WO2010061412A1 - New composition for bakery products - Google Patents

New composition for bakery products Download PDF

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Publication number
WO2010061412A1
WO2010061412A1 PCT/IT2009/000440 IT2009000440W WO2010061412A1 WO 2010061412 A1 WO2010061412 A1 WO 2010061412A1 IT 2009000440 W IT2009000440 W IT 2009000440W WO 2010061412 A1 WO2010061412 A1 WO 2010061412A1
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WO
WIPO (PCT)
Prior art keywords
mixture
preparation
flour
food products
alimentary
Prior art date
Application number
PCT/IT2009/000440
Other languages
French (fr)
Inventor
Franco Varvello
Francesca Varvello
Original Assignee
New Life Hold S.R.L.
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
Application filed by New Life Hold S.R.L. filed Critical New Life Hold S.R.L.
Publication of WO2010061412A1 publication Critical patent/WO2010061412A1/en

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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
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • 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
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P39/00—General protective or antinoxious agents
    • A61P39/06—Free radical scavengers or antioxidants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a new mixture for the preparation of bakery food products such as, for example, bread or biscuits, or of alimentary pastas.
  • a plurality of products based on cereal flours are known in the art, to which other ingredients are added in order to improve the technologic properties of the product, i.e., in order to make the processability thereof easier, in particular if produced in industrial plants.
  • some ingredients are also added to make bread, breadsticks, focaccias, pizzas, etc. more tasty or desirable.
  • some substances can be added with the aim to provide to the body elements useful to the subject's wellness, such as, for example, vitamins, amino acids or proteins, trace elements, antioxidant substances and free radical scavengers.
  • compositions that are rich in antioxidant compounds are very useful, since they allow neutralizing and removing the free radicals, which are by-products of the cell metabolism, but that may damage the cells or cell structures.
  • the present invention relates to a bakery mixture comprising one or more flours and antioxidant compounds, according to claim 1.
  • the mixture in particular, has the characteristics described in the dependant claims 2 to 15.
  • the invention relates to a process for the preparation of bakery products produced with the bakery mixture of the invention, according to the claims 16 to 18.
  • a third object of the invention relates to bakery products produced with the mixture of the invention, according to the claims 19 to 22.
  • the present invention relates to alimentary pastas prepared with the mixture of the invention, according to claim 23. DESCRIPTION OF THE INVENTION ⁇
  • the present invention discloses a mixture for making bread and, more generally, for the preparation of bakery products, which is enriched with antioxidant substances.
  • antioxidant substances proved to act synergically with each other, with a surprising effectiveness against oxidative stress, higher than that of the individual substances, keeping the amount constant, and than the mixtures of such compounds in other alimentary preparations.
  • the mixture comprises one or more flours selected from: durum wheat semolina, whole
  • Triticum turgidum QK-Il wheat flour Triticum turgidum QK-Il wheat flour, soft wheat flour, whole oat flour, golden flax flour, wheat germ flour, malted wheat flour, and antioxidants.
  • the above-mentioned flours can be contained in the mixtures of the invention in the following amounts: Flour type Amount range (% by weight g/g)
  • the antioxidants comprised in the mixture of the invention are obtained, for example, from the red grape skins extract or olive pulp, both rich in polyphenols, that are known antioxidants.
  • the red grape skins (Vitis vinifera) extract has a high polyphenol content, and a resveratrol titer above 90%.
  • Such extract is preferably added to the mixture of the invention in amounts ranging from about 0.05% to 1% and, preferably, in amounts ranging from about 0.08% to 0.5% by weight on the total composition. It can be believed that such amount allows obtaining an oxidant action comparable to that of one glass of red wine.
  • the polyphenols can be obtained from an olive pulp ⁇ Olea europea) extract, having a known- titer content in polyphenols ranging from about 20% to 50% and, preferably, of 35%.
  • Such extract is added to the mixture of the invention in an amount ranging from 0.02% to 1% and, preferably, in amounts ranging from 0.06% to 0.5% by weight on the total composition. It can be assumed that such amount provides an intake which is equal to about 100 ml of extra-virgin olive oil.
  • composition of the invention can comprise ⁇ -amylase.
  • ⁇ -amylase is a hydrolase that cleaves the starch in smaller i.e., lower-molecular-weight-, and, therefore, more easily digestible saccharidic chains.
  • ⁇ -amylase is added in the form of fungal amylase, and in amounts ranging from 0.01% to 0.1%, and preferably in amounts ranging from 0.02% to 0.05% by weight on the total composition.
  • the whole Triticum turgidum flour QK-77 is preferably obtained from cereals that are cultivated organically, i.e., by using reduced amounts of pesticides and fertilizers. Being whole, i.e., non-refined, it contains a high amount of fibers, which are useful for the intestinal function, without entailing any additional caloric intakes to the subject's diet.
  • the cereal originates from the cultivations carried out in the dry regions of Montana (USA) , Alberta, or Saskachewan (Canada) , and it is rich in selenium, which is known to possess antioxidant properties.
  • the golden flax flour is a mixture of stabilized flax seed ⁇ Linum usatissimum) flour and flax flakes with high content in polyunsaturated fatty acids of the ⁇ -3 type, which are important for the functionality and the protection of the cardio-circulatory system.
  • the wheat germ flour is preferably obtained from wheat that is partially deoiled and rich in tocopherols, i.e., compounds belonging to the vitamin E group, powerful liposoluble antioxidants.
  • tocopherols i.e., compounds belonging to the vitamin E group, powerful liposoluble antioxidants.
  • the ingredients listed herein below can be added or, alternatively, used in replacement of one or more of the elements cited above.
  • dried tomato ⁇ Solanum lycopersicum) flour powdered or oil-dispersed chilli pepper
  • the present invention comprises a mixture to which further functional ingredients are added, which can be used in order to obtain a still higher effectiveness, thanks to a synergic effect with the other components.
  • olive oil can be added in amounts ranging from about 0.5% to 12% and, preferably, ranging from about 4% to 8%, and enriched with other functional oils, such as, for example, wheat germ or corn or ' rice oil, or the lycopene-rich tomato extract.
  • such tomato extract comprises lycopene in a concentration ranging from 50% to 80%, and is added in amounts ranging from 0.01% to 2% and, preferably, ranging from 0.05% to 1% by weight on the total composition.
  • the products obtained with the use of the mixture (s) of the invention can be filled with creams containing liposoluble antioxidants, such as the coenzyme
  • a suitable amount of salt can be further added to the mixture of the invention.
  • said salt is added in amounts ranging from about 0.5% to 2% by weight on the total composition.
  • the consumption of bakery products, as well as the alimentary pastas, obtained thanks to the present invention will not determine an excessive sodium intake compared to the consumption of products containing the conventional salt.
  • the amounts of ingredients of the composition of the invention are such as to ensure a high concentration in antioxidant compounds also following the cooking, storing, or freezing of the products obtained with one of the mixtures of the invention.
  • mixtures of the present invention can be employed for the preparation of bread- making and, more generally, bakery products.
  • specialty breads both fresh and packaged, and deep-frozen in the form of uncooked, precooked, or cooked pasta
  • gastronomic pies, croissants or brioches, biscuits, wafer and the so-called "large leavened" such as, for example, panettone, colomba, pandoro, veneziana, plumcake, etc.
  • the process for the preparation of the bakery products of the invention comprises the steps of mixing one to the other the components of the mixture of the invention described above, in particular: durum wheat semolina, whole Triticum turgidum flour QK-Il, soft wheat flour, whole oat flour, golden flax flour, wheat germ flour, red grape skins extract, extract of olive pulp, malted wheat flour, ascorbic acid, and ⁇ -amylase in varying amounts; adding water in an amount that is variable and sufficient to obtain a soft pasta, for example, a water amount of 70% by weight of the mixture of flours; adding a suitable amount of leavening agent, which is selected, for example, from compressed Saccharomices cerevisiae natural yeast, for example.
  • olive oil enriched with functional oils and/or tomato extract with high lycopene concentration can be added, as described above.
  • salt in amounts ranging from 0.5% to 2% will be able to be added.
  • the salt employed can be conventional salt or, in a preferred aspect, is whole Mothya salt, or a salt having the same characteristics .
  • the product will be able to be packaged, in the case where a "fresh pasta” product is desired to be obtained, or it will be able to be frozen, in order to obtain "frozen pasta", or it will be able to be cooked in ovens, at a varying temperature and period of time according to the type of bakery product which is intended to be obtained (cooked pasta) .
  • the fresh pasta will be able to be cooked in a successive moment, while the frozen pasta will have to be thawed and then subjected to cooking, as it is known to those of ordinary skill in the art.
  • the described mixture can be employed for the preparation of fresh or dried alimentary pastas.
  • the fresh alimentary pastas will be prepared by adding to the mixture of the invention a suitable amount of eggs and water, and other ingredients as known to those of ordinary skill in the art, so as to obtain a processable dough for the preparation of several formats of fresh pasta, such as trofie, lasagne, orecchiette, egg noodles, thin egg noodles, pappardelle, etc., or simply fresh pasta in sheets, which will be able to be further used to obtain filled fresh pastas such as, ravioli, tortellini, tortelloni, agnolotti, etc.
  • the dry alimentary pastas can be prepared by adding primarily water, as known to those of ordinary skill in the art, in order to obtain a processable dough.
  • the pasta is subjected to a cooking step under temperature and humidity conditions for a period of time that are optimized by those of ordinary skill in the art according to the needs.
  • a mixture according to the invention is prepared, having the following composition:
  • Triticum turgidum flour (QK-77)
  • the mixture is then used for the preparation of bakery products according to methods that are conventional in the art, and according to what has been described in the present application.

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Abstract

The present invention relates to a new mixture of flours and antioxidants for the preparation of bakery products or for the preparation of fresh or dried alimentary pastas.

Description

NEW COMPOSITION FOR BAKERY PRODUCTS
DESCRIPTION
"NEW BREAD-MAKING MIXTURE"
The present invention relates to a new mixture for the preparation of bakery food products such as, for example, bread or biscuits, or of alimentary pastas.
A plurality of products based on cereal flours, also referred to as flours, are known in the art, to which other ingredients are added in order to improve the technologic properties of the product, i.e., in order to make the processability thereof easier, in particular if produced in industrial plants. On the other hand, some ingredients are also added to make bread, breadsticks, focaccias, pizzas, etc. more tasty or desirable.
Otherwise, some substances can be added with the aim to provide to the body elements useful to the subject's wellness, such as, for example, vitamins, amino acids or proteins, trace elements, antioxidant substances and free radical scavengers.
In particular, compositions that are rich in antioxidant compounds are very useful, since they allow neutralizing and removing the free radicals, which are by-products of the cell metabolism, but that may damage the cells or cell structures.
When an organism is under stress conditions caused by frenetic life rhythms, by a physical strain, such as a more or less intense sporting activity, by a qualitatively and quantitatively insufficient alimentation, by even mild diseases, such as flues or colds and, more generally, by adverse environmental conditions, the amount of free radicals cannot be neutralized anymore by the antioxidants naturally produced by the body, and the consumption of antioxidants through the diet may not be sufficient to compensate the endogen production. In these cases, therefore, the consumption of foods having a high concentration of scavenger substances can be useful.
However, not being harmful, the consumption of such products can also occur on a regular basis. OBJECT OF THE INVENTION
According to a first object, the present invention relates to a bakery mixture comprising one or more flours and antioxidant compounds, according to claim 1.
The mixture, in particular, has the characteristics described in the dependant claims 2 to 15.
According to a second object, the invention relates to a process for the preparation of bakery products produced with the bakery mixture of the invention, according to the claims 16 to 18. A third object of the invention relates to bakery products produced with the mixture of the invention, according to the claims 19 to 22.
In a further aspect, the present invention relates to alimentary pastas prepared with the mixture of the invention, according to claim 23. DESCRIPTION OF THE INVENTION ■
The present invention discloses a mixture for making bread and, more generally, for the preparation of bakery products, which is enriched with antioxidant substances. In particular, such substances proved to act synergically with each other, with a surprising effectiveness against oxidative stress, higher than that of the individual substances, keeping the amount constant, and than the mixtures of such compounds in other alimentary preparations.
In more detail, the mixture comprises one or more flours selected from: durum wheat semolina, whole
Triticum turgidum QK-Il wheat flour, soft wheat flour, whole oat flour, golden flax flour, wheat germ flour, malted wheat flour, and antioxidants.
In particular, the above-mentioned flours can be contained in the mixtures of the invention in the following amounts: Flour type Amount range (% by weight g/g)
Durum wheat semolina 40-60
Whole Triticum turgidum 12-32 flour (QK-77)
Soft wheat flour type 0 15-30
Whole oat flour 3-10
Golden flax flour 1-3
Wheat germ flour 0.5-2
Malted wheat flour 0.01-0.05
The antioxidants comprised in the mixture of the invention are obtained, for example, from the red grape skins extract or olive pulp, both rich in polyphenols, that are known antioxidants.
In particular, the red grape skins (Vitis vinifera) extract has a high polyphenol content, and a resveratrol titer above 90%. Such extract is preferably added to the mixture of the invention in amounts ranging from about 0.05% to 1% and, preferably, in amounts ranging from about 0.08% to 0.5% by weight on the total composition. It can be believed that such amount allows obtaining an oxidant action comparable to that of one glass of red wine. Alternatively, the polyphenols can be obtained from an olive pulp {Olea europea) extract, having a known- titer content in polyphenols ranging from about 20% to 50% and, preferably, of 35%. Such extract is added to the mixture of the invention in an amount ranging from 0.02% to 1% and, preferably, in amounts ranging from 0.06% to 0.5% by weight on the total composition. It can be assumed that such amount provides an intake which is equal to about 100 ml of extra-virgin olive oil.
Again, ascorbic acid, or vitamin C, which is a strong water-soluble antioxidant, can be employed as an antioxidant. This is added in an amount ranging from 0.002% to 0.01%, and preferably ranging from 0.004% to 0.006% by weight on the total composition. Furthermore, the composition of the invention can comprise α-amylase. α-amylase is a hydrolase that cleaves the starch in smaller i.e., lower-molecular-weight-, and, therefore, more easily digestible saccharidic chains.
For the purposes of the present invention, α-amylase is added in the form of fungal amylase, and in amounts ranging from 0.01% to 0.1%, and preferably in amounts ranging from 0.02% to 0.05% by weight on the total composition.
The whole Triticum turgidum flour QK-77 is preferably obtained from cereals that are cultivated organically, i.e., by using reduced amounts of pesticides and fertilizers. Being whole, i.e., non-refined, it contains a high amount of fibers, which are useful for the intestinal function, without entailing any additional caloric intakes to the subject's diet.
Furthermore, preferably, the cereal originates from the cultivations carried out in the dry regions of Montana (USA) , Alberta, or Saskachewan (Canada) , and it is rich in selenium, which is known to possess antioxidant properties.
The golden flax flour is a mixture of stabilized flax seed {Linum usatissimum) flour and flax flakes with high content in polyunsaturated fatty acids of the ω-3 type, which are important for the functionality and the protection of the cardio-circulatory system.
Instead, the wheat germ flour is preferably obtained from wheat that is partially deoiled and rich in tocopherols, i.e., compounds belonging to the vitamin E group, powerful liposoluble antioxidants. Within the scope of the present invention, to the composition detailed above, one or more of the ingredients listed herein below can be added or, alternatively, used in replacement of one or more of the elements cited above. In particular, dried tomato {Solanum lycopersicum) flour; powdered or oil-dispersed chilli pepper
(Capsicum) ; paprika {Capsicum annuum) ; papaya {Carica papaya) , in the form of flour or cream; as well as avocado (Persea americana) ; pumpkin {Curcubita maxima) flour; spinach (Spinacia oleracea) flour; carrot {Daucus carota) flour; broccoflowers or cauliflower (Brassica oleracea) ; rosmarine {Rosmarinus officinalis) ; artichoke (Cynara scolymus) ; dried fruits, such as nuts (Juglans regia) , almonds (Prunus dulcis) , hazelnuts (Corylus avellana) , pistachio nuts {Pistacia vera) , and pine nuts {Pinus) ; strawberries; cherries; fruits or citrus fruits peels with dark pigments; berries, such as: raspberries, lingonberry and blueberry, blackberries, gooseberry passion fruit {Passiflora edulis) ; fresh plums or powdered prunes; pomegranate {Punica granatum) ; raisin; green tea or black tea (Camelia sinesis) ; green coffee or black coffee (Coffea) ; legumes, such as lentils (Lens), beans (Faseolus) , ceci beans (Cicer arietinum) , fava beans (Vicia faba), peas (Pisum sativum) ; bitter chocolate; leek (Allium porrum) ; garlic (Allium sativum) ; onion (Allium cepa) ; chives (Allium schoenoprasum) ; soy (Glycine max), morado corn, known as blue corn, can be used in addition or replacement.
Furthermore, the present invention comprises a mixture to which further functional ingredients are added, which can be used in order to obtain a still higher effectiveness, thanks to a synergic effect with the other components.
For example, olive oil can be added in amounts ranging from about 0.5% to 12% and, preferably, ranging from about 4% to 8%, and enriched with other functional oils, such as, for example, wheat germ or corn or 'rice oil, or the lycopene-rich tomato extract.
In particular, such tomato extract comprises lycopene in a concentration ranging from 50% to 80%, and is added in amounts ranging from 0.01% to 2% and, preferably, ranging from 0.05% to 1% by weight on the total composition.
Again, the products obtained with the use of the mixture (s) of the invention can be filled with creams containing liposoluble antioxidants, such as the coenzyme
QlO, which can be added in amounts ranging from 0.3 g to
1,5 per 1 kg of mixture of flours or with fruit jams, which are characterized by a high concentration of antioxidants.
A suitable amount of salt can be further added to the mixture of the invention.
In addition to the conventional salt, marine salt or rock salt, or other salts, whole Mothya salt can be added to the mixture of the invention, which is known for the reduced sodium chloride content and the higher iodine and magnesium content compared to the conventional salt.
Still more in particular, said salt is added in amounts ranging from about 0.5% to 2% by weight on the total composition.
In this way, the consumption of bakery products, as well as the alimentary pastas, obtained thanks to the present invention will not determine an excessive sodium intake compared to the consumption of products containing the conventional salt.
Advantageously, the amounts of ingredients of the composition of the invention are such as to ensure a high concentration in antioxidant compounds also following the cooking, storing, or freezing of the products obtained with one of the mixtures of the invention.
The mixtures of the present invention, as described above, can be employed for the preparation of bread- making and, more generally, bakery products.
For example: specialty breads, both fresh and packaged, and deep-frozen in the form of uncooked, precooked, or cooked pasta; pizzas or focaccias, crackers, breadsticks, hardtacks, schiacciate, taralli, croutons, and other dry bread substitutes, savoury biscuits; or gastronomic pies, croissants or brioches, biscuits, wafer and the so-called "large leavened", such as, for example, panettone, colomba, pandoro, veneziana, plumcake, etc.
The process for the preparation of the bakery products of the invention comprises the steps of mixing one to the other the components of the mixture of the invention described above, in particular: durum wheat semolina, whole Triticum turgidum flour QK-Il, soft wheat flour, whole oat flour, golden flax flour, wheat germ flour, red grape skins extract, extract of olive pulp, malted wheat flour, ascorbic acid, and α-amylase in varying amounts; adding water in an amount that is variable and sufficient to obtain a soft pasta, for example, a water amount of 70% by weight of the mixture of flours; adding a suitable amount of leavening agent, which is selected, for example, from compressed Saccharomices cerevisiae natural yeast, for example.
Furthermore, to one or more of the ingredients indicated above, one or more ingredients selected from: dried tomato flour, powdered or oil-dispersed chilli pepper, paprika, papaya, in the form of flour or cream, avocado, pumpkin flour, spinach flour, carrot flour, broccoflowers or cauliflower, rosmarine, artichoke, dried fruits in grain or flour, such as, nuts, almonds, hazelnuts, pistachio nuts, and pine nuts in grain or flour, strawberries, cherries, fruits or citrus fruits peels with dark pigments, berries, such as: raspberries, lingonberry and blueberry, blackberries, gooseberry; passion fruit; fresh plums or powdered prunes, pomegranate, raisin, green tea or black tea, green coffee or black coffee, legumes, such as lentils, beans, ceci beans, fava beans, peas; dark chocolate, leek, garlic, onion, chives, or soy, as described above, will be able to be added or replaced.
Again, olive oil enriched with functional oils and/or tomato extract with high lycopene concentration can be added, as described above.
At the end of this operation, the pasta is left to rest in order to leaven.
Furthermore, during the mixing step, salt in amounts ranging from 0.5% to 2% will be able to be added. The salt employed can be conventional salt or, in a preferred aspect, is whole Mothya salt, or a salt having the same characteristics .
After the leavening step, the product will be able to be packaged, in the case where a "fresh pasta" product is desired to be obtained, or it will be able to be frozen, in order to obtain "frozen pasta", or it will be able to be cooked in ovens, at a varying temperature and period of time according to the type of bakery product which is intended to be obtained (cooked pasta) . The fresh pasta will be able to be cooked in a successive moment, while the frozen pasta will have to be thawed and then subjected to cooking, as it is known to those of ordinary skill in the art.
According to the further aspect of the invention, the described mixture can be employed for the preparation of fresh or dried alimentary pastas.
In particular, the fresh alimentary pastas will be prepared by adding to the mixture of the invention a suitable amount of eggs and water, and other ingredients as known to those of ordinary skill in the art, so as to obtain a processable dough for the preparation of several formats of fresh pasta, such as trofie, lasagne, orecchiette, egg noodles, thin egg noodles, pappardelle, etc., or simply fresh pasta in sheets, which will be able to be further used to obtain filled fresh pastas such as, ravioli, tortellini, tortelloni, agnolotti, etc.
Instead, the dry alimentary pastas can be prepared by adding primarily water, as known to those of ordinary skill in the art, in order to obtain a processable dough. After the drawing step of the dough providing the desired pasta format, for example, spaghetti, macaroni, rigatoni, fusilli, penne, tortiglioni, etc., the pasta is subjected to a cooking step under temperature and humidity conditions for a period of time that are optimized by those of ordinary skill in the art according to the needs.
EXAMPLE 1
A mixture according to the invention is prepared, having the following composition:
INGREDIENT % BY WEIGHT on the total (g/g)
Durum wheat semolina 51
Whole 22
Triticum turgidum flour (QK-77)
Soft wheat flour 15,645 Whole oat flour 7.5 Golden flax flour 2 Wheat germ flour 1.5 Malted wheat flour 0.005 Red grape skins extract 0.15
(resveratrol titer >90%) Extract of olive pulp 0.2
(titer in polyphenols 35%)
Then, water in amounts of 70%, and salt in amounts of 1.8% by weight are added to the mixture having the characteristics indicated above.
The mixture is then used for the preparation of bakery products according to methods that are conventional in the art, and according to what has been described in the present application.

Claims

1. A mixture for the preparation of bakery food products or alimentary pastas, comprising one or more flours and antioxidants.
2. The mixture for the preparation of bakery food products or alimentary pastas according to claim 1, wherein said flours are selected from durum wheat semolina, whole Triticum turgidum QK-Il wheat flour, soft wheat flour, whole oat flour, golden flax flour, wheat germ flour, and malted wheat flour.
3. The mixture for the preparation of bakery food products or alimentary pastas according to claim 1 or 2, wherein said antioxidants are obtained from the red grape skins extract or olive pulp; or ascorbic acid is used.
4. The mixture for the preparation of bakery food products or alimentary pastas according ,,to claim 3, wherein the red grape skins extract has a known-titer content in resveratrol above 90%.
5. The mixture for the preparation of bakery food products or alimentary pastas according to claim 4, wherein said red grape skins extract is added in amounts ranging from about 0.05% to 1% and, preferably, in amounts ranging from about 0.08% to 0.5% by weight on the total composition.
6. The mixture for the preparation of bakery food products or alimentary pastas according to claim 3, wherein said olive pulp extract has a known-titer content in polyphenols ranging from about 20% to 50% and, preferably, of about 35%.
7. The mixture for the preparation of bakery food products or alimentary pastas according to any one of the preceding claims, wherein said olive pulp extract is added in amounts ranging from about 0.02% and 1% and, preferably, in amounts ranging from about 0.06% and 0.5% by weight on the total composition.
8. The mixture for the- preparation of bakery food products or alimentary pastas according to any one of the preceding claims, further comprising α-amylase.
9. The mixture for the preparation of bakery food products or alimentary pastas according to any one of the preceding claims, wherein said α-amylase, in the form of fungal amylase, is added in amounts ranging from 0.01% to 0.1% and, preferably, in amounts ranging from 0.02% to 0.05% by weight on the total composition.
10. The mixture for the preparation of bakery food products or alimentary pastas according to any one of the preceding claims, further comprising or alternatively to one or more components, one or more ingredients selected from: dried tomato (Solanum lycopersicum) flour, powdered or oil-dispersed chilli pepper {Capsicum) ; paprika {Capsicum annuum) ; papaya {Carica papaya), in the form of flour or cream; avocado {Persea americana) ; pumpkin (Curcubita maxima) flour; spinach (Spinacia oleracea) flour; carrot {Daucus carota) flour; broccoflowers or cauliflower (Brassica oleracea) ; rosmarine (Rosmarinus officinalis) ; artichoke {Cynara scolymus) ; dried fruits, such as nuts (Juglans regia) , almonds (Prunus dulcis) , hazelnuts {Corylus avellana) , pistachio nuts {Pistacia vera), and pine nuts (Pinus) ; strawberries; cherries; fruits or citrus fruits peels with dark pigments; berries, such as: raspberries, lingonberry and blueberry, blackberries, gooseberry; passion fruit {Passiflora edulis) ; fresh plums or powdered prunes; pomegranate
{Punica granatum) ; raisin; green tea or black tea (Camelia sinesis) ; green coffee or black coffee (Coffea) ; legumes, such as lentils (Lens), beans (Faseolus) , ceci beans (Cicer arietinum) , fava beans (Vicia faba), peas
(Pisum sativum); bitter chocolate; leek (Allium porrum) ; garlic (Allium sativum) ; onion (Allium cepa) ; chives (Allium' schoenoprasum) ; soy (Glycine max).
11. The mixture for the preparation of bakery food products or alimentary pastas according to one of the preceding claims, further comprising one or more ingredients selected from olive oil, in amounts ranging from about 0.5% to 12% and, preferably, ranging from about 4% to 8%, enriched with functional oils, said oils being selected from the group comprising wheat germ oil, corn oil, rice oil, and tomato extract with high lycopene concentration .
12. The mixture for the preparation of bakery food products or alimentary pastas according to claim 11, wherein said tomato extract comprises lycopene in a concentration ranging from approximately 50% to 80%.
13. The mixture for the preparation of bakery food products or alimentary pastas according to claim 11 or
12, wherein said tomato extract is added in an amount ranging from 0.01% to 2%, preferably ranging from 0.05% to 1% by weight on the total composition.
14. The mixture for the preparation of bakery food products or alimentary pastas according to any one of the preceding claims, further comprising salt.
15. The mixture for the preparation of bakery food products or alimentary pastas according to claim 14, wherein said salt is whole Mothya salt.
16. A process for the preparation of a fresh pasta for bakery products or alimentary pastas comprising the steps of: a) adding water to a mixture according to the claims 1 to 15, thus obtaining an uncooked preparation; b) adding a suitable amount of leavening agent; c) letting the uncooked preparation to leaven, thus obtaining a leavened pasta.
17. The process according to claim 16, further comprising a step of cooking the leavened pasta in order to obtain cooked pasta in the form of a bakery product.
18. The process according to claim 16, further comprising a step of freezing the leavened pasta in order to obtain frozen pasta.
19. A bakery product prepared with the mixture according to one of the claims 1 to 15, further comprising liposoluble antioxidants or fruit jams.
20. The bakery product according to claim 19, wherein said liposoluble antioxidant is the coenzyme QlO.
21. The bakery product according to claim 20, wherein said liposoluble antioxidant is added in amounts ranging from 0.3 g to 1.5 g per 1 kg of flours mixture.
22. The bakery product according to the claims 19 to 21 in the form of specialty breads, both fresh and packaged, and deep-frozen in the form of uncooked, pre- cooked, or cooked pasta; pizzas or focaccias, crackers, breadsticks, hardtacks, schiacciate, taralli, croutons, and other dry bread substitutes, savoury biscuits; or gastronomic pies, croissants or brioches, biscuits, wafer "large leavened", such as panettone, colomba, pandoro, veneziana, plumcake.
23. Alimentary pastas produced with the mixture of the claims 1 to 15, in the form of fresh pastas, such as trofie, lasagne, orecchiette, egg noodles, thin egg noodles, pappardelle, or pasta sheet or of dry pastas, such as spaghetti, macaroni, rigatoni, fusilli, penne, tortiglioni .
PCT/IT2009/000440 2008-11-28 2009-09-28 New composition for bakery products WO2010061412A1 (en)

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WO2017074267A1 (en) * 2015-10-30 2017-05-04 Namz Pte. Ltd. A processing method to make low oil content noodles and other foods produced by the same
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