RU2284110C2 - Multicomponent mixture for baking article preparation - Google Patents

Abstract

FIELD: flour-milling and baking industry, in particular bread and baking article preparation based on wheal flour enriched with cereal additives.

SUBSTANCE: claimed composition contains wheat flour of baking quality and complex fortifier in form of cereal mixture and conditioner in specific ratio.

EFFECT: product with prophylaxis properties, high volume and prolonged storage time.

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Description

The invention relates to the milling and baking industry, in particular to the production of small-sized bakery products and special breads from a mixture based on wheat flour enriched with grain additives recommended for preventive nutrition in cardiovascular, gastrointestinal, inflammatory and other diseases.

The known composition of the mixture based on grain and / or cereal, containing grain and / or cereal 95.1-95.7, table salt 1.6-2.4, flavoring additives 0.6-1.0, refined vegetable oil 1, 6-1.9 (see patent RU 2099970, C1, CL A 23 L 1/18, 1997).

The known composition is used in the manufacture of food products in the form of sintered briquettes from exploded grain or cereals to obtain biscuits, wafers, crackers or cookies.

The disadvantage of this structure is the impossibility of its use for the preparation of bakery products.

Also known is a dry nutritional mixture on a grain basis with the addition of fruits, nuts and seeds (see patent RU 2192760, C2, class A 23 L 1/164, A 23 L 1/48, 2002).

The proposed mixture also cannot be used to obtain bakery products, but only as cereal breakfast cereals.

Also known is a mixture for the production of bread, including peeled rye flour in an amount of 10 parts, seeded rye flour 50 parts, premium wheat flour in an amount of 33 parts (see patent RU 2170512, C1, class A 21 D 8/02, 2001) . This invention is the closest analogue.

However, this mixture is not intended to produce specialized dietary bakery products for prophylactic nutrition in cardiovascular, gastrointestinal, inflammatory and other diseases.

The problem is that grain, in particular wheat, which is widely spread in the world, is a good source of vitamins B ₁ , B ₂ , niacin, B ₆ , E, as well as iron and zinc. Since most of these nutrients are concentrated in the outer shells of the grains and in the germ, they are largely lost during the grinding of flour. The finer the grinding of grain and the less the yield of flour, the greater the loss of vitamins and minerals. Therefore, the intrinsic content of vitamins and minerals in flour is small. From this we can conclude that it is necessary to create this kind of dietary mixture based on flour, which is enriched in unbroken embryonic cells and large intergrowths of bran particles with endosperm, has special properties manifested when a person uses special dietary bakery products made from such a mixture.

The basis of the present invention is the task of creating a new mixture based on wheat flour of the highest grade, first grade, second grade using grain inclusions for the production of bakery products recommended for preventive nutrition and having high consumer properties and a rich composition of food substances.

The problem is achieved in that the mixture containing as a flour base bakery flour of the highest grade, or first grade, or second grade additionally contains a complex fortifier in the form of a cereal mixture "Cereal Top" and improver "Cornfresh" in the following ratio of components, wt. %:

Cereal Top Grain Blend 3-40 Improver "Kornfrish" 0.5-7 Flour base rest

The technical result consists in the fact that the proposed mixture differs from previously known by its optimally selected composition and ratio of components that were identified as a result of experimental studies.

The complex cereal fortifier “Cereal Top” contains heat-treated wheat flour, sunflower seeds, soybean seeds, edible flax seed, sesame seeds, partially hydrogenated fats.

The Kornfrish complex improver, a freshness agent, is a heat-treated wheat flour with high rheological properties. Adding it to the dough gives the effect of extending the freshness of bread and muffin. In combination with modern technologies of freezing, such as slowing down fermentation and stopping fermentation during freezing, an even longer period of preserving the freshness of bread and baking is achieved.

The use of premium baking wheat flour, or first grade, or second grade as a flour base is due to the wide demand of the population for products made from these types of flour. And, besides, it is wheat that is a good source of vitamins B ₁ , B ₂ , niacin, B ₆ , E, as well as trace elements.

The chemical composition of flour determines its nutritional value and baking properties, therefore, affects the nutritional and energy value of bakery products. Higher grades of flour are obtained from the central layers of the endosperm, so they contain more starch and less protein, sugars, fat, minerals, vitamins, which are concentrated in its peripheral parts. Thus, in the production of bakery products from premium wheat flour, the energy value of the product increases, and when using wheat flour of the first or second grade, the nutritional value of the product increases due to the presence of coarse bran particles, which include cellulose, hemicellulose, which are not absorbed by the body, as well as pectin, which removes heavy metals and radionuclides from the body.

The sunflower, flax, soy, sesame seeds that are part of the mixture are rich in proteins, micro- and macro-elements, vitamins, polyunsaturated fatty acids “natural elixir of youth”, which have nutritional and biological value.

All of the above solves the problem of preventive nutrition in cardiovascular, gastrointestinal, inflammatory and other diseases.

It should be noted that the claimed mixture is an optimally selected balanced composition of the components. The ratio of components was experimentally selected in order to obtain a mixture for the production of bakery products with a pronounced preventive effect.

The introduction of less than 3% of the cereal Top grain mixture into the flour base does not provide the food product of the required quality due to the insufficient content of grain inclusions in it, as well as macro- and microelements.

The introduction of more than 40% of the cereal Top grain mixture into the flour base does not provide a product of the required quality due to the large number of grain inclusions, which makes it difficult to chew the product. In addition, the appearance of the finished product is lost due to a decrease in their volume.

With the introduction of the Cornfrish improver into the flour base less than 0.5%, rapid staling of the products occurs, the introduction of the improver of more than 7% is impractical, since deceleration of the staling process is already achieved to this limit.

The ready-made sets “Cereal Top”, “Kornfrisch” are made and delivered to our country by Diamant Nahrungsmittel Gesellshaft mbH & Co. KG (Austria), have a certificate of conformity No. 0289037 ROSS AT.AE45.N00737, sanitary and epidemiological conclusion No. 78.22.59.919.P.001308.06.03 of 06/17/2003 and the Appendix to it. Products are manufactured in accordance with HACCP rules and are certified in accordance with DIN ISO 9001.

In the Russian market, a number of other ready-made mixtures, improvers, and dressers are also widely known and delivered to the country.

With such a variety of ready-made sets, careful analysis and selection of those that, based on the task, will have the desired properties to obtain a certain range of bakery products is necessary. This can only be determined experimentally.

As a result of experimental verification, the optimal ratio of the components included in the claimed mixture, which is the know-how of the enterprise, was also revealed.

The mixture is prepared as follows.

Example 1

Sifted and processed on a magnetic separator wheat baking flour (premium, first grade, second grade) from the feed hopper through the scales VB-500 in the amount of 96.5 wt.% Served in the mixer SPO2000, then sequentially from the corresponding feed hoppers through the scales in the mixer serves the components of the Cereal Top complex enrichment in an amount of 3 wt.% and the Kornfris improver in an amount of 0.5 wt.%. Stirring is carried out for 5-10 minutes. The finished mixture is passed through U1-BMZ magnetic columns to remove metal-magnetic impurities and stored in bins. Subsequently, the finished mixture is packaged in bags on an ADK-50-3VM weighing unit or packed in bags on a DA-40 machine. Storage of the mixture is carried out at the finished goods warehouse with subsequent sale to consumers.

Example 2

The mixture is obtained in the same way as described in example 1, while taking the following ratio of components, wt.%:

Complex enrichment "Cereal Ton" 40 Improver "Kornfrish" 7 Flour base 53

Example 3

The mixture is obtained in the same way as described in examples 1, 2, in the following ratio of components, wt.%:

Complex enrichment "Cereal Top" 21.5 Improver "Kornfrish" 3.75 Flour base 74.75

This development was tested experimentally at OJSC “Melkombinat” in Tver and confirmed the feasibility of using a new type of mixture to obtain bakery products with desired properties recommended for preventive nutrition.

Claims (1)

A multicomponent mixture for the preparation of bakery products containing a flour base, characterized in that it contains as a flour base bakery flour of the highest grade or first grade, or second grade, and also additionally contains a complex fortifier in the form of a cereal mixture "Cereal Top" and improver "Cornfries" in the following ratio of components, wt.%: Cereal Top Grain Blend 3-40 Improver "Kornfrish" 0.5-7 Flour base Rest