AU4754399A - Gluten substitute - Google Patents

Gluten substitute Download PDF

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Publication number
AU4754399A
AU4754399A AU47543/99A AU4754399A AU4754399A AU 4754399 A AU4754399 A AU 4754399A AU 47543/99 A AU47543/99 A AU 47543/99A AU 4754399 A AU4754399 A AU 4754399A AU 4754399 A AU4754399 A AU 4754399A
Authority
AU
Australia
Prior art keywords
gluten
flour
substitute
gluten substitute
dough
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
AU47543/99A
Inventor
Frank Uhlik
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU47543/99A priority Critical patent/AU4754399A/en
Priority to NZ517803A priority patent/NZ517803A/en
Priority to EP00962089A priority patent/EP1217895A4/en
Priority to PCT/AU2000/001089 priority patent/WO2001019195A1/en
Priority to CA002380632A priority patent/CA2380632A1/en
Priority to MXPA02002734A priority patent/MXPA02002734A/en
Priority to AU73950/00A priority patent/AU777782B2/en
Publication of AU4754399A publication Critical patent/AU4754399A/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts

Description

AUSTRALIA
Patents Act 1990 Complete Specification Standard Patent GLUTEN SUBSTITUTE The following statement is a full description of this invention, including the best method of performing it known to me: Gluten Substitute This invention relates to the creation of a gluten substitute that can be used in a wide range of products including, but not limited to, breads, cakes and pastries.
As is known, bakery products are commonly made from wheat flour containing gluten, said gluten contributing to the typical texture, flavour and form of the usual bread, cake and pastry products.
However, a substantial segment of the population suffers from dietary wheat intolerance such as Celiac disease and other less well defined wheat intolerances and allergies which make wheat based products unacceptable for use. These people have few alternatives when it comes to baked .products.
Typically gluten-free flours have very little, if any, binding power. When mixed they usually form pastes or slurries but can't create dough in the way wheat or other gluten based flours can.
*The usual way to make gluten-free bread, for example, is to mix gluten-free flour with water, eggs, salt, sugar, yeast, milk and a small amount wt% to 5wt%) of binding agent, usually xanthan gum, guar gum or pre-gelatinised starch, normally referred to as a gluten substitute. The resulting breads are very cake like and heavy. Mouth feel and texture are generally unpleasant and many people faced with the prospect of eating such breads decide not to oo eat breads at all.
further example, a dough can be made from gluten-free flour mixed with commercially available gluten. If the gluten is mixed with these flours in the amount of 15 wt% to 20 wt% (note that this is 3 to 40 times greater volume than the above mentioned gluten substitutes) and then combined with water, a strong dough results, capable of being manipulated in much the same way as dough made from naturally occurring gluten based flours. However, this dough now obviously contains gluten and is useless to the gluten intolerant person.
Casual observations of commercially available gluten powder, when mixed with water show some distinct and easily recognisable properties. Said mixture quickly becomes a very strong gum that takes considerable effort to stretch or snap. When snapped into separate pieces, it can be re-constituted into a single whole simply by kneading it back together. If left to dry, it forms a shiny skin whilst remaining moist on the inside.
The invention described herein is a gluten substitute that in its powdered form can be added to any flour, gluten-free or otherwise, in any amount but optimally around 30 wt%, that duplicates as near as possible the characteristics of gluten. Mimicking gluten, it also very quickly becomes a strong gum (approximately 50% as strong as gluten, by casual observation) that takes considerable effort to stretch or snap. When snapped into separate pieces, it can also be re-constituted into a single whole simply by kneading it back together and if left to dry, it forms a shiny skin whilst remaining moist on the inside.
When mixed with a flour in optimal quantities (30 wt%) the invention allows a dough to formed quickly. This dough absorbs water at a similar rate to wheat dough, gets stronger with kneading and can be stretched or rolled to very thin consistency similar to wheat based doughs.
While the invention will now be described in connection with certain preferred embodiments in the following example so that it may be more fully understood, it is not intended to limit the invention to these particular embodiments. On the contrary it is intended to cover all alternatives, modifications and equivalents as may be included within the scope of the !invention as defined by the appended claims. Thus, the following example :which includes preferred embodiments will serve to illustrate the practice of this invention, it being understood that the particulars shown here are by way of example and for illustrative purposes only, and are presented to provide what is believed to be the most useful and readily understood description of formulation procedures as well as of the principles and conceptual aspects of the invention.
Method of manufacture Dry gluten-free flours are measured to the desired quantity. Water is added to form a wet paste consistency. The paste is then heated by microwave until the paste aerates and expands to about 3 times its original size and then o bakes solid. The resultant mass is allowed several minutes to cool and is then crushed into small pieces of approximately one centimetre in diameter.
The small pieces are then ground by a flour mill or similar to create a powdered gum.
Example Mix the following quantities 65.5 gram 43.7 wt% Tapioca Flour 16.3 gram 16.3 wt% Soy Flour 60.0 gram 40.0 wt% Water Divide the paste into two equal quantities and place into microwave safe containers. Bake in 600 watt microwave oven for around 5.5 to 6 minutes at maximum setting. Remove from oven and allow to cool. Crush cooled mass and mill.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing example and that the invention may be applied in other ways without departing from its essential attributes. It is therefore desired that the example be considered in all respects as being illustrative and not restrictive, reference being made to the appended claims, rather than to the foregoing description, and all changes which come with the meaning of the claims are therefore intended to be embraced therein.
S
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Claims (2)

1. A gluten substitute produced by mixing gluten-free starches with water, rapidly baking the mixture in a microwave oven until it forms a highly aerated solid mass which is then crushed and milled to form a powder.
2. A gluten substitute according to claim 1, wherein said starch is obtained from the group consisting of tapioca flour, soy flour, corn flour, rice flour, potato flour, sweet potato flour and buckwheat flour. Frank Uhlik 12 September 1999 S. S S S
AU47543/99A 1999-09-14 1999-09-14 Gluten substitute Abandoned AU4754399A (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
AU47543/99A AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute
NZ517803A NZ517803A (en) 1999-09-14 2000-09-13 Gluten substitutes comprising an aerated mass made by heating together a protein a fat a starch and a liquid
EP00962089A EP1217895A4 (en) 1999-09-14 2000-09-13 Gluten substitutes
PCT/AU2000/001089 WO2001019195A1 (en) 1999-09-14 2000-09-13 Gluten substitutes
CA002380632A CA2380632A1 (en) 1999-09-14 2000-09-13 Gluten substitutes
MXPA02002734A MXPA02002734A (en) 1999-09-14 2000-09-13 Gluten substitutes.
AU73950/00A AU777782B2 (en) 1999-09-14 2000-09-13 Gluten substitutes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU47543/99A AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute

Publications (1)

Publication Number Publication Date
AU4754399A true AU4754399A (en) 2001-03-15

Family

ID=3734390

Family Applications (1)

Application Number Title Priority Date Filing Date
AU47543/99A Abandoned AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute

Country Status (6)

Country Link
EP (1) EP1217895A4 (en)
AU (1) AU4754399A (en)
CA (1) CA2380632A1 (en)
MX (1) MXPA02002734A (en)
NZ (1) NZ517803A (en)
WO (1) WO2001019195A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108685136A (en) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 A kind of fast food and preparation method thereof

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2002342697A1 (en) * 2002-09-13 2004-05-04 Innogel Ag Foodstuff based on starch gel
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20060121160A1 (en) 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
GR1007003B (en) 2009-07-29 2010-10-05 Δημητριος Στρατακης Gluten-free crackers prepared on the basis of cheese, potato starch, mixture of additives, aromas and flavours
DE102010017171A1 (en) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Rye flour imitation
IT201700045728A1 (en) * 2017-04-27 2018-10-27 Maurizio Ceccioli COMPOSITION AND METHOD FOR THE PRODUCTION OF A FOOD MIX

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
IT8048101A0 (en) * 1980-03-07 1980-03-07 Filippo Sidoti GLUTEN-FREE BREAD-MAKING
IL60685A (en) * 1980-07-28 1982-04-30 Univ Ben Gurion Mix for the preparation of bread and cake products
DE3404381A1 (en) * 1984-02-08 1985-08-08 Fritz 5180 Eschweiler Poensgen Process for producing bakery products
SU1660657A1 (en) * 1988-07-01 1991-07-07 Всесоюзный Заочный Институт Пищевой Промышленности Dietary bread preparation method
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
CH684921A5 (en) * 1993-01-14 1995-02-15 Bimbosan Ag Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies
FR2709924B1 (en) * 1993-09-14 1995-12-08 Yves Woestelandt Gluten-free bread and its manufacturing process.
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production
FR2801172B1 (en) * 1999-11-19 2002-02-08 Sylviane Alamkan GLUTEN-FREE STARCH-BASED FOOD COMPOSITION
FR2802774B1 (en) * 1999-12-28 2002-12-27 Eurogerm Sa PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108685136A (en) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 A kind of fast food and preparation method thereof

Also Published As

Publication number Publication date
CA2380632A1 (en) 2001-03-22
WO2001019195A1 (en) 2001-03-22
EP1217895A1 (en) 2002-07-03
EP1217895A4 (en) 2003-01-22
NZ517803A (en) 2004-03-26
MXPA02002734A (en) 2003-10-14

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