SU1120952A1 - Method of obtaining carbohydratic powdery product used for preparing protein-free rolls and buns - Google Patents

Abstract

A method for producing carbohydrate powder-like, used to prepare unbleached bakery products, including heat treatment of concentrated maltose syrup at 120-135 C for 30–40 min, and that, the cfc, which is the part of the cd, which are the part of the cd, which are the part of the cd, which are the part of the cnc, and the cf. A suspension of amylopectin starch is additionally introduced into it, while maltose syrup and suspension of amylopectin starch are taken in a ratio of 1:

Description

The present invention relates to the starch industry, in particular the production of dry carbohydrate products, which can be used, for example, in the baking industry to improve the taste and aroma of dietary protein-free bakery products. Known dietary protein-free bread, which includes swellable anlopectin starch L. However, such bread lacks quality due to the absence of a specified mixture of components of the powdered product. A known method for producing a carbohydrate powder product used to prepare protein-free bakery products, including heat treatment of a concentrated maltose syrup at 120-135 ° C for 30-40 minutes and drying 2. However, this method lacks the quality of the product due to its high hygroscopicity, which makes it difficult to store, transport, as well as subsequent dosing and mixing with other Components of bakery products. The purpose of the invention is to improve the quality of products. The goal is achieved according to the method of obtaining a carbohydrate powdered product used to prepare protein-free bakery products, including the heat treatment of concentrated maltose syrup at 120-135 for 30-40 minutes, and after heat treatment, the maltose syrup is cooled after heating, A suspension of amylopectin starch is additionally introduced, while the maltozine and suspension of amylopectin starch are taken in a ratio of 1: (3-5) by weight of dry substances, the resulting mass is mixed and Anhydrous phosphate monosubstituted and disubstituted in an amount of 0, 12, 0% by weight of starch solids, respectively, are added to the mass. In the prepared specified mixture of components, including amylopectin starch, specially prepared maltose syrup and phosphates, which is then subjected to heat treatment on a roller dryer, its components actively interact with the formation of a product with improved properties (low hygroscopicity, structure-forming capacity). ). The use of a carbohydrate powdered product in the production of bakery products not only stabilizes the product by introducing amylopectin starch, but also improves its composition by introducing other components of the powdered product. The introduction of amylopectin starch and maltose syrup with separate ingredients requires large labor and energy costs and does not give the desired effect. The ratio of molasses and amylopectin starch is determined by the permissible limits for the introduction of both the pathways and the amylopectin starch into the protein-free bread recipe, as well as the physicochemical properties of the intermediate and final products. The introduction of starch into the initial mixture below the lower limit makes it difficult to heat treat, leading to caramelization of molasses Sugars. This impairs the stabilizing ability and taste of the finished product. The use of starch in the mixture in the amount above the upper limit also affects the composition and taste of the product. The introduction of phosphates in the proposed method and the subsequent heat treatment of the mixture allows to obtain a product containing phosphates in a bound form, which increases the quality of the powdered carbohydrate product and bakery products. The lower limit of the phosphate additive is 0.1% cadio, determined by the quality of the product. Less additive does not achieve the goal. The Verkht Scientific Research Institute limits the additives due to the requirements of the FAS / WHO International Organization on permissible limits of total phosphorus content in food products. The method is carried out as follows. Maltozny syrup with a concentration of 60-65% of dry substances, after heat treatment at 120-135 for 30 40 min, is mixed with a suspension of amylopectin starch containing 95-98% amnpopectin, with a concentration of 25-45% in a ratio of 1: (3-5) The amount of dry substances with the addition of phosphates in an amount of 0.1-2.0% of monosubstituted and 0.1-2.0% disubstituted white phosphates to the mass of dry starch substances is dried at 120-150 ° С. Example 1. A maltose syrup with a concentration of 60% dry matter is prepared and placed in a sealed vessel with a steam chamber. After filing. The vapor in the chamber, pressure in the vessel is raised to 0.25 MPa and the product is held at 125 ° C for 30 minutes. After heat treatment, the syrup is cooled to 50 ° C. A suspension of amylopectin starch containing 98% amylopectin at a concentration of 25% is prepared, and one- and two-substituted phosphates are added in an amount of 0.1% to the starch solids. T “; rmobred maltozny in the amount of 1.0 kg is mixed with 7.2 kg of amylopectin starch suspension, which corresponds to a 1: 3 ratio by weight of dry matter. The resulting mixture is dried on a roller dryer at a roller temperature of 120 ° C. The dried film is ground on a grinder. The finished product is a free-cream powder. The obtained powdered carbohydrate product is used as a component in the production of protein-free diet bread in the amount of 15%. Tasting shows a significant improvement in the taste and aroma of protein-free bread using powdered carbohydrate product in comparison with the corresponding indicators of breadless bread obtained according to a well-known recipe. Example 2. A maltose syrup is prepared at a concentration of 60% solids and placed in a sealed vessel with a steam chamber. After supplying steam to the chamber, the pressure in the vessel is raised to 0.25 MPa and the product is held at 130 ° C for 30 minutes. After heat treatment, the syrup is cooled to 50 ° C. A suspension of amylopectin starch containing 96.5% amylopectin is prepared at a concentration of 35% and 0.75% of one and two substituted phosphates are added to the starch solids. Heat-treated maltoz syrup in the amount of 1.0 kg is mixed with 6.86 kg of amylopectin starch suspension, which corresponds to a 1: 4 ratio by weight of dry matter. . The resulting mixture is dried on a roller dryer at 125 ° C, the dried film is ground on a grinder. The prepared product is a free-flowing powder in a cream color. The resulting powdered carbohydrate product is used as a component in baking protein-free diet bread in an amount of 15%. Tasting shows a significant improvement in the taste and flavor of protein-free bread using powdered carbohydrate product compared to the protein-free bread obtained according to a known recipe. . Example 3. A maltose syrup is prepared at a concentration of 65% solids and placed in a sealed vessel with a steam chamber. After the steam is supplied to the chamber, the pressure in the vessel is raised to 0.25 MPa and the product is kept for 35 minutes. After heat treatment, the syrup is cooled to. A suspension of amylopectin starch containing 95% amylopectin at a concentration of 45% is prepared, and 2.0% phosphate and disubstituted phosphates are added to the dry substances of starch. A heat-treated maltoz syrup in the amount of 1.0 kg is mixed with 7.3 kg of amylosective starch suspension, which corresponds to a 1: 5 ratio by weight of dry matter. The resulting mixture is dried on a roller dryer with the dried film crushed on a grinder. The prepared product is a free-flowing powder in a cream color. The resulting powdered carbohydrate product is used as a component in the production of protein-free diet bread in the amount of 15%. Tasting shows a significant improvement in the taste and flavor characteristics of S11 protein-free bread using powdered carbohydrate product compared with the corresponding indicators of protein-free bread obtained according to a well-known recipe. The quality indicators of baked protein-free bread with the addition of dry powdered heat-treated maltose molasses and swelling amylopectin starch (control) and carbohydrate powdered product are shown in the table. The protein-free bread baked with the use of a carbohydrate-powdered product has a higher specific volume (by 12%) as compared with the control, an increased porosity and an improved quality of chicken. Thus, the powdered carbohydrate product obtained by the proposed method can be used to produce new types of bakery products. As a result of the implementation of the proposed method, a free-flowing, non-hygroscopic product is obtained, which simplifies its storage, transportation, as well as subsequent dosing and mixing with other components of bakery products. In addition, the consumption of heat is reduced, since the drying of maltose molasses and the drying of amylopectin starch, accompanied by its heat treatment, are carried out simultaneously.

Specific volume, g

235

Physico-mechanical properties, App. AP-4/1

41.0 19.1 25.0

epic

Large pore

274

45.4 21.8 36.1

Shallow-to-medium porosity, m is more tender than in the control sample, more elastic

Claims (1)

METHOD FOR PRODUCING CARBOHYDRATE POWDERED PRODUCT USED FOR PREPARATION OF PROTEINLESS BAKERY PRODUCTS, including heat treatment of concentrated maltose syrup nri 120-135 ° C for 30-40 minutes and drying, which results in better cooling, which allows to improve, a suspension of amylopectin starch is additionally introduced into it, while maltose syrup and a suspension of amylopectin starch are taken in a ratio of 1: (3-5) by weight of substances, the resulting mass is mixed anhydrous phosphates are added and added to the mass - monosubstituted and disubstituted in an amount of 0.1-2.0%, respectively, of the mass of solids of starch. SU ... 1120952 1 1120952