Gluten-free flour product manufacture method

FIELD: food industry.

SUBSTANCE: gluten-free flour product manufacture method envisages at the first stage an emulsion preparation by way of beating egg albumen with sugar sand during 2-5 minutes, addition (under simultaneous beating conditions) of a fat component represented by culinary margarine with fat content equal to no less than 82%, food culinary salt and yeast suspension. At the second stage one introduces into the produced emulsion (under beating conditions) gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour, starch and xanthan gum. The obtained dough is left to for fermentation during 45-70 minutes. Dough is beaten, handled and proofed before baking. The said components are taken at the following ratio, wt %: gluten-free rice flour or gluten-free buckwheat flour or gluten-free maize flour - 35-65; starch - 8-23; chicken eggs - 10.5-30.5; food culinary salt - 0.4-2.8; sugar sand - 1.1-5.6; table margarine with fat content equal to no less than 82% - 1.6-6.1; pressed bakery yeast - 2.6-5.6; xanthan gum - 0.1-0.4.

EFFECT: gluten-free flour goods production method ensures expansion of the range of high quality preventive purpose bread bakery goods containing no functional or taste additives of chemical origin, enhancement of nutritive value and the goods cost reduction.

4 tbl

 

The invention relates to the production of bread and bakery products medicinal purposes and can be used in the food industry.

Known method of preparing gluten-free flour confectionery products comprising in a first stage a mixture of water and bring to the boil fat component and sodium salt food, in a second stage a mixture of half of the total weight of gluten-free rice flour, corn starch, starch swelling, soy protein isolate, flavor and functional additives, in the second stage, cooling the dough to a temperature of 65-70°C, the introduction of chicken eggs and the remaining half of the total weight of gluten-free rice flour, corn starch, starch swelling, soy protein isolate, natural flavors origin and functional additives chemical origin, cutting and baking the product at a temperature of 210-230°C for 20-25 minutes. Components are added in the following ratio, wt.%: gluten-free rice flour 3,6-8,6; corn starch 16,4-25,7; starch swelling from 4.3 to 9.9; soy protein isolate 3,5-4,3; eggs 10,8-50,3; salt of 0.2-0.3; flavor additives and functional additives chemical origin - the rest. As the fat component, you can use margarine with a fat content of not less� 82%; as flavor additives with natural sugar, citric acid, raisins, vanilla; as functional additives chemical origin - paste for churning, drinking soda, ammonium salt (patent RU 2285417, IPC A21D 13/08 (2006.01)).

However, the above-described method for preparing gluten-free flour confectionery products, first of all, could not be implemented for the preparation of bread and bakery products, i.e. the range of finished products is quite narrow, in the absence of the possibility of introducing a necessary component of making bread of high quality bio - baking powder - yeast and insufficient amount of gluten-free flour, and only one species - rice; secondly, the products made on the basis of this method, contributes to the emergence of allergic reactions affecting the gastrointestinal tract, due to the introduction of functional additives chemical origin; thirdly, it contributes to a significant increase in the cost of the finished product due to the high content of sugar entered.

The closest to the proposed invention to the technical essence and the achieved result (prototype) is a method for preparing gluten-free flour confectionery products, including feathers on�th stage of the simultaneous mixing and beating for 5-10 minutes gluten-free rice flour or gluten free corn flour, sugar, fat component, functional additives chemical origin, in the second phase the introduction into the mixture of potato starch and implementation of dough for 3-5 minutes, cutting and baking, for example, for 10-15 minutes at 170°C. Components are added in the following ratio, wt.%: gluten-free rice flour or gluten free corn flour to 15.4-30.7 in); potato starch 12,1-26,1; sugar 12,1-24,5; lipid component of the 5,3-16,3; flavor additives and functional additives chemical origin - the rest. As the fat component, you can use vegetable oil, as functional additives chemical origin syrup, soy protein isolate, drinking soda, ammonium salt, dry perfume; as a functional additive of natural origin - xanthan gum (patent RU 2295244 IPC A21D 13/08 (2006.01)).

However, the above-described method for preparing gluten-free flour confectionery products, first of all, could not be implemented for the preparation of bread and bakery products, i.e. the range of finished products is quite narrow, in the absence of the possibility of introducing a necessary component of making bread of high quality bio - baking powder - yeast and insufficient amount bushlite�type of flour, rice and corn; secondly, the products made on the basis of this method, contributes to the emergence of allergic reactions affecting the gastrointestinal tract, due to the introduction of functional additives chemical origin; thirdly, it contributes to a significant increase in the cost of the finished product due to the high content of sugar entered.

The object of the invention is to ensure the production of gluten-free baked goods, gluten-free bread and bakery products of high quality, not containing functional and flavorings chemical origin, increased nutritional value, while extending the existing range of gluten-free products, as well as reducing the cost of these products.

The problem is solved in that in the method of production of gluten-free flour products, including the gradual mixing of gluten-free rice flour or gluten-free flour (buckwheat, or gluten free corn flour, sugar, fat component, a starch and a functional additive, which is used as xanthan gum, cutting, and baking, according to the invention in the first stage produce the preparation of the emulsion by churning within 2-5 minutes of protein eggs with sugar, add while knocking�Institute yolks of eggs, fat component, which is used as table margarine with a fat content of at least 82%, sodium salt food and the yeast slurry, then in the second stage, the resulting emulsion is injected while capturing gluten-free rice flour, or gluten-free flour buckwheat, or gluten free corn flour, starch and xanthan gum, then leave the resulting dough to ferment for 45-70 minutes, before cutting it and fluff before baking is to be proved, while the components used in the following ratio, wt.%: gluten-free rice flour, or gluten-free flour buckwheat, or gluten free corn flour 35-65; starch 8-23; eggs of 10.5-30.5 mm; white salt 0,4-2,8; sugar 1,1-5,6; table margarine with a fat content of not less than 82% of 1,6-6,1; yeast baking pressed 2,6-5,6; xanthan gum 0.1 to 0.4.

Ensuring the production of gluten-free baked goods, gluten-free bread and bakery products of high quality, that is, the extension of the existing range of gluten-free products, due to the implementation of the dough in two stages, as it allows gradually to leaven dough using grab while beating air bubbles, which gives the opportunity to obtain a coherent, well-loosened the dough, and thorough mixing of the component�on components while capturing, that gives you the opportunity to obtain a homogeneous dough. In this case, the homogeneous test also contributes to the introduction in the functional additives of natural origin such as xanthan gum.

Reducing the cost of gluten-free baked goods is attributable to the decrease in the content of the input sugar.

Knocking down components in the preparation of the emulsion within 2-5 minutes is optimal, since the knocking down of components in the preparation of the emulsion for a time less than 2 minutes the dense foam needed to create the skeleton of the test, while capturing components in the preparation of the emulsion for a time greater than 5 minutes, there is a dilution of the emulsion, resulting in a reduction of the volume of the finished product.

The execution of the fermentation test for 45-70 minutes is optimal, as in the performance of fermentation of the dough over time, less than 45 minutes, there is not sufficient quantity of carbon dioxide, and when performing the fermentation of the dough over time, more than 70 minutes ferment almost all the sugar in the dough, resulting in no increase in the volume of the dough pieces during proofing and baking.

The introduction of a gluten-free rice flour, or gluten-free flour (buckwheat, or gluten free corn flour in the amount of 35-65 wt.% is the opt�mum, since the introduction of gluten-free rice flour, or gluten-free flour (buckwheat, or gluten free corn flour in an amount of less than 35 wt.% decreases the nutritional value of the product and the introduction of gluten-free rice flour, or gluten-free flour (buckwheat, or gluten free corn flour in an amount of more than 65 wt.% reduces the volume of the product, its porosity, worse taste.

The introduction of starch in the amount of 8-23 wt.% is optimal, since the starch content of less 8 wt.% formed the dough is too wet, which leads to a strong decrease in volume and porosity of the finished products, while the starch content of more 23 wt.% decreases the nutritional value of gluten-free flour products and deteriorating its taste.

Introduction chicken eggs in an amount of 10.5-to 30.5 wt.% is optimal, because the introduction of chicken eggs in an amount of less than 10.5 wt.% does not allow to create the necessary frame test, and the introduction of shell eggs in excess of 30.5 wt.% leads to higher prices of flour products made on the basis of this method, and gives an undesirable taste.

Introduction sodium salt food in the amount of 0.4 to 2.8 wt.% is optimal, since the introduction of the sodium salt food in quantities of less than 0.4 wt.% leads to deterioration of the taste of the pastry, made�about on the basis of this method, the introduction of sodium salt food in the amount of 2.8 wt.% negatively affects the volume of the product, inhibiting the activity of yeast, and, in addition, affects the taste of the products.

The introduction of sugar in the amount of 1.1-5.6 wt.% is optimal, due to the fact that the introduction of sugar in the amount of less than 1.1 wt.% reduces the amount of dough because sugar stimulates fermentation in the dough, and the introduction of sugar in excess of 5.6 wt.% leads to undesirable sweet taste of the finished products.

The introduction of table margarine with a fat content of not less than 82% in the amount of 1.6 to 6.1 wt.% is optimal, since the introduction of table margarine with a fat content of not less than 82% in the amount of less than 1.6 wt.% degrades the taste of the pastry and reduces its nutritional value, and the introduction of table margarine with a fat content of not less than 82% in excess of 6.1 wt.% reduces the volume and cost of the finished product.

The introduction of pressed Baker's yeast in the amount of 2.6-5.6 wt.% is optimal, since the introduction of yeast baking pressed in quantities of less than 2.6 wt.% decreases the porosity of flour products made on the basis of this method, and the introduction of yeast baking pressed in quantities of more than 5.6 wt.% leads to an increase in the cost of the finished product.

<> The introduction of xanthan gum in an amount of 0.1 to 0.4 wt.% is optimal, since the introduction of xanthan gum in an amount of less than 0.1 wt.% leads to the formation of lack of uniformity in the test, and the introduction of xanthan gum in the amount of more than 0.4 wt.% leads to the formation of overly dense, poorly razryhlenija in the fermentation process of the dough.

The proposed invention is illustrated by table 1, which shows the indicators of quality gluten-free baked goods, namely bread, made on the basis of this method with the introduction of gluten-free rice flour, or made on the basis of this method with the introduction of a gluten-free buckwheat flour, or made on the basis of this method with the introduction of gluten-free corn flour, as well as indicators of quality gluten-free flour products, manufactured in accordance with the method adopted for the prototype, table 2, which shows the performance of the porosity of the bread, made on the basis of this method with the introduction of gluten-free rice flour, as well as indicators of porosity gluten-free flour products, manufactured in accordance with the method adopted for the prototype, table 3, which shows the performance of the porosity of the bread, made on the basis of this method with the introduction of a gluten-free buckwheat flour, as well as indicators of poristost� gluten-free flour products, manufactured in accordance with the method adopted for the prototype, and table 4, which shows the performance of the porosity of the bread, made on the basis of this method with the introduction of gluten-free corn flour, as well as indicators of porosity gluten-free flour products, manufactured in accordance with the method adopted for the prototype.

Method for the production of gluten-free flour products is as follows. From the prepared raw material, which is used as components, such as gluten-free rice flour, or gluten-free flour buckwheat, or gluten free corn flour 35-65; starch 8-23; eggs of 10.5-30.5 mm; white salt 0,4-2,8; sugar 1,1-5,6; table margarine with a fat content of not less than 82% of 1,6-6,1; yeast baking pressed 2,6-5,6; xanthan gum 0.1 to 0.4, are made with gluten-free flour product in two stages.

The first step involves the preparation of the emulsion, for example, with a mixer, by churning within 2-5 minutes of protein eggs with sugar until thick foam, add, while continuously beating the yolks of the eggs, table margarine with a fat content of at least 82%, sodium salt food and the yeast slurry. The second stage consists in introducing into the resulting emulsion gluten-free rice flour, or gluten-free flour buckwheat�, or gluten free corn flour, starch and xanthan gum, while whisking, for example, using a mixer.

The dough is left for fermentation in an incubator at a temperature of 32°C for 45-70 minutes. Then the dough again beat with a mixer, pour in the form, that is, cut up, and leave for proofing. Finish proofing define organoleptic: status and type of dough, preventing them from falling off. Then the dough pieces are baked in an oven at 220°C for 35-40 minutes.

The invention is illustrated by the following example.

Made as a gluten-free flour products bread with rice flour. To make the dough gluten-free rice flour sieved, yeast was introduced as a yeast suspension, and culinary food salt - in the form of a salt solution. In the first phase emulsion prepared by churning within 2-5 minutes of protein eggs with sugar until thick foam, add in the continuous churning of the yolks of the eggs, table margarine with a fat content of at least 82%, sodium salt food, the yeast slurry. The second stage was added gluten-free rice flour, starch and xanthan gum in the emulsion. As a result of getting connected, easy zameshivaetsya dough. After kneading the dough was left to ferment in a thermostat at tempera�ur 32°C for 45-70 minutes. During fermentation the dough was well retryplease, greatly increased in size. At the end of fermentation the dough has puffed up, butchered by pouring into the mold. Subsequent proofing was carried out in the proofing chamber. Baking was performed in an oven at a temperature of 220°C. During proofing and baking markedly increased the volume of the dough pieces. As can be seen from table 1, the baked bread has high quality indicators (see table 1, column 1).

Also made as a gluten-free flour products bread with buckwheat flour and bread with corn flour, which have a high quality (see table 1, columns 3, 4).

Also implemented the process of making gluten-free flour products in accordance with the method, the implementation of which use gluten-free cornmeal, adopted for the prototype. When adding calculated amount of water got very wet to the touch, smearing the dough. The resulting dough is molded and placed in the form. When baking a test workpiece slightly increased in volume, the surface formed large cracks that during baking even more increased. The evaluation showed that the obtained flour product was of poor quality: low rates specific volume and porosity (see table 1, column 5). In addition, the bread crumb was �rachasima, several tropicacyl. However, the appearance of the bread was good - the bread had a convex upper crust, uniform color. However, in connection with an unpleasant, bitter taste, typical of corn flour and discomfort when chewing and low porosity of the bread has a low organoleptic evaluation.

Porosity products from rice and corn flour, is made in two formulations presented in the method adopted for the prototype, below average porosity of products from rice flour, cooked according to the proposed method by 41% and 74% respectively (see table 2), below average porosity of products from buckwheat flour, cooked according to the proposed method by 37% and 55% respectively (see table 3), below average porosity of products from corn flour prepared by the proposed method at 40% and 71% respectively (see table 4). In addition, table 2 illustrates the reduction in the porosity of the products made from rice flour cooked with different amount of raw materials table 3 - reduction of porosity of products from buckwheat flour, prepared with different amount of raw materials table 4 - reduction of the porosity of the products made from maize flour cooked with different amount of raw materials.

Thus, the use of the proposed invention allows you to quickl� to get gluten-free flour product with high consumer properties, sufficient quality and high nutritional value.

Method for the production of gluten-free flour products, including a gradual mixture of gluten-free rice flour or gluten free corn flour, sugar, fat component, a starch and a functional additive, which is used as xanthan gum, cutting and baking, characterized in that the first stage produces the preparation of the emulsion by churning within 2-5 minutes of protein eggs with sugar, add while beating the yolks of the eggs, a fat component, which is used as table margarine with a fat content of at least 82%, sodium salt food and the yeast slurry, then in the second stage, the resulting emulsion is injected while capturing gluten-free rice flour, or gluten-free flour buckwheat, or gluten free corn flour, starch and xanthan gum, then leave the resulting dough to ferment for 45-70 minutes, before cutting it and fluff before baking is to be proved, while the components used in the following ratio, wt.%:

Gluten-free rice flour,
or gluten-free flour (buckwheat),
or gluten free corn flour35-65
Starch8-23
EggsThe 10.5-30.5 mm
Salt0,4-2,8
Sugar1,1-5,6
Margarine table
of a fat content not less than 82%1,6-6,1
Pressed Baker's yeast2,6-5,6
The xanthan gum0,1-0,4



 

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3 cl, 1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to bakery industry. The method for production of dough that is completely fermented involves dough preparation by way of mixing at least flour, water and quick-acting dry yeast, dough kneading, moulding, complete proofing and freezing. Additionally, the inventions group envisages completely fermented frozen dough, a bakery product and a bakery product with notches made by the said method.

EFFECT: produced dough does not require any additives introduction and allows to bake fermented frozen dough without an additional operation of proofing thus ensuring high quality bakery products manufacture.

24 cl, 27 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

9 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of the flour mixture containing 45-55 g of medium rye flour and 45-55 g of wheat flour), 455-465 g of wheat dietary offal, 340-345 g of food fibres mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source for bakery products, 20-22 g of a bakery improver including enzymes, an emulsifier, wheat gluten, fried wheat malt flour, 14.8-15 g of food salt, 9-11 g of lecithin, 0.8-1 g of culinary soda, 0.8-1 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid.

EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.

8 cl, 1 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: produced gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol-sunflower flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

FIELD: food industry.

SUBSTANCE: method envisages recipe components pre-processing, preparation of gummy dough of a mixture of wheat flour and flavoured girasol flour produced according to the specified technology, sugar, molasses, water, melange, soda and carbon-ammonium salt, dough kneading, moulding, baking and glazing.

EFFECT: gummy gingerbreads have increased volume combined with uniform porosity preservation.

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