RU2603726C1 - Method for production of gluten-free biscuit product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, particularly to a method for production of cookies. Method for production of gluten-free biscuit product comprises whipping melange with granulated sugar until volume weight increases 2.5-3 times, followed by adding to obtained mixture crushed walnuts, ground blackcurrants, glycerin, stirring for several seconds. Before completing beating, amaranth flour is added, mixed with cocoa powder and potato starch, and dough is kneaded to homogeneous consistency for 10-15 seconds. Ready dough is moulded in special moulds in one layer, filler is deposited, then covered with one more layer of dough and baked in an oven for 20 minutes at temperature 180-200 °C. Dough with moisture content of 38.0±0.5 % is prepared with following content of recipe components, g per 1 kg of ready product: amaranth flour 217.3, melange 524.41, granulated sugar 201.8, starch 42.56, cocoa powder 22.62, walnuts 27.83, blackcurrant 14.25, glycerine 4.33, filling 200.0.

EFFECT: invention improves nutritive value and quality of finished product due to balanced chemical composition on proteins, fats and carbohydrates, prolongs storage life due to use in recipe of natural antioxidants, use of ingredients, acceptable for gluten-free diet, wider range of gluten-free flour confectionary products, therapeutic-preventive purpose of finished products.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to confectionery production, and can be used at the enterprises of the baking industry, catering.

The closest in technical essence and the achieved effect is a method of preparing a biscuit cake mix, including kneading melange with sugar, introducing into the egg-sugar mass of premium wheat flour and potato starch, kneading dough, molding and baking [Collection of technological standards. A collection of recipes for cakes, pastries, cupcakes, rolls, cookies, gingerbread cookies, gingerbread cookies and bakery products - M .: Khlebprodinform, 2000 .-- 4.3. - P.24]

The disadvantages of the method are the low quality and nutritional value of the finished product, a short shelf life, the use of ingredients that are not acceptable for a gluten-free diet.

An object of the invention is to increase the nutritional value and quality of the finished product due to the balanced chemical composition of proteins, fats and carbohydrates, increase the shelf life by adding natural antioxidants to the formulation, use ingredients acceptable for a gluten-free diet, expand the range of gluten-free flour confectionery products, treating - preventive orientation of finished products.

To solve the technical problem of the invention, a method for producing a gluten-free biscuit product is described, characterized in that they knock melange with granulated sugar to increase the bulk mass by 2.5-3 times, after which crushed walnuts, grated black currants, glycerin are added to the resulting mixture. knock the resulting mass to a homogeneous consistency; before the end of the whipping, amaranth flour is mixed with cocoa powder and potato starch, and the dough is kneaded for 10-15 seconds; the finished dough is formed into special forms with one layer, the filling is precipitated, then covered with another layer of dough and baked in the oven for 20 minutes at a temperature of 180-200 ° C, the dough with a moisture content of 38.0 ± 0.5% is prepared at the following contents of the recipe components , g per 1 kg of finished products:

amaranth flour 217.3 melange 524.41 granulated sugar 201.8 starch 42.56 cocoa powder 22.62 walnuts 27.83 black currant 14.25 glycerol 4.33 filling 200,0

The technical result of the invention is to increase the nutritional value and quality of the finished product due to the balanced chemical composition of nutrients for proteins, fats and carbohydrates, increase shelf life due to the introduction of natural antioxidants in the recipe, use of ingredients acceptable for a gluten-free diet, expanding the range of gluten-free pastry confectionery , medical and preventive orientation of finished products.

For some diseases (celiac disease and phenylketonuria), it is necessary to follow a diet that excludes the use of bread, pasta and flour products, which occupy a significant part of the diet of people.

Celiac disease (celiac enteropathy) is a hereditary disease caused by damage to the small intestine villi by food products, which include wheat, which contains a certain protein - gluten. Gluten is a water-insoluble and mainly soluble in alcohol protein of cereals such as wheat, rye, oats and barley.

Phenylketonuria (PKU) is another genetic disease in which wheat products cannot be consumed. Geneticists have found that the development of PKU is based on a sharp decrease in the activity of the phenylalanine-4-monooxygenase enzyme, which turns the amino acid phenylalanine into tyrosine.

Amaranth flour has a high nutritional value and a unique biochemical composition. In terms of the content of essential amino acids, antioxidants and minerals, flour obtained from amaranth grains surpasses the majority of cereals traditionally grown in Russia: wheat, rice, soy, corn, etc. The composition of amaranth seeds is characterized by a high content of vitamins A, B ₁ , B ₂ , B ₄ , C, D, E and macro- and microelements important for the human body, such as iron, potassium, calcium, phosphorus, magnesium, copper, etc.

Amaranth flour contains up to 15 - 17% of protein, consisting of 28 - 35% of essential amino acids, mainly lysine, up to 2 - 17% of lipids, represented by more than 50% polyunsaturated fatty acids, 6 - 8% - squalene and 0.11 - 0.19% - tocopherols with antitumor and antioxidant properties.

Such a chemical composition and functionality of amaranth flour gives it a variety of therapeutic and prophylactic properties.

Ripe walnuts contain vitamins: A, B ₁ , B ₂ , B ₁₂ , C, K, E, PP, carotene, tannins, quinones, linoleic, linolenic acid, gallotannins, essential oil, phytoncides, a small amount of gallic and ellagic acids . They are rich in mineral elements: phosphorus 390-600 mg, potassium 600-1300, magnesium 150-250, calcium 85-180, sulfur 50-100, iron 5-25, aluminum 5-10, manganese 2-15, zinc 2.5 -6 mg, much less iodine, cobalt, copper, strontium, chromium, fluorine, nickel in them.

In the cotyledons of walnuts are concentrated all the essential and essential amino acids: glutathione, cystine, lysine, arginine, aspartic and glutamic acids, alanine, proline, valine.

Amino acids contained in the nuclei have a positive effect on the formation of the muscle system, bones, blood, heart, skin and hair.

Blackcurrant has the property of preventing cancer and protecting against diseases of the cardiovascular system. Blackcurrant also prevents the weakening of mental abilities in people of advanced age.

The fruits of black currant are rich in vitamins, especially ascorbic acid (in 100 g - 263% of the daily norm) and tocopherols (vitamin E), among which the content of delta-tocopherol (respectively - 28.3%), gamma-tocopherol is especially high (26.9 %), alpha-tocopherol (13.7%), and are also characterized by a high content of many macro-, micro- and ultramicroelements: silicon (203.1%), boron (78.6%), cobalt (40.0%) , molybdenum (34.3%), manganese (17.5%), potassium (14.2%).

A method of manufacturing a gluten-free biscuit product is as follows.

They knock down the melange with granulated sugar until the bulk density is increased by 2.5-3 times, after which crushed walnuts, grated black currants, glycerin are added to the resulting mixture, the resulting mass is knocked down to a homogeneous consistency; before the end of churning, amaranth flour is mixed with cocoa powder and potato starch and the dough is kneaded for 10-15 seconds; the finished dough is formed into special forms with one layer, the filling is precipitated, then covered with another layer of dough and baked in the oven for 20 minutes at a temperature of 180-200 ° C, the dough with a moisture content of 38.0 ± 0.5% is prepared at the following contents of the recipe components , g per 1 kg of finished products:

amaranth flour 217.3 melange 524.41 granulated sugar 201.8 starch 42.56 cocoa powder 22.62 walnuts 27.83 black currant 14.25 glycerol 4.33 filling 200,0

A method of manufacturing a gluten-free biscuit product is illustrated by examples.

Example 1 (prototype).

In a whipping machine, 482.9 g of chicken eggs and 290.0 g of granulated sugar are beaten at first with a small, then with a large number of revolutions until the mass volume is increased 3 times; before the end of the whipping, add 219.6 g of premium wheat flour mixed with 72.5 g of potato starch, and knead the dough until a uniform consistency of no more than 15 seconds; the finished dough is metered into molds and baked at a temperature of 195 ° C for 50 minutes; dough with a moisture content of 37.0% is prepared with the following contents of the recipe components, g per 1 kg of finished product:

wheat flour 219.6 chicken eggs 482.9 granulated sugar 290.0 starch 72.5

Physico-chemical and organoleptic quality indicators are presented in table 1. Nutritional and biological value is presented in table 2.

Example 2

524.41 g of melange are knocked down with 201.8 g of granulated sugar until the bulk density is increased 3 times, after which 27.83 g of crushed walnuts, 14.25 g of black chopped currants, 4.33 g of glycerin are added to the resulting mixture knock the resulting mass to a homogeneous consistency; before the end of the whipping, amaranth flour is dosed in an amount of 217.3 g mixed with 22.62 g of cocoa powder and 42.56 g of potato starch, and the dough is kneaded until a uniform consistency is obtained for 10 seconds; the finished dough is molded into special molds with one layer, the filling is precipitated, then covered with another layer of dough and baked in the oven for 20 minutes at a temperature of 180 ° C, dough with a moisture content of 38.0% is prepared at the following content of the recipe components, g per 1 kg of finished products:

amaranth flour 217.3 melange 524.41 granulated sugar 201.8 starch 42.56 cocoa powder 22.62 walnuts 27.83 black currant 14.25 glycerol 4.33 filling 200,0

Organoleptic and physico-chemical characteristics of a gluten-free biscuit product are presented in table 1. Nutritional and biological value is presented in table 2.

Table 1

The nutritional value of flour confectionery products is presented in table 2.

table 2

As can be seen from tables 1, 2, the gluten-free biscuit product prepared by the proposed method is not inferior to the prototype, and the proposed gluten-free product has high physico-chemical readings, the products are obtained with uniform porosity in a fracture and a good specific volume.

The biscuit product has a pleasant taste, smell, rich golden brown color, attractive appearance due to various forms. This is achieved through the use of forms in the form of animals, prescription components, characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products. When baking, the reaction of melanoidin formation proceeds more intensively. As a result, the taste and color of the products improves, their aroma intensifies, and the nutritional and biological value of the finished products increases.

An analysis of the chemical composition showed (Table 2) that the gluten-free biscuit product prepared by the proposed method has a balanced composition of proteins, fats and carbohydrates (the ratio of proteins, fats and carbohydrates in the proposed gluten-free biscuit product is 1: 0.98: 3, 92, which is very close to the recommended balanced ratio of 1: 1: 4), low energy, high nutritional and biological value.

If amaranth flour is taken less than 217.3 g, the biological and nutritional value of the flour confectionery product is reduced, and if more than the proposed amount, the organoleptic and physico-chemical quality indicators of a gluten-free biscuit product are deteriorated.

The proposed method for the production of gluten-free biscuit products allows you to:

- increase the nutritional value of finished products;

- improve organoleptic and physico-chemical quality indicators (porosity, specific volume);

- balance the composition of proteins with fats and carbohydrates;

- exclude chemical disintegrants from the formulation;

- expand the range of gluten-free flour confectionery;

- to give a therapeutic and preventive focus to finished products.

Claims (1)

A method for the production of a gluten-free biscuit product, characterized in that they knock melange with granulated sugar to increase the bulk mass by 2.5-3 times, after which crushed walnuts are added to the resulting mixture, grated black currants, glycerin, the resulting mass is knocked down to a uniform consistency ; before the end of the whipping, amaranth flour mixed with cocoa powder and potato starch is dosed, and the dough is kneaded for 10-15 seconds; the finished dough is formed into special forms with one layer, the filling is precipitated, then covered with another layer of dough and baked in the oven for 20 minutes at a temperature of 180-200 ° C, the dough with a moisture content of 38.0 ± 0.5% is prepared at the following contents of the recipe components , g per 1 kg of finished products:
amaranth flour 217.3 melange 524.41 granulated sugar 201.8 starch 42.56 cocoa powder 22.62 walnuts 27.83 black currant 14.25 glycerol 4.33 filling 200,0