RU2795597C2 - Application of native buckwheat starch with “clear label” - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed dough for a grain product contains from 10% to 40% by weight of native buckwheat starch relative to the total weight of the dough for a grain product. Moreover, the specified native buckwheat starch is present in granular form and obtained as a result of an extraction process free from organic solvents and chemical reagents. The specified native buckwheat starch is obtained by preparing at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour - dry grinding or buckwheat groats - wet grinding, separating the fibre fraction from the starch and protein fraction due to the difference in particle sizes at temperature, component from room temperature to 50°C, preferably by filtration using sieves, fractionation of the aqueous suspension by density at a pH of 7 to 9 to obtain a light fraction containing proteins, soluble carbohydrates and salts, and a heavy fraction containing starch, preferably using horizontal screw decanter, centrifugal decanter or hydrocyclone. Then, water is added to the heavy fraction at a temperature ranging from room temperature to 50°C to resuspend the heavy fraction, the starch fraction is treated at pH 7 to 9 and at a temperature ranging from room temperature to 50°C, at least once to remove the remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone, neutralize the pH of the starch fraction to 5-7, dry the starch fraction, preferably using a fluid bed dryer or hot air dryer, and recover the dried starch.

EFFECT: invention is aimed at obtaining a product with a high content of dietary fibre and improved taste sensations in comparison with traditional products, enhancing the feeling of satiety from its use.

12 cl, 3 dwg, 6 tbl, 2 ex

Description

The field of technology to which the invention belongs

The present invention relates to a test for a cereal product containing native buckwheat starch, to its use and to a method for making a cereal product.

Background of the invention

In the food industry, starch is a very important ingredient. It is used as a texture improver, gelling agent, thickener and stabilizer, among other things.

Over the past decade, consumers have become increasingly reluctant to buy products with a list of chemicals or chemically modified ingredients on the label. For this reason, food manufacturers take on the task of supplying clean label food products, i.e. chemically unmodified products. Consumers are also looking for slow-digesting carbohydrates, which are healthier than fast-digesting and absorbable carbohydrates. In particular, slowly digested carbohydrates are known to increase satiety and provide the brain with glucose over a long period, thereby improving cognitive function.

However, currently available "clean label" functional forms of starch derived from wax-based forms of starch may be in a pre-gelatinized form, or they are readily gelatinized during the heating process and thus rapidly digested.

Thus, there is a need for "clean label" starch forms that can be absorbed more slowly than conventional "clean label" starch forms.

It is known that raw native starch is digested more slowly than gelatinized starch. However, native starch, such as the high amylose starch commonly used to promote satiety, contains mostly resistant starch that is not a slowly digestible starch. In addition, due to its poor functionality, such as low swelling and low degree of gelatinization, such a starch deteriorates the palatability after being included in food products.

Since cell wall materials can protect starch from rapid hydrolysis by digestive enzymes, whole grain wheat flour, buckwheat flour (including groats and bran), oatmeal and other cereal flours, which are disclosed in patent applications WO 2015051228 A1 and WO 2015051236 A1, also known to be high in dietary fiber, have been used as a source of slow digesting carbohydrates. However, biscuits made from these flours are not pleasant in taste, and the biscuits typically have a very dense and hard texture. The low-sugar tartar buckwheat flour biscuits described in CN 106417511 A and CN 103168812 A have also been presented without solving the above problems. In particular, additional components are needed due to the bitter taste of Tatar buckwheat.

Thus, there is a need for slowly digestible carbohydrates that can be used in the production of food products without impairing the taste sensations created by these products. In particular, it is important to provide a "clean label" starch that is both healthful, less or not processed at all, capable of enhancing biscuit mouthfeel, and/or slow digesting. The present inventors surprisingly found that native buckwheat starch satisfies these criteria. In particular, buckwheat is an ancient grain that consumers perceive as a healthy ingredient.

Brief description of the invention

The first object of the present invention is a dough for a cereal product containing native buckwheat starch.

The second object of the present invention is the use of a test for a cereal product.

The third object of the present invention relates to the use of native buckwheat starch to partially or completely replace flour in a cereal product dough.

The fourth object of the present invention is a method for manufacturing a cereal product.

Detailed description

The first object of the present invention is a dough for a cereal product containing native buckwheat starch.

As used herein, the expression "cereal product" refers without limitation to cookies, sweet cookies, sweet sandwich cookies, sweet cookies with icing, cakes, breads, buns, confections, bars or other baked goods.

Used in this document, the expression "native buckwheat starch" refers to buckwheat starch obtained from a natural source. It is not the result of enzymatic or chemical processing methods. Native buckwheat starch is extracted from buckwheat grain (Fagopyrum esculentum) using extraction methods. Buckwheat starch can be extracted directly from buckwheat groats or from buckwheat flour with a high starch content (50-70% starch in groats and flour).

The native buckwheat starch useful in the present invention is obtained from native sources. It can be isolated from buckwheat or buckwheat flour. An example of the first extraction method includes the following steps:

1) obtaining at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour (dry grinding) or buckwheat groats (wet grinding);

2) separating the fiber fraction from the starch and protein fraction by the difference in particle size at a temperature between room temperature and 50° C., preferably by filtration using sieves;

3) density fractionation of the aqueous suspension at a pH of 7 to 9 to obtain a light fraction containing proteins, soluble carbohydrates and salts and a heavy fraction containing starch, preferably using a horizontal screw decanter, centrifugal decanter or hydrocyclone;

4) adding water to the heavy fraction at a temperature between room temperature and 50° C. to resuspend the heavy fraction;

5) treating the starch fraction at a pH of 7 to 9 and at a temperature between room temperature and 50° C. at least once to remove remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone ;

6) neutralization of the pH of the starch fraction to 5-7.

7) drying the starch fraction, preferably using a fluid bed dryer or hot air dryer;

8) extraction of dried starch.

Another example of the second extraction method comprises the following steps:

1) obtaining at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour (dry grinding) or buckwheat groats (wet grinding) with a pH of 7 to 9;

2) density fractionation of the aqueous suspension to obtain a light fraction containing proteins, soluble carbohydrates and salts, and a heavy fraction containing starch and fibers, preferably using a horizontal screw decanter, centrifugal decanter or hydrocyclone;

3) adding water to the heavy fraction at a temperature between room temperature and 50° C. to resuspend the heavy fraction;

4) separating the fiber fraction from the starch fraction by means of a difference in particle size at a temperature between room temperature and 50° C., preferably by filtration using sieves;

5) treating the starch fraction at a pH of 7 to 9 and at a temperature between room temperature and 50° C. at least once to remove remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone ;

6) neutralization of the pH of the starch fraction to 5-7.

7) drying the starch fraction, preferably using a fluid bed dryer or hot air dryer;

8) extraction of dried starch.

Advantageously, the extraction process does not involve organic solvents and chemicals. There is no chemical conversion. Thus, products containing native buckwheat starch obtained by the extraction process are "clean label" products.

The native buckwheat starch useful for the present invention does not gel but is in granular form.

In a preferred embodiment, the native buckwheat starch is 5% to 60%, preferably 10% to 40%, more preferably 12% to 35%, in particular 15% to 32% or more preferably 15% to 25% by weight relative to the total weight of the dough for a cereal product.

The cereal product dough optionally further comprises sugars such as syrups (glucose based), sugar alcohols, fat such as vegetable oil and butter, and/or flour. Sugars and/or sugar alcohols are 0% to 40%, preferably 10% to 25% and even more preferably 12% to 20% by weight relative to the total weight of the cereal product dough, fat is 5% to 25%, preferably 8% to 20% and even more preferably 10% to 15% by weight relative to the total weight of the cereal product dough, and the flour is 0% to 40%, preferably 5% to 35%, more preferably 10% up to 25% and even more preferably 15% to 20% by weight relative to the total weight of the cereal product dough.

The flour can be flour derived from cereals such as (whole grain) wheat flour and other cereals such as buckwheat flour and any flour from legumes.

Native buckwheat starch completely or at least partially replaces flour. In a preferred embodiment, native buckwheat starch at least partially replaces the flour. In another preferred embodiment, native buckwheat starch replaces flour in an amount of not more than 50% by weight, preferably not more than 35% by weight, and more preferably not more than 20% by weight, relative to the total weight of the cereal product dough.

In another preferred embodiment, native buckwheat starch replaces flour in an amount of not more than 50% by weight of the flour, preferably not more than 55% by weight of the flour, and more preferably not more than 60% by weight of the flour.

The cereal product dough further optionally contains whole grains such as oats, nuts, protein such as milk protein, pea protein and wheat protein, milk or milk powder, and/or egg. Whole grains and/or nuts make up 0% to 30%, preferably 8% to 20% and even more preferably 10% to 15% by weight relative to the total weight of the cereal product dough, protein is 0% to 30%, preferably 1% to 25%, in particular 1.5% to 15%, more preferably 2% to 15% or more preferably 5% to 8% by weight relative to the total weight of the cereal product dough, milk is 0 % to 45%, preferably 10% to 35% and even more preferably 20% to 25% by weight relative to the total weight of the cereal product dough, milk powder is 0% to 15%, preferably 1% to 10% and even more preferably 2% to 8% by weight based on the total weight of the cereal product dough and the amount of eggs is 0% to 30%, preferably 5% to 25% and even more preferably 10% to 20% by weight based on the total masses of dough for a grain product.

The cereal product optionally contains additives. Preferably, the additives are selected from a chemical leavening agent, salt, phospholipids such as lecithin, and flavors such as milk flavor, and mixtures thereof. The additives are 0% to 10%, preferably 0.1% to 5%, more preferably 0.5% to 2.5% or more preferably 0.5% to 2% by weight based on the total weight of the cereal dough. product.

In a preferred embodiment, the cereal product dough contains

- from 5% to 60%, preferably from 10% to 40%, more preferably from 12% to 35%, in particular from 15% to 32% or more preferably from 15% to 25% by weight of native buckwheat starch relative to the total weight grain product test,

- from 0% to 40%, preferably from 10% to 25% and even more preferably from 12% to 20% by weight of sugars and/or sugar alcohols, relative to the total weight of the cereal product dough,

- from 5% to 25%, preferably from 8% to 20% and even more preferably from 10% to 15% by weight of fat relative to the total weight of the dough for the cereal product,

- from 0% to 40%, preferably from 5% to 35%, more preferably from 10% to 25% and even more preferably from 15% to 20% by weight of the flour relative to the total weight of the dough for the cereal product,

- 0% to 30%, preferably 8% to 20% and even more preferably 10% to 15% by weight of whole grains and/or nuts, based on the total weight of the cereal product dough,

- from 0% to 30%, preferably from 1% to 25%, in particular from 1.5% to 15%, more preferably from 2% to 15% or more preferably from 5% to 8% by weight of protein relative to the total weight grain product test,

- from 0% to 45%, preferably from 10% to 35% and even more preferably from 20% to 25% by weight of milk relative to the total weight of the dough for the cereal product,

- from 0% to 15%, preferably from 1% to 10% and even more preferably from 2% to 8% by weight of milk powder relative to the total weight of the dough for the cereal product,

- from 0% to 30%, preferably from 5% to 25% and even more preferably from 10% to 20% by weight of eggs relative to the total weight of the dough for the cereal product, and

- from 0% to 10%, preferably from 0.1% to 5%, more preferably from 0.5% to 2.5% or more preferably from 0.5% to 2% by weight of the additive relative to the total weight of the cereal dough product.

Another object of the present invention is the use of a cereal product test to produce a cereal product.

In a preferred embodiment, native buckwheat starch improves the mouthfeel of the cereal product and/or slows down the digestion rate of the cereal product and/or provides a high fiber cereal product and/or improves satiety.

In particular, native buckwheat starch is a "clean label" starch characterized by a higher gelatinization temperature than most forms of commercial native starch. Thus, it does not swell completely during heating, and it retains some slow digestion properties after heating in a low moisture system such as a cereal product. Thus, such a cereal product can be used to prolong the feeling of fullness, for example, as a meal replacement or "meal to go". In addition, because it partially swells and/or gelatinizes, it does not impair, and may even improve, the taste experience of the cereal product.

Another object of the present invention relates to the use of native buckwheat starch to partially or completely replace flour in a cereal product dough.

The use of native buckwheat starch to at least partially replace flour in a cereal product dough provides products with appearance, texture (such as hardness and brittleness), mouthfeel, moisture content, and water activity similar to, and even better than, products without native buckwheat starch. buckwheat starch. Simultaneously, the use of native buckwheat starch to at least partially replace flour in a cereal product dough provides products with reduced digestibility compared to products without native buckwheat starch.

The terms "hardness", "strength" and "softness" refer to structural properties associated with resistance to deformation. A soft product has a low resistance to deformation, while a strong or hard product has a high resistance to deformation. Such properties can be measured, for example, with a texture analyzer. For example, hardness can be defined as the maximum force a material can withstand before it deforms.

The term "brittleness" refers to the tendency of a cereal product to crack, crumble, split, shatter, or break when a relatively small amount of force or impact is applied to it. A brittle product is usually characterized by a high degree of hardness and a low degree of binding power. The term "brittleness" encompasses fragility, brittleness, crispness, and colorability.

Another object of the present invention relates to a method for manufacturing a cereal product, comprising the following steps:

a) mixing native buckwheat starch and other dry ingredients, such as optionally sugar and flour, to form a homogeneous dry mixture,

b) adding fat and other wet ingredients to a homogeneous dry mixture and mixing to form a dough for a cereal product of the present invention and

c) baking dough for a cereal product.

In a preferred embodiment, step b) is carried out before step a). In this case, the method of manufacturing a grain product involves the following steps:

a) mixing fat and other wet ingredients to form a homogeneous mixture,

b) adding native buckwheat starch and other dry ingredients, such as optionally sugar and flour, to a homogeneous mixture and mixing to form a dough for a cereal product of the present invention, and

c) baking dough for a cereal product.

In a preferred embodiment, the method for making a cereal product includes the following steps:

a) mixing sugar, fat and other wet ingredients to form a homogeneous mixture,

b) adding native buckwheat starch and other dry ingredients, such as optionally flour, to a homogeneous mixture and mixing to form a dough for a cereal product of the present invention, and

c) baking dough for a cereal product.

In a preferred embodiment, step c) is carried out at a temperature ranging from 150°C to 250°C, preferably at a temperature ranging from 160°C to 210°C, and more preferably at a temperature ranging from 160 °C to 190°C.

In a preferred embodiment, step c) is carried out over a period of 5 to 45 minutes, preferably 8 to 20 minutes, more preferably 10 to 13 or more preferably 10 to 12 minutes.

Hereinafter, the present invention will be illustrated by means of the following figures and examples, it being understood that they are intended to explain the present invention and in no way limit its scope.

Brief description of graphic materials

In FIG. 1 shows the digestibility parameters of the biscuit of Example 1, which was made from native buckwheat starch, in accordance with the present invention, compared to biscuits made from wheat flour (control), wheat starch, or buckwheat flour.

In FIG. 2 shows the appearance of the biscuits of Example 2 made from native buckwheat starch according to the present invention compared to biscuits made from confectionery flour, whole grain wheat flour or wheat starch.

In FIG. 3 shows the digestibility parameters of the biscuits of Example 2 made from native buckwheat starch according to the present invention compared to biscuits made from confectionery flour, whole grain wheat flour or wheat starch.

EXAMPLES

Example 1

This example describes the production of biscuit samples containing wheat flour (control), native buckwheat starch, wheat starch or buckwheat flour.

Buckwheat starch was extracted from buckwheat in potato starch equipment, generally similar to the first extraction method described on page 3.

Wheat flour, wheat starch or buckwheat flour was purchased from a local grocery store in China.

Nutralys® is a concentrated and highly digestible wheat protein sourced from Roquette.

Other ingredients were purchased from a local store in China.

Ingredients for making cookies in percent by weight were as follows.

Table 1

Ingredients Wheat flour (control) Recipe Based
native buckwheat starch Recipe based on wheat starch (comparative) Recipe based on buckwheat flour (comparative) Wheat flour 32% 16% 16% - Native
buckwheat starch - 16% - - wheat starch - - 16% - Buckwheat flour - - - 32% Sugar 13.5% 13.5% 13.5% 13.5% Rolled oat powder 11.8% 11.8% 11.8% 11.8% Vegetable oil eleven% eleven% eleven% eleven% Nutralys® Wheat Protein 6.6% 6.6% 6.6% 6.6% Glucose syrup 3% 3% 3% 3% Lecithin 0.3% 0.3% 0.3% 0.3% Chemical baking powder 0.3% 0.3% 0.3% 0.3% Salt 0.2% 0.2% 0.2% 0.2% Milk 21% 21% 21% 21% Milk flavor 0.3% 0.3% 0.3% 0.3% Total 100% 100% 100% 100%

The way to get cookies is as follows:

i. mixing until homogeneous all dry ingredients with the formation of a homogeneous dry mixture;

ii. adding milk, milk flavor, lecithin, glucose syrup and vegetable oil to the dry mixture and mixing to form a homogeneous dough;

iii. rolling out the dough to a thickness of 3 mm and shaping it into shapes such as a circle using cookie cutters;

iv. baking the cut dough pieces in an oven at an upper temperature of 190°C and a lower temperature of 160°C for 10 minutes;

v. ensuring that the biscuits cool to room temperature and seal them in plastic or aluminum packages.

On the second day after biscuit preparation, biscuit texture was measured using a TA-XT plus texture analyzer (Stable Micro Systems) with a three-point bending test (HDP/3PB). Measurement parameters are listed in Table 2 below.

table 2

Mode Compression Probe HDP/3PB Speed before test 1 mm/s Test speed 2 mm/s Speed after test 10 mm/s Distance 10 mm Trigger force Auto 5g Data logging rate 500pps

The digestibility test was carried out according to the following protocol.

1) Weigh exactly 50 mg of each biscuit into a 15 ml centrifuge tube.

2) Add 2 ml of deionized water to the tube and mix.

3) Added 8.0 ml of an enzyme solution containing 0.33 mg of pancreatin and 16.7 μl of amyloglucosidase in acetate buffer (pH 6.0, containing 200 mM calcium chloride, 0.49 mM magnesium chloride and 0.02% azide sodium) into a test tube and incubated in a shaking water bath at 37°C and a shaking speed of 300 rpm.

4) After shaking the tube for periods of 0, 5, 10, 15, 20, 30, 45, 60, 90, 120, 180, 240, and 300 minutes, a 0.1 ml aliquot was quickly withdrawn and transferred to 1.5 ml microcentrifuge tube containing 0.9 ml absolute ethanol and return the tube for further digestion over time.

5) The glucose content was determined using the glucose oxidase-peroxidase (GOPOD) method (using the Megazyme reagent kit).

Digestibility (%) was calculated according to Equation 1:

(Уравнение 1),

(Equation 1),

Where:

ΔA = absorbance (response) read against reagent blank;

b = point of intersection of the graph of the linear empirical equation with the standard curve;

k = angle of inclination of the graph of the linear empirical equation to the standard curve;

f = dilution factor (0.1 ml taken from 1 ml);

V = total volume of sample solution (2 ml deionized water + 8 ml enzyme solution);

W = mass in milligrams of the analyzed sample of starch powder;

D = dry matter content of the analyzed sample;

= поправка на преобразование свободной D-глюкозы в безводную D-глюкозу (как происходит в крахмале).

= correction for the conversion of free D-glucose to anhydrous D-glucose (as occurs in starch).

The starch content of the biscuits was determined using a total starch (AA/AMG) reagent kit (Megazyme Total Starch Assay Kit).

Digestibility parameters, including digestion rate calculation (k) and overall digestibility, were measured using the methods of Gong et al. (Food Hydrocolloids, 2019, 96:634-643).

The results are shown in FIG. 1.

The moisture content was measured using a moisture analyzer (MA45C, Sartorius) adjusted to 105°C.

Water activity (a _w ) was measured using an _{a w} meter (HygroLab2, Rotronic).

The results are summarized in the following table.

Table 3

Index Wheat flour (control) Recipe Based
native buckwheat starch Recipe based on wheat starch (comparative) Recipe based on buckwheat flour (comparative) Texture Brittleness (mm) 0.44 0.39 0.47 0.40 Hardness (g) 867.9 550.3 450.2 654.0 Starch digestibility Starch digestion rate, k (1/min) 0.0300 0.0267 0.0284 0.0233 Total digestibility of starch (%) 99.0 90.8 96.4 97.1 Observation Thickness 6.85 6.30 6.72 4.44 Moisture (%) 1.58 1.01 1.26 0.69 Water activity (a _w ) 0.247 0.091 0.196 0.217

Cookies made using native buckwheat starch have better texture and appearance, lower overall starch digestibility, and lower water activity than control biscuits made using wheat flour and biscuits made using buckwheat flour. In addition, cookies made using native buckwheat starch are characterized by a lower degree of digestibility than cookies made using wheat flour (control). Although biscuits made using wheat starch were similar in texture and appearance to biscuits made using native buckwheat starch, biscuits made using wheat starch had a higher rate of digestion, overall digestibility and water activity than biscuits made using using native buckwheat starch.

Example 2

This example describes the properties of biscuits made from buckwheat starch compared to biscuits made from confectionery flour, whole grain wheat flour, and wheat starch.

Buckwheat starch was extracted from buckwheat in potato starch equipment, generally similar to the first extraction method described on page 3.

Confectionery (wheat) flour, whole grain wheat flour, wheat starch and wheat gluten were purchased from a local grocery store in China.

Other ingredients were also purchased from a local grocery store in China.

Pancreatin and amyloglucosidase used in the digestibility test were purchased from Sigma-Aldrich and Megazyme, respectively.

Ingredients for making cookies in percent by weight were as follows.

Table 4

Ingredient (%) confectionery flour Whole grain wheat flour wheat starch,
low content wheat starch,
high content buckwheat starch,
low content buckwheat starch,
high content confectionery flour 50.1% - 33.7% 17.4% 33.6% 17.2% Whole grain wheat flour - 50.1% - - - - wheat starch - - 14.4% 28.8% - - wheat gluten - - 1.6% 3.3% 1.2% 2.4% Buckwheat starch - - - - 15.1% 30.2% Egg 15.8% 15.8% 16.0% 16.0% 15.9% 15.9% Sugar 15.8% 15.8% 16.0% 16.0% 15.9% 15.9% Salt 0.8% 0.8% 0.8% 0.8% 0.8% 0.8% Butter 2.7% 2.7% 2.7% 2.7% 2.7% 2.7% Powdered milk 2.6% 2.6% 2.6% 2.7% 2.6% 2.7% Chemical baking powder 1.6% 1.6% 1.6% 1.6% 1.6% 1.6% Vegetable oil 10.6% 10.6% 10.6% 10.7% 10.6% 10.6% Total 100% 100% 100% 100% 100% 100%

The way to get cookies is as follows:

1. mixing sugar, salt and eggs for 10 s;

2. adding butter and mixing for 20 seconds;

3. adding vegetable oil and mixing for 40 s;

4. adding flour, starch, wheat gluten, chemical dough leavening agent and powdered milk to the mixture and mixing until the dough is homogeneous;

5. freezing the dough at -18°C for one hour;

6. rolling out the dough to a thickness of 5 mm and cutting into certain shapes;

7. baking in an oven at an upper temperature of 190°C and a lower temperature of 180°C for 11-13 minutes.

Appearance, texture (hardness and brittleness) and digestibility were examined for each type of biscuit according to the following protocols.

Appearance

The appearance of the biscuit was judged "with the naked eye" based on its color and surface appearance.

The results are shown in FIG. 2. Biscuit samples made using buckwheat starch were generally lighter in color than controls made using confectionery flour, whole wheat flour, and wheat starch. Cookies made using whole grain wheat flour were the darkest in color and very rough in texture, while other types of cookies had a very smooth surface.

Texture

Biscuit samples were analyzed using a TA-XT plus texture analyzer (Stable Micro Systems) after 30 and 60 days of storage. The specific parameters and settings are as follows:

- detector number: HDP/3PB;

- speed before testing: 1 mm/s;

- speed during the test: 1 mm/s;

- speed after test: 10 mm/s;

- distance: 7 mm;

- actuation force (auto): 0.5 g.

Hardness refers to the maximum force (g) that the texture analyzer will register before the cookie cracks.

Brittleness (mm) refers to the distance the probe will move downward before the cookie cracks. The more fragile the cookie, the shorter the distance the probe can travel.

The results are summarized in table 5.

Table 5

Cookie name 30 days 60 days Brittleness (distance to fracture, mm) Hardness (g) Brittleness (distance to fracture, mm) Hardness (g) confectionery flour 0.730 ± 0.105 1605.8 ± 393.4 1.003±0.157 1656.9 ± 304.0 Whole grain wheat flour 0.821 ± 0.142 1212.7 ± 172.4 0.989 ± 0.243 1237.1 ± 111.7 Wheat starch, low content 0.655 ± 0.039 1014.9 ± 171.4 0.736 ± 0.088 1045.5 ± 116.9 Wheat starch, high content 0.864 ± 0.200 518.1 ± 140.0 0.569 583.1 Buckwheat starch, low content 0.625 ± 0.045 1017.5 ± 46.6 0.688 ± 0.127 954.6 ± 78.0 Buckwheat starch, high content 0.735 ± 0.218 721.2 ± 283.8 0.461 579.7

As shown in Table 5, the biscuit samples made using wheat starch and buckwheat starch exhibited lower hardness after 30 and 60 days of storage and higher friability (due to shorter break distance) after 60 days of storage. Small hardness and increased fragility may be suitable for children, the elderly and patients with chewing problems. The decrease in hardness after 30 and 60 days of storage and the increase in brittleness after 60 days of storage were more pronounced in the case of a high starch content in the formulation. Strength did not change significantly with storage time, while the friability of controls made using confectionery flour and whole wheat flour decreased (distance to break increased) and that of controls made using high levels of wheat starch and buckwheat starch increased ( the distance to the fault decreased). The texture properties of the biscuit samples made using wheat starch and buckwheat starch were similar at the same level of starch addition.

digestibility

The digestibility test was carried out according to the following protocol.

1) Weigh exactly 50 mg of each biscuit into a 15 ml centrifuge tube.

2) Add 2 ml of deionized water to the tube and mix.

3) Added 8.0 ml of an enzyme solution containing 0.33 mg of pancreatin and 16.7 μl of amyloglucosidase in acetate buffer (pH 6.0, containing 200 mM calcium chloride, 0.49 mM magnesium chloride and 0.02% azide sodium) into a test tube and incubated in a shaking water bath at 37°C and a shaking speed of 300 rpm.

4) After shaking the tube for periods of 0, 5, 10, 15, 20, 30, 45, 60, 90, 120, 180, 240, and 300 minutes, a 0.1 ml aliquot was quickly withdrawn and transferred to 1.5 ml microcentrifuge tube containing 0.9 ml absolute ethanol and return the tube for further digestion over time.

5) The glucose content was determined using the glucose oxidase-peroxidase (GOPOD) method (using the Megazyme reagent kit).

Digestibility (%) was calculated according to Equation 1:

(Уравнение 1),

(Equation 1),

Where:

ΔA = absorbance (response) read against reagent blank;

b = point of intersection of the graph of the linear empirical equation with the standard curve;

k = angle of inclination of the graph of the linear empirical equation to the standard curve;

f = dilution factor (0.1 ml taken from 1 ml);

V = total volume of sample solution (2 ml deionized water + 8 ml enzyme solution);

W = mass in milligrams of the analyzed sample of starch powder;

D = dry matter content of the analyzed sample;

= поправка на преобразование свободной D-глюкозы в безводную D-глюкозу (как происходит в крахмале).

= correction for the conversion of free D-glucose to anhydrous D-glucose (as occurs in starch).

In the same manner as in Example 1, digestibility parameters were measured, including calculation of digestion rate (k) and overall digestibility, using the methods of Gong et al. (Food Hydrocolloids, 2019, 96:634-643).

The point of maximum digestibility of biscuits made using confectionery flour was taken as 100% for ease of comparison with other biscuit samples.

The results are shown in FIG. 3 and in table 6, which summarizes the digestibility properties.

Table 6

Starch digestion rate, k (1/min) Total digestibility of starch (%) confectionery flour 0.081 94.6 Whole grain wheat flour 0.060 88.5 Wheat starch, low content 0.062 80.3 Wheat starch, high content 0.058 84.2 Buckwheat starch, low content 0.098 76.5 Buckwheat starch, high content 0.023 71.7

As shown in FIG. 3 and Table 6, both biscuit samples made using buckwheat starch had the lowest overall digestibility compared to controls made using confectionery flour, whole grain wheat flour, and wheat starch. In addition, the biscuits made using 30% buckwheat starch (high buckwheat starch biscuits) had the lowest digestion rate(k), which was approximately 28% and 38% of the digestion rate of controls made using confectionery flour and whole grain wheat. flour, respectively.

Conclusion

Biscuits made using native buckwheat starch have better texture and appearance and have lower overall digestibility than control biscuits made from confectionery flour and whole grain wheat flour. Small hardness and increased fragility may be suitable for children, the elderly and patients with chewing problems. In addition, biscuits made with a high content of native buckwheat starch are characterized by a lower degree of overall digestibility than controls. Although biscuits made using wheat starch have a very similar texture and appearance to biscuits made using native buckwheat starch, biscuits made using wheat starch have a higher rate of digestion, overall digestibility than biscuits made using native buckwheat starch. buckwheat starch, at an equivalent starch content.

Claims (37)

1. Dough for cereal product, containing from 10% to 40% by weight of native buckwheat starch relative to the total weight of dough for cereal product, in which the specified native buckwheat starch is present in granular form and obtained by an extraction process free from organic solvents and chemical reagents, and consisting of the following stages: 1) preparation at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour - dry grinding or from buckwheat - wet grinding; 2) separating the fiber fraction from the starch and protein fraction by the difference in particle size at a temperature between room temperature and 50° C., preferably by filtration using sieves; 3) density fractionation of the aqueous suspension at pH 7 to 9 to obtain a light fraction containing proteins, soluble carbohydrates and salts, and a heavy fraction containing starch, preferably using a horizontal screw decanter, centrifugal decanter or hydrocyclone; 4) adding water to the heavy fraction at a temperature between room temperature and 50° C. to resuspend the heavy fraction; 5) treating the starch fraction at a pH of 7 to 9 and at a temperature ranging from room temperature to 50° C. at least once to remove remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone; 6) neutralization of the pH of the starch fraction to 5-7, 7) drying the starch fraction, preferably using a fluid bed dryer or hot air dryer; 8) extraction of dried starch. 2. The cereal product dough according to claim 1, wherein the native buckwheat starch is 12% to 35%, in particular 15% to 32% or more preferably 15% to 25% by weight relative to the total weight of the cereal product dough. 3. A dough for a cereal product according to claim 1 or 2, wherein the dough also contains sugars, sugar alcohols, fat and/or flour. 4. The dough for a cereal product according to claim 3, where sugars and/or sugar alcohols are from 0% to 40% by weight relative to the total mass of the dough for a cereal product, fat is from 5% to 25% by mass relative to the total mass of the dough for grain product and/or flour is from 0% to 40% by weight relative to the total mass of the dough for the grain product. 5. A dough for a cereal product according to claim 3 or 4, wherein native buckwheat starch completely or at least partially replaces flour. 6. The use of a test for a cereal product according to any one of paragraphs. 1-5 to obtain a grain product. 7. The use of a test for a cereal product according to claim 6, wherein the native buckwheat starch improves the mouthfeel of the cereal product and/or slows down the digestion rate of the cereal product and/or provides the cereal product with a high dietary fiber content and/or enhances the taste satiety. 8. Use of a cereal product test according to claim 6 or 7, wherein the cereal product is a biscuit. 9. The use of native buckwheat starch to partially or completely replace flour in a cereal product dough, containing from 10% to 40% by weight of native buckwheat starch relative to the total mass of the dough for a cereal product, where the specified native buckwheat starch is present in granular form, and where said native buckwheat starch is obtained by an extraction process free from organic solvents and chemicals, and consisting of the following steps: 1) preparation at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour - dry grinding or from buckwheat - wet grinding; 2) separating the fiber fraction from the starch and protein fraction by the difference in particle size at a temperature between room temperature and 50° C., preferably by filtration using sieves; 3) density fractionation of the aqueous suspension at a pH of 7 to 9 to obtain a light fraction containing proteins, soluble carbohydrates and salts and a heavy fraction containing starch, preferably using a horizontal screw decanter, centrifugal decanter or hydrocyclone; 4) adding water to the heavy fraction at a temperature between room temperature and 50° C. to resuspend the heavy fraction; 5) treating the starch fraction at a pH of 7 to 9 and at a temperature ranging from room temperature to 50° C. at least once to remove remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone; 6) neutralization of the pH of the starch fraction to 5-7, 7) drying the starch fraction, preferably using a fluid bed dryer or hot air dryer; 8) extraction of dried starch. 10. A method for manufacturing a grain product, comprising the following steps: a) mixing native buckwheat starch and other dry ingredients, such as optionally sugar and flour, to form a homogeneous dry mixture, b) adding fat and other wet ingredients to a homogeneous dry mixture and mixing with the formation of a dough for a cereal product according to any one of paragraphs. 1-5 and c) baking dough for a cereal product. 11. A method for manufacturing a grain product, comprising the following steps: a) mixing sugar, fat and other wet ingredients to form a homogeneous mixture, b) adding native buckwheat starch and other dry ingredients, such as optionally flour, to a homogeneous mixture and mixing to form a dough for a cereal product according to any one of paragraphs. 1-5 and c) baking dough for a cereal product. 12. A method for manufacturing a grain product, comprising the following steps: a) mixing fat and other wet ingredients to form a homogeneous mixture, b) adding native buckwheat starch and other dry ingredients, such as optionally sugar and flour, to a homogeneous mixture and mixing to form a dough for a cereal product according to any one of paragraphs. 1-5 and c) baking dough for a cereal product.

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