Production of baked products with high fibre and protein content

FIELD: food industry.

SUBSTANCE: invention relates to production of baked products with a high fibre and protein content. Production of the baked product with high protein and fibre content includes: a) mixing of a protein component and a fibrous component to produce at least essentially homogenous pre-mixed mixture in the form of particles; b) mixing of the pre-mixed mixture in the form of particles with water at a temperature below that of the protein component denaturation for at least essentially homogenous hydration of the protein component of the protein component and the fibrous component and production of essentially homogenous hydrated mass of the protein component and the fibrous component; c) stream-treatment of the hydrated mass at a temperature higher than that of the protein component denaturation; d) mixing of the steam-treated hydrated mass with ingredients including at least one starch-containing flour to produce dough avoiding considerable gelatination of the said at least one flour starch; e) dough rolling out; f) dough moulding to produce dough pieces and g) dough pieces baking to produce the baked product with protein content equal to at least 4 g per 30 g portion and fibre content equal to at least 4 g per 30 g portion; the said protein component includes at least one protein chosen from the group consisting of milk protein, soya protein, pea protein, wheat protein, whey protein and bean protein while the said fibrous component represents at least one fibrous material chosen from the group consisting of stable starches, oligosaccharides, bran, cellulose materials, gums, beta glucans, vegetal fibres, bean fibres, oat fibres, polydextrose and stable maltodextrins.

EFFECT: invention allows to produce baked products with high fibre and protein content such as crackers and snacks which allows to avoid formation of clots in dough and coarse structure of such baked products.

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The present invention relates to the production of baked goods with a high content of fiber and protein, such as crackers and snacks.

Baked goods with a high content of fiber and protein, like crackers and snacks, offer such advantages in health and the control of body weight, satiety, lower glucose response (GR) and/or low glycemic index (GI), which makes them suitable for individuals who are trying to manage body weight and suffering from diabetes. Also a recent study showed that elderly people whose diet is rich in citrus fruits, greens and fish oil, but low in "glycemic index", have a decreased risk of age-related macular degeneration (AMD), leading to vision loss, among older people in the United States. The glycemic index (GI) indicates how quickly after consumption of a food product in the blood increases the blood sugar level. Foods with a high glycemic index GI, such as white bread and potatoes, cause a rapid rise in blood sugar, while foods with a low glycemic index GI, such as lentils, soybeans, yogurt and many cereals with high fiber content, cause a more gradual rise in blood sugar levels. The blood sugar doctors associated with diets high�them GI which can essentially damage the macula (yellow spot of the eye), since the excess sugar in the blood interacts with other molecules such as fats and proteins, with the formation of the so-called glycosylated molecules. This process, in turn, may lead to more oxidative stress, which damages cells and can lead to various diseases, including AMD.

However, when continuous production method of crackers, it was found that increasing the protein content and fiber to a level within at least 4 g fiber 30 g serving (20% of daily consumption, DV) and at least 4 grams of protein per 30 gram serving (10% DV) results in problems during processing of the dough and rough structure, and flavor of baked goods. To obtain good dispersibility of the protein and fiber in the test they should be hydrated. However, when mixing together of protein, fiber, and flour and add water, these ingredients are competing for water. It was found that when using a large amount of protein and fibers is an incomplete hydration with the formation of clumps of protein and fiber. The structure of baked goods becomes rough, it is believed that this is due to incomplete hydration of protein and fiber. Adding more water and more and�the intensive mixing in the process of getting test to improve hydration requires prolonged time baking and/or higher temperature baking to remove excess moisture. More intensive mixing is not effective to solve the dispersion of protein and fiber and formation of lumps. Also prolonged cooking time and a higher baking temperature as a result lead to the appearance of coarse structure, taste and typical colour due to over baking or burning, and excess production of products of the Maillard reaction in the interaction of protein and reducing sugars during baking.

For the hydration of protein and fiber can be applied steaming with the use of a smaller quantity of added water or moisture. However, it was found that by steaming a mixture of protein and fiber, excessive clumping, which leads to formation of solid hydrated surface layer, which essentially does not allow to penetrate the water or moisture inside the lumps. It is believed that the solid layer can be formed due to excess of protein denaturation caused by high temperature steaming. The increase in mixing time or mixing intensity is not enough to solve any lumps. The presence of lumps in the dough makes the difficult rolling out dough, and the presence of lumps in the rolled out dough causes breaks during transport of the dough on the conveyor belt and during the process�coy processing, such as a reduction in the thickness of the rolled dough and cutting.

Additionally, it was found that steaming the protein and fiber in the presence of flour results in excessive gelatinization of starch before baking. Excessive gelatinization of starch before baking causes the formation of lumps in the dough and the coarsening of the structure of the baked product. Additionally, the increase of the degree of gelatinization of starch before baking is an increase in the glycemic index (GI) of baked goods.

In U.S. patent No. 7252850 (Levin, etc.) and patent publication U.S. No. 2006/0141126 (Levin, etc.) is described that grain products such as bread, can be enriched with protein and/or dietary fibers by the addition to the flour or dough of complex compositions, comprising a protein and/or dietary fiber. Upon receipt of the test by adding additional composition, hydration of protein or fiber control, thus to ensure you obtain the dough with desired characteristics, and obtained from this test, the baked products have a texture and kroshlivym structure of baked goods comparable to baked goods without adding additional amounts of gluten and/or dietary fiber. Protein supplements include protein, hydrocolloids and oil and can optionally contain minerals and EMU�ligatory. Preferred additives of the present invention include native wheat gluten, guar gum, xanthan gum, calcium carbonate, lecithin and canola oil. These supplements are derived according to the invention to produce complex compositions with high density with the content of native gluten about 85 wt.%. Supplements dietary fibers include protein, hydrocolloids and oil and can optionally contain mineral substances and emulsifiers. Preferred additives include dietary fiber, guar gum, xanthan gum, calcium carbonate, lecithin and canola oil. These supplements are derived according to the invention to produce complex compositions with a high density with a content of dietary fibers of about 85 wt.%. The method of obtaining additives with protein and dietary fiber comprises the steps of mixing a protein and/or fiber, hydrocolloids, minerals, lecithin, oil and water in a blender, creating a high shear force, followed by drying in a convection oven. Baked products enriched with protein and/or dietary fibers by the incorporation of additives in the baking flour or dough. In baking flour can be entered any number of additives depending on the target composition of the finished baked goods with protein and/or dietary fibers. Additives used in traditional composition of bread, ranging from �Colo 0 to about 200 wt.% flour. Baking the product obtained according to the invention are proteins and/or fibers from about 5% to about 50 wt.%. Baking the product obtained according to the invention, include without limitation white bread, brown bread, tortillas, rolls and buns, bread, special bread/homemade bread, rye bread, whole wheat bread from a variety of cereals, bagels, pasta, snack foods based on cereals, cereal products, crackers, cookies, cakes, muffins, pastry, pancakes, pizza crust, donuts, nutritional supplements based on cereals and salty snacks such as pretzels, tortilla chips, corn chips and potato chips.

According to Levin, etc., it is believed that the water adsorbed by the gums, slowly penetrates the dense "core" of the protein and/or fiber, initiating hydration at a significantly lower speed compared to the "free" protein or dietary fiber, dispergirovannykh in the test. In the case where protein supplements provide a controlled hydrated through the use of complex compositions, it is believed that this leads to a decline or slowdown of the binding of gluten. The introduction of additives in bread dough allows to obtain a dough visco-elastic properties, is essentially the same as those in the test, in which no added gluten.

In Pat�NTE U.S. No. 7235276 (Allen and others) describes a ready to use air dry foods with a high content, as protein and fiber. Grain products contain a sufficient amount of at least one protein ingredient to provide the total protein content from about 50 to 75 wt.% (on dry matter) of the last thermal processing of the food product; a sufficient number, at least one fiber ingredient for fiber content from about 1% to 45% (on dry matter); and sufficient ingredient containing starch, to provide a starch content of from about 5 to 45%. The products have a low glycemic index (i.e., less than 100; 100 is adopted white bread) - the speed at which different foods affect glucose levels in the blood.

According to Allen and others receive air foods high in protein and fibers, preparing a hydrated, hot, molded, rasstojanie dough for food or plastic mass in the extruder, directly increasing the mass in the volume during extrusion; by molding the increased in volume of the mass of air piece goods; and conducting drying air piece goods with the delivery of the finished piece air products high in protein and fiber. When carrying out the first stage of getting hot, expanding mass, elapsed heat treated dough food product �can be obtained by mixing various dry ingredients together with water and heat treatment for gelatinization of the starch component and for the development of taste and aroma of the baked product. The last heat treatment, the material can also be mechanically formed with getting past the heat treatment of the test grain.

In U.S. patent No. 7220442 (Gautam and others) describes an energy bar with protein added in the form of grains with a high content of selected proteins. Through the use of nutritious grains bars have high protein content, good taste and other organoleptic properties. Grains comprise more than about 50 wt.% non-soy protein selected from the group consisting of milk protein, rice protein and pea protein. Preferably the grains are made using extrusion, the extrusion temperature is reduced to avoid damage to the whey protein and the appearance of associated foreign taste. The extrusion is carried out at a temperature of from 60 to 140°C, after which protein was dried using conveyor/conveyor belt or in a fluidized bed dryer. In an alternative method of obtaining pellets extruding is carried out at a lower temperature up to 90°C when using one or more supercritical fluid injected prior to extrusion to obtain air product. Sources of fiber, which can be used in the compositions according to the invention, include fructose oligosaccharides such as inulin, �Yarovoy gum, gum Arabic, gum promotions, the fiber of oats, cellulose, and mixtures thereof. Preferably the compositions contain at least 2 grams of fibers per 56 g serving, preferably at least 5 grams of fiber per serving. In addition to the other dry grains components include grains, flour, maltodextrin and milk powder.

In U.S. patent No. 7153528 (Malleshi, etc.) describes a method of producing hypoglycemic food product and/or its composition with good structure and good sensory properties, used as a snack or a full food, or food additives, in particular, in diabetes type II. The method comprises the steps of: a) spraying of about 2-6% (volume/mass) of water in grain, (b) tempering or the shutter speed past the sputtering of grains within 5-15 minutes, (c) peeling or shelling temperierung or aged grain to achieve the degree of collapse of about 2-4%, d) roasted, milled grain with optional legumes, cereals made from soy, spices and seasonings separately pin by heating at a temperature of from about 60 to 80°C for a time period of 10-30 minutes with obtaining grain Golden brown, e) mixing roasted grain with one or more ingredients selected from the group consisting of legumes, cereals made from soy, spices and fenugreek seeds with �rucenim hypoglycemic mixture, f) combining finely ground dried bark and hypoglycemic mixture with obtaining particles with a size of about 350 microns or less in the form of finely divided mixture, (g) mixing finely divided mixture with skimmed milk powder, vegetable oil and powder Amalaki with obtaining the mixed product, (h) enrichment of a mixed product of vitamin and mineral premix with obtaining enriched product, and (i) homogenization of the enriched product with traditional food material to produce hypoglycemic food product and/or its composition.

In U.S. patent No. 4961937 (Rudel) describes the composition of natural ingredients, consisting of grinded oats and wheat flour with high gluten content. Also, the composition may contain one or more diluent from another natural grain product. Applying the composition upon receipt, yeast, and baked goods on the chemical baking powder, obtained not charteuse products with improved shelf life with excellent nutritional value due to the high content of protein and fiber and reduced calorie.

In U.S. patent No. 4315954 (Kuipers, etc.) describes a dietetic food product enriched with dietary fibers obtained by the method in which the substance containing dietary fibre�, which is hard to ekstradiroval, mixed with protein, such as plasticizing milk protein, under conditions of extrusion with addition of water if required, to obtain a mixture with a moisture content of from 8 to 25%, and the resulting mixture is extruded at a temperature of at least 100°C. the resulting enriched with dietary fibers dietary product may contain from 10 to 80% of fibers such as bran and 20 to 90% plasticizing protein.

In patent publication U.S. No. 2009/0004356 (Bunke, etc.) described appetizer in the form of chips, comprising from about 40% to about 60% of the material on the basis of nuts; from about 40% to about 60% of starch material derived from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% of water and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material may be subjected to pre-gelatinization. Appetizer in the form of chips can be obtained by combining material on the basis of nuts and dry ingredients with water to obtain dough that is then rolled, cut into individual dough pieces and baked with obtaining snacks in the form of chips. Alternatively, the cut workpiece can be dried with obtaining a semi-finished product, which is then subjected to heat treatment to obtain snacks in the form �of Ipsos. The dry mixture can include a material on the basis of nuts, starch materials, and optional dry ingredients. Preferred dry mixture include from about 30% to about 60% of the material on the basis of nuts by weight of dry ingredients; from about 40% to about 60% of starch material by weight of dry ingredients; and from about 0% to about 30%, optional ingredients by weight of dry ingredients. Additionally, the composition of the dry mixture can include one or more other component, including without limitation the sources of protein, fiber, minerals, vitamins, dyes, pieces of fruit, vegetables, seeds, herbs, spices, and mixtures thereof.

In patent publication U.S. No. 2008/0003340 (Karwowski, etc.) describes the preparation of stable upon prolonged storage of combined foods containing whole grains, such as savory and sweet snacks and cereal products. The products have got continuous way, subjecting to heat treatment the particles whole grains in the presence of water in amounts effective for gelatinization of the starch contained in the particles whole grains, obtaining gelatinizing particles whole grains, and mixing gelatinisation particles whole grains with starch, flour from whole grains, optional, added in small doses to the dough ingredients, such as razril�tel, and a food component selected from the group consisting of vegetables and fruits in effective for the test quantity. The gelatinization of starch can be carried out by steam injection. The dough is formed into individual dough that is baked or fried to provide a composite food product containing whole grains, which are nutritious, low in fat, with different tastes and aromas, and a good source of dietary fiber. Can also be added non-fat dry matter of milk (i.e., milk) or soy protein in an amount sufficient to achieve a protein content from about 10 to about 20 weight percent.

In patent publication U.S. No. 2007/0077345 (Borders, etc.) describes a method of producing a food product with high protein content obtained by combining soy protein and at least one additional protein with obtaining the first mixture by adding water and combining with obtaining the second mixture and extruding the second mixture with obtaining, thus, a food product with high protein content. The extrusion may include processing the second mixture by heating and application of pressure. Also the method can include drying of a food product with high protein content. The extrusion may include, for example, melting and/or place�the according ingredients the gelatinization of starch and denaturation of protein. Soy protein may be from about 70% to about 74 wt.% dry mix, additional protein may be a wheat gluten and can range from about 23% to 27 wt.% a dry mix, the dry mix may include calcium carbonate, from about 0.10% to about 6 wt.% dry mix. Food with high protein content and the extruded product may be a chips, crispy, crackers, piece goods from cereals, biscuits or snack food. Food high in protein may be an extruded dough, protein flakes or grains of protein. Additional protein may be a milk protein, Caseinate, whey protein, dry matter buttermilk, dry milk, egg white, canola protein, pea protein, wheat protein, wheat gluten, potato protein, corn protein, sesame protein, sunflower protein, protein cotton seeds, protein is the kernel of a coconut, copra protein, safflower protein, protein, linseed protein, peanut protein, Lupin protein edible bean protein, oat protein and other legumes, grain protein, or any mixture of them. The extruded product with high protein may have a carbohydrate content less than about 5 wt.% "as such". Carbohydrates may include, without limitation CRA�small or dietary fiber. Fiber can be insoluble dietary fiber, soluble dietary fiber (for example, additionally.RTM.) and combinations of such ingredients.

In patent publication U.S. No. 2006/0292287 and international patent publication No. WO2008036982 (Onwulata) describes a food composition obtained by a method comprising extruding product containing protein, such as whey protein isolate, and water in an extruder at a speed of from about 50 to about 450 rpm and at a temperature from about 40°C to about 120°C, and the residence time of the product containing the protein, in the extruder is from about 15 to about 90 seconds. Dietary composition contains partially denatured contained in the protein product or totally denatured contained in the product is a protein or a mixture thereof. Food product contains at least one food ingredient and composition of dietary fiber.

In patent publication U.S. No. 2006/0210687 (Lundberg et al.) describes a cellulose material of high purity as an ingredient in obtaining the use of baking powder or without the use of a baking powder product, covered with a crust, obtained by baking, frying, roasting over an open fire or using other methods of heat treatment of food products on the basis of flour or grain, such as chips and crack�s. Last preliminary heat treatment weight includes from 0.25% to 5.0 wt.% cellulose fibers of high purity, from 2 to 20 wt.% edible animal oils, or fats, from 30 to 92,75% flour or grains and from 5 to 45 wt.% water. The finished product is increased crust strength and resistance to cracking and coloring. The product may include animal proteins, including milk protein, isolated or produced from cow's milk; protein muscle tissue, selected or derived from mammals, reptiles or amphibians; protein of connective tissue, egg albumin, isolated or produced from eggs or components of eggs; and mixtures thereof. Examples used include milk protein casein, such as sodium Caseinate and calcium Caseinate; whey protein, such as beta-lactoglobulin and alpha-lacto albumin. These milk proteins can be obtained from whole milk, skim milk, no fat dry milk solids, whey, whey protein concentrate, whey protein isolate, Caseinates, and mixtures thereof. Examples of proteins of connective tissues include collagen, gelatin, elastin, and mixtures thereof.

In patent publication U.S. No. 2006/0134295 (Maningat, etc.) describes pasta or noodles with a high fiber content and high protein content, transport and technological characteristics�of eristic, appearance, texture, taste, aroma and characteristics during the heat treatment which is comparable with that of traditional pasta and noodles. Pasta or noodles with a high fiber content and high protein content includes resistant starch content of dietary fiber from about 10% to about 70%, protein source selected from the group consisting of gliadin, glutenin, wheat protein isolate, wheat protein concentrate, ranatunga wheat gluten, wheat protein fractions, delegirovano wheat gluten, hydrolyzed wheat protein, or mixtures thereof. Pasta includes grains, and noodles includes wheat flour. The procedure for obtaining spaghetti comprises: (a) mixing all the ingredients using a mixer, providing a tangential flow with stirring, (b) adding water to achieve a moisture content of about 32%, (c) extruding the resulting hydrated material in a semi-industrial laboratory DeMaCo extruder at extrusion temperature of 45°C, and (d) drying the spaghetti using the drying cycle with a high temperature (70°C). Noodles can be obtained by using synthetic mixture of flour, including an 84:16 mixture of Fibersym® 70 (resistant wheat starch) and Pasta Power® (wheat protein isolate), used to replace about 10%, 30%, 50%, or 70% of the wheat flour used � traditional recipe. Combine dry ingredients and add water to a content of from about 28 to 38 parts per 100 parts of wheat flour and synthetic flour mixture. Conduct operations of mixing, pressing, blending and rolling, and the canvas noodles cut into thin longitudinal and transverse strips for white salted noodles and noodles Chuka-men (chuka-men). In fried instant noodles canvas noodles cut into thin lengthwise strips, twist, steamed and roasted.

In patent publication U.S. No. 2006/0003071 and international patent publication WO2006014201 (Faa, etc.) describes a snack low in carbohydrates derived from protein, dietary fiber and corn flour Masa. In one embodiment of the invention corn flour Masa prepared using the traditional process of nixtamalization. The concentrated protein ingredients may include soy protein isolate or soy protein concentrate. Can be used other sources of protein, both of local origin and in combination with soy protein, molochnyi protein, wheat protein, rice protein, potato protein and egg protein. Can also be used protein legumes other than soy protein, including without limitation a protein beans, lentils and peas. The content of fibers comprises from 0% to about 20 wt.% and more pre�respectfully from 5% to 15 wt.% the dry ingredients. Dietary fiber include fiber oats, bamboo fiber, potato fiber, corn bran, rice bran and wheat bran, which can be used to reduce the content of carbohydrates in the resulting food product and, therefore, added as ingredients without increasing the carbohydrate content in the food product. A higher content of dietary fiber may have a negative impact on the structure, taste and aroma of the finished product. A higher content of dietary fiber can increase the sandiness. Dietary fibers are used because they are not digestible carbohydrates and also help make the final product more resistant to breakage.

In one embodiment of the invention is provided by the subsequent addition of water to the dry ingredients with the receipt of the test is low in carbohydrates; the resulting dough includes from about 15% to about 59% soy isolate or soy concentrate, from about 0% to about 20 wt.% dietary fiber, from about 30% to about 50 wt.% corn flour, Masa, and from about 30% to about 50 wt.% the added water. The dough is mixed continuously or using a different mixer. The mixing is carried out at room temperature, usually from about 60°F Or 15.5°C) to about 85°F(29,4°C). After mixing, the dough can be separated in Sri�lovanii device Kibbler into pieces smaller than, than about two inches (5.08 cm) in diameter to facilitate rolling. Then the dough can be molded with obtaining blanks for any other snack foods made of dough, known from the prior art. For example, the dough can be extruded or rolled and then sliced into pieces for snack food product.

In patent publication U.S. No. 2005/0064080 (Creighton, etc.) describes heat-treated dried farinaceous food products such as elapsed thermal processing dough made from cereals; ready-to-eat products from cereals and snacks based on cereals, obtained from this last heat treatment test of cereals have a high content as insoluble and soluble dietary fiber, along with high protein content. Products from cereals contain from about 5 to 15% (dry substance) insoluble dietary fiber; 5% to 15% of soluble dietary fibers in excess to insoluble dietary fibers; from 15% to 30% (dry substance) of vegetable protein and cereal ingredients, in particular rice and wheat flour. Preferably, the soluble dietary fibers are provided, at least partially inulinase ingredient that can be added to the dough and/or put on the top part. Past heat treated dough of grain�s can be obtained by blending various dry cereal ingredients together with water and carrying out heat treatment for the gelatinization of the starch component and for the development of taste and aroma of the baked product. Also the last heat treatment, the material may be subjected to mechanical treatment with getting past the heat treatment of the test grain. Thermal and mechanical processing can take place simultaneously or sequentially. Also, the dry ingredients include various additives such as sugar, salt and mineral salts, e.g., trisodium phosphate and starches. Because inulin does not require heat treatment, it may be added, as before its implementation and after. Therefore, in one preferred embodiment of the invention FOS (FOS), such as inulin, can be added to cereal or other dry ingredients before carrying out the heat treatment. Then dry mixture of inulin and wheat ingredients can be combined with water, pre-cooked and the gelatinization of the starch components, machined with getting past the heat treatment of the dough from cereals, enriched inulin.

Similarly, in the dough of grain after heat treatment can be added to an entire vegetable protein or part of vegetable protein to facilitate or accelerate the receipt of the last heat treatment of the test grain. The advantage of adding only protein component or part thereof after the heat treatment is � reducing thermal effects on protein and consequently, damage to the warmth of taste, aroma and structure. The methods further can include the step of forming the dough into individual dough pieces of a given shape and size. In one embodiment of the invention, the dough can be rolled into sheets (e.g., 25 to 800 microns in thickness) and a separate billet, formed by cutting sheets or stamping on blanks.

In international patent publication No. WO2008119957 Al (Hackett, etc.) describes the use of at least 3 g of protein in obtaining a snack food product comprising from 150 to 300 kcal, for use as a means of maintaining the weight of the human body. Describes what containing protein snack product increases the feeling of satiety, which leads to lower calorie intake at the next intake, which in turn enables you to control body mass of the person. Preferably, the caloric intake when food intake is reduced in proportion to the amount of protein present in the snack product. Preferably the protein content of the snack product is from 3 to 40 g, more preferably from 7 to 30 g or from 10 to 25 g, for example, 20g. Most preferably, the protein content of the snack product is about 4 g and up to 15, Preferably the protein is a whey protein, protein peanut or soy�th protein and most preferably the protein is one or more of whey protein or protein peanut. The snack product may further include dietary fiber, such as pectins, gums, cellulose and hemicellulose. Preferably dietary fiber are soluble fiber, such as pectins and gums. Preferably dietary fiber are Polydextrose. Further described that the addition of dietary fiber in the snack product increases the feeling of satiety, which in turn leads to additional reduction in calorie intake at subsequent meals. Preferably, the content of dietary fiber in the snack product is from 5 g to 25 g, more preferably from 8 g to 20 g, and most preferably from 10 g to 15 g, for example, 12 g. the Composition may be in liquid form, solid form or solid form. For example, a snack can be a snack beverage, such as composition type milkshake. In the case when a snack is in semi-solid form, it can be a mousse or a snack type of yogurt. In the case when the snack product is in solid form, it can be a snack bar, such as a cereal bar or granola bar on the basis of nuts.

Present the image�the notification relates to a method of industrial production roll out dough with high protein and high content of dietary fiber, crackers, snacks and other bakery products derived from this test. The method allows to achieve at least essentially homogeneous hydration of protein and dietary fiber, at least essentially homogeneous dispersibility of the hydrated protein and hydrated dietary fiber in the test and avoid clumping of protein and dietary fiber, which can cause problems when forming the dough sheet and longitudinal breaks in the dough sheet during transportation. Baked goods, obtained by the method according to the present invention contain at least 4 g, preferably at least 5 g dietary fiber, 30 g serving (at least 16%, preferably at least 20% of daily consumption, DV) and at least 4 g of protein, preferably at least 5 g per 30 g serving (at least 8% DV, preferably at least 10% DV). Achieved high protein content and high content of dietary fiber does not result in problems during processing of the dough and rough structure, and the emergence of taste, and not peculiar to the color of baked goods, caused by protein denaturation, prolonged baking or excessive production of the products of the reaction of Maillard. The method according to the present invention avoids essentially the gelatinization edge�small before baking, thereby avoiding the formation of lumps in the dough and coarse structure of baked goods, while providing a low glycemic index (GI) of baked goods. Baked goods such as crackers, sweet and savoury snacks and biscuits, obtained according to the present invention, can have crispy, rough texture, and soft foods such as cakes, muffins, breadsticks and soft biscuits, can have a soft, preinstal structure. Baked goods or pastries according to the present invention exhibit a pleasant taste with no aftertaste and no unusual colors, good color and have a healing effect on the body, have the advantage in the control of body weight, such as satiety, weaken glucose response (GR) and/or reduce the glycemic index (GI), which makes them a suitable choice for individuals attempting to control body weight and suffering from diabetes, and is able to protect the elderly or to reduce the risk of developing age-related macular degeneration (AMD). In the variants of embodiment of the present invention the method can be applied for production of baked goods such as crackers, cookies and snacks with high protein and high content of dietary fiber and reduced calorie.

Summary of the INVENTION

Essentially achieves homogeneous Hydra�tion and dispersion of large amounts of protein and dietary fiber, avoiding the formation of lumps in a continuous, semi-continuous or periodic method of industrial production roll out dough with high protein and high content of dietary fiber and baked goods such as crackers, snacks and cookies, produced from rolled dough, hydrated protein and dietary fiber with water at a temperature below the temperature of protein denaturation and steaming the hydrated mixture essentially without gelatinization of starch.

In the variants of embodiment of the present invention the dough is high in protein and high content of dietary fiber can be obtained by mixing the protein component, a fibrous component and water at a temperature below the denaturation temperature of the protein component, such as less than about 120°F (48,8°C), preferably from about 75°F (23,8°C) to about 90°F (32,2°C) for essentially homogeneous hydration of the protein component and the fiber component and obtain essentially homogeneous hydrated mass of the protein component and the fiber component. Hydrated mass may be treated with steam at a temperature above the denaturation temperature of the protein component. Steaming increases the moisture content less than about 5 wt.%, preferably from about 1 wt.% to about 4 wt.% moisture of the total weight of the dough. R�data vapor hydrated mass may be mixed with the ingredients comprising at least one component of a flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of at least one flour. Steaming can be performed to raise the temperature of the hydrated mass of the protein component and the fiber component to a temperature of from about 160°F (71,1°C) to about 200°F (93,3°C), preferably from about 170°F (76,6°C) to about 190°F (87,7°C), which helps provide a more soft, not rough texture of baked goods. Steaming softens dietary fiber, making them less abrasive, and making the protein less friable or pulverized, and improves sensory characteristics such as taste and mouth feel when consumed baked goods.

Avoid substantial gelatinization of starch before baking helps to avoid the formation of lumps in the dough and coarse structure of baked goods, while providing a lower glycemic index (GI) of baked goods. Starch gelatinization can be avoided: (a) adding the ingredient of flour after the stages of hydration and steaming of protein and dietary fiber, so the starch is not exposed to high temperature gelatinization and easy access of water, and (b) mixing steamed hydrated mass with ingredients comprising at least one flour, which, thus, tries�converges in the process of combining and mixing the ingredients at a relatively low temperature, the resulting dough has a temperature below the gelatinization temperature of starch. In the variants of embodiment of the present invention, the mixing steamed hydrated mass and ingredients, comprising at least one flour, the result leads to that the temperature of the dough is from about 130°F (54,4°C) to 170°F (76,6°C).

The dough is high in protein and high content of dietary fibers of the present invention can be rolled using the traditional device for molding dough, such as rollers, moving in the opposite direction, laminators and extruders. Roll the dough comprising at least essentially homogeneous mixture of a protein component, a fibrous component, at least one flour comprising starch and water, baked with obtaining a baked product with a protein content of at least about 4 g per 30 g serving, and a content of food fibers of at least about 4 g per 30 g serving, and the starch is protected from enzymatic degradation by trapping in the matrix protein dietary fiber. In embodiments of the invention, the protein content of the component in the test can be from about 8 wt.% to about 22 wt.% of the total weight of the dough, and the content of dietary fiber can be from about 8 wt.% to about 18 wt.% from about�test its weight.

In another aspect, the present invention relates to a baked product or the product with high protein content and high content of dietary fiber, obtained by mixing the protein component and the fiber component having at least essentially homogeneous pre-mixed mixture in the form of particles; mixing the pre-mixed mixture in the form of particles with water at a temperature below the denaturation temperature of the protein component at least essentially homogeneous hydration of the protein component and the fiber component and obtain essentially homogeneous hydrated mass of the protein component and the fiber component; steaming the hydrated mass at a temperature above the temperature of denaturirovannyj protein component; mixing the steamed hydrated mass with ingredients comprising at least one flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of at least one of flour; roll out dough, optional lamination of the dough, forming the dough into the preparation and baking of workpieces with obtaining bakery products with a protein content of at least about 4 g per 30 g serving and with a content of food fibers of at least about 4 g per 30 gram then�Oia.

In embodiments of the invention, at least one meal can include wheat flour (Graham flour), wheat flour, whole wheat flour and mixtures thereof. In a preferred embodiment of the present invention, at least one flour comprises whole wheat flour in the amount of at least about 4 g per 30 g serving. In a preferred embodiment of the present invention of baked product or the product may have a protein content of from about 5 g to about 10 g per 30 g serving, the content of dietary fibers is from about 5 g to about 8 g per 30 g serving, and consumption of whole grains is from about 5 g to about 10 g per 30 g serving. Preferably, the calorie content of baked goods is from about 90 kcal to about 140 kcal per 30 g serving.

Baked goods that can be obtained according to the present invention, include crackers, cookies, croissants, muffins, cakes, muffins, bread sticks, sweet snacks and savoury snacks. Baked goods or products of the present invention exhibit a pleasant taste with no aftertaste and a nice color and have a healing effect on the body, have the advantage in the control of body weight, such as satiety, weaken glucose response (GR) and/or reduce the glycemic index (GI).

DETAILED DESCRIBED�E INVENTION

The present invention relates to a continuous, semi-continuous or periodic industrial method for the production of baked products with a high protein content and high content of dietary fibers without the formation of lumps of protein and dietary fibers, which have a negative effect on the dough, such as the inability to obtain a dough sheet and its transportation. Also, at least essentially homogeneous hydration of protein and dietary fiber and is essentially homogeneous dispersion of protein and dietary fiber in the test is achieved without significant denaturation of the protein before baking, or without obtaining the coarse structure or taste, or not characteristic color of baked products caused by protein denaturation, prolonged baking or excessive production of the products of the reaction of Maillard. A method according to the present invention also enables you to avoid substantial gelatinization of starch before baking, which also helps to avoid the formation of lumps in the dough and coarse structure of baked products, while providing a lower glycemic index (GI) baked goods.

Solved the problem of lumps and coarse structure, unusual taste and smell, and roll the dough does not tear or torn in the process of obtaining and transporting on the conveyor, which can �be used to obtain crisp not coarse structure or to obtain a soft preinstall patterns, achieved by mixing the protein component, a fibrous component and water at a temperature below the denaturation temperature of the protein component at least essentially homogeneous hydration of the protein component and the fiber component. Essentially homogeneous hydrated mass of the protein component and the fiber component is steamed at a temperature above the denaturation temperature of the protein component. Steamed hydrated mass is mixed with ingredients comprising at least one flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of at least one flour.

Typically, the gelatinization of starch occurs when: a) water is added in a sufficient amount, generally at least about 30 wt.% by weight of starch and mixed with starch and, b) the temperature of the starch is increased, at least up to about 80°C (176°F), preferably 100°C (212°F) or more. The gelatinization temperature depends on the amount of water available to interact with the starch. When a lower amount of available water, as a rule, the gelatinization temperature is higher. The gelatinization can be defined as a violation of (disruption) of molecular order of starch granules, manifested in irreversible changes in properties such as n�bohenie granules, the melting of native crystals, loss of doucheville and dissolution of starch. The temperature of the initial stage of gelatinization and limits the temperature at which this occurs depend on the starch concentration, method of observation, type of granules and heterogeneity of the observed aggregate granules. Gelatinization is a second phenomenon is the stage of gelatinization in the dissolution of starch. It includes an increase in the swelling of granules, separation of molecular components (i.e. amylose, followed by amylopectin) from the granules, resulting in the complete destruction of the granules. See Atwell et al., "The Terminology And Methodology Associated With Basic Starch Phenomena," Cereal Foods World. Vol. 33, No. 3, pp. 306-311 (March 1988). In the variants of embodiment of the present invention the starch is at least one flour included in the dough before baking, you may have a low degree of gelatinization less than about 30%, preferably less than about 20%, most preferably less than about 10%, or may be completely gelatinizing, as measured using differential scanning calorimetry (DSC).

Baked goods made with roll out dough with high protein and high content of dietary fiber, obtained by the methods of the present invention, may have a protein content of at least 4 grams of protein, the preferred�of from about 5 g to about 10 g per 30 g serving, and the content of dietary fiber is at least 4 grams of dietary fiber, preferably from about 5 g to about 10 g per 30 g serving, and the starch is protected from enzymatic degradation by trapping in the matrix protein dietary fiber. In the variants of embodiment of the present invention, the baking, the product may further contain wholegrain flour, which is at least 4 g per 30 g serving, preferably from about 5 g to about 10 g per 30 g serving. Although in variants of the embodiment of the present invention can be obtained baked product with high calorific value, such as more than about 140 kcal per 30 g serving, preferably they have a low caloric value, component of from about 90 kcal to about 140 kcal per 30 g serving, more preferably from about 100 kcal per 30 g serving to about 125 kcal per 30 g serving. Baked goods or product of the present invention have a healing effect on the body, have the advantage in the control of body weight, such as satiety, weaken glucose response (GR) and/or reduce the glycemic index (GI) and exhibit a pleasant taste with no aftertaste and no characteristic taste and flavor, and structure.

Protein or protein component ingredient, or a source of protein that can be used on�the present invention, may include animal protein, vegetable protein, milk protein, fish protein and a mixture thereof. Examples of protein components, which can be used include animal protein, including dairy protein, is isolated or produced from cow's milk; protein muscle tissue, selected or derived from mammals, reptiles or amphibians; protein of connective tissue, egg albumin, isolated or produced from eggs or components of eggs; and mixtures thereof. Examples used include milk protein casein, such as sodium Caseinate and calcium Caseinate; whey protein, such as beta-lactoglobulin and alpha-lacto albumin, hydrolysates of milk protein, dry matter and buttermilk dry milk, and mixtures thereof. Milk protein can be obtained from whole milk, skim milk, nonfat dry milk solids, whey, whey protein concentrate, whey protein isolate, Caseinates, and mixtures thereof. Examples of the protein of connective tissues include collagen, gelatin, elastin, and mixtures thereof. Examples of vegetable proteins, which can be used include soy protein, such as concentrated protein ingredients soy protein isolate or concentrate soy protein, canola protein, wheat protein, wheat gluten, potato protein, corn protein, sesame protein, protein y�of lnenicka, protein cotton seeds, protein is the kernel of a coconut, copra protein, safflower protein, rice protein, protein, linseed protein, peanut protein, Lupin, food protein beans beans or powder, such as flour from beans, Pinto, protein, Turkish beans and protein, black beans, protein oats, protein lentils, pea protein, such as protein pea flour and other legumes, the protein of nuts such as pecans, bitter almond, hazelnut, walnut, and protein other nuts or chopped nuts, or finely chopped nuts, grain protein, such as gliadin, glutenin, wheat protein isolate, wheat protein concentrate, negativly wheat gluten, wheat protein fractions, deliciously wheat gluten, hydrolyzed wheat protein, native wheat gluten and mixtures thereof. Preferred protein components or protein ingredients, or sources of protein used in the present invention include hydrolyzed milk protein, soy protein isolate, pea protein flour, wheat protein isolate, whey protein, protein flour, Pinto beans, and mixtures thereof.

Fibrous component or ingredient of dietary fiber, or a source of dietary fiber, which can be used in the present invention may include soluble dietary fiber, insoluble dietary fiber, or mixtures thereof. Examples of components of dietary fiber into�it, which can be used include resistant starch, fructo-oligosaccharides, such as inulin, oligosaccharides, such as with JS2 and JS3, or oligosaccharides with a higher degree of polymerization (SP), pectin, gums, such as guar gum, alginates, xanthan gum, gum Arabic and gum acacia, beta glucan, fiber vegetables and legumes, such as soybean fiber, pea fiber and fiber oats, bran, such as corn bran, wheat bran, oat bran, barley bran, soy bran and rice bran, cellulose, such as cellulose, hemicellulose and hydroxymethylcellulose, soluble or insoluble Polydextrose, resistant maltodextrins such as additionally®-2 and mixtures thereof. Additionally®-2 available from Matsutani America, Incorporated, Decatur, Illinois. It is a soluble dietary fiber (at least a 90% degree of solubility) derived from corn starch using pyrolysis and subsequent enzymatic treatment for targeted transition part of the normal alpha-1,4 glucose linkages in disordered 1,2-, 1,3-, and 1,4 - alpha or beta linkages. Preferred components of dietary fiber for use in the present invention include resistant starches, fiber oats, inulin, corn bran, wheat bran, rice bran, Polydextrose, hydroxymethyl�vine, resistant maltodextrins and guar gum.

Method used to determine fiber content, can be a Prosky method of determining the total content of dietary fiber in foods, published in the AOAC,J. Assoc. Anal. Chem.,68(2) p. 399 (1985) andAOAC Official Methods of Analysis. (Formal methods and analyses) J. Assoc. Anal. Chem. Publication 15, p. 1105-1106 (1990). AOAC method for determining the total content of dietary fiber in food products comprises: (a) treatment with 0.1 ml of α-amylase, Sigma Chemical Co., followed b) treatment 5 mg protease, Sigma Chemical Co., processing then 0.3 ml of amyloglucosidase, Sigma Chemical Co., d) deposition of soluble fiber ethanol and (e) filtering and drying. Another more accurate way of determining the content of dietary fiber, which can also be used as described in Example 1B US patent No. 6013299 Haynes and others, the description of which is given here by reference in full. The way Haynes and others adapted and modified on the basis of the Prosky method of determining the total content of dietary fiber in foods, published in AOAC. Adapted Haynes method and other more precise, involves the use of a larger amount of enzymes and freeze dried, resulting in in a result more low indicators of sustainable yield of starch. For determination of inulin content of dietary fiber �can be carried out using AOAC 997.08 or AOAC 999.03.

Inulin used in the present invention, is a well known β-2-fructofuranose, material, long used as a food additive and selling of raw materials. It is a carbohydrate material derived from different cultures, mostly from Jerusalem artichoke and chicory. Inulin is a prebiotic, which is a material metabolisable in the intestinal tract of desirable bacteria such asbifidusandlactobacillus.

Generally, inulin is a clean, dry fibrous material that has been isolated by extraction, for example, from chicory, onions and artichoke and other traditional plant sources. Inulin is commercially available under various trademarks. Pure inulin is commercially available, for example, from Rhone-Poulenc in the U.S. under the trade mark RAFTILINE®and from Imperial Suicker Unie, LLC in Europe. Pure inulin has an average degree of polymerization (SP) from 9 to 10. Raftilin (Raftiline), available in powder form, derived from chicory roots, and it is a mixture of GFnwhere molecules: G = glucose, F = fructose, and n = the number of linked fructose units from about two to more than 50.

Another commercial source of inulin, which can be used in the present invention is inulin Beneo®produced by Orafti Group, Belgium. Inu�Beneo Institute ®is a white, odourless, soluble powder with a slightly sweet taste and no aftertaste. It is a mixture of oligo - and polysaccharides that include fructose units linked by beta (2-1) linkages. Almost every molecule ends with a glucose unit. The total number of fructose or glucose units (Degree of Polymerization or JV) chicory inulin is essentially from 2 to 60.

Less preferred for use in the present invention are less clean sources of inulin, such as dried flour of Jerusalem artichoke, onion, flour, onion flour with a remote taste, and mixtures thereof.

Resistant starch used in the present invention may be any commercially available or known compositions including starch, resistant enzymes (RS) type I, II, III, or IV, or mixtures thereof. Examples of resistant starches that can be used are RS type III, high melting point, and the last heat treatment RS type I, II, or type IV, as described in US patent No. 6013299 Haynes and others, the description of which is given here by reference in full. Examples of commercially available compositions of starches, resistant to enzymes which can be used in the present invention include Hi-Maize 240, previously Novelose 240, which is a Grand�graded starch, resistant to the enzyme (ingredient RS type III), Novelose 330, representing retrograding starch that are resistant to the enzyme (ingredient RS type III, not granulated, retrograding starch and Hi-maize 260, previously Novelose 260, representing a granular starch that is resistant to enzymes, each of which is manufactured by National Starch and Chemical Co., Bridgewater, NJ, and Crystalean representing retrograding starch produced by Opta food Ingredients, Inc., Cambridge, MA. Novelose 330 may have a moisture content of about 7 wt.%, the content of resistant starch about 25 wt.%, established by the method of Example 1B of the patent US No. 6013299 Haynes and others, and the content of dietary fiber, installed less accurate method AOAC, about 33%. Hi-maize 260 is a granular resistant starch, which contains 60% of the total dietary fiber (TDF), as measured by AOAC method 991.43. Hi-maize 240 is a granular resistant starch, which contains 40% dietary fiber in the analysis using the method of content determination of fibre AOAC.

In preferred embodiments, embodiments of the present invention may be used starch, resistant to enzymes with a high melting temperature type III, described in U.S. patent No. 6013299 Haynes and others. As described in Haynes and others, can be used resistant starch with a high temperature PL�effect, endothermic peak of melting of which could reach at least 140°C, preferably at least 145°C, most preferably at least about 150°C, as determined using modulated differential scanning calorimetry (MDSC). Starch, resistant to enzymes with a high melting temperature essentially does not change during baking, i.e., essentially retained enzymatic stability, and demonstrates the caloric content of less than about 0.5 kcal/gram (100 wt.% RS type III, with a melting point or endothermic peak temperature of at least 140°C), as determined by analysis of dietary fiber after baking. Indicators of enthalpy for the isolated starch, resistant to enzymes with a high melting point can be more than 5 joules/gram, preferably from about 8 joules/gram to about 15 joules/gram at a temperature of from about 130°C to about 160°C. for cakes of the present invention can be used agents fillers or flour substitutes that contain RS type III, high melting point, is described in U.S. patent No. 6013299 Haynes and others. Commercially available starches, resistant to enzymes with a high melting temperature type III, according to Haynes and others, which can be used in the present every�the acquisition, is resistant starch Promitor™, available from Tate & Lyle. Resistant starch PROMITOR™ is a corn starch, and the traditional analysis has a total content of dietary fiber about 60% (on dry matter) using the AOAC method 991.43. The glycemic response is about 10%, which are easily digestible carbohydrates, such as dextrose or maltodextrin. The caloric content is 1.7 Kcal/g (on dry matter), water-holding capacity and low because dietary fiber is thermally stable, they carry such a tough process, as baking. Resistant starch PROMITOR™ retains its low water-retaining capacity even during baking, when, for comparison, other resistant starch or dietary fiber can hold more moisture.

In the variants of embodiment of the present invention, the protein content of the component in the test can be from about 8 wt.% to about 22 wt.% of the total weight of the dough, and the content of dietary fiber can be from about 8 wt.% to about 18 wt.% of the total weight of the dough. The increased content of the protein component is higher than about 22 wt.% and increasing the fibrous content of the component is higher than about 18 wt.% of the total weight of the dough complicates the manufacturing process and makes the structure of baked idaliaklemm rude.

Component of flour or flour-based material, or at least one flour comprising starch, which can be combined with a protein component and a component of dietary fiber for receiving dough high in protein and high content of dietary fiber and baked goods or products of the present invention, may constitute ground grain cereal or flour edible seeds or plants, their derivatives and mixtures. Examples of the flour component or farinaceous materials which may be used are wheat flour, corn flour, corn Masa flour, oat flour, barley flour, rye flour, potato flour, sorghum flour, tapioca flour, Graham flour, whole grain flour, such as flour whole wheat flour whole corn flour, whole barley flour from whole oats and multigrain wholewheat flour or starches, such as corn starch, wheat starch, rice starch, potato starch, tapioca starch, physically and/or chemically modified flours or starches, such as pregelatinized starches and mixtures thereof. Flour can be bleached or not bleached. Preferred is wheat flour or wheat flour mixed with other flours from grains, such as Graham flour and whole grain flour, so�I as flour whole wheat or preferably multigrain wholewheat flour.

The total amount of the flour component, such as wheat flour, used in the compositions of the present invention may be, for example, from about 15 wt.% to about 75 wt.%, preferably from about 25 wt.% to about 50 wt.% of the total weight of the dough. If not clearly stated otherwise, all weight percentages are given by weight of the total ingredients included in the dough composition or compositions of the present invention, except for inclusions such as flavored chips, nuts, raisins and the like. Therefore, the total mass of the test" does not include the mass of inclusions.

Component of flour can be partially substituted traditional flour substitutes agents or fillers, such as Polydextrose, holocellulose, hemicellulose, microcrystalline cellulose and resistant starch, corn bran, wheat bran, oat bran, rice bran, mixtures thereof and the like, in amounts not adversely impact on processing technology, structure, taste, aroma and color.

Technologically compatible ingredients that can be used for modifying the structure of the products obtained according to the present invention, include sugars such as sucrose, fructose, lactose, dextrose, galactose, maltodextrins, dry matter corn syrup, hydrogenated g�talisay starch, protein hydrolysates, glucose syrup, mixtures thereof and the like. To facilitate polarisavenue can be used reducing sugar such as fructose, maltose, lactose and dextrose or a mixture of reducing sugars. Preferred reducing sugar is fructose, because it is easily available and, as a rule, to a greater extent increases polarisavenue and the formation of taste bouquet. Examples of sources of fructose include invert syrup, high fructose corn syrup, molasses, brown sugar, maple syrup, mixtures thereof and the like.

Texturizing ingredient, such as sugar, may be mixed with other ingredients, as in a solid or crystalline form, such as crystalline or granulated sucrose, granulated brown sugar or crystalline fructose, or in liquid form, such as sucrose syrup or high fructose corn syrup. In the variants of embodiment of the present invention to maintain getcost baked product can be used moisturizing sugars such as high fructose corn syrup, maltose, sorbose, galactose, corn syrup, glucose syrup, invert syrup, honey, molasses, fructose, lactose, dextrose and mixtures thereof.

Also in dough or a liquid test can be used in addition to uvlazhnjajushee other humectants, or aqueous solutions of humectants, which are not sugars or have a lower sweetness compared with sucrose. For example, as humidifiers can be used glycerin, sugar alcohols, such as mannitol, maltitol, xylitol and sorbitol, and other polyols. Additional examples of moisturizing polyols (polyhydric alcohols) include glycols, e.g. propylene glycol, and hydrogenated glucose syrups. Other humectants include sugar esters, dextrins, hydrogenated starch hydrolysates and other products of hydrolysis of starch.

In the variants of embodiment of the present invention, the total solids content of sugarsor content texturizing ingredient of the dough of the present invention can be from zero up to about 50 wt.%, preferably from about 2 wt.% up to about 25 wt.% of the total weight of the dough.

Dry matter sugars may be replaced wholly or partially by the traditional sugar substitutes or traditional agent, a filler, such as Polydextrose, holocellulose, microcrystalline cellulose, resistant starch, mixtures thereof and the like in amounts not adversely impact on processing technology, structure, taste, aroma and color. For example, in variants of the embodiment of the present invention, the preferred sugar substitute or agent-Napo�the preserver to reduce the calorie content of baked goods of the present invention is resistant starch or Polydextrose. Examples of the amounts of the substitute can be at least about 10 wt.%, for example, from about 15 wt.% up to about 25 wt.% from the content of the original dry matter of sugar.

The moisture content in the dough of the present invention should be sufficient to provide the desired consistency, allowing for technological processing, cutting, slicing or molding dough. The total moisture content in the dough of the present invention includes any moisture that is included as a separately added ingredient, along with the moisture provided by flour (which usually has a moisture content from about 12% to about 14 wt.%), the moisture content of a fibrous component and a protein component, and the moisture content of other additives included in the composition, such as high fructose corn syrup, invert syrups, or other liquid humectants.

Taking into account all sources of moisture in the dough or liquid dough, including separately added water, the total moisture content in the dough or liquid dough of the present invention typically is less than about 60 wt.%, preferably less than about 50 wt.%, for example, from about 32 wt.% to about 45 wt.% of the total weight of the dough for crispy snacks and crackers and from about 10 wt.% up to about 25 wt.% of the total weight of cookie dough.

Fat compositions that can be used�esewani for receiving dough and bakery products of the present invention, can include any known shortening or fat mixture, or composition, used in baking, and they may include conventional food emulsifiers. In the present invention can be used, for example, shortening or fats from vegetable oils, lard, marine oils and their mixtures, which are fractionated, partially hydrogencarbon and/or interesterified. Can also be used technologically compatible with a reduced or low calorie, partially digested or digestible fats, fat substitutes or synthetic fats, such as sucrose polyesters or triacylglycerides of. To achieve a given consistency or melting profile of fat compositions can be used a mixture of hard and soft fats or shortening and oil. Examples of edible triglycerides which can be used to obtain the fat compositions used in the present invention include natural triglycerides derived from vegetable sources such as soybean oil, palm kernel oil, palm oil, rapeseed oil, safflower oil, sesame oil, sunflower oil and mixtures thereof. Can also be used and marine animal oil, such as fat sardines, grease Menhaden, fat, babassu oil, lard and beef tallow. Also to obtain a fat composition can be used�alsomany synthetic triglycerides along with natural triglycerides of fatty acids. Chain length fatty acids can have from 8 to 24 carbon atoms. Can be used solid or semi-solid at room temperature, shortening or fats, for example, at a temperature of from about 75°F (23,8°C) to about 110°F (43,3°C).

The content of the shortening or fat in baking may be less than about 15 wt.% of the total weight of baked goods. Baked goods that can be obtained according to the present invention, include baked goods with a reduced calorie, products low in fat, low fat or non fat. Used here, the term food product with a reduced fat content refers to the product of a fat content, reduced at least 25 wt.% of the total weight in standard or traditional product. The product is low in fat has a fat content less than or equal to three grams of fat for a specified number or portion. However, for a small specified number (when specified amount is 30 grams or less or two tablespoons or less), the product is low in fat has a fat content less than or equal to 3 grams per 50 grams of product. Containing no fat or zero-fat product has a fat content less than 0.5 grams of fat for a specified number or portion. For crack�ditch used as a garnish, such as salted crackers, the specified number is 15 grams. For crackers, used as snacks, and for cookie specified amount is 30 grams. Therefore, the content of fat in the crackers with low fat or biscuits is less than or equal to 3 grams of fat per 50 grams or less than or equal to about 6% fat of the total weight of the finished product. Low-fat snack cracker has a fat content less than 0.5 grams to 15 grams, or less than about 3,33% of the total weight of the finished product.

In addition to the above, the dough of the present invention may include other additives traditionally used in crackers, snacks and cookies. Such additives may include, for example, waste from dairy production, eggs or their by-products, cocoa, vanilla or other flavourings, wheat germ, defatted wheat germ, along with inclusions such as nuts, raisins, coconut, flavored chips such as chocolate chips, chips butterscotch and chips with caramel, and the like in suitable amounts.

Composition test according to the present invention may include opening the system up to 5 wt.% of the total weight of the dough. Examples of chemical loosening agents or agents that regulate pH, which can be used�used, include alkaline materials and acidic materials such as sodium bicarbonate, ammonium bicarbonate, acid calcium phosphate, sodium acid phosphate, diammonium phosphate, tartaric acid, mixtures thereof and the like. Yeast can be used by themselves or in combination with other lactic chemical agents.

The dough of the present invention may include an antifungal agent, or preservatives such as calcium propionate, potassium sorbate, sorbic acid and the like. The amount you use can be up to about 1 wt.% of the total weight of the dough to guarantee microbiological stability.

In the dough of the present invention may be incorporated emulsifiers in effective emulsifying amounts. Examples of emulsifiers that may be used include mono - and diglycerides, diacetylene esters of tartaric acid mono - and diglycerides, polyoxyethylene derivatives sorbitane esters of fatty acids, lecithin, stearylamine and mixtures thereof. Examples polyoxyethylenated derivatives sorbitane esters of fatty acids, which can be used are water-soluble Polysorbate, such as polyoxyethylene (20) sorbitan monostearate (Polysorbate 60), polyoxyethylene (20) sorbitan monooleate (Polysorbate 80) and mixtures thereof. Examples of natural lecithins, may be appropriate, include derived from plant sources such as soybeans, rapeseed, sunflower or corn, and obtained from animal sources such as egg yolk. Preferred are lecithin, derived from soybean oil. Examples of stearylamine include alkali and alkaline earth stearylamine, such as sodium stearoyl lactylate, calcium stearoyl lactylate, and mixtures thereof. The amount of emulsifier can be up to about 3 wt.% of the total weight of the dough.

In the variants of embodiment of the present invention to modify the water holding ability of cellulosic cell wall polysaccharides such as pentosans and/or beta-glucan in the test can be used enzymatic treatment. Pentosans, for example, hold a lot of water, even though they represent only a small part of the test. Hydrolysis of pentosans or other hemicelluloses, thus, allows to allocate water from the test before reaching the temperature of starch gelatinization during baking, helping to reduce the degree of starch gelatinization. In the variants of embodiment of the present invention can be used pentosanase enzymes or enzyme preparations containing endocellulase, beta-glucanase, pentosanase and beta glucosidase. They can be used in the amounts and at the pace�the ture, and pH, normally recommended by their manufacturers, or in conditions that are optimal for pentosans or other enzymes with hemicellulase activity. In the variants of embodiment of the present invention in suitable amounts may be used other enzymes conventionally used in obtaining crackers, such as amylase and protease.

Traditional snacks flavorings, spices and dyes, which give the fragrance substances, spices, confectioneries, and mixtures thereof, can be added in suitable amounts in the composition of the test or coated on its surface before baking or applied to the product after baking. Examples of such ingredients include flavors such as barbecue, sour cream, chives, onions, garlic, butter, vinegar, honey mustard, ranch (ranch), bacon, chicken, beef, cheese, ham and flavors, gives taste and aroma of peanut butter, nuts and seeds, vanilla and chocolate products, pieces of dried vegetables and herbs such as pepper, Basil, thyme, peppermint, dried tomato and bits of parsley, seasonings, dried fruits, spices, cheese powder, such as powder cheddar cheese and Nacho cheese, and mixtures thereof.

Getting the dough of the present invention can be carried out using conventional devices for mixing, such as belt mixing unit adapted for �squirt of steam and communicating with the atmosphere, such as a mixer with steam Pearless or Shaffer, traditional device for mixing and processing. To avoid formation of lumps and to obtain at least essentially homogeneous hydration and dispersion of the protein component and the fiber component, they can be mixed with water before curing and before adding the flour, avoiding, thus, significant denaturation of the protein or starch gelatinization. In the variants of embodiment of the present invention the protein component and the fiber component can be pre-mixed with obtaining essentially homogeneous mixture in the form of particles for mixing with water, or all three ingredients can be mixed without prior mixing the protein component and the fiber component at least essentially homogeneous hydration of the protein component and the fiber component. In the variants of embodiment of the present invention at the stage of hydration can be added other ingredients that do not cause clumping, such as salt and flavorings.

At the stage of hydration of the protein component and the fiber component at least essentially uniformly hydrate with obtaining essentially homogeneous hydrated mass of the protein component and the fiber component�that by mixing the protein component, fibrous component and water at a temperature below the denaturation temperature of the protein component. Typically, protein denaturation occurs at a temperature higher than about 120°F (48,8°C), therefore, hydration, typically carried out at a temperature less than about 120°F (48,8°C), for example, at a temperature from about 34°F (1.1°C) to about 110°F (43,3°C), preferably at a temperature from about 75°F (23,8°C) to about 90°F (32,2°C). The mixing time required to achieve significant hydration of the protein component and the fiber component typically ranges from about 2.5 minutes to about 5 minutes.

At least essentially homogeneous hydrated mass of the protein component and the fiber component may be treated with steam at a temperature above the denaturation temperature of the protein component. In embodiments, the curing can be carried out with increasing temperature, the hydrated mass of the protein component and the fiber component is from about 160°F (71,1°C) to about 200°F (93,3°C), preferably from about 170°F (76,6°C) to about 190°F (87,7°C). Despite the fact that by steaming the temperature rises above the temperature of protein denaturation, the protein content and quality of baked goods is not impaired. Unexpectedly, it was found that steaming the hydrated mass of well-dispersed baie�ka and dietary fiber increases the soft, coarse structure of baked goods. Steaming softens dietary fiber, making them less abrasive, and making the protein less friable or pulverized, and improves sensory characteristics such as taste and mouth feel when consumed baked goods. It is also believed that the steam raises the temperature of the ingredients, which facilitates the removal of moisture during baking, helping, thus, to reduce the temperature of baking and/or cooking time, avoiding, thus, peretekanija or taste or appearance is not characteristic color when baking and allowing to reach the moisture content for long-term stable storage.

The steam treatment may be carried out using steam at a temperature of 212°F (100°C) and atmospheric pressure (about 14.7 pounds per square inch (1013,5 kPa)). The steaming time may be from about 8 minutes to about 18 minutes to achieve the steamed mass of the target temperature steaming. The temperature of the hydrated mass may be monitored periodically until the weight of the set temperature. The steam treatment may be carried out in a container for steaming and blending, such as belt mixing unit Schaffer, supplied with steam, which can be carried out both steaming and mixing. When steaming, as a rule, the moisture content increases �plant for the condensation of steam in an amount less than about 5 wt.%, preferably from about 1% to about 4 wt.% of the total weight of the dough. The resulting steamed hydrated mass has testoption consistency.

Steamed hydrated mass, containing a protein component and a fibrous component, can be mixed with other ingredients, such as sugar, shortening or fat, or oil, disintegrating agent, enzymes, flavoring agents, additional water, and at least one flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of at least one flour. These ingredients can be added at one or more stages. For example, in variants of the embodiment of the present invention, sugar, disintegrating agent and fragrances can be mixed with steamed hydrated mass at one stage, followed by the addition of at least one flour and enzymes and in the next stage, additional water, added at the last stage of the shortening or fat, or butter with getting ready of the test.

The lack of significant gelatinization of the starch before baking helps to avoid the formation of lumps in the dough and coarse structure of baked goods, while providing a lower glycemic index (GI) of baked goods. Starch gelatinization is avoided, and zabavljanjeasian flour after the stages of hydration and steaming of protein and dietary fiber, thus, starch is not exposed to high temperature gelatinization and easy access of water. Also significant gelatinization of the starch helps to avoid mixing steamed hydrated mass with the remaining ingredients comprising at least one flour, which, thus, is in the process of combining and mixing the ingredients at a sufficiently low temperature, the resulting dough has a temperature below the gelatinization temperature of starch. For example, the remaining ingredients are added to steamed hydrated mass, typically at a temperature below the gelatinization temperature of starch, preferably below a temperature of approximately 170°F (76,6°C), most preferably at room temperature, cooling, therefore, when mixing. However, excessive cooling is not desirable, since the use of hot dough helps to reduce the cooking time and/or temperature baking. In the variants of embodiment of the present invention to facilitate temperature control of the test, the remaining ingredients may be added at different temperature. For example, when you add in steamed hydrated mass of additional water may be added at a temperature of about 160°F (71,1°C), and the rest of the ingredients, such as �wook, can be added at room temperature. In the variants of embodiment of the present invention, the mixing steamed hydrated mass and ingredients, comprising at least one flour, the result leads to that the temperature of the dough is from about 130°F (54,4 °C) to 170°F (76,6°C) or may be cooled using the device for cooling or without to a temperature below about 130°F (54,4 °C), for example, to room temperature. The dough may be subjected to rasstavaniy and cooling or may be processed with a small time rasstavanija or without it, with a little cooling time.

In the variants of embodiment of the present invention baked goods that are high in fiber or high in protein can be obtained by carrying out the processes of obtaining bakery products with a high content of dietary fiber and high in protein. In such embodiments of the present invention baked goods can be a protein or dietary fiber of at least about 4 g per 30 g serving, for example, from about 5 g to about 20 g per 30 g serving, preferably from about 5 g to about 10 g per 30 g serving. Hydration of the protein or dietary fiber before and steamed before adding, �about least one flour comprising starch, avoids clumping and starch gelatinization. Steaming the hydrated dietary fiber before adding at least one flour softens dietary fiber, making them less abrasive, and improves sensory characteristics such as taste and mouth feel when consumed bakery products with a high content of dietary fiber. Steaming hydrated protein before adding at least one flour makes the protein less friable or pulverized and improves sensory characteristics such as taste and mouth feel when consumed bakery products with high protein content.

For molding dough of the present invention on the workpiece to obtain crackers, snacks and cookies may be used in various technological processes and devices. For example, the dough can be rolled, cut wire, extruded, coextruding, cut or shaped using a rotational moulding machine, using traditional devices. Technological processing device may include the processes used in the standard technology of crackers. For example, the dough for the crackers of the present invention can be rolled out, optional laminated, then sliced and baked. Al�alternative technological processing devices includes appliance for wraps, in which testophobia composition is rolled and molded into shapes without lamination. In a preferred processing device such as the dough is formed into sheets by using a copying roller or compression rollers, and optionally fed to a device for laminating the dough, such as a laminating machine with a device for cutting dough or the swivel-type laminators. The laminating operation can be carried out by the overlay sheet with a thickness of about one-fourth inches (0.635 cm) each, so that one sheet is placed on top of the other. Typically, during this operation we connect from 3 to 6 layers. Laminated dough can be obtained by folding the rolled back on him. To obtain the laminated dough can be used separate sheets. Then optionally the thickness of the sheet of laminated dough can be reduced. Reducing the thickness of the dough sheet can be carried out by stages. For example, after connecting to one sheet of the three sheets, the sheet may be compressed to a thickness of one-sixth inch (0,40 cm). For a four-layer laminated dough, the thickness of the first sheet of dough may be reduced to approximately 1/2" (1.27 cm) and then to about 1/4" (0,635 cm). The thickness reduction can be carried out using one or more of a set of rollers moving in PR�direction opposite signs. In any case, the final thickness reduction is carried out using a copying roller. During this operation the thickness of the test can be reduced to a final thickness of about 1/32 inch (0,792 cm). At this stage, the sheet may typically have a ratio of width to thickness of at least 350.

Then the dough sheet may be cut into individual blanks. Cutting can be carried out using a knife with a reciprocating, circular knife, or other device for cutting the dough. Chopped blank test may be cylindrical, triangular, rectangular or square shape, an irregular shape or any other configuration.

Not necessarily in technological processing device may include a marking or perforation on the uncut sheet or pre-cut blanks for the receipt of crackers and crunchy snacks. Additionally, in order to avoid the effect of "pillows", marking reduces the possibility of appearance of "cracks" or the formation of unwanted stress lines, causing the destruction of the finished product.

Then cut the workpiece serves on the conveyor or transported in a traditional oven, such as multi-zone belt conveyor oven furnace or convection oven for baking bread. In variants of the embodiment of us�Mr sage of the invention reeling, cutting test and operation of marking can be carried out essentially at the same test temperature and the same moisture content as the test obtained in the mixer. Therefore, in the variants of embodiment of the present invention, blanks of dough entering the oven may have a temperature of from about 130°F (54,4°C) to 170°F (76,6°C), and the moisture content in the dough is preferably from about 32 wt.% to about 45 wt.% of the total weight of the dough crispy snacks and crackers and from about 10 wt.% up to about 25 wt.% of the total weight of cookie dough.

Baking time and baking temperature may vary for different types of dough or batter, the type of furnace and the like, generally, the cooking time commercial crackers, cookies, chocolate cake and cakes is from about 2.5 minutes to about 15 minutes, and the baking temperature may be from about 200°F (93°C) to about 700°F(371°C).

Baked goods of the present invention can have a specific vapor pressure ("water activity") of less than about 0.7, and preferably less than about 0.6; protecting from germs for a stable long-term storage. The moisture content of the crackers of the present invention is typically less than about 6 wt.%, for example, from about 0.25 wt.% to about 4 wt.%, preferably from about 2 wt.% until about 3 in�S.% of the total weight of baked goods, except for inclusions. Cookies, chocolate cupcake, cake, breadsticks, muffins and croissants, generally have a moisture content less than about 20 wt.%, for example, from about 2 wt.% to about 9 wt.% for cookie, of the total weight of baked goods, with the exception of inclusions.

In the variants of embodiment of the present invention after baking and drying, or after roasting, the workpiece can be coated topping with traditional seasonings and oil toppings, in the right quantities with the use of conventional devices for applying seasonings, such as a rotating drum. Optional topping - salt, as a rule, can be applied in the right quantities after cutting or stamping and before baking.

In other embodiments, embodiments of the present invention the workpiece from the test after reducing the moisture content to less than about 10%, preferably less than about 5%, most preferably less than about 3.5 wt.%, using hot air, such as in a gas furnace, can be subjected to roasting to enhance the taste and flavor while maintaining a low fat or oil in the finished product.

Baked goods or products of the present invention include spicy or sweet crackers and snacks, a morning snack or snack for Breakfast, crunchy snacks and soft Zach�Ki, such as crackers, Graham crackers, cookies, croissants, muffins, cakes, muffins, soft or crispy breadsticks, crisps, chocolate muffins, pizza bases, pie, bread, pretzels, pastry, sweet rolls, donuts and tortillas. Snack foods may include appetizer in the form of potato chips and extruded, air fare. Food product, in particular, can be selected from the group consisting of crackers, cookies and snacks in the form of chips. Cookies can be a food type bars, extruded, co-extruded, rolled and sliced, shaped using a rotary forming machine, cut wire or cookies in the shape of a sandwich. Examples of the cookies that may be obtained includes sugar waffles, biscuits with fruit filling, cookies with chocolate chips, oatmeal cookies, fruit cookies, sugar cookies, and the like. Crackers can be a cracker dough or crackers not from a yeast dough and Graham crackers. Baked goods of the present invention can be crackers or cookies with a normal-fat or reduced fat, low fat or nonfat.

The present invention is additionally illustrated by the following examples all parts, ratios and percentages are given by weight, all temperatures are given in °F (°C), unless otherwise indicated.

EXAMPLE 1

The ingredients and their relative amounts which may be used to obtain a test with high protein and high fiber content for crackers and crackers with a crispy structure using soy protein isolate of the present invention:

Ingredient testParts by weightwt.%
Stage 1
Salt dough0,880,318
Soy protein
isolate SUPRO 313
18,006,510
Soy protein
isolate SUPRO 320
18,006,510
Resistant starch type III, PROMITOR20,007,233
Oat fiber16,005,787
Guar gum0,65 0,235
Water 80°F (26,6°C)70,0025,317
Flavoring and coloring0,0660,024
Stage 2
High fructose corn syrup3,331,204
Malt syrup syrup4,171,508
Sugar12,004,340
Defatted wheat germ3,131,132
Calcium phosphate0,560,203
Sodium bicarbonate0,280,101
Ammonium bicarbonate1,250,452
Water for ammonium bicarbonate2,000,723
Onion powder0,500,181/td>
Stage 3
Flour Graham30,0010,850
Wheat flour50,0018,083
Enzymes are proteolytic, amylolytic0,0130,005
Water 160°F (71,1°C)20,007,233
Stage 4
Soybean oil5,672,051
Total276,499100,000

Soy protein isolate Supro® 320 and Supro® 313, available from Solae LLC, North America of St. Louis MO. Supro® 313 has a protein content of 87.5 grams and calories 381 kcal per 100 g of product. Supro® 320 is the content of 87.0 g of protein and calories 384 kcal per 100 g of product.

The dough can be obtained first by adding ingredients Stage 1, with the exception of Stage 1 water, flavoring and colorant in a mixer, Shaffer, equipped with steam and mixing the ingredients for about 30 seconds at a speed of about 40 rpm at room temperature. Further �Tadei 1 in a mixer add water with a temperature of 80°F (26,6°C), and flavoring and coloring, dissolved in about 1 pound (0,453 kg) of water and mix for three minutes at a speed of about 40 rpm. Then when mixing the hydrated ingredients at a speed of about 20 rpm in a mixer feed steam to a temperature of about 212°F (100°C) at atmospheric pressure for about 13 minutes until it reaches the target temperature steaming the hydrated mixture to about 180°F (82,2°C).

Then at room temperature ingredients in Stage 1 can be added to the ingredients of Stage 2 conducted by mixing for about two minutes at a speed of 36 rpm. Further, all the Stage 3 ingredients, except water Stage 3, can be added at room temperature, water Stage 3 with a temperature of 160°F (71,1°C) can be added with the mixing for about 3 minutes at a speed of 20 rpm. Then at room temperature may be added the ingredient Stage 4 conducting stirring for additional 3 minutes at a speed of 20 rpm with obtaining essentially homogeneous dough with a temperature of 140°F (60°C).

Then the dough can be served on technological processing without carrying out rasstavanija in a traditional device for rolling the dough for crackers for the continuous production of a sheet of dough without lumps or tears. The dough sheet may be cut n� billet using conventional technology. The workpiece can be baked in a multi-zone gas furnace, belt furnace width 32 inches (81.28 cm) with six temperature zones with a temperature from about 200°F (93,3°C) to about 700°F (371,1°C). The workpiece can be baked for about 5 minutes with obtaining crackers with a crispy structure with a moisture content of about 2.5 wt.% of the total weight of the cracker. On the surface of the crackers may be deposited salt in an amount of about 1 wt.% and oil in the amount of about 7.7 wt.% of the total weight of the dough.

EXAMPLE 2

The ingredients and their relative amounts which may be used to obtain a test with high protein and high fiber content for crackers and crackers with a crispy structure using pea protein and wheat protein isolate of the present invention:

Ingredient testParts by weightwt.%
Stage 1
Salt dough0,880,334
Pea protein, FARMAX 78519,007,211
The wheat protein isolate, Prolite 200 19,007,211
Resistant starch type III, PROMITOR20,007,590
Oat fiber16,006,072
Guar gum0,650,247
Water 80°F (26,6°C)60,0022,770
Flavoring and coloring0,0660,025
Stage 2
High fructose corn syrup3,331,264
Malt syrup syrup4,171,583
Sugar12,004,554
Defatted wheat germ3,131,188
Calcium phosphate0,560,213
Sodium bicarbonate0,28 0,106
Ammonium bicarbonate1,250,474
Water for ammonium bicarbonate2,000,759
Onion powder0,500,190
Stage 3
Flour Graham30,0011,385
Wheat flour50,0018,975
Enzymes are proteolytic, amylolytic0,0130,005
Water 160°F (71,1°C)15,005,693
Stage 4
Soybean oil5,672,152
Total263,499100,000

The pea protein isolate FarMax™ 785, available from Farbest Brands, a division of Faibest-Tallman Foods Corporation, Montvale, NJ. The pea protein isolate FarMax™ 785 has a minimum protein content of 83 g, �bsee fat 5 g, the ash content 5.0 g, the moisture content of 6.0 g and caloric 381 kcal per 100 g of product. The wheat protein isolate Prolite™ 200 is available from ADM, Decatur, Illinois, has a protein content 81,0 g (dry substance), the content of insoluble fibre 1.9 g, soluble fiber 0.5 g, total carbohydrate 5 g, the moisture content of 3.5 grams and calories 390 calories per 100 g of product.

The dough can be obtained first by adding ingredients Stage 1 except Stage 1 water, flavoring and dye, Shaffer mixer equipped with a steam supply, and mixing the ingredients for about 30 seconds at a speed of about 40 rpm at room temperature. Next on Stage 1 in a mixer add water with a temperature of 80°F (26,6°C), and flavoring and coloring dissolved in about 1 pound (0,453 kg) of water and mix for three minutes at a speed of about 40 rpm. Then when mixing the hydrated ingredients at a speed of about 20 rpm in a mixer feed steam to a temperature of about 212°F (100°C) at atmospheric pressure for about 13 minutes until it reaches the target temperature steaming the hydrated mixture to about 180°F (82,2°C).

Then at room temperature ingredients in Stage 1 can be added to the ingredients of Stage 2 conducted by mixing for about two minutes at a speed of 36 rpm. D�Leah all the ingredients of Stage 3, with the exception of Stage 3 water can be added at room temperature, water Stage 3 with a temperature of 160°F (71,1°C) can be added with the mixing for about 3 minutes at a speed of 20 rpm. Then at room temperature may be added the ingredient Stage 4 conducting stirring for additional 3 minutes at a speed of 20 rpm with obtaining essentially homogeneous dough with a temperature of 140°F (60°C).

Then the dough can be served on processing technology, without holding rasstavanija, in a traditional device for rolling the dough for crackers for the continuous production of a sheet of dough without lumps or tears. The dough sheet may be cut into shapes using traditional technology. The workpiece can be baked in a multi-zone gas furnace, belt furnace width 32 inches (81.28 cm) with six temperature zones with a temperature from about 200°F (93,3°C) to about 700°F (371,1°C). The workpiece can be baked for about 5 minutes with obtaining crackers with a crispy structure with a moisture content of about 2.5 wt.% of the total weight of the cracker. On the surface of the crackers may be deposited salt in an amount of about 1 wt.% and oil in the amount of about 7.7 wt.% of the total weight of the dough.

EXAMPLE 3

The ingredients and their relative amounts that may �be used to obtain a test with high protein and high fiber content for crackers and crackers with a crispy structure with the use of milk protein of the present invention:

Ingredient testParts by weightwt.%
Stage 1
Salt dough0,880,334
The milk protein isolate, BARPRO 29136,0013,662
Resistant starch type III, PROMITOR20,007,590
Oat fiber16,006,072
Guar gum0,650,247
Water 80°F (26,6°C)57,0021,632
Flavoring and coloring0,0660,025
Stage 2
High fructose corn syrup3,331,264
Malt syrup syrup4,171,583
Sugar12,004,554
Defatted wheat germ3,131,188
Calcium phosphate0,560,213
Sodium bicarbonate0,280,106
Ammonium bicarbonate1,250,474
Water for ammonium bicarbonate2,000,759
Onion powder0,500,190
Stage 3
Flour Graham30,0011,385
Wheat flour50,0018,975
Enzymes are proteolytic, amylolytic0,0130,005
Water 160°F (71,1°C)20,007,590
Stage 4
Soybean oil5,672,152
Total263,499100,000

Partially hydrolyzed milk protein isolate BarPro™ 291, available from Glanbia Nutntionals, Monroe, Wisconsin. Isolate milk protein BarPro™ 291 has a protein content 88,31 g, total fat content of 0.69 grams, sugar content of 0.48 g, total carbohydrate 1.8 g, the moisture content of 6.0 g, calories 365 calories per 100 g of product and pH 5.5.

The dough can be obtained first by adding ingredients Stage 1 except Stage 1 water, flavoring and dye, Shaffer mixer equipped with steam and mixing the ingredients for about 30 seconds at a speed of about 40 rpm at room temperature. Next on Stage 1 in a mixer add water with a temperature of 80°F (26,6°C), and flavoring and coloring dissolved in about 1 pound (0,453 kg) of water and mix for three minutes at a speed of about 40 rpm. Then when mixing the hydrated ingredients at a speed of about 20 rpm in a mixer feed steam to a temperature of about 212°F (100°C) at atmospheric pressure for about 13 minutes until it reaches the target temperature steaming the hydrated mixture to about 180°F (82,2°C).

Then at room�th temperature of the ingredients in Stage 1 can be added to the ingredients of Stage 2, held mixing for about two minutes at a speed of 36 rpm. Further, all the Stage 3 ingredients, except water Stage 3, can be added at room temperature, water Stage 3 with a temperature of 160°F (71,1°C) can be added with the mixing for about 3 minutes at a speed of 20 rpm. Then at room temperature may be added the ingredient Stage 4 conducting stirring for additional 3 minutes at a speed of 20 rpm with obtaining essentially homogeneous dough with a temperature of 140°F (60°C).

Then the dough can be served on processing technology, without holding rasstavanija, in a traditional device for rolling the dough for crackers for the continuous production of a sheet of dough without lumps or tears. The dough sheet may be cut into shapes using traditional technology. The workpiece can be baked in a multi-zone gas furnace, belt furnace width 32 inches (81.28 cm) with six temperature zones with a temperature from about 200°F (93,3°C) to about 700°F (371,1°C). The workpiece can be baked for about 5 minutes with obtaining crackers with a crispy structure with a moisture content of about 2.5 wt.% of the total weight of the cracker. On the surface of the crackers may be deposited salt in an amount of about 1 wt.% and the oil in the amount of�ARD of 7.7 wt.% of the total weight of the dough.

EXAMPLE 4

Dough with a high protein and high fiber content for crackers and crackers with a crispy structure receive according to Examples 1, 2 and 3, except that the stabilized whole grain flour substitute for Graham flour.

COMPARATIVE EXAMPLE 1

The ingredients and their relative amounts which may be used to obtain a test with high protein and high fiber content for crackers using soy protein isolate of the present invention:

Ingredient testParts by weightwt.%
Stage 1
Salt dough0,880,278
Soy protein
isolate SUPRO 313
18,005,687
Soy protein
isolate SUPRO 320
18,005,687
Resistant starch type III, PROMITOR20,006,319
Oat fiber16,00 5,055
Guar gum0,650,205
Water 160°F (71,1°C)130,0041,074
Flavoring and coloring0,066Of 0.021
Stage 2
High fructose corn syrup3,331,052
Malt syrup syrup4,171,318
Sugar12,003,791
Defatted wheat germ3,130,989
Calcium phosphate0,560,177
Sodium bicarbonate0,280,088
Ammonium bicarbonate1,250,395
Water for ammonium bicarbonate2,000,632
Onion powder0,500,158
Stage 3
Flour Graham30,009,479
Wheat flour50,0015,798
Enzymes are proteolytic, amylolytic0,0130,004
Stage 4
Soybean oil5,671,791
Total316,499100,000

Soy protein isolate Supro® 320 and Supro® 313, available from Solae LLC, North America of St Louis MO. Supro® 313 has a protein content of 87.5 grams and calories 381 kcal per 100 g of product. Supro® 320 is the content of 87.0 g of protein and calories 384 kcal per 100 g of product.

The dough can be obtained first by adding ingredients Stage 1, with the exception of Stage 1 water, flavoring and dye, Shaffer mixer equipped with steam and mixing the ingredients for about 30 seconds at a speed of about 40 rpm at room temperature. Next on Stage 1 in a mixer add water with temperature�Roy 160°F (71,1°C), and flavoring and coloring, dissolved in about 1 pound (0,453 kg) of water and mix for three minutes at a speed of about 40 rpm. Then when mixing the hydrated ingredients at a speed of about 20 rpm in a mixer feed steam to a temperature of about 212°F (100°C) and atmospheric pressure for about 10 minutes until it reaches the target temperature steaming the hydrated mixture to about 190°F (87,7°C).

Then at room temperature ingredients in Stage 1 can be added to the ingredients of Stage 2 conducted by mixing for about two minutes at a speed of 36 rpm. Further, all the ingredients of Stage 3 can be added at room temperature with the mixing for about 3 minutes at a speed of 20 rpm. Then at room temperature may be added the ingredient Stage 4 conducting stirring for additional 3 minutes at a speed of 20 rpm with getting essentially a test temperature of 131°F (55°C). The dough shows a poor dispersibility of the protein and the protein clumps.

1. A method of producing baked products high in protein and high in fiber content, including:
(a) mixing the protein component and the fiber component having at least essentially homogeneous pre-mixed mixture in the form of particles,
(b) mixed�of pre-mixed mixture in the form of particles with water at a temperature below the denaturation temperature of the protein component, at least essentially homogeneous hydration of the protein component and the fiber component and obtain essentially homogeneous hydrated mass of the protein component and the fiber component,
(c) steaming the hydrated mass at a temperature above the denaturation temperature of the protein component,
(d) mixing steamed hydrated mass with ingredients comprising at least one flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of the specified at least one flour,
(e) rolling out dough,
f) forming the dough into blanks and
(g) baking the blanks with obtaining a baked product with a protein content of at least 4 g per 30 g serving, and a content of food fibers of at least 4 g per 30 g serving,
moreover, the specified protein component includes at least one selected from the group consisting of milk protein, soy protein, pea protein, wheat protein, whey protein and protein beans, and said fibrous component represents at least one fibrous material selected from the group consisting of resistant starches, oligosaccharides, bran, cellulosic materials, gums, beta-glucans, plant fibers, fibers legumes, fibers of oats, paid�of xtasy and resistant maltodextrins.

2. A method according to claim 1, wherein the protein component, a fibrous component and water are mixed at a temperature less than 120°F with obtaining the hydrated mass of the protein component and the fiber component.

3. A method according to claim 2, wherein the protein component, a fibrous component and water are mixed at a temperature of from 75°F to 90°F with obtaining the hydrated mass of the protein component and the fiber component.

4. A method according to claim 2, wherein the steaming is carried out to increase the temperature of the hydrated mass of the protein component and the fiber component to a temperature from 160°F to 200°F.

5. A method according to claim 2, wherein the steaming is carried out to increase the temperature of the hydrated mass of the protein component and the fiber component to a temperature from 170°F to 190°F.

6. A method according to claim 1, wherein said specified mixing steamed hydrated mass and the listed ingredients comprising at least one flour, yields a test with a temperature below the gelatinization temperature of starch.

7. A method according to claim 1, wherein said specified mixing steamed hydrated mass and the listed ingredients comprising at least one flour, yields a test temperature of 130°F to 170°F.

8. A method according to claim 1, further comprising Lamin�field test.

9. A method according to claim 1, wherein said baked product is a cracker with a protein content of from 5 g to 10 g per 30 g serving.

10. A method according to claim 1, wherein the specified at least one meal that includes Graham flour and wheat flour.

11. A method according to claim 1, wherein the specified at least one flour represents at least one whole grain flour in the amount of at least 4 g per 30 g serving.

12. A method according to claim 1, wherein said baked product is a sweet or savory snack, or a mild snack with a protein content of from 5 g to 10 g per 30 g serving, fiber content, from 5 g to 8 g per 30 g serving and content of whole grain flour from 5 g to 10 g per 30 g serving.

13. A method according to claim 1, wherein the said steam treatment increases the moisture content is less than 5 wt.% of the total weight of the dough.

14. A method according to claim 1, wherein the calorie content of baked products is from 90 to 140 kcal kcal per 30 g serving.

15. A method of producing dough with high protein and high content of dietary fibers, comprising mixing a protein component, a fibrous component and water at a temperature below the protein denaturation of the protein component at least essentially homogeneous hydration of the protein component and the fiber to�component and obtain essentially homogeneous hydrated mass of the protein component and the fiber component, steaming the hydrated mass to a temperature above the denaturation temperature of the protein component and mixing steamed hydrated mass with ingredients comprising at least one flour comprising starch to obtain dough while avoiding substantial gelatinization of starch of the specified at least one flour, and the dough has a protein content of at least 4 g protein per 30 g serving, and a fiber content of at least 4 g fiber 30 g serving, with the specified protein component includes at least one selected from the group consisting of milk protein, soy protein, pea protein, wheat protein, whey protein and protein beans, and said fibrous component represents at least one fibrous material selected from the group consisting of resistant starches, oligosaccharides, bran, cellulosic materials, gums, beta-glucans, plant fibers, fibers legumes, fibers of oats, Polydextrose and resistant maltodextrins.

16. A method according to claim 15, in which the protein component, a fibrous component and water are mixed at a temperature less than 120°F with obtaining the hydrated mass of the protein component and the fiber component, a protein component content in TES�e can range from 8 wt.% to 22 wt.% of the total weight of the dough, the content of dietary fiber constitutes from 8 wt.% to 18 wt.% of the total weight of the dough.

17. A method according to claim 16, in which the steam treatment is carried out to increase the temperature of the hydrated mass of the protein component and the fiber component from 160°F to 200°F.

18. A method according to claim 17, wherein said specified mixing steamed hydrated mass and the listed ingredients comprising at least one flour, yields a test with a temperature below the gelatinization temperature of starch.

19. A method according to claim 18, wherein said specified mixing steamed hydrated mass and the listed ingredients comprising at least one flour, yields a test temperature of 130°F to 170°F, and the specified protein component includes at least one selected from the group consisting of milk protein, soy protein, pea protein, wheat protein, whey protein and protein beans, wherein said fibrous component comprises at least one selected from the group consisting of resistant starches, oligosaccharides, bran, cellulosic materials, gums, beta-glucans, plant fibers, fibers legumes, fibers of oats, Polydextrose and resistant maltodextrins.

20. Roll the dough with a high protein content and high ash�gether dietary fiber, comprising at least essentially homogeneous mixture:
(a) a protein component,
(b) a fibrous component,
c) at least one flour comprising starch, and
(d) water,
and roll the dough for baking cakes has a protein content of at least 4 g per 30 g serving, and a content of food fibers of at least 4 g per 30 g serving, and the starch is protected from enzymatic degradation by trapping in the matrix protein-dietary fiber, and the specified protein component includes at least one selected from the group consisting of milk protein, soy protein, pea protein, wheat protein, whey protein and protein beans, and said fibrous component represents at least one fibrous material selected from the group, consisting of resistant starches, oligosaccharides, bran, cellulosic materials, gums, beta-glucans, plant fibers, fibers legumes, fibers of oats, Polydextrose and resistant maltodextrins.

21. Baking the product from roll out dough according to claim 20.

22. Baking product according to claim 21 selected from the group consisting of crackers, cookies, croissants, muffins, cakes, muffins, breadsticks, sweet snacks and savoury snacks, and specified the baked product has a protein content of from 5 g to 10 g 30 g serving, a fiber content of 5 g to 8 g per 30 g serving, the content of whole grain flour from 5 g to 10 g per 30 g serving and calories from 90 to 140 kcal kcal per 30 g serving.

23. A method of producing baked products high in protein and/or with a high content of dietary fibers, comprising: mixing at least one component selected from the group consisting of a protein component and a fibrous component with water at a temperature less than 120°F for at least essentially homogeneous hydration of at least one component and obtain essentially homogeneous hydrated mass, steaming the hydrated mass at a temperature of from 160°F to 200°F, mixing steamed hydrated mass with ingredients comprising at least one flour, which includes starch with getting dough while avoiding substantial gelatinization of starch of the specified at least one flour, rolling out dough, forming the dough into blanks and baking blanks with obtaining a baked product with a protein content of at least 4 g per 30 g serving, and a content of food fibers of at least 4 g per 30 g serving, with the specified protein component includes at least one selected from the group consisting of milk protein, soy protein, Gorokhova� protein wheat protein, whey protein and protein beans, and said fibrous component represents at least one fibrous material selected from the group consisting of resistant starches, oligosaccharides, bran, cellulosic materials, gums, beta-glucans, plant fibers, fibers legumes, fibers of oats, Polydextrose and resistant maltodextrins.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to instant food products. The method for production of a beverage concentrate based on biologically active food additive is as follows: the end product is represented by "Eubicor" biologically active food additive that is dried till residual moisture content is no more than 7% and milled into particles sized no more than 3 mm. One proposes an instant beverage concentrate formula containing the dried end product represented by "Eubicor" biologically active food additive, jellying additives, taste additives and/or flavouring additives at the following components ratio, wt %: the dried end product represented by "Eubicor" biologically active food additive - 15-45, jellying additives - 45-70 and taste additives and/or flavouring additives - 0-20. The beverage preparation method is as follows: 20-50 or 70-100 g of the concentrate is poured with 300 ml of 23-100°C waters and maintained during 3-9 minutes; the initial concentrate bulk density is to be from 0.3 to 0.6 g/cm3. One proposes the beverage application method.

EFFECT: invention allows to obtain a food product with increased biological activity and high nutritive value.

19 cl, 2 tbl

FIELD: medicine.

SUBSTANCE: cores of nanocapsules are vitamins, konjac gum precipitated from an isopropanole suspension by 1,2-dichlorethane added as a non-solvent and dried at room temperature.

EFFECT: simplifying and accelerating the process of nanoencapsulation, reducing accompanying loss, and higher weight yield.

7 ex

FIELD: medicine.

SUBSTANCE: cores of nanocapsules are vitamins, konjac gum precipitated from an isopropanole suspension by 1,2-dichlorethane added as a non-solvent and dried at room temperature.

EFFECT: simplifying and accelerating the process of nanoencapsulation, reducing accompanying loss, and higher weight yield.

7 ex

FIELD: food industry.

SUBSTANCE: invention relates to nutritional additives for premature babies. The components set envisaged for obtainment of nutrition for premature babies which is adapted to babies' weight in terms of protein content and/or caloric content includes the base nutritional composition and a protein additive containing protein in an amount of at least 50% of the total caloric content of the protein additive and at least 50 wt % of protein in terms of dry substance of the protein additive. Additionally, the set contains instructions on addition of at least a part of the said protein additive to the base nutritional composition. The said instructions involve instructions on the protein additive addition to the base nutritional compositions in such quantity that protein quantity present in the enriched nutritional composition is one of the chosen from the group consisting of: 14% - 16% of the total caloric content for administration to babies weighing less than 1000 g, 12% - less than 14% of the total caloric content for administration to babies weighing 1000 - 1800 g and up to 12% of the total caloric content for administration to babies weighing from more than 1800 to 2500 g. The said instructions involve instructions on the protein additive addition to the nutritional composition in such quantity that quantity of protein to be administered to premature babies is one of the group consisting of: 4.0 - 4.5 g of protein per 1 kg of baby weight a day for administration to babies weighing less than 1000 g, 3.5 - less than 4.0 g of protein per 1 kg of baby weight a day for administration to babies weighing 1000 - 1800 g and 2.0 - 3.4 g of protein per 1 kg of baby weight a day for administration to babies weighing from more than 1800 to 2500 g.

EFFECT: invention allows to optimise alimentation of premature babies taking into consideration babies' weight.

20 cl, 1 tbl, 4 ex

FIELD: medicine.

SUBSTANCE: invention represents a method for drug encapsulation by non-solvent addition, wherein according to the invention cores of nanocapsules are vitamins, whereas a shell is sodium carboxymethyl cellulose precipitated from isopropyl alcohol suspension by adding chloroform as a non-solvent and dried at room temperature.

EFFECT: simplifying and accelerating the process of nanoencapsulation, reducing accompanying loss.

7 ex

FIELD: medicine.

SUBSTANCE: invention represents a method for drug encapsulation by non-solvent addition, wherein according to the invention cores of nanocapsules are vitamins, whereas a shell is sodium carboxymethyl cellulose precipitated from isopropyl alcohol suspension by adding chloroform as a non-solvent and dried at room temperature.

EFFECT: simplifying and accelerating the process of nanoencapsulation, reducing accompanying loss.

7 ex

FIELD: food industry.

SUBSTANCE: product contains bee honey and a vegetal additive, the ingredients ratio being 95 wt % and 5.0 wt %, respectively. The additive is represented by girasol cryopowder and/or lemon cryopowder and/or hawthorn berry cryopowder and/or bilberry cryopowder and/or gooseberry cryopowder and/or cranberry cryopowder and/or carrot juice cryopowder and/or laminaria cryopowder and/or oat cryopowder and/or dandelion roots dry extract and/or burdock roots dry extract and/or echinacea dry extract.

EFFECT: honey based food product has increased biological value, harmonious honey taste and aroma with vegetal additive savour.

5 cl, 4 ex

FIELD: food industry.

SUBSTANCE: product contains bee honey in an amount of 97.3-99.9982 wt % and a biologically active additive in an amount of 0.0018-2.7 wt %. The additive is represented by pollen and/or ascorbic acid and/or "Tanshi" biologically active additive and/or "Neoselen" biologically active additive, and/or "Vetoron" biologically active additive and/or 66.7% water solution of adsorbed bee royal jelly and/or 66.7% water solution of "Iodcasein" biologically active additive.

EFFECT: invention allows to increase biological value of the honey based product.

7 cl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to biologically active additives based on fish oil. The method for production of a biologically active additive containing fish oil involves heating fish oil (whereto one adds antioxidants and biologically active substances) till the preset temperature is equal to 65-70°C, active stirring of the substances and maintenance at preset temperature till a homogeneous mass production. The biologically active substances are represented by high-melting oil of vegetal origin and natural bee wax. Then the produced mass is cooled to 35-40°C under continuous stirring conditions. Then one additionally introduces (under continuous stirring conditions) a sweetener, a taste additive, a flavouring agent till obtainment of the ready homogeneous mass that is cooled till obtainment of a jelly-like consistence mass. The obtained biologically active additive contains fish oil, high-melting oil of vegetal origin, natural bee wax, a sweetener, a flavouring agent, a taste additive and antioxidants at the following components ratio in the ready products, wt %: fish oil - 60-80, high-melting oil of vegetal origin - 15-35, natural bee wax - 3.0-15, sweetener - 5.0-15, flavouring agents - 0.1-2.0, taste additive - 0.05-0.2 and antioxidants - balance.

EFFECT: invention allows to reduce the ready product preparation costs; the produced biologically active food additive has the optimal ratio of the components for obtainment of a high quality product having a pleasant taste and possessing no fish odour or taste.

9 cl, 1 tbl

FIELD: food industry.

SUBSTANCE: biologically active additive applied for direct food usage for prevention purposes or for creation of enriched, functional and specialised food products is represented by pumpkin refuses powder obtained by way of refuses drying, cooling and subsequent milling. Before drying, pumpkin refuses are treated in UHF electromagnetic field with frequency equal to 2450 MHz, specific power equal to 800-1000 W/dm3 during 40-60 sec. Milling is performed till content of particles sized no more than 0.05 mm in the additive is no less than 99%.

EFFECT: invention allows to manufacture a biologically active food additive with maximum preservation of antioxidants ie vitamin C, β-carotene and P-active substance which promotes high physiologically functional properties, in particular, antioxidant properties.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method for preparation of a thick starter for bread with usage of rye flour in a propagation and a production cycles involves (in the first phase of the propagation cycle) fermentation of a nutritional mixture of rye flour and water with addition of a bio-concentrate with acid content equal to 9-21 degrees and moisture content equal to 35-40%; the bio-concentrate is represented by a mixture of S.minor RCAM01976 yeast suspension and concentrated L.plantarum RCAM01977, L.brevis RCAM00046, L.brevis RCAM01980 lactic acid bacteria biomass with medium rye flour and rye bran and contains (0.0014-0.040)×109 yeast cells and (2-20)×109 lactic acid bacteria cells per 1 g. Then the prepared thick starter is maintained till acid content is equal to 10-16 degrees and bearing capacity equal to 30-40 minutes. Then one prepares a starter of the second phase; for this purpose, one adds a nutritional mixture prepared of flour and water to the fermented starter of the first phase; then the starter is maintained till the final acid content is equal to 10-16 degrees and bearing capacity equal to 20-40 minutes. For obtainment of the starter of the third phase of the propagation cycle the second phase starter is mixed with the nutritional mixture of medium rye flour and water, maintained till the final acid content is equal to 11-16 degrees and bearing capacity equal to 20-40 minutes. Then the starter is further processed in the production cycle with refreshment with a nutritional mixture of medium rye flour and water with subsequent fermentation till acid content is equal to 11-16 degrees and bearing capacity equal to 15-30 minutes. The ready starter obtained in the production cycle is used in the process of dough kneading by way of addition in an amount of 25-33% of the flour weight to dough during bread preparation.

EFFECT: production of a starter with stable high quality indices in the propagation cycle and in the first phases of the production cycle, the ready bread quality enhancement and its organoleptic indices improvement due to the starter accumulating a sufficient quantity of lactic acid bacteria cells (producing organic acids and ensuring the required acidity) and an insufficient quantity of yeast cells producing alcohol and competing with lactic acid bacteria for the substrate.

1 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: bread preparation method involves dough semi-products kneading, fermentation, punching, dividing, dough pieces handing-up and proofing. For dough preparation one uses wheat flour, spinach juice, beet-root juice, carrot juice, yeast, salt and amaranth seeds. The method envisages separate preparation of dough semi-products with various juices, their putting into the mould spiral-wise and proofing before baking.

EFFECT: method ensures production of bread with high consumer and functional properties and increased biological value.

FIELD: food industry.

SUBSTANCE: method envisages dough kneading of first grade wheat flour, pressed yeast, salt, sugar sand, margarine, dry milk defatted, water as per calculation, fermentation, handling, proofing and dough pieces baking. In 80% water, brought till boiling, adds rice flour in an amount of 7% of the total flour weight wheat, cooled till temperature 30-33°C and used at the kneading dough as brew. Fermentation is performed during 60-70 minutes at a temperature of 30-33°C. Baking is performed at a temperature of 160-180°C during 20-25 minutes.

EFFECT: production method of links using rice flour allows to accelerate all the stage of the technological process, enhance physiological, nutritive and biological value of the product, extend the range of links with improved physicochemical and organoleptic characteristics.

FIELD: food industry.

SUBSTANCE: according to the lentil bread production method, lentil flour is introduced in an amount of 5-15% of the wheat flour weight immediately during dough kneading. Then one introduces 2-3% of dry yeast, 1.5% of culinary salt, 1% of vegetable oil, 1% of sugar and water to produce dough with moisture content equal to 42%. The technological process envisages dough fermentation, handling, dough pieces proofing and goods baking. The proposed lentil bread production method promotes enrichment of the ready goods with maximum quantity of useful substances required for the organism: digestible protein - 24-35%, carbohydrates - 48-53%, mineral substances - 2.3-4.4%, B and PP-B-group vitamins, folic acid.

EFFECT: bread production technological process simplification and duration reduction.

6 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method for production of rye-and-wheat bread without brew based on a liquid starter is implemented in 4 stages: dough fermentation, handling, proofing and bread baking. In the process of dough kneading one additionally introduces into a mixture of bakery medium rye flour and first grade wheat flour solodised rye grains that are preliminarily washed with drinking water and soaked in water during 12 hours at a temperature of 90°C with addition of dry rye starter "Agram" (after chilling) for the fermentation process stabilisation and repeated washing. Dough is prepared at the following recipe components content, kg: medium rye flour - 25.0; bakery first grade wheat flour - 10.0; swollen solodised rye grains -40.0; pressed bakery yeast -1.50; culinary food salt -2.0; liquid starter without brew - 75.0 (including 25 kg of medium rye flour), malt extract "Glofa" - 1.5; sugar sand - 2.0; dried grapes (raisins) - 10.0; dry rye starter "Agram" - 2.0; mealing crumbs- 3.0; molasses - 2.0; water - as per calculation.

EFFECT: invention allows to enhance nutritive value of bread of rye and wheat flour mixture, reduce the energy value of the products, reduce production time and increase bread freshness preservation period.

4 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: 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 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 relates to food industry. The method involves drying a rye starter fermented till maximum acidity. Before drying the starter is mixed with rye flour (at a ratio ensuring production of a wet powdery mixture with moisture content equal to 28-30% and without adhesion in the process of pressing by hand) in a cutter at 1500-3000 rpm. Drying is performed at a temperature of 20-40°C till the final moisture content is equal to 8-10%. Drying may be performed at trays in a 2-3 mm thick layer under periodical stirring conditions during 2-3 days or in a drying apparatus in a boiling layer.

EFFECT: invention allows to manufacture bred identical, in terms of quality, to bread manufactured under continuous introduction of starters as well as ensures energy saving.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of a mixture of bakery medium rye flour and first grade wheat flour, a pressed bakery yeast suspension, a culinary food salt solution, dough fermentation, handling, dough pieces proofing and bread baking. During dough kneading one additionally introduces whole rye grains into it. Whole rye grains are preliminarily maintained in 20°C water during 24 hours, washed with boiled 75°C water, cooled to 35-40°C. Then swollen rye grains are maintained in a cultural medium with Lactobacillus plantarum lactic acid bacteria at a temperature of 35°C during 72 hours at water duty equal to 2:1. The produced grains are slightly dried at a temperature of 40-60°C till moisture content is equal to 20%. All the recipe components are stirred; dough is prepared at the following recipe components content, kg: bakery medium rye flour - 35.0, bakery first grade wheat flour - 40.0, whole rye grains - 25.0, pressed bakery yeast -0.5, culinary food salt - 1.5, water - as per calculation till the dough moisture content is 49.5%.

EFFECT: invention allows to enhance the ready products quality due to nutritive and biological value enhancement, reduce energy value, increase bread yield, extend the freshness preservation period, reduce the products prime cost and manufacture a functional purpose product.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention is related to food products. Proposed is a filling, stable during storage and palatable, that contains a fat component, an antioxidant and a meat component represented by particles with characteristic water activity equal to approximately 0.4 - 0.55; the meat component in the form of particles is dispersed in the fat component and antioxidant where the meat component in the form of particles contains multiple individual meat particles, each of them characterised by specific surface area, with the fat component coating at least 50% of individual meat particles surface area. The produced single-portion food product may contain the first cracker, the second cracker and filling other than cracker, positioned between the said two crackers for formation of a sandwich containing the crackers and filling. According to one approach, the crackers have a filling, stable during storage and palatable. According to another approach, the filling, stable during storage and palatable, contains a component in the form of particles such as a meat component in the form of particles. The filling, stable during storage and palatable, has characteristically low water activity and coats at least 50% of meat particles surface area.

EFFECT: invention allows to produce a sandwich containing crackers and filling, its characteristic size and ingredients enabling complete satiation of an average adult's appetite through consumption of the sandwich containing crackers and filling as a light snack between meals.

30 cl, 14 dwg, 6 tbl, 3 ex

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