WO2007060549A2 - Method for preparing gluten-free dough compositions - Google Patents
Method for preparing gluten-free dough compositions Download PDFInfo
- Publication number
- WO2007060549A2 WO2007060549A2 PCT/IB2006/003905 IB2006003905W WO2007060549A2 WO 2007060549 A2 WO2007060549 A2 WO 2007060549A2 IB 2006003905 W IB2006003905 W IB 2006003905W WO 2007060549 A2 WO2007060549 A2 WO 2007060549A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- foaming
- receptacle
- gluten
- ingredient
- egg
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000000203 mixture Substances 0.000 title claims description 14
- 238000005187 foaming Methods 0.000 claims abstract description 32
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 30
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 30
- 235000014103 egg white Nutrition 0.000 claims abstract description 20
- 210000000969 egg white Anatomy 0.000 claims abstract description 20
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000003599 detergent Substances 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims description 35
- 229910052709 silver Inorganic materials 0.000 claims description 13
- 239000004332 silver Substances 0.000 claims description 13
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 12
- 229910052802 copper Inorganic materials 0.000 claims description 12
- 239000010949 copper Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 235000012015 potatoes Nutrition 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 2
- 239000006260 foam Substances 0.000 description 23
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 10
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 108010068370 Glutens Proteins 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000021312 gluten Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 108010026206 Conalbumin Proteins 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000010009 beating Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000007781 pre-processing Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 230000003019 stabilising effect Effects 0.000 description 2
- 208000015943 Coeliac disease Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 201000007235 gluten allergy Diseases 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019624 protein content Nutrition 0.000 description 1
- 235000009522 reduced-fat milk Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- -1 silver ions Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
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
- A21D13/30—Filled, to be filled or stuffed 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
- A21D13/06—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
- A21D13/50—Solidified foamed products, e.g. meringues
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- 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
- A21D8/00—Methods for preparing or baking dough
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Definitions
- the invention relates to a method for preparing gluten-free dough and batter used for example to produce gluten-free pasta, bread or gnocchi, to dough and batter produced by such a method and to products prepared therewith.
- flour used in the preparation of dough and batter (hereafter referred to as "dough") for pasta, gnocchi, bread and other food, contains gluten, which plays a major role in the texture of the dough. Indeed, gluten transforms the final dough into a nice workable paste.
- a method for preparing gluten-free dough comprising the step of foaming egg white wherein the foaming is carried out in absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
- the receptacle is made of silver or copper.
- the inner surface of the receptacle is silver-plated or copper-plated.
- the egg white is foamed with at least one foaming ingredient.
- the foaming ingredient may be selected from the group consisting of milk, preferably with a high protein content, potatoes, water, or mixtures thereof.
- the temperature of the foaming ingredient ranges between 0 to 25°C, more preferably from 4 to 10 0 C.
- the foaming step may be carried out using a mixer, which may be a hand held electric mixer.
- the method may further comprise the steps of processing egg yolk in a second receptacle; and/or processing gluten-free flour in a third receptacle; and mixing the content of the first, second and third receptacle, in a fourth receptacle.
- the egg yolk processing step preferably comprises mixing the egg yolk with at least one other ingredient, which may be oil, other saturated ingredients or mixtures thereof.
- the gluten-free flour processing step preferably comprises mixing said gluten-free flour with at least one other ingredient, which may be water or salt or mixtures thereof.
- the invention seeks to provide a method comprising an egg white foaming step to obtain a workable, non-crumbly dough devoid, or at least substantially devoid, of gluten.
- the method is based on the separation and pre-processing of certain ingredients before being mixed together.
- an important feature of the method is the use of a silver or copper receptacle or a receptacle with a silver-plated or copper-plated inner surface. Indeed, it has been observed that when egg whites are whipped in a glass ' receptacle, the resulting foam was grainy and dry. However, when egg whites are whisked in a copper or silver bowl, some copper or silver ions migrate from the bowl into the egg whites. The copper or silver ions form a complex with one of the proteins in eggs, conalbumin. The conalbumin-ion complex is more stable than the conalbumin alone, so egg whites whipped in a copper or silver bowl are less likely to denature or unfold.
- the copper or silver may also react with sulphur-containing groups on other proteins, further stabilising the egg proteins.
- the use of an alternative material will influence the foaming process and the final consistency of the foam.
- the present invention is not limited to the use of silver and copper. Other materials having similar properties may also be used.
- said at least one foaming ingredient is not restricted and may be chosen from any foaming ingredients commonly used in food preparation, such as milk, water, or potatoes.
- milk is the foaming ingredient
- those with added protein content, reduced-fat and skimmed milks are preferred.
- the whey proteins are stabilisers, milks, which are fortified with added protein, are most easily foamed.
- the foaming ingredient is preferably cold when added to the egg white. Indeed, the temperature will affect the foaming process. Thus, the foaming ingredient is preferably at a temperature ranging from 0 to 25 0 C, more preferably from 4 to 1O 0 C.
- the preparation of the egg white foam is essential for obtaining a workable dough in the absence of gluten.
- Gluten-free dough prepared using the method of the invention will hold on its own when mixed (raw) and cooked. The greater the number of bubbles produced throughout the foam, the more fine and tender the resulting dough and food.
- the mixture of egg white and at least one foaming ingredient may be foamed by any known manner known in the art by using, for example, a hand-held mixer, an electric mixer, an industrial mixer, or any other foaming or mixing device.
- the foaming is carried out using a hand held electric mixer.
- the foaming should not be carried out roughly as this may break the structure of the foamed mixture.
- the mixing is carried out at low speed, as a faster movement will damage the foam structure.
- the foaming is preferably carried out for no more than 4 minutes, as longer beating time will change the texture and volume of the foam.
- the time and speed of beating may be varied in order to obtain the desired foam structure and consistency.
- egg yolk is processed in a second receptacle, preferably by mixing with one or more ingredients.
- the further ingredients in this second receptacle may be any ingredients known in the art, but preferably comprise oil or saturated ingredients or mixtures thereof. Where oil is used, it is preferably olive oil, for the taste, and unf ⁇ ltered oil, which contains 30% more antioxidants compared with filtered oil.
- salt is not introduced in the second receptacle, as, when mixed with egg yolk, the latter has a tendency to burn or overcook when being cooked or baked.
- gluten-free flour is processed in a third receptacle, preferably by mixing with one or more ingredients.
- the further ingredients in the third receptacle may be any ingredients known in the art, but preferably ⁇ comprise water or salt.
- the gluten-free flour is preferably sieved for a better texture.
- the contents of the receptacles may be mixed together for further processing.
- a nice workable dough may be prepared, which is not solid or crumbly.
- Example 1 There now follows a number of examples illustrating the results of performing methods for preparing gluten-free dough, both in accordance with, and with deviations from, the preferred embodiments.
- Example 1
- the silver plated bowl contains non GM large fresh egg whites and fresh skimmed milk at approximately 4 to 1O 0 C.
- the contents of the silver- plated bowl is foamed using an electric mixer, for 4 minutes at low speed.
- the second bowl comprises non GM large fresh egg yolks, processed by being mixed with unfiltered olive oil.
- the third bowl comprises gluten-free flour, which is sieved then mixed with mineral water and salt.
- the contents of the second and third bowls are mixed together in a fourth bowl.
- the foamed mixture of the silver-plated bowl is added to the fourth and mixed with the contents from the second and third bowls, with care being taken not to break the foam structure. It is very important to carefully fold the foam into the main mixture of ingredients in order to maintain the bubble structure of the egg white foam.
- the mixture is kneaded until a dough with a smooth texture is obtained.
- the dough is allowed to stand for 45 minutes, then passed, for example, through a pasta machine for cutting.
- the invention may also be used to prepare other food products such as gnocchi, where the foaming ingredient is steamed potatoes is added to egg whites in a silver-plated bowl to prepare a foam as described above.
- the dough or batter obtained according to the method of the invention could sustain freezing, that is, the defrosted dough still has a smooth texture and is easily workable.
- This unique foaming process may be used in a wide variety of recipes from bread to dolce, where egg whites can be foamed following the specific method as claimed to alter the texture and taste of gluten-free food products.
- Example 2 The same ingredients as in Example 1 were mixed together in a silver or copper bowl.
- the resulting foam is unstable, loses its gas content and its general structure would collapse.
- the resulting mixture was a solid, unworkable dough, which is hard to knead.
- Step (1) of Example 1 was repeated, but using a high speed electric mixer instead of a low speed mixer.
- the resulting foam was unstable and lost volume and structure, as the increased speed led to the disintegration of the foam bubbles.
- Step (1) of Example 1 was repeated, but using a bowl made of plastic instead of a bowl or receptacle as defined in claim 1.
- the resulting foam was unstable and lost its bubble capacity, volume and structure.
- plastic retains traces of fat and washing detergent to a certain extent and is thus more toxic and will lead to the disintegration of the foam bubbles.
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- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
Description
METHOD FOR PREPARING GLUTEN-FREE DOUGH AND BATTER
The invention relates to a method for preparing gluten-free dough and batter used for example to produce gluten-free pasta, bread or gnocchi, to dough and batter produced by such a method and to products prepared therewith.
Traditionally, flour used in the preparation of dough and batter (hereafter referred to as "dough") for pasta, gnocchi, bread and other food, contains gluten, which plays a major role in the texture of the dough. Indeed, gluten transforms the final dough into a nice workable paste.
However, there is a strong demand for gluten-free products for people suffering from gluten intolerance and allergy. Where gluten- free flour is used, the texture of the final dough is detrimentally affected and is usually solid, crumbly and difficult to work, for example, into a desired shape and consistency. Thus, texture and, ultimately, taste is affected.
It is therefore an object of this invention to mitigate problems such as those described above.
According to a first aspect of the invention, there is provided a method for preparing gluten-free dough comprising the step of foaming egg white wherein the foaming is carried out in absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
According to preferred embodiments, the receptacle is made of silver or copper. Alternatively, the inner surface of the receptacle is silver-plated or copper-plated.
According to one embodiment, the egg white is foamed with at least one foaming ingredient. The foaming ingredient may be selected from the group consisting of milk, preferably with a high protein content, potatoes, water, or mixtures thereof. Preferably, the temperature of the foaming ingredient ranges between 0 to 25°C, more preferably from 4 to 100C.
The foaming step may be carried out using a mixer, which may be a hand held electric mixer.
The method may further comprise the steps of processing egg yolk in a second receptacle; and/or processing gluten-free flour in a third receptacle; and mixing the content of the first, second and third receptacle, in a fourth receptacle.
The egg yolk processing step preferably comprises mixing the egg yolk with at least one other ingredient, which may be oil, other saturated ingredients or mixtures thereof.
The gluten-free flour processing step preferably comprises mixing said gluten-free flour with at least one other ingredient, which may be water or salt or mixtures thereof.
Thus, the invention seeks to provide a method comprising an egg white foaming step to obtain a workable, non-crumbly dough devoid, or at least substantially devoid, of gluten. The method is based on the separation and
pre-processing of certain ingredients before being mixed together.
Indeed, it has been discovered that when egg white, egg yolk and oil are mixed in the receptacle, the presence of the yolk and the oil prevents the foam from being light and stable. It is thought that these ingredients compete with the egg white proteins for a place at the gas-water interface, thereby preventing the formation of any structural reinforcement. The exclusion of these ingredients from the egg white foaming process leads to a thick body foam, with a homogeneous dispersion of gas bubbles throughout the foam. Traditional gluten-containing dough does not require such a separate egg white bubble foaming step to assist the final outcome of the dough texture.
In addition, an important feature of the method is the use of a silver or copper receptacle or a receptacle with a silver-plated or copper-plated inner surface. Indeed, it has been observed that when egg whites are whipped in a glass' receptacle, the resulting foam was grainy and dry. However, when egg whites are whisked in a copper or silver bowl, some copper or silver ions migrate from the bowl into the egg whites. The copper or silver ions form a complex with one of the proteins in eggs, conalbumin. The conalbumin-ion complex is more stable than the conalbumin alone, so egg whites whipped in a copper or silver bowl are less likely to denature or unfold.
When air is whisked into egg whites, the mechanical action denatures the egg white proteins, which will then coagulate, thereby stiffening the foam and stabilising the gas bubbles. If the foam is over-beaten in a non-copper or non- silver bowl, the proteins become completely denatured and coagulate into clumps. Where a copper or silver bowl is used, fewer protein molecules are free to denature and coagulate, because some have tied up in conalbumin-ion complexes.
In addition to forming complexes with conalbumin, the copper or silver may
also react with sulphur-containing groups on other proteins, further stabilising the egg proteins.
The use of an alternative material will influence the foaming process and the final consistency of the foam. The present invention is not limited to the use of silver and copper. Other materials having similar properties may also be used.
Furthermore, the choice of said at least one foaming ingredient is not restricted and may be chosen from any foaming ingredients commonly used in food preparation, such as milk, water, or potatoes. Where milk is the foaming ingredient, those with added protein content, reduced-fat and skimmed milks are preferred. Indeed because the whey proteins are stabilisers, milks, which are fortified with added protein, are most easily foamed.
The foaming ingredient is preferably cold when added to the egg white. Indeed, the temperature will affect the foaming process. Thus, the foaming ingredient is preferably at a temperature ranging from 0 to 250C, more preferably from 4 to 1O0C.
The preparation of the egg white foam is essential for obtaining a workable dough in the absence of gluten. Gluten-free dough prepared using the method of the invention will hold on its own when mixed (raw) and cooked. The greater the number of bubbles produced throughout the foam, the more fine and tender the resulting dough and food.
The mixture of egg white and at least one foaming ingredient may be foamed by any known manner known in the art by using, for example, a hand-held mixer, an electric mixer, an industrial mixer, or any other foaming or mixing device. Preferably, the foaming is carried out using a hand held electric mixer. The foaming should not be carried out roughly as this may break the structure
of the foamed mixture. Thus, preferably, the mixing is carried out at low speed, as a faster movement will damage the foam structure. Furthermore, where an electric mixer is used, the foaming is preferably carried out for no more than 4 minutes, as longer beating time will change the texture and volume of the foam. However, the time and speed of beating may be varied in order to obtain the desired foam structure and consistency.
In another embodiment, egg yolk is processed in a second receptacle, preferably by mixing with one or more ingredients. The further ingredients in this second receptacle may be any ingredients known in the art, but preferably comprise oil or saturated ingredients or mixtures thereof. Where oil is used, it is preferably olive oil, for the taste, and unfϊltered oil, which contains 30% more antioxidants compared with filtered oil. Preferably, salt is not introduced in the second receptacle, as, when mixed with egg yolk, the latter has a tendency to burn or overcook when being cooked or baked.
In another embodiment, gluten-free flour is processed in a third receptacle, preferably by mixing with one or more ingredients. The further ingredients in the third receptacle may be any ingredients known in the art, but preferably ■ comprise water or salt. The gluten-free flour is preferably sieved for a better texture.
Once the ingredients have been processed in the first, second and third receptacle, the contents of the receptacles may be mixed together for further processing. Thus, using the method according to the invention, based on the use of separate receptacle and pre-processing steps, a nice workable dough may be prepared, which is not solid or crumbly.
There now follows a number of examples illustrating the results of performing methods for preparing gluten-free dough, both in accordance with, and with deviations from, the preferred embodiments.
Example 1
The Example is illustrated in Figure 1.
1) The silver plated bowl contains non GM large fresh egg whites and fresh skimmed milk at approximately 4 to 1O0C. The contents of the silver- plated bowl is foamed using an electric mixer, for 4 minutes at low speed.
2) The second bowl comprises non GM large fresh egg yolks, processed by being mixed with unfiltered olive oil.
3) The third bowl comprises gluten-free flour, which is sieved then mixed with mineral water and salt.
4) The contents of the second and third bowls are mixed together in a fourth bowl. 5) The foamed mixture of the silver-plated bowl is added to the fourth and mixed with the contents from the second and third bowls, with care being taken not to break the foam structure. It is very important to carefully fold the foam into the main mixture of ingredients in order to maintain the bubble structure of the egg white foam. 6) The mixture is kneaded until a dough with a smooth texture is obtained. 7) The dough is allowed to stand for 45 minutes, then passed, for example, through a pasta machine for cutting.
The invention may also be used to prepare other food products such as gnocchi, where the foaming ingredient is steamed potatoes is added to egg whites in a silver-plated bowl to prepare a foam as described above.
It has also been shown that the dough or batter obtained according to the method of the invention could sustain freezing, that is, the defrosted dough still has a smooth texture and is easily workable. This unique foaming process may be used in a wide variety of recipes from bread to dolce, where egg
whites can be foamed following the specific method as claimed to alter the texture and taste of gluten-free food products.
Comparative Example 1
The same ingredients as in Example 1 were mixed together in a silver or copper bowl. The resulting foam is unstable, loses its gas content and its general structure would collapse. The resulting mixture was a solid, unworkable dough, which is hard to knead.
Comparative Example 2
Step (1) of Example 1 was repeated, but using a high speed electric mixer instead of a low speed mixer. The resulting foam was unstable and lost volume and structure, as the increased speed led to the disintegration of the foam bubbles.
Comparative Example 3
Step (1) of Example 1 was repeated, but using a bowl made of plastic instead of a bowl or receptacle as defined in claim 1. The resulting foam was unstable and lost its bubble capacity, volume and structure. In addition, it should be noted that plastic retains traces of fat and washing detergent to a certain extent and is thus more toxic and will lead to the disintegration of the foam bubbles.
Comparative Example 4
The method of example 1 was repeated using warm milk 300C instead of cold milk at 4 to 1O0C. The resulting foam was unstable and lost its bubble capacity, volume and structure because of the heat of the milk. In addition, the cooked dough obtained using the foam prepared with warm milk tasted sour.
It can be seen from the above-description that embodiments of the present invention allow for the preparation of a limitless variety food products devoid of gluten, for gluten-intolerant people, while maintaining a good texture and taste.
Claims
1. A method for preparing gluten-free dough comprising the step of: foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
2. The method according to claim 1, wherein the receptacle is made of silver or copper.
3. The method according to claim 1, wherein the inner surface of the receptacle is silver-plated or copper-plated.
4. The method according to any preceding claims, wherein the egg ' white is foamed with at least one foaming ingredient.
5. The method according to claim 4, wherein said foaming ingredient is selected from the group consisting of milk, potatoes, water, or mixtures thereof.
6. The method according to claim 4, wherein said at least one foaming ingredient comprises milk having a high protein content.
7. The method according to any of claims 4 to 6, wherein the temperature of said foaming ingredient ranges between 00C and 250C.
8. The method according to any preceding claim, wherein said foaming is carried out using a mixer.
9. The method according to claim 8, wherein said mixer is a hand held electric mixer.
10. The method according to any preceding claim, further comprising the steps of : processing egg yolk in a second receptacle; and/or processing gluten-free flour in a third receptacle; and mixing the content of the first, second and third receptacles, in a fourth receptacle.
11. The method according to claim 10, wherein the egg yolk processing step comprises mixing the egg yolk with at least one other ingredient.
12. The method according to claim 11, wherein said at least one other ingredient is selected from the group consisting of oil, saturated ingredients and mixtures thereof.
13. The method according to claim 10, wherein the gluten- free flour processing step consists of mixing said gluten- free, flour with at least one other ingredient.
14. The method according to claim 13, wherein said at least one other ingredient is water or salt or mixtures thereof.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP06842341A EP1954143A2 (en) | 2005-11-22 | 2006-11-22 | Method for preparing gluten-free dough compositions |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB0523730.0 | 2005-11-22 | ||
GB0523730A GB2420686B (en) | 2005-11-22 | 2005-11-22 | Method for preparing gluten-free dough and batter |
Publications (3)
Publication Number | Publication Date |
---|---|
WO2007060549A2 true WO2007060549A2 (en) | 2007-05-31 |
WO2007060549A3 WO2007060549A3 (en) | 2007-10-04 |
WO2007060549B1 WO2007060549B1 (en) | 2007-11-29 |
Family
ID=35580470
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IB2006/003905 WO2007060549A2 (en) | 2005-11-22 | 2006-11-22 | Method for preparing gluten-free dough compositions |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP1954143A2 (en) |
GB (1) | GB2420686B (en) |
WO (1) | WO2007060549A2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11089799B2 (en) | 2015-07-15 | 2021-08-17 | Poet Research, Inc. | Food products that contain zein, and related methods |
US11102987B2 (en) | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable bakery products |
US11102986B2 (en) | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable breads and other bakery products |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2274740B1 (en) * | 2006-11-10 | 2008-02-01 | Silvia Cubo Pons | PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED. |
GB2447978A (en) * | 2007-03-30 | 2008-10-01 | Marcella Di Mare | Forming a gluten-free dough or batter with foamed egg white |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3328175A (en) * | 1965-05-19 | 1967-06-27 | Franklin E Cunningham | Egg white composition containing triethyl phosphate having enhanced whipping properties |
US3711299A (en) * | 1965-11-19 | 1973-01-16 | Anheuser Busch | Egg white composition and process of making same |
US3713845A (en) * | 1970-11-05 | 1973-01-30 | Gen Mills Inc | Chiffon cake mix |
EP0426425A1 (en) * | 1989-10-30 | 1991-05-08 | Sumitomo Seika Chemicals Co., Ltd. | Process for producing liquid egg having reduced cholesterol content and food containing liquid egg thus produced |
US5116631A (en) * | 1988-12-26 | 1992-05-26 | Ajinomoto Company, Inc. | Low-calorie food products containing konjak mannan and processes for preparing the same |
EP0553389A1 (en) * | 1992-01-31 | 1993-08-04 | BARILLA G. e R. F.lli - Società per Azioni | A cookie with a high cereal content |
EP0642737A1 (en) * | 1993-09-14 | 1995-03-15 | Yves Woestelandt | Bread without gluten and process of preparation |
EP0680698A1 (en) * | 1994-05-02 | 1995-11-08 | Soparind | Process for making foamed or partially foamed food products by 2-step cooking and products obtained |
EP1106069A1 (en) * | 1999-12-08 | 2001-06-13 | Lu | Process for making a baked alveolar food product |
EP1438902A1 (en) * | 2003-01-20 | 2004-07-21 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Egg foam stabilizing composition |
-
2005
- 2005-11-22 GB GB0523730A patent/GB2420686B/en not_active Expired - Fee Related
-
2006
- 2006-11-22 EP EP06842341A patent/EP1954143A2/en not_active Withdrawn
- 2006-11-22 WO PCT/IB2006/003905 patent/WO2007060549A2/en active Application Filing
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3328175A (en) * | 1965-05-19 | 1967-06-27 | Franklin E Cunningham | Egg white composition containing triethyl phosphate having enhanced whipping properties |
US3711299A (en) * | 1965-11-19 | 1973-01-16 | Anheuser Busch | Egg white composition and process of making same |
US3713845A (en) * | 1970-11-05 | 1973-01-30 | Gen Mills Inc | Chiffon cake mix |
US5116631A (en) * | 1988-12-26 | 1992-05-26 | Ajinomoto Company, Inc. | Low-calorie food products containing konjak mannan and processes for preparing the same |
EP0426425A1 (en) * | 1989-10-30 | 1991-05-08 | Sumitomo Seika Chemicals Co., Ltd. | Process for producing liquid egg having reduced cholesterol content and food containing liquid egg thus produced |
EP0553389A1 (en) * | 1992-01-31 | 1993-08-04 | BARILLA G. e R. F.lli - Società per Azioni | A cookie with a high cereal content |
EP0642737A1 (en) * | 1993-09-14 | 1995-03-15 | Yves Woestelandt | Bread without gluten and process of preparation |
EP0680698A1 (en) * | 1994-05-02 | 1995-11-08 | Soparind | Process for making foamed or partially foamed food products by 2-step cooking and products obtained |
EP1106069A1 (en) * | 1999-12-08 | 2001-06-13 | Lu | Process for making a baked alveolar food product |
EP1438902A1 (en) * | 2003-01-20 | 2004-07-21 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo | Egg foam stabilizing composition |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11089799B2 (en) | 2015-07-15 | 2021-08-17 | Poet Research, Inc. | Food products that contain zein, and related methods |
US11102987B2 (en) | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable bakery products |
US11102986B2 (en) | 2016-10-28 | 2021-08-31 | Campbell Soup Company | Gluten-free compositions and methods for producing shelf-stable breads and other bakery products |
Also Published As
Publication number | Publication date |
---|---|
GB0523730D0 (en) | 2005-12-28 |
WO2007060549B1 (en) | 2007-11-29 |
GB2420686A (en) | 2006-06-07 |
EP1954143A2 (en) | 2008-08-13 |
WO2007060549A3 (en) | 2007-10-04 |
GB2420686B (en) | 2006-10-18 |
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