BISCUIT CONTAINING MOIST HEAT-TREATED MILLET FLOUR AND ITS PRODUCTION METHOD

Abstract

This invention relates to a biscuit production method that improves the nutritional value, dough rheology, and baking quality of the product by using moist heat-treated millet flour in biscuit formulations. Within the scope of this invention, millet flour is structurally modified through controlled moistening, heat treatment, and drying stages; as a result of this process, the water-holding capacity, gelatinization behavior, and functional properties of the flour are significantly improved. Adding modified millet flour in specific proportions to the biscuit formulation results in significant improvements in technological properties such as brittleness and spreadability, as well as color, texture, and nutritional value.

Description

BISCUIT AND PRODUCTION CONTAINING MOIST HEAT-TREATED MILLET FLOUR. METHOD Technical Area The invention involves subjecting millet flour to a controlled moist heat treatment (Heat- Modified millet flour obtained by subjecting wheat to Moisture Treatment (HMT) The invention relates to its use in biscuit formulations together with millet flour. Specifically, millet flour. biscuits are produced by improving the starch granule structure and functional properties of the flour. Improving quality parameters such as spreadability, brittleness, texture, and volume. It offers a method that provides this. State of the Art Bakery products are the most widely consumed grain-based food product worldwide. It is one of the product groups. The physicochemical properties of the flours used in these products affect the final product. It directly affects texture, crispness, spreadability, volume, moisture content, and shelf life. Therefore, in recent years, efforts have been made to improve the functional properties of flours. intensively focused on physical, chemical and enzymatic modification methods. Work is underway. These methods include moist heat treatment (HMT); chemical without the use of any additives, by controlling only the moisture and temperature, the properties of flour and starch can be altered. HMT stands out as an environmentally friendly method that transforms low humidity. under these conditions (10–30%), at a temperature above the gelatinization temperature (84–140 °C) for a specific period of time. Structural and functional changes in starch granules by application (15 minutes–16 hours) This process results in complete gelatinization of the starch granules. Molecular rearrangement occurs before this process happens; amylose-amylopectin Interactions increase, solubility and swelling power decrease, gelatinization temperature and thermal Stability increases. In addition, the retrograde amylose formed at the end of the process is Type 3 resistant starch. It has this structure. Thanks to these properties, HMT-treated starches and flours are used in biscuits, in pasta, bread, breakfast cereals, frozen food and canned food formulations It is considered a functional additive. In the literature, studies have shown that HMT application to cereals such as wheat, rice, corn, and soybeans... In the studies, the viscosity, water-holding capacity, and thermal stability of the obtained flours were examined. 2 Improvements in their properties have been observed. Additionally, HMT-treated rice or soybeans... In biscuit and cookie production where these flours are used, there is an improvement in product texture and An increase in resistant starch levels has been reported. However, studies on millet flour are quite limited. Millet (Panicum miliaceum) belongs to the grass family (Poaceae), and its seeds are similar to wheat. Millet is an annual or perennial plant that can be used as a food source. Millet is high in dietary fiber. Despite its mineral and antioxidant content, it is a gluten-free biscuit. Technological problems arise in their formulations. Millet flour has a gluten-free structure. This reduces dough stability in biscuit production, especially during kneading and shaping. This negatively affects the processability in the stages and causes tearing and deformation on the production line. This leads to loss. Millet-based doughs spread uncontrollably during cooking. This makes it difficult to maintain the targeted biscuit sizes, and also the product The texture of the biscuit is mostly elastic or extremely hard, resulting in a crispy-fragile structure. It is unable to provide its characteristic properties. Low thermal stability results in structural problems under heat. This leads to spoilage and volume loss; the amount of resistant starch in raw millet flour Low levels also prevent the full nutritional benefits from being realized. All For these reasons, when millet flour is used directly in biscuit formulations, the product inconsistencies in quality, difficulties in process control, and inefficiencies in industrial production. This creates. Therefore, processing millet flour through physical modification has both nutritional benefits. It is seen as a potential method of improvement from a technological point of view. However In the literature, there are discussions about the use of moist, heat-treated millet flour in biscuit production. No information relating to any study or application has been found. For example Aronia berry xylitol millet flour biscuits with number TR2023 / 006225 and TR2023 / 005361 Patent applications for lamas lemon-flavored xylitol-containing millet flour biscuits include millet flour. No moist heat treatment has been applied. In conclusion, due to the negative aspects described above and the current solutions being the subject of discussion... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. Purpose of the Invention The invention was created by drawing inspiration from existing situations and overcoming the aforementioned drawbacks. It aims to solve the problem. 3 The purpose of this invention is to allow its use in biscuit production due to its gluten-free structure. various aspects such as dough stability, spread control, texture formation, and baking performance Millet flour, which presents technological challenges, requires heat-moisture treatment. by applying HMT) to improve its functional and technological features and thus functionally enhanced biscuit formulation and production method It is the development of. The invention describes the modification of millet flour at a specific moisture level through controlled heat treatment; then this functionally enhanced millet flour is mixed with wheat flour in specific proportions. by mixing it into the biscuit dough and thus improving dough rheology, with improved cooking behavior, increased brittleness and thermal stability. The aim is to produce biscuits that exhibit high nutritional quality. In this respect, the invention could lead to a wider use of millet flour in industrial biscuit production. making it possible, enhancing its technological performance and contributing to the development of functional foods. It offers a new process and product formulation that provides... In its most basic form, the invention, in order to fulfill the purposes described above, is wheat flour, These biscuits contain fat and sweeteners; they also contain moist, heat-treated millet flour. The composition of the invention is: 50-60% wheat flour by weight, 10-15% moist heat treatment. Processed millet flour may contain 10-30% fat and 5-20% sweetener. The components of the invention include: liquid sweetener; milk powder, baking powder, salt emulsifier, It may contain at least one component selected from among the aromas. The components of the invention are; 1% by weight. Liquid sweetener; 1-5% milk powder, 0.5-3% baking powder, 0.1-1.5% salt, maximum 0.5% The emulsifier may contain at least one ingredient selected from a maximum of 0.1% flavor. The preferred composition of the invention is: 51.44% wheat flour, 12.86% moist thermal oil. Processed millet flour, 17.36% fat, 10.87% sweetener, 4.37% liquid sweetener; 1.48% milk powder, 0.96% baking powder, 0.45% salt, 0.19% emulsifier, 0.02% flavor It includes. The invention includes the following oils: shortening, butter, margarine, and vegetable oil. It may include at least one of the following in the structures of the invention; the aforementioned sweetener Powder It may contain at least one of the following: granulated sugar, brown sugar, or stevia. The invention In their composition; the aforementioned liquid sweeteners are invert sugar syrup, glucose syrup, and honey. 4 It may include at least one of the following: The invention's constructs are moist heat-treated corn. It may contain at least one of the following: flour, rice flour, or sorghum flour. To fulfill the purposes described above, the invention refers to the moist heat treatment. This is the production method for biscuits containing processed millet flour, and involves the following steps: It includes: (i) Moistening and letting the millet flour sit, (ii) Applying heat treatment to moistened millet flour, (iii) Drying of heat-treated millet flour, (iv) Grinding and sifting of dried millet flour, (v) Mixing the biscuit raw materials, rolling out the biscuit dough shaping the biscuits, (vi) Baking the biscuits. The invention's structures are: (i) achieving a moisture content of 20–30% in the processing step This involves mixing it homogeneously with water and letting it sit for 8–16 hours. The structures of the invention are; (ii) a process step at a temperature between 90–110 ºC for 30 minutes This involves subjecting the material to controlled heat treatment for a period of 2 hours. The structures of the invention are: (iii) The process step involves drying at 50–65 ºC for 12–24 hours. The structures of the invention are; (iv) involves grinding to a particle size of 300–500 µm in the processing step. The invention their structures; (iv) biscuit baking temperature in the process step is in the range of 180–200 ºC, The cooking time is approximately 5-10 minutes. The structural and characteristic features and all the advantages of the invention are described in detail below. This will make it clearer, and therefore the evaluation will also be more detailed. This should be done taking the explanation into consideration. Detailed Description of the Invention This detailed explanation describes the biscuit production method and preferred ingredients that are the subject of the invention. Their structures are explained solely to facilitate a better understanding of the subject. The invention describes the modification of millet flour at a specific moisture level through controlled heat treatment; then this functionally enhanced millet flour is mixed with wheat flour in specific proportions. by mixing it into the biscuit dough and thus improving dough rheology, with improved cooking behavior, increased brittleness and thermal stability. It is related to the production of biscuits that exhibit high nutritional quality. The moist heat treatment applied to millet flour alters the molecular structure of starch granules. by regulating its water retention capacity, gelatinization behavior and thermal stability This increases the yield, thus ensuring a more stable and workable dough. HMT-treated millet flour helps control spreading during cooking, thus improving the product's quality. It helps maintain their dimensions and amylose-amylopectin interactions. Thanks to its strengthening, it forms a crispy-fragile biscuit texture. Heat treatment. As a result, the increased gelatinization temperature improves the structural strength in the oven, and It ensures a homogeneous product output in the production line. In addition, the HMT process provides retrograde amylose. by promoting its formation, it increases the amount of Type 3 resistant starch, thus making the biscuit more durable. Its nutritional value is improved. Thanks to this method, millet flour is used in biscuit production both... It is becoming a more functional component, both technologically and nutritionally. Table 1. Biscuit recipe related to the invention. Raw Material Preferred by Weight The amount obtained is available. (%) amount (%) Wheat flour 51.44 50-60 Moist heat-treated millet flour 12.86 10-15 Fat (Shortening) 17.36 10-30 Sweetener (Powdered sugar) 10.87 5-20 Liquid sweetener (Invert sugar 4.37 1-10 syrup) Milk powder 1.48 1-5 Leavening agent (Sodium bicarbonate) 0.96 0.5-3 Salt 0.45 0.1-1.5 Emulsifier (Lecithin) 0.19 0-0.5 Aroma (Vanillin) 0.02 0-0.1 6 Raw millet flour is mixed homogeneously with water until it reaches a moisture content of 20–30%. It should be mixed and left to stand for 8–16 hours. During this process, all of the flour must be absorbed. Care should be taken to ensure that the particles are evenly moistened. Then, the moistened millet... The flour is subjected to controlled heat treatment at a temperature between 90–110 ºC for a period of 30 minutes to 2 hours. It must be subjected to heat treatment. It is important not to exceed the temperature and time values ​​during heat treatment; Otherwise, undesirable gelatinization or disintegration will occur in the starch granules. It can arrive. After the process is complete, the flour is dried at 50–65 ºC for 12–24 hours to reach the target. It should be reduced to a moisture level of 6% and then ground to a particle size of 300–500 µm. It must be made ready for use. The biscuit dough is mixed in an industrial mixer. The preparation time can be between 4-6 minutes. The dough should be rolled out to a thickness of 4-6 mm. Adjustable. Biscuit diameter can be between 50-60 mm. Biscuit baking temperature 180– The temperature should be around 200ºC, and the cooking time should be 5–10 minutes. Moist, heat-treated millet flour undergoes a rearrangement in its starch structure. It improves water retention capacity, gelatinization behavior, and thermal stability; This strengthens the dough's stability, thus improving the biscuit shaping and baking stages. This modified flour provides control over targeted properties in biscuits, such as crispness and crunchiness. By supporting textural properties while increasing resistant starch formation, it improves the nutritional value of the product. It increases its value. The wheat flour used in the formulation forms the basic structure of the dough. By providing the gluten network that forms it, it provides elasticity, shape integrity and volume during baking. Shortening provides a noticeable increase in volume. Shortening gives the biscuit a melt-in-your-mouth crispness while reducing the volume of the dough. It increases plasticity and surface gloss; powdered sugar has a smooth, homogeneous crystalline structure. It creates a dough-like texture and contributes to the development of flavor and color. Invert sugar retains moisture. It increases its capacity and prevents crystallization, thus extending shelf life and offering balanced sweetness. Milk powder enhances nutritional value through its protein and lactose content, while also reducing the Maillard reaction. By supporting it, it enhances the golden color and aromatic profile of the biscuit. Sodium bicarbonate, By releasing carbon dioxide during baking, it causes the dough to rise and become slightly porous. It helps to create a structure; salt, when used in low amounts, regulates the taste balance. It strengthens the protein structure and contributes to dough stability. In the preferred examples of the invention, millet flour is placed inside a polyethylene bag, and the flour is... Pure water was added to achieve a moisture content of 25%. After the bag was sealed... To ensure the water is evenly distributed throughout the flour, stir occasionally and let it sit overnight (approximately). It was left to stand for 12–16 hours. After the moistening stage was complete, the flour was transferred to a glass jar. 35 was transferred and the jar was sealed airtight. The prepared flour sample is 100 7 The samples were subjected to moist heat treatment in an oven at °C for 1 hour. The samples were analyzed after heat treatment. It was cooled to room temperature, then dried overnight at 60°C. The dried product was ground again, passed through a 500 µm sieve, and thus subjected to moist heat treatment. Heat-treated millet flour was obtained. The resulting moist heat-treated millet flour. For use in biscuit formulation, wheat flour is mixed with wheat flour in a 1:4 ratio by weight. The components are mixed. All components given in Table 1 are mixed in an industrial mixer for 5 minutes. The dough was mixed until a homogeneous consistency was achieved. The prepared dough was rolled out to a thickness of 5.0 mm. The dough was rolled out and cut into round biscuit shapes with a diameter of 55.0 mm. The cut dough pieces... The final product was obtained by baking in an industrial tunnel oven at 190 °C for 8 minutes. Alternative examples of the invention include cornmeal, rice flour, or similar materials to millet flour. Other cereal flours, such as sorghum flour, can also be subjected to moist heat treatment (HMT); these grains It can support or enhance the functional and textural contribution provided by millet flour. It can be considered as an alternative in formulations, but the physical properties specific to millet flour and Sensory characteristics cannot be achieved at the same level. For the oil phase used in the formulation... Instead of shortening, butter, margarine, or vegetable oil mixtures can be preferred; however These changes have a direct impact on the biscuit's texture, melt-in-your-mouth profile, and plasticity. Since it is effective, re-optimization of oil quantity and oil profile distribution It is necessary. For sweeteners, granulated sugar, brown sugar, or powdered sugar can be used instead of sugar. Alternatives such as stevia can be used; glucose syrup or liquid honey can be used instead of invert syrup. The use of sweeteners is also possible. Such changes improve the product's moisture retention. because it can have different effects on capacity, taste profile, color development and shelf life A holistic rebalancing of the formulation is important.

Claims

1. A biscuit containing wheat flour, oil, and sweetener; its characteristic feature is: moist heat treatment. It contains processed millet flour.

2. Biscuits conforming to Claim 1, containing: liquid sweetener; milk powder; baking powder. The powder must contain at least one ingredient selected from among salt, emulsifier, and flavoring.

3. Biscuits conforming to Claim 1, with the following characteristics: 50-60% wheat flour by weight, 10-15% Moist, heat-treated millet flour contains 10-30% fat and 5-20% sweetener.

4. Biscuits conforming to Claim 2, with the following characteristics: 1-10% liquid sweetener by weight; 1-5% milk. powder, 0.5-3% baking soda, 0.1-1.5% salt, maximum 0.5% emulsifier, maximum It must contain at least one ingredient selected from among 0.1% flavorings.

5. Biscuit conforming to Claim 2, with the following characteristics: 51.44% wheat flour, 12.86% by weight. Moist heat-treated millet flour, 17.36% fat, 10.87% sweetener, 4.37% liquid oil. Sweetener; 1.48% milk powder, 0.96% baking powder, 0.45% salt, 0.19% emulsifier. It contains 0.02% flavor.

6. A biscuit conforming to Claim 1, characterized by the fact that the mentioned fat is shortening, butter, Margarine must contain at least one vegetable oil.

7. A biscuit conforming to Claim 1, characterized by its flavor; the sweetener mentioned is powdered sugar, granulated sugar. It must contain at least one of the following: sugar, brown sugar, or stevia.

8. A biscuit conforming to Claim 2, characterized by the fact that the aforementioned liquid sweetener is invert sugar. It must contain at least one of the following: syrup, glucose syrup, or honey.

9. A biscuit conforming to Claim 1, characterized by its ingredients: moist, heat-treated corn flour, rice flour. It must contain at least one of the following: flour or sorghum flour.

10. Moisten heat treatment applied in any of the above requirements This is the production method for biscuits containing millet flour, and its characteristic feature is the following process steps: It includes: 35 9 (i) Moistening and storing the millet flour; (ii) Applying heat treatment to moistened millet flour, (iii) Drying of heat-treated millet flour, (iv) Grinding and sifting of dried millet flour, (v) Mixing the biscuit raw materials, rolling out the biscuit dough shaping the biscuits, (vi) Baking the biscuits.

11. The method is compliant with claim 10 and its characteristic is; (i) humidity between 20–30% in process step. Mix homogeneously with water until the contents are absorbed and leave for 8–16 hours. It is the process of being left waiting.

12. The method is compliant with claim 10 and its characteristic is; (ii) between 90–110 ºC in the process step. It is the controlled heat treatment of a substance at a specific temperature for a period of 30 minutes to 2 hours.

13. The method is in accordance with claim 10 and its characteristic is; (iii) 12–24 at 50–65 ºC in the process step. It is drying for hours.

14. The method is compliant with claim 10 and its characteristic is; (iv) 300–500 µm particles in the process step. It is the grinding of the material to its intended size.

15. The method is in accordance with claim 10 and its characteristic is; (iv) biscuit baking in the process step. The temperature should be between 180–200 ºC, and the cooking time should be 5–10 minutes.