RU2647505C1 - Method of producing gluten-free muffins - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method includes kneading dough from a non-glued raw material containing melange, butter, sugar, vanilla sugar, raisins, cocoa powder, salt, baking powder, its shaping and baking. Non-adhesive raw material additionally contains linseed and rice flour, and egg-shell flour as a functional additive. Starting components are used in the following weight ratio: flax flour – 7.0; rice flour – 16.4; egg shell flour – 3.0; butter, 72.5 % – 17.5; melange – 25.0; granulated sugar – 17.5; vanilla sugar – 0.4; raisins – 17.5; cocoa powder 3.0; salt – 0.1, baking powder – 0.5.

EFFECT: invention allows to enhance the ready product quality, its food and biological value, expand range of gluten-free flour confectionary products.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the food industry, namely the manufacture of flour confectionery. Currently, the issue of the production of confectionery products containing no gluten of wheat is of great importance. One way to solve this problem is to use minor types of flour as the main raw material.

The closest in technical essence and the achieved effect is the method of making Stolichniy cake, including churning butter with sugar, adding melange, vanilla sugar, salt, premium wheat flour, baking powder and cocoa powder into the butter-sugar mass, at the final stage the introduction of prepared raisins, kneading dough, molding and baking [Collection of recipes for flour confectionery and bakery products / comp. Dr. Econ. sciences A.V. Pavlov.- SPb.: Gidrometeoizdat, 1998. - 294 p.].

The disadvantages of the method are the low quality and nutritional value of the finished products, 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, increase the shelf life by introducing natural antioxidants into the recipe, use ingredients acceptable for a gluten-free diet, expand the range of gluten-free flour confectionery products, preventive focus on finished products.

To solve the technical problem of the invention, a method for the production of gluten-free cake is proposed, which includes kneading dough from gluten-free raw materials containing melange, butter, granulated sugar, vanilla sugar, raisins, cocoa powder, salt, baking powder, molding and baking, characterized in that gluten-free raw materials additionally contain flaxseed and rice flour, and as a functional additive - eggshell flour. The gluten-free cake production method is characterized by the fact that they take softened butter, whipped for 7-10 minutes, add granulated sugar and beat until uniform for 5-7 minutes, gradually adding melange, then add salt and vanilla sugar to the finished mass gradually sifted linseed and rice flour, eggshell flour, baking powder, cocoa powder, prepared raisins are added at the final stage of kneading the dough, molding is carried out in molds treated with non-stick coating, muffins in Peck at 180 ° C for 20 minutes immediately after the cut, after baking cupcakes cooled naturally to room temperature while the starting components are taken in the following weight ratio:

linseed flour - 7.0;

rice flour - 16.4;

eggshell flour - 3.0;

butter, 72.5% - 17.5;

melange - 25.0;

granulated sugar - 17.5;

vanilla sugar - 0.4;

raisins - 17.5;

cocoa powder - 3.0;

salt - 0.1;

baking powder - 0.5.

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 by introducing natural antioxidants into the formulation, use ingredients acceptable for a gluten-free diet, expanding the range of gluten-free pastry products , 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.

Flaxseed proteins include a complete amino acid set of essential amino acids. Flaxseed is the richest natural source of alpha-linolenic acid.

Flour is characterized by a high content of flax protein and low energy value. Flaxseed flour contains 2 times more protein than wheat flour of the 1st grade.

The large amount of starch included in the rice flour makes it a highly nutritious food, very useful for weakened people, as well as athletes. Eggshell flour is rich in a large number of trace elements such as Ca, Mg, P.

Method for the production of gluten-free biscuit cake "Flax and rice" is as follows.

Method for the production of gluten-free cake includes kneading dough, molding products, baking them. Take butter, beat for 7-10 minutes, add granulated sugar and beat until uniform for 5-7 minutes, adding melange gradually, then add salt and vanilla sugar, sifted linseed and rice flour are gradually added to the finished mass, eggshell flour, baking powder, cocoa powder, prepared raisins are introduced at the final stage of dough kneading, molding is carried out in molds treated with non-stick coating, muffins are baked at 180 ° C for 20 minutes immediately after cutting, after baking to Exx is naturally cooled to room temperature, while the components are taken in the following ratio, g / 100 g of finished product:

linseed flour - 7.0;

rice flour - 16.4;

eggshell flour - 3.0;

butter, 72.5% - 17.5;

melange - 25.0;

granulated sugar - 17.5;

vanilla sugar - 0.4;

raisins - 17.5;

cocoa powder - 3.0;

salt - 0.1;

baking powder - 0.5.

Example 1 (prototype)

A method of preparing a Stolichniy cake, including beating softened butter - 17.5 g for 7-10 minutes, adding granulated sugar 17.5 g and beating the butter-sugar mixture for 5-7 minutes, to which melange is gradually poured - 14 d. Raisins - 17.5 g, vanilla essence - 0.07 g, ammonium carbonate - 0.07 g, salt - 0.07 g, cocoa powder - 3 g and premium wheat flour - 23 are added to the whipped mass. , 4 g. Molding is carried out in molds treated with a non-stick coating, muffins are baked at a temperature of 205 ° C for 25 minutes immediately after cutting, after baking muffins about lazhdayut naturally to room temperature, the components are taken in the following ratio, g / 75 g of final product:

premium wheat flour - 23.4;

butter, 72.5% - 17.5;

melange - 14.0;

granulated sugar - 17.5;

essence - 0.07;

raisins - 17.5;

cocoa powder - 3.0;

salt - 0.07;

ammonium carbonate - 0.07.

Example 2

Method for the production of gluten-free cake, includes kneading dough, molding products, baking them. Take butter - 17.5 g, beat for 7-10 minutes, add granulated sugar - 17.5 g and beat until a homogeneous mass is formed for 5-7 minutes, gradually adding melange - 25.0 g, then add salt - 0.1 g and vanilla sugar - 0.4 g, sifted linseed flour - 7 g and rice - 16.4 g, egg shell flour - 3 g, baking powder - 0.5 g, cocoa powder are gradually added to the finished mass at the same time; - 3 g, prepared raisins - 17.5 g is introduced at the final stage of dough kneading, molding is carried out in molds treated with non-stick coating, muffins are baked at a temperature round 180 ° C for 20 minutes immediately after cutting, after baking the muffins are naturally cooled to room temperature, while the components are taken in the following ratio, g / 100 g of finished product:

linseed flour - 7.0;

rice flour - 16.4;

eggshell flour - 3.0;

butter, 72.5% - 17.5;

melange - 25.0;

granulated sugar - 17.5;

vanilla sugar - 0.4;

raisins - 17.5;

cocoa powder - 3.0;

salt - 0.1;

baking powder - 0.5.

Physico-chemical indicators of the quality of the test and finished products are presented in table 1, organoleptic assessment - in table 2, nutritional, energy and biological value of products - in table 3.

Table 1

Indicator Example data 1 (prototype) 2 Humidity% 21.0 19,4 Alkalinity, hail 1.9 1.8 Specific volume cm ^3/100 g 195.0 184.0 Mass fraction of fat,% 13.7 16.9

table 2

Indicator Example data 1 (prototype)  2 Appearance A cupcake is round in shape with a convex surface, has a characteristic crack on the surface. A uniformly distributed raisin is visible in the section. Color Brown Dark brown Smell Pleasant, without extraneous taste, characteristic of this type of semi-finished product and raw materials used, with a slight aroma of vanilla Consistency Elastic, elastic, without traces of impermeability, well baked Taste Pleasant, without extraneous taste, characteristic of this type of semi-finished product and raw materials used, with a slight peculiar flavor of raisins Porosity Uniform, medium-porous, thin-walled, developed, without voids

Table 3

Name
indicator The daily need of the human body Example data 1 (prototype) 2 Chemical composition Satisfaction with daily requirements,% Chemical composition Satisfaction with daily requirements,% Proteins, g / 100 g 90 6.20 6.9 8.20 9.1 Fat, g / 100 g 90 15.14 16.8 16.90 18.7 Carbohydrates, g / 100 g 430 46.30 10.8 43.88 10,2 Vitamins mg / 100g B ₁ (thiamine) 1,5 0.10 6.6 0.23 15.3 B ₂ (riboflavin) 1.8 0.15 8.3 0.16 8.8 Mineral elements, mg / 100g Calcium 1000 45.86 4.6 206.73 20.7 Potassium 2500 325.11 13.0 381.3 15.3 Phosphorus 800 251.96 31.5 317.10 39.6 Magnesium 400 33.93 8.5 80.45 20.1 Sodium 1300 57.35 4.4 64.29 4.9 Iron fourteen 2,51 17.9 3.01 21.5 Energy
value, kcal 2600 347.0 13.3 360.0 13.8 Biological value,% 69.9 72,2

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

Cake has a pleasant taste, smell, rich brown color due to prescription components, characterized by an increased content of mono- and disaccharides, amino acids and other intermediate protein breakdown products.

An analysis of the chemical composition showed (Table 3) that the gluten-free cake prepared by the proposed method has a balanced composition of calcium, magnesium, phosphorus (Ca - Mg-P ratio in the proposed gluten-free cake 1: 0.39: 1.53, which very close to the recommended balanced ratio of 1: 0.5: 1.5), high nutritional and biological value.

If flax flour is taken less than 7.0 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 the gluten-free cake are worsened.

The proposed method for the production of gluten-free cake allows:

- increase the nutritional value of finished products;

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

- balance the ratio of Ca - Mg-P in the product due to the introduction of egg shell flour;

- expand the range of gluten-free flour confectionery;

- give preventive focus to finished products.

Claims (12)

Method for the production of gluten-free cake, including kneading dough from gluten-free raw materials containing melange, butter, granulated sugar, vanilla sugar, raisins, cocoa powder, salt, baking powder, molding and baking, characterized in that the gluten-free raw material additionally contains linseed and rice flour, and as a functional additive - eggshell flour, while the initial components are taken in the following weight ratio: linseed flour - 7.0; rice flour - 16.4; eggshell flour - 3.0; butter, 72.5% - 17.5; melange - 25.0; granulated sugar - 17.5; vanilla sugar - 0.4; raisins - 17.5; cocoa powder - 3.0; salt - 0.1; baking powder - 0.5.