GB2447978A

GB2447978A - Forming a gluten-free dough or batter with foamed egg white

Info

Publication number: GB2447978A
Application number: GB0706302A
Authority: GB
Inventors: Marcella Di Mare
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-03-30
Filing date: 2007-03-30
Publication date: 2008-10-01
Also published as: GB0706302D0

Abstract

The invention relates to methods for preparing gluten-free dough and batter used for example to produce gluten-free pizza, pasta, bread, cakes, sweets or gnocchi. The method comprises the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent. The foaming is carried out using a foaming device comprising a material capable of forming a complex with egg protein, or the foaming is carried out in the presence of an acid. The foaming device may be partially or completely made of silver or copper. The acid may be tartaric acid in the form of cream of tartar. The invention further relates to foaming devices for use in said methods which may include a whisk, a blade, an agitator probe, a tube, a mixer, a colander or a rotating receptacle.

Description

METHOD FOR PREPARiNG GLUTEN-FREE DOUGH AND BATTER The invention relates

to methods for preparing gluten-free dough and batter used for example to produce gluten-free pizza, pasta, bread, cakes, sweets or gnocchi. The invention further relates to a foaming device for use in said methods.

Traditionally, flour used in the preparation of dough and batter for pizza, pasta, cakes, sweets, gnocchi, bread and other food, contains gluten, which plays a major role in the texture of the dough. Indeed, gluten transfbrms the final dough into a suitably workable paste.

However, there is a strong demand for gluten-free products for people suffering from gluten intolerance and allergy. Where gluten-fl-ce flour is used, the tcxture of the final dough is detrimentally affected and is usually solid, crumbly and difficult to work, for example, into a desired shape and consistency. Thus, texture and, ultimately, taste are affected.

It is therefore an object of this invention to mitigate problems such as those described above.

It has been discovered that, in the absence of gluten, a suitably workable dough or batter could be obtained by varying the texture and consistency of the egg white foam used in its preparation Indeed, the inventor discovered that the foam must be stable and have volume to have the best impact upon the final dough or batter and new methods for producing such a foam were developed.

According to a first aspect of the invention, there is provided a method for preparing gluten-free dough or batter comprising the step of foaming egg white, wherein the foaming is earned out in the absence of egg yolk, oil, fat

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and detergent; and wherein the foaming is carried out using a foaming device comprising a material capable of forming a complex with egg protein.

According to preferred embodiments, the foaming device is partially or completely made of silver or copper. Alternatively, the surface of the foanung device is partially or completely silver-plated or copper-plated.

According to one embodiment, the egg white is foamed with at least one foaming ingredient. The foaming ingredient may be selected from the group consisting of sugar, milk, preferably with high protein content, potatoes, water, or mixtures thereof Preferably, the temperature of the foaming ingredient ranges between 0 to 25 C, more preferably from 4 to 10 C.

The foaming is preferably carried out in a first receptacle Egg yolk and gluten-free flour, or other ingredients, may be processed in a second separate receptacle; and the content of the first and second receptacles may subsequently be mixed together. Alternatively, foaming is preferably carried out in a first receptacle, egg yolk is processed in a second receptacle, gluten-free flour is processed in a third receptacle and the content of the first, second and third receptacles is subsequently mixed together The egg yolk processing step preferably comprises mixing the egg yolk with at least one other ingredient, which may be sugar, oil, other saturated ingredients or mixtures thereof.

The gluten-free flour processing step preferably comprises mixing said gluten-free flour with at least one other ingredient, which may be sugar, water or salt or mixtures thereof.

According to a second aspect of the invention, there is provided a method for preparing gluten-free dough or batter comprising the step of foaming egg

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white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent; and wherein the foaming is carried out in the presence of acid, preferably tartaric acid.

The foaming may be earned out in the presence of cream of tartar, which comprises tartaric acid. The cream of tartar is preferably added in an amount not exceeding 1/16 of a teaspoon per egg white.

The methods of the present invention are particularly advantageous for preparing gluten-free dough. In the context of the invention, the expression "gluten-free dough or batter " includes dough or batter that is completely or substantially devoid of gluten.

According to a third aspect of the invention, there is provided a foaming device for use in the methods as described above, wherein the device compnses a material capable of forming a complex with egg protein.

According to preferred embodiments, the foaming device is partially or completely made of silver or copper. Alternatively, the surface of the foaming device is partially or completely silver-plated or copper-plated.

The foaming device may comprise a whisk, a blade, an agitator probe, a tube, a mixer, a colander or a rotating receptacle. Alternatively, the foaming device may comprise a foaming tube. The foaming tube may comprise a tube portion, a nozzle or a sieve cap, said tube portion, nozzle or sieve cap comprising a material capable of forming a complex with egg protein.

Thus, the invention seeks to provide a method comprising an egg white foaming step to obtain workable, non-crumbly dough devoid, or at least substantially devoid, of gluten. (

It has been discovered that when egg white and egg yolk, or egg white and oil are mixed in the receptacle, the presence of the yolk or the oil prevents the foam from being light and stable. It is thought that these ingredients destabilize foam. As the proteins bond to each other to support the foam, they embrace each other too tightly, and squeeze out the water they held between them. The exclusion of these ingredients from the egg white foaming process leads to a thick body foam, with a homogeneous dispersion of gas bubbles throughout the foam. Traditional gluten-containing dough does not require such a separate egg white foaming step to assist the final outcome of the dough texture.

In addition, an Important feature of the method is the use of a foaming device material capable of forming a complex with egg protein. The device may be partially or completely made of such a material or be plated with it, so that the material is in contact with the egg white to be foamed. Indeed, it has been observed that when egg whites are foamed using conventional foaming devices, the resulting foam was grainy and dry. However, when egg whites are whisked using a device comprising copper or silver, some copper or silver ions migrate from the bowl into the egg whites. The copper or silver ions form a complex, conalbumin, with one of the proteins in eggs. The conalbumin-ion complex is more stable than the conalburnin alone, so egg whites whipped in a copper or silver bowl are less likely to denature or unfold.

When air is whisked into egg whites, the mechanical action denatures the egg white proteins, which will then coagulate, thereby stiffening the foam and stabilising the gas bubbles. If the foam is over-beaten in the absence of copper or silver, the proteins become completely denatured and coagulate into clumps. Where a copper or silver foaming device is used, fewer protein molecules arc free to denature and coagulate, because some have tied up in conalbumin-ion complexes.

in addition to forming complexes with corialbumin, the copper or silver may also react with sulphur-containing groups on other proteins, further stabilising the egg proteins. The presence of the gas bubbles or air in the foamed egg white greatly assist the preparation of gluten-free raw or cooked products by adding moist and texture.

The use of an alternative material will influence the foaming process and the final consistency of the foam. The present invention is not limited to the use of silver and copper. Other materials having similar properties may also be used As an alternative to being present in the surface of the foaming process, silver, copper and/or other materials capable of forming a complex with egg protein can be introduced into the foaming mixture as powders or soluble salts in small quantities.

Within the context of the invention, "egg white" includes fresh egg white, free range or organic egg white, pasteurised egg white, powdered egg white and pasteurised powdered egg white. In addition, it includes synthetic or chemical Furthermore, the egg white may he mixed with any other liquid, other than egg yolk, fat, oil or detergent, depending on the recipe. The liquid may comprise a foaming ingredient and the choice of the foaming ingredient is not restricted and may be chosen from any foaming ingredients commonly used in food preparation, such as milk, water, or potatoes Where milk is the foaming ingredient, those with added protein content, reduced-fat and skimmed milks are preferred. Indeed because the whey proteins are stahilisers, milks, which are fortified with added protein, are most easily foamed.

The foaming ingredient is preferably cold when added to the egg white.

Indeed, the temperature will affect the foaming process. Thus, the foaming ingredient is preferably at a temperature ranging from 0 to 25 C, more preferably from 4 to 10 C.

The preparation of the egg white foam is essential for obtaining workable dough in the absence of gluten Gluten-free dough prepared using the method of the invention will be stable when mixed, raw or cooked. The greater the number of bubbles produced throughout the foam, the more fine and tender the resulting dough and food.

The egg white may be foamed by any known manner known in the art by using, for example, a hand-held mixer, an electric mixer, an industnal mixer, a whisk, a blade, an agitator probe, a tube, a mixer or a rotating receptacle, or any other foaming or mixing device as long as the surface of the foaming device that is in contact with the egg white, comprises a material capable of forming a complex with egg protein. A "rotating receptacle" includes any device involving a rotating drum or container for foaming the egg white. The whisk may be a basket shaped whisk or a four-prong whisk More than one foaming device may be used.

Another example of foaming device for use in the present method comprises a foaming tube, the inner surface of which is partially or completely made of or plated with a material capable of forming a complex with egg white. Such tube may comprise a tube portion, a nozzle or a sieve cap comprising such a reactive material. Any foaming tube known in the art may be modified for use in the methods of the invention. Generally, such foaming tubes function by introducing the egg whites and optional foaming ingredients into a tube and forcing out the foaming mixture under pressure through an opening, i.e. with a nozzle and/or sieve cap to form egg white foam. For example, the egg white can travel through a tube comprising the reactive material to form the

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complex within the tube; the egg white could also contact the reactive material contained in the nozzle or sieve cap.

The foaming should not be carried out roughly as this may break the structure of the foamed mixture. Thus, preferably, the mixing is carried out at low speed, as a faster movement will damage the foam structure. However, the time and speed of beating may be varied in order to obtain the desired foam structure and consistency. Factors affecting the time and speed of beating are for example the amount of egg white, the shape of the foaming device, the 1 0 amount of reactive material present at the surface of the foaming device and the foaming ingredient.

The foaming step is preferably earned out in a first receptacle, and the egg yolk and gluten-free flour in a second separate receptacle. Once the content of the first receptacle has been foamed and that of the second receptacle has been processed, the content of the first and second receptacles can be mixed together.

In another embodiment, egg yolk is processed in a second receptacle, preferably by mixing with one or more ingredients. The further ingredients in this second receptacle may be any ingredients known in the art, but preferably compnse oil or saturated ingredients or mixtures thereof Where oil is used, it is preferably olive oil, for the taste, and unfiltered oil, which contains 30% more antioxidants compared with filtered oil. Preferably, salt is not introduced in the second receptacle, as, when salt is mixed with egg yolk, the latter has a tendency to burn or overcook when being cooked or baked. Gluten-free flour is processed in a third receptacle, preferably by mixing with one or more ingredients. The further ingredients in the third receptacle may be any ingredients known in the art, but preferably comprise waler or salt. The gluten-free flour is preferably sieved for a better texture.

Once the ingredients have been processed in the first, second and third receptacle, the contents of the receptacles may be mixed together for further processing. Thus, using the method according to the invention, based on the USC of separate receptacle and pre-processing steps, suitably workable dough may be prepared, which is not solid or crumbly.

Ii has further been observed that the texture of the final dough or batter is improved when egg white is foamed in the presence of acid, in particular tartaric acid, which is commonly sold as cream of tartar. The acid may be used with a conventional foaming device or, for better results, in combination with a foaming device according to the invention When acid is added to the egg white, stable foam is obtained in the absence of fat, oil, egg yolk and detergent. Only a small amount of acid is necessary to IS result in a significant difference. Most recipes call for about 1/16 teaspoon of cream of tartar per egg while, which changes the pH of the albumen from about 9 to 8. It is thought that when this amount is reached or exceeded, the number of ions present may lower the reactivity of some side groups on the protein molecules and limit the extent to which they can bond to each other Excess of tartaric acid in the foaming mixture may even limit coagulation during cooking. In addition, when more than one tablespoon of cream of tartar is added to 3 egg whites, an after taste is observed, which may not be suitable for all recipes. in the context of the invention, "one tablespoon" means 15 ml and "one teaspoon" nieans 5 ml.

There now follows a number of examples illustrating the results of performing methods for preparing gluten-free dough, both in accordance with, and with deviations from, the prcferred embodiments.

Example 1

The receptacle used for foaming the egg while is made from stainless steel or another industrial metal for mass production or is a glass bowl for example for domestic use. The foaming device is made from stainless steel or another industrial metal for mass production. This process results in the production of foam lacking both stability and volume

Example 2

When the foaming device of Example I is replaced with a foaming device 1 0 comprising the reactive material, foam is produced, which is remarkably more stable and with more volume than that obtained in Example I

Example 3

When cream of tartar is added to the foaming mixture of Example 1, the stability of the foam is increased.

Example 4

The receptacle used for foaming the egg white is made from stainless steel or another industrial metal for mass production. The foaming device comprises the reactive material. When cream of tartar is added to the foaming mixture, the egg whites react to the acid as well as the ions of the matenal it is in contact with. This process results in the production of stable foam with an increased volume.

It can be seen from the above-description that embodiments of the present iiivention allow for the preparation of a wide variety of food products devoid of gluten, for gluten-intolerant people, while maintaining a good texture and taste.

Claims

1. A method for preparing gluten-free dough or batter composing the step of foaming egg white, wherein the foaming is carried out in thc absence of egg yolk, oil, fat and detergent; and wherein the foaming is carried out using a foaming device comprising a material capable of forming a complex with egg protein.

2. The method according to claim 1, wherein the foaming device is partially or completely made of silver or copper.

3. The method according to claim 1, wherein the surface of the foaming device is partially or completely silver-plated or copper-plated.

4. The method according to any preceding claim, wherein the egg white is foamed with at least one foaming ingredient

5. The method according to claim 4, wherein said foaming ingredient is selected from the group consisting of sugar, milk, potatoes, water, or mixtures thereof.

6. The method according to claim 4, wherein said at least one foaming ingredient composes milk having a high protein content.

7. The method according to any of claims 4 to 6, wherein the temperature of said foaming ingredient ranges between 0 C and 25 C

8. The method according to any preceding claim, wherein the foaming is carried out in a first receptacle and further comprising the steps of.

processing egg yolk and gluten-free flour in a second separate ii receptacle; arid subsequently mixing the content of the first and second receptacles.

9. The method according to any one of c]aims 1 to 7, wherein the foaming is carried out in a first receptacle and further comprising the steps of: processing egg yolk in a second receptacle; and processing gluten-free flour in a third receptacle; and subsequently mixing the content of the first, second and third receptacles

10. The method according to claim 8 or 9, wherein the egg yolk processing step comprises mixing the egg yolk with at least one other ingredient

11. The method according to claim 10, wherein said at least one other ingredient is selected from the group consisting of sugar, oil, saturated ingredients and mixtures thereof.

12. The method according to claim 8 or 9, wherein the gluten-free flour processing step consists of mixing said gluten-free flour with at least one other ingredient

13 The method according to claim 12, wherein said at least one other ingredient is sugar, water or salt or mixtures thereof.

14 A method for prepanng gluten-free dough or batter comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent; and wherein the foaming is carried out in the presence of acid

15. The method of claim 14 wherein the acid comprises tartaric acid.

16. The method according to claim 15, wherein the foaming is camed out in the presence of cream of tartar.

17. The method according to claim 16, whcrein the cream of tartar is added in an amount not exceeding 1116 of a teaspoon per egg white.

1 8. The method according to any preceding claim, which is a method for prepanng gluten-free dough.

19 A foaming device for use in the method according to any one of claims 1 to 18 comprising a material capable of forming a complex with egg protein.

20. The foaming device according to claim 19, wherein the foaming device is partially or completely made of silver or copper.

21 The foaming device according to claim 19, wherein the outer surface of the foaming device is partially or completely silver-plated or copper-plated.

22. The foaming device according to any one of claims 19 to 21, wherein the foaming device comprises a whisk, a blade, an agitator probe, a tube, a mixer, a colander or a rotating receptacle.

23. The foaming device according to any one of claims 19 to 21, wherein the foaming device comprises a foaming tube.

24. The foaming device according to claim 23 wherein the foaming tube comprises a tube portion, a nozzle or a sieve cap, said tube portion, nozzle or sieve cap compnsing a material capable of forming a complex with egg protein.

25. A method substantially as descnbed herein with reference to the

examples.

26. A foaming device substantially as descnbed herein with reference to

the examples.