powder, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, and dry whey at certain component ratios.

EFFECT: group of inventions makes it possible to obtain composite mixtures nutritionally adapted for baby food, providing high physical-chemical and organoleptic quality indicators of bakery products.

3 cl, 2 tbl, 6 ex

Description

The invention relates to the food industry, in particular the bakery, and can be used to create composite mixtures for the production of bakery products intended for baby food.

Adequate nutrition of children is the main condition for ensuring their health, resistance to infections, other adverse factors and the ability to learn at all ages.

Extensive epidemiological studies carried out in recent years have revealed significant disturbances in the nutritional structure and nutritional status of children and adolescents. These include: significant deviations from the recommended intake of nutrients by children of preschool and school age; disturbances in the balance of diets in school institutions; decrease in indicators of physical development.

A particularly serious problem is protein deficiency, the daily requirement for which increases as the child grows up, dietary fiber, a number of micronutrients, in particular vitamins: C, A, B ₁ , _B2 , minerals: iron, calcium, iodine, etc.

Bread and bakery products are among the staple foods for children. In accordance with the requirements of SanPiN 2.3.2.1078-01 "Hygienic Requirements for the Safety and Nutritional Value of Food Products", 100 g of bakery products for baby food should contain 8.0-13.0 g of proteins, 1.0-8.0 g of fat, 45.0-55.0 g carbohydrates, 1.8-3.0 mg iron, 0.15-0.40 mg thiamine, 0.1-0.5 mg riboflavin, 1.5-3.0 mg niacin, 210-340 kcal of energy value.

Therefore, at present, it is especially important to create composite mixtures for expanding the range of bakery products for baby food, enriched with minerals, vitamins, nutrients.

The advantages of using composite mixtures are as follows:

- long shelf life;

- sanitary safety of production due to the reduction of the risk of microbiological infection;

- saving space, equipment and labor costs;

- reduction of transportation costs;

- the ability to quickly prepare bread in the required amount.

State of the art.

Known multicomponent mixture "Rustic grain" for the preparation of bakery products, containing as a flour base wheat bakery flour of the highest grade or first grade, or second grade, and also additionally contains a complex fortifier in the form of a grain mixture "Cereal Top" and an improver "Cornfrish" when the following ratio of components,%:

Cereal Top grain mix 21.5 Improver "Cornfrish" 3.75 Wheat baking flour 74.75

(patent RU No. 2284110 C2, A21D 2/36, A21D 8/02, 27.09.2006).

However, this mixture is not intended for the preparation of baked goods for baby food. The disadvantage of this method is that the preventive effect of the multicomponent mixture has not been proven. The compositions of the Cereal Top grain mixture and the Kornfrish improver are not presented.

Known composition of flour mixtures, characterized in that it contains wheat flour of the first grade, whole wheat flour, food salt, white sugar, dry gluten, dry milk, flax seeds, ascorbic acid and dihydroquercetin with the following ratios of components:

Baking wheat flour of the first grade 62.8-25.0 Whole-ground wheat flour 26.9-58.5 Table salt 1.3 ± 0.2 White sugar 3.6-3.4 Dry gluten 1.8-3.4 Powdered milk 0.9-4.2 Flax seeds 2.7-4.2 Ascorbic acid 0.008 ± 0.002 Dihydroquercetin 0.022 ± 0.002

(patent RU No. 2698670 C1, A21D 2/00, 28.08.2019).

The disadvantage of this technical solution is that the presented mixture compositions are not intended for the production of specialized bakery products, namely for baby food. In addition, the technological effect of obtaining the specified composition is not evaluated.

Known mixture for the production of bread, characterized in that it contains wheat flour and rye flour, taken at the following ratio in%: wheat flour - 20-34, seeded rye flour - 27-41 (patent RU No. 2161407 C1, A21D 8 / 02, A21D 8/04, 10.01.2001).

The disadvantage of this method is that bakery products prepared using this mixture have low consumer properties - specific volume, porosity, crumb color, etc.

The closest in technical essence and the achieved result is the invention, which claims a composite mixture for the production of bakery products, consisting of barley flakes, pea flakes, oat flakes, wheat flakes, rye flakes, sunflower kernels, taken at the following ratio of components,%: barley flakes 15, pea flakes 20, oat flakes 15, wheat flakes 15, rye flakes 15, sunflower kernels 20 (patent RU No. 2556061 C1, A21D 8/02, 10.07.2015).

The disadvantage of this technical solution is the composition, which provides for the additional introduction of the main and additional raw materials in the preparation of bakery products, which does not allow to simplify the technological process in conditions of production with low equipment of bakery equipment. The presented mixture is not intended for the production of specialized bakery products, namely for baby food.

The objective of the present invention is the development of composite mixtures nutritiously adapted for baby food, providing high physicochemical and organoleptic characteristics of the quality of bakery products prepared from them.

The problem is solved in such a way that the formulations of composite mixtures for the production of bakery products intended for baby food, characterized by the fact that they are developed in three versions. Namely:

- a composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains bakery wheat flour of the first grade, peeled rye bakery flour, oat flakes, food salt with a low sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry cheese whey with the following component ratios,%:

Baking wheat flour of the first grade 60.0-70.0 Peeled rye bakery flour 18.0-8.5 Oat flakes 13.4-9.6 Food salt with low sodium content, enriched with potassium and magnesium 0.6-0.7 White sugar 5.0-5.2 Wheat gluten dry 1.0-3.0 Dry cheese whey 2.0-3.0

- a composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains wheat flour of the first grade, flour from wheat germ, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and cheese whey dry with the following ratios of components,%:

Baking wheat flour of the first grade 84.0-77.8 Wheat germ flour 9.5-13.6 Food salt with low sodium content, enriched with potassium and magnesium 0.7-0.6 White sugar 2.0-3.0 Wheat gluten dry 1.0-2.0 Dry cheese whey 2.8-3.0

- a composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains bakery wheat flour of the first grade, cocoa powder, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar and dry cheese whey with the following component ratios ,%:

Baking wheat flour of the first grade 85.0-77.3 Cocoa powder 2.0-8.0 Food salt with low sodium content, enriched with potassium and magnesium 0.6-0.7 White sugar 10.4-11.0 Dry cheese whey 2.0-3.0

The advantages of this task are due to the possibility of preparing bakery products at small and medium-sized enterprises, catering establishments and at home. Composite mixtures are developed on the basis of natural domestic raw materials, which make it possible to increase the nutritional and biological value of products, and are also economically profitable.

The technical result of the claimed composite mixtures is that they differ significantly from analogues in composition, balance of nutrients and quantitative ratio of ingredients.

In particular, when considering the first composite mixture, the inclusion of first grade wheat flour, peeled rye flour, oat flakes, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry cheese whey.

In the claimed invention - in the first composite mixture to achieve the set goal, wheat flour of the first grade is used as a flour base. The use of wheat flour of the first grade as a flour base is due to the fact that it has a sufficiently high content of gluten, which makes the dough made from it elastic, and the finished products are of good shape, large volume, pleasant taste and aroma. When using bakery wheat flour of the first grade, the nutritional value of the product increases due to the mineral and vitamin compositions, the presence of coarse bran particles, which include cellulose, hemicellulose, which are not assimilated by the body.

Peeled rye bakery flour is characterized by its chemical composition and baking properties, which give the products a high nutritional value. It contains a large amount of dietary fiber, minerals (calcium, potassium, fluorine, magnesium, iodine, iron, phosphorus, manganese, zinc, copper), vitamins (β-carotene, niacin, thiamine, folic acid, riboflavin, tocopherol) ...

Oat flakes contain a large amount of polysaccharides, dietary fiber, B vitamins, minerals (magnesium, potassium, iron, selenium, zinc).

Dry wheat gluten (gluten), which is part of the developed flour mixtures, is a source of vegetable protein.

Dry milk whey is a source of protein substances, macro- and micronutrients. The use of whey powder also improves the quality of baked goods, increases their nutritional value and slows down the staling process.

Also, the first composite mixture contains flavoring additives - food salt with a reduced sodium content, enriched with potassium and magnesium, and white sugar.

In the second composite mixture, to achieve this goal, wheat flour of the first grade was also used as a flour base.

Wheat germ flour is a dietary product, as it contains substances necessary for the human body in an easily assimilable form (vitamins of group B, A, E, magnesium, potassium, manganese, phosphorus, phospholipids, phytosterols, polyunsaturated fatty acids). These nutrients benefit the cells, blood, nervous system and immune system by promoting the renewal of the entire body.

Dry wheat gluten (gluten), which is part of the developed flour mixtures, is a source of vegetable protein.

Dry milk whey is a source of protein substances, macro- and micronutrients. The use of whey powder also improves the quality of baked goods, increases their nutritional value and slows down the staling process.

Also, the second composite mixture contains flavoring additives - food salt with a reduced sodium content, enriched with potassium and magnesium, and white sugar.

In the third composite mixture, to achieve this goal, wheat flour of the first grade was also used as a flour base.

Cocoa powder, which is part of the developed composite mixture, is a source of minerals (calcium, magnesium, copper, phosphorus, potassium, zinc), 10% of the volume are flavonoids. It helps reduce the risk of heart attacks and strokes, improves brain function, lowers blood pressure, and fights depression.

Dry milk whey is a source of protein substances, macro- and micronutrients. The use of whey powder also improves the quality of baked goods, increases their nutritional value and slows down the staling process.

Also, the third composite mixture contains flavoring additives - food salt with a reduced sodium content, enriched with potassium and magnesium, and white sugar.

The claimed composite mixtures are optimally selected balanced compositions of components for the production of bakery products intended for baby food.

The implementation of the present invention can be illustrated by the following examples.

Example 1

We are preparing the first composite mixture for the production of bakery products intended for baby food.

We mix baking wheat flour of the first grade, peeled rye baking flour, oat flakes, food salt with a low sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry cheese whey with the following ratios of components:

Baking wheat flour of the first grade 60.0 Peeled rye bakery flour 18.0 Oat flakes 13.4 Food salt with low sodium content, enriched with potassium and magnesium 0.6 White sugar 5.0 Wheat gluten dry 1.0 Dry cheese whey 2.0

Example 2

We prepare a composite mixture as in example 1, but with the following ratios of components:

Baking wheat flour of the first grade 70.0 Peeled rye bakery flour 8.5 Oat flakes 9.6 Food salt with low sodium content, enriched with potassium and magnesium 0.7 White sugar 5.2 Wheat gluten dry 3.0 Dry cheese whey 3.0

Example 3

We are preparing a second composite mixture for the production of bakery products intended for baby food.

We mix baking wheat flour of the first grade, wheat germ flour, food salt with a low sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and dry cheese whey with the following ratios of components:

Baking wheat flour of the first grade 84.0 Wheat germ flour 9.5 Food salt with low sodium content, enriched with potassium and magnesium 0.7 White sugar 2.0 Wheat gluten dry 1.0 Dry cheese whey 2.8

Example 4

We prepare a composite mixture as in example 3, but with the following ratios of components:

Baking wheat flour of the first grade 77.8 Wheat germ flour 13.6 Food salt with low sodium content, enriched with potassium and magnesium 0.6 White sugar 3.0 Wheat gluten dry 2.0 Dry cheese whey 3.0

Example 5

We are preparing the third composite mixture for the production of bakery products intended for baby food.

We mix baking wheat flour of the first grade, cocoa powder, edible salt with a low sodium content, enriched with potassium and magnesium, white sugar and dry cheese whey with the following component ratios:

Baking wheat flour of the first grade 85.0 Cocoa powder 2.0 Food salt with low sodium content, enriched with potassium and magnesium 0.6 White sugar 10.4 Dry cheese whey 2.0

Example 6

We prepare a composite mixture as in example 5, but with the following ratios of components:

Baking wheat flour of the first grade 77.3 Cocoa powder 8.0 Food salt with low sodium content, enriched with potassium and magnesium 0.7 White sugar 11.0 Dry cheese whey 3.0

To prove the use and industrial applicability of this invention, baked goods were baked from composite mixtures in accordance with the claimed compositions, using a one-phase accelerated dough preparation method. The results of the analysis of the quality of products from the claimed composite mixtures are presented in table 1.

The preparation of bakery products according to examples 1 and 2 provides an improvement in their quality indicators in comparison with the prototype, namely physicochemical: the specific volume increases by an average of 17%, the acidity of the crumb is 2 degrees lower, organoleptic (surface, crumb condition). The use of mixtures as a prescription component of bakery products contributes to an increase in nutritional value: carbohydrates - by 46.5-58.8%, dietary fiber - by 16.5-33.0%, calcium - by 40.5-52.5% in depending on the example mixture.

The preparation of bakery products according to examples 3 and 4 provides an improvement in their quality indicators compared to the prototype, namely physicochemical: the specific volume increases by an average of 11%, the acidity of the crumb is 1 degree lower, organoleptic (surface, crumb condition). The use of mixtures as a prescription component of bakery products contributes to an increase in nutritional value: carbohydrates - by 62.0-65.5%, dietary fiber - by 33.0%, calcium - by 40.5-44.0%, niacin - by 33 , 0-66.5% depending on the example of the mixture.

The preparation of bakery products according to examples 5 and 6 provides an improvement in their quality indicators in comparison with the prototype, namely physicochemical: the specific volume increases by an average of 43.7%, the acidity of the crumb is 1.5 degrees lower, organoleptic (surface, condition of the crumb ). The use of mixtures as a prescription component of bakery products contributes to an increase in nutritional value: carbohydrates - by 70.5-77.5%, dietary fiber - by 16.5-50.0%, calcium - by 22.0-57.5% in depending on the example mixture.

The calculation of the nutritional value of bakery products from the declared composite mixtures intended for baby food has been carried out. The calculation results are presented in table 2.

Comparison of the calculated nutritional value and obtaining some indicators of nutritional value from the prototype and from composite mixtures intended for baby food show their significant advantage.

Bakery products prepared according to the prototype do not meet the requirements for permissible normalized levels of certain nutrients for baby food: the protein content is higher by 97.0%, thiamine - by 32.5%, while carbohydrates are less by 47.0%, the content sodium increased by 3-4 times.

To prove the assessment of the effectiveness of the bakery products obtained from the claimed composite mixtures for baby food, the Institute of Nutrition of the Russian Academy of Medical Sciences received positive expert opinions No. 72 / E-2034 / n-10 dated 11/17/2010, No. 72 / E-2036 / n-10 dated 11/17/2010, No. 72 / E-2035 / n-10 of 11/17/2010 for the developed assortment.

Claims (6)

1. Composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains bakery wheat flour of the first grade, peeled rye bakery flour, oat flakes, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, wheat gluten dry and dry cheese whey with the following ratios of components, wt%: Baking wheat flour of the first grade 60.0-70.0 Peeled rye bakery flour 8.5-18.0 Oat flakes 9.6-13.4 Food salt with low sodium content, enriched with potassium and magnesium 0.6-0.7 White sugar 5.0-5.2 Wheat gluten dry 1.0-3.0 Dry cheese whey 2.0-3.0 2. A composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains bakery wheat flour of the first grade, wheat germ flour, food salt with a reduced sodium content, enriched with potassium and magnesium, white sugar, dry wheat gluten and whey dry cheese with the following ratios of components, wt%: Baking wheat flour of the first grade 77.8-84.0 Wheat germ flour 9.5-13.6 Food salt with low sodium content, enriched with potassium and magnesium 0.6-0.7 White sugar 2.0-3.0 Wheat gluten dry 1.0-2.0 Dry cheese whey 2.8-3.0 3. A composite mixture for the production of bakery products intended for baby food, characterized by the fact that it contains bakery wheat flour of the first grade, cocoa powder, food salt with a low sodium content, enriched with potassium and magnesium, white sugar and dry cheese whey in the following ratios components, wt%: Baking wheat flour of the first grade 77.3-85.0 Cocoa powder 2.0-8.0 Food salt with low sodium content, enriched with potassium and magnesium 0.6-0.7 White sugar 10.4-11.0 Dry cheese whey 2.0-3.0