NO20140758A1 - Gluten-free baking - Google Patents

Abstract

It is described the use of aqueous extracts of black flax seeds prepared by adding black flax seeds (linum unsitississimum) to water or an aqueous medium and heating the water / seed mixture to boiling and boiling it over a period of time to form an aqueous extract. of a polymer from the seeds, as a binder for holding gases such as air and gas CO2 in light pastries. Such pastries are suitable as food for people with celiac disease.

Description

GLUTEN-FREE BAKERY

Field of the invention

The present invention relates to a use according to claim 1 of an aqueous extract of black linseed according to claim 1 for the production of a type of dough for light pastries. Such pastries in one embodiment preferably do not contain gluten and they are made by using such an aqueous extract from black linseeds prepared by adding black linseeds

( linum usitatissimum) to water/an aqueous medium (from above 0°C to around 30-40°C, preferably cold tap water at 4-15°C or to warmer water up to a boiling temperature of around 100°C) in a quantity ratio between water/aqueous medium and linseed preferably in the range of 1:2000 to 1:5 based on weight (although this ratio is not of decisive importance because a subsequent extract can be concentrated in a conventional manner, e.g. by dialysis, by evaporation or by freeze-drying), and allow the water/seed mixture to be heated to boiling (about 100°C at atmospheric pressure, although other temperatures may be used in pressure cooking) and boiled for up to 60 minutes, preferably up to 30 minutes, most preferably up to to 15 minutes to form an extract of a polymer from the seeds, which polymer can be used as a binding agent in gluten-free light pastries. Such pastries can, for example, be made by mixing at least two dough components with each other, where one dough component comprises the extract/polymer/component mentioned above and which gelatinizes/gels after heating and the other dough component contains (components) materials/substances that form the basis for raising the dough, for example due to yeast growth, bacterial growth or chemical reactions, and which is not heated. It will also be possible to make light pastry in a conventional way with the linseed polymer extract according to the invention. When making pastries, a set for making such pastries can also be used for gluten-free baked goods, where the set contains the described extract or a dried or freeze-dried polymer from this extract.

In the following, "light pastry" means baked goods that are perceived as "light", such as rolls, buns, loaf etc. "Light pastry" normally does not include whole grains or grain products and is normally perceived as soft and juicy in its fresh state » will normally be within a time interval from when the pastry is taken out of the oven after baking and up to about a day after this).

Background for the invention

Celiac disease, also known as gluten intolerance or idiopathic steatorrhea, is a chronic inflammatory disease caused by an inappropriate immune reaction against the intestine's own cells.

Said immune reaction is provoked by the protein gluten.

Gluten, a mixture of the two proteins gliadin and glutenin, is found in a number of grain varieties such as wheat, barley, rye, spelt, emmer and einkorn. In yeast baking, gluten has an important function in that it forms a network of small "walls" that keep gas and water vapor trapped in the dough and thus helps to ensure that the yeast baking rises.

There are a number of gluten-free yeast baking products on the market, but these products are expensive and often contain emulsifiers (E-substances) as an essential component. In connection with the term "E-substances", this refers to natural or synthetic additives that have a biological or physical function regarding a property of the food such as shelf-life-increasing, color-enhancing, acidity-regulating, consistency-changing, etc. The letter "E" followed by a number is a code for a food additive. The E says that the substance is approved or only temporarily approved for use in e.g. EU countries. The numbering system comes from an international system created by the World Food Organization (WFO). The number usually refers to a chemically clearly defined substance. The substances can be of all types, organic or inorganic, natural or synthetic.

E-substances have been suspected and maligned by consumers, with and without reason. However, most E-substances are not a major and acute health and environmental problem in themselves, many of the E-substances are natural and harmless additives that are absolutely necessary to prevent food from going bad. The problem arises when E-substances are added to the food in question, which can be harmful to health, and which, in some cases, from a physiological point of view, are used completely unnecessarily. Examples of where, from a nutritional and physiological point of view, dubious additives can be used in large quantities are to "make up" the food, e.g. give sweets strong colours, make the meat look red, or give the cake a desired shape (good rise). For example, the thickener E412 (guar kernel flour) is probably harmless (regarded as harmless, but it is not always completely proven) in most cases, but can cause allergic reactions/asthma reactions in some. This is an E substance that is widely used in gluten-free flour, eg Semper. Additives (E-substances) can help dilute nutritious raw materials, falsify taste and appearance, and give foods an artificially long shelf life. As a result, the food can have a poorer nutritional quality. (Taken from the book "E-number in the food" by Trond Soot-Ryen, Ed. Nettverk for Mat og Miljø, N.W.

Damm & Sønn, 2001.)

In relation to the present invention, it is preferred that the ingredients in the baked goods and the dough are not classified as "E-substances" in order to produce a food product that is nutritionally and environmentally sound. However, in some cases it may be beneficial to add modifiers to the food, for example to extend its shelf life, juiciness or other quality, so that it is not excluded that E-substances in some embodiments may be present in the final product according to the invention. The use of "safe" E-substances, if such are used, will be determined by the professional. In principle, all types of E substances can be used without compromising the object of the present invention, but, as mentioned, the use of such additives is not particularly preferred, even if it is possible.

In the past, the production of gluten-free baked goods has always been difficult due to

of the problems related to the aggregation of starch in the mixing process, and the poor expansion of the starch granules when the cake is in the oven. The result is often a sandy and grainy product. It is in the absence of gluten that the rate of water absorption in starch is lowered, which leads to poorer and slower aggregation of the flour.

Some processes are already known for baking with gluten-free flour.

I) The first known process is called gelatinization/gelation, and involves baking with starch-containing gluten-free flour that is dissolved in water and heated to 80 degrees Celsius. The dough is then cooled until gelatinization is complete. After cooling the dough to room temperature, yeast can then be added. This yeast will generate carbon dioxide from metabolizing sugars in the dough in the usual way to raise the dough. After proofing, the pastry can then be baked to form a final product. In such a process, before heating, the starch has a crystalline structure that has the ability to attract water. When this is exposed to heat, the starch will undergo a process called gelatinization. In principle, this means that the starch's crystalline form breaks down, and the starch can react with the water in the dough.

But the reaction between starch and water is not stable. This means that the starch can slowly return to its crystalline form, which helps make the bread hard after a couple of days. It also means that an "old bread", e.g. four days old, can be improved/softened by heating again, since gelatinization/gelation will then occur again.

II) The other known gluten-free baking process is that the starch-containing flour is steamed at a temperature of 100-120 degrees Celsius, and then dried so that it is ready for use in a baking dough.

III) The third known process involves adding a substance that will affect the aggregation and gelatinization/gel formation in the flour, such as e.g. egg white, pectin, elastin, etc., to obtain a sticky and elastic dough.

On the other hand, there are many disadvantages to these processes. In the gelatinization process, I), where you boil water and flour to 80-90 degrees, you have to wait until the dough has cooled down before you can add yeast. The second process, steaming, II), will, in addition to requiring a lot of heat and energy, also destroy heat-sensitive substances, such as e.g. vitamins. In the third process, III), a different substance is additionally added than what would initially have been included in the final product, just to improve the flour's properties. And that substance can contain e-substances, new allergens, etc.

The binding and network-forming properties of the dough components in gluten-free baked goods are of decisive importance in forming juicy and porous products.

Rice is well suited to form such a chewy consistency in pastries of this type, but rice will also give the pastry an unmistakable taste, so that a search has been made for dough components that are not based on rice, but which can provide the same binding and network-forming properties and which can capture and retain gas developed during fermentation or otherwise.

Linseed has previously been used to provide binding in gluten-free pastries. However, linseed will cause the pastry to become dark, and is thus not suitable for making light pastry products (loaf, buns, light rolls, etc). Attempts have previously been made to add bright flaxseed to such pastries ("golden flax seed"), but such seeds do not have sufficient ability to form the necessary network to retain formed gas.

There is consequently a need to provide a substance which does not give color to gluten-free dough (other than rice) and which is suitable for forming pastries.

Prior art

It is known from JP patent 2004267144 a method for the production of gluten-free baked goods which comprises mixing rice flour with water, heating, mixing in a viscous slurry of flavourings, water, rice flour and yeast to form a bread dough that can be fermented. However, according to this previously known technique, the rice dough is not mixed with either other types of flour or with another mixture that has approx. 15 degrees Celsius. According to this prior art, the hot mixture is also not added directly with another mixture containing yeast.

US patent 5,395,637 describes a corn mix that is heated to 70-90 degrees with gelatinization and subsequent cooling to 66 degrees Celsius, for subsequent cooling to 35-43 degrees Celsius and addition of yeast.

In WO 2008/036646 Al, the use of the proteins prolamin or other storage proteins such as zein or kafirin is described. In addition, co-proteins such as casein and elastin are used. Such additives are used to imitate a protein network that wheat gluten creates.

EP patent 1 872 660 Al describes a method for producing a gluten-free dough where flour is dry-heated, and where the "leftovers" are used for heating/cooking. The heating takes place between 40-90 degrees for a period of 10-30 minutes, for example with an infrared lamp.

EP patent application 0 035 978 describes a method for making gluten-free dough where dry potato flour and sucrose are mixed, and cow's milk is added. The heating takes place slowly to 100 degrees, and then cools down. Yeast is then added.

One of the aspects of the present invention is to make a light dough which will gelatinize as a result of heating with water, and which in one embodiment does not need time to cool by making two different separate mixtures of ingredients as explained below and which can merged. In this way, you will surprisingly get baking that is both effective, simple, and with a good end result, and possibly without the addition of emulsifiers and by using an aqueous extract as explained in the beginning in the form of a pastry that has a good consistency and palatability and which does not suffer from the problem of quickly "getting old", but has a good shelf life by staying fresh and soft over several days, also in cases/embodiments where E substances are not used.

The nature of added fatty acids is also important for the consistency of the final product. It is thus preferred in baked goods made with the polymer extract according to the present invention to use fatty acids which are liquid or at least soft at room temperature (15-28°C). The use of such types of fat will help make the finished pastry softer and juicier. The use of oil in the bakery can also, to a certain extent, counteract the fact that the bakery becomes hard from the recrystallization of the starch in the bakery. The use of oil in the relevant dough together with the extract from the linseed thus represents a preferred feature of the present invention. Oils that may be appropriate to use for this purpose are edible oils, for example vegetable oil such as sunflower oil, rapeseed oil, coconut oil, linseed oil and olive oil (which can be cold-pressed or hot-pressed) or mixtures of these.

Extracts from linseed have previously been used for various purposes, for example in cosmetics due to the beneficial properties of linseed. A linseed extract called "Natunola" is of this type. There are several different qualities of such materials. For example, "Natunola Flax Extract 120" is made from whole linseed and is a clear, transparent aqueous solution with moderate viscosity compared to other linseed extracts. This extract is used as an additive to skin creams due to the dermal hydration and moisturizing properties associated with this product and resulting in its wide application in cosmetic formulations aimed at clearer complexion. The product "Natunola Flax Extract 130" is a concentrated linseed gum extract from linseed hulls. This natural glycan has a cloudy, transparent appearance and is the most viscous of all Natunola flaxseed extracts. This product is also used as a cosmetic product with moisturizing and softening properties. It is stated by the manufacturer that this product is an excellent thickener for cosmetics, skin care, hair care and personal care. The products "Natunola Flax Extract 160", "Natunola Flax Extract 230", "Natunola Flax Protein" and "Natunola Flax Pro Extract" are clear liquid biopolymers with a clear transparent appearance. These products are said to have properties suitable for hair care, and are used conventionally within the cosmetics industry.

General description of the invention

Current types of dough that can be formed using extracts from black linseeds according to the present invention are made from ingredients that preferably do not contain gluten, but which may also contain gluten, in which case the extract according to the invention can act as an ingredient that assists in trapping gas or water vapor in a network in the baking stone in addition to the effect produced by gluten. This allows for the production of dough types where flour mixtures of flour types that contain gluten are used together with flour types that do not contain gluten. Such flour mixtures may be appropriate for providing baked goods that have different flavors and textures along with improved shelf life. Such types of flour that can be used as a basic ingredient in the relevant gluten-free dough types include light types of flour such as rice flour, maize flour, buckwheat flour, potato flour, etc.

However, extracts from black linseed in particular for baking have not been found known, and thus the present invention relates to the use of an aqueous extract of linseed, prepared by heating black linseed (linum usitatissimum) in water or an aqueous composition (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C or to warmer water up to a boiling temperature of about 100°C) and let the water/seed mixture boil (about 100°C at atmospheric pressure, although other temperatures can be used by pressure cooking) and cook for up to 60 minutes, preferably up to 10 minutes, most preferably up to 5 minutes to form an extract of a polymer from the seeds, which polymer can be used as a binding agent in gluten-free light pastries. It may also be possible to prepare the relevant extract from black linseed in the same way as mentioned above, but then with an aqueous composition of water and a fluid that can be mixed with water, e.g. alcohol (ethanol) or an oil-in-water mixture.

The appropriate aqueous extract from black linseed can also be evaporated to dryness or can alternatively be freeze-dried to form a powder which can be added to the appropriate type of dough or which can be reconstituted by the addition of water or aqueous composition to form an aqueous solution which can be added to the appropriate the type of dough. When recovering a dried or freeze-dried polymer product, the final volume will preferably correspond to the volume of the extract before evaporation, half of this volume, one third of this volume, but will preferably not be less than a quarter of this volume.

The use of the extract from black linseeds according to the invention as a binding agent for light types of dough can be made when baking pastries, for example pastries without gluten. Such pastries can be made by dividing the dough into two pieces of dough where the extract from linseed can be added to one or the other or both pieces of dough. With such baking, one piece of dough can be heated initially and then the other piece of dough can be added to achieve a temperature that is favorable for e.g. rising with yeast.

Flour types that can be used in the part of the dough mixture that is subjected to initial heating are light flour types that include amylose or starch or similar sugar types that form a gel when heated. By adding the extract or the polymer according to the invention, it will help to form the necessary network in the dough which will retain the gas that is developed during fermentation or in some other way. In one embodiment of baking cakes with the polymer according to the present invention, it is sufficient that only part of the gelling material is subjected to an initial heating. In this way, a portion of gelled material is added to the second part of the dough, which constitutes the rest of the part of the dough needed to form a riseable mass, where this yeast-containing part of the dough is in the form of a non-heated starch-containing gluten-free mixture comprising at least one gluten-free flour type. After such an addition, yeast will form carbon dioxide from the breakdown of sugar present, which carbon dioxide is trapped in the network structure of the gelled material from the heated first part of the dough containing the polymer according to the invention. After the dough has risen, further gelation of amylose/starch in the flour material from the second additive material takes place during baking, where expansion of the gas (carbon dioxide) in the dough is further captured by the gelling amylose/starch and the polymer. By using part of the gluten-free or partially gluten-free flour in a second initially unheated mixture, a dough is obtained that forms a "juicier" and "softer" final product.

It is important that gel formation takes place in the part of the dough that is heated initially, since it is this gel that forms the network structure that accommodates the carbon dioxide formed by the yeast during rising of the pastry. Normally, the heating of this dough component will take place to the boiling point of the liquid used. Usually this is at 100°C because water is used in the heating step to achieve gelation of the starch/amylose in the flour used. It is possible to allow this heated dough component to cool completely or partially before mixing with the other dough component, for example to achieve a final temperature that is not harmful to yeast growth. If other, and more temperature-sensitive liquids (oil types comprising polyunsaturated fatty acids, vitamin and/or trace element-containing liquids such as plant extracts, emulsifications such as milk, etc.) are desired in the pastry according to the present invention, such liquids will preferably be added to the dough component which is not heated. Even if the pastry is ultimately baked, initial breakdown of temperature-sensitive components will still be avoided by ensuring that such components are not exposed to unnecessary heat until the final stage of this baking process.

In one aspect, the present invention relates to the use of the above-described extract from black linseed for the production of a light dough, preferably for gluten-free baked goods, which dough comprises a mixture of at least two dough components, where one dough component comprises flour of a starch and/or amylose-containing grain type and which optionally does not contain gluten and which contains an extract or a polymer according to the invention, which starch- and/or amylose-containing part is heated to achieve a gel formation and the second component comprises flour of an optionally gluten-free starch- and/or amylose-containing type of flour as well as yeast and a source of sugar for the yeast, which second component is not heated and gives rise to the production of carbon dioxide by metabolizing the sugar from the yeast, which carbon dioxide is captured in a network of formed by amylose and starch from the two dough components as well as the extract/polymer according to the invention for raising the dough.

The extract/polymer according to the present invention can in a preferred embodiment be used in a method for producing a gluten-free pastry, where at least two dough components are formed, where one dough component comprises a liquid and light flour of a starch- and/or amylose-containing grain type and which optionally does not contain gluten, which starch and/or amylose-containing part is heated to achieve a gel formation together with the extract/polymer according to the invention, and the second component comprises a liquid and flour of an optionally gluten-free starch- and/or amylose-containing light corresponding to or different type of flour in addition to yeast and a source of sugar for the yeast or another gas-forming component such as baking powder or deer antler, which second component is not heated initially, after which the first dough component is added to the second dough component to achieve a temperature in the combined dough that is not harmful to the proliferation of yeast and gives rise to of to the production of carbon dioxide by metabolizing the sugar from the yeast, which carbon dioxide is captured in a network of formed by amylose and/or starch from the first dough component for raising the dough, after which the dough is baked above a temperature where the yeast is killed (killing temperature for baker's yeast is at least 55 degrees Celsius) and effecting further gelation of the previously unheated starch and/or amylose-containing flour material in the dough together with expansion of carbon dioxide/gas trapped in the dough network. A preferred temperature range for baking such pastries is 180-250°C, for example at 200-230°C.

In the above-mentioned baking method, the final dough consists of a mixture of at least two dough components, one of which comprises a starch and/or amylose-containing grain type, which grain type is preferably free of gluten, and where this starch and/or amylose-containing part has been heated together with the extract/ the polymer according to the invention to form a network of non-gluten-containing mass which can capture gas and make the final dough airy if soft, and where the second dough component comprises gas-producing elements which are mixed into this dough component cold (4-30°C). This makes it possible to store the dough components separately without them being processed in any way, which can extend the shelf life of the dough components.

The dough components that are preferably used in this baking method have a relatively high water activity/softness, which makes them easily mixable with each other both to achieve a good and homogeneous dough before baking, and also to achieve a rapid equalization of the temperature in the final dough so that existing yeast organisms in the cold dough component are not destroyed by the mixing between the hot and cold dough components to form the finished dough. A water activity of between 0.5 and 0.8 is preferred. The water activity is defined in this connection as the partial vapor pressure of water in the dough divided by the standard water vapor pressure at the same temperature.

Although it is preferred to carry out the dough production and the formation of pastries using two dough components, it is also possible to use more than two dough components to form the finished final dough. The prerequisite is that the gas-forming part of the dough components (yeast, microorganisms, baking powder, deer antler, baking soda, etc.) is present in the dough component that is not heated initially.

It is also, in one embodiment, possible to initially form a uniform dough mass that contains all the final dough ingredients, that is to say, among other things, non-gluten-containing light flour type(s), liquid, fat/oil and leavening agent as well as any other additives such as sweeteners (natural or synthetic), possible stabilizers, flavorings (spices and the like) and others. In such an embodiment, the uniform dough mass can be divided, for example into equal parts, but also in other quantities such as in a ratio of 1:2; 1:1.5; 2:1; 1.5:1 or other split ratios. It is also not required that such an initially uniform dough mass be divided, e.g. in two. The initial uniform dough mass can also be divided into several parts such as three, four or more parts, as the number of parts is not decisive for this embodiment, however it is preferred in this embodiment to divide the uniform initial dough mass into two parts. One of the separated parts will then give rise to the dough component which is heated, while one of them/the other gives rise to the dough component which is not heated. However, the fact that the dough component that is heated includes a leavening agent such as yeast is of no consequence, as initial gel formation must be achieved in the heated dough component and the fact that the leavening agents in this component are destroyed/decomposed has no significance for the later the gas formation from the dough component that is not heated initially. In relation to this embodiment, it will be emphasized that the expression "at least two dough components, where one dough component comprises flour of a starch- and/or amylose-containing grain type and which does not contain gluten, which starch- and/or amylose-containing part is heated to obtain a gel formation and the second component comprises flour of a gluten-free starch- and/or amylose-containing flour type as well as an agent for the formation of gas" which appears in the description, shall also cover the above-described embodiment where the two dough components are basically the same, but which become different in the subsequent processing procedure, the difference being that the one dough component that is heated no longer contains active gaseous components after the heating.

The dough component that is heated initially can also be cooled to be reheated at a later time. The extract/polymer used according to the invention has the property that, like the starch, it can return to its crystalline form when allowed to stand, such a stand and cooling of the dough component that is heated has little or no effect on its later eventual tend to return to a non-crystalline form suitable for baking. This ability to reheat the heated and cooled dough component makes it possible to store the individual dough components/dough parts separately, which is beneficial for being able to present the dough components as a set comprising at least the heated and cooled dough components as well as the non-heated dough component in each container such as a separate container in the form of a gas-tight bag, a plastic wrap, a vacuum bag placed under a soft vacuum of 450 - 600 mm Hg such as 500 mm Hg or 550 mm Hg, or the gas-tight bag can be supplied with an inert gas such as nitrogen and/or carbon dioxide to inhibit attack by microorganisms during the storage period. It is preferred to use carbon dioxide as storage gas because carbon dioxide also has a weak antibacterial effect and can therefore contribute to the durability of the dough component(s).

A further aspect of the fact that the final dough is formed by combining at least two initial dough components is that, by rapidly mixing the hot and cold dough components, a final temperature suitable for rising is immediately achieved (if living organisms such as baker's yeast are used).

To form a dough for baking light pastries using the extract/polymer according to the invention, a set of dry goods can be used, which set comprises at least two containers where one of said containers comprises at least one gluten-free or partially gluten-free light flour type or flour type mixture as well as the the relevant extract/polymer and the second container comprise at least one similar or different gluten-free or partially gluten-free light flour type or flour type mixture as well as a means for raising a dough such as dry yeast and a sugar source for the yeast, baking powder, deer antler, baking soda, sourdough, etc. , where the set additionally includes instructions for the production of a pastry formed by a method in which at least two dough components are formed, where the one dough component which does not contain yeast, but which contains the extract/polymer according to the invention, is added to a suitable liquid, which first part is heated to achieve a gel formation, and the second component is added separately t liquid, which second component is not heated initially, after which the first dough component, after cooling to a temperature that is not harmful to the proliferation of yeast, the second dough component is added and gives rise to the production of carbon dioxide by metabolizing the sugar from the yeast, which carbon dioxide is captured in a network of polymer from the extract as well as a network formed by amylose and/or starch from the first dough component for raising the dough, after which the dough is baked at a suitable temperature for killing the yeast and carrying out further gelation of the previously unheated starch and/or amylose-containing flour material in the dough together with expansion of carbon dioxide/gas trapped in the dough network.

One of the advantageous aspects of such a set explained above is that each of the dough components is inert or does not function alone without being mixed with at least one other dough component. This means that such a set can achieve an improved storage capacity compared to ready-made types of dough where fermentation or other reactions that can impair the usability of the dough are unintentionally started.

In a further aspect, the present invention concerns the use of such an extract/polymer as explained above in a non-gluten-containing dough as explained above, for the production of pastries such as baguettes, hamburger bread and rolls.

Certain light types of flour that are suitable in dough types together with the extract/polymer according to the present invention can be:

Buckwheat:

Buckwheat comes from two annual herbs in the gorse family. Buckwheat is a nut, and is a distant relative of the rhubarb family. In addition to a high content of proteins, it also has a high level of the amino acid lysine, and a lot of organically bound calcium, iron, potassium, magnesium, silicon and fluorine. Buckwheat is easily digestible and suitable as a diet food. Buckwheat also does not contain gluten, and is therefore a gluten-free seed.

Potato flour:

Potato flour is flour from boiled, dried and crushed potatoes. One of the properties of potato flour is its ability to thicken. Potato flour can also be combined with other types of flour, e.g. rice flour, used to make bread and rolls. It tends to create a dense and soft lump, which is desirable in baked goods. It does not contain the gluten proteins, gliadin and glutenin.

Rice flour:

Rice flour is flour from the cereal rice, which belongs to the grass family. Rice flour is a gluten-free flour that also has the property of making baked goods juicier.

Cornmeal:

Maize flour is flour ground from dried maize kernels. Whole grain corn flour is an excellent source of magnesium, potassium and phosphorus, and is rich in dietary fibre. Corn flour is a gluten-free flour.

Oatmeal:

Oatmeal or oat flour is gluten-free and suitable for use in gluten-free baked goods. It is rich in fiber and fits well in mixtures with other yolk-free flours.

Millet:

In gluten-free baking, millet is also well suited both as home flour and as seed to give a more varied experience of gluten-free baking.

Fiber remember:

Fiberhusk is a dietary supplement used for various stomach problems. It is also used in gluten-free baking to make the baking stone less crumbly. The term fiber husk includes a material comprising husks from psyllum seeds. Such material has the ability to absorb water. Fiber husk used in this context is used to achieve improved structural rigidity in ready-baked baked goods and especially bread with a large volume and weight to prevent the bread typically collapsing and becoming raw after baking. By flour with structural stiffness is meant e.g. rice flour, buckwheat flour and wheat flour (non-gluten-free), while flour with poor weak structural stiffness is typically potato flour and maize flour. The new and surprising thing here is that the combination of linseed extract combined with potato flour alone is sufficient to achieve good rising and an airy and good loaf of potato bread, but since potatoes have poor structural rigidity, the bread will collapse and become raw and from an industrial perspective be less attractive - see e.g. Example 10.

Bright linseed:

To the extent that linseed is to be used in the pastry, light linseed is used. Bright flax seeds are seeds from specially manipulated plants from the growth of flax. In addition to having a high fiber content (34.8 g per 100 g), it also contains omega-3 fatty acids, 58% omega-3 of the total fat percentage, and omega-6 fatty acids. Omega-3 fatty acids are the term for a family of polyunsaturated fatty acids, all of which have a double bond on carbon atom number 3 from the hydrocarbon end, and are therefore called omega-3. Some of the most important omega-3 fatty acids, nutritionally speaking, are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, the body makes limited amounts of EPA and DHA. For that reason, it is important that the body is supplied with omega-3 fatty acids, through the diet, including from flaxseed. Omega-3 fatty acids are important for blood pressure, as omega-3 fatty acids cause blood vessels to relax. It is also converted into essential signaling substances that the body needs. Omega-3 fatty acids reduce inflammation in the body, and are important for the immune system and the growth of new cells. When you heat flaxseed, the omega-3 fatty acids that flaxseed is so rich in will seep out. This way, the nutrition will be more easily available, and you will get a better absorption of the fatty acids. This can be compared to the crushing of linseed, which also makes the fatty acids more available.

Also, the husk of the flaxseed produces a slimy layer when it comes into contact with water. The mucus in the linseed shell increases greatly in volume when it attracts and binds water. When you consume flaxseed, the volume of the intestinal contents therefore increases, which in turn, via nerve reflexes, stimulates bowel movements and increases the rate at which food passes through the intestines. The faeces also become softer, and the mucus acts as a lubricant on the intestine. Therefore, flaxseed is good to use as a non-addictive laxative for chronic constipation. In addition to having a laxative effect, linseed also works to build up the natural intestinal flora, and the small amount of hydrocyanic acid found in the seeds regulates the putrefaction and fermentation processes in the intestines. Since linseed has an anti-inflammatory and softening effect, it contributes to the rebuilding of damaged mucous membranes. Therefore, they can be useful for ulcers and inflammatory conditions in the digestive system, such as gastro-intestinal catarrh, inflammation of the duodenum and ulcers in the stomach or duodenum. Also in the case of inflammation of the respiratory and urinary tracts, the linseed has a softening effect and makes the mucous membranes more elastic, and linseed can therefore be successfully used in diseases such as bronchitis and cystitis.

However, the disadvantage of using light linseed to form light pastry is that they do not have the binding properties necessary for the formation of a gas-trapping network in the dough, and therefore it is necessary to use the extract/polymer according to the invention together with such golden linseed when these are used in the dough in question.

In addition to gluten-free flour, the dough in question includes liquid for heating the first sub-component of the dough and also liquid for the second sub-component of the dough. Such liquid can be water, but will normally also include other types of liquid such as oil, liquid margarine or other liquid fat and oil types, milk (regular, skimmed or light type). In an alternative embodiment, the liquid component of the dough may comprise omega-3 fatty acids or other polyunsaturated fatty acids. Such types of oil can be of vegetable or animal origin or possibly originate from microorganisms. Examples of suitable oil types are given below.

Rapeseed oil:

Rapeseed oil is a vegetable edible oil that is extracted from the seeds of the rapeseed plant. per 100 g it contains 6 g saturated fatty acids, 62 g monounsaturated fatty acids, and 31 g polyunsaturated fatty acids. Rapeseed oil in bakeries makes the baked goods very juicy and retains moisture for a long time. In addition, rapeseed oil acts as an emulsifier, because emulsifiers are substances that facilitate the formation of emulsions and stabilize them. Emulsifiers consist of molecules with a hydrophilic and a lipophilic part. The lipophilic part faces fatty substances, while the hydrophilic part is in contact with the surrounding water. The rapeseed oil causes the hot and boiling mixture to mix well together so that you no longer get a mixture where water and oil are separated, but a homogeneous mixture.

Olive oil:

The properties of the oil vary with the various farming methods, olive types and how far the fruit has progressed in the ripening process at harvest. In cooking, it can be used either raw (e.g. in salad dressings or as a butter substitute for pasta), or for frying and boiling. However, it should not be used at excessively high temperatures (above 210°C), as it will lose quality. The color of olive oil can vary from green to golden gold. The dyes are in the substances of the olive fruit. Green olive oil is colored by the substance chlorophyll, while golden gold comes from carotene. The color has no significance for the quality of the olive oil. Cold-pressed olive oil is quite different from other vegetable oils, which are normally produced by refining pure natural products. Per 100 g of olive oil, it consists of 67.7 g of monounsaturated fat, 7.6 g of polyunsaturated fat and 13 g of saturated fat. Olive oil also contains omega-3 fatty acids.

Sunflower oil:

Sunflower oil is an oil pressed from the seeds of the sunflower plant (Helianthus annuus) and can be used as an additive in foods. Sunflower oil's properties are typical of vegetable triglyceride oils. Sunflower oil comes in several grades, depending, among other things, on the content of polyunsaturated fatty acids, and all grades can be used in the dough in question. In addition to saturated and unsaturated fatty acids, sunflower oil contains lechitin, tocopherols, carotenoids, waxes and vitamin E.

The fat part of the relevant dough components is, as mentioned, preferably an oil. The use of oil in the dough helps to make the dough pliable and chewy. It is preferred to use an oil-in-water mixture, i.e. a mixture where the ratio between water and oil in the fluid mixture used in the dough component(s) is greater than 1, such as a ratio between water and oil that is within the interval 20:1 to 2:1 such as 6:1; 5:2; 7:1; 8:2; 11:2 or larger.

Theoretically, it is also possible to use only water as the liquid part in the dough component(s), but this tends to make the final dough short and difficult to process, while also giving the final product a very dry consistency. Fat and/or oil can be of animal or vegetable origin, preferably of vegetable origin. Types of vegetable oils of the type mentioned above can be used. It may also be possible to use mineral oils in the liquid part of the dough component(s). It is most preferred to use liquid oils in the heated dough component. To the extent that the dough components are presented as a set of two separate components which can be combined at a later stage, the liquid component comprising an oil-in-water mixture may optionally be presented separately, e.g. as a frozen mixture. It may also be possible to add the moving ingredients separately to each mixture of the dry ingredients in the baking kit in question.

When it comes to adding liquid to the dough, although it is not preferred, emulsifiers can be used to achieve a better mixture between hydrophilic and lipophilic substances in the dough. Possible emulsifiers in this context can be lechitins such as soy lechitin or sunflower lechitin, for example phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. Such lecithins can optionally be hydrolysed.

In order to make baked goods of different types and which appeal to different tastes, it may be relevant to add different types of non-gluten-containing ingredients such as nuts, herbs, garlic, berries, chocolate, cinnamon, raisins, sugar, etc. Such additions can vary the taste of the bakery at the same time as they can also improve the nutritional value of the bakery in question. Examples of such extra additions are e.g. linseed, as previously mentioned. Another addition could be sunflower seeds.

Sunflower seeds:

Per 100 g, sunflower seeds consist of 18.7 g carbohydrates, 47.5 g fat and 22.7 g protein. In addition to containing linoleic acid, which is an unsaturated omega-6 fatty acid, sunflower seeds are an excellent source of fiber, proteins, vitamins A and B, minerals such as potassium, magnesium, iron, phosphorus, selenium, calcium and zinc. In addition, these kernels are rich in cholesterol-lowering phytosterol.

Among the nuts that can be added to the dough according to the present invention, mention can be made of hazelnuts, walnuts, peanuts, cashews, almonds, etc.

The use of yeast as a leavening agent in the dough component that is not heated is described above. However, it is entirely possible to also use other leavening agents for the dough and which are mixed in dough component 2. For example, leavening agents such as baking powder, deer antler, baking soda or other types of leavening agents which form gas when heated can be used. The usual gas used in the leavening process, whether this takes place in a fermentation process before baking the pastry such as by using living organisms such as baker's yeast (or possibly other microorganisms such as bacterial processes and/or enzymatic processes) or during the actual baking process such as with baking powder or baking soda, is carbon dioxide. However, it is also entirely possible to also use other gases for raising, preferably inert gases such as nitrogen or nitrogen-containing gas types. Mixtures of gases may also be possible, for example by mixing different gas-producing compounds. It may also be possible to use a combination of microorganisms (e.g. baker's yeast) and gas-producing compounds (e.g. baking powder) to form an extra airy pastry since in such a case gas will be formed both during the rising process before baking and during the actual roasting process from the gas-producing compounds.

It is common to bake yeast baked goods in a temperature range of 200-250°C. Likewise, it is common to bake pastries with e.g. baking powder (sodium carbonate) within the temperature range 160-180°C. By varying e.g. the baking time of the pastry, it may be possible to combine these temperature intervals so that sufficient baking is done. A possible such extended temperature interval could thus be frying within 160-250°C. The choice of a suitable baking temperature and baking time will also be linked to other conditions such as the size of the dough in question, dryness/moisture of the dough, other ingredients in the dough, etc. It can e.g. it may be appropriate to bake a loaf of bread longer than buns or rolls because a loaf of bread is larger and requires longer baking time to be sufficiently warm throughout the pastry. The choice of roasting temperature and roasting time will, however, be able to be determined by or recognized by the professional without extensive experimentation.

Fiber remember

Fiber husk can be used in the present invention as a supplement to or replacement for parts of the flour. The term "fiber husk" is used for the outer protective shell of a seed, fruit or vegetable, and the term is often used for the covering leaves (the outer shell) of a corn cob. Fiber hulls in the context of the present invention are such plant parts from Indian psyllum, Plantago ovata, and which also have the property that it absorbs liquid, reacts like linseed and forms a gel-like substance that binds dough.

In the present invention, it is possible to use the polymer from the black linseeds together with fiber husks as an addition to one or both of the dough ingredients. Such a mixture can have a ratio between extract (or extract powder in the form of freeze-dried or dried material) and fiber pulp of 100:1 to 1:100, more preferably 50:1 to 1:50, most preferably 25:1 to 1:25, for example 1 : 1, 1 : 2, 1 : 3, 1 : 4, 1 : 5, 1 : 6, 1 : 7, 1 : 8, 1 : 9, 1 : 10, 1 : 15, 1 : 20, 1 : 25, 1 : 30, 1 : 40, 1 : 50 1 : 60, 1 : 70, 1 : 80, 1 : 90 based on weight.

One aspect of the present invention is the use of the relevant extract from black linseed together with fiber husk as an addition to gluten-free dough. One of the advantages of fiber husk in this context is that fiber husk also does not contain gluten, so this is also suitable as an addition to gluten-free baked goods.

In another aspect, a material comprising soluble fiber can be isolated from the linseeds in question (soluble fiber in this context includes a carbohydrate product in the form of a sugar polymer or a mixture of soluble sugar polymers).

Soluble fiber is found in varying amounts in all plant foods, including legumes (peas, soybeans, lupins and other types of beans), oats, rye, chia and barley), certain types of fruit (including prunes, plums, avocados, berries, ripe bananas, as well as skins from apples, quince and pears), certain vegetables such as broccoli, carrots and Jerusalem artichokes, roots and root vegetables such as sweet potatoes and onions (skin from these are also sources of insoluble fibre), psyllium seed husks and flax seeds, nuts, of which almonds have the highest content that dietary fiber.

In connection with linseed, the nutritional value per 100 g of such is:

As can be seen from the table above, 27.3% (w/w) of the linseeds are available as dietary fibre. Most of these fibers lie as a film on the outside of brown flaxseeds. By performing an aqueous extraction from such seeds as explained above, an aqueous extract comprising up to 95%, such as up to 90% or up to 80% can be isolated from such seeds

(w/w based on dry matter) of such dietary fibre.

Chemically speaking, dietary fiber includes non-starch-based polysaccharides such as arabi-noxylans, cellulose, as well as a number of other plant components such as resistant starch, resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides. One possible way to classify such materials is as functional fibers, as isolated sources of fiber that can be included in food. In this context, the term "fibre" also includes many types of so-called food fibers which are not strictly speaking fibrous, but which can be perceived as polymers.

In this context, water-soluble fiber can be associated with the term "prebiotics".

Within the subject area, the focus is on a distinction between short-chain, long-chain and full-spectrum prebiotics. "Short-chain" prebiotics, e.g. oligofructose, contains 2-8 chains per saccharide molecule and is typically digested faster in the right part of the intestines which provides nourishment to bacteria in this area. Prebiotics of longer chains, e.g. inulin, contains 9-64 chains per saccharide molecule and tends to be digested more slowly to feed mainly bacteria in the left side of the intestines. Full-spectrum probiotics provide a full range of molecular chain lengths from 2 to 64 chains per molecule and nourish bacteria throughout the gut, e.g. oligofructose-enriched inulin (OEI)

Definitions

In the present description, various measurement parameters are specified for volume, weight, temperature, etc. All such parameters are subject to conventional measurement uncertainty in relation to the measuring tool used. In general, the deviation from the stated sizes will be +. 10% of the specified measurement value without this need not affect the object of the invention.

To the extent that relative expressions such as "low", "large", "small" etc. are used in the present description, such expressions will be interpreted as meaning that they either do not affect the relevant measured objects to a significant extent in relation to the object of the present invention, or that the professional will not have difficulties in understanding the expression based on their knowledge in the area in question.

The term "container" in the present description represents an object that can accommodate the material in question. A "container" can be a bag, a vessel, an ampoule, a bowl or any other object that can contain a certain amount of material.

In the present description, the term "salt" shall include pure sodium chloride as well as salt with the addition of trace elements (e.g. iodine), sea salt or other salt mixtures of physiologically tolerable salts in addition to sodium chloride, such as mixtures of chlorides, phosphates and sulphates of sodium, potassium, magnesium and calcium. Such salts and salt mixtures are known to the person skilled in the art.

In the present application, "sugar" means artificial sweeteners in addition to mono-, di- and polysaccharides. Such artificial sweeteners can be e.g. aspart-tam, glutamate, "canderel" and others. Sugar-type sweeteners such as glucose, fructose, maltose, mannose etc. also have the purpose of acting as a nutrient for yeast growth and/or bacterial growth (e.g. sourdough) (and formation of carbon dioxide), so such sweeteners are preferably used if the cake is raised with the help of such microorganisms.

Detailed description of the invention

As mentioned above, the present invention relates to the use of an aqueous extract and/or a freeze-dried product and/or a dried product from such an extract from black/brown linseed, where the extract is obtained by adding black linseed (linum usitatissimum) to cold water (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C) in a quantity ratio between water and linseed preferably within the range of 1:100 to 100:1 (although this ratio is not of crucial importance because a subsequent extract can be concentrated conventionally), and allow the water/seed mixture to be heated to boiling (around 100°C at atmospheric pressure, although other temperatures can be used for pressure boiling) and boil for up to 30 minutes, preferably up to 20 minutes, most preferably up to 15 minutes to form an extract of a polymer from the seeds, which polymer can be used as a binder in pastries such as gluten-free light pastries. This aqueous extract is colorless and coagulates on cooling by forming a polymer network that can bind dough materials and trap gas formed during fermentation/chemical reactions. In the present invention, the time for boiling the linseeds is crucial, and boiling times of around 15 minutes should be used (e.g. within the range of 12 - 18 minutes), calculated from when the water starts to boil. If the cooking time is too short, too little polymer will be extracted, and if the cooking time is too long, the polymer can be destroyed and lose its network-forming properties. After cooking the black linseeds, the seed material itself will be thrown away (at least in relation to using this cooked seed material in light dough, although the cooked solid material may well be used for other purposes such as animal feed). The aqueous extract can be used directly as a liquid addition to the gluten-free dough to make light pastries of this type with improved juiciness and porosity. Alternatively, the aqueous extract can be concentrated, e.g. by evaporation under reduced pressure (at room temperature) or it can be freeze-dried to form a material that can be reconstituted by adding the removed amount of water to subsequently be used as explained above in light pastries.

When an aqueous extract is to be formed from the linseeds, whole seeds can be used or split, crushed, ground or ground seeds can be used. The particle size of the seeds is not of particular importance, but it is advantageous that the particles are not so small that it becomes difficult to sieve them after the end of the extraction in order to separate the seed shells/seed material from the aqueous extract.

When making the final dough (be it via production in a conventional way with only one dough material or with two or more dough materials where at least one is heated) it is advantageous to whip air into the dough to form extra porous baked products. In this context, it is helpful to have added the extract/polymer according to the invention, as this material helps to retain the whipped-in gas as a kind of "mousse". It is preferred that the speed of the mixer at the end of whipping is in the range 50-90 rpm, more preferably 60-80 rpm, for example 65, 66, 67, 68, 69, 70, 71, 72, 73 74 or 75 rpm.

Examples

Example 1:

In this example, an aqueous extract is made from black linseed where whole linseed is used, where 2 kg of linseed are boiled in 12 liters of water. The seeds are boiled for 15 - 20 minutes, and then the seeds are strained from the aqueous extract. The aqueous extract is used in this example in the part of the dough components that is not heated.

Two different dough components are mixed as indicated below. Dough component I is heated, while dough component II is mixed at room temperature.

Dough component I:

100 g rice flour

140 g white linseeds

30 g of salt

3 dl water

2 dl rapeseed oil

120 g sunflower seeds

First, water, oil, linseed and sunflower seeds are mixed. This mixture is boiled to 100°C and kept boiling for 15 minutes, after which rice flour is added after the boiling has finished. After the addition of rice flour, the mixture thickens. No further heating of this dough component is carried out before the frying step.

In parallel with the heating/cooking of dough component I, the following is mixed in a kitchen machine to form a liquid dough component II:

90 g corn flour

500 g potato flour

8 dl cold extract as mentioned above (20°C)

3 tbsp sugar (farin)

25 g fresh yeast

The hot, viscous dough component I is poured (after some cooling) into dough component II in the food processor. Mixing the two components becomes

carried out at low speed (low shear forces) in the food processor. Mixing is carried out during 10 minutes at a low stirring speed (70 rpm). The final temperature of the finished mixture will be 37-39°C. After complete mixing of components I and II, the dough is placed in a loaf tin and left to rise at room temperature for around 3 hours up to overnight.

The ready-raised dough is placed in an oven and baked at 220°C with a fan for 40 minutes.

The product is a gluten-free bread with good taste and juiciness.

The content of nutrients in the dough according to the present invention based on Example 1 is shown in Table 1 below. The table shows the total content of the whole dough as well as the content of a roll (which represents about 1/36 of the dough). The recipe above can also be used to make rolls, where the dough is then divided into a number (e.g. 36) of equal size and fried as indicated above.

Example 2:

In this example, the same aqueous decoction is used as in example 1 and in the same way.

Two different dough components are mixed as indicated below. Dough component I is heated, while dough component II is mixed at room temperature.

Dough component I:

100 g rice flour

30 g of salt

7 dl water

2 dl rapeseed oil

First, water, oil and salt are mixed. This mixture is boiled to 100°C and kept boiling for 15 minutes, after which rice flour is added after the boiling has ended. After the addition of rice flour, the mixture thickens. No further heating of this dough component is carried out before the frying step.

In parallel with the heating/cooking of dough component I, the following is mixed in a kitchen machine to form a liquid dough component II:

90 g corn flour

500 g potato flour

7 dl cold aqueous extract (20°C)

8 tablespoons of sugar (farin)

2 tablespoons ground cinnamon

25 g fresh yeast

The warm, viscous dough component I is poured after cooling down into dough component II in the food processor. Mixing of the two components is carried out at low speed (low shear forces) in the food processor. Mixing is carried out during 10 minutes at a low stirring speed (about 65 rpm). After complete mixing of components I and II, the dough is divided into 16 equal-sized balls and left to rise at room temperature for about 3 hours.

Place the risen buns in an oven and bake at 220°C with a fan for 40 minutes.

The product is gluten-free buns with good taste and juiciness. The durability of these boles was investigated by placing half of them in a freezer. When thawing the buns in a microwave after a week, the buns maintain their softness, juiciness and taste in an excellent way.

The recipe above can also be used to make rolls, where the dough is then divided into a number (e.g. 24) of equal size and fried as indicated above.

Example 3:

In this example, an aqueous extract is made from black linseed where chopped linseed is used where 2.5 kg of linseed is boiled in 8 liters of water. The seeds are boiled for 15 minutes, and then the seed material is strained from the aqueous extract. The aqueous extract is used in this example in the part of the dough components that is not heated.

Two different dough components are mixed as indicated below. Dough component I is heated, while dough component II is mixed at room temperature.

Dough component I:

60 g rice flour

70 g buckwheat flour

20 g fine sea salt

6 dl water

2 dl rapeseed oil

2 dl white flax seeds

First, water, oil, salt, linseed and buckwheat are mixed. This mixture is boiled to 100°C and kept boiling for 15 minutes, after which rice flour is added after the boiling has ended. After the addition of rice flour, the mixture thickens. No further heating of this dough component is carried out before the frying step.

In parallel with the heating/cooking of dough component I, the following is mixed in a kitchen machine to form a liquid dough component II:

104 g cornmeal

500 g potato flour

6 dl cold linseed extract (20°C)

3 tbsp sugar (farin)

2 dl sunflower seeds

The warm, viscous dough component I is poured after cooling down into dough component II in the food processor. Mixing of the two components is carried out at low speed (low shear forces) in the food processor. Mixing is carried out during 10 minutes at low stirring speed. After mixing, the dough reaches a temperature of 37-39°C. After complete mixing of components I and II, a yeast suspension of 1 dl tempered (lukewarm - 35-37°C) water mixed with 25 g of yeast is added, and the finished dough is left to rise at room temperature for around 3 hours. During the rising, the dough is carefully stirred to avoid the accumulation of too large gas bubbles in the dough, which ensures a finely porous end product. The dough is divided into 36 equal-sized pieces for baguettes.

The ready-raised dough is placed in an oven and baked at 220°C with a fan for 20-25 minutes.

The product gives bright baguettes with good taste and juiciness.

Example 4:

In this example, the same aqueous decoction is used as in example 3 and in the same way.

Two different dough components are mixed as indicated below. Dough component I is heated, while dough component II is mixed at room temperature. Dough component 1 in this example is made by mixing together:

30 g of salt

140 grams of white linseed

120 g sunflower seeds

5 dl water

2 dl rapeseed oil

separately, after which this mixture is boiled up to about 100°C. After boiling, 100 g of rice flour is added and this total mixture, which constitutes dough component I, is kept at 70°C. After the addition of rice flour, the mixture thickens. No further heating of this dough component is carried out before the frying step.

In parallel with the heating/cooking of dough component I, the following is mixed cold in a kitchen machine to a dough component II:

90 g corn flour

500 g potato flour

25 g fresh yeast (or 1 whole package of dry yeast)

4 tbsp sugar (farin)

5 dl cold linseed extract (20°C)

The hot, viscous dough component I, which holds 70°C, is poured into dough component II in the food processor. Mixing of the two components is carried out at low speed (low shear forces) in the food processor. Mixing is carried out during 10 minutes at low stirring speed. After mixing, the dough reaches a temperature of 37-39°C. After complete mixing of components I and II, the dough is left to rise at room temperature for around 3 hours. This product is shaped into a loaf or placed in a loaf tin which is placed in an oven and baked at 220°C for about 40 minutes in the middle/bottom of the oven.

The product gives bread with good taste and juiciness.

Example 5:

To make sweet muffins, an extract is initially made from black linseed as follows:

Dough component 1:

120 g black linseeds

1 liter of water (room temperature)

20 g of sugar

This aqueous mixture is boiled from room temperature to the boiling point and boiled in

15 minutes. The aqueous extract is then filtered off for later use.

The 120 g of boiled linseed are added

0.3 I apple juice (acid)

0.2-0.3 In water (room temperature)

15 g of sugar

This composition is boiled for 10 minutes, and the extract is filtered off and combined with the first extract. This gives a total of around 1.05 liters of extract (extract I).

Dough component II:

A flour mixture XI is made from:

20-30 g of salt

120 g rice flour

180 g corn flour

350 g buckwheat flour

1000 g potato flour

Which gives a total of 1680 g of flour mixture.

Dough component III:

A flour mixture X2 is made from:

450 g flour mixture XI

60-80 g of sugar

25 g baking powder

6 g (1 teaspoon) vanilla sugar

Dough component III is mixed with

1 dl oil

3.5 dl Extract I

Dough components I, II and III are carefully mixed together to form a final dough. The final dough should not have a tough structure, and is therefore only stirred for a short time (approx. 40 seconds). (The stirring time can be increased if a larger quantity of dough is made. This can be determined by the specialist.)

The final dough is placed in muffin tins and baked at 180°C for 30 minutes.

Example 6:

This example applies to the production of light dough for gluten-free b red/ba g u ette r/ham b u r g e r b red.

Dough component 1:

120 g black linseeds

1 liter of water (room temperature)

20 g of sugar

This aqueous solution is boiled from room temperature to the boiling point and boiled for 15 minutes. The extract from this boiling is filtered off and stored.

The extract is mixed with 60 g of rice flour (slurried in a small amount of water (1 dl).

Dough component II (flour mixture):

500 g potato flour

175 g buckwheat flour

90 g corn flour

20 g of salt

20 g of yeast

Dough component I and dough component II are mixed together for 10-20 minutes at room temperature to form a final dough that can be divided into suitably sized pieces (depending on the type of baking, see above) and raised at 30-45°C until they have doubled in size as large as the initial volume, and then baked at 200-220°C for 10-12 minutes for baguettes or hamburger bread (depending on the size of the dough items, slightly longer for bread/loaf).

Example 7:

Basic aqueous extract from black linseed for use with flour types that do not retain C02 to make gluten-free baking:

200 g black linseed

20 g of sugar

0.2 In oil (room temperature)

0.6 In water (room temperature)

This mixture (0.8 L liquid) is boiled from room temperature to the boiling point with stirring for 15 minutes. The linseeds are filtered off, and the remaining liquid is cooled to room temperature. This liquid can be mixed with one or more types of flour as well as a leavening agent such as e.g. yeast. Alternatively, the linseeds can be left in the liquid mixture, but could then give rise to color in the final product. If an end product is desired that does not contain visible traces of linseed, the linseed part that is

back after the withdrawal, is omitted.

Dough component I

1.0 kg potato flour

0.37 kg of buckwheat flour

0.28 kg corn flour

40 g of salt

0.2 kg sunflower seeds

0.1 I water + 20 g yeast (room temperature)

0.1 I water + 15 g sugar (room temperature)

0.25 In oil (room temperature)

0.8 In water (room temperature)

The ingredients in this dough component are mixed well with each other and the extract (0.8 L) indicated above is added to give a final dough that can be divided into blanks for baguettes, bread, loaf or the like. These items can be raised and fried in the conventional way.

Example 8:

Corresponding to example 7, an aqueous linseed polymer base can be made using C02-binding extract from linseed by mixing together:

0.2 kg black linseeds

1.7 In water (room temperature)

15 g of sugar

This mixture is boiled from room temperature to the boiling point and boiled with stirring for 15 minutes. The linseeds are sieved and the extract kept Extract I). These linseeds are further added

0.8 In water

5 g of sugar

And continue to cook while stirring for 10 minutes. The linseeds are filtered from this extract (extract II), and the aqueous phase is combined with extract I (total 2.5 I). This composition can be used as a liquid phase when added to different types of flour and flour mixtures with added leavening agents (yeast, baking powder, etc.) for the production of baked goods. Alternatively, this composition of extracts can be dried by evaporation or freeze-drying or otherwise to form a powder which can be reconstituted and used as a binder in bakeries.

Example 9:

The following flour mixture can be used with the aqueous extract from example 8 to produce a dough mixture for light bakeries:

1.0 kg potato flour

0.37 kg of buckwheat flour

0.28 kg corn flour

40 g of salt

0.2 kg sunflower seeds

0.1 I water + 20 g yeast (room temperature)

0.1 I water + 15 g sugar

0.25 In oil

This composition of ingredients is mixed well and the extract mixture from example 8 without linseed is added.

Example 10:

This example concerns the production of light dough from potato flour with a little oatmeal (fibre) and fiber husks for gluten-free bread/baguettes/hamburger bread.

Dough component 1:

170 g black linseeds

1.2 liters of water (room temperature)

20 g of sugar

This aqueous solution is boiled from room temperature to the boiling point and boiled for 15 minutes. The extract from this boiling is filtered off and stored.

Dough component II (yeast mixture):

1 dl water 37C

20 g of yeast

Dough component III (flour mixture):

1 kg potato flour

80 g oatmeal

30 g fiber memory

20 g of salt

Dough component I and dough component II are mixed together for 2-5 minutes, then dough component III is added and mixed for 5-20 minutes at room temperature to form a final dough that can be divided into suitably large pieces (depending on the type of baking, see above) and raised at 30 -45°C until they have become twice as large as the initial volume, and then bake at 200-220°C for 10-12 minutes for baguettes or hamburger bread (depending on the size of the dough items, slightly longer for bread/loaf).

Example 11:

This example concerns the production of light dough from potato flour and corn flour with a little oatmeal, millet, fiber husk, sunflower seeds and pumpkin seeds for gluten-free bread/baguettes/hamburger bread.

Dough component 1:

170 g black linseeds

1.2 liters of water (room temperature)

20 g of sugar

This aqueous solution is boiled from room temperature to the boiling point and boiled for 15 minutes. The extract from this boiling is filtered off and stored.

Dough component II (yeast mixture):

1 dl water 37C

20 g of yeast

Dough component III (flour mixture):

500 g potato flour

400 g cornmeal

120 g oatmeal

40 g rye flour

25 g fiber memory

20 g of salt

Dough component I and dough component II are mixed together for 2-5 minutes, then dough component III is added and mixed for 5-20 minutes at room temperature to form a final dough that can be divided into suitably large pieces (depending on the type of baking, see above) and raised at 30 -45°C until they have become twice as large as the initial volume, and then bake at 200-220°C for 10-12 minutes for baguettes or hamburger bread (depending on the size of the dough items, slightly longer for bread/loaf).

Example 12:

This example applies to prepackaged freeze-dried linseed product for the production of light dough from potato flour and corn flour with a little oatmeal, fiber husks and sunflower seeds for gluten-free bread/baguettes/hamburger bread.

Dough component 1:

Freeze-dried extract corresponding to the amount from 130 g of black linseed

1.3 liters of water (room temperature)

2 dl rapeseed oil

25 g of sugar

12 g dry yeast

Dough component II (flour mixture):

500 g potato flour

400 g cornmeal

120 g oatmeal

70g light linseed

60 g sunflower seeds

25 g fiber memory

20 g of salt

Dough component I is mixed well before adding dough component II, all mixing takes place at room temperature and preferably with water at a temperature of 37C to form a

final dough that can be divided into suitably large pieces (depending on the type of baking, see above) and raised at 30-45°C for approx. 30 minutes, and then baked at 200-230°C for 20 to 35 minutes for baguettes or hamburger bread (depending on the size of the dough items, slightly longer for bread/loaf).

Example 13:

This example applies to pre-packaged freeze-dried linseed product for the production of light dough from mainly potato flour with a little oatmeal, fiber husks and sunflower seeds for gluten-free bread/baguettes/hamburger bread. No oil is used here to show that the product does not need fat to retain moisture as a result of the use of an increased amount of soluble fibre. Baked goods from this example can typically be called potato bread/baguette/rolls with increased fiber content.

Dough component 1:

Freeze-dried extract corresponding to the amount from 160 g of black linseed

1.2 liters of water (room temperature)

25 g of sugar

12 g dry yeast

Dough component II (flour mixture):

1.0 kg potato flour

120 g oatmeal

70g light linseed

60 g sunflower seeds

25 g fiber memory

20 g of salt

Dough component I is mixed well before adding dough component II, all mixing takes place at room temperature and preferably with water at a temperature of 37C to form a final dough that can be divided into suitably large pieces (depending on the type of baking, see above) and raised at 30-45°C in about. 30 - 40 minutes, and then baked at 200-230°C for 20 to 45 minutes for baguettes or hamburger bread (depending on the size of the dough items, slightly longer for bread/loaf).

Claims (11)

1. Application of aqueous extract from black linseed prepared by adding black linseed (linum usitatissimum) to water or an aqueous medium and heating the water/seed mixture to boiling and boiling this over a period of time to form an aqueous extract of a polymer from the seeds, as a binder to retain gases such as air and the gas C02 in light pastry. 2. Use according to claim 1, where the cooking time is 60 minutes, more preferably 30 minutes, for example 15 minutes. 3. Use according to claim 1 or 2, where the cooking of the linseeds is carried out at around 100°C at atmospheric pressure. 4. Use according to claims 1-3, where the water or the aqueous mixture for extracting the linseeds has a temperature from above 0°C to around 30-40°C, preferably at 4-15°C and in a quantity ratio between water and linseed preferably within the range of 1:100 to 100:1. 5. Use according to claims 1-4, where the aqueous extract of polymer from the linseeds is subjected to subsequent concentration. 6. Use according to claim 5, where the concentration consists of freeze-drying. 7. Aqueous extract from black flax seeds, characterized in that the extract is prepared by adding black linseed (//'-num usitatissimum) to water or an aqueous composition and heating the water/seed mixture to boiling with boiling for a time interval to form an extract of a polymer from the seeds , which polymer is suitable as a binder and binding of e.g. C02 in light pastry. 8. Aqueous extract according to claim 7, characterized in that the cooking of the linseed is carried out for up to 60 minutes, more preferably up to 30 minutes, most preferably up to 15 minutes 9. Freeze-dried or dried product from an aqueous extract of black linseed according to any one of claims 7 or 8. 10. Combination of aqueous extract according to any of claims 7 or 8 and fiber husk where the ratio between extract or extract powder and fiber husk is in the range 100:1 to 1:100, more preferably 50:1 to 1:50, most preferably 25:1 to 1 : 25, for example 1 : 1, 1 : 2, 1 : 3, 1 : 4, 1 : 5, 1 : 6, 1 : 7, 1 : 8, 1 : 9, 1 : 10, 1 : 15, 1 : 20, 1 : 25, 1 : 30, 1 : 40, 1 : 50 1 : 60, 1 : 70, 1 : 80, 1 : 90 based on weight. 11. Use of the combination according to claim 10 as an addition to dough or dough component for the production of gluten-free baked goods.