EP3193622A1 - Flour substitute composition and method for producing bread using said composition - Google Patents

Flour substitute composition and method for producing bread using said composition

Info

Publication number
EP3193622A1
EP3193622A1 EP15767311.2A EP15767311A EP3193622A1 EP 3193622 A1 EP3193622 A1 EP 3193622A1 EP 15767311 A EP15767311 A EP 15767311A EP 3193622 A1 EP3193622 A1 EP 3193622A1
Authority
EP
European Patent Office
Prior art keywords
composition according
cereal
food composition
equal
less
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Withdrawn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
EP15767311.2A
Other languages
German (de)
French (fr)
Inventor
Youssef BEN HAYMOUD
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.)
Fandy Maroc Farine
Original Assignee
Fandy Maroc Farine
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 Fandy Maroc Farine filed Critical Fandy Maroc Farine
Publication of EP3193622A1 publication Critical patent/EP3193622A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food composition capable of substituting itself at least partially for flour.
  • the food composition according to the invention makes it possible to replace at least partially the starch or the flour, in particular the soft wheat flour, in all food preparations containing flour and / or starch, in particular flour. of soft wheat.
  • Bread is the staple food for a large part of the world's population.
  • the bread is obtained by baking bread dough.
  • the latter is formed from a mixture of water, wheat flour (s) or other grain (s) and possibly particular yeasts or a chemical leavening agent.
  • a small amount of oil, usually of vegetable origin, is also added together with water. It is thus possible depending on the chosen flour and / or the lifting agent and / or the addition of other ingredients such as vegetable oils, to obtain a wide variety of breads.
  • Bread is a satiating food but it has a high glycemic index, especially when it is obtained from white flour that is to say a flour containing a small amount of products from the integument and / or the pericarp of the grain.
  • white flour contains a large quantity of starch from the grain kernel; this starch is directly usable in the form of sugars by the body and gives the bread its high glycemic index. It is recognized that foods with a high glycemic index promote the development of conditions such as diabetes or obesity.
  • CN 1031 10052 discloses a method of producing flour from whole grain. This flour containing a large proportion of products from the treatment of the integument and the grain pericarp has a lower glycemic index than usual flour.
  • WO 2012/07691 A1 describes a food composition which comprises 3-10% of a substance capable of giving consistency and which may be guar gum. This composition also contains 15 to 45% of proteins including gluten and possibly sound. It does not contain remoulages.
  • US 2004/0241303 A1 relates to a food composition known as a protein additive which comprises gluten, guar gum and fibers in the form of oat bran, wheat bran, barley bran or rice bran. .
  • This composition does not contain remouldings.
  • WO 03/086083 A1 discloses a flour containing 20 to 60% gluten, 4 to 30% guar gum and 5 to 25% rye flour. This composition contains neither bran nor remoulages.
  • US 3,574,634 A discloses food compositions comprising guar gum gluten and cellulose in a particular form that can be replaced with bran.
  • WO 90/05453 A discloses a food composition containing gluten, bran and guar gum. The sound includes a mixture of ground oat bran and / or crushed and ground oats. There is no mention of remoulages.
  • GB 2 022 391 A discloses a bread containing guar gum from wheat flour and gluten. This bread does not contain any sound, any more than remoulages.
  • US 4,241,106 A discloses a tortilla containing a hydrophilic gum and gluten. This document is neither state of his or remoulages.
  • EP 1 929 873 describes a food composition which comprises a wheat protein, grilled fusuma bran and / or nuka bran. This composition may also comprise galactomanannes, and fibers.
  • Wheat protein is gluten.
  • the sound “fusuma” is described as the sound of the bark of wheat or rye grain, while the sound “nuka” is described as the integument, germ and cell walls of rice, oats, barley or pearl barley.
  • the “nuka” sound is freed from carbohydrates (starch, rice flour, barley flour) by selection and sieving. This type of sound can be likened to splintering breakdown.
  • An object of the present invention is to provide a food composition that is suitable for use in cooking as a partial or total substitute for starch and / or flour.
  • Another object of the present invention is to provide a food composition which can be used as an at least partial substitute for cereal flour (s), especially wheat flour, for example soft wheat flour.
  • cereal flour especially wheat flour, for example soft wheat flour.
  • Another object of the present invention is to provide a food composition that can be used for the manufacture of bread, especially leavened bread, in particular with the aid of a chemical leavening agent, and which gives the bread obtained a glycemic index. lower than the bread obtained with cereal flour (s), especially with a wheat flour, and in particular a wheat flour.
  • Another object of the present invention is to provide a food composition which is usable for the manufacture of a leavened dough or not, and in particular for the manufacture of bread, in particular for the production of leavened bread, particularly with the aid of a chemical lifting agent.
  • Another object of the present invention is to provide a food composition suitable for use as flour, which has a reduced carbohydrate intake and the same taste as flour.
  • Another object of the present invention is to provide a food composition suitable for use as flour which has a reduced carbohydrate intake and the same color as flour.
  • Another object of the present invention is to provide a food composition suitable for use as flour which has a reduced carbohydrate intake and a good absorbency of liquids.
  • the present invention relates to a food composition capable of substituting at least partially for starch and / or flour which contains gluten obtained from at least one cereal or pseudo-cereal, galactomannan, bran obtained from at least one cereal or pseudo cereal and / or remouldings obtained from at least one cereal or pseudo-cereal.
  • said remouldings contain in bulk a fraction substantially greater than or equal to 50%, advantageously substantially greater than or equal to 80% of remouldings resulting from the conversion and more particularly 100% of remouldings resulting from the conversion.
  • the sound and the remouldings can also come from the same cereal and in particular wheat, more particularly soft wheat.
  • the presence of gluten makes it possible to use the composition according to the invention for the manufacture of bread, in particular leavened bread.
  • Galactomannan acts as a binding agent without providing rapidly assimilable carbohydrates: the glycemic index of the preparation according to the invention is thus greatly reduced compared to that of a cereal flour (s).
  • composition according to the invention can also be used for the manufacture of cakes, biscuits, pasta, semolina or as a binder, for the preparation of sauces, creams, puddings, puddings or entremets.
  • the sound makes it possible to provide minerals to the composition according to the invention. It also increases the gluten content of the composition according to the invention.
  • the sound confers a kissing color to the composition according to the invention; this color is found in foods comprising the composition according to the invention, such as, for example, bread. This color is not always appreciated by consumers who consider the food too rustic.
  • the remoulings provide, with the sound, a flavor close to that of cereal flour (s); they also provide minerals and starch which will make it possible to obtain a satiating food without considerably increasing the glycemic index of the composition according to the invention.
  • the addition of remouldings, especially remolding conversion very white, allows to change the color of the composition, especially when it includes sound, especially the fine sound.
  • the composition of the invention and the foods which contain it, in particular bread have a whiter color.
  • the remouldings and in particular the remouldings of conversion improve the water absorption of the composition according to the invention as well as that of the foods obtained from the composition according to the invention, in particular, the bread.
  • remouldings in particular remoulding converting facilitates the baking of the composition according to the invention, especially when the latter contains sound and in particular fine sound.
  • the composition contains a mass fraction of the gluten / galactomannan mixture, substantially greater than or equal to 50%, in particular substantially greater than or equal to 60% and more particularly substantially greater than or equal to 65%.
  • the composition is in the form of a powder, which makes it easy to use and in particular to mix it easily.
  • the composition of the invention contains a low proportion of starch from gluten.
  • it contains a quantity of starch substantially less than or equal to 30%, in particular substantially less than or equal to 10% by weight of the total mass of said composition.
  • This starch can come only from the gluten contained in the composition; it may also, according to its mass percentage, come from another source of starch such as cereal flour (s), potato starch or cornstarch.
  • the composition does not contain added starch.
  • thin sound is used, that is to say having sound whose particles have a size (measured by sieving) substantially equal to or greater than 1 mm and substantially equal to or less than 2 mm.
  • Wheat bran is preferred.
  • the galactomannan is in the form of at least one gum chosen from fenugreek gum, guar gum, tara gum, locust bean gum, cassia gum and mixtures of at least two of these gums. .
  • the origin of galactomannan is nevertheless not limited according to the invention.
  • Galactomannan can also come from a cereal.
  • the composition according to the invention contains, by weight, a percentage of gluten substantially equal to or greater than 40% and substantially less than or equal to 60% and a percentage of galactomannan, substantially equal to or greater than 40% and substantially less than or equal to 60%. %. This gives an easily bread-making composition.
  • the composition according to the invention additionally contains, by weight, a percentage of its sound substantially equal to or greater than 5% and substantially equal to or less than 15% and / or a percentage of remouldings substantially equal to or greater than 15% and substantially equal to or less than 35%.
  • a percentage of its sound substantially equal to or greater than 5% and substantially equal to or less than 15% and / or a percentage of remouldings substantially equal to or greater than 15% and substantially equal to or less than 35% This gives an excellent substitute for flour, especially wheat flour when we choose the sound and remouldings of soft wheat and in particular remoldings of soft wheat from the conversion.
  • said sound and / or said remouldings can be heat-treated in order to sterilize them and to eliminate any enzymatic activity.
  • the sound and / or said remouldings are not heat-treated or otherwise in order to suppress or reduce their enzymatic activity.
  • the Applicant has indeed found that the remouldings contained too little starch for the micro bacteria to proliferate. This is particularly the case with remoldings resulting from the conversion. On the contrary, the low enzymatic activity can be used for lifting bread with a biological yeast.
  • the composition contains less than 30% by weight of starch, in particular less than 20%, more particularly less than 10%, in particular less than 5% and more particularly less than 2%. According to a particularly advantageous embodiment, the composition contains less than 1% by weight of starch and in particular less than 0.5%. The Applicant has found that it was possible to use such a composition for the manufacture of leavened bread.
  • the composition is free of added starch.
  • the starch present is therefore contained in gluten, bran and shelling.
  • a leavening agent is used which is a chemical agent.
  • a mixture of chemical leavening agent (s) and biological leavening agent (s) (yeast) may also be used; the starch is thus degraded to alcohol by the fermentation of the yeast, which contributes to reducing the calorie intake of the composition of the invention and any food containing it.
  • the remouldings and / or the sound are then advantageously not thermally treated or otherwise to preserve the enzymatic activity of the grain.
  • the present invention also relates to a method of manufacturing a bread type food, according to which, typically, the food composition of the invention is mixed with water and optionally a chemical or biological leavening agent to obtain a dough and said dough is cooked.
  • the present invention also relates to any food, in particular bread type obtained from the composition according to the present invention and / or containing a composition according to the present invention.
  • the present invention also relates to a bread and in particular bread obtained by lifting with a chemical lifting agent containing the food composition according to any one of the preceding claims.
  • starch refers to any mixture of amylose and amylopectin, regardless of the mass proportions of these two constituents and regardless of their origin.
  • galactomannan refers to any polymer comprising a monomeric linear chain of mannose ((1, 4) -beta-D-mannopyranose), on which one or more galactose units are attached by a 1-6 bridge.
  • galactomannan refers to the abovementioned polymers regardless of the mannose / galactose ratio.
  • galactomannan refers, for example, to the abovementioned polymers which have an elementary unit comprising a galactose molecule for, respectively, 1, 2, 3, 4 or 5 mannose molecules, as well as mixtures of at least two of these polymers.
  • French means the powder obtained by grinding and molding grains of at least one cereal or pseudo cereal or a mixture of grains of at least two cereals or at least one cereal and at least one pseudo -cereal.
  • powder refers to a set of solid particles less than or equal to one-tenth of a millimeter in size.
  • the term "breadmaking” refers to the fact of obtaining a leavened dough either by adding a biological leavening agent, such as yeasts or by adding a chemical leavening agent, such as, for example sodium bicarbonate.
  • the term "cereal” refers to the family Poaceae (or Gramineae). Examples of cereals include rice, corn, wheat, precooked wheat (often precooked and called bulgur), spelled, rye, fonio, barley and oats.
  • the term "pseudo cereal” refers to the plants of the following families: Polygonaceae, Chenopodiaceae and Pedaliaceae. As an example of a pseudo cereal, mention may be made of buckwheat, quinoa, amaranth and sesame.
  • the term "cereal” means, within the meaning of the invention, a cereal as aforesaid, a pseudo-cereal and mixtures of at least two cereals and / or pseudo cereals.
  • the term 'wheat' covers the following wheats: durum wheat (Triticu m turgidum ssp durum), optionally precooked, wheat or wheat (Triticum estivum), optionally precooked, grain wheats dressed (the grains being tightly enclosed in their envelopes, after the threshing it is necessary to peel them in order to be able to use them), possibly precooked, as for example, spelled (Triticum aestivum ssp.spelta) or spelled, possibly precooked, l 'ebrain or small spelled (Triticum monococcum), the starch or spelled of Tartary (Triticum turgidum subsp dicoccon), the wheat of Khorasan (Triticum turgidum L. subsp turanicum (Jakubz.) and in particular the cultivar marketed under the trade mark Kamut ®, optionally precooked and mixtures of at least two of these wheats, at least one
  • gluten refers to the mixture obtained by leaching a paste of cereal flour (s).
  • gluten contains, within the meaning of this invention, gliadin, glutenin and, to a lesser extent, starch, reducing sugars, lipids, pentosans, and minerals.
  • Gluten is also referred to as any mixture of gliadin and glutenin.
  • grain refers to the caryopsis of a cereal or pseudocereal, that is to say the kernel surrounded by its pericarp and connected to the latter by the integument.
  • the term "sound" refers to all products derived from the seed coat and / or the pericarp of the grain, regardless of grain size, obtained during the grinding of a cereal grain.
  • Grain milling is conventionally defined as the step that separates the kernel from its pericarp and integument; grinding is generally carried out in grooved rolls, the grain being able to pass successively between pairs of rolls whose grooves are becoming thinner.
  • remoulding refers to all products of fine granulometry, resulting from sieving, in particular by means of planichters, which are recovered during the last sieving of the step in question; they are therefore recovered under the sieve and are not reused for the next step. According to the invention, it is thus possible to distinguish grindings from grinding which are remouldings bis (that is to say they still contain fragments of pericarp and integument), breakdown remouldings and remouldings of conversion.
  • the breakdown remouldings are the products from the last sieving step, during the breakdown step.
  • the breakdown step consists in crushing the semolina resulting from the grinding step between at least one pair of smooth rolls, so as to reduce them to a finer powder.
  • the remouldings of breakdown are also bis.
  • the terms "converting remoldings" refer to the very fine products obtained by sieving at the end of the conversion operation; the converting operation consists in further crushing the remaining products on the planichter (s) of the breakdown step between at least one pair of smooth rolls or successively between several pairs of smooth rolls.
  • the glycemic index refers to the amount of glucose present in the blood and due to the ingestion of a food. The glycemic index is related to the amount of starch contained in the food studied.
  • breadmaking means a cereal flour (s) which allows its gluten content to obtain a leavened dough.
  • a leavened dough is defined as a dough containing bubbles of a gas, in particular CO2, trapped in a network formed by the gluten.
  • the aforementioned gas is obtained either by fermentation due to yeast (biological leavening agent) or by chemical reaction of a chemical leavening agent.
  • chemical leavening agent mention may be made of sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, sodium bicarbonate, sodium carbonate, glucono delta-lactone and mixtures thereof. at least two of these lifting agents.
  • Example 1 Example of Composition According to the Invention
  • Example 2 Making a loaf
  • 1 kg of the composition according to the invention according to the above-mentioned example 1 are mixed with 1 g of 20 g of salt and 10 g of sodium bicarbonate in a kneader.
  • the above ingredients are mixed for 2 minutes in a kneader. 4L with a mixing speed of 100 rpm. 800 g of water are then added and mixing is continued at the same speed for 5 minutes. Then kneading the paste at a speed of 100 revolutions / min for 15 min by adding to the 13 th minute 20g of olive oil.
  • Balls are formed with the dough thus obtained. These balls are baked for 30 to 45 minutes at 200 ° C. in a preheated oven.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/or middlings obtained from at least one cereal or pseudo-cereal. The invention is characterised in that the middlings contain a fraction of middlings resulting from conversion that is substantially greater than or equal to 50 wt.-%, advantageously substantially greater than or equal to 80 wt.-% and, more particularly, 100 wt.-%.

Description

COMPOSITION DE SUBSTITUTION DE LA FARINE ET MÉTHODE DE  FLOUR SUBSTITUTION COMPOSITION AND METHOD OF
PRÉPARATION DE PAIN UTILISANT CETTE COMPOSITION  BREAD PREPARATION USING THE COMPOSITION
La présente invention concerne une composition alimentaire apte à se substituer au moins partiellement à la farine. La composition alimentaire selon l'invention permet de remplacer au moins partiellement l'amidon ou la farine, en particulier la farine de blé tendre, dans toutes les préparations alimentaires contenant de la farine et/ou de l'amidon, en particulier de la farine de blé tendre. The present invention relates to a food composition capable of substituting itself at least partially for flour. The food composition according to the invention makes it possible to replace at least partially the starch or the flour, in particular the soft wheat flour, in all food preparations containing flour and / or starch, in particular flour. of soft wheat.
Le pain est la base de l'alimentation d'une grande partie de la population mondiale. Le pain est obtenu par cuisson de la pâte à pain. Cette dernière est formée à partir d'un mélange d'eau, de farine(s) de blé ou autre(s) grain(s) et éventuellement de levures particulières ou d'un agent de levage chimique. Une petite quantité d'huile, en générale d'origine végétale, est également ajoutée en même temps que l'eau. Il est ainsi possible en fonction de la farine choisie et/ou de l'agent de levage et/ou l'adjonction d'autres ingrédient tels que des huiles végétales, d'obtenir une grande variété de pains.  Bread is the staple food for a large part of the world's population. The bread is obtained by baking bread dough. The latter is formed from a mixture of water, wheat flour (s) or other grain (s) and possibly particular yeasts or a chemical leavening agent. A small amount of oil, usually of vegetable origin, is also added together with water. It is thus possible depending on the chosen flour and / or the lifting agent and / or the addition of other ingredients such as vegetable oils, to obtain a wide variety of breads.
Le pain est un aliment rassasiant mais il présente un indice glycémique élevé, surtout quand il est obtenu à partir de farine blanche c'est-à-dire d'une farine comportant une faible quantité de produits issus du tégument et/ou du péricarpe du grain. Une farine blanche contient une grande quantité d'amidon provenant de l'amande du grain ; cet amidon est directement utilisable sous forme de sucres par l'organisme et confère au pain son indice glycémique élevé. Il est reconnu que les aliments présentant un indice glycémique élevé favorisent l'apparition de pathologies telles que le diabète ou l'obésité.  Bread is a satiating food but it has a high glycemic index, especially when it is obtained from white flour that is to say a flour containing a small amount of products from the integument and / or the pericarp of the grain. A white flour contains a large quantity of starch from the grain kernel; this starch is directly usable in the form of sugars by the body and gives the bread its high glycemic index. It is recognized that foods with a high glycemic index promote the development of conditions such as diabetes or obesity.
Le document CN 1031 10052 décrit une méthode de production de farine à partir de grain complet. Cette farine contenant une grande proportion de produits issus du traitement du tégument et du péricarpe du grain présente un indice glycémique moins élevé qu'une farine usuelle.  CN 1031 10052 discloses a method of producing flour from whole grain. This flour containing a large proportion of products from the treatment of the integument and the grain pericarp has a lower glycemic index than usual flour.
Le document WO 2012/07691 1 A2 décrit une composition alimentaire qui comprend de 3-10% d'une substance apte à donner de la consistance et pouvant être de la gomme de guar. Cette composition contient également de 15 à 45% de protéines dont du gluten et éventuellement du son. Elle ne contient pas de remoulages. WO 2012/07691 A1 describes a food composition which comprises 3-10% of a substance capable of giving consistency and which may be guar gum. This composition also contains 15 to 45% of proteins including gluten and possibly sound. It does not contain remoulages.
Le document US 2004/0241303 A1 concerne une composition alimentaire dénommée additif protéique qui comprend du gluten, de la gomme de guar et des fibres sous forme de son d'avoine, de son de blé, de son d'orge ou de son de riz. Cette composition ne contient pas de remoulages.  US 2004/0241303 A1 relates to a food composition known as a protein additive which comprises gluten, guar gum and fibers in the form of oat bran, wheat bran, barley bran or rice bran. . This composition does not contain remouldings.
Le document WO 03/086083 A1 décrit une farine contenant de 20 à 60% de gluten, de 4 à 30 % de gomme de guar et de 5 à 25% de farine de seigle. Cette composition ne contient ni son, ni remoulages.  WO 03/086083 A1 discloses a flour containing 20 to 60% gluten, 4 to 30% guar gum and 5 to 25% rye flour. This composition contains neither bran nor remoulages.
Le document US 3 574 634 A décrit des compositions alimentaires comprenant du gluten de la gomme de guar et de la cellulose sous une forme particulière qui peut être remplacée par du son.  US 3,574,634 A discloses food compositions comprising guar gum gluten and cellulose in a particular form that can be replaced with bran.
Le document WO 90/05453 A décrit une composition alimentaire contenant du gluten, du son et la gomme de guar. Le son inclus un mélange de son d'avoine moulu et/ou des grains d'avoine écrasés et moulus. Il n'est pas fait état de remoulages.  WO 90/05453 A discloses a food composition containing gluten, bran and guar gum. The sound includes a mixture of ground oat bran and / or crushed and ground oats. There is no mention of remoulages.
Le document GB 2 022 391 A décrit un pain contenant de la gomme de guar de la farine de blé et du gluten. Ce pain ne contient pas de son, pas plus que de remoulages.  GB 2 022 391 A discloses a bread containing guar gum from wheat flour and gluten. This bread does not contain any sound, any more than remoulages.
Le document US 4 241 106 A décrit une tortilla contenant une gomme hydrophile et du gluten. Ce document ne fait ni état de son, ni de remoulages.  US 4,241,106 A discloses a tortilla containing a hydrophilic gum and gluten. This document is neither state of his or remoulages.
Le document EP 1 929 873 décrit une composition alimentaire qui comprend une protéine du blé, du son « fusuma » grillé et/ou du son « nuka ». Cette composition peut également comprendre des galactomanannes, et des fibres. La protéine de blé est le gluten. Le son « fusuma » est décrit comme étant le son formé de l'écorce du grain de blé ou de seigle, tandis que le son « nuka » est décrit comme étant le tégument, le germe et les parois cellulaires du riz, de l'avoine, de l'orge ou de l'orge perlée. Le son « nuka » est débarrassé des carbohydrates (amidon, farine de riz, farine d'orge) par sélection et tamisage. Ce type de son peut être assimilé à des remoulages de claquage. Par ailleurs, tous les exemples de ce document ne contiennent exclusivement que du son « fusuma » grillé qui est celui qui apporte le moins de calories puisqu'uniquement formé du tégument du grain. Par ailleurs, il doit être impérativement grillé pour supprimer toute activité enzymatique et masquer le goût de grain qu'il présente et qui n'est pas apprécié des consommateurs. EP 1 929 873 describes a food composition which comprises a wheat protein, grilled fusuma bran and / or nuka bran. This composition may also comprise galactomanannes, and fibers. Wheat protein is gluten. The sound "fusuma" is described as the sound of the bark of wheat or rye grain, while the sound "nuka" is described as the integument, germ and cell walls of rice, oats, barley or pearl barley. The "nuka" sound is freed from carbohydrates (starch, rice flour, barley flour) by selection and sieving. This type of sound can be likened to splintering breakdown. Moreover, all the examples in this document contain only the "fusuma" grilled sound which is the one that brings the least calories since it is only formed of the integument of the grain. In addition, he must it must be burned in order to suppress any enzymatic activity and to mask the taste of grain which it presents and which is not appreciated by consumers.
Un but de la présente invention est de proposer une composition alimentaire qui soit apte à être utilisée en cuisine en tant que substitut partiel ou total de l'amidon et/ou de la farine.  An object of the present invention is to provide a food composition that is suitable for use in cooking as a partial or total substitute for starch and / or flour.
Un autre but de la présente invention est de fournir une composition alimentaire qui puisse être utilisée comme substitut au moins partiel d'une farine de céréale(s), notamment de la farine de blé, par exemple de la farine de blé tendre.  Another object of the present invention is to provide a food composition which can be used as an at least partial substitute for cereal flour (s), especially wheat flour, for example soft wheat flour.
Un autre but de la présente invention est de proposer une composition alimentaire qui puisse être utilisée pour la fabrication de pain, notamment de pain levé, notamment à l'aide d'un agent de levage chimique, et qui confère au pain obtenu un indice glycémique plus faible que celui du pain obtenu avec une farine de céréale(s), notamment avec une farine de blé, et en particulier une farine de blé tendre.  Another object of the present invention is to provide a food composition that can be used for the manufacture of bread, especially leavened bread, in particular with the aid of a chemical leavening agent, and which gives the bread obtained a glycemic index. lower than the bread obtained with cereal flour (s), especially with a wheat flour, and in particular a wheat flour.
Un autre but de la présente invention est de proposer une composition alimentaire qui est utilisable pour la fabrication d'une pâte levée ou non, et notamment pour la fabrication de pain, en particulier pour la fabrication de pain levé en particulier à l'aide d'un agent chimique de levage.  Another object of the present invention is to provide a food composition which is usable for the manufacture of a leavened dough or not, and in particular for the manufacture of bread, in particular for the production of leavened bread, particularly with the aid of a chemical lifting agent.
Un autre but de la présente invention est de proposer une composition alimentaire apte à être utilisée comme de la farine, qui présente un apport en glucides réduit et le même goût que la farine.  Another object of the present invention is to provide a food composition suitable for use as flour, which has a reduced carbohydrate intake and the same taste as flour.
Un autre but de la présente invention est de proposer une composition alimentaire apte à être utilisée comme de la farine qui présente un apport en glucides réduit et la même couleur que la farine.  Another object of the present invention is to provide a food composition suitable for use as flour which has a reduced carbohydrate intake and the same color as flour.
Un autre but de la présente invention est de proposer une composition alimentaire apte à être utilisée comme de la farine qui présente un apport en glucides réduit et un bon pouvoir absorbant des liquides.  Another object of the present invention is to provide a food composition suitable for use as flour which has a reduced carbohydrate intake and a good absorbency of liquids.
La présente invention concerne une composition alimentaire apte à se substituer au moins partiellement à l'amidon et/ou à la farine qui contient du gluten obtenu à partir d'au moins une céréale ou pseudo-céréale, du galactomannane, du son obtenu à partir d'au moins une céréale ou pseudo céréale et/ou des remoulages obtenus à partir d'au moins une céréale ou pseudo-céréale. The present invention relates to a food composition capable of substituting at least partially for starch and / or flour which contains gluten obtained from at least one cereal or pseudo-cereal, galactomannan, bran obtained from at least one cereal or pseudo cereal and / or remouldings obtained from at least one cereal or pseudo-cereal.
De manière caractéristique selon l'invention, lesdits remoulages contiennent en masse une fraction sensiblement supérieure ou égale à 50%, avantageusement sensiblement supérieure ou égale à 80% de remoulages issus du convertissage et plus particulièrement 100% de remoulages issus du convertissage.  Characteristically according to the invention, said remouldings contain in bulk a fraction substantially greater than or equal to 50%, advantageously substantially greater than or equal to 80% of remouldings resulting from the conversion and more particularly 100% of remouldings resulting from the conversion.
On peut mélanger du son et des remoulages provenant de céréales différentes. Le son et les remoulages peuvent également provenir de la même céréale et notamment du blé, plus particulièrement du blé tendre.  You can mix bran and shredders from different cereals. The sound and the remouldings can also come from the same cereal and in particular wheat, more particularly soft wheat.
La présence de gluten permet d'utiliser la composition selon l'invention pour la fabrication du pain, notamment du pain à pâte levée. Le galactomannane sert d'agent liant sans procurer de glucides rapidement assimilables : l'indice glycémique de la préparation selon l'invention est donc ainsi fortement diminué par rapport à celui d'une farine de céréale(s).  The presence of gluten makes it possible to use the composition according to the invention for the manufacture of bread, in particular leavened bread. Galactomannan acts as a binding agent without providing rapidly assimilable carbohydrates: the glycemic index of the preparation according to the invention is thus greatly reduced compared to that of a cereal flour (s).
La composition selon l'invention peut également être utilisée pour la fabrication de gâteaux, biscuits, pâtes alimentaires, semoule ou en tant liant, pour la préparation de sauces, crèmes, flans, puddings ou entremets.  The composition according to the invention can also be used for the manufacture of cakes, biscuits, pasta, semolina or as a binder, for the preparation of sauces, creams, puddings, puddings or entremets.
Le son permet d'apporter des minéraux à la composition selon l'invention. Il augmente également la teneur en gluten de la composition selon l'invention. En revanche le son confère une couleur bise à la composition selon l'invention ; cette couleur se retrouve dans les aliments comprenant la composition selon l'invention, tels que, par exemple, le pain. Cette couleur n'est pas toujours appréciée des consommateurs qui considèrent alors l'aliment comme trop rustique.  The sound makes it possible to provide minerals to the composition according to the invention. It also increases the gluten content of the composition according to the invention. On the other hand, the sound confers a kissing color to the composition according to the invention; this color is found in foods comprising the composition according to the invention, such as, for example, bread. This color is not always appreciated by consumers who consider the food too rustic.
Les remoulages procurent, avec le son, une saveur proche de celle de la farine de céréale(s) ; ils apportent également des minéraux et de l'amidon qui va permettre d'obtenir un aliment rassasiant sans augmenter de manière considérable l'indice glycémique de la composition selon l'invention. L'ajout de remoulages, notamment de remoulages de convertissage très blancs, permet de modifier la couleur de la composition, en particulier quand celle-ci comporte du son, notamment du son fin. La composition de l'invention et les aliments qui la contiennent, en particulier le pain ont une couleur plus blanche. Par ailleurs, les remoulages et en particulier les remoulages de convertissage améliorent l'absorption d'eau de la composition selon l'invention ainsi que celle des aliments obtenus à partir de la composition selon l'invention, en particulier, le pain. The remoulings provide, with the sound, a flavor close to that of cereal flour (s); they also provide minerals and starch which will make it possible to obtain a satiating food without considerably increasing the glycemic index of the composition according to the invention. The addition of remouldings, especially remolding conversion very white, allows to change the color of the composition, especially when it includes sound, especially the fine sound. The composition of the invention and the foods which contain it, in particular bread, have a whiter color. By elsewhere, the remouldings and in particular the remouldings of conversion improve the water absorption of the composition according to the invention as well as that of the foods obtained from the composition according to the invention, in particular, the bread.
De plus, la Demanderesse a observé que l'ajout de remoulages, en particulier de remoulages de convertissage permet de faciliter la panification de la composition selon l'invention, en particulier lorsque cette dernière contient du son et en particulier du son fin.  In addition, the Applicant has observed that the addition of remouldings, in particular remoulding converting facilitates the baking of the composition according to the invention, especially when the latter contains sound and in particular fine sound.
Avantageusement, la composition contient une fraction massique du mélange gluten/galactomannane, sensiblement supérieure ou égale à 50%, en particulier, sensiblement supérieure ou égale à 60% et plus particulièrement sensiblement supérieure ou égale à 65%.  Advantageously, the composition contains a mass fraction of the gluten / galactomannan mixture, substantially greater than or equal to 50%, in particular substantially greater than or equal to 60% and more particularly substantially greater than or equal to 65%.
Avantageusement, la composition se présente sous la forme d'une poudre, ce qui permet de l'utiliser facilement et en particulier de la mélanger facilement.  Advantageously, the composition is in the form of a powder, which makes it easy to use and in particular to mix it easily.
La composition de l'invention contient une faible proportion d'amidon provenant du gluten. Avantageusement, elle contient une quantité d'amidon sensiblement inférieure ou égale à 30%, en particulier, sensiblement inférieure ou égale à 10% en masse de la masse totale de ladite composition. Cet amidon peut ne provenir que du gluten contenu dans la composition ; il peut également, selon son pourcentage massique, provenir d'une autre source d'amidon comme de la farine de céréale(s), de la fécule de pomme de terre ou de la fécule de maïs. Avantageusement, la composition ne contient pas d'amidon ajouté.  The composition of the invention contains a low proportion of starch from gluten. Advantageously, it contains a quantity of starch substantially less than or equal to 30%, in particular substantially less than or equal to 10% by weight of the total mass of said composition. This starch can come only from the gluten contained in the composition; it may also, according to its mass percentage, come from another source of starch such as cereal flour (s), potato starch or cornstarch. Advantageously, the composition does not contain added starch.
Avantageusement, on utilise du son fin, c'est-à-dire ayant du son dont les particules présentent une taille (mesurée par tamisage) sensiblement égale ou supérieure à 1 mm et sensiblement égale ou inférieure à 2mm. Le son de blé est préféré.  Advantageously, thin sound is used, that is to say having sound whose particles have a size (measured by sieving) substantially equal to or greater than 1 mm and substantially equal to or less than 2 mm. Wheat bran is preferred.
Avantageusement, le galactomannane est sous la forme d'au moins une gomme choisie parmi la gomme de fenugrec, la gomme de guar, la gomme tara, la gomme de caroube, la gomme de casse et les mélanges d'au moins deux de ces gommes. L'origine du galactomannane n'est néanmoins pas limitée selon l'invention. Le galactomannane peut également provenir d'une céréale. Advantageously, the galactomannan is in the form of at least one gum chosen from fenugreek gum, guar gum, tara gum, locust bean gum, cassia gum and mixtures of at least two of these gums. . The origin of galactomannan is nevertheless not limited according to the invention. Galactomannan can also come from a cereal.
Avantageusement, la composition selon l'invention contient en masse un pourcentage de gluten sensiblement égal ou supérieur à 40% et sensiblement inférieur ou égal à 60% et un pourcentage de galactomannane, sensiblement égal ou supérieur à 40% et sensiblement inférieur ou égal à 60%. On obtient ainsi une composition facilement panifiable.  Advantageously, the composition according to the invention contains, by weight, a percentage of gluten substantially equal to or greater than 40% and substantially less than or equal to 60% and a percentage of galactomannan, substantially equal to or greater than 40% and substantially less than or equal to 60%. %. This gives an easily bread-making composition.
Avantageusement, la composition selon l'invention contient en outre, en masse un pourcentage de son sensiblement égal ou supérieur à 5 % et sensiblement égal ou inférieur à 15% et/ou un pourcentage de remoulages sensiblement égal ou supérieur à 15% et sensiblement égal ou inférieur à 35%. On obtient ainsi un excellent substitut de farine, notamment de farine de blé quand on choisit du son et des remoulages de blé tendre et notamment des remoulages de blé tendre issus du convertissage.  Advantageously, the composition according to the invention additionally contains, by weight, a percentage of its sound substantially equal to or greater than 5% and substantially equal to or less than 15% and / or a percentage of remouldings substantially equal to or greater than 15% and substantially equal to or less than 35%. This gives an excellent substitute for flour, especially wheat flour when we choose the sound and remouldings of soft wheat and in particular remoldings of soft wheat from the conversion.
Selon l'invention, ledit son et/ou lesdits remoulages peuvent être traités thermiquement afin de les stériliser et de supprimer toute activité enzymatique. Avantageusement, le son et/ou lesdits remoulages ne sont pas traités thermiquement ou autre en vue de supprimer ou réduire leur activité enzymatique. La Demanderesse a en effet constaté que les remoulages contenaient trop peu d'amidon pour que les micro bactéries puissent proliférer. C'est particulièrement le cas avec des remoulages issus du convertissage. La faible activité enzymatique peut au contraire être utilisée pour le levage du pain avec une levure biologique.  According to the invention, said sound and / or said remouldings can be heat-treated in order to sterilize them and to eliminate any enzymatic activity. Advantageously, the sound and / or said remouldings are not heat-treated or otherwise in order to suppress or reduce their enzymatic activity. The Applicant has indeed found that the remouldings contained too little starch for the micro bacteria to proliferate. This is particularly the case with remoldings resulting from the conversion. On the contrary, the low enzymatic activity can be used for lifting bread with a biological yeast.
Selon un mode de réalisation particulier, la composition contient moins de 30% en masse d'amidon, en particulier moins de 20%, plus particulièrement moins de 10%, en particulier moins de 5% et plus particulièrement moins de 2%. Selon un mode de réalisation particulièrement avantageux, la composition contient moins de 1 % en masse d'amidon et en particulier moins de 0,5%. La Demanderesse a constaté qu'il était possible d'utiliser une telle composition pour la fabrication notamment de pain levé.  According to a particular embodiment, the composition contains less than 30% by weight of starch, in particular less than 20%, more particularly less than 10%, in particular less than 5% and more particularly less than 2%. According to a particularly advantageous embodiment, the composition contains less than 1% by weight of starch and in particular less than 0.5%. The Applicant has found that it was possible to use such a composition for the manufacture of leavened bread.
Selon un mode de réalisation particulièrement avantageux, la composition est exempte d'amidon ajouté. L'amidon présent est donc contenu dans le gluten, le son et les remoulages. La Demanderesse a en effet constaté que sans ajout d'amidon, il était néanmoins possible d'obtenir une composition panifiable. Dans ce cas, on utilise un agent de levage qui est un agent chimique. On peut également utiliser un mélange d'agent(s) de levage chimique(s) et d'agent(s) de levage biologique(s) (levure) ; l'amidon est ainsi dégradé en alcool par la fermentation de la levure ce qui contribue à réduire l'apport calorique de la composition de l'invention et de tout aliment la contenant. Les remoulages et/ou le son sont alors avantageusement non thermiquement traités ou autre pour préserver l'activité enzymatique du grain. According to a particularly advantageous embodiment, the composition is free of added starch. The starch present is therefore contained in gluten, bran and shelling. The Applicant has indeed found that without addition of starch, it was nevertheless possible to obtain a bread-making composition. In this case, a leavening agent is used which is a chemical agent. A mixture of chemical leavening agent (s) and biological leavening agent (s) (yeast) may also be used; the starch is thus degraded to alcohol by the fermentation of the yeast, which contributes to reducing the calorie intake of the composition of the invention and any food containing it. The remouldings and / or the sound are then advantageously not thermally treated or otherwise to preserve the enzymatic activity of the grain.
La présente invention concerne également une méthode de fabrication d'un aliment de type pain, selon laquelle, de manière caractéristique, on mélange la composition alimentaire de l'invention avec de l'eau et éventuellement un agent de levage chimique ou biologique pour obtenir une pâte et on fait cuire ladite pâte.  The present invention also relates to a method of manufacturing a bread type food, according to which, typically, the food composition of the invention is mixed with water and optionally a chemical or biological leavening agent to obtain a dough and said dough is cooked.
La présente invention concerne également tout aliment, notamment de type pain obtenu à partir de la composition selon la présente invention et/ou contenant une composition selon la présente invention.  The present invention also relates to any food, in particular bread type obtained from the composition according to the present invention and / or containing a composition according to the present invention.
La présente invention concerne également un pain et notamment pain obtenu par levage avec un agent de levage chimique contenant la composition alimentaire selon l'une quelconque des revendications précédentes. DEFINITIONS  The present invention also relates to a bread and in particular bread obtained by lifting with a chemical lifting agent containing the food composition according to any one of the preceding claims. DEFINITIONS
Le terme « amidon » désigne tout mélange d'amylose et d'amylopectine, quelles que soient les proportions en masse de ces deux constituants et quelle que soit leur origine.  The term "starch" refers to any mixture of amylose and amylopectin, regardless of the mass proportions of these two constituents and regardless of their origin.
Le terme « galactomannane » désigne tout polymère comprenant une chaîne linéaire composée monomères de mannose ((1 ,4)-beta-D- mannopyranose), sur laquelle sont fixées une ou des unités de galactose, par un pont 1 -6. Le terme « galactomannane » désigne les polymères précités quel que soit le ratio mannose/galactose. Ainsi, le terme « galactomannane » désigne, par exemple, les polymères précités qui présentent un motif élémentaire comportant une molécule de galactose pour respectivement, 1 , 2, 3, 4 ou 5 molécules de mannose ainsi que les mélanges d'aux moins deux de ces polymères. Le terme « farine » désigne la poudre obtenue en broyant et en moulant des grains d'au moins une céréale ou pseudo céréale ou d'un mélange de grains d'au moins deux céréales ou d'au moins une céréale et au moins une pseudo-céréale. The term "galactomannan" refers to any polymer comprising a monomeric linear chain of mannose ((1, 4) -beta-D-mannopyranose), on which one or more galactose units are attached by a 1-6 bridge. The term "galactomannan" refers to the abovementioned polymers regardless of the mannose / galactose ratio. Thus, the term "galactomannan" refers, for example, to the abovementioned polymers which have an elementary unit comprising a galactose molecule for, respectively, 1, 2, 3, 4 or 5 mannose molecules, as well as mixtures of at least two of these polymers. The term "flour" means the powder obtained by grinding and molding grains of at least one cereal or pseudo cereal or a mixture of grains of at least two cereals or at least one cereal and at least one pseudo -cereal.
Le terme « poudre » désigne un ensemble de particules solides de taille inférieure ou égale au dixième de millimètre.  The term "powder" refers to a set of solid particles less than or equal to one-tenth of a millimeter in size.
Le terme « panification » désigne au sens de la présente invention, le fait d'obtenir une pâte levée soit par ajout d'un agent de levage biologique, tel que des levures soit par ajout d'un agent de levage chimique, comme par exemple le bicarbonate de sodium.  For the purposes of the present invention, the term "breadmaking" refers to the fact of obtaining a leavened dough either by adding a biological leavening agent, such as yeasts or by adding a chemical leavening agent, such as, for example sodium bicarbonate.
Le terme « céréale » désigne la famille des Poacées (ou Graminées). A titre d'exemple de céréale, on peut citer le riz, le maïs, le blé, le blé précuit, (souvent précuit et appelé boulgour), l'épeautre, le seigle, le fonio, l'orge et l'avoine. Le terme « pseudo céréale désigne les plantes des familles suivantes : Polygonacées, Chénopodiacées et Pédaliacées. A titre d'exemple de pseudo céréale, on peut citer le sarrasin, le quinoa, l'amarante et le sésame. Lorsque cela n'est pas précisé, le terme « céréale » désigne, au sens de l'invention une céréale telle que précitée, une pseudo-céréale et les mélanges d'au moins deux céréales et/ou pseudo céréales.  The term "cereal" refers to the family Poaceae (or Gramineae). Examples of cereals include rice, corn, wheat, precooked wheat (often precooked and called bulgur), spelled, rye, fonio, barley and oats. The term "pseudo cereal" refers to the plants of the following families: Polygonaceae, Chenopodiaceae and Pedaliaceae. As an example of a pseudo cereal, mention may be made of buckwheat, quinoa, amaranth and sesame. When not specified, the term "cereal" means, within the meaning of the invention, a cereal as aforesaid, a pseudo-cereal and mixtures of at least two cereals and / or pseudo cereals.
Lorsque cela n'est pas explicitement spécifié, le terme « blé » recouvre les blés suivants : le blé dur (Triticu m turgidum ssp durum), éventuellement précuit, le blé tendre ou froment (Triticum œstivum), éventuellement précuit, les blés à grains vêtus (les grains étant fortement enserrés dans leurs enveloppes, après le battage il faut les décortiquer pour pouvoir les utiliser), éventuellement précuits, comme par exemple, l'épeautre (Triticum aestivum ssp. spelta) ou grand-épeautre, éventuellement précuit, l'engrain ou petit-épeautre (Triticum monococcum), les amidonniers ou épeautre de Tartarie (Triticum turgidum subsp. dicoccon), le blé de Khorasan (Triticum turgidum L. subsp. turanicum (Jakubz.) et notamment le cultivar commercialisé sous la marque Kamut®, éventuellement précuit et les mélanges d'au moins deux de ces blés, au moins un desdits blés pouvant être précuit.  Where not explicitly specified, the term 'wheat' covers the following wheats: durum wheat (Triticu m turgidum ssp durum), optionally precooked, wheat or wheat (Triticum estivum), optionally precooked, grain wheats dressed (the grains being tightly enclosed in their envelopes, after the threshing it is necessary to peel them in order to be able to use them), possibly precooked, as for example, spelled (Triticum aestivum ssp.spelta) or spelled, possibly precooked, l 'ebrain or small spelled (Triticum monococcum), the starch or spelled of Tartary (Triticum turgidum subsp dicoccon), the wheat of Khorasan (Triticum turgidum L. subsp turanicum (Jakubz.) and in particular the cultivar marketed under the trade mark Kamut ®, optionally precooked and mixtures of at least two of these wheats, at least one of said wheats may be precooked.
Le terme « gluten » fait référence au mélange obtenu par lixiviation d'une pâte de farine de céréale(s). Le gluten contient, au sens de la présente invention, de la gliadine, de la gluténine et, en proportion moindre, de l'amidon, des sucres réducteurs, des lipides, des pentosanes, et des matières minérales. On désigne également par le terme de gluten tout mélange de gliadine et de gluténine. The term "gluten" refers to the mixture obtained by leaching a paste of cereal flour (s). Gluten contains, within the meaning of this invention, gliadin, glutenin and, to a lesser extent, starch, reducing sugars, lipids, pentosans, and minerals. Gluten is also referred to as any mixture of gliadin and glutenin.
Le terme « grain » désigne le caryopse d'une céréale ou pseudocéréale, c'est-à-dire l'amande entourée de son péricarpe et reliée à ce dernier par le tégument.  The term "grain" refers to the caryopsis of a cereal or pseudocereal, that is to say the kernel surrounded by its pericarp and connected to the latter by the integument.
Le terme « son » désigne tous les produits provenant du tégument et/ou du péricarpe du grain, quelle que soit leur granulométrie et obtenus lors du broyage du grain d'une céréale. Le broyage du grain est défini de manière conventionnelle comme étant l'étape qui permet de séparer l'amande de son péricarpe et de son tégument ; le broyage est en général mis en œuvre dans des cylindres cannelés, le grain pouvant passer de manière successive entre des paires de cylindres dont les cannelures sont de plus en plus fines.  The term "sound" refers to all products derived from the seed coat and / or the pericarp of the grain, regardless of grain size, obtained during the grinding of a cereal grain. Grain milling is conventionally defined as the step that separates the kernel from its pericarp and integument; grinding is generally carried out in grooved rolls, the grain being able to pass successively between pairs of rolls whose grooves are becoming thinner.
Le terme « remoulages » désigne tous les produits de granulométrie fine, issus du tamisage, notamment au moyen de plansichters, qui sont récupérés lors du dernier tamisage de l'étape considérée ; ils sont donc récupérés sous le tamis et ne sont pas réutilisés pour l'étape suivante. On distingue ainsi, selon l'invention, les remoulages du broyage qui sont des remoulages bis (c'est-à-dire qu'ils contiennent encore des fragments de péricarpe et de tégument), les remoulages de claquage et les remoulages de convertissage. Les remoulages de claquage sont les produits issus de la dernière étape de tamisage, lors de l'étape de claquage. L'étape de claquage consiste à écraser les semoules provenant de l'étape de broyage entre au moins une paire de cylindres lisses, de manière à les réduire en poudre plus fine. Les remoulages de claquage sont également bis. Les termes « remoulages de convertissage » désignent les produits très fins obtenus par tamisage à l'issu de l'opération de convertissage ; l'opération de convertissage consiste à écraser encore davantage les produits restants sur le ou les plansichter(s) de l'étape de claquage entre au moins une paire de cylindres lisses ou de manière successive entre plusieurs paires de cylindres lisses. L'indice glycémique fait référence à la quantité de glucose présente dans le sang et due à l'ingestion d'un aliment. L'indice glycémique est lié à la quantité d'amidon contenu dans l'aliment étudié. The term "remoulding" refers to all products of fine granulometry, resulting from sieving, in particular by means of planichters, which are recovered during the last sieving of the step in question; they are therefore recovered under the sieve and are not reused for the next step. According to the invention, it is thus possible to distinguish grindings from grinding which are remouldings bis (that is to say they still contain fragments of pericarp and integument), breakdown remouldings and remouldings of conversion. The breakdown remouldings are the products from the last sieving step, during the breakdown step. The breakdown step consists in crushing the semolina resulting from the grinding step between at least one pair of smooth rolls, so as to reduce them to a finer powder. The remouldings of breakdown are also bis. The terms "converting remoldings" refer to the very fine products obtained by sieving at the end of the conversion operation; the converting operation consists in further crushing the remaining products on the planichter (s) of the breakdown step between at least one pair of smooth rolls or successively between several pairs of smooth rolls. The glycemic index refers to the amount of glucose present in the blood and due to the ingestion of a food. The glycemic index is related to the amount of starch contained in the food studied.
Le terme « panifiable » désigne une farine de céréale(s) qui permet de par sa teneur en gluten d'obtenir une pâte levée. On définit une pâte levée comme étant une pâte contenant des bulles d'un gaz, notamment du CO2, emprisonnées dans un réseau formé par le gluten. Le gaz précité est obtenu soit par fermentation du fait de levures (agent de levage biologique), soit par réaction chimique d'un agent de levage chimique. A titre d'exemple d'agent de levage chimique, on peut citer, le bicarbonate de sodium, le bicarbonate d'ammonium, le bicarbonate de potassium, le bicarbonate de soude, le carbonate de sodium, la glucono delta-lactone et les mélanges d'au moins deux de ces agents de levage.  The term "breadmaking" means a cereal flour (s) which allows its gluten content to obtain a leavened dough. A leavened dough is defined as a dough containing bubbles of a gas, in particular CO2, trapped in a network formed by the gluten. The aforementioned gas is obtained either by fermentation due to yeast (biological leavening agent) or by chemical reaction of a chemical leavening agent. As an example of chemical leavening agent, mention may be made of sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, sodium bicarbonate, sodium carbonate, glucono delta-lactone and mixtures thereof. at least two of these lifting agents.
EXEMPLES  EXAMPLES
Exemple 1 : exemple de composition selon l'invention  Example 1 Example of Composition According to the Invention
Les ingrédients figurant dans le tableau I précité ont été mélangés sous forme de poudre pour obtenir un exemple de composition selon l'invention.  The ingredients in Table I above were mixed in powder form to obtain an example of composition according to the invention.
Tableau I Table I
Exemple 2 : fabrication d'un pain Example 2: Making a loaf
On mélange, dans un pétrin, 1 kg de la composition selon l'invention selon l'exemple 1 précité avec 20g de sel, 10g de bicarbonate de sodium. On effectue le mélange des ingrédients précités pendant 2min dans un pétrin de 4L avec une vitesse de mélange de 100 tours/min. On ajoute ensuite 800 g d'eau et on continue à mélanger à la même vitesse, pendant 5 min. On pétrit ensuite la pâte à une vitesse de 100 tours/min pendant 15 min en ajoutant à la 13ième minute 20g d'huile d'olive. 1 kg of the composition according to the invention according to the above-mentioned example 1 are mixed with 1 g of 20 g of salt and 10 g of sodium bicarbonate in a kneader. The above ingredients are mixed for 2 minutes in a kneader. 4L with a mixing speed of 100 rpm. 800 g of water are then added and mixing is continued at the same speed for 5 minutes. Then kneading the paste at a speed of 100 revolutions / min for 15 min by adding to the 13 th minute 20g of olive oil.
On forme des boules avec la pâte ainsi obtenue. On cuit ces boules pendant 30 à 45 minutes à 200°C dans un four préalablement préchauffé.  Balls are formed with the dough thus obtained. These balls are baked for 30 to 45 minutes at 200 ° C. in a preheated oven.

Claims

Revendications claims
1 . Composition alimentaire apte à se substituer au moins partiellement à la farine, contenant du gluten obtenu à partir d'au moins une céréale ou pseudo-céréale et du galactomannane, du son obtenu à partir d'au moins une céréale ou pseudo céréale et/ou des remoulages obtenus à partir d'au moins une céréale ou pseudo-céréale, caractérisée en ce que lesdits remoulages contiennent en masse une fraction sensiblement supérieure ou égale à 50%, avantageusement sensiblement supérieure ou égale à 80% de remoulages issus du convertissage et plus particulièrement 100% de remoulages issus du convertissage. 1. Food composition capable of substituting at least partially for flour, containing gluten obtained from at least one cereal or pseudo-cereal and galactomannan, bran obtained from at least one cereal or pseudo cereal and / or remouldings obtained from at least one cereal or pseudo-cereal, characterized in that said remouldings contain in bulk a fraction substantially greater than or equal to 50%, advantageously substantially greater than or equal to 80% of remouldings resulting from the conversion and more especially 100% of remouldings resulting from the conversion.
2. Composition alimentaire selon la revendication 1 , caractérisée en ce qu'elle contient en masse, une quantité d'amidon sensiblement inférieure ou égale à 30% en particulier inférieure ou égale à 10% de la masse totale de ladite composition.  2. Food composition according to claim 1, characterized in that it contains en masse, an amount of starch substantially less than or equal to 30%, in particular less than or equal to 10% of the total mass of said composition.
3. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce que ladite céréale ou pseudo-céréale est choisie parmi le blé dur, éventuellement précuit, le blé tendre, éventuellement précuit, le riz, le maïs, l'épeautre, l'orge, l'avoine, le quinoa, le seigle, le fonio et les mélanges d'au moins deux de ces céréales ou pseudo-céréales. 3. Food composition according to any one of the preceding claims, characterized in that said cereal or pseudo-cereal is selected from durum wheat, optionally precooked, common wheat, optionally precooked, rice, corn, spelled, barley, oats, quinoa, rye, fonio and mixtures of two or more of these cereals or pseudo-cereals.
4. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce que le galactomannane est sous la forme d'au moins une gomme choisie parmi la gomme de fenugrec, la gomme de guar, la gomme tara, la gomme de caroube, la gomme de casse et les mélanges d'au moins deux de ces gommes. 4. Food composition according to any one of the preceding claims, characterized in that the galactomannan is in the form of at least one gum selected from fenugreek gum, guar gum, tara gum, locust bean gum, the gum of cassia and the mixtures of at least two of these gums.
5. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle comprend en masse un pourcentage de gluten sensiblement égal ou supérieur à 40% et sensiblement inférieur ou égal à 60% et un pourcentage de galactomannane, sensiblement égal ou supérieur à 40% et sensiblement inférieur ou égal à 60%. 5. Food composition according to any one of the preceding claims, characterized in that it comprises in mass a percentage of gluten substantially equal to or greater than 40% and substantially less than or equal to 60% and a percentage of galactomannan, substantially equal or greater than 40% and substantially less than or equal to 60%.
6. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle contient en outre, en masse un pourcentage de son sensiblement égal ou supérieur à 5 %et sensiblement égal ou inférieur à 15% et/ou un pourcentage de remoulages sensiblement égal ou supérieur à 15% et sensiblement égal ou inférieur à 35%. 6. Food composition according to any one of the preceding claims, characterized in that it further contains, by mass, a percentage of its sound substantially equal to or greater than 5% and substantially equal to or less than 15% and / or a remoulding percentage substantially equal to or greater than 15% and substantially equal to or less than 35%.
7. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle se présente sous la forme d'une poudre.  7. Food composition according to any one of the preceding claims, characterized in that it is in the form of a powder.
8. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce ledit son comporte du son fin ou n'est constitué que de son fin.  8. Food composition according to any one of the preceding claims, characterized in that said sound has thin sound or consists only of its end.
9. Composition alimentaire selon l'une quelconque des revendications précédentes, caractérisée en ce que ledit son et/ou lesdits remoulages ne sont pas traités thermiquement en vue de supprimer ou réduire leur activité enzymatique.  9. Food composition according to any one of the preceding claims, characterized in that said sound and / or said remouldings are not heat treated to suppress or reduce their enzymatic activity.
10. Composition selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle contient moins de 30% en masse d'amidon, en particulier moins de 20%, plus particulièrement moins de 10%, en particulier moins de 5% et plus particulièrement moins de 2%.  10. Composition according to any one of the preceding claims, characterized in that it contains less than 30% by weight of starch, in particular less than 20%, more particularly less than 10%, in particular less than 5% and more particularly less than 2%.
1 1 . Composition selon l'une quelconque des revendications précédentes, caractérisée en ce qu'elle est exempte d'amidon ajouté.  1 1. Composition according to any one of the preceding claims, characterized in that it is free of added starch.
12. Méthode de fabrication d'un aliment de type pain, caractérisée en ce que l'on mélange la composition alimentaire selon l'une quelconque des revendications précédentes avec de l'eau et éventuellement un agent de levage chimique et/ou biologique pour obtenir une pâte et on fait cuire ladite pâte.  12. Method of manufacturing a bread-type food, characterized in that the food composition according to any one of the preceding claims is mixed with water and optionally a chemical and / or biological lifting agent to obtain a dough and said dough is cooked.
13. Aliment contenant la composition alimentaire selon l'une quelconque des revendications précédentes.  13. Food containing the food composition according to any one of the preceding claims.
14. Pain et notamment pain obtenu par levage avec un agent de levage chimique contenant la composition alimentaire selon l'une quelconque des revendications précédentes.  14. Bread and in particular bread obtained by lifting with a chemical lifting agent containing the food composition according to any one of the preceding claims.
EP15767311.2A 2014-08-25 2015-08-24 Flour substitute composition and method for producing bread using said composition Withdrawn EP3193622A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1457953A FR3024940B1 (en) 2014-08-25 2014-08-25 FOOD COMPOSITION SUBSTITUTED AT LEAST PARTIALLY WITH FLOUR
PCT/IB2015/056390 WO2016030805A1 (en) 2014-08-25 2015-08-24 Flour substitute composition and method for producing bread using said composition

Publications (1)

Publication Number Publication Date
EP3193622A1 true EP3193622A1 (en) 2017-07-26

Family

ID=51932428

Family Applications (1)

Application Number Title Priority Date Filing Date
EP15767311.2A Withdrawn EP3193622A1 (en) 2014-08-25 2015-08-24 Flour substitute composition and method for producing bread using said composition

Country Status (4)

Country Link
EP (1) EP3193622A1 (en)
FR (1) FR3024940B1 (en)
MA (1) MA40361A (en)
WO (1) WO2016030805A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113994995A (en) * 2021-10-22 2022-02-01 上海吉羽食品科技有限公司 A kind of multigrain bread premixed powder, multigrain bread and preparation method thereof

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
GB2022391B (en) * 1978-05-30 1982-10-20 Speywood Lab Ltd Bread containing gum and its manufacture
US4241106A (en) * 1979-05-29 1980-12-23 Standard Brands Incorporated Flour tortillas
US4961937A (en) * 1988-11-22 1990-10-09 Rudel Harry W A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
HU226088B1 (en) * 2002-04-18 2008-04-28 Gabonatermesztesi Kutato Koezh Diabetic flour, flourmix and admixture free from bran and process for producing of baking product especially bread, rolls and cake and using these
US7252850B2 (en) * 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
JP3977409B1 (en) * 2006-11-10 2007-09-19 鳥越製粉株式会社 Bread-like food material and bread-like food using the same
WO2012076911A2 (en) * 2010-12-08 2012-06-14 Attila Bakonyi-Kiss Low carbohydrate flours for the food industry and use thereof in semi-finished and final food products
CN103110052A (en) 2012-12-14 2013-05-22 苏州科谷米业有限公司 Method for preparing full-grain flour

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
None *
See also references of WO2016030805A1 *

Also Published As

Publication number Publication date
FR3024940B1 (en) 2017-11-10
WO2016030805A1 (en) 2016-03-03
MA40361A (en) 2016-03-03
FR3024940A1 (en) 2016-02-26

Similar Documents

Publication Publication Date Title
Gao et al. Gluten-free bakery and pasta products: prevalence and quality improvement
CA2612754C (en) Fibre-rich backed product and method for the production thereof
RU2749923C2 (en) Ingredient for food products
JP5228060B2 (en) Korean-style pancake powder formulation using rice flour
del Carmen Robles-Ramírez et al. Barley bread with improved sensory and antioxidant properties
FR2941845B1 (en) COOKED PASTE COMPRISING A SPECIFIC FLOUR
EP2809162A1 (en) Gluten-free cooking products
Blandino et al. Progressive pearling of barley kernel: Chemical characterization of pearling fractions and effect of their inclusion on the nutritional and technological properties of wheat bread
KR101694796B1 (en) Method for manufacturing of dough for bakery
JP4641147B2 (en) Bread making additive and bread making composition
Navarro et al. Effect of wheat pearling process on composition and nutritional profile of flour and its bread-making performance
Mir et al. Recent advancements in the development of multigrain bread
CA2557580C (en) Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
Collar Novel high-fibre and whole grain breads
JP6307781B2 (en) Baked goods
FR2934465A1 (en) COOKING PRODUCT ENRICHED WITH FIBERS AND PLANT PROTEINS METHOD FOR MANUFACTURING SUCH PRODUCT.
Nakov et al. Nutritional properties of eincorn wheat (Triticum monococcum L)–rewie
WO2016030805A1 (en) Flour substitute composition and method for producing bread using said composition
JP2009254265A (en) Hardly-digestible rice, and hardly-digestible starch
Dror et al. Whole-wheat bread for human health
JP2011177101A (en) Dietary fiber for baked foods, and flour composition for baked foods blended with the same
Shewry Cultivation and impact of wheat
De Castro Palomino Siller In vitro starch digestibility and estimated glycemic index of sorghum products
FR2884390A1 (en) Use of hard wheat flour (Triticum durum) for the preparation of human nutritious products e.g. bread
JP7462209B2 (en) Wheat flour composition for bread, premix flour for bread, bread dough, breads, and method for producing breads

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20170220

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAX Request for extension of the european patent (deleted)
17Q First examination report despatched

Effective date: 20180523

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

RIC1 Information provided on ipc code assigned before grant

Ipc: A21D 13/04 20170101ALI20190522BHEP

Ipc: A21D 13/40 20170101ALI20190522BHEP

Ipc: A21D 13/062 20170101AFI20190522BHEP

Ipc: A21D 2/26 20060101ALI20190522BHEP

Ipc: A21D 2/18 20060101ALI20190522BHEP

Ipc: A21D 13/02 20060101ALI20190522BHEP

Ipc: A21D 10/00 20060101ALI20190522BHEP

INTG Intention to grant announced

Effective date: 20190612

RIN1 Information on inventor provided before grant (corrected)

Inventor name: BEN HAYMOUD, YOUSSEF

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20191023