EP4068975A1 - Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines - Google Patents

Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines

Info

Publication number
EP4068975A1
EP4068975A1 EP20812317.4A EP20812317A EP4068975A1 EP 4068975 A1 EP4068975 A1 EP 4068975A1 EP 20812317 A EP20812317 A EP 20812317A EP 4068975 A1 EP4068975 A1 EP 4068975A1
Authority
EP
European Patent Office
Prior art keywords
seeds
protein
bread
free
gluten
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.)
Pending
Application number
EP20812317.4A
Other languages
German (de)
English (en)
Inventor
Markus Brandt
Markus DÜSTERBERG
Georg Böcker
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.)
Ernst Boecker GmbH and Co KG
Original Assignee
Ernst Boecker GmbH and Co KG
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 Ernst Boecker GmbH and Co KG filed Critical Ernst Boecker GmbH and Co KG
Publication of EP4068975A1 publication Critical patent/EP4068975A1/fr
Pending 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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa

Definitions

  • the present invention relates to the field of food production, in particular the provision of gluten-free and protein-rich baking mixes.
  • the invention also relates to a method for producing gluten-free and protein-rich baked goods and the provision of the gluten-free and protein-rich baked goods themselves, in particular breads and rolls using this baking mix.
  • Celiac disease also known as non-tropical or indigenous sprue or gluten-sensitive enteropathy, is one of the most common food intolerances or a disease in which the body of an affected patient depends on gluten, e.g. the gliadin fraction of wheat and / or the prolamin of rye ( Secalin) and / or the barley hordein reacts immunologically.
  • This reaction to gluten intake manifests itself in an inflammation of the small intestine and destruction of the intestinal wall epitopes and thus leads to an absorption disorder.
  • gluten-free The Codex Alimentarius Commission of the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) therefore set a standard for the use of the term “gluten-free”. According to this, the following are referred to as "gluten-free”: (a) Food consisting of or produced solely with the use of raw materials that do not contain any prolamins from wheat or other Triticum species, such as spelled (Triticum spelta L.), Kamut (Triticum polonicum L.) or durum wheat, rye, barley, oats or their hybrids with a gluten content of less than 20 ppm, (b) food consisting of raw materials of wheat, rye, barley, oats, spelled, or their hybrids, which can be described as gluten-free, if they have been reduced to a gluten content of less than 20 ppm through appropriate process steps.
  • Triticum species such as spelled (Triticum spelta L.),
  • gluten-free is to be understood in the sense of this definition.
  • Gluten is a storage protein in wheat flour and contains the protein fractions glutenin and gliadin. When processed in dough, gluten shows cohesive, elastic and viscous properties and forms a matrix that makes up the main properties of dough (expandability, resistance to stretching, mixing tolerance, gas retention and gas binding capacity) and in which the starch grains and dietary fibers are enclosed. The water absorption of the flour takes place primarily through the proteins gliadin and glutenin. The protein matrix is stretched by the shear forces that occur during kneading and, together with swelling and dissolution processes, structural changes occur in the proteins.
  • Strands of glutenin and gliadin are stretched and inter- and intramolecular bonds at the branching points of these strands lead to the formation of a continuous three-dimensional protein matrix and thus to the formation of glue.
  • This matrix represents the predominant structural element in an optimally kneaded dough and contributes significantly to the gas retention capacity and the fermentation tolerance of the dough.
  • Embedded in this adhesive matrix are starch particles which, conveyed by the kneading process, stick together to form a continuous structure. By heating during the baking process, amylose and amylopectin can increasingly dissolve, at the same time water diffuses into the particles until they finally tear. By interacting with denatured proteins swollen and partially gelatinized starch creates a stable crumb structure during baking.
  • the omission of gluten is a technological problem, particularly in the production of corresponding gluten-free baked goods.
  • the production of gluten-free bread is the greatest challenge, as wheat gluten takes on several tasks in successful bread-making and many additives are required to replace it.
  • Rice flour is particularly suitable as a flour substitute due to its unobtrusive taste, its white color, its hypoallergenic properties and its good tolerance.
  • the hydrophobic and insoluble proteins contained in rice flour have hardly any visco-elastic properties that allow a protein structure to be built up and thus could cause gas retention in the kneaded dough mixed with yeast.
  • Rice breads therefore do not have a soft and loose structure, but are compact and very firm.
  • JP 2003-169593A proposes a method for making bread in which gluten-free flour is mixed with a treated gluten extract or treated wheat flour, which has lost or largely lost its allergenic properties as a result of the treatment, in order to achieve the desired adhesive properties in the bread dough.
  • celiac patients cannot safely consume such bread.
  • the addition of structure-improving agents such as hydrocolloids, xanthan, carboxymethyl cellulose (CMC), hydroxypropylmethyl cellulose (HPMC), pectin, guar gum, locust bean gum or agarose leads to improved bread baking results, not only on the basis of rice flour.
  • structure-improving agents such as hydrocolloids, xanthan, carboxymethyl cellulose (CMC), hydroxypropylmethyl cellulose (HPMC), pectin, guar gum, locust bean gum or agarose leads to improved bread baking results, not only on the basis of rice flour.
  • hydrocolloids only changes the water-binding properties of the dough, so that more water has to be added to the dough, which is then transferred to the starch during the baking process. Due to the increased addition of water, the dough is more fluid and can only be baked in baking tins.
  • WO 2008/022092 discloses the addition of various structure-improving and gas-retaining polymers, both natural and synthetic, which are intended to better simulate the adhesive properties of wheat and thus to improve the production of gluten-free products. Even if such additives make gluten-free products looser, they still have poor bread properties, e.g. an unsatisfactory mouthfeel and in some cases considerable impairment of taste. In addition, the addition of such polymers is relatively expensive and only partially accepted by the consumer.
  • protein breads which are also known as “low-carb breads”. These are generally characterized by a relatively high protein content between 25 and 40% by weight and a relatively low carbohydrate content between 4.5 and 10% by weight compared to conventional breads.
  • protein bread In contrast to conventional bread, protein bread contains an above-average amount of protein and is therefore ideal as a protein source. Furthermore, protein bread can be integrated well into a vegan diet, as long as only vegetable raw materials are used.
  • the known protein breads have the disadvantage that they do not resemble breads or rolls in terms of taste or consistency and texture and are therefore often not seen as a real alternative to conventional bread.
  • the known breads are either too dry, which is often perceived as unpleasant when consumed, or, in particular, too moist due to the use of moisture binders.
  • such protein breads also disadvantageously have a very compact structure and do not have an elastic, airy crumb. In view of the disadvantages described above, there is still a need to improve the production process and the compositions for producing high-quality gluten-free baked goods.
  • the inventors have set themselves the task of providing baking mixes for the production of high-quality, gluten-free and protein-rich baked goods, in particular breads and rolls, which have improved bread and roll properties, a loose structure and crumbly crumb and a satisfactory mouthfeel.
  • a gluten-free and protein-rich baking mix containing at least one ground, vegetable, gel-forming component and at least one additional component with enriched protein or with protein isolate, the vegetable, gel-forming component in an amount of 2 to 70% by weight. or 2 to 50% by weight based on the dry matter of the baking mixture is present.
  • the additional component is present in an amount of 5 to 60% by weight or 15 to 40% by weight based on the dry mass of the baking mixture.
  • the term “gluten-free” in the context of the present application includes the use of processed gel-forming components from rye or barley which have been treated in such a way that no gluten can be detected in the sense of the above definition.
  • the herbal, gel-forming component is selected from the seeds or seed products, for example seed shells from the group consisting of flax seeds, sunflower seeds, pumpkin seeds, apricot seeds, almond seeds, coconuts, macadamia nuts, hazelnuts, cashews, poppy seeds, sesame seeds, rapeseeds , Caraway seeds, milk thistle seeds, mustard seeds,
  • Pigeon kernels Pigeon kernels, hemp seeds, plum kernels, gold linseed, chia seeds or flea seeds and mixtures of the aforesaid.
  • defatted flour which is produced from the press residues of seeds of the above group of gel-forming components used for oil production, in particular of linseed (linseed, gold linseed) and sunflower seeds, is used as a gel-forming component in the baking mixture according to the invention.
  • the protein-rich, ground legume seed is selected from the group consisting of soybeans, lupins, chickpeas, peas, beans, in particular field beans, lentils and peanuts and mixtures of the aforementioned.
  • the baking mix contains an additional component with enriched protein or with protein isolate.
  • This additional component is of vegetable origin and is selected from the seeds of the legume group consisting of soybeans, lupins, chickpeas, peas, beans, in particular field beans, lentils and peanuts and mixtures of the aforementioned or consists of pumpkin seeds and mixtures of pumpkin seeds and the aforementioned Legume seeds.
  • the added additional protein source supports the structure formation and thus the gas retention capacity in the dough as well as in the baked goods made from it
  • baking mixes which consist almost 50% of members of the above group of the vegetable, gel-forming component and almost 50% of members of the additional protein-rich component, deliver great-tasting breads and rolls which, in particular in their consistency, the volume, the structure and the texture of the crumb come close to the corresponding gluten-containing conventional breads and rolls and surprisingly even surpass them in terms of response, especially in the area of the texture of an elastic, airy crumb.
  • This is caused in particular by the kneading time and the kneading energy introduced.
  • a baking mix comprising approx. 49% by weight of flaxseed flour (gel-forming component) and approx.
  • pumpkin seed flour (additional high-protein component) offers such baked goods properties with corresponding kneading within the meaning of the invention, as shown below.
  • the texture of the crumb is elastic and airy, the crumb pores are medium to large-pored in places and are reminiscent of the structures of yeast-loosened, conventional wheat bread and wheat rolls.
  • the texture is defined according to ISO (International Organization for Standardization) as the totality of all rheological and structural (geometric and surface-related) properties of a food, which are due to mechanical, tactile (feel), visual (see) and auditory (hearing) receptors, i.e. can be measured by sensors. Texture testing is a sub-area of "rheology", i. H. the science that deals with the flow and deformation behavior of solid and fluid bodies under the influence of mechanical forces. The hands and fingers as well as lips, palate and tongue as well as the ears (hearing) are involved in the detection of the texture. In addition to this tactile sensory perception (surface sensitivity), e.g.
  • tactile impressions perceived with the fingertips the kinesthetic perception (sensation of movement), e.g. sensation perceived during the chewing process, breaking / breaking of the product, is one of the elements of the texture.
  • the texture is thus an expression of a multi-dimensional quality parameter of the underlying complex structure of a baked product.
  • the kneading time By adjusting the kneading time, it is also possible to adjust the structure / texture of the baked goods, in particular the crumb. With a shorter kneading time and correspondingly lower kneading energy, a loose, but still small-pored and compact bread or roll structure develops, the crumb becomes firm to the bite and remains attached to the crust. Baking mixes with a kneading time of 6 minutes and more pronounced 9 minutes, even more pronounced 15 minutes and more develop a very loose and large-pored bread structure.
  • the baking mix is essentially free of wheat flour.
  • “Essentially free of wheat flour” in the context of the invention is to be understood as meaning baking mixes which show at most insignificant traces of wheat grain flour products and are safe for celiac patients when consuming larger amounts.
  • Wheat grain products that have been treated in such a way that no gluten can be detected in the sense of the above definition can be used as an alternative.
  • the baking mixture is essentially starch-free or essentially starch-free and, in addition, essentially free from wheat flour.
  • “essentially starch-free” is understood to mean baking mixes which contain up to 2% by weight, preferably up to 1.5% by weight or 1.0% by weight and particularly preferably less than 1.0% by weight. % Starch based on dry weight.
  • starch means vegetable polysaccharides which consist of D-glucose units which are linked to one another via glycosidic bonds.
  • Starch consists of 20-30% amylose, linear chains with a helical (screw) structure, which are only linked al, 4-glycosidically and 70-80% amylopectin, highly branched structures, with al, 6-glycosidic and al , 4-glycosidic linkages.
  • the raw material plant naturally contains the following starch concentrations in the plant parts used: Chickpeas contain 19% starch, flax seeds contain 0% starch, pumpkin seeds contain 1.8% starch, sunflower seeds contain 0% starch, lentils contain 43% starch, buckwheat contains 78% Starch, psyllium husks contain 0% starch.
  • the breads and rolls made from this baking mix are, as it were, “essentially free of wheat flour” within the meaning of the invention according to the above definition.
  • starch converters such as yeasts
  • the baking mix does not contain any biological and / or chemical loosening agents.
  • Lightening agents or leavening agents are, according to Annex I, VO 1333/2008 and in the context of the present invention, substances or combinations of substances that release gas and thereby increase the volume of a dough. Most of these gases are carbon dioxide, whereby the resulting gases are retained in the dough depending on its gas holding capacity. This causes a loosening of the dough structure and the associated increase in volume of the baked dough (baked goods). Baking turns the gas bubbles in the dough into the pores in the crumb of the baked goods.
  • biological loosening biological microorganisms are used, the most common of which are yeasts or sourdough.
  • the sourdough contains lactic acid bacteria (lactobacilli) as microorganisms.
  • lactobacilli lactic acid bacteria
  • the aforementioned organisms metabolize carbohydrates contained in the dough to carbon dioxide and alcohol.
  • the gaseous carbon dioxide loosens the dough with a corresponding gas retention capacity of the dough.
  • Chemical loosening agents are substances that cause a corresponding loosening through chemical reaction processes of chemicals (without the influence of biological organisms).
  • Chemical leavening agents include baking powder, deer horn salt (also known as ABC leaven), sodium hydrogen carbonate (baking soda), potash and potassium tartrate (tartar).
  • the leavening agents react with water, acid and heat, which causes them to develop the necessary carbon dioxide for loosening.
  • Physical blowing agents are loosening, for example, by introducing water vapor or air through physical forces. This loosening comes into play with every baking, even if other loosening agents are used. The water contained in every dough partially evaporates during baking, thus expanding and loosening the dough. Beating air into a dough or a mass by mechanically kneading the dough is also one of the physical loosening agents.
  • the inventors have surprisingly discovered that using the baking mix according to the invention by a pure modulation of the kneading time at corresponding speeds in the kneader, sensory texture characteristics of the crumb, as described above, in particular the degree of pore size, can be set favorably according to the taste preferences of the consumer without the prior art widespread use of additional, in particular chemical and biological, blowing agents.
  • the baking mix according to the invention offers the advantage that it causes the required loosening of the dough through pure physical loosening, i.e. through a purely physical introduction of air into the dough by mechanical means, such as a classic spiral kneader. That is to say, the invention can deliberately entirely dispense with the introduction and use of biological and / or chemical dough-loosening agents. This is of particular interest to consumers who do not want “chemicals” that are perceived as unnecessary, such as chemical raising agents in their baked goods. The foregoing also applies to the use of biological raising agents such as sourdough and yeast, the use of which is perceived by some consumer groups as annoying, as it were.
  • the baking mixture contains at least one biological loosening agent selected from the group consisting of sourdough and yeasts and / or at least one chemical loosening agent.
  • At least one biological and / or chemical dough loosening agent and optionally also further physical dough loosening agents can be added to support the baking mix.
  • the optional addition of yeast and / or sourdough can, for example, support the baking effect; Their addition can primarily only serve to improve the taste of the resulting baked goods.
  • Sourdough is usually a mixture made from flour and water that is fermented with the help of lactobacilli.
  • the sourdough is made from gluten-free flours and can be added either as a moist or dry sourdough.
  • the above-mentioned gel-forming components or mixtures of the aforementioned and / or the ground legume seeds or mixtures of the aforementioned are preferably used for this purpose.
  • the flour-water mixture is made with a sourdough Added starter culture, which preferably - but not exclusively - contains lactobacilli selected from the group Lactobacillus (L.) plantarum, L. fermentum, L. paracasei, L. paralimentarius, L. helveticus, Leuconostoc argentinum and Saccharomyces pastorianus or mixtures of the aforementioned.
  • yeast is used as sourdough in addition to or instead of yeast, up to 40% by weight of the flour mixture can be used as sourdough. Furthermore, a fermentation time of usually 12-24 hours, preferably 16-18 hours and usually 22 ° -30 ° C., preferably 25 ° -28 ° C. was observed.
  • the ingredients namely the selected vegetable, gel-forming component, the selected legume seed and optionally also the additional protein component, all of which are present as ground flour, are mixed in the dry state.
  • the ground ingredients have a fine comminution of ⁇ 500 pm or ⁇ 1000 pm or ⁇ 1500 pm.
  • a fine size reduction of ⁇ 500 ⁇ m should be aimed for, since this accelerates the absorption of water.
  • the ground flour of the selected gel-forming component is present as defatted linseed and / or as defatted pumpkin seeds with a degree of fine comminution of ⁇ 500 ⁇ m.
  • the ground flour of the selected additional component such as the legume seed, e.g. chickpea flour or pea flour, is present with a degree of fine grinding of ⁇ 500 ⁇ m.
  • the invention also relates to gluten-free and protein-rich baked goods, in particular breads or rolls made from the gluten-free and protein-rich baking mix of the invention.
  • these are characterized in that they have a protein content of 10-50%, 15-35% or 17-25%, and optionally a starch content of 0.8-25% or 0.8-5% or 5.5-25% each based on the dry matter of the baked goods.
  • the gluten-free baked goods produced with the above-mentioned baking mixes can contain other ingredients, for example grains (sunflower seeds, pumpkin seeds, flax seeds, nuts) and sprouts and / or various bread spices and oils, for flavor variation.
  • the baked goods produced with the baking mix according to the invention clearly differ from the commercially available gluten-free products because they have the character of a real bread, namely a crispy crumb, intense bread taste and a structure comparable to mixed rye bread.
  • the gluten-free baked goods produced using sourdough with the registered baking mix are not only characterized by the improved bread structure, but also by an improved shelf life and more intense bread taste.
  • a high content of gel-forming components in the baking mix according to the invention proves to be nutritionally particularly advantageous for celiac patients, since these contain a large part of indigestible fiber that cannot be broken down by the human digestive system and thus cannot be used and thus promotes intestinal health.
  • Another object of the invention is the method for producing gluten-free bread or rolls.
  • the baking mix is first mixed with salt and water. Usually, although deviations from this are possible left to the expert, about 1.5-3% salt is added to the baking mixture.
  • the dough for gluten-free bread is slowly mixed, e.g. in a spiral kneader for thorough mixing of the dough components (level 1, usually at 30 Hz) and the resulting pasty dough is then briefly, depending on the degree of filling of the kneader, usually for a few seconds and at most for a few minutes (often only 1 minute) at a faster level (level 2, usually at 55Hz). After a further few minutes of resting time, the dough is shaped into baked goods and then baked.
  • level 1 usually at 30 Hz
  • level 2 usually at 55Hz
  • the process according to the invention is characterized in that the baking mixture according to the invention is used and, after adding an aqueous solution, the resulting paste is kneaded for at least 2 minutes, at least 4 minutes, at least 6 minutes, at least 9 minutes or at least 15 minutes with an electrically operated spiral kneader with a kneading energy of at least 2 kWh / tdough introduced into the dough.
  • the specification of the kneading time / kneading time of 2, 4, 6, 9 or 15 minutes relates to fast kneading at level 2 (for example at 45-80 Hz or 45-65 Hz) of the spiral kneader according to the invention slow basic mixing of the components for dough production at level 1 (e.g. at 20 - 35Hz).
  • the kneading time of 4 minutes and 6 minutes in particular is advantageous for rolls.
  • the kneading time of in particular 6 minutes, 9 minutes or 15 minutes and beyond is particularly advantageous for breads.
  • a kneading time of 9 minutes or 15 minutes and longer is particularly suitable for bread.
  • the inventors have surprisingly discovered that, using the baking mix according to the invention, sensory texture characteristics of the crumb, in particular the degree of pore size, can be set favorably according to the taste preferences of the consumer by simply modulating the kneading time at corresponding speeds in the kneader.
  • the dough for bread B Slowly mixed for 3-8 minutes in a spiral kneader to thoroughly mix the dough components (level 1, usually at 30 Hz) and then knead the resulting pasty dough for approx. 0.5 minutes - 1.0 minute quickly (level 2, usually at 55 Hz), with level 2 first manages the actual energy input into the dough. After a few more minutes of rest, the dough is shaped and then baked.
  • the use of the baking mix in the bread-making process according to the invention resulted in the following: After a kneading time of 2 minutes, a largely fine-pored crumb forms after the dough has rested during baking. A loose, but still essentially small-pored and compact structure develops, the crumb becomes firm to the bite and remains attached to the loaf. After a kneading time of 6 minutes (not shown) but even more intensely after a kneading time of 6 minutes, the baked bread develops a very loose and large-pored bread structure, which is almost reminiscent of yeast-loosened breads or rolls, e.g. yeast-loosened wheat breads / rolls.
  • the dough can be loosened, which leads to baked goods, in particular bread and rolls with the advantageous features described above and of conventional gluten-free bread and rolls and also protein-rich conventional gluten-free bread and rolls, such as For example, protein rolls have not yet been achieved.
  • Such breads are baked for 60 minutes at 240 ° C initially and 210 ° C later.
  • the baker as a person skilled in the art is also familiar with alternative dough preparations and baking protocols, e.g. finishing in the microwave.
  • the dough kneaded accordingly according to the invention is shaped into loaves or rolls (unbaked loaves or rolls) and then baked.
  • a specific baked goods volume of at least 1.9 ml / g or at least 2.5 ml / g is achieved in the baked bread or rolls.
  • the volume of the baked bread or rolls decreases during the baking process by at least 35, at least 40%, at least 70%, at least 80 without the addition of additional biological and / or chemical dough loosening agents, optionally with the exception of added sourdough and / or yeast %, at least 90 or at least 100% based on the volume of the unbaked bread or rolls.
  • the method according to the invention can consciously dispense with the use of additional biological and / or chemical leavening agents for the baking mix according to the invention, which can, however, be added as a support.
  • additional biological and / or chemical leavening agents for the baking mix according to the invention can, however, be added as a support.
  • the optional addition of yeast and / or sourdough can support the baking effect, for example. However, their addition primarily serves to improve the taste of the resulting baked goods.
  • the invention furthermore relates to gluten-free and protein-rich breads or rolls which can be produced using the method according to the invention.
  • the above-described sensory, fluffy and juicy bread structure is additionally improved by adding the additional component (protein source) to the baking mixture, which helps to create improved gas-retaining structures during baking.
  • the breads obtained in this way are therefore characterized even more clearly by an improved, crispy crumb, and thus differ significantly from known gluten-free products made from pseudoceralials, which mostly have cake-like textures.
  • FIG. 1 shows the result of the Farinograph measurement for characterizing the dough properties when using the baking mix according to the invention according to recipe 3 (example 3) over the kneading time.
  • FIG. 2 shows the influence of the kneading time on the baked goods volume when using the baking mix according to the invention according to recipe 3.
  • the dashed line indicates the dough volume at 185 ml after the dough has been kneaded for 6 minutes at level 2.
  • 3A-C shows a roll according to the invention cut in the middle parallel to the top of the roll, which is made with a baking mixture according to the invention without the use of biological or chemical loosening agents such as yeast, sourdough or baking powder (recipe 3) after a kneading time of 2 minutes (Fig. 3A ), 9 minutes (Fig. 3B) or 15 minutes (Fig.
  • FIG. 3D shows the rolls according to the invention from FIGS. 3A-C, front cutting, in a perspective view. It is noticeable that the volume of the rolls increases as the kneading time increases. The increase in the coarse pores in the crumb, as illustrated in FIGS. 3A-3C, causes an increase in the volume of the entire baked product.
  • FIG. 4 shows the baking result of a standard gluten-free flour mixture for bread based on rice flour (FIG. 4A) and the result of a standard bread mixture based on wheat flour type 550 (FIG. 4B) in comparison to a bread according to the invention that is made with a Baking mix according to the invention (recipe 3) was baked.
  • the breads are cut in the middle parallel to the top of the bread.
  • Small breads were made from a dough of 150g.
  • commercially available gluten-free breads do not have anything like airy, coarse pores like commercially available white rolls (type 550, FIG. 4B), but are much more compact.
  • the crumb texture of the bread according to the invention is very close to the airy, coarse pores like commercially available white bread rolls (type 550, FIG. 4B) and even exceeds this in volume (cf. FIGS. 4B and 4C).
  • FIG. 4D the bread from FIGS. 4A-C can be seen from the front slicing in a perspective view. It is noticeable that the volume of the bread according to the invention is significantly larger than that of the other two breads.
  • FIG. 5 shows the result of the Farinograph measurement to characterize the dough properties when using the baking mix according to the invention according to recipe 4 (example 5) of an essentially starch-free bread and without the use of biological or chemical loosening agents such as yeast, sourdough or baking powder over the kneading time. It can be seen that according to the Farinogram a dough behavior occurs that that of the Baking mix with a significantly higher starch content is similar, ie the result with recipe 3 in which there is a starch content of approx. 21% by weight in the dry mass (cf. FIG. 1).
  • FIG. 6A shows several breads according to the invention cut in the middle parallel to the top of the bun, which were baked with a baking mix according to the invention according to recipe 4 (example 5) of an essentially starch-free bread and without the use of biological or chemical loosening agents such as yeast, sourdough or baking powder the dough from the experiment in Fig. 5.
  • recipe 4 example 5
  • the pores of the crumb are similar to the baking result of recipe 3 in which the starch content was significantly higher (approx. 21% by weight of starch in the dry matter in recipe 3 versus approx. 1% Weight% starch in dry matter in recipe 4). This shows that the method according to the invention works advantageously and unexpectedly even when using a baking mix according to the invention with an essentially starch-free recipe.
  • the raw materials were weighed and weighed in a spiral kneader.
  • the dough is only kneaded slowly for 3 minutes (level 1, 30Hz).
  • the doughs are kneaded quickly for 6 minutes (level 255Hz) for recipes 1 and 2 and, depending on the indicated information, 2, 9 or 15 minutes for recipe 3 and 6 minutes for recipe 4.
  • the doughs are then weighed into the appropriate portions to be baked.
  • the rolls are then cooked for the indicated minutes at 85% relative humidity and 32 ° C.
  • Bread rolls / breads without loosening agents are baked immediately after processing.
  • 150 g pieces of dough are rounded and rolled until they have a cylindrical shape.
  • the cooking time is 85 minutes (can take up to 100 minutes) - cut twice after cooking
  • the calculated average nutritional values per 100 g of the resulting baked goods are as follows:
  • Carbohydrates 9.2 g, of which sugars: 1.5 g
  • the cooking time is 85 minutes (can take up to 100 minutes)
  • the calculated average nutritional values per 100 g of the resulting baked goods are as follows:
  • the inventors Based on the favorable results after a kneading time at level 2 for 6 minutes (see Examples 2 and 3), the inventors generally examined the influence of the kneading time on the baked goods texture using a baking mix according to the invention for protein-containing breads and rolls without additional biological and / or chemical leavening agents (No biological and / or chemical propellants).
  • the Farinograph measures the water absorbency of the flour and the consistency of a dough based on the resistance it opposes to a defined kneader.
  • the Farinogram describes the water absorption capacity and the behavior of the flour during dough formation (kneading time, kneading tolerance and dough development). The result is shown in FIG. 1. It can be seen that the dough viscosity increases over the kneading time. The dough viscosity rises sharply after just 2 minutes of kneading, very high values are reached after 6 minutes and after about 9 minutes of kneading time the dough has reached the maximum dough viscosity. A kneading time longer changes the dough viscosity only a little.
  • Example 5 kneading behavior and physical loosening of a low-starch recipe (recipe 4) total 1962 0.90
  • the kneading behavior was recorded using a Brabender Farinograph.
  • the following measurement parameters were used in the default settings:

Landscapes

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

Abstract

L'invention concerne le domaine de la production d'aliments, en particulier la mise en œuvre de mélanges de préparations boulangères sans gluten et riches en protéines pour fabriquer des produits de boulangerie sans gluten et riches en protéines, en particulier des pains et des petits pains.
EP20812317.4A 2019-12-03 2020-11-25 Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines Pending EP4068975A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102019132894.2A DE102019132894A1 (de) 2019-12-03 2019-12-03 Backmischung zur herstellung von glutenfreien und proteinreichen broten und brötchen
PCT/EP2020/083356 WO2021110509A1 (fr) 2019-12-03 2020-11-25 Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines

Publications (1)

Publication Number Publication Date
EP4068975A1 true EP4068975A1 (fr) 2022-10-12

Family

ID=73598126

Family Applications (1)

Application Number Title Priority Date Filing Date
EP20812317.4A Pending EP4068975A1 (fr) 2019-12-03 2020-11-25 Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines

Country Status (3)

Country Link
EP (1) EP4068975A1 (fr)
DE (1) DE102019132894A1 (fr)
WO (1) WO2021110509A1 (fr)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3701235B2 (ja) 2001-12-05 2005-09-28 ミヨシ油脂株式会社 パン生地
EP2051588A4 (fr) 2006-08-11 2010-11-10 Cargill Inc Système pour remplacer du gluten dans des produits alimentaires
US20100303997A1 (en) * 2009-05-29 2010-12-02 David John Fulton Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids
DE202009013228U1 (de) * 2009-09-30 2011-02-10 Tavarlin Ag Glutenfreie Nahrungsmittel
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
US20150017312A1 (en) * 2012-08-31 2015-01-15 Daniel Tegel High protein meal and flour compostions and methods
US10555537B2 (en) * 2014-06-26 2020-02-11 Samir Charrak Composition for low-gluten and low-carbohydrate baked and pastry goods
FR3029742B1 (fr) * 2014-12-10 2017-01-13 Tropinov Composition culinaire exempte de gluten
ES2663220B1 (es) * 2016-10-11 2019-01-25 Desarrollos Y Promociones Vegetarianas S L Composicion panificable exenta de gluten
WO2018087533A1 (fr) * 2016-11-10 2018-05-17 Direct Food Ingredients Limited Mélange particulaire pour la formation d'un produit alimentaire, produit alimentaire préparé à partir de celui-ci et procédé de formation du produit alimentaire
US20190364911A1 (en) * 2017-01-20 2019-12-05 National Agriculture And Food Research Organization Method for producing rice flour bread and dough thereof

Also Published As

Publication number Publication date
DE102019132894A1 (de) 2021-06-10
WO2021110509A1 (fr) 2021-06-10

Similar Documents

Publication Publication Date Title
EP2575480B1 (fr) Composition sans gluten pour la préparation des pains
EP3160236B1 (fr) Composition destinée à des produits de boulangerie et des pâtes alimentaires pauvres en gluten et en glucides
Schober Manufacture of gluten‐free specialty breads and confectionery products
CA2797579C (fr) Procede d'emulsification et de texturation d'un produit vegetalien sans gluten
DE60132669T2 (de) Verfahren zur herstellung eines teigproduktes
AT15542U1 (de) Glutenfreie Backwaren
AU2011248456A1 (en) Gluten-free vegan emulsification and texturization process
EP4090171A1 (fr) Substitut de farine blanche à teneur réduite en glucides
DE69817795T2 (de) Polydextrose als haltbarkeitszusatz
DE102020105009A1 (de) Glutenfreies Gebäck und Verfahren zur Herstellung eines solchen
EP4068975A1 (fr) Mélange de préparation boulangère pour la fabrication de pains et de petits pains sans gluten et riches en protéines
CA3120552A1 (fr) Procede de production de produits de boulangerie
US11812754B2 (en) Dietary fibre composition
Rachtan-Janicka et al. Technological ingredients and nutritional value of gluten free bread®
Mujinga Utilisation of Marama Bean [Tylosema Esculentum (Burchell) A. Schreiber] Flour in Gluten-Free Bread Making
EP2802219A2 (fr) Pâtes alimentaires faiblement caloriques et leur procédé de fabrication
RU2812824C1 (ru) Способ производства хлеба функционального назначения
JP7345265B2 (ja) ベーカリー食品の製造方法
Nyembwe Mujinga Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making
JP6972617B2 (ja) パン生地練り込み用水中油型乳化油脂組成物
DE202023101801U1 (de) Kohlenhydratarme, eiweiß- und ballaststoffreiche Trockenteigware
Yeganeh et al. Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
DE102004055312A1 (de) Verfahren zur Herstellung von chemisch modifizierten proteinhaltigen Backzutaten und solche Zutaten
Fabčič Technological possibilities of gluten-free bread production.
Sheikh et al. Bakery Raw Materials and Guality Parameters

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

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

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

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

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

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20220704

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

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)