CH684921A5 - Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies - Google Patents

Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies Download PDF

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Publication number
CH684921A5
CH684921A5 CH12593A CH12593A CH684921A5 CH 684921 A5 CH684921 A5 CH 684921A5 CH 12593 A CH12593 A CH 12593A CH 12593 A CH12593 A CH 12593A CH 684921 A5 CH684921 A5 CH 684921A5
Authority
CH
Switzerland
Prior art keywords
gluten
animal
allergies
those
biscuit
Prior art date
Application number
CH12593A
Other languages
German (de)
Inventor
Anton Hosang
Original Assignee
Bimbosan Ag
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 Bimbosan Ag filed Critical Bimbosan Ag
Priority to CH12593A priority Critical patent/CH684921A5/en
Publication of CH684921A5 publication Critical patent/CH684921A5/en

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
    • A21D13/06—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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Abstract

Biscuit which contains only gluten-free flour and is produced without animal protein and without animal fats with addition of guar flour. The biscuit is particularly suitable as an appetite suppressant.

Description

CH 684 921 A5 CH 684 921 A5

Beschreibung description

Das Biskuit, welches Gegenstand der Erfindung ist, und nur aus glutenfreiem Mehl, ohne tierisches Eiweiss und tierische Fette, unter Beigabe von 5 Guarmehl zusammengesetzt ist, entspricht einem Bedürfnis. In der Tat gibt es immer mehr Menschen, die allergisch sind auf Gluten, und solche, die auf tierisches Eiweiss und tierische Fette schlecht reagieren. Das hat den Erfinder bewogen 10 ein gesundes und feinschmeckendes Biskuit, nur mit pflanzlichen Fetten, Rohrohrzucker und gluten-freien Mehlen herzusteilen. Bekanntlich gibt es schon glutenfreie Backwaren. Es gibt aber kein Biskuit oder andere Dauerbackware, welche glutenfrei 15 ist, keine tierischen Fette und tierisches Eiweiss hat und Gluarmehl enthält. The sponge cake, which is the subject of the invention, and is composed only of gluten-free flour, without animal protein and animal fats, with the addition of 5 guar flour, corresponds to a need. In fact, there are more and more people who are allergic to gluten and those who are bad at animal protein and fat. This prompted the inventor 10 to create a healthy and tasty biscuit that could only be made with vegetable fats, raw cane sugar and gluten-free flours. As is known, there are already gluten-free baked goods. But there is no biscuit or other long-life baked goods that are gluten-free 15, have no animal fats and animal protein and contain glow flour.

Da glutenfreie Mehle, wie z.B. Reis-, Hirse- und Maismehl schlecht binden, ist es für dieses Biskuit schon aus diesem Grunde vorteilhaft Guarmehl bei- 20 zufügen, denn Guar ist u.a. ein ausgezeichnetes Bindemittel. Ausserdem ist Guar ausserordentlich gesund, hemmt es doch die Cholesterinaufnahme im Verdauungsapparat. Guar ist zudem ein vortrefflicher und kaltlöslicher Ballaststoff, denn 100 g 25 Guar haben nur ca. 0,2 kcal. Aus diesem Grunde ist Guar als Appetitzügler für übergewichtige Menschen ausserordentlich geeignet und erhöht den Wert des in Frage stehenden Biskuits. Since gluten-free flours, such as To bind rice, millet and corn flour poorly, it is advantageous for this biscuit to add guar flour for this reason alone, because guar is among other things an excellent binder. In addition, guar is extremely healthy, since it inhibits the cholesterol uptake in the digestive system. Guar is also an excellent and cold-soluble fiber, because 100 g of 25 guar have only about 0.2 kcal. For this reason, guar is extremely suitable as an appetite suppressant for overweight people and increases the value of the biscuit in question.

Um das Biskuit, welches Gegenstand der Erfin- 30 dung ist, herzustellen, nimmt man auf 1 kg Teig: To make the biscuit, which is the subject of the invention, you take 1 kg of dough:

75 g 75 g

Pflanzenfett, in Behälter gut verrühren Vegetable fat, stir well in a container

35 35

200 g 200 g

Reismehl Rice flour

180 g 180 g

Maismehl Corn flour

100 g 100 g

Hirsemehl Millet flour

25 g 25 g

Guarkernmehl Guar gum

40 40

18 g 18 g

Backpulver glutenfrei Baking powder gluten free

400 g 400 g

Zucker, vorzugsweise Rohrohrzucker Sugar, preferably raw cane sugar

450 g 450 g

Wasser, und das Ganze zu Teig verrühren. Water, and stir into dough.

45 45

Teig auswalzen, die Biskuits von höchstens 1 cm Dicke formen, je nach Hitze im vorgeheizten Ofen backen. Das Wasser, welches vom Guar schnell 50 aufgesogen wird, verdampft im Ofen. Mit der beschriebenen Ausführung erreicht man ein vortreffliches hartes Biskuit, welches ohne die Kleber von giutenhaltigen Mehlen und ohne Eisweiss einwandfrei zusammenhält. 55 Roll out the dough, form the biscuits with a maximum thickness of 1 cm, bake in the preheated oven depending on the heat. The water, which is quickly absorbed by the guar, evaporates in the oven. With the described design, an excellent hard sponge cake is achieved, which holds together perfectly without the glue of flour containing guten and without ice white. 55

Claims (1)

Patentanspruch Claim Biskuit dadurch gekennzeichnet, dass es mit Beigabe von Guarmehl, ohne tierisches Eiweiss und 60 tierische Fette, nur aus glutenfreien Mehlen hergestellt ist.Biscuit characterized in that with the addition of guar flour, without animal protein and 60 animal fats, it is only made from gluten-free flours.
CH12593A 1993-01-14 1993-01-14 Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies CH684921A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CH12593A CH684921A5 (en) 1993-01-14 1993-01-14 Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH12593A CH684921A5 (en) 1993-01-14 1993-01-14 Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies

Publications (1)

Publication Number Publication Date
CH684921A5 true CH684921A5 (en) 1995-02-15

Family

ID=4179831

Family Applications (1)

Application Number Title Priority Date Filing Date
CH12593A CH684921A5 (en) 1993-01-14 1993-01-14 Gluten-free biscuit without animal protein and animal fat containing guar flour for those with allergies

Country Status (1)

Country Link
CH (1) CH684921A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1217895A1 (en) * 1999-09-14 2002-07-03 Frank Uhlik Gluten substitutes

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1217895A1 (en) * 1999-09-14 2002-07-03 Frank Uhlik Gluten substitutes
EP1217895A4 (en) * 1999-09-14 2003-01-22 Frank Uhlik Gluten substitutes

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