RU2798296C1 - Method for production of gluten-free bakery products - Google Patents

Abstract

FIELD: baking industry.

SUBSTANCE: invention can be used in the production of bakery products. The method for the production of gluten-free bakery products is characterized in that a portion of the original amaranth flour in the amount of 45-50% of the mass of the original amaranth flour is subjected to biotransformation by mixing with water at a temperature of 40-45°C at a hydromodule of 1:1.5-1:2. After that, citric acid is introduced in an amount of 0.1-0.2% by weight of the initial amaranth flour, the inoculum of a mixture of homo- and heterofermentative lactic acid bacteria: Lactobacillus casei, L. plantarum, L. acidophilus, L. fermenti, L. brevis and Propionibacterium freundenrechi spp. Shermani at the ratio of 1:1:1:1:1:0.1, respectively, in the amount of 10-15% by weight of the original amaranth flour. The fermented mixture is incubated for 18-20 hours at a temperature of 32-35°C to a final titratable acidity of 8-10 degrees and a humidity of 70-75%. After that, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour, food salt in the amount of 1.5% by weight of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour are added to the remaining part of the original amaranth flour. Moreover, coriander powder is additionally added in an amount of 1.0% by weight of the original amaranth flour. Next, fermentation of the dough, its moulding, proofing of dough pieces and subsequent baking are carried out.

EFFECT: invention makes it possible to obtain gluten-free bakery products enriched with vegetable protein, B, A, E vitamins, squalene, micro- and macroelements, with high organoleptic, physico-chemical parameters and consumer properties of the finished product.

3 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the baking industry, and can be used in the production of specialized bakery products with reduced gluten content.

A known method for the production of gluten-free bread, disclosed in the document RU 2579257 C1, publ. 04/10/2016, Bull. No. 10, A21D 13/04, the essence of which is the preparation of dough from gluten-free raw materials containing corn starch, white sugar, edible salt, dry baking yeast, vegetable oil, thickener, its molding and baking. The gluten-free raw material additionally contains amaranth flour, and xanthan gum is used as a thickener, with the following ratio of initial components, wt. %: amaranth flour 18.478-29.255; cornstarch 18.085-29.891; white sugar 2.128-2.174; dry baking yeast 0.319-0.326; xanthan gum 0.186-0.245; vegetable oil 2.473-2.480; edible salt 0.745-0.761; water is the rest.

Amaranth flour contains practically no gluten (less than 10 mg/kg), which meets the requirements of the CODEX STAN 118-1979 standard for gluten-free products and can serve as the basis for creating recipes for gluten-free products, including bakery products. It is a source of a complete protein in terms of amino acid composition, physiologically active lipids (phytosterols, tocopherols, squalene), easily digestible mono- and polysaccharides, a significant amount of vitamins and minerals (E, B ₁ , B ₂ , B ₉ , H, PP, potassium, calcium, magnesium, phosphorus, iron, zinc).

However, the disadvantages of this method for the production of gluten-free bakery products include: unsatisfactory organoleptic and physico-chemical parameters, including the presence of bitterness, raw crumb, high moisture content of the crumb, low specific volume, porosity and titratable acidity, as well as susceptibility to microbiological contamination of finished products as a result of high water activity.

There is also known a method for the production of gluten-free bread using a gluten-free mixture, disclosed in the document RU 2573327 C1, publ. 01/20/2016, Bull. No. 2, A21D 13/04, A21D 8/02, A21D 2/36, a distinctive feature of which is the use of the following components as a gluten-free mixture in the ratio, wt. %:

corn starch 51.5-56.5;

rice flour 20.0-25.0;

soy protein 9.7-10.0;

edible salt 0.8-1.0;

white sugar 2.0-2.5;

dietary citrus fibers Herbacel AQ Plus 1.2-1.5;

lecithin Letsi Pro90S 2.0-3.0;

rowanberry powder (fruits/pomace) 3.0-8.0.

The disadvantage of this method is the high content of unstructured carbohydrates: rice flour and corn starch, as well as the absence in the recipe of components capable of forming a dough structure with standard indicators of volume and porosity, which in turn affects the quality of finished products. Therefore, finished bakery products have unsatisfactory consumer properties (presence of solid particles of grain during chewing, insipid taste, insufficiently developed crumb porosity) and physicochemical parameters (low specific volume and crumb porosity).

The closest in technical essence and the achieved effect is a method for the production of gluten-free bread, including the preparation of dough from gluten-free raw materials containing amaranth flour, corn starch, granulated sugar, table salt, pressed baker's yeast, vegetable oil, thickener, its molding and baking, moreover, the gluten-free raw material additionally contains flour from chufa tubers and soy protein isolate, carrot and apple powders, lactic ferment "Evitalia", in the following ratio of initial components, wt. %: amaranth flour - 18.68-24.07; corn starch - 20.38-26.26; flour from chufa tubers - 4.08-5.25; soy protein isolate - 1.70-2.19; granulated sugar - 0.68-0.88; pressed baking yeast - 0.42-0.55; xanthan gum - 0.20-0.25; vegetable oil - 4.25-5.47; edible salt - 0.51-0.66; carrot powder - 0.26-0.34; apple powder - 0.26-0.34; sourdough "Evitalia" - 7.88-22.42; water - the rest (see RU 2718517 C1, publ. 04/08/2020, Bull. No. 10, A21D 13/04).

The disadvantages of the prototype include the following statements based on the analysis of the quality indicators of gluten-free bread made according to the above method (prototype):

- very high moisture content of the crumb - 49.0-50.0%, which indicates the dampness and stickiness of the crumb;

- reduced specific volume of products (1.96-1.97 cm ³ /g) and crumb porosity (61.0-63.0%);

- a reduced indicator of titratable acidity of the crumb (1.75-2.45 degrees), which indicates the impossibility of developing the selected combination of microorganisms, consisting of: Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus, Propionibacterium freudenreichi shermanii subsp., Lactobacillus helveticus on the proposed plant substrate .

At the same time, listed, but not certain, antibiotic substances cannot be synthesized, and a high level of crumb moisture at low acidity does not ensure the microbiological safety of products.

Thus, all of the above disadvantages allow us to state that gluten-free bakery products produced using the prototype technology do not meet standard quality indicators and cannot be classified as safe functional products.

The objective of the present invention is to create a technology for bakery products with a reduced gluten content based on the use of biotransformed amaranth flour, pressed baking yeast, edible salt, vegetable oil, melange, ground coriander.

The use of amaranth flour as a gluten-free raw material is due to the fact that this grain crop, which has a rich chemical composition, does not form gluten and is characterized by the presence of a rare compound - squalene. Squalene is a hydrocarbon of natural origin, belongs to the group of carotenoids and is a colorless hydrophobic liquid that instantly dissolves in ether and acetone, in ethanol or acetic acid the decomposition process slows down. Squalene is a metabolic intermediate in steroid biosynthesis that lowers cholesterol levels and has an antioxidant effect throughout the body. As a result, slags and toxins are more quickly removed from the body, there is a gradual weight loss, improved skin and an increase in overall health.

The composition of amaranth flour is formed due to the special processing of grains. They are milled whole, without pre-treatment/soaking or refining, which provides a high content of vitamins, minerals and nutrients that pass into the flour. The flour contains vitamins such as pyridoxine (B ₆ ) - 0.59 mg / 100 g; pantothenic acid (B ₅ ) - 1.45; folates (B ₉ ) - 0.08; alpha tocopherol (E) - 1.2; thiamine (B ₁ ) - 0.116; riboflavin (B ₂ ) - 0.2. In addition, amaranth flour contains minerals such as potassium (K) 508 mg/100 g; calcium (Ca) - 159; magnesium (Mg) - 248; phosphorus (P) - 557; trace elements: iron (Fe) - 7.6 mg / 100 g; copper (Cu) - 525 mcg / 100 g; manganese (Mn) - 3333 mcg / 100 g; selenium (Se) -18.7; zinc (Zn) - 2870 mcg / 100 g.

The disadvantages of the chemical composition of amaranth flour include the presence of acetylresercin, which gives it a bitter taste and a specific smell.

Another important component of amaranth flour is lysine. Lysine is an aliphatic essential acid, which is part of proteins, promotes the regeneration of the walls of the mucous membranes and the outer skin, stimulates the development of antibodies / hormones / enzymes. Due to lysine, the protective function of the human immune system is strengthened, while the human body effectively resists pathogenic infections, viruses and bacteria. Moreover, an essential acid normalizes the work of all body systems, and is also responsible for the normal production of hormones.

The complex of biotechnological methods ensures the production of gluten-free bakery products enriched with vegetable protein, B, A, E vitamins, squalene, chlorogenic acid, micro- and macroelements, with good organoleptic, physico-chemical parameters and consumer properties.

It is possible to eliminate this disadvantage thanks to the claimed method for the production of gluten-free bakery products, including:

preparation of dough from gluten-free raw materials containing initial amaranth flour, edible salt, pressed baking yeast, vegetable oil, melange; fermentation of the dough, its subsequent molding, proofing of dough pieces and their subsequent baking. At the same time, a part of the original amaranth flour in the amount of 45-50% of the mass of the original amaranth flour is subjected to biotransformation by mixing with water at a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount 0.1-0.2% by weight of the original amaranth flour, inoculum of a mixture of homo- and heterofermentative lactic acid bacteria: Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis and propionic acid bacteria Propionibacterium freundenrechi spp. Shermani at the following ratio of 1:1:1:1:1:0.1, respectively, in the amount of 10-15% by weight of the original amaranth flour, followed by incubation of the fermented mixture for 18-20 hours at a temperature of 32-35°C to a final titratable acidity of 8-10 deg. and humidity of 70-75%, after which the rest of the original amaranth flour is added to the obtained biotransformed amaranth mass in the amount of 50-55% by weight of the original amaranth flour, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour , salt in the amount of 1.5% by weight of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour, and coriander powder is additionally added in the amount of 1.0% of masses of the original amaranth flour.

Mixing unfermented amaranth flour with an acidic semi-finished product and 40 minutes of fermentation of the dough also leads to a decrease in acetylresence. Due to lactic acid fermentation in the flour substrate, favorable conditions are created for alcoholic fermentation, which is carried out by pressed baker's yeast included in the dough recipe in an amount of 1.0-1.5% by weight of the original amaranth flour. As a result of joint alcohol and lactic acid fermentation, lasting for 40 minutes at a temperature of 30-32°C, the structure of the semi-finished product is formed: the volume increases by 2 times compared to the initial indicator, a uniform medium-porous structure is formed.

The dough is kneaded with a spiral at a slow speed for 1-2 minutes, then at an increased speed for 8 minutes. The kneaded dough is placed in a fermentation cabinet at a temperature of 30-32°C and kept for 40 minutes. Before cutting, the fermented dough is subjected to intensive punching for 2 minutes. The finished dough is cut into 400 g pieces, rounded, proofed at a temperature of 35-40°C and a relative humidity of 75-80% for 40-50 minutes. The spaced dough pieces are baked on a hearth at 190-200°C for 40-45 minutes.

Table 1 shows the quality indicators of gluten-free bread for examples 1-5, as well as the quality indicators of gluten-free bread obtained by the method chosen by the authors as a prototype.

The quality indicators of gluten-free bakery products by examples are presented in table 2.

The method is carried out as follows.

For the preparation of gluten-free bakery products, biotransformed amaranth flour, pressed baking yeast, edible salt, melange, vegetable oil, coriander powder are used. Biotransformed amaranth flour is obtained by mixing 45-50% amaranth flour (from the total amount of flour according to the recipe with water) with a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount of 0 1-0.2% by weight of the original amaranth flour, 10-15% inoculum of a mixture of homo- and heterofermentative lactic acid bacteria (Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis) and propionic acid bacteria (Propionibacterium freundenrechi spp. Shermani) at a ratio of 1:1:1:1:1:0.1, followed by incubation of the fermented mixture for 18-20 hours at a temperature of 32-35°C to a final titratable acidity of 8-10 degrees, humidity of 70- 75%. The remaining amount of amaranth flour (55-50%), 1.0-1.5% baker's yeast pressed of the Saccharomyces cerevisiae species, edible salt (1.5%), melange (30%), vegetable oil (12 %), coriander powder (1.0%). The dough is kneaded with a spiral at a slow speed for 1-2 minutes, then at an increased speed for 8 minutes. The kneaded dough is placed in a fermentation cabinet at a temperature of 30-32°C and kept for 40 minutes. Before cutting, the fermented dough is subjected to intensive punching for 2 minutes. The finished dough is cut into 400 g pieces, rounded, proofed at a temperature of 35-40°C and a relative humidity of 75-80% for 40-50 minutes. The spaced dough pieces are baked on a hearth at 190-200°C for 40-45 minutes.

Example 1

For the preparation of gluten-free bakery products, biotransformed amaranth flour, pressed baking yeast, edible salt, melange, vegetable oil, coriander powder are used. Biotransformed amaranth flour is obtained by mixing 45-50% amaranth flour (from the total amount of flour according to the recipe with water) with a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount of 0 ,1-0.2% by weight of the original amaranth flour, inoculum of a mixture of homo- and hetero-fermentative lactic acid bacteria (Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis) and propionic acid bacteria (Propionibacterium freundenrechi spp. Shermani ) at a ratio of 1:1:1:1:1:0.1, respectively, in an amount of 10-15% by weight of the initial amaranth flour, followed by incubation of the fermented mixture for 18 hours at a temperature of 32°C to a final titratable acidity of 8 deg , humidity 70-75%. To the biotransformed grain mass, the remainder of the original amaranth flour in the amount of 50-55% by weight of the original amaranth flour, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour, food salt in the amount of 1.5% by weight original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour, and coriander powder is additionally added in the amount of 1.0% by weight of the original amaranth flour. The dough is kneaded with a spiral at a slow speed for 1-2 minutes, then at an increased speed for 8 minutes. The kneaded dough is placed in a fermentation cabinet at a temperature of 30-32°C and kept for 40 minutes. Before cutting, the fermented dough is subjected to intensive punching for 2 minutes. The finished dough is cut into 400 g pieces, rounded, proofed at a temperature of 35-40°C and a relative humidity of 75-80% for 40-50 minutes. The spaced dough pieces are baked on a hearth at 190-200°C for 40-45 minutes.

The quality indicators of gluten-free bakery products by examples are presented in table 2.

Example 2

For the preparation of gluten-free bakery products, biotransformed amaranth flour, pressed baking yeast, edible salt, melange, vegetable oil, coriander powder are used. Biotransformed amaranth flour is obtained by mixing 45-50% amaranth flour (from the total amount of flour according to the recipe with water) with a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount of 0 1-0.2% by weight of the original amaranth flour, 10-15% inoculum of a mixture of homo- and heterofermentative lactic acid bacteria (Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis) and propionic acid bacteria (Propionibacterium freundenrechi spp. Shermani) at a ratio of 1:1:1:1:1:0.1, followed by incubation of the fermented mixture for 19 hours at a temperature of 33°C to a final titratable acidity of 9 degrees, humidity of 70-75%. The rest of the original amaranth flour is added to the biotransformed grain mass in the amount of 50-55% by weight of the original amaranth flour, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour, food salt in the amount of 1.5% of mass of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour, and coriander powder is additionally added in the amount of 1.0% by weight of the original amaranth flour. The dough is kneaded with a spiral at a slow speed for 1-2 minutes, then at an increased speed for 8 minutes. The kneaded dough is placed in a fermentation cabinet at a temperature of 30-32°C and kept for 40 minutes. Before cutting, the fermented dough is subjected to intensive punching for 2 minutes. The finished dough is cut into 400 g pieces, rounded, proofed at a temperature of 35-40°C and a relative humidity of 75-80% for 40-50 minutes. The spaced dough pieces are baked on a hearth at 190-200°C for 40-45 minutes.

The quality indicators of gluten-free bakery products by examples are presented in table 2.

Example 3

For the preparation of gluten-free bakery products, biotransformed amaranth flour, pressed baking yeast, edible salt, melange, vegetable oil, coriander powder are used. Biotransformed amaranth flour is obtained by mixing 45-50% of amaranth flour (from the total amount of flour according to the recipe) with water heated to a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount 0.1-0.2% by weight of the original amaranth flour, 10-15% inoculum of a mixture of homo- and hetero-fermentative lactic acid bacteria (Lactobacillus casei, L.plantarum, L.acidophilus, L.fermenti, L.brevis) and propionic acid bacteria ( Propionibacterium freundenrechi spp. Shermani) at a ratio of 1:1:1:1:1:0.1, followed by incubation of the fermented mixture for 20 hours at a temperature of 35°C to a final titratable acidity of 10 degrees, humidity of 70-75%. The rest of the original amaranth flour is added to the biotransformed grain mass in the amount of 50-55% by weight of the original amaranth flour, baker's yeast pressed in the amount of 1.0-1.5% by weight of the original amaranth flour, food salt in the amount of 1.5% of mass of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour, and coriander powder is additionally added in the amount of 1.0% by weight of the original amaranth flour. The dough is kneaded with a spiral at a slow speed for 1-2 minutes, then at an increased speed for 8 minutes. The kneaded dough is placed in a fermentation cabinet at a temperature of 30-32°C and kept for 40 minutes. Before cutting, the fermented dough is subjected to intensive punching for 2 minutes. The finished dough is cut into 400 g pieces, rounded, proofed at a temperature of 35-40°C and a relative humidity of 75-80% for 40-50 minutes. The spaced dough pieces are baked on a hearth at 190-200°C for 40-45 minutes.

The quality indicators of gluten-free bakery products by examples are presented in table 2.

The use of the proposed method "Method for the production of gluten-free bakery products" according to the technical result will optimize the amino acid, carbohydrate, mineral and vitamin composition of the nutrient substrate and intensify the process of lactic acid and alcohol fermentation, exclude gluten proteins from the composition of the bakery product with full preservation of organoleptic, physicochemical and consumer properties. properties.

Claims (3)

1. A method for the production of gluten-free bakery products, including: preparation of dough from gluten-free raw materials containing initial amaranth flour, salt, baker's pressed yeast, vegetable oil, melange, fermentation of the dough, its subsequent shaping, proofing of dough pieces and their subsequent baking, characterized in that that previously a part of the original amaranth flour in the amount of 45-50% by weight of the original amaranth flour is subjected to biotransformation by mixing with water at a temperature of 40-45 ° C at a hydromodulus of 1: 1.5-1: 2, after which citric acid is introduced in an amount 0.1-0.2% by weight of the original amaranth flour, inoculum of a mixture of homo- and heterofermentative lactic acid bacteria: Lactobacillus casei, L. plantarum, L. acidophilus, L. fermenti, L. brevis and propionic acid bacteria Propionibacterium freundenrechi spp. Shermani at the following ratio of 1:1:1:1:1:0.1, respectively, in the amount of 10-15% by weight of the original amaranth flour, followed by incubation of the fermented mixture for 18-20 hours at a temperature of 32-35°C to the final titratable acidity of 8-10 degrees and humidity of 70-75%, after which the remaining part of the original amaranth flour is added to the obtained biotransformed amaranth mass in the amount of 50-55% of the mass of the original amaranth flour, baker's yeast pressed in the amount of 1.0-1 .5% by weight of the original amaranth flour, food salt in the amount of 1.5% by weight of the original amaranth flour, melange in the amount of 30% by weight of the original amaranth flour, vegetable oil in the amount of 12% by weight of the original amaranth flour, and powder is additionally added coriander in the amount of 1.0% by weight of the original amaranth flour. 2. The method of production according to claim 1, characterized in that the fermentation of the dough is carried out at a temperature of 30-32°C for 40-50 minutes. 3. Method of production according to paragraphs. 1, 2, characterized in that baking is carried out on a hearth at a temperature of 190-200°C for 40-45 minutes.