RO134166A2 - Crackers of rye flour with lentils; crackers of oat flour with seed mix; gluten-free crackers with mushrooms and nettle seeds - Google Patents

Abstract

The invention relates to a pastry product meant for gluten-intolerant people. According to the invention, the product comprises barley, buckwheat, quinoa and rye flour, respectively, sunflower or palm oil, honey, seed mix, yeast or baking powder and, possibly, red lentils or oat flakes.

Description

RYE FLOUR CRACKERS WITH LENTILS; OAT FLOUR CRACKERS WITH SEED MIX; AGLUTENE CRACKERS WITH MUSHROOMS AND Nettle Seeds

The present invention relates to innovative, functional bakery products obtained from rye flour, oats or agglutinated flours (rice, quinoa, buckwheat), with added lentils, seed mixtures, mushroom flour and nettle flour, for the purpose of to obtain products with a high satiety index or intended for people with gluten intolerance, improved in order to increase protein intake. The nutritional and functional properties of these products are due to the addition of vegetable product (lentils, seed mix, mushroom flour and nettle seed flour).

This document presents 4 types of crackers:

I. Rye flour crackers with added lentils, where we have:

- PML control sample, crackers without added lenses;

- PIL crackers with the addition of 5% red lentil flour compared to the flour mass;

- P2L crackers with the addition of 10% red lentil flour compared to the flour mass;

- P3L crackers with the addition of 15% red lentil flour compared to the flour table.

II. Oatmeal crackers with added seed mix, where we have:

- PMS control sample, crackers without added seed mix;

- PIS crackers with the addition of 5% seed mix relative to the flour mass;

- P2S crackers with the addition of 10% seed mix relative to the flour mass;

- P3S crackers with the addition of 15% seed mix compared to the flour mass.

III. Agglutinous crackers made from rice flour, quinoa and buckwheat with added mushroom flour, where we have:

- PMC control sample, crackers without added mushroom flour;

- PIC agglutinous crackers with the addition of 2% mushroom flour relative to the flour mass;

- P2C agglutinous crackers with the addition of 4% mushroom flour relative to the flour mass;

- P3C agglutinous crackers with the addition of 6% mushroom flour relative to the flour mass.

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IV. Agglutinous crackers of rice flour, quinoa and buckwheat with added flour from nettle seeds, where we have:

- PMC control sample, crackers without added nettle flour flour;

- PIC agglutinous crackers with the addition of 2% nettle seed flour relative to the flour mass;

- P2C agglutinous crackers with the addition of 4% nettle seed flour relative to the flour mass;

- P3C agglutinous crackers with the addition of 6% nettle seed flour relative to the meal.

The innovative aspect is represented by the control samples, but especially by the specific addition to each assortment that enriches the assortments from control problems. The products thus obtained are differentiated by superior sensory and nutritional aspects.

This document describes the raw materials, auxiliaries and ingredients used, the technological process of obtaining the 4 types of crackers, the experimental design and characterization of the finished products.

The following raw and auxiliary materials were used: rye flour, sour rye mayonnaise, yeast, salt, sunflower oil, water, red lentils, oatmeal, oatmeal, palm oil, baking powder, polyfloral honey , seed mix (55% sunflower seeds, 15% sesame seeds, 15% flax seeds, 15% pumpkin seeds).

A cracker is a flat, dry, baked food, usually made with flour, better known as a biscuit. Crackers are often considered a nutritious and convenient way to consume. Crackers can be eaten alone, but can also accompany other foods, especially appetizers. Biscuits are flour products obtained by baking a loose dough prepared from: flour, sugar, fat, eggs, honey, glucose, milk, flavors, chemical and biochemical softeners and others.

The assortments of crackers can be classified according to:

> presentation> sugar or fat content> by destination> by type of flour from which they are made

Rye is an annual cereal and medicinal plant native to Southeast Asia and Asia Minor, where it grows as a weed in wheat and sometimes barley crops. It prefers regions with high humidity and low temperature, being found especially in the hilly area.

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Rye has superior nutritional properties to wheat and that is why rye bread is recommended rather than the classic white flour bread or even black flour or graham. Rye is a rich source of magnesium, a mineral that acts as a cofactor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.

Table 1. Chemical composition of rye flour

Nutrient Quantity

Mangneziu 1.51 mg Fiber 8.22 g Selenium 19.89 mcg tryptophan 0.09 g Phosphorus 210.69 mg Magnesium 68.16 mg Protein 8.31 g

Recommended Daily Intake (%) 75.5 32.9 28.4 28.1 21.1 17.0 16.6

Nutrient Density

7.2

3.1

2.7

2.7

2.0

1.6

1.6

Lentils are a legume crop plant, which bears the scientific name of Lens culinaris. Lentils are classified as food grade A due to their high fiber, iron, magnesium, phosphorus and protein content and extremely low fat content. Lentils do not contain cholesterol and bring a caloric intake of about 110-160 kcal / lOOg, depending on the variety prepared and how to prepare. From the data in the literature (Ning Wang and James K Daun, 2004; M. Zia Ul-Haq et al., 2011) the average chemical composition of lentils, expressed in g / 100 g dry weight comprises: 54-56 g carbohydrates, 24- 25 g protein, 1.0-1.5 g fat, 2.6 3.0 g ash and 2.9-3.1 g fiber. Legume proteins are considered to be one of the best and cheapest sources of vegetable protein (Adsule et al., 1989). Lentil protein is characterized by the highest content of essential amino acids. ZI atica (2012) reported that the protein content in lentil grains and essential amino acids was 39.95%, and this value proved to be the highest of the analyzed samples (rice, barley, corn, peas, soybeans, wheat , rye). Lentils are also a very suitable food for pregnant women, because, through their high iron and folate content, they prevent anemia and malformations of the nervous system in the fetus. Due to their nutritional benefits, lentils are no longer used only as whole or separate seeds, but are also used in a variety of processing forms that include flours, isolated proteins and fiber fractions.

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Oats are part of the genus Avena Ness, the most used species being Avena sativa. in the diet it is used in the form of flakes, flour and semolina. It has a high value so it is indicated in the diet of children and sick people. Its grains have a variable protein content depending on the variety and growing conditions. Like protein, beans contain a large amount of globulin but also contain albumin, prolamine and gluteline. Non-nitrogenous extracts are made up of 90% starch, sugar and dextrin. The ash contained in the grains is rich in phosphorus, potassium, silicon, calcium and magnesium. (Flies, Sevastița, 2010). It is a plant that makes good use of extreme weather conditions, but always needs water. Oat bran is the fraction obtained by grinding oat grains to obtain flour, which contains a very important component called β-glucan which is found in products with a high fiber content. In addition, oats contain antioxidants, sterols or polyunsaturated acids. The benefits of consuming β-glucans from oats include reducing serum cholesterol, reducing the risk of high blood sugar, improving intestinal transit and weight control. Oatmeal is a product richer in fiber, protein and ash than wheat flour, so it is used in combination with it.

Sunflower seeds have many beneficial properties: they contain healthy fats, fiber and protein, vitamins and minerals. These seeds are rich in vitamins E, Bl, B6, folic acid, minerals such as magnesium, selenium, manganese, copper, phosphorus, tryptophan and phytosterols (helps reduce blood cholesterol levels).

Flax seeds are an important source of alphaninoleic acid, a substance in the family of well-known Omega 3 fatty acids, essential for the body because it protects the cell membrane. Also, flax seeds have a high content of soluble fiber, with beneficial effects to combat constipation. They contain Vitamins Bl, B3, B5, B9, calcium, iron, magnesium, phosphorus, potassium, zinc.

Sesame seeds have in their chemical composition: proteins, fats, vitamins B, D, E, F, oil in large quantities, up to 65%, and the oil contains two specific substances (sesamol and sezamoline), phytosterols, esters and alcohols. Sesame seeds and oil have an emollient, antianemic, laxative and strong natural aphrodisiac effect.

Pumpkin seeds are rich in magnesium, iron, potassium, calcium, silicon, phosphorus, vitamins, carotenoids, acids, sugars, lecithin, resins and enzymes with anthelmintic role.

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Rice (Oryza sativa L.) is a plant in the grass family, a gluten-free cereal, well known and intensively cultivated, representing the staple food for half of the world's population, mainly in Asia (Amagliani L. et al., 2017 ). Rice is a food that occupies an important place in the diet. In order to be consumed in the form of flour, the inedible parts of the grain must be removed before grinding, thus obtaining raw rice. Rice flour is obtained by fine grinding of grains, and is an effective substitute for wheat flour for people with gluten intolerance. In addition to pastries and bakery products, rice flour can also be used as a thickening agent because it has the property of inhibiting the separation of liquid from products subjected to refrigeration or freezing. Although proteins are predominantly found in rice, it also contains other nutrients, such as: carbohydrates, B-complex vitamins, fatty acids (oleic acid, stearic acid, palmitic acid, etc.), amino acids (aspartic acid, glutamic acid , lysine, cystine, etc.), minerals (magnesium, phosphorus, potassium, iron)

quinoa

Buckwheat is a food with a high nutritional value, it is known for its high content of protein, fiber, starch, flavonoids. Thus, it has become the subject of numerous scientific studies aimed at determining the effects that the functional components it contains have on the body. The biological value of this pseudocereal is very high due to the balance of essential amino acids, lysine and arginine, which are found in large quantities. Other essential amino acids found in buckwheat seeds that are important for health are teronin and vanillin. There are also non-essential amino acids such as glutamic acid and aspartic acid. Buckwheat is an important source of vitamins. In a greater amount are found B vitamins. Thus in buckwheat grains are found vitamin Bl (thiamine 3.3 mg / kg), B2 (riboflavin 10.6 mg / kg), B3 (niacin 18.0 mg / kg), B5 (pantothenic acid 11.0 mg / kg) and B6 (pyridoxine 1.5 mg / kg). B-complex vitamins are found in higher amounts in tartar buckwheat, but in common buckwheat there is more vitamin E (tocopherol 0.05-0.14 mg / kg). Buckwheat seeds contain potassium, magnesium, calcium, sodium, iron, copper, zinc, manganese and in a smaller amount cron and selenium

Mushrooms are among the staple foods eaten by people, entering the exclusive menu of the pharaohs of ancient Egypt. Nicknamed "food of the gods", currently, 2018 00900

16/11/2018 mushrooms are attracting more and more attention to be included in daily consumption, due to their nutritional value and pharmacological and medicinal characteristics. For their nutritional value, mushrooms become attractive as a functional food and as a rich source of protein, fiber, fatty acids, vitamins and other biologically active compounds. Mushrooms are also an important source of essential minerals, as they are, in fact, biological systems capable of recycling minerals from the bio-waste of ecosystems. Essential minerals beneficial to human health include calcium, magnesium, phosphorus, potassium, sodium, sulfur and zinc, as well as smaller amounts of selenium, copper, cadmium, manganese and iodine. Thus, mushrooms contain various minerals that can be used by the body to perform multiple biological functions.

Nettle (Urtica dioica L.) - literature on the constituents or pharmacology of nettle seeds is rare. An analysis of the lipid fraction of nettle seeds indicates the presence of a high proportion of unsaturated fatty acids, especially palmitic and a small amount of omega-3 unsaturated fatty acids. In the chemical structure of nettle (Urtica dioica L.) were identified: substances of a protein nature, having a large number of amino acids; carbohydrate substances; amine; sterols; ketones (methylheptenone and acetophenone); volatile oil, fats, sitosterols; formic acid and acetic acid; vitamins C, B2, and K (about 400 units per gram), pantothenic acid; folic acid; chlorophyll, protoporphyrin and coproporphyrin; carotene; calcium, magnesium, iron, silicon, phosphate salts, etc. Nettle seeds are an excellent help in mineralizing the body, stimulating energy, regulating blood sugar levels. Soothes allergies, drains water from the body in case of retention, strengthens the immune system, helps cure bladder and kidney problems. They are indicated in case of anemia, menstrual disorders, impotence, etc. Nettle seeds are a good adaptogen. Helps in case of stress, strengthen the adrenal glands, plus they are loaded with minerals and trace elements.

The objectives presented below are:

□ carrying out the technological process of obtaining the 4 types of crackers, starting from the classic network, without additions;

□ sensory analysis of the proposed products;

□ determining the physico-chemical parameters of the 4 types of crackers.

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The manufacturing technology of the 4 types of crackers

I. Rye flour crackers with added lentils

Table 2. Production recipe for crackerslor from rye flour with added lentils

ingredients PML PIL P2L P3L Rye flour [%] 54.35 51.63 48.91 46.20 Acid dough [%] 1.63 1.63 1.63 1.63 Salt [%] 1.63 1.63 1.63 1.63 Yeast [%] 1.63 1.63 1.63 1.63 Sunflower oil[%] 10.87 10.87 10.87 10.87 The water [%] 29.89 29.89 29.89 29.89 Red lentils [%] 0.00 2.72 5.43 46.20

Figure 1. Technological scheme for the manufacture of crackerslor from rye flour with the addition of lentils of 2018 00900

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II. Oatmeal crackers with added seed mix

Table 3. Oatmeal crackerslor recipe with added seed mix

ingredients PMS PIS P2S P3S Oatmeal [%] 46.51 43.60 40.70 37.79 Oatmeal [%] 11.63 1.63 1.63 1.63 Palm oil [%] 11.63 1.63 1.63 1.63 Salt [%] 1.63 1.63 1.63 1.63 Baking powder [%] 1.16 10.87 10.87 10.87 The water [%] 23.26 29.89 29.89 29.89 Honey [%] 0.00 4.65 4.65 37.79 Seed mix [%] 0 2.91 5.81 8.72

Figure 2. Technological scheme for the manufacture of oatmeal crackers with the addition of seed mix of 2018 00900

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III. Agglutinous crackers of rice flour, quinoa and buckwheat with added mushroom flour

Table 4. Recipe for making crackerslor from rice flour, quinoa and buckwheat with added mushroom flour

ingredients PMC PIC P2C P3C Rice flour [%] 41.24 40.21 39.18 38.14 Buckwheat flour [%] 5.15 5.15 5.15 5.15 Quinoa flour [%] 5.15 5.15 5.15 5.15 Palm oil [%] 7.73 7.73 7.73 7.73 Salt [%] 1.03 1.03 1.03 1.03 Baking powder [%] 1.03 1.03 1.03 1.03 The water [%] 36.08 36.08 36.08 36.08 Polyflower honey [%] 2.58 2.58 2.58 2.58 Mushroom flour [%] 0 1.03 2.06 3.09

The rest of the taken

Figure 3. Technological scheme for the manufacture of crackerslor from rice flour, quinoa and buckwheat with the addition of mushroom flour of 2018 00900

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IV. Agglutinous crackers of rice flour, quinoa and buckwheat with added nettle flour

Table 5. Recipe for making crackerslor from rice flour, quinoa and buckwheat with added nettle flour

ingredients PMU PIU P2U P3U Rice flour [%] 41.24 40.21 39.18 38.14 Buckwheat flour [%] 5.15 5.15 5.15 5.15 Quinoa flour [%] 5.15 5.15 5.15 5.15 Palm oil [%] 7.73 7.73 7.73 7.73 Salt [%] 1.03 1.03 1.03 1.03 Baking powder [%] 1.03 1.03 1.03 1.03 The water [%] 36.08 36.08 36.08 36.08 Polyflower honey [%] 2.58 2.58 2.58 2.58 Nettle seed flour f% l 0 1.03 2.06 3.09

Odihna ahiatuhu

Figure 4. Technological scheme for the manufacture of crackerslor from rice flour, quinoa and buckwheat with the addition of nettle seed flour a2018 00900 16/11/2018 ^

Description of the technological process

Preparation of raw materials

The operations of preparing the dough for the manufacture of clackers are:

• sift the flour and heat it to a temperature of ~ 25 ° C (especially in winter);

• the water is heated to a temperature of 20-28 ° C (depending on the quality of the flour and the product to be manufactured);

• the salt dissolves;

- the yeast emulsifies;

sugary substances are used in the form of solutions (in water). Sugar is used in the preparation of crackers in very small quantities as a result it is added to the emulsification of yeast.

• the fats used in the recipe for biscuit crakers is sunflower oil (Assortment I) and palm oil (Assortments II, III and IV), for which it is brought to room temperature and influences the rheological properties of the dough (plasticity) and contributes to taste formation. The fats form thin films between the starch granules and the protein chains, isolating them, so that the cohesion is diminished and results in tender and loose products. For crackers, plasticity at a certain temperature is very important.

Dough preparation

The preparation of the dough consists in operations that lead to the incorporation of all the components in a homogeneous mass, with the specific characteristics of the assortment of crackers. This requires the preparation and dosing of raw materials, kneading and, if necessary, fermentation (Assortment I), then rolling out the dough.

The preparation of the materials used aims to bring them into a physical state, of purity, quality, etc., suitable for making a suitable dough.

The dosing of the raw materials is carried out by introducing the established quantities in the kneading tank, by means of a manufacturing recipe. Measuring and control devices are used to perform the dosing. in the dosing phase of the raw and auxiliary materials, the aim is to measure the quantities of raw and auxiliary materials introduced in the dough phase. depending on the physical characteristics of the dosed products, the dosing methods used in the manufacture of crackers are: gravimetric for granular and puverulent materials (sugar, flour); special construction and volumetric scales are used - for liquids (water); graduated vessels and water meters are used.

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Kneading the dough is the phase of mixing the components in the form of a thick paste, having a uniform distribution of materials throughout the mass. Doughs intended for the manufacture of crackers have properties which depend mainly on the materials from which they were prepared and the proportion of their mixing according to the manufacturing recipe; the consistency to which they are prepared must allow the modeling, respectively to be sufficiently plastic, and after modeling to retain the shape given to the dough, which is why a greater consistency is needed; although the kneading is not very intense, the mixing of the components must be as good as possible. To assess the quality of dough for crackers and can be used several technological and compositional elements: the materials from which it was made, the characteristics of the dough (humidity, temperature, appearance), the technological process used, the order of introduction of different components in the dough, duration and intensity of turbulence).

Moisture is a characteristic that evaluates the quality of the dough. It is conditioned by the amount of water used, as well as by the water supply brought by the other liquid and fluid components used. The water content of cracker dough is conditioned by the desired consistency for it, the absorption capacity of the flour and the addition of sugars and fats.

The temperature of the dough largely determines its plastic properties. The optimum temperature level for cracker dough is conditioned by the sugar and fat content and the way the loosening is done. The technological norms foresee for the dough for crackers biscuits the temperature of 20-25 ° C for the situation in which the long fermentation is applied or 26-28 ° C if a short fermentation is made or the combined loosening is applied (biochemical and chemical).

The temperature of the dough is conditioned by the temperature of the raw materials used, by the temperature changes that occur following the technological process, by the duration and intensity of the kneading, by the influence that the machine and the environment have on the temperature. The duration and intensity of dough kneading for crackers is a means of influencing the quality and management of the manufacture, being determined by: the proportion of different components of the dough, its humidity and temperature, the loosening method used and the characteristics of kneading equipment. Because apart from flour, all the materials used in the manufacture of crackers mix easily between, its weight will influence the duration of kneading. The humidity of the dough directly influences the duration of kneading because the longer it is 2018 00900

16/11/2018 high the duration decreases due to the fact that in the presence of water in larger quantities gluten is formed faster, and the uniformity of various components is achieved faster. Increasing the humidity reduces the consistency, makes it difficult to further process the dough and negatively influences the quality of the biscuit.

The temperature of the mixture from which the dough is made influences the kneading time in the sense that by increasing it the kneading time and intensity necessary for the homogenization of the respective mass is reduced. The reduction of the kneading time is determined by the influence of the temperature on the hydration of the flour.

The loosening method used influences the fact that for cracker biscuits, the respective suspension is introduced into the dough together with the rest of the liquid materials. To the chemical loosening, after the formation of the dough, the loosening solutions are added, which requires an additional mixing time, until they are able to be incorporated in the dough mass. Moreover, there are some differences between the types of chemical loosers used. Thus, the solutions of sodium bicarbonate and ammonium bicarbonate mix in the dough harder than those of sodium and potassium metabisulphite.

The construction and performance of the kneading installation influence the kneading duration by the shape of the mixing arms, their speed, the possibility of adjusting it, as well as depending on the eventual endowment with heating - cooling installations of the tank. The ability to adjust the rotational speed of the kneading arms creates conditions for using the most appropriate speeds and reducing the total kneading time. Using fast kneading speeds the total time can be reduced to 15-20 minutes for cracker biscuits.

The process of preparing crackers is done with the help of kneaders who mix and form hard doughs, which is why they are also called hard crust mixers.

Dough fermentation (for assortment I). This operation takes place after the intense kneading operation and takes place in fermentation chambers with air conditioning that are 2-2.2 m high, provided with sliding doors or hinges and that have walls and ceiling made of thermal insulation materials. The sizing of the rooms is based on the surface of the number of tanks that must be in the room at the same time, to which is added - 50% space for handling. The air conditioning in the rooms is done with the help of air conditioning units, which heat and humidify the air inside the premises, by automatic regulation.

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16/11/2018 in the case of the tests carried out in the pilot Bakery-Pastry station, the fermentation operation was performed at a temperature of 20 - 22 ° C for 90 minutes.

Rest the dough. The next technological phase after kneading is the rest of the dough. After kneading, a series of internal stresses have been created in the dough which are recommended to be attenuated before proceeding to the next stages. The duration of the rest and the conditions in which it is made depend on the type of dough, about 30 minutes, at about 8 - 10 ° C and a relative humidity of 70 90%. For biscuit dough it is very important to observe the optimal resting temperatures, because at 25 ° C in the case of sugar dough, loosening does not occur properly. This has the effect of losing the fragility of the biscuits and the porosity is uneven.

Due to the specific regime of temperature and relative humidity of the air, the rest and loosening of the dough is carried out in rooms with air conditioning, provided with devices for measuring and adjusting the respective parameters.

During this period, a series of processes favorable to the quality of the finished product take place:

• the quality of gluten improves, the dough is more plastic during further processing operations by rolling, and the biscuits have a uniform structure in the section; in addition, the elasticity of gluten decreases, which leads to the preservation of the shape of the biscuits conferred by modeling;

• under the influence of the acidity of the raw materials there is a partial decomposition of the chemical loosens, which causes a release of carbon dioxide which loosens the dough and reduces its consistency;

Loosening and resting operations of the dough are usually performed in parallelepiped stainless steel boilers. The capacity of these vats must be correlated with the size of the dough batch kneaded once in the mixer vat. As the temperature of the dough must be kept constant and to prevent it from drying out, cover the vats with a cloth.

Dough rolling. For crackers biscuits: the loose dough is rolled by passing it repeatedly through a series of pairs of rollers. a short rest period is provided between two successive passes. Finally, a much more compact sheet of dough results, having the dimensions of 0.4 - 0.9 cm. In the first part of the rolling, the dough is compacted and the dimensions of the section are uniform. During rolling between rollers, the dough is subjected to mechanical action that imprints the expansion and compression deformation, which results in a series of longitudinal and transverse pressures in the dough. If the internal stresses that are created are not attenuated by intermediate phases of rest they can cause the deformation of the molded dough. By the execution of 2018 00900

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5 / rolling will improve the quality of gluten and the elasticity of the dough. There is also a uniform distribution of air bubbles in the dough, which makes the pores fine and the products tender.

Dough modeling for crackers. One of the main means by which the different assortments of crackers are characterized and identified is the aspect of the product, characterized by: shape (round, oval, rectangular); the appearance of the external surface, respectively the drawing printed on the biscuit; its thickness, etc. All these features of the crackers biscuit are obtained by modeling the dough. The modeling of the dough for the cracker biscuits was done by cutting with the help of the pastry knife with which pieces of the shape and dimensions of the biscuits that are made are cut from the dough strip, or specific shapes.

Baking cookies. The baking operation represents the technological phase after which the molded dough undergoes the physical-chemical, biochemical, colloidal and microbiological processes that result in obtaining the specific characteristics of the finished product. Baking the cracker biscuits was done at 160 ° C for 20-25 minutes. The heat exchange between the baking chamber and the dough is facilitated by the fact that in the first interval, on the surface of the biscuits - which is much colder - part of the existing steam condenses in the first area, thus preventing the formation of a crust that later it would prevent the migration of water from the inside to the outside and would also slow down the growth of their volume. The humidity of the dough is reduced as the temperature rises. Due to the temperature difference between the surface of the biscuits and their inner layers, there is a migration of water in the form of vapors from the higher temperature layers to the lower temperature ones. at the same time there is a reverse movement, from the central area to the outside, caused by the difference in moisture concentration. Through these internal moisture shifts and the evaporation of water from the surface of the biscuits, the total moisture of the dough is reduced. For the quality of baking and especially the exchange of moisture and the formation of the product, an important role belongs to the humidity in the baking chamber. This is also proven by the fact that baking in a dry atmosphere causes the rapid formation of an unwanted shell, accompanied by an unpleasant appearance. At the end of baking, the humidity of the product is slightly different between the outside area and the rest of the biscuit, but after cooling the humidity becomes uniform.

Cooling, storage, storage. After baking, the finished product trays are placed on the racks and sent to a special room where cooling takes place at an ambient temperature of 20 ° C. in 2018 00900

16/11/2018 cooling chamber the relative humidity of the air must be low, the air clean and refreshed, without foreign odors. The products are packed after cooling in perforated polyethylene bags.

Methods regarding the physico-chemical analyzes and the sensory analysis of the 4 types of crackers:

1. Determination of oven drying humidity (SR ISO 712/1999)

2. Determination of ash content (STAS 90/1988)

4. Determination of protein content. Kjedlahl method (SR ISO 1871/2002)

5. Determination of lipid content by the method of extraction with organic solvents (Soxhlet) (SR ISO 6492: 2001)

6. Calculation of total carbohydrate content (Barros L. et al., 2008)

7. Calculation of energy value (Barros L. et al., 2007)

8. Determination of alkalinity (SR EN ISO 9963-1: 2002)

9. Determination of the total polyphenol content (Manach C., et al., 2004). The extraction of phenolic compounds was performed according to the method proposed by Vlaic et al. 2017

10. Determination of antioxidant capacity (Odriozola-Serrano et al., 2008).

11. Determination of sensory analysis. Hedonic test and analysis by a total score of 9 points (Segal. R „1988)

The analyzes performed were performed within the Laboratory for Quality Control of Products of Plant Origin of USAMV, Cluj-Napoca.

Table 6. Variation of moisture, ash and alkalinity content

Assortment Humidity [%] Ash [%] Alkalinity is ^an alkalinity /% ț PML 8.66 ± 0.05 3.54 ± 0.04 0.16 ± 0.04 PIL 8.82 ± 0.17 3.42 ± 0.06 0.15 ± 0.02 P2L 8.99 ± 0.12 3.39 ± 0.03 0.14 ± 0.03 P3L 9.06 ± 0.08 3.31 ± 0.09 0.13 ± 0.02 lentil 10.55 ± 0.22 2.19 ± 0.08 - PMS 8.43 ± 0.07 2.83 ± 0.12 0.10 ± 0.06 PIS 8.55 ± 0.11 2.99 ± 0.16 0.11 ± 0.08 P2S 8.63 ± 0.21 3.08 ± 0.07 0.14 ± 0.05 P3S 7.08 ± 0.32 3.18 ± 0.12 0.15 ± 0.07 Seed mix 4.34 ± 0.14 3.58 ± 0.27 - PMC 11.92 ± 0.09 2.42 ± 0.08 0.17 ± 0.08 PIC 11.56 ± 0.13 2.55 ± 0.18 0.17 ± 0.05 P2C 11.21 ± 0.21 2.71 ± 0.11 0.19 ± 0.09 P3C 11.04 ± 0.32 2.92 ± 0.15 0.20 ± 0.12 Mushroom flour 7.05 ± 0.05 7.38 ± 0.25 - PMU 15.70 ± 0.17 2.45 ± 0.12 0.17 ± 0.11 PIU 15.64 ± 0.11 2.69 ± 0.21 0.18 ± 0.15 P2U 15.21 ± 0.09 2.92 ± 0.18 0.20 ± 0.09

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P3U Nettle seed flour

14.95 ± 0.29 3.18 ± 0.16

8.57 ± 0.02 9.70 ± 0.28

0.22 ± 0.17

Table 7. Variation of protein and fat content

Assortment Protein [% 1 Fat [% 1 PML 6.83 ± 0.14 14.71 ± 0.11 PIL 8.04 ± 0.19 15.29 ± 0.12 P2L 8.23 ± 0.15 15.80 ± 0.14 P3L 8.63 ± 0.24 16.76 ± 0.17 lentil 22.62 ± 0.42 1.56 ± 0.09 PMS 7.32 ± 0.19 21.14 ± 0.18 PIS 8.07 ± 0.22 23.34 ± 0.22 P2S 8.93 ± 0.31 27.01 ± 0.16 P3S 9.82 ± 0.41 29.85 ± 0.25 Seed mix 20.96 ± 0.35 54.96 ± 0.47 PMC 4.68 ± 0.27 7.93 ± 0.28 PIC 5.35 ± 0.18 8.02 ± 0.08 P2C 5.97 ± 0.32 8.22 ± 0.16 P3C 6.25 ± 0.26 8.39 ± 0.27 Mushroom flour 27.88 ± 1.22 3.12 ± 0.05 PMU 4.55 ± 0.12 8.01 ± 0.38 PIU 5.21 ± 0.14 8.41 ± 0.21 P2U 5.41 ± 0.17 8.86 ± 0.26 P3U 5.87 ± 0.37 9.35 ± 0.19 Nettle seed flour 18.84 ± 0.85 17.48 ± 0.27

Table 8. Variation of total carbohydrate content and energy value Assortment Carbohydrates [%] Energy value PML 80.97 ± 0.73 306.53 ± 1.26 PIL 79.72 ± 0.81 309.29 ± 1.62 P2L 79.39 ± 0.96 313.36 ± 1.32 P3L 79.00 ± 0.81 321.21 ± 1.52 lentil 64.64 ± 0.55 156.06 ± 0.85 PMS 81.42 ± 0.69 364.36 ± 2.02 PIS 80.39 ± 0.88 382.38 ± 1.59 P2S 79.36 ± 0.74 413.52 ± 1.36 P3S 79.92 ± 0.71 438.75 ± 1.22 Seed mix 71.12 ± 0.66 644.80 ± 2.87 PMC 80.98 ± 0.58 247.67 ± 2.56 PIC 80.54 ± 0.85 247.37 ± 1.52 P2C 80.11 ± 0.96 248.12 ± 1.29

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P3C Mushroom flour 79.79 ± 0.91 57.69 ± 0.41 249.05 ± 1.77 157.89 ± 1.11 PMU 77.30 ± 0.74 244.84 ± 1.36 PIU 76.46 ± 0.82 246.94 ± 1.52 P2U 76.21 ± 0.88 250.54 ± 1.85 P3U 76.00 ± 0.73 254.28 ± 1.33 Flour from seeds of 62.89 ± 0.53 301.37 ± 1.85 nettles

Table 9. Variation of total polyphenol content and antioxidant capacity

Assortment Total polyphenol content [mg EAG / 100 g] Antioxidant capacity [%] PML 24.26 ± 0.05 45.74 ± 0.21 PIL 20.02 ± 0.08 53.39 ± 0.20 P2L 15.56 ± 0.04 56.11 ± 0.15 P3L 15.00 ± 0.12 59.69 ± 0.10 lentil 17.55 ± 0.14 90.98 ± 0.20 PMS 18.57 ± 0.11 44.36 ± 0.18 PIS 23.89 ± 0.13 48.24 ± 0.10 P2S 27.31 ± 0.05 53.02 ± 0.20 P3S 29.38 ± 0.12 58.46 ± 0.21 Seed mix 55.18 ± 0.18 67.96 ± 0.30 PMC 7.15 ± 0.12 36.05 ± 0.10 PIC 10.14 ± 0.15 58.81 ± 0.20 P2C 11.32 ± 0.14 62.70 ± 0.21 P3C 12.50 ± 0.10 66.13 ± 0.20 Mushroom flour 109.54 ± 0.25 163.16 ± 0.41 PMU 7.15 ± 0.12 36.05 ± 0.10 PIU 12.28 ± 0.18 43.24 ± 0.20 P2U 13.65 ± 0.19 50.84 ± 0.15 P3U 15.41 ± 0.21 56.15 ± 0.30 Flour from seeds of 108.24 ± 0.29 154.23 ± 0.45 nettles

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Sensory analysis

In order to follow the sensory assessment of the 4 types of crackers, the sensory analysis was performed by 80 panelists. The results for each assortment are shown in Figures 5, 6, 7 and 8.

Figure 5. The results of the sensory analysis regarding the appearance, color, taste, smell, consistency and general acceptance for rye flour crackers with added lentils, where: PML - 111; PIL - 222; P2L-333; P3L -444.

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Figure 6. Results of sensory analysis on appearance, color, taste, smell, consistency and general acceptance for oatmeal crackers with added seed mix, where: PMS - 111; PIS - 222; P2S-333; P3S-444.

Figure 7. Results of sensory analysis on appearance, color, taste, odor, consistency and general acceptance for agglutinous crackers of rice flour, quinoa and buckwheat with added mushroom flour, where: PMC - 111; PIC-222; P2C-333; P3C-444.

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Figure 8. Results of sensory analysis on appearance, color, taste, odor, consistency and general acceptance for agglutinous crackers of rice flour, quinoa and brisket with the addition of nettle flour, where: PMU - 111; PIU - 222; P2U-333; P3U - 444.

Claims (4)

CLAIMS I. Rye flour crackers with added lentils 1.3. Food preparation Crackers from rye flour with the addition of lentils 15% (P2L relative to the amount of flour) characterized in that it is a homogeneous mixture of rye flour (46.20%), acid dough (1.63%), salt (1.63%) , yeast (1.63%), sunflower oil (10.87%), water (29.89%), red lentil flour (8.15%). II. Oatmeal crackers with added seed mix 1.2. Food preparation Crackers from rye flour with the addition of lentils 10% (P2L based on the amount of flour) characterized in that it is a homogeneous mixture of rye flour (48.91%), acid dough (1.63%), salt (1.63%) , yeast (1.63%), sunflower oil (10.87%), water (29.89%), red lentil flour (5.43%). 1.1. Food preparation Crackers from rye flour with added lentils 5% (GDP relative to the amount of flour) characterized in that it is a homogeneous mixture of rye flour (51.63%), acid dough (1.63%), salt (1.63%) , yeast (1.63%), sunflower oil (10.87%), water (29.89%), red lentil flour (2.72%). 2.3. Food preparation Crackers from oatmeal with the addition of a 15% seed mix (P3S - based on the amount of flour), characterized in that it is a homogeneous mixture of oatmeal (37.79%), oatmeal (1.63%), oil palm (1.63%), salt (1.63%), coppers (1.16%), water (23.26%), honey (4.65%), seed mix (8.72%). III. Agglutinous crackers of rice flour, quinoa and buckwheat with added mushroom flour, 2.2. Oatmeal Crackers with 10% seed mix (P2S - based on the amount of flour), characterized in that it is a homogeneous mixture of oatmeal (40.70%), oatmeal (1.63%), oil palm (1.63%), salt (1.63%), coppers (1.16%), water (23.26%), honey (4.65%), seed mix (5.81%). 2.1. Oatmeal Crackers with 5% seed mix (PIS - based on the amount of flour), characterized in that it is a homogeneous mixture of oatmeal (43.60%), oatmeal (1.63%), oil palm (1.63%), salt (1.63%), cope (1.16%), water (23.26%), honey (4.65%), seed mix (2.91%). 3.3. Food preparation Agglutinous crackers with 6% mushroom flour (P3C - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour (38.14%), buckwheat flour (5.15%), quinoa flour (5.15% ), palm oil (7.73%), salt (1.03%), baking powder (1.03%), water (36.08%), polyfloral honey (2.58%), mushroom flour (3.09%). IV. Agglutinous crackers of rice flour, quinoa and buckwheat with added nettle flour 4.1. Food preparation Agglutinous crackers with 2% nettle flour (PIU - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour (40.21%), buckwheat flour (5.15%), quinoa flour (5.15% ), palm oil (7.73%), salt (1.03%), perfume (1.03%), water (36.08%), polyfloral honey (2.58%), nettle flour (1.03%). 4.2. Food preparation Agglutinous crackers with 4% nettle flour (P2U - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour (39.18%), buckwheat flour (5.15%), quinoa flour (5.15% ), palm oil (7.73%), salt (1.03%), coppers (1.03%), water (36.08%), polyfloral honey (2.58%), nettle flour (2.06%). 3.2. Food preparation Agglutinous crackers with 4% mushroom flour (P2C - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour of 2018 00900 16/11/2018 5ί2 (39.18%), buckwheat flour (5.15%), quinoa flour (5.15%), palm oil (7.73%), salt (1.03%), baking powder (1.03%), water (36.08%), polyfloral honey (2.58%), mushroom flour (2.06%). 3.1. Food preparation Agglutinous crackers with 2% mushroom flour (PIC - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour (40.21%), buckwheat flour (5.15%), quinoa flour (5.15% ), palm oil (7.73%), salt (1.03%), baking powder (1.03%), water (36.08%), polyfloral honey (2.58%), mushroom flour (1.03%). 4.3. Food preparation Agglutinous crackers with 6% nettle flour (P3U - relative to the amount of flour) characterized in that it is a homogeneous mixture of rice flour (38.14%), buckwheat flour (5.15%), quinoa flour (5.15% ), palm oil (7.73%), salt (1.03%), coppers (1.03%), water (36.08%), polyfloral honey (2.58%), nettle flour (3.09%).