EP1954143A2 - Procédé pour la préparation de pâte de cuisson exemptes de gluten et de pâte à frire exemptes de gluten - Google Patents

Procédé pour la préparation de pâte de cuisson exemptes de gluten et de pâte à frire exemptes de gluten

Info

Publication number
EP1954143A2
EP1954143A2 EP06842341A EP06842341A EP1954143A2 EP 1954143 A2 EP1954143 A2 EP 1954143A2 EP 06842341 A EP06842341 A EP 06842341A EP 06842341 A EP06842341 A EP 06842341A EP 1954143 A2 EP1954143 A2 EP 1954143A2
Authority
EP
European Patent Office
Prior art keywords
foaming
receptacle
gluten
ingredient
egg
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.)
Withdrawn
Application number
EP06842341A
Other languages
German (de)
English (en)
Inventor
Marcella Di Mare
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
Publication of EP1954143A2 publication Critical patent/EP1954143A2/fr
Withdrawn legal-status Critical Current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
    • A21D13/06—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
    • A21D13/30—Filled, to be filled or stuffed 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the invention relates to a method for preparing gluten-free dough and batter used for example to produce gluten-free pasta, bread or gnocchi, to dough and batter produced by such a method and to products prepared therewith.
  • flour used in the preparation of dough and batter (hereafter referred to as "dough") for pasta, gnocchi, bread and other food, contains gluten, which plays a major role in the texture of the dough. Indeed, gluten transforms the final dough into a nice workable paste.
  • a method for preparing gluten-free dough comprising the step of foaming egg white wherein the foaming is carried out in absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
  • the receptacle is made of silver or copper.
  • the inner surface of the receptacle is silver-plated or copper-plated.
  • the egg white is foamed with at least one foaming ingredient.
  • the foaming ingredient may be selected from the group consisting of milk, preferably with a high protein content, potatoes, water, or mixtures thereof.
  • the temperature of the foaming ingredient ranges between 0 to 25°C, more preferably from 4 to 10 0 C.
  • the foaming step may be carried out using a mixer, which may be a hand held electric mixer.
  • the method may further comprise the steps of processing egg yolk in a second receptacle; and/or processing gluten-free flour in a third receptacle; and mixing the content of the first, second and third receptacle, in a fourth receptacle.
  • the egg yolk processing step preferably comprises mixing the egg yolk with at least one other ingredient, which may be oil, other saturated ingredients or mixtures thereof.
  • the gluten-free flour processing step preferably comprises mixing said gluten-free flour with at least one other ingredient, which may be water or salt or mixtures thereof.
  • the invention seeks to provide a method comprising an egg white foaming step to obtain a workable, non-crumbly dough devoid, or at least substantially devoid, of gluten.
  • the method is based on the separation and pre-processing of certain ingredients before being mixed together.
  • an important feature of the method is the use of a silver or copper receptacle or a receptacle with a silver-plated or copper-plated inner surface. Indeed, it has been observed that when egg whites are whipped in a glass ' receptacle, the resulting foam was grainy and dry. However, when egg whites are whisked in a copper or silver bowl, some copper or silver ions migrate from the bowl into the egg whites. The copper or silver ions form a complex with one of the proteins in eggs, conalbumin. The conalbumin-ion complex is more stable than the conalbumin alone, so egg whites whipped in a copper or silver bowl are less likely to denature or unfold.
  • the copper or silver may also react with sulphur-containing groups on other proteins, further stabilising the egg proteins.
  • the use of an alternative material will influence the foaming process and the final consistency of the foam.
  • the present invention is not limited to the use of silver and copper. Other materials having similar properties may also be used.
  • said at least one foaming ingredient is not restricted and may be chosen from any foaming ingredients commonly used in food preparation, such as milk, water, or potatoes.
  • milk is the foaming ingredient
  • those with added protein content, reduced-fat and skimmed milks are preferred.
  • the whey proteins are stabilisers, milks, which are fortified with added protein, are most easily foamed.
  • the foaming ingredient is preferably cold when added to the egg white. Indeed, the temperature will affect the foaming process. Thus, the foaming ingredient is preferably at a temperature ranging from 0 to 25 0 C, more preferably from 4 to 1O 0 C.
  • the preparation of the egg white foam is essential for obtaining a workable dough in the absence of gluten.
  • Gluten-free dough prepared using the method of the invention will hold on its own when mixed (raw) and cooked. The greater the number of bubbles produced throughout the foam, the more fine and tender the resulting dough and food.
  • the mixture of egg white and at least one foaming ingredient may be foamed by any known manner known in the art by using, for example, a hand-held mixer, an electric mixer, an industrial mixer, or any other foaming or mixing device.
  • the foaming is carried out using a hand held electric mixer.
  • the foaming should not be carried out roughly as this may break the structure of the foamed mixture.
  • the mixing is carried out at low speed, as a faster movement will damage the foam structure.
  • the foaming is preferably carried out for no more than 4 minutes, as longer beating time will change the texture and volume of the foam.
  • the time and speed of beating may be varied in order to obtain the desired foam structure and consistency.
  • egg yolk is processed in a second receptacle, preferably by mixing with one or more ingredients.
  • the further ingredients in this second receptacle may be any ingredients known in the art, but preferably comprise oil or saturated ingredients or mixtures thereof. Where oil is used, it is preferably olive oil, for the taste, and unf ⁇ ltered oil, which contains 30% more antioxidants compared with filtered oil.
  • salt is not introduced in the second receptacle, as, when mixed with egg yolk, the latter has a tendency to burn or overcook when being cooked or baked.
  • gluten-free flour is processed in a third receptacle, preferably by mixing with one or more ingredients.
  • the further ingredients in the third receptacle may be any ingredients known in the art, but preferably ⁇ comprise water or salt.
  • the gluten-free flour is preferably sieved for a better texture.
  • the contents of the receptacles may be mixed together for further processing.
  • a nice workable dough may be prepared, which is not solid or crumbly.
  • Example 1 There now follows a number of examples illustrating the results of performing methods for preparing gluten-free dough, both in accordance with, and with deviations from, the preferred embodiments.
  • Example 1
  • the silver plated bowl contains non GM large fresh egg whites and fresh skimmed milk at approximately 4 to 1O 0 C.
  • the contents of the silver- plated bowl is foamed using an electric mixer, for 4 minutes at low speed.
  • the second bowl comprises non GM large fresh egg yolks, processed by being mixed with unfiltered olive oil.
  • the third bowl comprises gluten-free flour, which is sieved then mixed with mineral water and salt.
  • the contents of the second and third bowls are mixed together in a fourth bowl.
  • the foamed mixture of the silver-plated bowl is added to the fourth and mixed with the contents from the second and third bowls, with care being taken not to break the foam structure. It is very important to carefully fold the foam into the main mixture of ingredients in order to maintain the bubble structure of the egg white foam.
  • the mixture is kneaded until a dough with a smooth texture is obtained.
  • the dough is allowed to stand for 45 minutes, then passed, for example, through a pasta machine for cutting.
  • the invention may also be used to prepare other food products such as gnocchi, where the foaming ingredient is steamed potatoes is added to egg whites in a silver-plated bowl to prepare a foam as described above.
  • the dough or batter obtained according to the method of the invention could sustain freezing, that is, the defrosted dough still has a smooth texture and is easily workable.
  • This unique foaming process may be used in a wide variety of recipes from bread to dolce, where egg whites can be foamed following the specific method as claimed to alter the texture and taste of gluten-free food products.
  • Example 2 The same ingredients as in Example 1 were mixed together in a silver or copper bowl.
  • the resulting foam is unstable, loses its gas content and its general structure would collapse.
  • the resulting mixture was a solid, unworkable dough, which is hard to knead.
  • Step (1) of Example 1 was repeated, but using a high speed electric mixer instead of a low speed mixer.
  • the resulting foam was unstable and lost volume and structure, as the increased speed led to the disintegration of the foam bubbles.
  • Step (1) of Example 1 was repeated, but using a bowl made of plastic instead of a bowl or receptacle as defined in claim 1.
  • the resulting foam was unstable and lost its bubble capacity, volume and structure.
  • plastic retains traces of fat and washing detergent to a certain extent and is thus more toxic and will lead to the disintegration of the foam bubbles.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Detergent Compositions (AREA)
  • Confectionery (AREA)

Abstract

La présente invention a trait à un procédé pour la préparation de pâte de cuisson exempte de gluten comprenant l'étape de battre en neige du blanc d'oeuf, ceci étant réalisé en l'absence de jaune d'oeuf, d'huile et de détergent dans un réceptacle comprenant une substance capable de former un complexe avec la protéine d'oeuf.
EP06842341A 2005-11-22 2006-11-22 Procédé pour la préparation de pâte de cuisson exemptes de gluten et de pâte à frire exemptes de gluten Withdrawn EP1954143A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0523730A GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter
PCT/IB2006/003905 WO2007060549A2 (fr) 2005-11-22 2006-11-22 Procédé pour la préparation de pâte de cuisson exemptes de gluten et de pâte à frire exemptes de gluten

Publications (1)

Publication Number Publication Date
EP1954143A2 true EP1954143A2 (fr) 2008-08-13

Family

ID=35580470

Family Applications (1)

Application Number Title Priority Date Filing Date
EP06842341A Withdrawn EP1954143A2 (fr) 2005-11-22 2006-11-22 Procédé pour la préparation de pâte de cuisson exemptes de gluten et de pâte à frire exemptes de gluten

Country Status (3)

Country Link
EP (1) EP1954143A2 (fr)
GB (1) GB2420686B (fr)
WO (1) WO2007060549A2 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2274740B1 (es) * 2006-11-10 2008-02-01 Silvia Cubo Pons Procedimiento para la fabricacion de una base alimenticia y base obtenida.
GB2447978A (en) * 2007-03-30 2008-10-01 Marcella Di Mare Forming a gluten-free dough or batter with foamed egg white
US11089799B2 (en) 2015-07-15 2021-08-17 Poet Research, Inc. Food products that contain zein, and related methods
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3328175A (en) * 1965-05-19 1967-06-27 Franklin E Cunningham Egg white composition containing triethyl phosphate having enhanced whipping properties
US3711299A (en) * 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3713845A (en) * 1970-11-05 1973-01-30 Gen Mills Inc Chiffon cake mix
US5116631A (en) * 1988-12-26 1992-05-26 Ajinomoto Company, Inc. Low-calorie food products containing konjak mannan and processes for preparing the same
US5116628A (en) * 1989-10-30 1992-05-26 Sumitomo Seika Chemicals Co., Ltd. Process for producing liquid egg having reduced cholesterol content
IT1258841B (it) * 1992-01-31 1996-02-29 Barilla Flli G & R Biscotto con elevato contenuto di cereali
FR2709924B1 (fr) * 1993-09-14 1995-12-08 Yves Woestelandt Pain sans gluten et son procédé de fabrication.
FR2719194B1 (fr) * 1994-05-02 1996-06-07 Soparind Procédé de fabrication par cuisson de produits alimentaires au moins en partie sous forme de mousse et produits obtenus par sa mise en Óoeuvre.
FR2802057B1 (fr) * 1999-12-08 2003-02-07 Lu Procede de fabrication par foisonnement d'un produit alimentaire cuit alveolaire
JP2004222529A (ja) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk 液卵の起泡安定剤

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2007060549A2 *

Also Published As

Publication number Publication date
WO2007060549B1 (fr) 2007-11-29
GB0523730D0 (en) 2005-12-28
WO2007060549A3 (fr) 2007-10-04
GB2420686A (en) 2006-06-07
WO2007060549A2 (fr) 2007-05-31
GB2420686B (en) 2006-10-18

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