WO2007137578A1 - Mélanges secs destinés à fabriquer une pâte pour un pain sans gluten, procédé de fabrication d'un mélange sec sans gluten et pain sans gluten - Google Patents

Mélanges secs destinés à fabriquer une pâte pour un pain sans gluten, procédé de fabrication d'un mélange sec sans gluten et pain sans gluten Download PDF

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Publication number
WO2007137578A1
WO2007137578A1 PCT/DK2007/000248 DK2007000248W WO2007137578A1 WO 2007137578 A1 WO2007137578 A1 WO 2007137578A1 DK 2007000248 W DK2007000248 W DK 2007000248W WO 2007137578 A1 WO2007137578 A1 WO 2007137578A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
gluten
dry
free
flour
Prior art date
Application number
PCT/DK2007/000248
Other languages
English (en)
Inventor
Jytte Malby
Original Assignee
Jytte Malby
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from DK200600725A external-priority patent/DK176438B1/da
Application filed by Jytte Malby filed Critical Jytte Malby
Priority to SE0802646A priority Critical patent/SE0802646L/xx
Priority to GB0823603A priority patent/GB2452894A/en
Publication of WO2007137578A1 publication Critical patent/WO2007137578A1/fr

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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

  • Dry mixtures for the purpose of making of dough for a gluten- free bread and a method of making a gluten-free dry mixture and gluten-free bread are provided.
  • the present invention discloses a new kind of bread comprising ground flour, preferably naturally gluten-free flour, by using a dry mix of selected powdered materials comprising foam forming material, and yeast, and a gel-forming plant material.
  • Gluten-free wheat flour composed of wheat starch is commercially available.
  • a commercial product consisting of brown rice, buckwheat, maize flour or corn starch, sugar beet, psyllium seed bran, and potato starch.
  • Bread made of this material is made in a similar process for making normal bread but the dough is difficult, heavy and time-consuming to handle and the product is considerably different from normal bread in appearance and consistency.
  • Gluten-free bread is considerably more expensive that normal bread. This may be due to the fact that products are specialized for supplying a relatively small demand from a few consumers who may have access to subsidized support because they suffer from gluten intolerance, and therefore are forced to pay an elevated price.
  • the raw materials used are considerably more expensive than those used for ordinary bread as gluten-free flour, and especially naturally occurring forms of suitable gluten-free flour, are expensive to buy.
  • the bread produced has the same appearance as ordinary bread, is light and porous, and is wholesome to taste, has an elastic crumb and has a crisp crust and is thus amenable to immediate introduction to the consumer as it represents an advance in quality and acceptability compared to other alternative gluten-free types of bread.
  • KATO SUSUMU(JP) in WO2004080186 discloses a method of making gluten- free bread from partitioned portions of the ingredients as dough and flour mixture.
  • bread is made from non-waxy rice as the main material, which comprises a first step of mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from non-waxy rice as to 100 parts by mass) of rice flour with 10 to 15 times as much water and heating the mixture to gelatinize starch in the rice flour to give a viscous slurry.
  • the slurry is mixed with the remainder of the rice flour and water in an amount 0.1 to 0.2 time as much as the remainder of the rice flour and yeast is added to yield a free flowing bread dough;
  • the bread dough mixture is pouring the into a mold and warmed to allow fermentation and the fermented dough is baked in an oven.
  • the bread thus obtained is substantially free from gluten.
  • the procedure does not involve the partitioning of the components into two dry portions as the first portion is premixed with water to form a viscous binder whereupon the remainder of the rice is added together with more water and yeast.
  • the use of egg albumin has also been disclosed by WOEST ⁇ LANDT YVES (FR) in EP0642737.
  • Gluten-free bread characterized by the fact that it is produced from gluten-free flour and eggs and optionally baking powder and baker's yeast. Wheat flour is used together with egg albumin, and optional additions of butter fat. No water or other liquids are added. The mixture is whipped to foam in the course of 5 to 30 minutes and left to ferment and rise in the course of 12 hours during which time the vole increases threefold. The egg bound mass is subsequently baked to form a loaf which resembles ordinary bread.
  • Ortega in CA2412511 discloses a Gluten-free bakery process for preparing gluten-free bread comprising mixing water with a dry mix to form dough, shaping the dough into units for baking, proofing the shaped units, and baking.
  • the dry mix comprised flour, 0.5% quick- leavening active dry yeast and dough conditioners selected from a mixture of gums.
  • the process involves a proving stage of about 45 minutes where fermentation is initiated. About 300 ml of water is added to form dough of about 600 grams and a bread of about 490 grams, when baked and a density of about .22 g/ml to about .25 g/ml.
  • the process is used for preparing gluten-free bread wherein the flour comprises a blend of soybean, rice and corn flours and starches.
  • the preparation comprises a non-wheat-based starch obtained from the group consisting of corn flour, rice flour, soybean flour, potato flour, tapioca flour, cassava flour, sweet potato flour and yams, a gluten-substitute gum, selected from the group consisting of xanthan gum, guar gum, locust-bean gum, alginate, pre-gelatinized starch and carboxy-methylcellulose, an emulsified-fat and a powdered whipping agent, selected from the group consisting of spray dried margarine, spray dried butter, spray dried cream, vegetable lipid whipping agents .
  • the products are produced in a substantial absence of wheat flour.
  • the mix also can be supplemented by a binding agent selected from the group consisting of gelatin, instant gelatin, agar-agar and carrageen.
  • Fan in US4481222 discloses a dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps.
  • Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxy- methyl cellulose, carrageen gum, and mixtures thereof.
  • Baked goods prepared from dough made from the dry mixes herein require no kneading step. After a shortened fermentation step, the dough can be baked in a conventional manner.
  • the resultant baked goods are characterized by high specific volume and a bread-like consistency and texture.
  • flour containing 8% gluten is the preferred material in the procedure.
  • the gum combination used seeks to compensate for the loss of gluten in the process and enables the use of limited kneading times without loss of consistency.
  • This invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing Gluten-free bread.
  • Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay.
  • the ingredients may conveniently be divided into two dry portions .
  • the first portion when water is added, provides a binder that is mixed with flour from the second portion.
  • all dry ingredients in combination be watered to form dough which is promptly baked.
  • the invention is carried by making naturally derived gluten-free dough from a dry mixture comprising a gel-forming plant material, a leavening agent such as yeast, a foam forming material such as egg albumin, and a grain or seed flour such as a naturally derived gluten-free flour.
  • a leavening agent such as yeast
  • a foam forming material such as egg albumin
  • a grain or seed flour such as a naturally derived gluten-free flour.
  • the second dry portion comprises particular quantities of one or more kinds of naturally derived gluten-free flour, which individually can be used together with the first portion.
  • the leavening agent or the foam-forming agent, or both of these components which, optionally, is left out of the measured first dry-mix portion, can be added to the final mix at the mixing stage when water is added. If the leavening agent is a dry chemical powder such as baking powder then it may conveniently be included in the second flour portion.
  • the first portion containing the gel-forming material comprises a gel-forming material which is essential for carrying out the invention.
  • the gel-forming material can be selected from mucilage forming agents known to people versed in the art.
  • psyllium offers advantageous properties in processing and in the final product and does not affect the taste as much as other materials such as sodium alginate xanthan gum, pre-gelatinized starch and carboxy-methylcellulose. Most alternative agents do not possess the remarkable ability of psyllium to swell and rapidly form mucilage on addition of water. It is characteristic of psyllium that the water content of the mucilage formed can be highly varied while maintaining the viscous gel rheology.
  • Psyllium or Ispaghula is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage. Seed produced from P.
  • ovata is known as white psyllium and is the type of seed providing the husks used as an ingredient in this invention.
  • Psyllium is a lipid-lowering agent with reductions seen in blood levels of total cholesterol and low-density lipoprotein ("bad cholesterol") .
  • Psyllium has been used as a laxative and has also been applied in the treatment of diarrhea.
  • the mucilage obtained from psyllium comes from the seed coat. Upon absorbing water, the clear, colorless, mucilaginous gel that forms increases in volume by tenfold or more.
  • Psyllium is mainly used as a dietary fiber, which is not absorbed by the small intestine. Psyllium husks can be obtained from W.
  • the mucilage prepared from psyllium husks allows great variation in the amount of water added to the solid matter of the dry-mixture.
  • a solid to liquid ration varying from 2 parts solids to 5 parts water makes a very light highly porous bread while a solid to liquid ratio of 4:5 makes a firm, compact finely-pored product.
  • a solid to liquid varying from 2.5:5 to 3.5:5 allows adequate variation in the specific volume of the final product according to the consumers' normal requirement and these limits are the preferred bounds of the solids to water ratio.
  • composition containing psyllium mucilage allows the avoidance of the traditional fermentation step also called proving or raising step.
  • the mixture of all ingredients, optionally mixed from two dry partitioned portions of the ingredients, when finally mixed with water can de poured into a receptacle such as a bread form and immediately baked in an oven in the usual way.
  • the final mixture with water forms viscous slurry in the course of a few minutes and can be formed or alternatively poured in portions onto an oven plate and placed in a cold oven. It is not a requirement of the procedure that the material be fermented or placed directly into a heated oven.
  • ingredients in the second portion which mainly consists of flour, may be varied according to the preference and choice of the consumer. Whereas the method primarily is directed towards preparation of gluten-free bread there are no restrictions dictated by the process disclosed on the composition of the second portion. It may consist of various products known not to contain gluten, or wheat flour where gluten is removed or reduced or even a normal flour containing higher levels of protein.
  • the second portion may also comprise nuts or seeds or kernels of grain, fruit and other desirable supplements at the choice of the consumer.
  • the dough can also be combined with other foodstuffs and may be packed in these or pack other foodstuffs in.
  • the dough may also be used for button wherein other foods are packed into the dough and deep-fried.
  • the dry mix procedure enables a pre-batch to be made comprising psyllium, yeast and albumin which may be used with a wide variety of alternative flours selected by the consumer.
  • the procedures are so simple and robust that practically anyone can successfully make wholesome bread when using the materials and method disclosed in the invention.
  • Mixing Procedure 1 Duration 20 minutes. 500ml water is added to the yeast, albumin and psyllium. After 15 minutes the mixture is whipped to foam and the flour and grain is added.
  • All components are mixed dry and 500 ml. of water added.
  • the mix coagulates in 5 to 7 minutes without any further mixing so that the material is not agitated or whipped subsequent to water addition.
  • the mix can be made in a baking form when using the second procedure.
  • the form and the coagulated contents can securely be put into an oven for baking after the5 to 7 minutes coagulation period.
  • the resulting dough is baked immediately, without delay for fermentation, in the conventional manner.
  • the first portion contains all the ingredients required to make foam and bind the second portion resulting in dough without the use of a kneading step.
  • the ingredients in the second portion of this invention are not restricted to just rice or any particular kind of flour.
  • EPO642737 demands energetic agitation, which is not required in the present invention neither during initial mixing or after the flour is added and the dough produced in the present invention does not require a period of proving or fermentation.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un mélange et un procédé de préparation d'un pain sans gluten, permettant d'obtenir de manière facile, rapide et peu onéreuse un pain sans gluten sain et nourrissant. Cinq ingrédients essentiels sont combinés pour préparer une pâte qui peut être cuite aussitôt après mélange, en évitant le processus de pétrissage et la période de fermentation classiques. L'ingrédient formant un gel préféré est dérivé du psyllium qui produit un mucilage lorsqu'il est humide. Le mucilage est combiné à un agent levant et à de l'albumine pour produire un liant pour la farine destinée à fabriquer la pâte. Les matières utilisées sont de préférence exemptes de gluten. Les ingrédients secs peuvent être commodément divisés en deux portions sèches : la première portion, lorsqu'on y ajoute de l'eau, produit un liant qui est mélangé à la farine constituant la seconde portion. Ou bien, tous les ingrédients secs mélangés peuvent être mélangés à de l'eau pour former une pâte qui est aussitôt cuite. La pâte est mise en forme et cuite d'une manière classique.
PCT/DK2007/000248 2006-05-29 2007-05-29 Mélanges secs destinés à fabriquer une pâte pour un pain sans gluten, procédé de fabrication d'un mélange sec sans gluten et pain sans gluten WO2007137578A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
SE0802646A SE0802646L (sv) 2006-05-29 2007-05-29 Torra blandningar för att göra av deg för bröd och en metod som gör en torr blandning och bröd
GB0823603A GB2452894A (en) 2006-05-29 2007-05-29 Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
DK200600725A DK176438B1 (da) 2006-05-29 2006-05-29 Törblanding til fremstilling af dej til glutenfrit bröd samt fremgangsmåde til fremstilling af en sådan törblanding og et sådant bröd
DK200600725 2006-05-29
DK200700377 2007-03-07
DKPA200700377 2007-03-07
US11/753,705 US20070275121A1 (en) 2006-05-29 2007-05-25 Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
US11/753,705 2007-05-25

Publications (1)

Publication Number Publication Date
WO2007137578A1 true WO2007137578A1 (fr) 2007-12-06

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PCT/DK2007/000248 WO2007137578A1 (fr) 2006-05-29 2007-05-29 Mélanges secs destinés à fabriquer une pâte pour un pain sans gluten, procédé de fabrication d'un mélange sec sans gluten et pain sans gluten

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WO (1) WO2007137578A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2514240A1 (es) * 2014-09-19 2014-10-27 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración
WO2015197760A1 (fr) * 2014-06-26 2015-12-30 Charrak Samir Composition destinée à des produits de boulangerie et des pâtes alimentaires pauvres en gluten et en glucides
NO338131B1 (no) * 2014-06-17 2016-08-01 Trikag As Anvendelse av vandig uttrekk fra brune/sorte linfrø i lyst glutenfritt bakverk
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare
WO2018236219A1 (fr) * 2017-06-23 2018-12-27 Top B.V. Procédé de production d'un produit alimentaire aéré riche en protéines et en fibres
EP3491925A1 (fr) * 2017-12-04 2019-06-05 Slovenska polnohospodarska univerzita v Nitre Pâtisserie longue durée à des fins nutritionnelles spécifiques et son procédé de production
FR3115658A1 (fr) * 2020-11-03 2022-05-06 Rouba ASSAF Méthode de fabrication de pains crackers

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
EP0642737A1 (fr) * 1993-09-14 1995-03-15 Yves Woestelandt Pain sans gluten et son procédé de fabrication
DE29704037U1 (de) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Glutenfreie Fertigmehlmischung
US20030091715A1 (en) * 1999-12-28 2003-05-15 Jean-Philippe Girard Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
WO2005025319A1 (fr) * 2003-07-22 2005-03-24 Health & Performance Food International B.V. Traitement de farine teff
EP1561380A1 (fr) * 2004-02-09 2005-08-10 Shin-Etsu Chemical Co., Ltd. Compositions de pâte exemptes de gluten

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
EP0642737A1 (fr) * 1993-09-14 1995-03-15 Yves Woestelandt Pain sans gluten et son procédé de fabrication
DE29704037U1 (de) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Glutenfreie Fertigmehlmischung
US20030091715A1 (en) * 1999-12-28 2003-05-15 Jean-Philippe Girard Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
WO2005025319A1 (fr) * 2003-07-22 2005-03-24 Health & Performance Food International B.V. Traitement de farine teff
EP1561380A1 (fr) * 2004-02-09 2005-08-10 Shin-Etsu Chemical Co., Ltd. Compositions de pâte exemptes de gluten

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HAQUE A ET AL: "Polysaccharide substitutes for gluten in non-wheat bread", CARBOHYDRATE POLYMERS, APPLIED SCIENCE PUBLISHERS, LTD. BARKING, GB, vol. 25, no. 4, 1994, pages 337 - 344, XP002331479, ISSN: 0144-8617 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO338131B1 (no) * 2014-06-17 2016-08-01 Trikag As Anvendelse av vandig uttrekk fra brune/sorte linfrø i lyst glutenfritt bakverk
WO2015197760A1 (fr) * 2014-06-26 2015-12-30 Charrak Samir Composition destinée à des produits de boulangerie et des pâtes alimentaires pauvres en gluten et en glucides
US10555537B2 (en) 2014-06-26 2020-02-11 Samir Charrak Composition for low-gluten and low-carbohydrate baked and pastry goods
ES2514240A1 (es) * 2014-09-19 2014-10-27 Louis Fernandez Producto de panificación libre de gluten y lactosa, y procedimiento de elaboración
WO2016042178A1 (fr) * 2014-09-19 2016-03-24 Louis Fernandez Produit de panification sans gluten ni lactose, et procédé d'élaboration
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare
WO2018236219A1 (fr) * 2017-06-23 2018-12-27 Top B.V. Procédé de production d'un produit alimentaire aéré riche en protéines et en fibres
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
EP3491925A1 (fr) * 2017-12-04 2019-06-05 Slovenska polnohospodarska univerzita v Nitre Pâtisserie longue durée à des fins nutritionnelles spécifiques et son procédé de production
FR3115658A1 (fr) * 2020-11-03 2022-05-06 Rouba ASSAF Méthode de fabrication de pains crackers

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