SK9934Y1 - The method of preparing mixed flour - Google Patents

Abstract

Mixed flour is prepared by mixing 75 to 95% by weight wheat flour, 1 to 10% by weight dried potato flakes and 1 to 15% by weight brewer's spent grain, which is dried at temperatures from 50 to 250 °C to the resulting moisture content of 2 to 6% by weight and then it is ground. The brewer's spent grain can be further processed by separating particles of different sizes. Mixed flour has improved properties, especially increased water binding capacity, reduced retrogradation ability and improved sensory properties, as well as increased fiber and protein content.

Description

The technical solution can be used in food technology in the field of mill and bakery processing of cereals.

Current state of the art

Blended flours are produced for various reasons, mostly to increase their nutritional value or improve their technological properties. Various by-products of the food industry can be used in such mixed flours in order to increase the fiber or protein content, which can also result in lower production costs and lower environmental impact.

The basis of many mixed flours is wheat flour, which mainly thanks to its protein composition provides the desired properties for the production of bakery products. Potato flakes are mostly added to mixed flours as a substitute for classic potatoes, thereby contributing to the improvement of several technological properties of bakery products, especially to softening the structure of the product and extending its shelf life (Ezekiel, R., Singh, N.: Use of Potato Flour in Bread and Flat Bread. In Preedy, V.R. et al.: Flour and Breads and their Fortification in Health and Disease Prevention. 2011, pp. 247 - 259, ISBN 978-0-12380886-8). Brewer's wort can be added to mixed flours as a by-product of the brewing industry, but at the same time, brewer's wort helps to improve several technological and sensory properties of bakery products and also to increase the content of nutritionally valuable substances, especially fiber and protein.

Brewer's slush is a major by-product of beer production, with approximately 39 million tons produced annually worldwide (Birsan, R.I. et al.: Recovery of Polyphenols from Brewer's Spent Grains. Antioxidants, 8 (9), 2019, p. 380) . Malt is created after the completion of the mashing process, when it is separated as used malt from the obtained wort, which enters further beer brewing processes. Due to the high content of water and substances usable by microorganisms, raw threshing is relatively unstable, so it is necessary to reduce its moisture as soon as possible after obtaining it. The brewer's mash consists mainly of packaging layers and chaff of the original barley grain. From a chemical point of view, millet has a high nutritional value, mainly due to its high fiber and protein content. Fiber is mainly represented by lignin, cellulose and hemicelluloses. The content of lignin ranges from 15% to 25% of the dry matter, cellulose and hemicelluloses make up 30 to 50% of the dry matter of threshing. The protein content is variable, depending on the brewing technology used, from 10% to 30% of dry matter. In addition to these components, thresh also contains other substances in small quantities (Aliyu, S., Bala, M.: Brewer's spent grain: A review of its potentials and applications. African Journal of Biotechnology, 2011, 10 (3), p. 324 - 331; Mussatto, S. I., Dragone, G., Roberto, I. C.: Brewers' spent grain: generation, characteristics and potential applications. Journal of Cereal Science, 2006, 43 (1), pp. 1 - 14; Xiros, C., Christakopoulos, P.: Biotechnological Potential of Brewers Spent Grain and its Recent Applications. In Waste and Biomass Valorization, 2012, 3 (2), pp. 213 - 232).

Brewer's mash has relatively high application possibilities in both the non-food and food sectors. It is most often used in fodder production, in addition it can be used for paper production, energy recovery, biogas and ethanol production or wastewater treatment, etc. In the food industry, in addition to its incorporation into mixed flours and cereal products, it can also be used, for example, in sausages (Mussatto, S. I.: Brewer's spent grain: a valuable feedstock for industrial applications. Journal of the Science of Food and Agriculture, 2013, 94 (7), pp. 1264 - 1275; Aliyu, S., Bala, M.: Brewer's spent grain: A review of its potentials and applications. African Journal of Biotechnology, 2011, 10 (3), pp. 324-331; Mussatto, S. I., Dragone, G., Roberto, I.C.: Brewers' spent grain: generation, characteristics and potential applications. Journal of Cereal Science, 2006, 43 (1), pp. 1 - 14; Ikram, S. et al.: Composition and Nutrient Value Proposition of Brewers Spent Grain. Journal of Food Science, 2017, 82 (10), pp. 2232 - 2242).

The preparation of mixed flours with improved properties using wheat flour, dried potato flakes and modified brewer's malt is not described in the patent literature. The patent CN 112137016A describes the preparation of wheat-potato flour with the addition of other components with regard to the overall technological quality. The patent CS 226595B1 from 1979 describes the preparation of bakery products using untreated brewer's malt. The modification of the threshing machine by mechanically separating its parts and its subsequent use in the production of supplementary food (biscuits, bars or crackers) with a high fiber content is described in patent CZ 2016247A3. US patent 20190223457A1 describes the treatment of flour by drying and freezing and its subsequent application in bakery products. The technology of drying and grinding flour millet is described in US patent 2021001345A1.

The essence of the technical solution

Blended flour is prepared by mixing 75 to 95% (wt) wheat flour, 1 to 10% (wt) dried potato flakes and 1 to 15% (wt) treated brewer's grist.

The brewer's mash is prepared by drying the wet brewer's mash at temperatures from 50 to 250 °C to a final moisture content of 2 to 6% (by weight) and then grinding it. The flour can be further modified by separating particles of different sizes, which gives the flour specific properties suitable for a certain type of product.

The resulting mixed flour has improved technological and sensory properties, has a reduced retrogradation ability, water binding is increased on average by 5 to 7%. The fiber content is increased by 1.1 to 5.6% (wt.) and the protein content by 0.4 to 2.4% (wt.), depending on the amount of individual components.

Implementation examples

Example 1

Blended flour is made by mixing 92% (wt) plain wheat bread flour with 5% (wt) potato flakes and 3% (wt) brewer's malt, which has been dried at 55°C to a final moisture content of 4.12% ( wt.) and subsequently milled so that it contained particles of size from 4 pm to 955 pm, while its water binding increased from 58.0% of pure wheat flour to 64.1%, the protein content increased by 0.4% (wt. .) and the fiber content increased by 1.6% (wt). Such mixed flour is suitable for the preparation of bakery products of a whole grain nature, such as whole grain breads or pastries.

Example 2

The mixed flour is produced according to the procedure described in Example 1, with the difference that the amount of wheat bread flour was 89% (wt), potato flakes 6% (wt) and brewer's malt 5% (wt). The water content of this mixed flour increased from 58.0% (wt) of pure wheat flour to 63.6% (wt), the protein content increased by 0.7% (wt), and the fiber content increased by 2, 6% (wt.). Such mixed flour is also suitable for the preparation of bakery products of a whole grain nature.

Example 3

The mixed flour is made according to the procedure described in example 1, with the difference that special smooth wheat flour 00 Extra was used and the brewer's malt was dried at a temperature of 240°C to a final moisture of 2.05% (w/w), which gave the flour a slightly nutty texture. flavor and aroma. The water retention of this mixed flour increased by 5.9% (wt), the fiber content increased by 1.7% (wt), and the protein content by 0.4% (wt). Such mixed flour is suitable for the preparation of sweet, long-lasting baked goods, such as cookies.

Example 4

The mixed flour is produced according to the procedure described in example 1, with the difference that smooth wheat flour special 00 Extra was used, the ground meal was divided into size fractions and its fraction with particles smaller than 200 µm was used. Water retention increased by 6.5% (wt), fiber content by 1.3% (wt) and protein content by 0.8% (wt). It is advisable to add such mixed flour to products in the category of regular and delicate pastries, while they will have a less grainy and rougher character.

Industrial applicability

The method of preparation and the resulting properties of the mixed flour are verified by means of equipment and in semi-operational conditions. The procedure can be used in the preparation of mill products for the bakery industry. Mixed flour can be used in the preparation of bakery products.

Claims (1)

A method of preparing mixed flour, characterized in that wheat flour in an amount from 75 to 95% by weight, dried potato flakes in an amount from 1 to 10% by weight. and modified brewer's 5 malt in an amount from 1 to 15 wt.%. are mixed together, while the brewer's mash has been treated in such a way that the wet brewer's mash has been dried at temperatures from 50 °C to 250 °C to a final moisture content of 2 to 6% by weight, then it has been ground and possibly processed by separating particles of different sizes, while the whole ground threshold or only one of its size fractions is used.