GB385796A - Process of improving flour for the manufacture of food stuffs - Google Patents

Abstract

Food flours such as flour of wheat, rye, rice, potato, soya bean, barley, maize, oats, tapioca, starch, &c., have their dough-forming substances supplemented or the lack of such substances remedied by addition of the milled products of seeds of Ceratonia siliqua (carob tree) or related plants of the groups of the Mincosac or C salpiniac , or of parts of said seeds containing naturally accumulated therein an edible hemicellulose or of hemicellulose-containing extracts of such seeds or seed parts. Seeds of the following plants may be used. Gleditschia triacantos, Cercis siliquastrum, Cercis canadensis Cercis chinensis and other members of the Cercis species, Gymnocladus canadensis, and the Cassia species. The endosperm may be separated from the seeds and used alone, and the seed and the endosperms may be purified before use by washing with water or volatile solvents or aqueous solutions of salts or acids. The hemicellulose may be extracted from the seeds or the endosperms, e.g. by means of water or diluted aqueous solutions of salts or acids, elevated temperatures being avoided when using acids to prevent hydrolysis of the carbohydrates, and the extracts may be added to the flour in solution, e.g. in mist form, or in concentrated or dried state. Germinal substance from the same or from different kinds of seeds may also be added to the flour. In making bread or pastry, less water than would be taken up by the flour is added in making the dough, and the usual other additions are included, more particularly enzymotic baking agents or baking powders, and yeast foods and stimulants. Dietetic flours, bakers' products, macaroni, vermicelli &c. low in albumen may be obtained by working up the hemicellulose-containing substances with carbohydrates such as starch or flour poor in or free from gluten. Dietetic flours and macaroni and other foodstuffs rich in gluten can be obtained by working up the endosperms or their extracts with wheat gluten.