RS20161205A1 - Production process of bread from hydrothermal and heat treated millet, sorghum, rye and oat flours, without additives, enriched with natural fiber - Google Patents

Abstract

Depending on the raw material composition of the product, a new technological production process has been defined, which includes thermal and hydrothermal treatment of flour (modified from the standard for wheat bread), which finally allows the production of bread based on millet, sorghum, rye and oats, without additives and with increased content of natural fibers, optimal sensory properties in relation to the desired ones. Based on the desired textural, sensory functional properties of the bread, the raw material composition of the final product was created, consisting of thermally and hydrothermally treated flour in the ratio of 70:30, yeast, sugar, salt and water. The functional properties of the product are derived from the total dietary fiber, and the nutritional properties of the amino acid composition of proteins derived from millet flour, sorghum, rye and oats, which are introduced into the product in quantities that depend on the type and proportion of flour in the recipe for a given bread.

Description

THERMAL AND HYDROTHERMAL BREAD PRODUCTION PROCEDURE

TREATED FLOUR OF MILLET, Sorghum, Rye and Oats, WITHOUT THE ADDITION OF ADDITIVES AND

WITH INCREASED CONTENT OF NATURAL FIBERS

Technical field to which the invention relates

The invention relates to the bakery industry as a branch of the food industry and the production of special types of bread. The quality of bread made from whole rye flour, bread made from whole oat flour, bread made from whole millet flour and bread made from whole sorghum flour is regulated by the Rulebook on the quality of grain, mill and bakery products and pasta "Official Gazette of RS", no. 68/2016" and the Rulebook on the quality of grain, mill and bakery products, pasta and quick-frozen dough ("Official Gazette of FRY", No. 52/95 and "Official Gazette of SCG", No.

56/2003 - Ph.D. Rulebook and 4/2004 - dr. rulebook). The belonging of these products to the group of special breads requires the application of a special technological procedure that differs from the technology of basic types of bread and pastries.

Millet wholemeal bread and sorghum wholemeal bread belong to the group of gluten-free products, i.e. to the group of dietary foods, the quality of which is regulated by the Rulebook on conditions regarding the healthiness of dietetic foods that can be placed on the market ("Official Gazette of the SFRY", no. 4/85, 70/86 and 69/91, "Official Gazette of SCG", no. 56/2003 - other regulations and "Official Gazette of the RS", no. 35/2008).

Given that the products bear nutritional statements, their quality is also regulated by the Rulebook on declaration and labeling of packaged foods ("Official Gazette of SCG", no. 4/2004, 12/2004 and 48/2004 and "Official Gazette of RS", no. 85/2013 - other rulebook).

Technical problem

The growing demand for nutritionally enriched products, along with the appearance of an increasing number of people intolerant to gluten, conditions the emergence of a new market for bakery products based on the so-called. alternative grains, among which millet, sorghum, rye and oats have gained a special position. The creation of special types of bread usually involves the substitution of a certain or the entire share of wheat flour with flours originating from other grains. As a quick response to consumer demands, the use of a combination of several types of additives is resorted to, such as starches of different origins and hydrocolloids of natural and

of synthetic origin, which achieves the rheological properties of the dough and the texture similar to wheat bread of standard quality. In order to avoid the use of additives, based on the data on the chemical composition of the flour and the rheological properties of the dough, it is necessary to modify the conventional technological procedures of flour processing. By looking at the latest literature data, it can be concluded that very little research is focused on improving the workability of the dough (to overcome the lack of gluten) and the sensorial quality of bread (bitter taste, poor texture, crumbliness) whose raw materials include millet, sorghum, rye and oats. In sporadic cases, heat treatment of some of these flours was applied, but there is no data on bread produced on the basis of 100% millet flour, 100% sorghum flour, 100% rye flour and 100% oat flour. It is necessary to include various thermal, hydrothermal treatments and/or their combination in the modifications of the conventional bread production process. The result of such a modification should be the strengthening of the starch-protein structure which, despite the absence of gluten proteins, would ensure the production of bread that has an excellent texture 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 total fibers compared to conventionally produced wheat bread consumed by the majority of the population.

The next step is the optimization of other aspects of the sensory properties of bread made from 100% millet flour, and especially from 100% sorghum and 100% oats - first of all, removing the characteristic bitter taste of raw materials and translating it into a pleasant taste of bread, which, in addition to the volume of the bread, is a crucial feature for consumer acceptance.

The goal of the invention is to define the priority of the raw material and process, and then the consumption and nutritional aspects of bread production from 100% millet, 100% sorghum, 100% rye and 100% oats, which would result in the expansion of the circle of both average consumers from the relatively healthy part of the population, as well as consumers who are gluten intolerant and suffer from celiac disease.

State of the art

The range of bakery products present on the market indicates the absence of products based only on millet, sorghum, rye and oat flour. This fact has no justification from the nutritional aspect, but is a consequence of the technological properties of these grains, which are not adequate for processing with standard technological procedures. Therefore, it is imperative to find alternative methods of processing millet, sorghum, rye and oats in the process of creating nutritionally valuable products. sensorially optimal bakery products.

Presentation of the essence of the invention

Detailed description of the invention

The applied new technological procedure is not only the product of routine tests and verification of hypotheses based on the study of literature, but also the application of modern rheological tests using the Mixolab apparatus. Based on the greatest possible similarity with the parameters and appearance of the Mixolaba curve of thermally treated millet flour with the parameters and appearance of the Mixolaba curve of wheat flour, it was concluded that there was a change in the protein complex that does not contain gluten proteins, as well as a change in the starch component of millet flour in the direction of strengthening their common complex in the dough, and acquiring test properties similar to the properties of wheat flour dough under the same test conditions. Thermal treatment of millet flour also led to the disappearance of the bitter taste of the original untreated flour. Due to the empirically and theoretically known fact that extruded flour or flakes from extruded cereal grains improve the quality and sensory properties of various types of bread, milled extruded millet flour is included in the formulation with thermally treated millet flour in the production of bread without the addition of additives with increased fiber content. The best results were given by the ratio in the mixture of thermally treated millet flour: hydrothermally treated (extruded) millet flour 70:30. Considering the similarity of the protein properties of millet, sorghum, oat and rye that they cannot form a solid network in dough and bread when these flours are used independently in the formulation for bread using the conventional production process, as well as the similarity in terms of the bitter taste of millet, sorghum and oat flour, the same technological process was applied in the production of bread from 100% sorghum, 100% rye and 100% oats. All four breads were positively evaluated in

in terms of technological and senior quality. In addition to the successful application of the new technological procedure, the products also bear nutritional statements: millet bread and rye bread belong to the category of gluten-free products, all products have an increased content of dietary fiber - millet bread is a natural source of fiber, sorghum, rye and oat breads have a high fiber content, and in addition, millet bread and rye bread are also natural sources of protein - because at least 12% of the energy value of these foods is provided by protein.

Technological procedure of production

Raw material composition of the product

For production, the basic raw materials used are flour, yeast, vegetable fat, salt and sugar in the ratios shown in Table 1.

• Technological process for the production of bread based on 100% millet, sorghum, rye and oats, without the addition of additives and with an increased fiber content.

1. Thermal treatment of flour (flour temperature of 140<0>C, in a time of 15 minutes) 2. Extrusion of millet flour in a single-screw extruder at the values of process parameters: temperature (transport zone 50<0>C; kneading zone 120<0>C and high pressure zone 220<0>C) and flour moisture content (27%).

3. Grinding of the extrudate with the aim of obtaining a maximum of 50% of particles larger than 650 µm.

4. Dough preparation - combining all raw materials except yeast (shown in Table 1 in the columns) using a mixer into a grainy dough, mixing for 1 minute

5. Addition of yeast and continue mixing for 2 minutes

6. Pouring the dough into rectangular molds (dimensions: top circumference - 9.5 x 7.5 cm; bottom - 7.5 x 5.5 cm and height 5.5 cm),

7. Fermentation of the dough in the fermentation chamber at a temperature of 30<0>C for 12 minutes,

8. Baking the fermented dough in a tiered oven at a temperature of 160<0>C of the upper heater and 220<0>C of the lower heater for 65 minutes, and

9. Cooling of baked bread in working room conditions

Final product quality

All products are characterized by a regular shape, a relatively rough crust, light yellow to dark brown color of the crust and middle, depending on the type of grain. The middle is moist, delicate structure with developed pores ranging from small (sorghum) to large (millet). The products have a slightly salty to slightly sweet taste (rye), without bitterness and are characterized by quick dissolution in the mouth. The aroma of the product is slightly pronounced and is a consequence of the applied thermal and hydrothermal treatment.

Claims (3)

Patent application 1. Preparation of flour for the production of bread based on millet, sorghum, rye and oats, indicated by the fact that one part of the flour of each cereal is thermally treated at 140<0>C, for 15 minutes, while the other part of the flour is extruded (hydrothermally treated) at the values of process parameters: temperature (transport zone 50<0>C; kneading zone 120<0>C and high pressure zone 220<0>C) and moisture content of the flour (27%) and after cooling it is ground into flour containing max 50% of particles larger than 650 µm. 2. The raw composition of the mixture for making bread based on millet, sorghum, rye and oats, without the addition of additives and with increased fiber content, indicating that the bread is made from 100% millet, 100% sorghum, 100% rye and 100% oats, that the establishment and/or improvement of the bread structure is not achieved with additives (hydrocolloid gums) and that millet bread and sorghum bread belong to the gluten-free category products, all products have an increased dietary fiber content - millet bread is a natural source of fiber, sorghum, rye and oat breads have a high fiber content, and in addition, sorghum bread and rye bread are also natural sources of protein - because at least 12% of the energy value of these foods is provided by protein. 3. The production process of bread based on millet, sorghum, rye and oats, without the addition of additives and with an increased fiber content, characterized by a simple combination of raw materials in two steps (first step: thermally and hydrothermally treated flour in a ratio of 70:30, sugar, salt and water; second step: yeast) using a mixer into a dough of grainy consistency, which is poured into trays with rectangular molds, fermented in them in a fermentation chamber in for 12 minutes, bakes in a tiered oven at a temperature of 160<0>C upper and 220<0>C lower heater for 65 minutes, and finally cools the baked bread in the conditions of the working room, and that the products are characterized by a regular shape, a relatively rough crust, light yellow to dark brown color of the crust and middle, a moist middle of a delicate structure with developed pores ranging from small (sorghum) to large (millet), slightly salty to mild sweet taste (rye) without bitterness, quick dissolution in the mouth, slightly expressed aroma that is a consequence of applied thermal and hydrothermal treatment.