WO1998034486A2 - Produit alimentaire a base de farine sans gluten et son procede de fabrication - Google Patents
Produit alimentaire a base de farine sans gluten et son procede de fabrication Download PDFInfo
- Publication number
- WO1998034486A2 WO1998034486A2 PCT/FR1998/000240 FR9800240W WO9834486A2 WO 1998034486 A2 WO1998034486 A2 WO 1998034486A2 FR 9800240 W FR9800240 W FR 9800240W WO 9834486 A2 WO9834486 A2 WO 9834486A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- gluten
- sugar
- free
- water
- flour
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
Definitions
- the present invention relates to a food product based on gluten-free flour and to its manufacturing process.
- French patent 2,709,924 relates to a gluten-free bread and its manufacturing process.
- the dough used consists in particular of gluten-free flour, eggs and does not contain water.
- the bread thus obtained has characteristics and a taste of sandwich bread.
- the inventor has just discovered a new manufacturing process, making it possible to bind a gluten-free flour and to have a development of the dough. He discovered that it was possible to develop a dough made from gluten-free flour by using a preparation based on water and sugar. Indeed, the inventor has surprisingly discovered that it is thus possible to triple the volume of the dough. The inventor also discovered that the use of a sweet solution made it possible to obtain a constant development of a gluten-free dough until precooking. The sugar associated with the yeast makes it possible to obtain pockets of carbon dioxide inside a gluten-free dough.
- the gluten-free food product obtained has organoleptic properties substantially similar to gluten-free bread.
- the invention therefore relates to a food product based on gluten-free flour.
- An object of the invention is also a food product having the same shape as that of a conventional molded bread.
- Another object of the invention consists of a process for manufacturing a gluten-free food product.
- the food product in accordance with the invention, is essentially characterized in that it results from the use of a gluten-free flour, a preparation based on water and sugar, baking powder and / or baking yeast.
- the proportion of gluten-free flour is generally between 30 and 70% relative to the total weight of the composition, the proportion of the preparation based on water and sugar is preferably between 70 and 30%, the weight ratio between the gluten-free flour and the preparation based on water and sugar preferably being between 0.8 and 1.5.
- the gluten-free flour used is preferably chosen from rice flour, buckwheat flour, corn or potato starch and soy flour.
- a preparation based on water and sugar is used, the proportion of water of which is generally between 80 to 98% relative to the weight of the preparation based on water and sugar and the proportion of which in sugar is between 2 and 20% relative to the total weight of the preparation based on water and sugar.
- Preferably 650 g of water are used per kg of gluten-free flour and uses at least 50 g of sugar per liter of water.
- the sugar used, in accordance with the present invention is preferably lump sugar, such as sucrose, and may also be a sweet syrup, such as for example a natural food sap or a fruit juice. Such as for example an apple juice or grape.
- These natural food sap are preferably used at a rate of 50 to 100 g per liter of water.
- Any edible carbohydrate can be used in the compositions of the invention.
- Baking powder is generally used in proportions of between 0.5 and 2% of the total weight of the composition.
- Baker's yeast is a yeast usually used in the baking industry and it is used in proportions of between 1 and 6% of the total weight of the composition. Preferably 20 to 50 g of yeast are used per liter of water. You can also add salt, preferably 10 to 50 g per liter of water, and possibly butter.
- the process according to the invention which makes it possible to prepare a gluten-free food product, essentially consists in first mixing sugar and water in order to obtain a preparation based on water and sugar. This preparation can then optionally be heated.
- the gluten-free flour is mixed with the preparation based on water and sugar, the whole is then kneaded for a period of between 2 and 10 minutes.
- the dough thus prepared can spread and take the form of a mold; the paste is preferably poured into a mold in which it fills 1/3 of the mold, there is a tripling of the volume after a few hours. After development, this dough is placed in the oven and there is, after cooking, a food product which has organoleptic characteristics substantially similar to those of conventional bread. It is also noted that the food product does not crumble and that it has the same shape as that of conventional bread.
- sugar or syrup is first mixed with water, gluten-free flour with baking or baking powder.
- the dough thus obtained is a soft dough.
- yeast-based solution it is also possible at first to place the yeast in a nutritive medium, such as for example a vegetable or animal medium, then to incorporate this yeast-based solution into the gluten-free flour mixed with water.
- a nutritive medium such as for example a vegetable or animal medium
- a fermentation step is then necessary, that is to say that the soft dough thus obtained is left to stand.
- the next step is to add gluten-free flour and salt.
- the dough thus obtained is placed in molds, at a rate of one third of the volume thereof.
- the molds obtained are then placed in an oven. It is observed that the effect of fermentation is maintained in the product, that is to say that the latter does not collapse.
- the products thus obtained have a honeycomb crumb and organoleptic qualities very close to those of conventional bread.
- the present invention also relates to a conditioning agent comprising one or more compartments and containing in the compartment or compartments at least sugar, baking powder and / or baking agent and gluten-free flour for the implementation of the defined processes above.
- the methods described above can also be used for the manufacture of flour-based breads containing gluten. Indeed, in some cases, it is necessary to add gluten to the bread flour, especially when the flours used are too low in gluten. It is therefore possible to use the methods described, objects of the present invention, to replace this addition of gluten.
- the present invention makes it possible to obtain food products without chemical additives, if this is desired.
- Example 1 is intended to illustrate the invention without however being limiting in nature:
- Buckwheat flour was added to the water and sugar mixture, and the whole was kneaded for 5 minutes.
- the yeast and salt were then added and kneaded for 10 minutes.
- the paste obtained was then poured into a mold and after 1 hour an increase in volume was observed which more than doubled.
- the food product obtained has organoleptic properties close to those of a conventional gluten-free bread.
- the development is approximately 3 times and the product obtained has a honeycomb crumb.
- This paste is then poured into molds and left to stand for around 30 minutes. It is then cooked for 20 to 25 minutes in an oven at 250 ° C.
- the development is approximately 3 times and the product obtained has a honeycomb crumb.
- This paste is put in molds which are left to stand for around 30 minutes. Then, cooking is carried out for 20 to 25 minutes in an oven at 250 ° C.
- the development is approximately 3 times and the product obtained has a honeycomb crumb.
- the development is approximately 3 times and the product obtained has a honeycomb crumb.
- the development is approximately 3 times and the product obtained has a honeycomb crumb.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU66263/98A AU6626398A (en) | 1997-02-07 | 1998-02-09 | Food product with base of flour without gluten and method for making same |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9701443A FR2759251B1 (fr) | 1997-02-07 | 1997-02-07 | Produit alimentaire a base de farine sans gluten et son procede de fabrication |
FR97/01443 | 1997-02-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO1998034486A2 true WO1998034486A2 (fr) | 1998-08-13 |
WO1998034486A3 WO1998034486A3 (fr) | 1998-11-19 |
Family
ID=9503469
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR1998/000240 WO1998034486A2 (fr) | 1997-02-07 | 1998-02-09 | Produit alimentaire a base de farine sans gluten et son procede de fabrication |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU6626398A (fr) |
FR (1) | FR2759251B1 (fr) |
WO (1) | WO1998034486A2 (fr) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0035978A2 (fr) * | 1980-03-07 | 1981-09-16 | Filippo Sidoti | Procédé pour l'obtention de produits de boulangerie et produits obtenus de cette façon |
US4451491A (en) * | 1980-07-28 | 1984-05-29 | Ben-Gurion University Of The Negev Research And Development Authority | Mix for the preparation of bread and cake products |
-
1997
- 1997-02-07 FR FR9701443A patent/FR2759251B1/fr not_active Expired - Fee Related
-
1998
- 1998-02-09 AU AU66263/98A patent/AU6626398A/en not_active Abandoned
- 1998-02-09 WO PCT/FR1998/000240 patent/WO1998034486A2/fr active Application Filing
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0035978A2 (fr) * | 1980-03-07 | 1981-09-16 | Filippo Sidoti | Procédé pour l'obtention de produits de boulangerie et produits obtenus de cette façon |
US4451491A (en) * | 1980-07-28 | 1984-05-29 | Ben-Gurion University Of The Negev Research And Development Authority | Mix for the preparation of bread and cake products |
Non-Patent Citations (2)
Title |
---|
DATABASE WPI Section Ch, Week 9346 Derwent Publications Ltd., London, GB; Class D11, AN 93-366193 XP002046021 & SU 1 771 645 A (FOOD CONCENTRATS IND TECHN RES INST), 30 octobre 1992 * |
J.C. KIM & D. DE RUITER: "Bread from non-wheat flours." FOOD TECHNOLOGY, vol. 22, juillet 1968, pages 55-66, XP002045601 * |
Also Published As
Publication number | Publication date |
---|---|
WO1998034486A3 (fr) | 1998-11-19 |
FR2759251A1 (fr) | 1998-08-14 |
FR2759251B1 (fr) | 1999-05-07 |
AU6626398A (en) | 1998-08-26 |
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