APPLICATION OF NATIVE BUCKWHEAT STARCH WITH “CLEAR LABEL” Russian patent published in 2023 - IPC A21D2/38 

FIELD: food industry.

SUBSTANCE: proposed dough for a grain product contains from 10% to 40% by weight of native buckwheat starch relative to the total weight of the dough for a grain product. Moreover, the specified native buckwheat starch is present in granular form and obtained as a result of an extraction process free from organic solvents and chemical reagents. The specified native buckwheat starch is obtained by preparing at a temperature equal to 50°C or below, an aqueous suspension of buckwheat flour - dry grinding or buckwheat groats - wet grinding, separating the fibre fraction from the starch and protein fraction due to the difference in particle sizes at temperature, component from room temperature to 50°C, preferably by filtration using sieves, fractionation of the aqueous suspension by density at a pH of 7 to 9 to obtain a light fraction containing proteins, soluble carbohydrates and salts, and a heavy fraction containing starch, preferably using horizontal screw decanter, centrifugal decanter or hydrocyclone. Then, water is added to the heavy fraction at a temperature ranging from room temperature to 50°C to resuspend the heavy fraction, the starch fraction is treated at pH 7 to 9 and at a temperature ranging from room temperature to 50°C, at least once to remove the remaining proteins, preferably using a horizontal screw decanter, a centrifugal decanter or a hydrocyclone, more preferably a hydrocyclone, neutralize the pH of the starch fraction to 5-7, dry the starch fraction, preferably using a fluid bed dryer or hot air dryer, and recover the dried starch.

EFFECT: invention is aimed at obtaining a product with a high content of dietary fibre and improved taste sensations in comparison with traditional products, enhancing the feeling of satiety from its use.

12 cl, 3 dwg, 6 tbl, 2 ex