RS60331B1 - Gluten-free cookies based on millet - Google Patents

Description

Technical field to which the invention relates

The invention relates to the confectionery industry as a branch of the food industry, and according to the current regulations, gluten-free hard biscuit based on millet for feeding celiac patients belongs to the group of dietary foods, so its quality is regulated by the Rulebook on quality and other requirements for fine bakery products, breakfast cereals and snack products ("Official Gazette of SCG", No. 12/2005 and "Official Gazette of RS", No. 43/2013 - Dr. rulebook and 68/2016 - other rulebook) and the Rulebook on conditions regarding the healthiness of dietary foods that can be put on the market ("SI. list SFRY", no. 4/85, 70/86 and 69/91, "SI. list SCG", no. 56/2003 - other rulebook and "SI. glasnik RS", no. 35/2008).

Considering that the hard biscuit is the bearer of the nutritional statement, its 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

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 optimal millet-based hard biscuit formulations for celiac patients, which, despite the absence of gluten proteins and the absence of hydrocolloids in the formulation, would enable the industrial production of hard biscuits that have excellent texture and sensorial properties, while at the same time improving functional properties - a concrete increase in the content of natural fibers.

The goal of the invention is to define the raw material, process, consumption and nutritional aspects of the production of gluten-free hard biscuits that would have an increased fiber content originating from millet, an optimal sensory impression of the consumer during consumption, and which would result in an expansion of the circle of consumers from the primary target group - those suffering from celiac disease and gluten intolerant, to consumers from the relatively healthy part of the population.

State of the art

The range of gluten-free types of biscuits present on the market is primarily based on raw materials such as starches of different origins and hydrocolloids of natural origin such as xanthan and guar gum, which achieves similar dough rheological properties and textures to standard-quality tea-type biscuits made from wheat flour, while there are almost no gluten-free biscuits of a hard biscuit type exclusively based on flour from one type of grain and without the use of starches and hydrocolloids (gums) on the market. The manufactured hard biscuit based on millet has close sensorial properties and similar durability compared to the standard hard biscuit made from wheat flour.

Presentation of the essence of the invention

Detailed description of the invention

Biscuit is the most common food from the group of flour confectionery products in the diet of people with celiac disease, therefore its quality, both nutritionally and sensorially, is of great importance. The dough from which the gluten-free hard biscuit based on millet is produced meets the technological requirements in terms of workability, which is also a prerequisite for its industrial production.

The technological process is adapted exclusively to the recipes used for the production of hard biscuits from the specified mixture of millet flour and extruded millet flour in the ratio 50:50 and 70:30. The mentioned recipes, which include the use of mixtures of millet flour and extruded millet flour, as well as the applied new technological procedure for the preparation of raw materials - a part of millet flour with hydro-thermal treatment, were created based on the fact known from experience and literature that extruded flour or flakes from extruded cereal grains improve the quality and sensory properties of various types of flour products. 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 hard biscuits that have an excellent texture with the absence of starch and hydrocolloids in the raw material composition. Also, compared to conventionally produced hard biscuits, the product is characterized by a specific, extremely firm-hard texture with pronounced crunchiness.

In addition to the successful application of a new technological procedure for the preparation of raw materials and selected hard biscuit formulations, the products bear one health and one nutritional statement: the millet-based hard biscuit belongs to the category of gluten-free products and has an increased content of dietary fiber - it is a natural source of fiber.

Technological procedure of production

Raw material composition of the product

For the production of gluten-free hard biscuits, basic raw materials are used - millet and extruded millet flour, powdered sugar, vegetable fat, raising agents (ammonium-hydrogen-carbonate and sodium-hydrogen-carbonate), lecithin, table salt and tartaric acid in the ratios shown in Table 1.

• Technological process of production of gluten-free hard biscuit based on millet with increased fiber content

The technological procedure for the production of gluten-free hard biscuits based on millet flour with the addition of extruded millet flour includes:

Extrusion of millet flour in a single-screw extruder at the following process parameters: temperature (transport zone 50 °C; kneading zone 120 °C and high pressure zone 220 °C) and input flour moisture content (27%).

1. Conditioning of all raw materials, except vegetable fat, at 25 °C for 24 hours; 2. Preparation of 10% aqueous solution of tartaric acid and aqueous solution of growth agents and table salt

3. Preparation and homogenization of the dough in a mixer heated to 25 °C using a five-phase mixer

procedure:

• first stage - combining extruded millet flour and water and mixing them for 1 minute,

• the second stage - resting the mixture for 15 minutes, during which the mixture swells, • the third stage - adding the total amount of vegetable fat, lecithin and sugar and mixing for 5.5 minutes,

• fourth stage - addition of millet flour, aqueous solution of table salt, aqueous solution of growth agents, aqueous 10% solution of tartaric acid and mixing for 15 minutes,

• fifth stage - resting the dough removed from the kneader for 15 minutes; Processing the test on the laminator by passing the test strip in both directions between two rollers, the gap of which gradually decreases (14 mm, 10 mm, 6 mm, 5 mm) and the test strip resting for 30 s;

Shaping the dough by pressing molds that cut out the shape and poke holes (and separating the remains of the dough strip);

Baking the shaped dough - biscuits in a tiered oven at a temperature of 250 °C lower heater and 250 °C upper heater for 10 to 12 minutes, and

Cooling of baked gluten-free hard biscuits in the conditions of the working room for 1 hour.

Characterization of gluten-free hard biscuit based on millet with increased fiber content

Final product quality

The products are characterized by a regular geometric shape, with clearly expressed mold impressions on the surface. Compared to wheat flour-based hard biscuits, millet-based hard biscuits produced generally have a more intense, less uniform yellow color, greater graininess, slower dissolution and an identical degree of sweetness. The fracture structure is layered, with small, uniformly distributed cavities. When chewing, it is particularly crunchy and does not stick to the palate. It has a moderately sweet taste and a pleasant rounded aroma. A higher proportion of extruded millet flour in the formulation affects the lower roughness of the surface, higher hardness and lower brittleness of the biscuits, as well as a lower intensity of smell.

Claims (1)

Patent application 1. Process for the production of gluten-free hard biscuits based on millet flour with the addition of extruded millet flour in the ratio of 30% to 50%, with an increased fiber content indicated by homogenizing the extruded millet flour and 40% to 60% water calculated on the total amount of flour mixture for 1 minute, swelling the dough for 15 minutes, adding 20% vegetable fat, 0.5% lecithin, 30% powdered sugar and mix for 5.5 minutes, then add millet flour, 1.16% ammonium hydrogen carbonate, 0.76% sodium hydrogen carbonate, 0.5% table salt and 0.04% tartaric acid calculated on the total amount of flour mixture, continue mixing for 15 minutes, rest the dough for 15 minutes, then process it on a laminator by passing the dough strip in both directions between two rollers, the gap of which is gradually decreases with 14 mm by 5 mm, with an intermediate rest of the test strip lasting 30 s; shapes the dough by pressing molds that cut the shape and poke holes; shaped pieces of dough - biscuits are baked in a tiered oven at a temperature of 250 °C lower heater and 250 °C upper heater for 10 to 12 minutes, and the baked gluten-free hard biscuit is cooled in the conditions of the working room for 1 hour. Published and printed by: Institute for Intellectual Property, Belgrade, Kneginje Ljubice 5