CA3005341A1 - Oat-based dough and products therefrom - Google Patents

Abstract

A dough formulation comprising 55 to 80% oats; 7 to 35% pulse flour; 7 to 25%
binder; and up to 1% salt, dry weight, combined with water from 0.8 to 2-fold the weight of the dry ingredients. Oats may include oat flour; ground or partially ground Scottish oats, quick oats or rolled oats; steel cut oats, or combinations. Oat flour may be from naked oats. The dough formulation may be used for baked or boiled products such as breads, rolls, dumpling wraps or noodles. Products formed from the combined oats and pulses together in a dough, have the nutritional benefits of high fiber, high quality protein, optionally gluten-free, and with good consumer acceptance. Breads or rolls require no yeast or advance rising before baking, but rise due to steam expansion. Wraps made from the dough formulation can be readily separated after stacking, freezing and/or thawing.

Description

OAT-BASED DOUGH AND PRODUCTS THEREFROM
FIELD
[0001] The present disclosure relates generally to dough formulations.
More particularly, the present disclosure relates to dough formulations containing oat flour.
BACKGROUND

[0002] The oat (Avena sativa) is a species of cereal crop known for its soluble fiber content associated with beneficial health effects. The term "oat" refers to the whole plant, by may also be used to refer to the seed of the plant, the main edible component.
Oat crop varieties grown for human consumption are referred to as "milling oats", while the majority of oat crops are not intended for human consumption and include pony oats grown as feed for racehorses, or feed oats and forage oats grown for the livestock market.
Further, specialized oat-derived compounds used for non-food purposes, such as creams and cosmetics. A
growing industry for non-food purposes has evolved around specialized uses of beta-glucans and other natural components of oats.

[0003] Evidence of the domesticated oat plant dates back about 3000 years to Europe. Because the plant grows best in temperate regions, the Canadian prairies provide a large proportion of the oat production world-wide.

[0004] In Canada, the 2016 Census of Agriculture indicated that over 2 million acres were planted with oats. The vast majority of Canada's oat crops are located in the prairie provinces of Alberta, Saskatchewan, and Manitoba where long daylight hours in summer and cool nights contribute to ideal growing conditions. Oats grown in Canada and exported around the world. New varieties of oats are constantly introduced, as may be desirable for such qualities as high beta-glucan content or

[0005] New oat varieties and products are constantly introduced in Canada. For example, a new variety of hull-less, hair-less oat, called AC Gehl may be referred to as "naked oats", was developed and is grown in Canada. This new variety was developed by Dr. Vern Burrows of Agriculture and Agri-Food Canada, and is referenced in Plant Breeders Rights Certificate Number 4572, granted on July 12, 2013. According to the Plant Breeders Rights Certificate, The selection criteria used in the development of this variety included straw strength, seed size, seed hullessness, minimum trichomes and high yield.

[0006] Canadian Naked Oats, a producer in Niverville, Manitoba, Canada, provides access to the AC Gehl oat variety, describing it as having unique properties that make it a good substitute for rice. This naked oat variety is a bald-seeded hull-less oat, largely free of surface-borne hairs, which qualities make the variety easier to handle and process. The kernel has a thin waxy coating in place of a hull.

[0007] While growing conditions for rice are well established in China, oat production is in a stage of accelerated development, as varieties well suited to soil and climate conditions are developed and tested. Consumer acceptance of oats in the Chinese culture that has long depended on rice as the staple grain crop is challenging. Oat varieties and oat-based products are gaining acceptance amongst consumers seeking improved health and variety in their daily diets.

[0008] The term "oat" may be used to refer to the entire plant, but more often the term is used to refer to the kernel itself, which is a component of the whole plant.

[0009] The "groat" is the hull-less kernel of the oat plant, which includes the germ, the bran, and the endosperm. Groats are typically separated from hulls by contact with a coarse surface such as a rough milling stone. Steel-cut oats are the hull-less kernels that maintain the bran, but which have been sliced into smaller pieces for a quicker cooking time. Rolled oats are a common ingredient in granola, and are prepared from de-hulled oat kernels that have been toasted, hulled, steamed and rolled. Quick-cooking oats are from de-hulled kernels that have been cut, steamed, and rolled into thinner flakes for quicker cooking times.
The term "instant oats" is often applied to rolled oats that have been pre-cooked and dried so as to cook faster, and is used as a popular instant breakfast cereal.

[0010] Oat bran is the outer casing of the oat kernel, which remains after the hull is removed. The bran of the oat contains both insoluble and soluble dietary fiber. The fiber content of the oat, present in both the bran and the endosperm, differs from that of other starch-containing cereal plants and grains, such as wheat and rice, in that it has a higher content of soluble fiber. Approximately one-third of the fiber content of oats may be attributable to soluble fibers, which includes beta-glucan. While soluble dietary fiber cannot be absorbed in the intestinal tract, it is readily fermentable by colonic bacteria, producing short-chain fatty acids, which can be absorbed by the human intestinal tract, and which can also serve as energy for the colonic bacteria. By way of contrast, insoluble fiber passes through the human intestine relatively unchanged.

[0011] The soluble fiber content of oats is largely attributable to beta-glucans, polysaccharide components primarily of the endosperm but also of the bran.
Beta-glucans are associated with certain health benefits in humans, and are considered to be protective against heart disease and diabetes, as well as being linked to serum cholesterol-lowering effects. Beta-glucans are known to produce a gelling consistency in water.

[0012] The protein content of oats is relatively low, as carbohydrate content is the mainstay of this cereal crop. About 13-18% of the calories in oats are attributable to protein.
The protein supplied by oats is of relatively high quality and is readily digestible, but typical of cereals and grains, most oats have an essential amino acid profile that is low in lysine. The nine essential amino acids which must be derived from dietary sources in order to optimize protein synthesis are: histidine, isoleucine, leucine, lysine, methionine (can include cysteine, also referenced as "sulfur amino acids"), phenylalanine (combined with tyrosine), threonine, tryptophan and valine.

[0013] Protein-containing foods may be compared with previously established optimal amino acid levels to determine protein quality, and when one of the amino acids is the lowest of the established levels, it is said to be "limiting" the quality of the protein. In the case of oats, lysine is al limiting amino acid. Consumption of oats in combination with a protein source for which lysine is not the limiting amino acid helps raise the protein quality of the combined sources. Such protein sources are said to be "complementary" to each other.
Grain proteins are not typically complementary with other grains, but may be paired with other plant sources to create a higher quality of protein.

[0014] Conventionally, oats have been prepared as sweet rather than savory products. For example, oats are often consumed in breakfast products such as porridge, granola, or in processed breakfast cereals such as Oat SquaresTM (QuakerTM, Pepsico Canada ULC., Mississauga, Canada) or CheeriosTM (General Mills Canada, Mississauga, Canada). Granola bars employ oats in a product that is consumed as an on-the-go option for individually wrapped convenience food. The common link with these known conventional uses of oats is the addition of sugar, to result in a sweet product to which sugar is already added (granola bars and processed breakfast cereals), or to which sugar may be optionally added after preparation (such as porridge). Oat-based products are typically relegated to convenient consumption at breakfast.

[0015] Few uses of oats are directed toward savory products, or toward home-prepared main dishes intended for consumption at the later meals of the day.
Oats are not conventionally employed as a major component of dough or dough-based products.

[0016] Health conscious consumers are eager to explore new food formulations that offer benefits such as gluten-free, high fiber, or high quality protein so as to realize their personal health goals. Weight control is a focus for many consumers. Healthy food products that include whole grains assist consumers in meeting weigh control goals.
Further, consumers are taking proactive steps in an effort to avoid diseases shown to have dietary contributing factors, such as diabetes, heart-disease, and certain cancers such as cancer of the colon. Aside from health-related rationale, many consumers wish to satisfy their culinary curiosity by trying foods that offer new and interesting tastes and textures.

[0017] It is, therefore, desirable to provide an oat-based dough formulation suitable for unconventional uses of oats.
SUMMARY

[0018] It is an object of the present disclosure to obviate or mitigate at least one disadvantage of previous dough formulations. Dough formulations and products prepared therefrom are described, in which the main ingredients are from two different plant categories not normally considered in combination for food products: oats and pulses.
When these two primary ingredients are combined together as described herein, the resulting doughs and products have advantageous nutritional and physical properties.

[0019] In a first aspect, the present disclosure provides a dough formulation comprising water and, on a dry weight basis: 60 to 80% (wt/wt) oat flour; 15 to 35% (wt/wt) pulse flour; 3 to 8% binder; and 0 to 1% salt.

[0020] In a further embodiment, there is provided a method of preparing a dough formulation comprising: combining, on a dry weight basis, 60 to 80% (wt/wt) oat flour; 15 to 35% (wt/wt) pulse flour; 3 to 8% thickener; and 0 to 1% salt; adding water slowly; and kneading to form the dough formulation.

[0021] In aspects, the present disclosure provides doughs are described for use in baked products such as breads and rolls or for use in boiled products such as dumplings or noodles.

[0022] Other aspects and features of the present disclosure will become apparent to those ordinarily skilled in the art upon review of the following description of specific embodiments in conjunction with the accompanying figures.
BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Embodiments of the present disclosure will now be described, by way of example only, with reference to the attached Figures.

[0024] Figure 1 is a photograph of a cross-sectional view of a baked roll made in accordance with the dough formulation and method described herein, having lighting supplied from above to illustrate air cells.

[0025] Figure 2 is a photograph of the roll of Figure 1, with lighting supplied from below to further illustrate air cell size.
DETAILED DESCRIPTION

[0026] Generally, the present disclosure provides an oat-based dough formulation and uses therefor. The formulation includes ground oats (oat flour) together with a flour derived from pulses, a category of plants that are members of the legume family. The combination of oats and pulses renders a desirable consistency of doughs that may be used for baked products such as breads and rolls, as well as boiled products such as dumpling wraps and noodles.

[0027] Advantageously, the doughs described herein and the products formed therefrom have a consistency that is cohesive, easy to work with and knead, that can rise without the use of yeast or other leavening agents, which possess a number of beneficial nutritional qualities, and which have desirable flavors and organoleptic properties.

[0028] Pulses. The term "pulse" derives from the Latin word puls meaning "thick soup". The category of pulses encompasses specific plants of the legume family, such as peas, beans, and lentils, that grow in pods and are harvested as dry grains, unlike other categories of vegetable crops that are harvested while still green. The term "pulses" is generally applied to mean the edible seed portion of such crops, such as the pea, the bean, or the lentil isolated from these categories of plants.

[0029] There is early evidence of pulses being eaten by humans as far back as 7,000 years ago in the Fertile Crescent of the Middle East. Pulses have been known as stapes in modern times, around the world. The United Nations declared 2016 to be the "International Year of Pulses", in recognition of the increasing importance of pulses as the future food of health, nutrition, and sustainability.

[0030] The United Nations Food and Agriculture Organization (FAO) recognizes 11 different types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and "pulses nes", which is a category to capture those plants not specified in the other categories. Further information on pulses can be found at the website of The Global Pulse Confederation or Pulse Canada. The highest level domain websites for these organizations are: pulses.org and pulsecanada.com.

[0031] Most pulses have a high protein content compared with green vegetables, and a high dietary fiber content. Pulses are typically low in fat. Four general categories of pulses that are most universally recognizable are: lentils, beans, chickpeas, and peas.

[0032] Examples of pulses in the lentil category (lens culinaris) are:
red lentils; black lentils (or beluga lentils); green lentils; and brown lentils. Many lentils can be split, as well as whole.

[0033] Examples of pulses in the bean category (phaseolus vulgaris) include: pinto beans; mung beans; adzuki beans (also called azuki or aduki beans); black beans; anasazi beans; appaloosa beans; lima beans; black calypso beans; black turtle beans;
flageolis (a French kidney bean); navy beans; white navy beans; butter beans; black soy beans;
cannellini beans; red kidney beans, white kidney beans; great norther beans;
Jacob's Cattle Trout Beans; faba beans; pink beans; pinto beans; romano beans; and scarlet runner beans.

[0034] Pulses in the chickpea category (Cicer Arietinum) may be referred to as garbanzo beans, Bengal gram, chana, or Kabuli chana.

[0035] Pulses in the pea category (peas) include green peas; yellow peas;
yellow-eyed peas; black-eyed peas; marrowfat peas; or pigeon peas. Many peas can be split, as well as whole.

[0036] Geography and Farming Conditions. Pulses promote sustainable agriculture, and on a per-calorie basis have a low release of greenhouse gases. Growing pulses can increase soil health through nitrogen fixation and capture, reduced erosion, and because less water is required to grow pulses as compared with that required for most other vegetable crops having a higher water content at harvest. Thus, a reduced amount of fresh water irrigation is needed when compared with most other vegetable crops harvested with a higher water content.

[0037] Numerous pulse crops are grown in Canada. The 2011 Statistics Canada Census of Agriculture reported that the vast majority of pulse crops were grown on the prairies, with 79% of Canada's total pulse production being grown in the province of Saskatchewan, followed by 16% grown in the province of Alberta. Optimal farming conditions relating to soil composition, sunshine, growing season, rainfall and temperature can be found in the cool, sunny, and dry climate of Saskatchewan. The location of sea ports to the west of the Prairie provinces readily permits export by shipping to China, India, and other major markets. As a contribution to the global markets, Canada provides a large amount 38% of lentils, ranking first in the world for lentil production.
Canada produces 21%
of the world's dry peas, with a ranking as first in overall pea production.
The next most popular pulse crop grown in Canada is chickpea, with Canada ranking 9th in global production, supplying 0.8% of world's chickpeas in 2011.

[0038] Crop rotation is employed routinely with pulses and other grains or oilseeds on the Canadian prairies, with advantages being the disruption of crop-specific disease or insect cycles, and the replenishment nitrogen to the soil (pulses fix nitrogen in the soil), thereby reducing the need for fertilization.

[0039] Physical Properties. Pulses are harvested as a dried product, and have good shelf-life due to the low water content. The fat content is also low, and thus the opportunity for spoilage due to fat oxidation is low. The high fiber content of pulses can be found both in the brans or hulls (cellulosic water-insoluble fiber), as well as in the starches or flours (soluble fiber and resistant starch).

[0040] Pulses can be fractioned in to fibers (brans/hulls), and once de-hulled can be ground into flours or starches, for specialized uses and consistencies. Brans are formed when the seed coats or hulls of pulses are removed by milling. This fraction has the highest fiber content. Once the seed coat or hull is removed, and the bran fraction separated, the remaining interior portion of pulses can be milled into a flour having different physical properties from the bran fraction.

[0041] Health and Nutritional Properties. Pulses are healthy foods, in part because of low fat content, high protein and fiber content, and also due to high levels of vitamins and minerals such as calcium, potassium, folate, zinc, iron, and magnesium.
Because the high protein content is not derived from animal sources, pulses are a major protein source for those who eat little or no meat, cheese, or other animal products, either by necessity or by choice. Increased pulse consumption could improve the overall nutritional value of the current North American diet, the hallmarks of which are high levels of fat and of simple carbohydrates (sugars). Pulses can assist in maintaining a healthy population of gut bacteria, can ward off obesity, and other chronic diseases, and can help maintain a healthy body weight.

[0042] Fibers and starches (oligosaccharides) are two types of complex carbohydrates that have distinct health advantages over simple carbohydrates:
monosaccharides and disaccharides (sugars). Fibers must be fermented by resident bacteria within the colon of a subject in order to permit absorption of any energy derived therefrom. Digestible starches are readily available energy sources that are broken down to sugars and absorbed as a result of digestion in the small intestine.
Typically, such starches are fully digested by the time a meal transits past the small intestine and into the colon, where the majority of bacterial fermentation occurs in the gut. Although digestible starch would be readily fermentable by the colonic bacteria, it is typically absorbed upstream. The starch content of pulses can be found in the endosperm of the seed or grain of the plants, and can readily be isolated or purified by mechanical removal of the bran and/or germ.

[0043] Flours derived from pulses will have lower fiber content due to the removal of the exterior bran, leaving the interior content of the pulse, which includes the endosperm and germ, and thus contains protein, fat, carbohydrate and fiber. Even when ground into flour, pulses maintain a large amount of complex carbohydrates, including fiber. When starch is isolated from a pulse, the fat and protein content is minimal, and it would not be considered a flour per se. The isolated starch of pulse plants may be used as a thickener or a binder, or in place of other starches from plant sources.

[0044] Non-fermentable fibers (typically referred to as water-insoluble or simply "insoluble" fibers) will pass through the human intestine relatively unchanged. Often this is referred to as "roughage". Insoluble fibers are not a source of energy and cannot be absorbed, but such fibers still possess value to human health in that the passing-through of roughage can slough off the oldest of the intestinal cells at the tips of the villus structures in the intestine. This sloughing ensures intestinal cells have quick turn-over within the lumen of the intestinal tract, reducing exposure to carcinogens, and potentially reducing the likelihood that cells will turn cancerous. Increased sloughing of cells through passage of insoluble dietary fiber is one possible mechanism to explain the epidemiological observation that a high fiber diet reduces the risk of developing colon cancer.

[0045] Soluble fibers, such as "resistant starch", are a category of starch that is resistant to breakdown by amylase enzymes in the small intestine, and which arrives relatively intact at the colon, ready for colonic bacterial fermentation. Some starches found within pulses behave as resistant starch, and thus adds to the soluble fiber content.

[0046] The category of soluble fiber encompasses complex carbohydrates that do not fit into the starch category, nor do they fit into the insoluble fiber category. If such fibers can be fermented by colonic bacteria, these are considered to be soluble fibers.
The short-chain fatty acids produced as a result of colonic fermentation of resistant starch and soluble fibers by colonic bacteria, can be readily absorbed by the bacterial cells resident in the lumen of the intestine, as well as by the large intestinal cells themselves, providing an energy source to either the colonic bacteria or the human subject. Two-, three-, four- and five-.carbon chain length is typical of the short-chain fatty acid fermentation products.

[0047] Resistant starch and other soluble fibers are linked to low blood cholesterol, low blood lipids, and well-controlled blood sugar. Thus, such complex carbohydrates can help manage diabetes, possibly by reducing the rate at which absorption of simple sugars occurs from within the lumen of the gut.

[0048] Conventional Uses of Pulses. In terms of human consumption, pulses tend to be used in recipes that are savory instead of sweet. Such savory recipes may include stews, soups, falafel, casserole, and dal. Pulses may be found in recipes in combination with meats, or in place of meats in main dishes. Pulses form the basis of many vegetarian and vegan dishes. While pulses may be ground into a flour, it is nevertheless uncommon to combine pulses with grains as main ingredients in a recipe.

[0049] Pulse and Oat Proteins have Complementary Amino Acid Patterns.
Pulses are relatively high in protein, with 20 to 30% of the calories of pulses being attributable to protein. Regarding protein quality, with regard to the nine essential (or "indispensable") amino acids known to be needed in protein synthesis in humans which cannot be produced by the body, established values are considered to be the optimal levels in high-quality protein, stated in mg/g of protein: histidine 18; isoleucine 25; leucine 55; lysine 51; methionine (+ cysteine) 25; phenylalanine (+ tyrosine) 47; threonine 27;
tryptophan 7;
and Valine 32. This reference ammo acid pattern is recommended by Health Canada for evaluating the quality of food proteins using the protein digestibility corrected amino acid score. While animal-derived protein sources closely approximate the recommended indispensable amino acid levels more closely than do plant-derived sources, combinations of plant-derived protein sources can be utilized to more closely approximate these desirable ratios, thereby increase the quality of the protein when consumed in combination.

[0050] Plant protein sources rarely offer a complete complement of the essential amino acid. However, complementary protein sources can be co-consumed so that a full complement of the nine essential amino acids is ultimately consumed. Combining plant sources with animal sources of protein can complete the essential amino acid profile.
Further, combining pulses with other plant-based foods, such as oats, helps to complete the essential amino acid profile, necessary for optimal health.

[0051] Oats are known to have low levels of lysine, and thus lysine is said to be the limiting amino acid in terms of optimal protein quality. Pulses are known to have adequate levels of lysine, while the sulfur-containing amino acids (methionine and cysteine) are the limiting amino acid for protein quality. Thus, when combined together, the oats and pulses provide a more complete protein, compensating for respective deficiencies in lysine and methionine. Oats and pulses may therefore be referred to as complementary protein sources.

[0052] Combining complementary protein sources within the same food is not the primary nutritional objective provided an individual's overall diet is balanced with such complementary sources. There is nevertheless an advantage realized when combining complementary proteins in the same food product, such that the individual consuming the food need not pay as close attention to the protein quality of other foods to be consumed simultaneously, knowing that the combination of oats and pulses together in one single food already achieves an improved amino acid pattern.

[0053] Naturally occurring phytochemicals, as well as vitamins and minerals, are found in pulses, and may have beneficial health effects. Antioxidant effects of such phytochemicals have been investigated as one possible mechanism by which a high plant diet can reduce development of certain cancers.

[0054] The combination of high fiber, and low simple carbohydrates may lead to an increased feeling of satiety from consumption, as well as avoiding large fluctuations in blood sugar. Pulses typically display low glycemic index values relative to processed starches, These effects as well as others can help humans avoid over-eating and thus can lead to a healthier body weight. Being low in fat, and derived from plant sources, pulses are low in saturated fats. Being low in fat, it would be rare that a fat or oil would be extracted from pulses, and thus hydrogenation of such fat is highly unlikely. Without hydrogenation, there is little opportunity for the development of trans fats during process of unsaturated fats found in pulses.

[0055] Dough Formulation. The formulation described herein combines oat flour with flour or starch from a source of pulses, together with a binding agent to form a cohesive and versatile dough with numerous advantage, such as:

[0056] = Yeast is not required for baked products to achieve rising;

[0057] = Air cells of regular size and shape are formed in baked products despite absence of gluten, or the use of yeast in baked products;

[0058] = Gluten can be entirely avoided for those individuals trying to avoid gluten, or who cannot consume gluten for the reasons of an aversion, and allergy, or due to Celiac disease.

[0059] = Boiled products such as wraps or noodle maintain structural integrity;

[0060] = Wraps readily separate from stacked packaging;

[0061] = Wraps readily thaw from frozen without impact on separability;

[0062] = Wraps do not need to be wet along the edges in order to be crimped together when filling is inside;

[0063] = Health benefits attributable to both oats and pulses are realized by eating a food that combines these two beneficial plant sources together;

[0064] = The combination of oats and pulses improves the quality of protein contained in the combined product, as the two plants compensate for each plant's different limiting amino acid.

[0065] = Consumer acceptance is high, as the edible products formed from the dough formulation has an acceptable consistency, and good flavor.

[0066] = Rice flour and/or wheat flour can be avoided for those who have allergies, intolerances, or specific food preferences. Gluten may be avoided. However, if starches are desired as possible binders, they may optionally be added from plants other than oats or pulses.

[0067] The uses of the dough formulations described herein typically fall into two categories: baked products and boiled products.

[0068] Oats Ingredients. There are numerous types and varieties of oats may be used in the formulation. Conventional varieties may be use, or specialized varieties, such as naked oats of the AC Gehl variety, may be used. All types of oats as may be purchased in bulk from a supplier, found in a grocery, or in a health store or natural foods store may be used. The oats are used without a hull, so as to be finely ground and of a powdery consistency.

[0069] The oat component of the dough may include flours, ranging from finely to coarsely ground, or may include some of the whole oat, but merely cut, such as a quick oat or a steel-cut oat. An exemplary combination of oats which may be used in a baked product may have more coarse particles, whereas an exemplary combination of oats for a boiled product such as a noodle may utilize finely ground flours only.

[0070] The oat content of a bakery dough, containing whole grain for a visually healthful product appearance may include four kind of oats in combination, such as finely ground oat flour( 35%), Scottish oats (25%), quick oats (20%), and steel cut oats 20%. The Scottish oats and quick oats may be coarsely or finely ground, to achieve the desired consistency.

[0071] The oat content of a pasta or dumplings dough may simply comprise a pure oat flour, such as a finely ground naked oats flour based on the AC Gehl variety of oat plant described in in Plant Breeders Rights Certificate Number 4572, granted on July 12, 2013.
The smooth texture of the oats creates the expected consistency that a consumer may want to see in a noodle or dumpling wrap, if not in a bread or roll product. Thus, the oat content of the dough formulation can be a combination of oats from a variety of sources, and with varying consistencies ranging from fine grind to coarse grind, and including large particulates.

[0072] Pulse flours. Pulses of the types listed above may be used as flour, which may include coarse and fine grinds and particulate that is not entirely ground at all (such as with steel cut oats). The hulls of the pulses must be removed, and typically the bran or seed coat is removed by milling. The pulses can thus be ground into a flour of fine consistency for use in the formulation.

[0073] An exemplary pulse flour for use in the instant formulation is mung bean flour, soybean flour, or chickpea flour. Further, the flour may be from ground varieties of pulses such as red lentils; black lentils (or beluga lentils); green lentils; brown lentils; pinto beans;
mung beans; adzuki beans (also called azuki or aduki beans); black beans;
anasazi beans;
appaloosa beans; lima beans; black calypso beans; black turtle beans;
flageolis (a French kidney bean); navy beans; white navy beans; butter beans; black soy beans;
cannellini beans; red kidney beans, white kidney beans; great norther beans; Jacob's cattle trout beans; faba beans; pink beans; pinto beans; romano beans; scarlet runner beans;

chickpeas; green peas; yellow peas; yellow-eyed peas; black-eyed peas;
marrowfat peas;
pigeon peas; or a combination of these may be used.

[0074] The level of pulse flour that may be included in the dough depends on the desired interplay with other ingredients of the dough. From 7% to 35% of the dough formulation by weight may be included as pulse flour, for example from 10% to 30% of the dough may be from flour. From 15% to 20% is an optimal range. The flour may be coarse or fine grind.

[0075] Binders and Thickeners. Additional Ingredients of the formulation include a thickener or "binder", such as psyllium (also referred to as ispaghula), or other swellable polysaccharide. Psyllium hull is a source of mucilage, which is a glycoprotein that is thick and gluey in the presence of water. The mucilage has a role in the storage of water for plants. The glycoprotein of psyllium acts as a soluble fiber in the human diet, and is often employed in relief of constipation. Such binders are ones known to swell up and bind with water. Such binders are often used to thicken liquids. Binders such as psyllium, may advantageously be of a fine grind so as to increase surface area and so as to blend readily with other powdered ingredients.

[0076] Other binders such as pectin and starch may be used. Such starches may be derived from wheat, corn, or potato, and may be modified in such a way as to increase water-binding properties in the dough. The binding of water by the binder ingredient contributes to the air cell formation of the dough when baked products (bread/rolls) are prepared, due to expansion of entrained water under the pressure within the dough during baking. The soluble fiber provided in the beta-glucan component of the oat flour provides similar advantages as the binder, such as psyllium, in terms of consistency and water absorption. Thus, the more oats are used in the formulation, the lower the amount of binder that may be used. Starches and resistant starches within the oat and pulse flours also contribute a certain amount of water binding, and can thus be employed in the formulation to displace some of the binder.

[0077] Binders, also known as thickeners or gel-forming agents are used in the dough formulation. The contribution of this component to the formulation is that it readily adsorbs water, and assists in the smooth consistency of the dough, even when larger particulate ingredients are present. For example, when steel-cut oats are included in the formulation, the binder component helps the dough maintain its consistency and cohesiveness even when chunks and lumps of the steel-cut oats are present.

[0078] A variety of binders are available, and may be included, each providing its own subtle and unique properties. Starches, for example, are fully digestible and highly soluble with water. Fibers or gels, such as psyllium or pectin may be used as a binder, and results in good gel-forming properties between water and other components of the dough formulation. Psyllium, however, is not a starch component, but rather is a soluble fiber derived from the husk of psyllium plants, or ispaghula, a plant of the genus Plantago, the seed of which are commercially used for mucilage. Other exemplary soluble fibers include pectin

[0079] The binder or binding agent, whether it is a starch or a fiber is able to absorb water quickly, and promotes the binding of the dough into a cohesive matrix.
The binder enhances the elasticity of the formulation, as well as promoting water retention and gel formation within the dough. These properties work together in the formation of stronger air cells upon matrix expansion during baking (in instances of baked products when steam is formed from entrained water in the dough and ultimately released). Further, for boiled products, the binder helps the dough maintain its integrity while immersed in rapidly boiling water. If less psyllium is desired in the final product, the content of other starches may be increased, or the content of oat included in the formulation can be increased, thereby introducing a higher level of beta-glucan in the dough.

[0080] Exemplary binding agents that can be used in the dough include starches derived from other plants containing starch, or modified starch, that can act to thicken liquids.

[0081] Starches include potato starch, corn starch, wheat starch, tapioca starch, modified tapioca starch, arrowroot starch, bean starch, such as mung bean starch, and other types. When gluten-free products are desirable, wheat starch can be avoided.
Notably, gluten is a protein component of wheat, which should only be present in small amounts when wheat starch is isolated. However, for those consumers that demand products that are gluten-free, even trace amounts of gluten that may be found in wheat starch may be too much, and have detrimental or devastating effect. Thus, for gluten free products, a different starch type other than wheat starch, should be employed.

[0082] In an exemplary embodiment, the binder, or binding agent, comprises both a soluble fiber (such as psyllium or pectin), and a starch. A typical binder may include about 40-60% psyllium, and 40-60% starch, such as mung bean starch. The starches may be mixed together from different sources, such as those listed above, so as to provide the taste or consistency consumers may demand.

[0083] When the binder component comprises starch, an ideal amount of starch to include in the dough formulation is about 7%, for example 6 to 9%, of from 5 to 15%. An exemplary type of starch for the dough formulation is mung bean starch at a level of 7% of dry ingredients, or tapioca starch at a level of 7% relative to other dry ingredients. When psyllium is also included in the binder, it may be present in the dough formulation in an amount of about 7%, for example as 5 to 10%, or in the range of from 3% to 15%.

[0084] Salt. Salt may be used in the formulation to the extent that it is preferred by the consumer. Salt in baked goods can act to enhance the flavor of the food, but are not mandatory for those who prefer the taste of a product without salt.

[0085] Water. Water can be added to the products at different levels, depending on the product being produced from the dough, and depending on the method of cooking, and the desired outcome. Some examples of water content in the dough are provided below.
These may be expressed as ratios of dry ingredients to water, or as the number of times of dry ingredients by weight that would be represented by water in the formulation.

[0086] Water is a key ingredient in the dough, as otherwise the dry components would not be held together. Where the dry components are sold in combination, but separately with a recipe or instructions as to how much water to add, this type of kit or commercial product is encompassed by this description.

[0087] For bread products to be baked, the water is slightly higher, ranging from 1:1.3 to 1:2 (dry ingredients: water). For bagels, from 1.3 to 1.5 times the weight of the dry ingredients can be added as water, for example; 1.35-1.4 times by weight of the dry ingredients may be water. For dinner rolls it, the ratio may be from 1.4 to 1.7, so that the amount of water added in excess of the dry ingredients by this amount. For example, the ratio of dry ingredients to water in such dinner rolls may be from 1:1.5 to 1:1.6. For fluffy and light breads without a lot of whole grain content, the water could be present at an amount of from 1.55 to 2.0 times the amount of dry ingredients, for example; 1.65 ¨ 1.8.

[0088] Products intended to be boiled, can have a water content that is lower than that of the dough for baked products, since the product will not dry out in the cooking (boiling) process. A pasta such as for fettucine or spaghetti noodles may have a water amount that is 0.9 times the amount of dry ingredients. Thus the dry ingredients may be in excess of the water content. For dumpling wraps, which may also include perogies, or tortellini, the amount water added may be from 1.0 to 1. 2 times the dry weight, for example, water may be from 1.0 to 1.1 times the weight of the dry ingredients.

[0089] I) Baked Products

[0090] The products formed from the dough formulation described herein may be cooked as baked products, such as breads, bagels, and rolls. In terms of the differences in dough formulations between baked products and boiled products, typically the boiled products use less water in the dough formation. Further, the pulse flour may be lower in the boiled products. For example, the dough to be used for baked products may optimally have from 20% to 30% of pulse flour, while for pastas or wraps, the content may be from 15% to 20%
for pulse flour. Further, more whole grain and coarse grind ingredients are used in the baked products, as compared with the boiled products.

[0091] Matrix Expansion. When water content of dough reaches a critical temperature where liquid form converts to steam, the elastic matrix in which the water is contained expands without releasing steam, thereby forming air cells or air pockets which emulate the cells formed from yeast-risen dough products.

[0092] The step of kneading, when employed in preparation of the dough formulation for rising products, creates air pockets and strengthens the matrix of the formulation.
Without gluten content in the formulation, it has been a challenge in the industry of baked products to produce small and regularly-spaced air cells. Such a consistency is desirable in breads, bagels, rolls, and other dough-based products. Consumers have come to expect a light and airy bread composition so as to provide a greater surface area upon which to place sandwich contents and spreads.

[0093] Yeast is not required to achieve rising in the baked products formed. Rising occurs in the process of baking. Thus the method can be carried out more efficiently without a yeast activation or rising the dough prior to baking.

[0094] No-rise Option. A dough that may contain additional flour from a grain source, such as millet, may be used when air cells in a baked product are undesirable.
Further, by adding whole grain, or flour that is not finely milled, the dough will have a heavier consistency and will be more resistant to forming air cells when the steam expands upon baking. The addition of such components to the dough can impact the matrix of the dough formed, so as to reduce elasticity and water-holding capacity of the dough.

[0095] Baking Times, Temperatures, Conditions. The dough formulation may be baked at any conventional temperature typically used for bread, rolls, and bagels, or may be cooked at a higher temperature, for example ranging from 350 ¨ 425 C.
Specifically, from 375 to 400 C. At higher temperatures, the water content entrained in the dough matrix is allowed to expand to steam, and when it does so quickly, the product rises during the baking process.

[0096] The dough may be sprayed with water prior to baking, and during the baking process, such as 20 minutes after the baking commences. The spraying of water onto the baked bread or rolls maintains a supple crust, so that when the water entrained in the dough matrix expands, the crust does not crack. This optional step may be repeated once or twice during the baking process, and may be done by hand, or may be done with automation on a commercial scale

[0097] The dough formulation is baked until the appropriate state of doneness, which can be readily determined, for example by evaluating whether the dough is unbaked in the center of the finished product. From 40 minutes to 1-hour is an appropriate cooking time, depending on water content, size of baked product, and heating conditions.

[0098] //) Method: Boiled Products.

[0099] Advantageously, wraps used for dumplings readily separate from each other when the dough formulation is used. Additionally, noodles also separate from each other, whether dried or fresh, and do not clump excessively upon boiling.

[00100] Whether freshly prepared wraps are stacked and utilized soon thereafter in dumpling preparation, or if the wraps are stacked and frozen for later use, the individual wraps to not adhere to each other, and there is no need for a dusting of flour to be placed in-between wraps.

[00101] Advantageously, there is no need for a flour, such as rice flour or wheat flour, to be dusted between uncooked wraps when stacked.

[00102] When preparing individual wraps, no water is needed to maintain adhesion when crimping or pinching edges together.

[00103] Noodles prepared from fresh or frozen have good integrity, and can be boiled without causing adjacent noodles to adhere to each other. Noodles readily separate upon boiling.

[00104] The color of wraps and noodles prepared with the dough formulation can range from light and translucent to darker and more brown, or trending toward black in color, if for example a dark type of bean flour is used, like black bean flour.
Whether light or dark in color, all embodiments possess certain advantages. With the consumer concern for healthy eating, and introduction of whole grains into prepared foods, consumer acceptance of darker-colored flour-based products is increasing. The consumer has come around to seeking darker-colored products, as the darker in color and less translucent a product is, the more representative of healthy whole-grain ingredients. Consumer acceptance is nevertheless dependent upon taste and texture. A dry or grainy mouth-feel is still less acceptable to even the most health-conscious consumer. Advantageously, the darker color of the wraps and noodles prepared with the instant formulation still represents positive health benefits to the consumer, but the products do not possess a dry or grainy mouth-feel. Thus, the product acceptance to a health-conscious consumer is likely to be high. The consumer may even be pleasantly surprised by the smooth texture of the wraps or noodles so prepared, as the expectation of purchasing a darker colored and less translucent product that may be typical of rice-based wraps or noodles would be a grainy, dry, or particulate texture.
The instant formulation will provide the consumer with a pleasant surprise, giving the advantage of a healthy whole grain without any compromise on the smooth texture the consumer is used to in conventional products.

[00105] Preparation of the wrap dough for dumplings involves comingling the dry ingredients together by sifting or vigorous stirring, followed by slow addition of water, together with kneading. Wraps and noodles need not be boiled for lengthy periods of time.
Because dumpling wraps tend to be thin, the boiling time needed should not be too long, so that the wrap structure does not begin to dissolve or disintegrate. About 2 to 6 minutes is adequate, with 3 to 5 minutes being optimal.

[00106] Dumplings prepared with the wraps formed from the dough formulation described should not be over-boiled. From freshly-prepared room temperature dumplings, whether or not the wrap dough had previously been frozen, the boiling time of about 2-3 minutes is optimal. From frozen pre-prepared dumplings may be boiled form 5 minutes.

[00107] Draining/Rinsing. After boiling, drain and rinse the dumplings or noodles so as to avoid the sticking together of adjacent cooked dumplings or noodles.

[00108] Examples

[00109] The following examples provide specific formulations and detailed descriptions of ingredients and methodologies. These examples are not to be construed as limiting.

[00110] Example 1

[00111] Oat and Chickpea Dumpling Wraps

[00112] A dumpling wrap dough formulation is prepared containing the following dry ingredients on a %wt/wt basis:

[00113] Oat Flour 70%

[00114] Chick Pea Flour (fine grind) 12%

[00115] Mung bean starch 10%

[00116] Psyllium (fine grind) 7%

[00117] Salt ¨1%

[00118] The dry ingredients are blended together thoroughly. To the dry ingredients, water is added in slight excess, thus to match the weight of the dry ingredients, with slight excess. Thus, to 1 kg of the dry formulation, 1.1 kg of water is added (in this Example, from 0.9 to 1.2 kg of water may be added), blending thoroughly.

[00119] A soft and malleable dough is formed, and is kneaded either by machine blender or by hand until a thoroughly mixed and blended.

[00120] The dough is permitted to sit at room temperature or cooler, for example at refrigeration temperature, for 10 to 30 minutes to permit absorption of the water by the dry ingredients. Beyond about 20 minutes, there is little benefit to refrigerating the dough formulation. This water absorption period also helps avoid cracking of the dough, in use, and promotes adhesion within the final product.

[00121] The dough is rolled or extruded to form individual wraps. The wraps may be used fresh, or stacked for later use. If stacked for later use, the wraps may be refrigerated or frozen. The wraps readily separate (once thawed), and dumpling filling may be added to the center of the dumpling wrap. Edges can be crimped to encase the filling within the wrap, and the dumplings so prepared may be refrigerated, frozen, or boiled.

[00122] When boiled, dumplings are placed in boiling water for about 3 minutes, with 2 to 5 minutes of boiling being an acceptable range. After removal from the boiling water, dumplings are rinsed to avoid sticking to each other.

[00123] Following boiling, the resulting dumpling wrap is opaque, with a slightly darker color than is seen with conventional rice-based dumpling wraps. The dumpling wrap tastes mild, has a tender consistency, and has good consumer acceptance.

[00124] Example 2

[00125] Naked Oat and Chickpea Dumpling Wraps

[00126] A dumpling wrap dough formulation is prepared containing the following dry ingredients on a %wt/wt basis:

[00127] Oat Flour 70%

[00128] Chickpea Flour (fine grind) 12%

[00129] Mung bean starch 10%

[00130] Psyllium (fine grind) 7%

[00131] Salt ¨1%

[00132] The dry ingredients are blended together thoroughly. To the dry ingredients, water is added in slight excess, thus to match the weight of the dry ingredients, with slight excess. Thus, to 1 kg of the dry formulation, 1.1 kg of water is added (in this exemplary formulation, from 1.0 to 1.2 kg of water may be added), and blending thoroughly.

[00133] A soft and malleable dough is formed, and is kneaded either by machine blender or by hand until a thoroughly mixed and blended.

[00134] The dough is permitted to sit at room temperature or cooler, for example at refrigeration temperature, for about 20, minutes to permit absorption of the water by the dry ingredients. This water absorption period also helps avoid cracking of the dough, in use, and promotes adhesion within the final product.

[00135] The dough is extruded in a flat sheet from a machine designed to produce an extruded product, and cut in the appropriate shape for dumpling wraps.

[00136] A savory pork filling is added to the dumpling wrap, and the edges crimped together, without the need to wet the crimped edges. The edges adhere well to each other.
The crimped dumplings are boiled in a pot of water that has been reduced from full rolling boil. Boiling time is about 3-minutes, following which the dumplings are rinsed so as to avoid sticking to each other.

[00137] Example 3

[00138] High-Rise Oat and Chickpea Bread

[00139] A bread dough formulation is prepared containing the following dry ingredients on a %wt/wt basis:

[00140] Oat Flour 70%

[00141] Chick Pea Flour (fine grind) 15%

[00142] Mung bean starch 7%

[00143] Psyllium (fine grind) 7%

[00144] Salt (as desired) ¨1%

[00145] The dry ingredients are blended together thoroughly. To the dry ingredients, water is added in excess. To 1 kg of the dry formulation, 1.7 kg (may range from 1.6 to 2.1 kg) of water is added gradually so as to avoid a lumpy consistency. The ingredients are blended thoroughly. The oat flour is naked oat flour, which has is a smooth consistency without any whole oats or large oat particles present.

[00146] A soft and malleable dough is formed. The dough is kneaded either by machine blender or by hand until a thoroughly mixed and blended. The dough is permitted to sit at room temperature for about 15 minutes to permit absorption of the water by the dry ingredients. This water absorption period also helps avoid cracking of the dough, in use, and promotes adhesion within the final product.

[00147] The dough is permitted to sit at room temperature or cooler, for example at refrigeration temperature, for 2 hours to permit absorption of the water by the dry ingredients.
This water absorption period also helps promote adhesion within the final product, permitting formation of small, regular cells during baking when the water content of the dough reaches the temperature of over 100 C, and forms steam.

[00148] The baking temperature is high, at 375 C (ranging from 375 to 400 C) over 40 minutes to 1 hour. The rising of the baked product occurs in the final 20 minutes of baking, when the internal temperature of the dough and the pressure built up within the dough causes steam to expand and open the cells. The baked product can be said to "pop" in the final stage of baking.

[00149] Water is sprayed onto the product during baking, about 20 minutes in to baking time, so as to enhance the rising of the product without cracking the crust due to dryness.

[00150] Without being limited to theory, the spraying of water may permit a high humidity within the oven, as well as on the crust of the product, while baking so that the exterior of the dough remains adequately pliable instead of forming a dry crust, thereby permitting the end-stage rising to occur.

[00151] The spraying of water may be done at the beginning of the baking process, or in the middle of the baking process, closer to the expected time of the rising.

[00152] Example 4

[00153] Whole Grain Oat and Chickpea Dinner Rolls

[00154] A bread dough formulation is prepared containing the following dry ingredients on a %wt/wt basis:

[00155] Oats 70%

[00156] Chickpea Flour (fine grind) 15%

[00157] Mung bean starch 7%

[00158] Psyllium (fine grind) 7%

[00159] Salt (as desired) ¨1%

[00160] The dry ingredients are blended together thoroughly. To the dry ingredients, water is added in excess. To 1 kg of the dry formulation, about 1.8 kg of water is added gradually so as to avoid a lumpy consistency. The ingredients are blended thoroughly. A
lower or higher amount of water may be added, for example if air conditions are dry, and kneading occurs over a longer period of time, extra water may be added to account for evaporation. From 1.5 kg to 2.0 kg of water can be added per kg of the dry formulation.

[00161] The oats are from a whole-grain oat blend having finely ground oat flour (35%), Scottish oats (25%), quick oats (20%), and steel cut oats (20%).

[00162] A soft and malleable dough is formed. The dough is kneaded either by machine blender or by hand until a thoroughly mixed and blended. The dough is permitted to sit and "rest" at room temperature for 15 minutes to permit absorption of the water by the dry ingredients. This water absorption period also helps avoid cracking of the dough, in use, and promotes adhesion within the final product.

[00163] During the resting period, the dough is permitted to sit at room temperature or cooler, for example at refrigeration temperature. The dough, formed into rolls of about dinner roll size and ready for baking. The water absorption period also helps promote adhesion within the final product, permitting formation of small, regular cells during baking when the water content of the dough reaches the temperature of over 100 C, and forms steam.

[00164] The rolls are baked at 375 C for 45 minutes to 1-hour, in a pre-heated oven.
Approximately 20 minutes into the baking process, water is sprayed onto the rolls as they bake. With about 15 minutes remaining in the baking time, the rolls are seen to rise due to expansion of entrained water in the dough matrix reaching the critical temperature at which steam is formed. The final product is a risen bread roll, with evenly formed interior air cells.

[00165] Figure 1 illustrates a cross-sectional of a cut roll so formed, where the cut is along the vertical axis of the roll. As the cross-section is lit from above, the depth and even distribution of the cells can be shown in the downward-oriented direction.

[00166] Figure 2 illustrates the same cross-section of a cut roll as shown in Figure 1, but is lit from above to illustrate air cell regularity and evenness in the upward-oriented direction.

[00167] These figures emphasize that the steam produced from entrained water in the dough as a result of the baking product gives rise to regularly formed small air cells that are similar to air cells formed in yeast-risen bread and rolls. Advantageously, no rising period outside of the baking period is required with the instant formulation.

[00168] The rolls taste delicious and have a savory and mildly nutty flavor that is highly acceptable to consumers. The whole grain oats, as well as ingredients such as chick pea lend a darker color to the rolls so formed, relative to wheat-based rolls. The darker color indicates to the consumer that whole grains are used, and that the rolls represent a healthy choice over lighter-colored bread and roll products.

[00169] Example 5

[00170] Dense Whole Grain Oat and Black Bean Bagels

[00171] A dough formulation is prepared for bagels, comprising on a dry weight basis:

[00172] Oats 65%

[00173] Black Bean Flour 15%

[00174] Potato starch 8%

[00175] Psyllium (fine grind) 6%

[00176] Salt (as desired) ¨1%

[00177] Water is added in an amount of water may be added in an amount of 1.35-times the weight of dry ingredients. In dough formulations prepared according to this Example, water may be added at a level of from 1.3 to 1.45 times the weight of the dry ingredients. Preparation and baking conditions are followed according to those described in Example 4.

[00178] The oat portion of the dough contains four kind of oats: naked oat flour (45%);
Scottish oats, lightly ground (20%); quick oats, lightly ground (20%); and steel cut oats unground (15%). These proportions make up 100% of the oat content, which contributes the 65%, noted above, to the dry weight ingredients of the bagel dough formulation.

[00179] The pulse flour used is black bean flour a level of 15% in the instant example, but may range from 10% to 20% in the instant dough formulation without causing a dramatic change in the dough formulation. The darker color of the product produced due to black bean coloring is indicative to the consumer of a healthful and whole-grain product.

[00180] Example 6

[00181] Oat and Chickpea Fettuccini Noodles

[00182] A noodle dough formulation is prepared containing the following dry ingredients on a %wt/wt basis:

[00183] Naked Oat Flour 70%

[00184] Chickpea Flour (fine) 15%

[00185] Tapioca starch 7%

[00186] Psyllium (fine grind) 7%

[00187] Salt

[00188] A dough formulation is prepared for pasta noodles from the above dough formulation. The oat ingredient used in the formulation is pure oat flour from naked oats. For this pasta, the water amount used, relative to dry ingredients is 0.9 part water to one part dry ingredients, by weight, such as 900 g water for every 1 kg of dry ingredients.
The low water content creates a stiff dough that is amenable to extrusion. Dough is formed an kneaded, and water absorption allowed to occur over a 10-minute period prior to extrusion.

[00189] Noodles are extruded through a fettuccini die and cut to appropriate length.
Noodles are cooked fresh in rapidly boiling water for 3 to 5 minutes, drained and quickly rinsed to lessen adherent surface starch. Noodles have good structural integrity, and do not stick to each other.

[00190] Noodles may be frozen from fresh, for later use, or dried and stored in a cool place for later use.

[00191] Example 7

[00192] Dense and Healthy Oat and Soybean Bread

[00193] A dough formulation is prepared for an oat and soy bean formulation comprising, on a dry weight basis:

[00194] Oats 65%

[00195] Soy Bean Flour 20%

[00196] Mung bean starch 7%

[00197] Psyllium husk powder 7%

[00198] Salt (as desired) ¨1%

[00199] The oat component is comprised of four kinds of oats (oats flour, Scottish oats, quick oats and steel cut oats as outlined for the oat component of Example 4).

[00200] The water amount used is 1.5 times the weight of the dry ingredients, but may be from 1.35 to 1.8 times, in the instant formulation.

[00201] The dough was processed, formed as a loaf of bread, and baked as outlined in Example 4.

[00202] Example 8

[00203] Oat and Soybean Dumpling Wraps

[00204] A dough formulation is prepared for wraps, comprising the following on a dry weight basis

[00205] Oats (pure oats flour) 70%

[00206] Soy bean flour 15%

[00207] Tapioca starch 7%

[00208] Psyllium husk powder 7%

[00209] Salt 1%.

[00210] Water is added 1:1, by weight of dry ingredients. Wraps are processed as outlined in Example 2.

[00211] Example 9

[00212] Oat and Black Bean Dumpling Wraps

[00213] A dough formulation is prepared for dumpling wraps that comprises the same ingredients and processing as in Example 8, but with the following changes the pulse flour used is black bean flour, giving the dumpling wraps a darker and more healthful appearance.

[00214] Example 10

[00215] Light and Fluffy Gluten-Free bread containing Oat and Chickpea Flour

[00216] Conventional thought is that gluten-free bread products have difficulty rising, or cannot rise properly, leading to rather dense gluten-free breads. While it is true that kneaded wheat-based (gluten containing) dough has good rising properties, this requires yeast, and necessitates a rising period prior to baking. The dough formulation prepared in this formulation yields a light and fluffy bread with consistency similar to gluten-containing breads, but advantageously does not contain gluten. This is an alternative to wheat-based bread that is in demand by consumers, and which has an acceptable taste and texture.

[00217] In this example, a dough formulation is prepared for fluffy breads, and thus the dry ingredients are combined with water in an amount that is from 1.65-1.8 times of the weight of the dry ingredients.

[00218] Naked Oat Flour 65%

[00219] Chick pea flour 15%

[00220] Tapioca starch 12%

[00221] Finely ground psyllium 7%

[00222] Salt 0.5%

[00223] The dry ingredients are blended together thoroughly. To the dry ingredients, water is added in excess, with a ratio of 1:1.7. For such a bread according to this formulation, water may be added in a ratio (dry ingredients: water) ranging from 1:1.6: to 1:2.1. Water is added, blended thoroughly, and the dough is processed and baked according to the method outlined in Example 3.

[00224] In the preceding description, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the embodiments.
However, it will be apparent to one skilled in the art that these specific details are not required.

[00225] Specific details are not provided as to whether the embodiments described herein are implemented on a test kitchen scale, a laboratory scale, a test pilot scale, a pilot plant scale, or a commercial scale, or a combination thereof. The methods described may be adjusted to be scaled up or scaled down to any desired capacity.

[00226] Embodiments of the disclosure can be conducted by automation directed by a computer program product stored in a machine-readable medium (also referred to as a computer-readable medium, a processor-readable medium, or a computer usable medium having a computer-readable program code embodied therein). The machine-readable medium can be any suitable tangible, non-transitory medium, including magnetic, optical, or electrical storage medium including a diskette, compact disk read only memory (CD-ROM), memory device (volatile or non-volatile), or similar storage mechanism. The machine-readable medium can contain various sets of instructions, code sequences, configuration information, or other data, which, when executed, cause a processor to direct equipment that may perform steps in a method according to an embodiment of the disclosure.
Those of ordinary skill in the art will appreciate that other instructions and operations necessary to implement the described implementations can also be stored on the machine-readable medium. The instructions stored on the machine-readable medium can be executed by a processor or other suitable processing device, and can interface with circuitry to perform the described tasks.

[00227] The above-described embodiments are intended to be examples only.
Alterations, modifications and variations can be effected to the particular embodiments by those of skill in the art. The scope of the claims should not be limited by the particular embodiments set forth herein, but should be construed in a manner consistent with the specification as a whole.

Claims (40)

CLAIMS:

1. A dough formulation comprising water and, on a dry weight basis:
55 to 80% (wt/wt) oats;
7 to 35% (wt/wt) pulse flour;
7 to 25% binder; and 0 to 1% salt.

2. The dough formulation of claim 1, wherein the ratio of water to the dry weight used in the dough formulation is from 0.8:1 to 2.1.

3. The dough formulation of claim 2, wherein the dough is for a baked product and the ratio of water to dry ingredients is from 1.3:1 to 1.8:1.

4. The dough formulation of claim 1, wherein the dough is for a boiled product and the ratio of water to dry ingredients is from 0.9:1 to 1.3:1.

5. The dough formulation of any one of claims 1 to 4, wherein the oats comprise oat flour; ground or partially ground Scottish oats; ground or partially ground quick oats; steel cut oats, or a combination thereof.

6. The dough formulation of claim 5, wherein the oats consist of oat flour 25-45%, ground Scottish oats 15-35%, ground quick oats 15-35%, and steel cut oats 5-25% by weight.

7. The dough formulation of claim 5, wherein the oats consist of oat flour, and the oats are present in an amount of from 60 to 75% (wt/wt) of the dry weight of the dough formulation.

8. The dough formulation of claim 7, wherein the oat flour comprises about 70% (wt/wt) of the dry weight of the dough formulation.

9. The dough formulation of any one of claims 1 to 8, wherein the oats comprise oat flour from an oat variety high in beta-glucan or oat flour from naked oats.

10. The dough formulation of any one of claims 1 to 9, wherein the pulse flour comprises from 5 to 15% of the dry weight of the dough formulation.

11. The dough formulation of any one of claims 1 to 9, wherein the pulse flour comprises from 7 to 12% of the dry weight of the dough formulation.

12. The dough formulation of any one of claims 1 to 11, wherein the pulse flour comprises a flour selected from the group consisting of: red lentils, black lentils, green lentils, brown lentils, pinto beans; mung beans; adzuki beans, black beans, anasazi beans, appaloosa beans, lima beans, black calypso beans, black turtle beans, flageolis, navy beans, white navy beans, butter beans, black soy beans, cannellini beans, red kidney beans, white kidney beans, great norther beans, Jacob's cattle trout beans, faba beans, pink beans, pinto beans, romano beans, scarlet runner beans, chickpeas, green peas, yellow peas, yellow-eyed peas, black-eyed peas, marrowfat peas, pigeon peas, or a combination thereof.

13. The dough formulation of claim 12, wherein the pulse flour comprises chickpea flour, black bean flour, soybean flour, or a combination thereof.

14. The dough formulation of claim 12, wherein the pulse flour comprises soybean flour.

15. The dough formulation of any one of claims 1 to 14, wherein the binder comprises a swellable polysaccharide.

16. The dough formulation of claim 15, wherein the binder comprises psyllium.

17. The dough formulation of claim 16, wherein the binder additionally comprises starch from mung bean, rice, wheat, corn, potato, tapioca, arrowroot, or a combination thereof.

18. The dough formulation of claim 15, wherein the binder comprises psyllium and starch in combination.

19. A bread or roll comprising the dough formulation of claim 1.

20. A dumpling wrap comprising the dough formulation of claim 1

21. A dumpling comprising the wrap of claim 20 and a filling.

22. A method of preparing a dough formulation comprising:
combining, on a dry weight basis, 55 to 80% (wt/wt) oats; 7 to 35% (wt/wt) pulse flour;
7 to 25% binder; and 0 to 1% salt;
adding water slowly; and kneading to form the dough formulation.

23. The method of claim 22, additionally comprising baking the dough formulation to form a bread, a roll, or a bagel.

24. The method of claim 23, additionally comprising resting the dough formulation for 10 -30 minutes prior to baking.

25. The method of any one of claims 22 to 24, wherein the dough formulation is sprayed with water before and/or during baking.

26. The method of claim 25, wherein the dough formulation is sprayed before baking and after 15-20 minutes of baking.

27. The method of any one of claims 22 to 26, wherein the dough formulation comprises the formulation of any one of claims 1 to 17.

28. The method of any one of claims 22 to 27, wherein baking occurs at a temperature of from 350 and 425 °C.

29. The method of claim 28, wherein baking occurs at from 375 to 400 °C.

30. The method of claim 22, additionally comprising the step of forming a dumpling wrap from the dough formulation.

31. The method of claim 30, wherein a dumpling filling is placed on the dumpling wrap, and the dumpling wrap is crimped to enclose the filling and form a dumpling.

32. The method of claim 31, wherein the dumpling is boiled.

33. The method of claim 32, wherein the boiling occurs for 2 to 5 minutes.

34. The method of claim 33, wherein the boiled wrap is rinsed.

35. The method of claim 22, additionally comprising the step of forming noodles from the dough formulation.

36. The dough formulation formed according to the method of claim 22.

37. The bread, roll, or bagel formed according to the method of claim 23.

38. The dumpling wrap formed according to the method of claim 30.

39. The dumpling formed according to the method of claim 31.

40. The noodles formed according to claim 35.