ES2663220A1 - Composición panificable exenta de gluten - Google Patents

Composición panificable exenta de gluten Download PDF

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Publication number
ES2663220A1
ES2663220A1 ES201631316A ES201631316A ES2663220A1 ES 2663220 A1 ES2663220 A1 ES 2663220A1 ES 201631316 A ES201631316 A ES 201631316A ES 201631316 A ES201631316 A ES 201631316A ES 2663220 A1 ES2663220 A1 ES 2663220A1
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gluten
translation
machine
composition
legally binding
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ES2663220A8 (es
ES2663220B1 (es
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Laura TEDESCO
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Deprove S L
Deprove SL
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Deprove S L
Deprove SL
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Priority to ES201631316A priority Critical patent/ES2663220B1/es
Priority to EP17382653.8A priority patent/EP3308649A1/en
Priority to US15/728,798 priority patent/US20180098548A1/en
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Publication of ES2663220A8 publication Critical patent/ES2663220A8/es
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    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • 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, 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • 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
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La presente invención se refiere a una composición panificable exenta de gluten. Dicha composición comprende una combinación que consiste esencialmente en harina de arroz glutinoso, hidroxipropilmetilcelulosa, harina de cáscara de psilio (Psyllium) y harina de semilla de lino. También se refiere al uso de dicha combinación para preparar alimentos para personas intolerantes al gluten, en particular para personas celíacas, y a un producto de panadería que comprende dicha combinación.

Description

imagen1
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TABLA VI
Ejemplo
HPMC Harina de cáscara de psilio Harina de arroz glutinoso Masa Pan
Ejemplo 1
Sí Sí Sí Bien Bien
Comparativo 1
No Sí Sí Mal Mal
Comparativo 2
Sí No Sí Mal Mal
Comparativo 3
Sí Sí No Bien Mal
Ejemplos comparativos 4 a 6: Preparación de base de pizza
Con las composiciones descritas en los Ejemplos comparativos 1 a 3 se prepararon bases 5 de pizza de acuerdo con un procedimiento sustancialmente análogo al descrito en el Ejemplo 1, apartado C.
La masa obtenida en estos ejemplos presenta las siguientes características:
Ejemplo 1, apartado C: se ha manejado con normalidad, se ha mezclado fluidamente, y se dio forma a la masa de pizza añadiendo harina a la mesa para que no se pegara.
10 Ejemplo comparativo 4: presentó propiedad de fluido dilatante similares al almidón de maíz, menos dureza y más manejabilidad al dar forma con respecto a Ejemplo 1, no hubo necesidad de poner harina a la mesa para que no se pegara porque no lo hizo.
Ejemplo comparativo 5: muy difícil dar forma por su poca estabilidad estructural.
Ejemplo comparativo 6: se estiró bien y se amasó correctamente poniendo un poco de 15 harina sobre la mesa para que no se pegase.
Las propiedades organolépticas de las bases de pizza obtenidas en dichos ejemplos son las imagen24siguientes:
imagen25
imagen26
TABLA VII
Ejemplo
HPMC Harina de cáscara de psilio Harina de arroz glutinoso Masa Pizza
Ejemplo 1
Sí Sí Sí Bien Bien
Comparativo 4
No Sí Sí Bien Mal
Comparativo 5
Sí No Sí Mal Mal
Comparativo 6
Sí Sí No Bien Mal
Tras el estudio de las propiedades de los diferentes panes y pizzas, se observó que la sustitución de cualquiera de los componentes ensayados (HPMC, harina de cáscara de
5 psilio y harina de arroz glutinoso) por almidón de maíz, provoca un evidente empeoramiento tanto en el aspecto como en la estructura, perdiendo elasticidad, incrementando el índice de ruptura y empeorando la mordida, siendo el sabor la propiedad menos afectada por estos cambios.
Ejemplo comparativo 7: Preparación de pan y pizza sin harina de semilla de lino dorado
10 Se preparó una composición análoga a la del Ejemplo 1 por mezclado de los componentes en polvo, pero sin incluir la harina de semilla de lino dorado.
Con dicha composición, se preparó un pan siguiendo un procedimiento análogo al descrito en el Ejemplo 1, apartado B). Se observó que la masa era más difícil de trabajar, que los ingredientes no quedaban bien ligados, y que al ser pegajosa, necesitaba harina para
15 trabajarla. Una vez horneado, el pan no había crecido, la miga presentaba una estructura muy apretada, sin aire. La sensación en la mano era de una piedra.
También se preparó una base de pizza con la misma composición siguiendo un procedimiento análogo al descrito en el Ejemplo 1, apartado C). Se observó que la masa era imagen27
imagen28
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imagen31

Claims (1)

  1. imagen1
    imagen2
    imagen3
ES201631316A 2016-10-11 2016-10-11 Composicion panificable exenta de gluten Expired - Fee Related ES2663220B1 (es)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ES201631316A ES2663220B1 (es) 2016-10-11 2016-10-11 Composicion panificable exenta de gluten
EP17382653.8A EP3308649A1 (en) 2016-10-11 2017-10-02 Gluten-free bread-making composition
US15/728,798 US20180098548A1 (en) 2016-10-11 2017-10-10 Gluten-free bread-making composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201631316A ES2663220B1 (es) 2016-10-11 2016-10-11 Composicion panificable exenta de gluten

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ES2663220A1 true ES2663220A1 (es) 2018-04-11
ES2663220A8 ES2663220A8 (es) 2019-01-24
ES2663220B1 ES2663220B1 (es) 2019-01-25

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EP (1) EP3308649A1 (es)
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Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA038559B1 (ru) * 2018-06-11 2021-09-15 Учреждение Образования "Белорусский Государственный Университет Пищевых И Химических Технологий" Способ производства безглютенового хлеба с использованием бесклейковинной смеси на основе продукта горохового ферментированного безглютенового
DE102019132894A1 (de) * 2019-12-03 2021-06-10 Ernst Böcker Gmbh & Co. Kg Backmischung zur herstellung von glutenfreien und proteinreichen broten und brötchen
DE102020112734A1 (de) 2020-05-11 2021-11-11 Foodpunk Gmbh Backmischung, sowie Verfahren zur Zubereitung eines Teiges und Brotes hieraus
RU2770206C1 (ru) * 2021-03-22 2022-04-14 Ольга Юрьевна Тырлова Сухая смесь для приготовления безглютенового теста, композиция теста и способ изготовления

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2514240A1 (es) * 2014-09-19 2014-10-27 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración
DE102014014922A1 (de) * 2014-04-09 2015-10-15 Friedrich Haas Brot (Brötchen) ohne Gluten und ohne Kohlehydraten
WO2015197760A1 (de) * 2014-06-26 2015-12-30 Charrak Samir Zusammensetzung für gluten- und kohlenhydratarme back- und teigwaren

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011049417A2 (ko) * 2009-10-23 2011-04-28 전남대학교 산학협력단 글루텐 무첨가 쌀베이커리 및 이의 제조방법
JP6042828B2 (ja) * 2011-02-24 2016-12-14 ダウ グローバル テクノロジーズ エルエルシー グルテンフリー穀粉を含む組成物

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102014014922A1 (de) * 2014-04-09 2015-10-15 Friedrich Haas Brot (Brötchen) ohne Gluten und ohne Kohlehydraten
WO2015197760A1 (de) * 2014-06-26 2015-12-30 Charrak Samir Zusammensetzung für gluten- und kohlenhydratarme back- und teigwaren
ES2514240A1 (es) * 2014-09-19 2014-10-27 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
20/04/2016, Pan sin gluten (64% harinas y 36% almidones) con masa madre de arroz. La chica de las recetas (20/04/2016) [en l?nea], recuperado de internet URL: <https://web.archive.org/web/20160420223709/http://www.lachicadelasrecetas.com/2015/05/pan-sin-gluten-64-harinas-y-36.html> *
ITTHIVADHANAPONG,P.,JANTATHAI,S., SCHLEINING,G. 27/06/2016, ITTHIVADHANAPONG,P.,JANTATHAI,S., SCHLEINING,G. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids. Journal of Food Science & Technology (27/06/2016) Vol 53, N? 6, p?ginas 2733-2741, doi: 10.1007/s13197-016-2245-5. *
MASURE, H. G., FIERENS, E., DELCOUR, J.A. 09/10/2015, MASURE, H. G., FIERENS, E., DELCOUR, J.A . Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science (09/10/2015), p?ginas 92-111 *

Also Published As

Publication number Publication date
EP3308649A1 (en) 2018-04-18
US20180098548A1 (en) 2018-04-12
ES2663220A8 (es) 2019-01-24
ES2663220B1 (es) 2019-01-25

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