RS20090143A - Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants - Google Patents

Abstract

Invention herewith described refers to the rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants. The rice and buckwheat gluten free bread is, first of all, intended for nutrition of people with celiac disease but because of its specific content of rutin it is proper and advisable in a diet of people suffering from cardiovascular diseases, and, because of its overall nutritive value, it is also intended for the healthy population to prevent previously mentioned metabolic disorders. On the basis of required textural, sensory and functional properties of gluten free bread, the raw material composition of the end product make rice and buckwheat flour (in different ratios), vegetable fat, yeast, sugar, salt and water, the functional properties of the product originate from the presence of rutin, tannin and total dietary fibre and the nutritional properties originate from amino acid composition of buckwheat proteins and mineral substances the amount of which depend on the type of buckwheat flour (light or wholegrain flour), and the amount of flour stated in the recipe for gluten free bread.Moreover, depending on the raw material composition of the product, the technology manufacturing process is defined (modified compared to the standard process for manufacturing wheat bread) which finally makes it possible to get the rice and buckwheat gluten free bread without additives and with higher content of natural antioxidants and optimal sensory properties compared to the desired.

Description

GLUTEN-FREE BREAD BASED ON RICE AND BUCKWHEAT, WITH NO ADDITIVES, AND

WITH INCREASED CONTENT OF NATURAL ANTIOXIDATIVE SUBSTANCES

Technical field to which the invention relates

The invention relates to the bakery industry as a branch of the food industry, and according to the current regulations, gluten-free bread based on rice and buckwheat for the nutrition of celiac patients belongs to the group of dietary foods - Rulebook on conditions regarding the healthiness of dietary foods that can be put on the market

(" SI. list SFRJ", no. 4/ 85, 70/ 86 and 69/ 91, " SI. list SCG", no. 56/ 2003 - other regulations and " SI.

"Gaznik RS", No. 35/2008).

Technical problem

Celiac disease is a permanent, lifelong disorder of the tolerance of prolamin proteins that are part of the gluten complex present in cereals: wheat, rye, barley and oats. The only possible remedy that can provide health and a full, normal life to people with celiac disease is a strict gluten-free diet: people suffering from celiac disease should completely exclude these four grains from their diet, as well as all products of these grains.

For the nutrition of the target group suffering from celiac disease, it is imperative to create gluten-free flour mixtures using its functional substitutes, in a way that would allow achieving the viscous properties of dough as close as possible to those of dough with gluten. This would contribute to the easier processing of such gluten-free flour mixtures and flour-free mixtures into a final product with the desired properties, which is of particular importance for the quality of life of part of the population suffering from celiac disease.

The technological contribution to solving this problem is the creation of an optimal formulation of bread for people with celiac disease, which, despite the absence of gluten proteins, would ensure the production of bread that has an excellent texture and sensory properties, with the absence of any additive in the raw material composition, and at the same time improved functional properties - specifically, an increase in the content of natural antioxidants (rutin from buckwheat) compared to bread for the nutrition of a healthy part of the population.

The goal of the invention is to define the raw material, process, consumption and nutritional aspects of the production of gluten-free bread that would contain additional natural antioxidant substances originating from buckwheat, with the addition of buckwheat flour to rice flour in quantities that would not threaten the optimal sensory impression of the consumer during consumption, and which would result in the expansion of the circle of consumers from the primary target group - those suffering from celiac disease to consumers from the relatively healthy part of the population.

State of the art

The range of gluten-free types of bread available on the market is primarily based on raw materials such as starches of different origin and hydrocolloids of natural origin such as xanthan and guar gum, which achieves similar dough rheological properties and texture to standard quality wheat bread. However, hydrocolloids are additives according to the Rulebook on the quality and conditions of use of additives in foodstuffs and on other requirements for additives and their mixtures ("SI. list SCG", no. 56/ 2003, 4/ 2004 - dr. rulebook, 5/ 2004 - corr. and 16/ 2005), and the bread produced is not close to the sensory properties, and has a shorter shelf life compared to standard wheat bread.

Exposition of the essence of the invention

Detailed description of the invention

Even in the diet of celiac disease sufferers, bread is the dominant food, therefore its quality, both nutritionally and sensorially, is of great importance.

According to the latest knowledge, except in buckwheat, rutin has not been found in any other pseudocereal or cereal. According to its chemical composition, rutin (quercetin 3-beta-D-rutinoside) is a flavonol glucoside and is a plant metabolite that, in addition to therapeutic effects (strengthens capillary walls, reduces hemorrhage in patients with high blood pressure and improves microcirculation in patients with chronic venous insufficiency), also has a preventive role as an antioxidant. In addition, buckwheat has proteins with a very well-balanced composition of amino acids, and it also contains a relatively high content of dietary fiber and significant amounts of zinc, copper and manganese.

Technological procedure of production

Raw material composition of the product

For the production of gluten-free bread, basic raw materials are used - rice and buckwheat flour, yeast, vegetable fat, salt and sugar in the ratios shown in Table 1.

•Technological process of production of gluten-free bread based on rice with

with the addition of buckwheat flour

The technological procedure for the production of gluten-free bread based on rice with the addition of buckwheat flour, without the use of additives and with an increased content of antioxidant substances (tannin and rutin from buckwheat) includes: - Preparing the dough - combining the raw materials (shown in Table 1 in the columns) using a mixer into a dough of grainy consistency,

- Pouring the dough into trays with round moulds,

- Fermenting the dough at room temperature for 15 minutes,

- Baking the fermented dough in a multi-level oven at a temperature of 195-200°C for 35-45 minutes, and

- Cooling of baked gluten-free bread in working room conditions

• Characterization of gluten-free bread based on rice with additives

buckwheat flour, without additives and with increased content

natural antioxidant substances

Control bread produced from a commercial mixture had a total dietary fiber content of 6.54%, while rutin was not detected

Final product quality

The products are characterized by a regular shape, they are light yellow to dark brown depending on the type and amount of buckwheat flour used. The environment is developed and moist. The smell is pleasantly slightly aromatic. The taste is neutral to specific - slightly bitter after buckwheat.

Claims (3)

1. Raw material composition for gluten-free mixtures for the production of gluten-free rice-based bread, without the addition of additives and with an increased content of natural antioxidant substances, indicated by the fact that it does not contain allergens for celiac disease patients - prolamins of the gluten complex, that it has a balanced carbohydrate and protein composition, that it has significant amounts of antioxidant substances for the human body - rutin from buckwheat, and that the improvement of the structure of gluten-free bread is not achieved with additives (hydrocolloid gums). common in the raw material composition of all flour-starch gluten-free mixtures present on the market. 2. The production process of gluten-free rice-based bread, without the addition of additives and with an increased content of natural antioxidant substances, characterized by the fact that by simply combining the raw materials using a mixer into a dough of grain consistency, which is poured into trays with round molds, fermented in them at the temperature of the working room for 15 minutes, baked at a temperature of 195-200°C for 35-45 minutes, and finally cooled gluten-free bread with the desired physical properties and optimal sensory properties under the conditions of the working room. 3. Gluten-free bread based on rice and buckwheat, without the addition of additives and with an increased content of natural antioxidant substances, indicated by the fact that, depending on the quantitative ratio of rice and buckwheat flour in the raw material composition, it contains functional and active biological substances: 3.14-6.46 of total dietary fiber and 0.0062-0.2600 mg of rutin/g of the final product.