RU2367157C2 - Obtaining method of flour mixture and its content - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to milling industry and can be used for manufacturing flour. Obtaining method of flour mixture includes prepearation of the mixture from wheat or rye flour, modified flour, fortifiers, vitamine additives and malty products. Flour from obtained by extrusion grain and/or bean crops is used as modified flour Flour mixture includes grain flour mixture, modifier product flour, fortifiers, vitamine additives, malty products taken in the following ratio of component, wt %: grain flour 84.5-96.9; modified product flour 1.0-5.0; fortifiers 1.0-5.0; vitamine additive 0.1-0.5; malty products 1.0-5.0.

EFFECT: invention provides for the increase of flour baking properties and nutritious value.

3 cl

Description

The invention relates to a technology for flour production and can be used for the production of flour.

Good nutrition is the most important condition for maintaining health and a high level of human performance.

Since bread is a product of everyday and mass consumption, it is possible to solve the problem of improving the diet of the population by introducing components into the flour composition that can actively influence metabolic processes in the human body.

Closest to the claimed method and composition (see "Production of flour from grain crops for children's and dietary nutrition in the USSR" M .: AgroNIITEIPP, 1990, series) is a flour composition based on modified polydextrose used in the production of low-calorie food products, which contains:

modified polydextrose 20-75 wt.% protein 2-20 wt.% cellulose derivatives 10-40 wt.% flour 5-20 wt.%

The specified composition is prepared by simple mixing of the components.

The disadvantages of the technical solution of the prototype are:

- multicomponent mixture, therefore, insufficiently uniform mixing of the mixture due to the difference in moisture content of the raw material;

- the use of expensive raw materials, leading to a rise in the cost of the produced mixture, and hence products with its use;

- the narrowness of the use of the mixture (mainly the mixture is intended for diabetics) due to the use of polydectrose as an unsweetened filler;

- grindings used in the mixture have a laxative effect on the human body, which causes flatulence in the intestine.

The objective of the present invention is to increase the baking properties and nutritional value of flour.

To solve this problem, a method of obtaining a flour mixture involves the preparation of a mixture of wheat or rye flour, modified flour, fortifiers, vitamin supplements and malt products taken in the following ratio, wt.%:

wheat or rye flour 84.5-96.9 modified flour 1.0-5.0 enrichment 1.0-5.0 vitamin supplements 0.1-0.5 malt products 1.0-5.0

The problem is also solved due to the fact that in the method for producing a flour mixture according to the invention, cereal and / or bean flour obtained by extrusion is used as a modified flour.

According to the invention, the flour mixture includes wheat or rye flour, modified flour, fortifiers, vitamin supplements, malt products taken in the following ratio, wt.%:

wheat or rye flour 84.5-96.9 modified flour 1.0-5.0 enrichment 1.0-5.0 vitamin supplements 0.1-0.5 malt products 1.0-5.0

As can be seen from the foregoing, the method involves the manufacture of a mixture of wheat or rye flour, modified flour, fortifiers of mineral or vegetable origin, for example eggshell (Ca), seaweed (iodine), wheat germ, vitamin preparations, for example premix (B ₁ , B _12, C, PP, a, D), and malt products such as rye malt, which allows to obtain a flour with a high content of dietary fiber, improvement of starch, fat, protein, resulting in increased baking quality of flour and its en rgeticheskaya value.

The use of modified flour obtained from flour of cereals and / or legumes by extrusion has a positive effect on the digestibility of the product, since during the extrusion of flour thermal decomposition of polysaccharides into monosaccharides occurs.

In addition, in the process of extrusion, as a result of thermal and mechanical action, in the starch molecules, valence and hydrogen bonds break, resulting in the formation of polymers with a smaller particle size.

After the destruction of starch, starch passes into a viscous (gelatinized) state, forming the so-called melt, the cooling of which leads to the creation of a three-dimensional gel network, fixing a certain shape of the product.

Extrusion processing ultimately leads to starch modification. The gelatinized starches are more easily broken down in the human body and are better absorbed.

During the extrusion of starch-containing raw materials, proteins under the influence of various factors (pressure, heat, moisture, mechanical shear and compression stresses) undergo changes, denoted by the general term “denaturation” (increase in solubility, degree of dispersion of protein-lipid emulsion, protein nutritional value, etc.) .

It is noted that this process leads to the destruction of many substances harmful to humans and animals. Among them are gossypol, proteinase inhibitors, allergens, aflotoxins, etc.

It was experimentally established that products obtained from a flour mixture of the proposed composition, when used, have a beneficial effect on the human body.

The proposed ratio of the components that make up the flour mixture is optimal and found experimentally. All components carry out certain functions, the combination of which helps to improve the quality of flour and thereby allows to obtain products of good volume, with a gentle crumb, an even porosity structure, evenly colored upper crust.

The claimed technical solution has differences from the prototype, therefore, meets the criterion of "novelty", does not follow explicitly from the studied prior art, that is, it has an inventive step. The claimed technical solution can be used in industry, therefore, it is industrially applicable.

An example of a specific implementation. The inventive method is implemented as follows.

Wheat or rye flour and modified flour are loaded into the mixer. The mixture is stirred for 30-60 s at ambient temperature.

As a modified flour, cereal and / or legume flour obtained by extrusion is used.

Enrichment agents of mineral or plant origin, for example eggshell (Ca), seaweed (iodine), wheat germ, vitamin preparations, for example premix (B ₁ , B ₁₂ , C, PP, A, D), and malt products, for example, are added rye malt, which allows you to get flour with a high content of dietary fiber, an improved state of starch, fat, protein, resulting in increased baking properties of flour and its energy value.

Finished flour is sent for storage.

Storage conditions: dry ventilated room, relative humidity not more than 75%, at a temperature of 18-25 ° C.

Bakery products are made from finished flour, for example:

1. Iodized loaf:

premium wheat flour 84.5-96.9 modified wheat flour 1.0-5.0 dressing agents (seaweed) 1.0-5.0

2. Loaf "Health"

premium wheat flour 84.5-96.9 modified wheat flour 1.0-5.0 rye malt 1.0-5.0 fortifiers (wheat germ) 1.0-5.0

3. Bread with calcium, Prague bread, etc.

Thus, the proposed technical solution improves the baking properties and nutritional value of flour. Products made from the proposed flour mixture have good taste and consumer properties, have an attractive appearance. The resulting products are affordable to the general public, and the technology for producing flour mix is as close as possible to the possibilities of standard production.

Claims (3)

1. A method of obtaining a flour mixture, comprising preparing a mixture of wheat or rye flour, modified flour, fortifiers, vitamin supplements and malt products taken in the following ratio, wt.%:
wheat or rye flour 84.5-96.9 modified flour 1.0-5.0 enrichment 1.0-5.0 vitamin supplements 0.1-0.5 malt products 1.0-5.0 2. The method of obtaining the flour mixture according to claim 1, characterized in that as the modified flour using flour of cereals and / or legumes obtained by extrusion. 3. Flour mixture, including wheat or rye flour, modified flour, fortifiers, vitamin supplements, malt products taken in the following ratio of components, wt.%:
wheat or rye flour 84.5-96.9 modified flour 1.0-5.0 enrichment 1.0-5.0 vitamin supplements 0.1-0.5 malt products 1.0-5.0