NO332451B1 - Process for the preparation of gluten-free pastries and sets of dry goods for such preparation and use thereof - Google Patents

Description

The present invention relates to a method for the production of pastries that do not contain gluten and which are made by mixing at least two dough components with each other, where one dough component comprises components that gelatinize/gelle after heating and the other contains components that form the basis for raising the dough , for example by yeast growth, bacterial growth or chemical reactions, and which other component is not heated as stated in claim 1. The invention also relates to a set for the production of pastries for gluten-free baked goods as stated in claim 10, as well as the use of such a type of dough for production of gluten-free baked goods as specified in claim 15.

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 grains 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 states that the substance is approved or only temporarily approved for use in, for example, 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 some additives that are questionable from a nutritional and physiological point of view can be used in large quantities are to "make up" the food, for example to give sweets strong colours, to make the meat look red, or to give the baked goods a desired shape (good elevation). For example, the thickener E412 (guar nut butter) 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 food products 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. Darnm&Søn, 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 in order, 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 produced 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 the problems related to the aggregation of starch in the mixing process, and the poor expansion of the starch granules when the baking 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", for example four days old, can be improved/softened by reheating it, 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 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 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 allergen genes, etc.

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 about 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.

IWO 2008/036646 Al describes the use of the proteins prolamin or other storage proteins such as zein or kafirin. 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 making 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.

From SU 1660657, the production of gluten-free bread is known. Here it is described that a dough component containing rice flour is mixed with heated water, after which a dough component containing other gluten-free flour components, salt, sugar yeast, vegetable oil and water is added to this heated mixture.

From JP 2004-267144 it is described the production of gluten-free bread where rice flour and water are heated and where additional rice flour, water and yeast as well as any spices are added to the heated mixture.

From JP 2009-201479 A it is known to produce gluten-free bread, where starch, e.g. potato starch or corn starch and water are mixed and heated, after which flour, yeast, sugar and salt are added.

From WO 2007/137578 Al, a dry mixture of components for the production of gluten-free bread is known.

One of the differences between the present invention and prior art is that prior art mixes all ingredients in a one-step process, that is, mixes the ingredients in the dough successively without stopping in one and the same baking vessel, while the present invention, on the other hand, uses a two -step process where parts of the ingredients are mixed see prepared in mint two separate containers and then combined into a finished dough mixture at a later time.

One of the aspects of the present invention is to make a dough which will gelatinize as a result of heating with water, but which, unlike other doughs, does not need time to cool. This is achieved by making two different separate mixtures with ingredients as explained below which can be combined. With this, you will surprisingly get baking that is both effective, simple, and with a good end result, and possibly without the addition of emulsifiers, in the form of a bakery that has a good consistency and palatability and that does not suffer from the problem of quickly to "get 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 present invention thus relates to a method for the production of a gluten-free pastry, where at least two dough components are formed, of which one dough component comprises liquid and flour of a starch- and/or amylose-containing grain type that does not contain gluten, which starch- and/or amylose-containing part (first dough component ) is heated to achieve a gel formation and a second part (second dough component) comprises a liquid and flour of a gluten-free starch- and/or amylose-containing flour type, where the second dough component additionally comprises an active agent for the formation of gas or where such a gas-forming agent is added separately after mixing the two dough components, where the invention is characterized by the fact that the second dough component is not heated initially, after which the first dough component is mixed with the second dough component, the first dough component being prepared by mixing and boiling part of the components in this first dough component to 100°C and kept boiling, whereupon the rest of the components of the first dough component in the form of gluten-free flour are added after the cooking of a part of the first dough component is finished to bring the temperature of the first dough component down to a temperature which causes the final temperature of the mixed dough of the first and second dough components to reach an immediate temperature suitable for rising, where the gas forming agent present gives rise to the production of gas, which gas is trapped in a network in the dough formed by amylose and/or starch from the first dough component for raising the dough, whereupon the dough is baked at a suitable temperature for carrying out further gelation of the previously unheated starch and/or amylose-containing flour material in the dough together with the expansion of carbon dioxide/gas trapped in the dough network or for the formation of gas by chemical reaction of the gas-forming agent in the dough as well as for carrying out further gelation of the previously unheated starch and/or amylose-containing flour material in the dough along with expansion of carbon dioxide/gas trapped in the dough network.

The nature of added fatty acids is also important for the consistency of the final product. It is thus preferred in the bakery 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 to make the finished pastry according to the invention softer and juicier. The use of oil in the bakery according to the invention 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 dough according to the present invention thus represents a preferred feature.

General description of the invention.

The type of dough according to the present invention is made from ingredients that do not contain gluten. Such types of flour that can be used as a basic ingredient in the type of dough according to the present invention include rice flour, maize flour, buckwheat flour, potato flour, etc.

Types of flour that can be used in the part of the dough mixture that is subjected to initial heating are types of flour that include amylose or starch or similar types of sugar that form a gel when heated. However, according to the present invention, it is sufficient that only a 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. After the dough has risen, further gel formation 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. By using part of the gluten-free flour in a second initially unheated mixture, a dough was obtained that formed 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 bakery according to the invention. 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. 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 bakery produced according to the present invention, such liquids will preferably be added to the dough component of present invention which is not heated. Even if the bakery is ultimately baked, initial breakdown of temperature-sensitive components will still be avoided by such components not being exposed to unnecessary heat until the final stage of the baking process according to the invention.

In one aspect, the present invention relates to a method for producing a gluten-free bakery, where at least two dough components are formed, where one dough component comprises a liquid and flour of a starch- and/or amylose-containing grain type and which does not contain gluten, which starch and/or or amylose-containing part to be heated to achieve a gel formation and the second component comprises a liquid as well as flour of a gluten-free starch and/or amylose-containing flour type in addition to yeast and a sugar source for the yeast, which second component is not heated initially, after which first dough component is added to another dough component to achieve a temperature in the combined dough that is not harmful to the proliferation of yeast 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/or starch from first dough component for raising the dough, after which the dough is fried over a temperature where the yeast is killed (killing temperature for baker's yeast is at least 55 degrees Celsius) and carrying out further gel formation 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 baked goods according to the present invention is 180-250°C, for example at 200-230°C.

One of the advantageous aspects of the present invention is that 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 free of gluten, and where this starch and/or amylose-containing part has been heated up to form a network of non-gluten-containing mass which can trap 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 used in the method according to the present invention 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 the cold dough components to form the finished dough. A water activity of between 0.5 and 0.8 is preferred.

Although it is preferred to carry out the method according to the present invention 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 an embodiment of the invention, 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^) flour type(s), liquid, fat/oil and leavening agent as well as possibly 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 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 of the invention, 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 importance, as an 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 gas formation from the the dough component that is not heated initially. In relation to this embodiment, it will be emphasized that the phrase "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. Since the starch can return to its crystalline form upon resting, such resting and cooling of the dough component being heated has little or no effect on its subsequent ability to return to a non-crystalline form suitable for baking. This ability to rehydrate 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 quickly mixing the hot and cold dough components, a final temperature suitable for rising is immediately achieved (for example, if living organisms such as baker's yeast are used) .

In a further aspect, the present invention relates to a set of dry goods, which set comprises at least two containers, where the set is characterized in that one of said containers comprises a gluten-free flour type and/or amylose-containing flour type (first dough component) and the other container comprises a gluten-free flour type and/or amylose-containing type of flour as well as possibly an agent for gas formation (second dough component), where the kit additionally includes instructions for making a pastry formed by a method where the first dough component formed from the first container is added to liquid and heated to achieve a gel formation and where the second dough component is separately added to a liquid, and where the second dough component, in the event that the second dough component does not initially contain a gas-forming agent, an active gas-forming agent is additionally added, where the second dough component is not heated initially, and where the first dough component is mixed with second dough component, being the first dough component ent is produced by mixing part of the components of this first dough component with liquid and boiling it up to 100°C and keeping it boiling, after which the rest of the components of the first dough component in the form of gluten-free flour are added after the boiling of part of the first dough component is finished to bring the temperature of the first dough component down to a temperature that causes the final temperature of the mixed dough of the first and second dough components to reach an immediate temperature suitable for rising and for the production of gas, and where the first dough component is mixed with other dough component after lowering the temperature of the first dough component to a temperature which causes the final temperature of the mixed dough to reach an immediate temperature suitable for rising, the gas formed being trapped in a network formed by amylose and/or starch from the first dough component for raising the dough, whereupon the dough is baked at a suitable temperature to effect further gel formation of the previously unheated starch and/or amylose-containing flour material in the dough together with expansion of gas trapped in the dough network. The relevant agent for rising can be, for example, dry yeast and a source of sugar for the yeast, baking powder, deer antler, baking soda, sourdough, etc.

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 in relation to ready-made types of dough, where fermentation or other reactions which can impair the usability of the dough can inadvertently start.

In a further aspect, the present invention relates to the use of the method or kit according to the invention as explained above, for the production of pastries such as baguettes, hamburger bread and rolls.

Some types of flour that are suitable in dough types 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 used in combination with other types of flour, such as rice flour, 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.

Linseed:

Linseed is a seed 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 no. 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 stool also becomes 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 has a constructive effect on the natural intestinal flora, and the small amount of prussic acid found in the seeds regulates the putrefaction and fermentation processes in the intestines. Since linseeds have an anti-inflammatory and softening effect, they contribute to the reconstruction 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 tract and urinary tract, 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.

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 dough 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 qualities, among other things depending on the content of polyunsaturated fatty acids, and all qualities can be used in the dough produced according to the present invention. In addition to saturated and unsaturated fatty acids, sunflower oil contains lechitin, tocopherols, carotenoids, waxes and vitamin E.

The fat part of the dough components produced according to the present invention 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 range 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 of the dough component^), but this tends to make the final dough short and difficult to work with, 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 that can be combined at a later stage, the liquid component comprising an oil-in-water mixture may optionally be presented separately, for example 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 set according to the invention.

When it comes to adding liquid to the dough produced according to the present invention, emulsifiers can be used, although it is not preferred, 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 may 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 made according to the invention. Examples of such additional additions are, for example, linseed, as mentioned earlier. 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 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 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 (for example baker's yeast) and gas-producing compounds (for example 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 baking 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, for example, baking powder (sodium carbonate) within the temperature range 160-180°C. By varying, for example, 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. Choosing a suitable baking temperature and baking time will also be linked to other factors such as the size of the dough in question, dryness/moisture of the dough, other ingredients in the dough, etc. For example, it may be relevant to bake a bread longer than buns or rolls because a loaf is larger and requires longer baking time to be sufficiently warm throughout the pastry. Selection of roasting temperature and roasting time will, however, be able to be determined by or recognized by the expert without extensive experimentation.

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 stated measured value without this having to 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, vessel, ampoule, bowl or other object that can contain a certain amount of material. 1 present description, the term "salt" shall include pure sodium chloride as well as salt with the addition of trace elements (for example 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, for example, aspartame, 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 (for example sourdough) (and formation of carbon dioxide), so that such sweeteners are preferably used if the baking stone are raised using such microorganisms.

Examples.

Example 1:

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 linseed

30 g of salt

5 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 5 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

6 dl cold water (4°C)

3 tbsp sugar (farin)

25 g fresh yeast

The hot, viscous dough component I is poured into dough component II in a 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. 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 produced according to the present invention based on Example 1 is shown in Table 1 below. The table shows the total content of the entire 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 (for example 36) of equal size and baked as indicated above.

Example 2:

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 5 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

7 dl cold water (4°C)

8 tablespoons of sugar (farin)

2 tablespoons ground cinnamon

25 g fresh yeast

The hot, viscous dough component I 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 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 (for example 24) of equal size and fried as indicated above.

Example 3:

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 linseed

First, water, oil, salt, linseed and buckwheat are mixed. This mixture is boiled to 100°C and kept boiling for 5 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:

104 g cornmeal

500 g potato flour

6 dl cold water (4°C)

3 tbsp sugar (farin)

2 dl sunflower seeds

The hot, viscous dough component I 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, a yeast suspension of 1 dl of temperate (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 about 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 final 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 baguettes with good taste and juiciness.

Example 4:

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 in this example is made by mixing together:

30 g of salt

140 grams of 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 50 g dry yeast)

4 tbsp sugar (farin)

5 dl cold water (4°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 pan 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.

Claims (15)

1. Method for producing a gluten-free pastry, where at least two dough components are formed, one dough component of which comprises liquid and flour of a starch- and/or amylose-containing grain type that does not contain gluten, which starch- and/or amylose-containing part (first dough component) is heated to achieve a gel formation and a second part (second dough component) comprises a liquid and flour of a gluten-free starch- and/or amylose-containing flour type, where the second dough component additionally comprises an active agent for the formation of gas or where such a gas-forming agent is added separately after mixing the two dough components, characterized in that the second dough component is not heated initially, after which the first dough component is mixed with the second dough component, the first dough component being prepared by mixing part of the components in this first dough component and boiling it up to 100°C and keeping it boiling, after which the rest of the components of the the first dough component in the form of gluten-free flour is added after the cooking of a part of the first dough component is finished to bring the temperature of the first dough component down to a temperature that causes the final temperature of the mixed dough of the first and second dough components to reach an immediate temperature that is suitable for rising, where the gas-forming agent present gives rise to the production of gas, which gas is trapped in a network in the dough formed by amylose and/or starch from the first dough component for raising the dough, whereupon the dough is baked at a suitable temperature to effect further gelation of the previously unheated starch and/or amylose holding flour material in the dough together with the expansion of carbon dioxide/gas trapped in the dough network or for the formation of gas by chemical reaction of the gas-forming agent in the dough as well as for carrying out further gelation of the previously unheated starch and/or amylose-containing flour material in the dough together with the expansion of carbon dioxide/gas trapped in the dough network. 2. Method according to claim 1, characterized in that the gas-forming agent comprises at least one agent selected from elements of the group yeast and a sugar source for the yeast; a bacteria-containing agent and a nutrient substrate for the bacteria, for example sourdough; an agent that forms gas by chemical reaction such as baking soda, baking powder and deer antlers. 3. Method according to claim 1 or 2, characterized in that at least one fatty acid of vegetable and/or animal and/or microbiological origin is additionally added to the first dough component and/or second dough component. 4. Method according to any one of claims 1 to 3, characterized in that the first dough component and/or second dough component is added to an oil. 5. Method according to claim 4, characterized in that the oil is selected from rapeseed oil, olive oil and sunflower oil. 6. Method according to any of claims 1-5, characterized in that the starch- and/or amylose-containing grain type is selected from among buckwheat, maize flour and potato flour. 7. Method according to any of claims 1-6, characterized in that the first dough component and/or second dough component is additionally added with at least one additional component chosen from nuts, herbs, garlic, berries, chocolate, cinnamon, raisins and sugar. 8. Method according to claim 7, characterized in that the nuts are selected from hazelnuts, walnuts, peanuts, cashews and almonds. 9. Method according to any of the preceding claims, characterized in that the dough components that are mixed with each other are the same size, and where the first dough component has a temperature of about 70°C and the second dough component has a temperature of about 4°C in order to form upon mixing a final dough at a temperature of around 37-39°C 10. Set of dry goods, which set comprises at least two containers, characterized in that one of said containers comprises a gluten-free flour type and/or amylose-containing flour type (first dough component) and the other container comprises a gluten-free flour type and/or amylose-containing flour type and possibly a means for gas formation (second dough component), where the kit additionally comprises instructions for making a pastry formed by a method where the first dough component formed from the first container is added to liquid and heated to achieve a gel formation and where the second dough component is separately added to a liquid, and where second dough component, in the event that the second dough component does not initially contain a gas-forming agent, an active gas-forming agent is additionally added, where the second dough component is not heated initially, and where the first dough component is mixed with the second dough component, the first dough component being produced by part of the components of this first dei g component is mixed with liquid and boiled up to 100°C and kept boiling, after which the rest of the components of the first dough component in the form of gluten-free flour are added after the boiling of part of the first dough component is finished to bring the temperature of the first dough component down to a temperature which causes the final temperature of the mixed dough of the first and second dough components to reach an immediate temperature suitable for rising and for the production of gas, and where the first dough component is mixed with the second dough component after lowering the temperature of the first dough component to a temperature which causes the final temperature of the mixed dough to reach an immediate temperature suitable for rising, the gas formed being trapped in 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 carrying out further gelation of the previously unheated starch and/or amylose content the flour material in the dough together with the expansion of gas trapped in the kneading work. 11. Set of dry goods according to claim 10, characterized in that the gas-forming agent comprises at least one agent selected from elements of the group yeast and a sugar source for the yeast; a bacteria-containing agent and a nutrient substrate for the bacteria, for example sourdough; an agent that forms gas by chemical reaction such as baking soda, baking powder and deer antlers. 12. Set of dry goods according to claim 10, characterized in that the type of starch- and/or amylose-containing grain is selected from among buckwheat, maize flour and potato flour. 13. Set of dry goods according to any one of claims 10 to 12, characterized in that the set further comprises in at least one of the containers at least one further component selected from nuts, herbs, garlic, berries, chocolate, cinnamon, raisins and sugar. 14. Set of dry goods according to claim 13, characterized in that the nuts are selected from hazelnuts, walnuts, peanuts, cashews and almonds. 15. Use of the method according to any of claims 1-9 or sets of dry goods according to any of claims 10-14 for the production of pastries such as bread, baguettes and rolls.