WO2020043925A1 - Farine de riz modifiée par un traitement hydrothermique avec des micro-ondes, méthode d'obtention et utilisations de celle-ci - Google Patents

Farine de riz modifiée par un traitement hydrothermique avec des micro-ondes, méthode d'obtention et utilisations de celle-ci Download PDF

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Publication number
WO2020043925A1
WO2020043925A1 PCT/ES2019/070553 ES2019070553W WO2020043925A1 WO 2020043925 A1 WO2020043925 A1 WO 2020043925A1 ES 2019070553 W ES2019070553 W ES 2019070553W WO 2020043925 A1 WO2020043925 A1 WO 2020043925A1
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Prior art keywords
flour
gluten
dough
modified
microwave
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PCT/ES2019/070553
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English (en)
Spanish (es)
Inventor
Felicidad RONDA BALBÁS
Marina VILLANUEVA BARRERO
Joanna Harasym
José Mª MUÑOZ MUÑOZ
Pedro A. CABALLERO CALVO
Sandra PÉREZ QUIRCE
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Universidad de Valladolid
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Universidad de Valladolid
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Publication of WO2020043925A1 publication Critical patent/WO2020043925A1/fr
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating

Definitions

  • the present invention is encompassed within the agri-food sector and more specifically within the production of bakery, pastry and biscuit products.
  • Gluten is a set of proteins, contained in cereal flour, such as wheat, barley, rye, oats, or any of its varieties and hybrids, such as spelled, spelled, kamut and triticale). Gluten is the triggering factor for celiac disease and associated disorders.
  • Gluten is appreciated in the food industry for its unique viscoelastic qualities, which provide elasticity to the flour dough, which, together with fermentation, allows the bread to obtain volume and the elastic and spongy consistency of the breads and baked doughs.
  • gluten is responsible for the fermentation gases being retained inside the dough, causing it to rise, pushing it up.
  • gluten coagulation is responsible for the product not deflating once cooked.
  • the production of bakery, pastry and biscuit foods for celiac patients or those with gluten sensitivity is very complicated.
  • the SG bread doughs lack cohesion and elasticity, are handled with greater difficulty that wheat masses and also have little gas retention capacity.
  • the breads have low volume, brittle texture and faster hardening, in addition to presenting a pale, unattractive color, and an unpleasant taste.
  • the SG diet is often unbalanced and unhealthy, as it is characterized by excessive fat intake and reduced protein intake, complex carbohydrates and dietary fiber.
  • SG grain flours in baked goods are technologically very complicated due to the absence in these products of a structural protein network, which gluten provides in normal flours.
  • Wheat proteins when hydrated and subjected to mechanical work during kneading, are responsible for forming a viscoelastic network capable of keeping the rest of the flour constituents together. This network also retains the carbon dioxide that is produced during fermentation, giving the dough a texture and physical characteristics suitable for the manufacture of food such as bread, pastries and cookies.
  • gluten-free formulations have been developed that maintain the characteristic viscoelastic properties of wheat.
  • This allows the manufacture of technologically viable fermented bread products (they can be used in typical bakery equipment such as kneaders, grinders and furnaces of the bakery industry), sensory acceptable (in relation to the sensory impressions that occur during the intake of bakery products: slice / crumb hardness, rubberiness, chewiness and stickiness, external and internal appearance of the product, honeycomb quality, hole distribution, uniformity of the size, smell and taste of the product and the aftertaste or taste that appears in the mouth after eating the product) and of a structure similar to that of gluten products.
  • formulations include the use of additives, such as hydrocolloids or gums, which maintain the structure and properties of the dough, but, although they favor its handling, retain moisture and improve its appearance, significantly increase the product and, very often, generate honeycomb problems (large irregularity of distribution and size of the crumb alveoli and the presence of defects in the crumb, as it is called the existence of "holes" or large alveoli).
  • additives such as hydrocolloids or gums
  • hydrothermal treatments An economical and clean alternative to food additives are hydrothermal treatments. These procedures are based on the application of heat to previously moistened raw materials (15-30% humidity). Heat transfer in hydrothermal treatments can be done by three mechanisms: radiation, conduction and convection. Radiation consists of heat transfer by electromagnetic waves. Conduction is a type of heat transport that takes place in solids and is produced by direct transmission of molecular energy. Convection consists of heat transfer by groups of molecules that move by density difference or by agitation. The most common mechanisms in feeding are conduction and convection.
  • microwaves a non-ionizing electromagnetic radiation with wavelengths ranging between one meter and one millimeter and frequencies between 300 MHz and 30 GHz.
  • Microwave radiation releases energy that is absorbed or reflected as a function of the dielectric properties of the irradiated material.
  • Most microwave applications are related to the heating caused by this radiation when it interacts with polar molecules or ions charged with a material.
  • Polar molecules primarily those of water, absorb microwave energy and are oriented with respect to the electric field. The rapid change in its orientation generates heat by molecular friction (Sumnu, 2001).
  • microwaves are interesting because it has the character of selective heating. Unlike the other systems, its heating depends on the irradiated material, it is that is, the heating depends on the dielectric constant and the frequency of relaxation of the material used.
  • Microwaves have been used in the food industry with great efficiency in baking, cooking, defrosting, heating, drying, pasteurization, sterilization and enzymatic inactivation operations.
  • microwaves there is little information on the applications of microwaves in relation to the treatment of flours.
  • Perez-Quirce et al., 2016 and Pérez-Quirce et al., 2017 describe rice flour treated with microwaves, to decrease the endogenous beta-glucanase activity of the flour.
  • This enzymatic activity present in native rice flour, causes the hydrolysis of beta-glucans, beneficial for health because it is a soluble fiber.
  • the present invention relates to modified flour for the preparation of gluten-free bakery, pastry and biscuit dough and foods that comprise it.
  • modified flour is defined as the fine powder obtained from the ground, humidified and microwave treated cereal.
  • the term “dough” refers to the mixture of flour with water and yeast.
  • a "gluten-free dough” is the mixture of flour with water and yeast in which the flour lacks gluten (gluten-free cereal flour).
  • the doughs used in the invention comprise rice flour as gluten-free cereal.
  • the gluten-free dough or dough is used in the manufacture of bakery, biscuit and pastry products.
  • baking products refers to any food consisting of a dough comprising flour, yeast and water, cooked in an oven.
  • baking products or “bun” refers to any food, normally sweet that, in addition to comprising flour, yeast and water, includes other ingredients that make the food spongy, such as milk, butter or eggs.
  • the buns can be of different types depending on the dough used (puff pastry, sponge cake dough, brioche dough, choux dough dough, scone dough, or donut dough, for example).
  • circuit products refers to any sweet or savory pasta made with a dough of flour, eggs, sugar, oils or butter and other ingredients, which is baked in the oven until it is crispy.
  • the cookie dough may or may not have yeast.
  • the modified flour is obtained from flour selected from the group comprising rice, buckwheat or buckwheat, teff, amaranth, quinoa, corn, sorghum or millet. In an even more preferred embodiment, the modified flour is obtained from rice flour.
  • Rice flour is the result of grinding the healthy and clean cereal grain. Flour results in a change in the physical properties of rice grain, but maintains the same nutritional characteristics. Celiac or gluten-sensitive people find a food alternative in rice flour, since it does not produce the adverse effects caused by flours obtained from other cereals, such as wheat.
  • additive or “food additive” is defined as any substance that, without itself having nutritional value, is intentionally added to food or beverages during its manufacturing or preparation process to change, intensify or maintain its color, texture, flavor, shelf life or any other property.
  • the invention relates to a method of obtaining modified flour for the preparation of gluten-free doughs that comprises applying a hydrothermal treatment to the flour.
  • hydrothermal treatment is defined as a treatment comprising the steps of:
  • the method of obtaining the modified flour for the preparation of gluten-free dough includes:
  • step c) treatment of the moistened flour from step b) with microwave.
  • gluten-free cereal flour in step a) comes after grinding the healthy and clean grain of a gluten-free cereal.
  • Gluten-free flour is obtained from gluten-free raw materials naturally, such as rice, buckwheat or buckwheat, teff, amaranth, quinoa, corn, sorghum or millet.
  • the humidification of the flour in step b) comprises, firstly, measuring the native humidity of the flour to be treated and then adding water to obtain a final moisture of the product between 15 and 35% by weight by volume (p / v). In a preferred embodiment the humidity is between 20 and 30% w / v.
  • the moistened flour is packaged in an airtight container and allowed to stand so that moisture is balanced throughout the product.
  • the microwave heat treatment in step c) is performed by applying microwaves to the humidified flour obtained in step b) in a microwave chamber.
  • Microwaves are electromagnetic waves; generally between 300 MHz and 30 GHz, with an oscillation period of 3 ns (3 c 10 9 s) at 33 ps (33 c 10 12 s) and a wavelength in the range of 1 m to 10 mm.
  • the frequency of the waves in the treatment of the invention is 0.50 to 30 GHz. In a more preferred embodiment, the frequency of the waves is 0.913 to 3 GHz. In an even more preferred embodiment, the frequency of the waves is 2.45 GHz.
  • Microwave treatment, at any of the above frequencies takes place over a period between 10 seconds and 60 minutes. In a more preferred embodiment, the treatment takes place over a period between 2 and 16 min.
  • Microwave treatment is faster than conventional heating with other hydrothermal treatments known in the sector, such as treatments for convection or conduction
  • Microwave energy absorption takes place at the molecular level, which allows a rapid increase in the temperature of the entire sample volume in a homogeneous manner.
  • microwave heating uses the dielectric properties of water contained in the moistened flour, and generates heat directly and quickly throughout the volume of the sample. The difference in heating time between microwave treatment and conventional treatment is very important, since it also saves time in the transfer of heat to the material.
  • the hydrothermal treatment of the flour by microwave changes the physicochemical properties of the starch present in the cereal, without destroying its granular structure.
  • the degree of modification depends on the composition of the starch itself, its origin and the amylose / amylopectin ratio, as well as the arrangement of the starch chains within the amorphous and crystalline regions of the native granules.
  • the modified flours obtained by other hydrothermal processes have destroyed the granular structure of the starch which gives them greater solubility, greater Enzymatic hydrolysis rate and superior digestibility. You cannot obtain bakery products from these pregelatinized flours, since they do not maintain the typical textural properties of bread.
  • the conservation of the granular structure of the flour starch is observed in the values of the filling curve obtained when analyzed.
  • the modified flour of the invention has changes in the thickening, emulsifying and stabilizing capacity in the dough that comprises it, with respect to the same unmodified flour. This has been proven by measuring their filling characteristics such as peak viscosity values, viscosity drop and final viscosity, as well as the shape of the filling curves. It has been proven that the doughs that comprise the modified flour and the products prepared from said dough, improve the appearance, consistency, texture and behavior to the changes of temperature with respect to the products and doughs that comprise the same unmodified flour.
  • the induced changes in the modified flour alter the properties of the gels, which causes rheological and textural changes in the doughs and milkshakes obtained from them. As a consequence, these alterations improve the baking process.
  • flour and water mixtures are known as gels.
  • the modified flour gives rise to bakery, pastry and biscuit doughs with a consistency greater than doughs with unmodified rice flour.
  • the modified flour also allows a good development of the dough in fermentative processes, giving rise to fermented products with good external appearance, volume and better texture values (hardness, elasticity, cohesivity, rubberiness and hardness after 7 days) than the elaborated product from untreated flour.
  • the modified flour also facilitates the processing of the dough in the automated processes of the industry for the production of bakery, pastry and biscuit products.
  • Modified flour has greater water absorption than unmodified flour, which results in final products that maintain their freshness and organoleptic characteristics for a longer time than products that comprise unmodified flour.
  • the final products maintain their freshness and organoleptic characteristics for at least 7 days.
  • the modified flour also increases the consistency of the dough and reinforces its structure, decreasing and even avoiding the use of structuring agents such as hydrocolloids and gums.
  • modified flour has no alveolate problems and gives rise to more consistent doughs.
  • Another embodiment of the invention relates to a dough comprising the modified flour obtained by the method described above.
  • the dough comprising the modified flour is characterized by having a peak viscosity between 0.5 and 2.5 Pascals (Pa).
  • Peak viscosity in a freeze-dried flour or dough is defined in the international standards of the American Association of Cereal Chemists (AACC) Method 76-21.01.
  • This mass is also characterized by having a filling temperature between 60 ° C and 95 ° C.
  • the concept of "filling temperature" in a freeze-dried flour or dough is defined in the international standards of the American Association of Cereal Chemists (AACC) Method 76-21.01.
  • the mass is also characterized by having an elastic modulus (G ') between 1400 and 8000 Pa.
  • elastic modulus (G') in a mass refers to the quotient between the oscillatory shear stress applied to the mass in a geometry typical of a rheometer and the angular deformation caused therein, multiplied by the cosine of the offset angle between the oscillatory stress applied and the angular oscillatory deformation caused (Steffe, JF, 1992).
  • the gluten-free dough is also characterized by having a viscous modulus (G ”) between 850 and 5000 Pa.
  • the concept“ viscous modulus (G ”)” in a mass refers to the ratio between the oscillatory shear stress applied to the dough in a geometry of a rheometer and the angular deformation caused therein, multiplied by the sine of the offset angle between the oscillatory stress applied and the angular oscillatory deformation caused (Steffe, JF, 1992).
  • the dough comprising the modified flour obtained by the method described in the previous embodiments is characterized by having:
  • a viscous module (G ”) between 850 Pa and 5000 Pa.
  • the dough comprising the modified flour can food additives.
  • the amount of additive is between 0.001 and 2% w / w.
  • the dough lacks hydrocolloids.
  • the invention also relates to a bakery, pastry or biscuit product characterized by having been made from a dough comprising the modified flour as described above.
  • the bakery product has a hardness between 0.05 and 2.5 Newtons (N), more preferably between 0.2 and 1 N.
  • N 0.05 and 2.5 Newtons
  • the concept of "hardness" in bread refers to the resistance it offers a slice of bread to the application of a controlled deformation, according to the American Association of Cereal Chemists (AACC) (2000) Method 74-09.
  • the bakery product is also characterized by having an elasticity between 0.1 and 1.0 (absolute value), more preferably between 0.5 and 0.9.
  • the concept "elasticity" in bread refers to the ability to recover the initial height of a slice after it has been compressed to deform it to a certain extent and after leaving a specified waiting time for such recovery to take place.
  • the bakery product made with the dough comprising the modified flour has a hardness between 0.05 and 2.5 N and an elasticity between 0.1 and 1 (absolute value).
  • Another embodiment refers to the use of modified flour obtained by the method according to any of the above embodiments, in the manufacture of a gluten-free dough.
  • the modified flour is used as an ingredient in the manufacture of doughs with a weakened internal structure.
  • Masses with a weakened internal structure refers to beaten doughs, such as doughs obtained from gluten-free raw materials. These doughs require additives to maintain their structure, such as hydrocolloids, to reinforce the internal structure of the dough and that it can be worked to give rise to attractive-looking products suitable for consumption.
  • the modified flour can be used as an ingredient in the manufacture of bakery, pastry and biscuit products.
  • the use of the modified flour of the invention does not require the modification of the process scheme, machinery or sequence of steps involved in the manufacture of said products.
  • the modified flour can be added directly during the preparation of the dough of bakery, pastry or biscuit products, or it can be added to marketable preparations for manufacturing such products.
  • gluten-sensitive people are people who have been diagnosed with celiac disease or any of its associated diseases, such as sensitivity / intolerance to non-celiac gluten (SGNC), wheat allergy, irritable bowel syndrome or functional dyspepsia among others.
  • SGNC non-celiac gluten
  • the modified flour obtained from the method of the present invention, successfully overcomes the problems detected in the state of the art, since it allows the manufacture of dough and bakery products, of gluten-free pastries and biscuits with a low cost, with adequate physical characteristics (consistency, texture, easy industrial processing, maintenance of freshness and organoleptic characteristics for at least 7 days), decreasing and even avoiding the use of structuring agents such as hydrocolloids and gums. DESCRIPTION OF THE FIGURES
  • Figure 1 Volume of gluten-free breads made with modified and unmodified rice flour (control) at different concentrations and initial humidity conditions.
  • FIG. 1 Rheological characteristics of doughs made with modified rice flour. Viscosity profile of the treated doughs with 20% humidity (A) and 30% humidity (B).
  • the solid lines (-) correspond to the untreated native flour (control).
  • the dashed lines ( ⁇ ) correspond to masses with 30% modified rice flour (p / p), the dashed lines (- -) correspond to 50% modified rice flour (p / p) .
  • the gray continuous line (- -) corresponds to the temperature profile.
  • microwave radiation was applied at a frequency of 2.45 MHz and 14.3 W / g of dry flour power for 8 minutes. Once treated flour was removed from the microwave chamber and sieved through a 0.500 mm sieve.
  • the rice flour of the composition can be standard, unmodified (control) or modified by the treatment of Example 1.
  • the characterization of the breads obtained was done by measuring the volume of each bread with a Volscan laser meter. Additionally, it determined:
  • control sample corresponds to bread made with the same recipe as indicated in Table 1, but with untreated flour.
  • the bread quality was measured based on the following parameters: hardness (1), elasticity (2), cohesiveness (3), rubberiness (4) and hardness at 7 days (5). Parameters 1, 4 and 5 are measured in Newtons, while cohesiveness (2) and rubberiness (3) have no units.
  • TPA Textture Profile Analysis
  • the texture profile analysis of the bread was carried out with a TA-XT2 texturometer (Stable Microsystem, UK) with a standard method (AACC International Method 74-09, 2000).
  • Table 3 shows the textural parameters of the breadcrumbs that were obtained with the addition of different doses of rice flour with different initial moisture contents.
  • the study of the rheological behavior of food is important in controlling its quality.
  • the measurements of the rheological characteristics of the flour used is of the utmost importance, since they determine the textural characteristics of the final product, which must be suitable for consumption.
  • the peak viscosity (1), the drop viscosity (2), the final viscosity (3), the start-up filling temperature (4) were measured and retrogradation (5) at different moisture concentrations, and compared with the dough prepared with unmodified rice flour (Control).
  • the test was performed with a rheometer (Rheo Pro +, Kinexus, Malvern UK) equipped with an accessory for measuring starch (Starch cell), using standard method 2 (AACC International Method 76-21.01 Standard 2, 2000). The result is shown in Table 4:
  • the viscosity profiles of the dough prepared with treated flours are shown in Figure 2.
  • the profiles were obtained by mixing 3.5 g of flour (corrected at 14% humidity) and 25 g of water. The dispersed mixture was heated for 1 min at 50 ° C, 7 min 30 seconds from 50 to 95 ° C, maintained at 95 ° C for 5 min and cooled from 95 to 50 ° C in 7 min 30 seconds and maintained at 50 ° C for 2 min.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une farine sans gluten modifiée par un traitement hydrothermique avec des micro-ondes. L'invention concerne également la méthode d'obtention de la farine modifiée et son utilisation dans la préparation de pâtes et de produits de boulangerie, de viennoiserie et de biscuiterie sans gluten, destinés à être mangés par des personnes qui sont atteints de la maladie coeliaque ou de maladies associées à cette dernière. La méthode d'obtention selon l'invention comporte comme étapes principales l'humidification de la farine jusqu'à 15-35% p/v d'eau et le traitement de la farine humidifée avec des micro-ondes.
PCT/ES2019/070553 2018-08-29 2019-08-02 Farine de riz modifiée par un traitement hydrothermique avec des micro-ondes, méthode d'obtention et utilisations de celle-ci Ceased WO2020043925A1 (fr)

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ES201830851A ES2745456B2 (es) 2018-08-29 2018-08-29 Harina de arroz modificada mediante tratamiento hidrotermico con microondas, metodo de obtencion y usos de la misma
ESP201830851 2018-08-29

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114916638A (zh) * 2022-05-31 2022-08-19 郑州久依粮食工程有限公司 面粉热处理工艺及面粉加工工艺
CN116998657A (zh) * 2023-07-27 2023-11-07 江苏科技大学 一种通心米粉及其制备工艺

Citations (1)

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Publication number Priority date Publication date Assignee Title
US20050037122A1 (en) * 2002-07-03 2005-02-17 Shitogi Japan Co Ltd Rice flour cakes and process for producing the same

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
US20050037122A1 (en) * 2002-07-03 2005-02-17 Shitogi Japan Co Ltd Rice flour cakes and process for producing the same

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PEREZ-QUIRCE, S. ET AL.: "Effect of microwave radiation pre-treatment of rice flour on gluten-free breadmaking and molecular size of beta- glucans in the fortified breads.", FOOD BIOPROCESS TECHNOLOGY, vol. 10, no. 8, 2017, pages 1412 - 1421, XP036269028 *
PEREZ-QUIRCE, S. ET AL.: "Inactivation of EndogenousRice Flour ?- Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour.", FOOD AND BIOPROCESS TECHNOLOGY, vol. 9, no. 9, 2016, pages 1562 - 1573, XP036023094, DOI: 10.1007/s11947-016-1741-y *
VILLANUEVA, M. ET AL.: "Microwave absorption capacity of rice flour Impact of the radiation on rice flour microstructure, thermal and viscometric properties.", JOURNAL OF FOOD ENGINEERING, vol. 224, 2018, pages 156 - 164, XP055695515 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114916638A (zh) * 2022-05-31 2022-08-19 郑州久依粮食工程有限公司 面粉热处理工艺及面粉加工工艺
CN116998657A (zh) * 2023-07-27 2023-11-07 江苏科技大学 一种通心米粉及其制备工艺

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