WO2015194967A1 - Composant polymère isolé à partir de graines de lin brunes et son utilisation - Google Patents

Composant polymère isolé à partir de graines de lin brunes et son utilisation Download PDF

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Publication number
WO2015194967A1
WO2015194967A1 PCT/NO2015/050109 NO2015050109W WO2015194967A1 WO 2015194967 A1 WO2015194967 A1 WO 2015194967A1 NO 2015050109 W NO2015050109 W NO 2015050109W WO 2015194967 A1 WO2015194967 A1 WO 2015194967A1
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WIPO (PCT)
Prior art keywords
dough
water
solvent
oil
linseeds
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PCT/NO2015/050109
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English (en)
Inventor
Kjærsti SØRENSEN SUSRUD
Andres SCHJØNHAUG SUSRUD
Gyri SØRENSEN SUSRUD
Birger SØRENSEN
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Trikag As
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Priority to EP15754047.7A priority Critical patent/EP3157341A1/fr
Publication of WO2015194967A1 publication Critical patent/WO2015194967A1/fr

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Classifications

    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Definitions

  • the present invention concerns a polymeric component from a leaching or extract form brown (black) linseeds, said leaching or extract being produced by adding brown seeds from the linen plant (linum usitatissimum) to water or an aqueous medium such as an aqueous composition of biologically compatible solvents, e.g. polar solvents e.g. aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc.
  • polar solvents e.g. aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc.
  • oil-in-water or water-in- oil mixtures such as aqueous mixtures with plant oils (sunflower oil, rape seed oil, olive oil, etc.) or animal oils or such oil mixtures with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and during a time period of up to 48 hours for leaching or extracting said polymer component, wherein said component is suitable as a component/additive to dough or batter for producing a gluten-free light baked product or optionally to other food as a thickener.
  • the polymer component may optionally in an alternative embodiment be produced by heating the linseeds in the polar or aqueous solution or mixture for leaching or extracting the water-soluble polymer component from the linseeds. If a heating of the mixture of solvent/linseeds is preformed, the heating temperature will lie below the boiling point of the solvent/composition, in one embodiment 10°C below the boiling point for the solvent or 20°C below the boiling point of the solvent or 30°C below the boiling point of the solvent.
  • the leaching temperature for leaching/extracting the polymer component into the solvent will in one embodiment lie from ambient temperature/room temperature and up to 30°C below the boiling point of the solvent/solvent composition.
  • the remains of the linseeds are removed from the solvent/solvent composition, e.g. through filtration, sifting, centrifuging, screening, etc. and the remaining solution of the polymer component and the solvent/solvent composition is optionally heated further for evaporating all or a part of the solvent/solvent composition. It is also possible to reduce the pressure above the solvent/solvent composition for assisting the evaporation thereof.
  • One possible way to remove the solvent/solvent composition from the solution is to execute a lyophilization of the solution after the removal of the non-dissolved parts of the linseeds from the solvent/solvent composition.
  • solvent/solvent composition it is in one embodiment not necessary to remove the solvent/solvent composition since this in that case may be used directly as an additive for producing the relevant pastry. It is also possible to remove parts of the solvent/solvent composition such as 30 % by volume, 40% by volume, 50% by volume, 60% by volume, 70% by volume or another volume part (calculated from the original volume of the solvent/solvent composition). Such an embodiment may become relevant if there is used e.g. pure water of a mixture of water/ethanol for the extraction of the polymer component.
  • Solvents that may add a distasteful flavor to the final bakery product will normally be removed from the removed from the polymer component prior to its being used in the baked product or be reconstituted in a flavorless solvent that subsequently is used as a liquid component in the dough or batter for the relevant baked product.
  • a polymer component from brown seeds of the linen plant (linum usitatissimum). Seeds from the linen plant exist in basically two different variants, i.e. a brown variant and a yellow or golden variant (also known as golden linseeds). Infra and in the rest of the disclosure of the present invention it is for the brown variant of the linseeds used the connotation "black” or “dark” linseeds.
  • a volatile polar organic medium When using ether or methanol or some other volatile organic fluid as a solvent/extraction medium for the polymer component from the black linseeds, such a volatile polar organic medium will be removed from the polymer component through e.g. distillation, evaporation, lyophilization or similar method so that a dry version of the polymer component is used as an additive to the dough material or batter.
  • the dry polymer component may also be reconstituted with an edible liquid such as water, oil or similar before it is added to the dough or batter component for producing the relevant baked product.
  • the polymer component thus produced may be used as an additive to dough or batter when producing a dough or batter type for producing light bakery products.
  • Such bakery products does in one embodiment not include gluten and in on embodiment they are made by using such an aqueous extract or leeching from black linseeds produced by adding black linseeds from the linen plant ⁇ linum usitatissimum) to water/an aqueous medium (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C or to warmer water up to boiling temperature at about 100°C) at a quantity ratio between water/aqueous medium and linseeds preferably within the interval 1 : 2000 to 1 : 3 based on weight (even if this ratio is not of decisive im- portance because a subsequent extract or leeching may be concentrated in a conventional manner, e.g.
  • Such baked products may e.g. be made by mixing at least two dough parts with each other, wherein the first dough part comprises the extract/leeching/polymer/component disclosed supra and the gels after heating, and the second dough part contains (components) materials/substances forming a foundation for the rising of the dough, e.g. by yeast growth or through chemical reactions, and that is not heated. It is also possible to make a light baked product in a conventional manner with the linseed extract/leeching according to the invention. When making baked products it may also be used a kit for producing such baked products of gluten-free baked products wherein the kit comprises said extract/leeching or a dried or lyophilized polymer from said extract/leeching.
  • Light baked product it is meant infra a baked product that is perceived as “light” such as rolls, buns, white bread loaf, etc.
  • Light baked product dos not normally include non-ground grains or corn products, and are normally perceived as soft and moist in a fresh condition ("fresh condition” will normally lie within a time interval from the baked product is removed from the oven subsequent to the baking and up to about 24 hours thereafter).
  • fresh condition will normally lie within a time interval from the baked product is removed from the oven subsequent to the baking and up to about 24 hours thereafter.
  • “Fresh condition” may also be perceived as the condition the baked product obtains after being thawed if the finished baked product is frozen immediately (within 24 hours) after it has been made/baked.
  • Coeliac disease also known as gluten intolerance or idiopatic steatorea, is a chronic inflammation disease caused by an unwanted immune reaction against the colon's own cells.
  • Gluten is a composition of the two proteins gladine and glutenine, is found in a number of cereal types such as wheat, barley, rye, spelt, emmer and one-corn.
  • wheat, barley, rye, spelt, emmer and one-corn In bread products baked with yeast gluten plays an important role by forming a network structure of small "walls” keeping gas and water vapor captured inside the dough and in thus contributing to the swelling of the yeast dough.
  • E-substances emulsifying substances
  • this refers to natural or synthetic additives that have a biological or physical function relating to a property of the food product such as increasing the keeping capability, enhancing the color, regulating the acidity, changing the consistency, etc.
  • the letter “E” followed by a number is a code for an additive in food.
  • the “E” indicates that the substance is approved or only temporarily approved to be used in e.g. countries in European Union.
  • the numerical system derives from an international system made by the World Food Organization (WFO).
  • WFO World Food Organization
  • the number normally refers to a chemically clearly defined substance.
  • the substances may be of all types, organic or inorganic, natural or synthetic.
  • E-substances have been the focus of suspicion and have been criticized by the consumers with or without reason. Most E-substances do, however, not represent any large or acute health or environmental problem per se, many of the E- substances exist as natural and harmless additives being substantially necessary to prevent the food from becoming bad. The problem arises when the relevant food is added E-substances that may represent a health hazard and that additionally, in some cases from physiological point of view, are used completely in vain. Examples of a number of nutritionally an physiologically suspect additives being used in large quantities is to "makeup" the food, e.g. by providing sweets strong colors, making meat look red or giving baked products a desired shape (good swelling).
  • the thickener E412 (guar core flour) is as an example of a substance that is probably harmless (is considered harmless, but this is not always solidly proven) in most cases, but may provoke allergic reactions/asthmatic reactions for some humans. This is an E-substance that is much used in gluten-free flour, e.g. Semper. Additives (E-substances) may contribute to diluting nutritious ingredients, disguise taste and appearance and give food products an artificially prolonged storage time. Thus the food may obtain a poorer nutritious quality. (Taken from the book “E-numbers in the food" by Trond Soot-Ryen, published by Network for Food and Environment ("Nettverk for mat og Miljoe") N . W. Damm & Son, 2001). Conventional consistency-changing substances such as thickeners and emulsifying substances that are used within the food industry, may have unfortunate effects as well. As an example it has been shown that the thickener carboxymethyl cellulose (CMC) may cause inflammation in the colon.
  • the ingredients in the baked products are not classified as "E-substances" for producing a food that is nutritionally and environmentally sound.
  • E-substances for producing a food that is nutritionally and environmentally sound.
  • modifiers e.g. to prolong its keeping capability, moistness or other quality
  • E-substances in some embodiments may be present in the final product according to the invention.
  • safe E-substances if they are used at all, may be determined by the person skilled in the art. In principle all E-substances may be used without compromising the object of the present invention, but the use of such additives are, as indicated, not particularly preferred even if this is possible.
  • the first known process is called gelatinization/gelling and comprises baking with starch-containing gluten-free flour being dissolved in water and heated to 80 degrees Celsius. Then the dough is cooled until the gelatinization is complete. After cooling the dough to ambient temperature, yeast may then be added. This yeast will create carbon dioxide from the metabolizing of sugar in the dough in regular manner for expanding the dough. When the expanding is at an end the product to be baked is fried for creating the final product.
  • the starch exists in a crystalline structure having the capability of attracting water. When this is subjected to heat the starch will enter a process called gelling. This means in principle that the crystalline form of the starch is broken down, and the starch may react with the water in the dough.
  • the second known gluten-free baking process includes the starch-containing flour being exposed to water-vapor at a temperature of 100-120 degrees centigrades then to be dried to be ready to be used in a baking dough.
  • the third known process involves adding a substance that may affect the aggregation and gelatinization/gel formation in the flour, such as e.g. egg white, pectin, elastin, etc. for obtaining a sticky and elastic dough.
  • a substance that may affect the aggregation and gelatinization/gel formation in the flour such as e.g. egg white, pectin, elastin, etc. for obtaining a sticky and elastic dough.
  • the binding and lattice-forming properties of the dough components in the gluten-free baked product are of decisive importance for making moist and porous products.
  • Rice is well suited for forming such a sticky consistency in the baked product of this type, however, ric will simultaneously add an unmistakable taste to the baked product, so it has been searched for dough components that are not based on rice, but that may provide the same binding and lattice-forming properties and that may capture and contain gas being formed during fermentation or in other manners.
  • JP patent 2004267144 it is known a process for making gluten-free baked products comprising mixing rice flour with water, heating, adding a viscous sludge of taste additives, water, rice flour and yeast for creating a bread dough that may be fermented.
  • the rice dough is however, not mixed with either other types of flour or with a second composition existing at about 15 degrees Celsius. According to this prior art the warm composition is neither added directly to a second composition containing yeast.
  • WO 2008/036646 Al it is disclosed the use of the proteins prolamine or other storage-proteins such as zeine or cafirine.
  • co-proteins such as caseine and elstine.
  • Such additives are used for copying a protein-lattice such as wheat-gluten creates.
  • EP patent 1 872 660 Al it is disclosed a process for producing a gluten-free dough wherein flour is dry-heated and wherein the "leftovers" are used to heating/boiling. The heating is conducted between 40-90 degrees centigrades for a period of 10-30 minutes, e.g. with an infra-red lamp.
  • EP patent application 0 035 978 it is disclosed a process for producing gluten-free dough wherein dry potato flour and saccharose are mixed and added bovine milk. The heating is conducted slowly to 100 degrees centigrades for then to be cooled. An addition of yeast is then performed.
  • a mucous extract from linseeds is also disclosed in WO 93/16707 Al, but such an extract is meant for therapeutic and cosmetic use and not as a substance for assisting the expansion of baked products being poor in gluten.
  • One of the aspects of the present invention is to make a light or white dough that will gel when heated with water and that in one embodiment does not need cooling by producing two different and separate compositions of constituents as explained infra and that may be combined.
  • a baking that is both efficient, simple and with a good result, and possibly without any addition of emulgators and by using a aqueous extract as explained at the start, in the form of a baked product with a good consistency and taste and that does not suffer from the problem of rapidly "becoming old” , but has a good keeping capacity and will stay fresh and soft/supple during many days, also in cases where there is not use E-substances.
  • the state of added fatty acids is of relevance for the consistency of the end product. It is thus preferred in the baked product produced with the polymer extract according to the present invention, to use fatty acids being liquid or at least soft at ambient temperature (15-28°C). Using such fat types will assist in making the baked product softer and more juicy. The use of oils in the baked product will also to certain extent prevent the baked product from becoming hard from the re- crystallization of the starch in the baked product. The use of oil in the relevant dough together with the extract from the linseeds thus represents a preferred feature of the present invention. Oils that may be relevant to be used for this purpose are edible oils, e.g. plant oils such as safflower oil, rape seed oil, coconut oil, linseed oil and olive oil (which may be cold-pressed, virgin or warm-pressed or combinations thereof).
  • plant oils such as safflower oil, rape seed oil, coconut oil, linseed oil and olive oil (which may be cold-pressed, virgin or warm-
  • Extracts from linseeds have previously been used for different purposes e.g. within cosmetics on account of the advantageous properties of linseeds.
  • a linseed extract of the brand "Natunola” is of this type. Of such materials there exist several different qualities.
  • “Natunola Flax Extract 120” is produced from whole linseeds and is a clear, transparent aqueous solution with a moderate viscosity as compared to other extracts from linseeds. This extract is used as an additive to skin lotions on account of the dermal hydration and moisture qualities being associated with this product and resulting in its general use in cosmetic formulations directed towards a clearer skin tone.
  • the product “Natunola Flax Extract 130” is a concentrated linseed rubber extract from the shells of linseeds. This natural glycan has a cloudy, transparent look and is the mist viscous of all the linseed extracts from Natunola. Tis product is also used as a cosmetic product with moisturizing and softening properties. It is informed by the producer that this product is an excellent thickener for cosmetics, skin treatment, hair treatment and personal care.
  • the products “Natunola Flax Extract 160", “Natunola Flax Extract 230", “Natunola Flax Protein” and “Natunola Flax Pro Extract” are clear, liquid biopolymers with a clear, transparent look. These products are informed to possess properties suited for hair care, and are conventionally used within the cosmetic industry.
  • dough types that may be formed by using an extract from brown linseeds according to the present invention, are made of constituents that preferably do not contain gluten, but that all the same may contain gluten as well, in which case the extract according to the invention may work as an ingredient that may assist in capturing gas or water vapor in a lattice in the baked product of the same effect that gluten produces. ⁇ this opens for the production of dough types where there are used flour types containing gluten together with flout types not containing gluten. Such flour mixtures may be relevant for producing baked products having different tastes and consistencies as well as an improved keeping capacity.
  • Such flour types that may be used as a basic ingredient in relevant gluten-free dough types comprise light/white flour types such a rice flour, corn flour, flour of buckwheat, potato flour, etc. Extracts from particularly brown linseeds for baking is, however, not found to be known, and thus the present invention concerns the sue of an aqueous extract or leeching from linseeds, produced by letting brown linseeds (linum usitatissimum) be heated in water or an aqueous composition (from above 0°C to about 30-40°C, preferably clod tap water at 4-15°C or to hotter water up to the boiling temperature of about 100°C and letting the water/seed-mixture be heated (about 100°C at atmospheric pressure, even if other temperatures may be used in pressure boiling) and boiled for up to 60 minutes, preferably up to 10 minutes, most preferred up to 5 minutes for creating a polymeric extract from the linseeds, wherein said polymer may be used as
  • the relevant aqueous extract from brown linseeds may also be evaporated to dryness, may be distilled or may alternatively be lyophilized for creating a powder that may be added to the relevant dough type or that may be reconstituted by adding water or consumable/edible composition for creating an aqueous solution that may be added to the relevant type of dough.
  • the final volume will preferably correspond to the volume of the extract prior to the evaporation, half of this volume, a third of this volume, but will preferably not be less than a quarter of this volume.
  • the use of the relevant extract from brown linseeds according to the present invention as a binder for light dough types may be performed when baking a baked product, e.g. a baked product without or with a reduced content of gluten.
  • a baked product e.g. a baked product without or with a reduced content of gluten.
  • Such baked products may be produced by dividing the dough into two dough starting amounts wherein the extract from the linseeds may be added to the one, the second or both dough amounts.
  • the one amount of dough is initially heated and is then added to the second dough amount for obtaining a temperature being suitable for e.g. expansion with yeast.
  • Flour types that may be used in the part of the dough composition that is subjected to initial heating are light or white flour types comprising amylose or starch or corresponding sugar types forming a gel when heated. By adding the extract or the polymer according to the invention this will assist in maintaining the gas being developed by fermentation or in any other way. In one embodiment of baking a baked product with the polymer according to the present invention, it is sufficient that only a part of the gelling material is exposed to an initial heating.
  • this yeast-containing part of the dough is present in the form of a non-heated starch-containing gluten-free composition comprising at least one gluten-free flour type.
  • yeast will create carbon dioxide from the fermentation of sugar being present, said carbon dioxide becoming trapped in the lattice of eth gelled material from the heated first part of the dough containing the polymer according to the invention.
  • temperature-sensitive liquids oil types comprising multi-unsaturated fatty acids, vitamins and/or trace material-containing liquids such as plant extracts, emulgations such as milk, etc.
  • such liquids will preferably be added to the dough part that is not heated. Even if the baked product at the very end is fried, an initial decomposition of temperature, sensitive components will still be avoided by such components not being subject to unnecessary heat prior to the end step of this baking process.
  • the present invention concerns the use of the above disclosed extract from brown linseeds for producing a light or white dough preferably for gluten-free baked products, said dough comprising a mixture of at least two dough parts, wherein the one dough part comprises flour of a starch- and/or amylose- containing cereal type and that optionally does not contain gluten and that contains an extract or a polymer according to the invention, said starch and/or amylose- containing part being heated for obtaining a gelling, and the second part contains flour of an optionally gluten-free starch and/or amylose-containing flour type and yeast as well as a sugar-source for the yeast, said second part not being heated and giving ride to the production of carbon dioxide through the metabolizing of eth sugar by the yeast, said carbon dioxide being captured in a lattice formed by amylose and starch from the two dough part as well as the extract/polymer according to the present invention for expanding the dough.
  • the one dough part comprises flour of a starch- and/or amylose-
  • the extract/polymer according to the present invention may in a preferred embodiment be used in a process for producing gluten-free baked products, wherein there are formed two dough parts, wherein the one dough part comprises a liquid and light or white flour of a starch- and/or amylose-containing cereal type and that optionally does not contain gluten, said starch and/or amylose-containing part being heated for achieving a gelling together with the extract/polymer according to the invention, and the second part comprises a liquid and flour of an optionally gluten-free starch and/or amylose-containing light or white corresponding or different flour type in addition to yeast and a sugar source for the yeast or other gas-forming component such as baking powder or salt of hartshorn, said second part not being initially heated, whereupon the first dough part is added to the second dough part for obtaining a temperature in the combined dough that is not detrimental for the proliferation of yeast and giving rise to the production of carbon dioxide through the metabolizing of the sugar by the yeast, said carbon dioxide becoming captured in a lattice formed
  • the end dough consists of at least two dough parts whereof one comprises a starch and/or amylose-containing cereal type, said cereal type preferably being devoid of gluten, and wherein said starch and/or amylose-containing part has been heated together with the extract/polymer according to the invention for creating a lattice of non-gluten-containing mass that may capture gas and make the final dough fluffy and soft, and wherein said second dough part comprises gas-producing elements being mixed into this dough part cold (4-30°C).
  • the dough parts that preferably are being used in this baking method has a relatively high water activity/softness making them easily mixable with each other both for obtaining a good an homogenous dough for baking, and also for obtaining a quick evening out of the temperature in the final dough so that existing yeast organisms in the cold dough part are not destroyed in the mixing process between the warm and the cold dough parts when forming the final finished dough.
  • a water activity of between 0,5 and 0,8 is preferred. The water activity is in this connection defined as the partial vapor pressure of water in the dough divided by the standard water vapor pressure at the same temperature.
  • dough part Even if it is preferred to perform the dough production and forming a baked product by using two dough parts, it is also possible to use more than two dough parts for creating the finished final dough.
  • the requirement is that the gas-forming components of the dough part (yeast, microorganisms, baking powder, heartshorn, natron, etc.) are present in the dough part that is not heated initially.
  • the unit dough mass may be divided, e.g. in equal parts, but also in other divisions such as in the ratios 1 : 2, 1 : 1,5, 2: 1, 1,5: 1 or other section ratios. It is neither required that such an original dough mass is divided e.g. in two.
  • the initial unitary dough mass may also be divided into more parts such as three, four or more parts since the number of parts is not decisive this embodiment, however, it is preferred in this embodiment to divided the unitary initial dough mass into two.
  • One of the divided parts may then give rise to the dough part that is not heated, while the other one(s) give(s) rise to the dough part(s) that is/are not heated.
  • the circumstance that the dough part being heated, contains an expansion substance such as yeast, is, however, of no consequence since in the heated dough part it is to be obtained an initial gelling and that the expanding substance in this dough part is destroyed/decomposed is of no consequence for the dough part that is not heated initially.
  • the dough part being heated initially may also be cooled to be re-heated at a later stage.
  • the extract/polymer being used according to the invention possesses the property that it, in similarity with the starch, when left, may revert back to its crystalline form, such a leaving and cooling of the dough part being heated has little or no influence on its subsequent capability to revert to a non-crystalline form being advantageous in a baked product.
  • each dough part is re-heating the heated and cooled dough part separately, something being advantageous for presenting the dough parts as a kit comprising at least the heated and cooled dough parts and the non-heated dough part in separate containers such as each individual container in the form of a gas-tight bag, a plastic enclosure, a vacuum bag being placed under a soft vacuum of 450 - 600 mm Hg such as 500 mm Hg or 550 mm Hg, or the gas-tight bag may be supplied with inert gas such as nitrogen and/or carbon dioxide for inhibiting attack by microorganisms during a storage period. It is preferred to use carbon dioxide as a storage gas because carbon dioxide also possesses a weak antibacterial effect and may consequently contribute to the keeping properties of the dough part(s).
  • inert gas such as nitrogen and/or carbon dioxide
  • One further aspect by the final dough being formed by the combination of at least two initial dough parts is that by a rapid mixing of the warm and cold dough parts it is immediately achieved a final temperature being suitable for expansion (if it is used live organisms such as baker's yeast).
  • the relevant linen seed extract is produced separately and dried or lyophilized as explained supra for creating a powder product.
  • This powder product may in such an embodiment be added directly to the relevant dough part(s) and the dry components of the dough/dough part(s) (dry extract product/polymer, fiber husk, flour/flour composition, etc.) may be mixed prior to the addition of fluid.
  • kit of dry components comprising at least two containers wherein one of said containers comprises at least the gluten-free or partly gluten-free light/white flour type and the relevant extract/polymer, and the second container comprising at least a corresponding or different gluten-free light/white flour type and a substance for expanding a dough such as dry yeast and a sugar source for the yeast, baking powder, heartshorn, natron, sourdough, etc.
  • the kit additionally comprises instructions for producing a baked product formed by a process wherein there are used at least two dough parts, wherein the one dough part that possibly does not contain yeast, but that contains the extract/polymer according to the invention, is added a suitable fluid, said first part being heated to achieve a gel formation, and the second part being added a suitable fluid, said second pat not being heated initially, whereupon said first dough part, after being cooled to a temperature that is not
  • each of the dough parts are inert and do not function alone without being mixed with the at least second dough part. This has as a consequence that such a kit may obtain an improved storage capacity in relation to finished dough types where it unintentionally may arise a fermentation or other reactions that may reduce the usefulness of the dough.
  • the present invention concerns the use of such an extract/polymer as disclosed supra in a non-gluten-containing dough as disclosed supra, for producing a baked product such as baguettes, hamburger bread and rolls.
  • Some light/white flour types being suitable in dough types together with the extract/polymer according to the present invention, may be:
  • Buckwheat originates from two on-year herbs in the Polygonaceae family. Buckwheat is a nut, and is a distant relative of the rhubarb family. It has, in addition to a high content of proteins, also a high content of the amino acid lysin, as well as much organically bound calcium, iron, potassium, magnesium, silisium and fluorine. Buckwheat is easily digested and is well suited as a diet food. Buckwheat does not contain gluten, and is consequently a gluten-free seed.
  • Potato flour is flour from boiled, dried and crushed potatoes. One of the properties of potato flour is the ability to thicken. Potato flour may also in combination with other flour types, e.g. rice flour, be used for making bread and rolls. It has a tendency to form a solid and soft aggregate being sought in baked products. It does not contain the gluten proteins gladine and glutenine.
  • Rice flour is flour originating from the cereal type rice belonging to the grass family. Rice flour is a gluten-free flour that also has the ability of making the baked product more juicy.
  • Maize flour is flour ground from dried maize kernels. Full kernel maize flour is an excellent source for magnesium, potassium and phosphor, and is rich in diet fibers. Maize flour is a gluten-free flour.
  • Oat kernels or oatmeal is suitable to be included into gluten-free baked products. It is rich in fibers and fits well into compositions with other gluten-free flour types. Millet
  • gluten-free baked products millet is also well suited both as a full flour and as seeds for providing a more varied taste and texture experience in gluten- free baked products.
  • Fiber husk is a food additive being used against diverse stomach ailments. It is also used in gluten-free baked products for making the products less brittle.
  • the expression "fiber husk” includes a material comprising husks from psyllium- seeds. Such a material has the ability to absorb water. Fiber husk is in this connection used for obtaining an improved structural stiffness in the baked product, and particularly bread with a large volume and weight for avoiding that the bread falls into itself and becomes raw in the baking process.
  • flour of a structural stiffness is meant e.g. rice flour, buckwheat flour and wheat flour (not gluten-free), whereas flour with a poor structural stiffness is typically potato flour and maize flour.
  • the new and surprising item here is that a combination of a linseed extract combined with potato flour alone is sufficient for obtaining a good swelling/rising and a fluffy and good bread/potato bread, but since potato flour has a poor structural stiffness, the bread will fall into itself and become raw and from an industrial perspective be less attractive - see for instance Example 10.
  • Golden linseeds are seeds from especially manipulated plants of the linen growths.
  • omega-3 fatty acids 58% omega-3 of the total fat percentage, as well as omega-6 fatty acids.
  • Omega-3 fatty acids is the name of a family of multi-unsaturated fatty acids that all have a double bond on carbon atom no. 3 from the hydrocarbon end, and are thus called omega-3.
  • omega-3 fatty acids are, from a nutritional point of view, alpha linoleic acid (ALA), eicosa pentaenic acid (EPA), and docosa hexaenic acid (DHA).
  • ALA alpha linoleic acid
  • EPA eicosa pentaenic acid
  • DHA docosa hexaenic acid
  • omega-3 fatty acids are important for the blood pressure since omega-3 fatty acids make the blood-veins relax. They are additionally reformed into important signal substances that the human body is in need of. Omega-3 fatty acids reduce inflammation in the body, and they are important for the immune defense system and growth of new cells.
  • omega-3 fatty acids which the linseeds possess ample quantities of, will seep out.
  • the nutritionals will be more easily available and it will be achieved a better assimilation of the fatty acids. This may be compared to the crushing of linseeds, which also makes the fatty acids more available.
  • the shell of the linseeds produces a slimy layer when they come in contact with water.
  • the slime in the shell of the linseeds increases greatly in volume when it absorbs and binds water.
  • the volume of the intestinal content thus increases significantly, which in its turn through nerve reflexes stimulates the intestinal movements and increases the passing speed in the intestines.
  • the stool becomes softer as well, and the slime works as a lubricant in the colon. Consequently linseeds are good to use as a non-habit-forming laxative in chronic constipation.
  • linseeds In addition to functioning as a laxative, linseeds also function in a constructive manner on the natural intestinal flora, and the insignificant amount of cyanide that is present in the seeds, regulates the putrefaction and fermentation processes in the intestines. Since linseeds function inflammation- reducing and softening, they contribute to the rebuilding of damaged mucosae. Thus they may be of use in ulcer and inflammation conditions in the digestive tract, such as in stomach-intestinal catarrh, inflammation in the duodenum, and ulcers in the stomach or duodenum.
  • the linseeds function in a softening manner and make the mucosa more elastic, and the linseeds may consequently advantageously be used in diseases such as bronchitis and bladder catarrh.
  • the relevant dough includes fluids for heating the first dough part of the dough, and also fluid for the second part of the dough.
  • a fluid may be water , but will normally also include other types of fluid such as oil, liquid margarine and other liquid fat and oil types, milk (regular, skimmed or light variant).
  • the liquid component of the dough may comprise omega-3 fatty acids or other multi-unsaturated fatty acids.
  • oil types may be of vegetable or animal origin or may also originate from microorganisms. Examples of suitable oil types are indicated infra.
  • Rape seed oil is a vegetable edible oil originating from the seeds of the rape plant. Per 100 g it contains 6 g of saturated fatty acids, 62 g of mono-unsaturated fatty acids and 31 g of multi-unsaturated fatty acids. Rape seed oil in baked products provides the baked product with juiciness, and also maintains the moisture over a long time.
  • rape seed oil functions as an emulsifying substance since emulsifying substances are substances that ease the formation of emulsions and stabilize them.
  • Emulsifying substances comprise molecules with a hydrophilic and a lipophilic section. The lipophilic section is turned towards fatty substances, whereas the hydrophilic section is in contact with the surrounding water. The rape seed assists the hot and boiling composition to be well mixed so that there no longer exists a composition wherein water and oil are separated, but becomes a homogenous composition.
  • This oil varies with the different farming methods, olive types and how long the fruit has progressed in its ripening process at its harvesting time.
  • In cooking it may be used either raw (e.g. in salad dressings or as a spreading substitute for pasta), or for frying and cooking. It should, however, not be used at too high temperatures (over 210°C) since it then will deteriorate in quality.
  • the color of olive oil my vary from green to golden-yellow. The colorants originate from the substances in the olive fruit. Green olive oil is colored by the substance chlorophyll whereas golden-yellow originates from carotene. The color has no significance on the quality of the olive oil. Cold-pressed olive oil is rather different from other vegetable oils that normally are produced by refining pure natural products. Per 100 g olive oil includes 67,7 g mono-unsaturated fat, 7,6 g multi-unsaturated fat and 13 g of saturated fat. Olive oil also contains omega-3 fatty acids. Safflower oil:
  • Safflower oil is an oil pressed from the sunflower plant (Hellanthus annuus) and may be used as an additive in food.
  • the properties of the safflower oil are typical for vegetable triglyceride oils.
  • Safflower oil comes in several variants, inter alia dependent on its contents of multi-unsaturated fatty acids, and all qualities may be used in the relevant dough.
  • saturated and unsaturated fatty acids safflower oil contains lechitine, tokopherols, carotenoids, different wax types and vitamin E.
  • the fat part of the relevant dough components comprises, as mentioned, preferably an oil.
  • oils in the dough assists in making the dough supple and tenacious.
  • an oil-in-water composition i.e. a composition wherein the ratio between water and oil in the fluid composition to be sued in the dough component(s) is larger than 1, such as a ratio between water and oil lying within the interval 20 : 1 to 2: 1 such as 6: 1, 7 : 1, 8: 2, 11 : 2 or above.
  • Fat and/or oil may be of an animal or vegetable origin, preferably of a vegetable origin. Of vegetable oils there may be used types of eh kind that is mentioned supra. It may also be possible to use mineral oils in the liquid part of the dough part(s). Most preferred is the using of liquid oils in the heated dough part.
  • the liquid component may comprise an oil-in-water composition optionally presented separately, e.g. as a frozen composition. It is also possible to add the liquid ingredients separately to each part of the dry ingredients in the relevant baking kit.
  • lechitins such as soy lechitin or safflower lechitin e.g. phosphatidylcholine, phos- phatidylethanolamine and phosphatidylinositol. Such lechitins may optionally by hydrolysed.
  • non-gluten-containing ingredi- ents such as nuts, herbs, garlic, berries, chocolate, cinnamon, raisins, candied peel, etc.
  • Such additions may vary the taste of the baked product while additionally improving the nutritional value of the relevant baked product. Examples of such extra additives are e.g. linseeds as accounted for supra.
  • Another additive may be sunflower seeds or sunflower seed kernels.
  • sunflower seed kernels include 18,7 g carbohydrates, 47,5 g fat and 22,7 g protein.
  • sunflower seed kernels are an excellent source for fibers, proteins, vitamins A and B, minerals such as potassium, magnesium, iron, phosphorous, selenium, calcium and zinc.
  • such kernels are rich in phytosterol.
  • nuts that may be added to the dough according to the present invention, it may be mentioned hazel nuts, walnuts, peanuts, cashew nuts, almonds, etc.
  • raising substances such as baking powder, heartshorn, natron or other types of raising substances forming gas when heated.
  • the normal gas to be used in the raising process is carbon dioxide.
  • inert gases such as nitrogen or nitrogen-containing gas types.
  • Mixtures of gases may also be possible, e.g. by mixing different gas-producing compounds.
  • gas-producing compounds e.g. baking soda
  • baking temperature and baking time may also be connected to other considerations such as the size of the relevant dough, the dryness/ moisture of the dough, other ingredients in the dough, etc. It may e.g. be relevant to bake a bread longer than buns or rolls because a bread is larger and demands a longer baking time for becoming sufficiently hot throughout the baked product.
  • the selection of baking temperature and baking time may, however, be determined by or recognized by the person skilled in the art without undue experimentation.
  • fiber husk In the present invention it may as a supplement or as a replacement for parts of the flour, be used fiber husk.
  • the connotation "fiber husk” is used about the external protective shell of a seed, a fruit or a vegetable, and the concept is often used about the bract (the external shell) of a corn cob.
  • Fiber husk is in connection with the present invention such plant parts from Indian psyllium, Plantago ovata, and that additionally possesses the property that it absorbs fluid, functions as linseeds and forms a gel-like substance binding dough.
  • the polymer from brown linseeds together with fiber husk as an additive to one or both of the dough parts.
  • Such a mixture may have a ratio between extract (or extract powder in the form of a lyophilized or dried material) and fiber husk of 100: 1 to 1 : 100, more preferred 50: 1 to 1 : 50, most preferred 25: 1 to 1 : 25, e.g.
  • One aspect of the present invention is the use of the relevant extract or leeching from brown linseeds with fiber husk as an additive to gluten-free dough.
  • One of the advantages of fiber husk is in this connection that fiber husk neither contains gluten so that this also is suitable as an additive to gluten-free baked products.
  • soluble fiber comprises in this connection a carbohy- drate product in the form of a sugar polymer or a mixture of soluble sugar polymers.
  • Soluble fiber is present in varying amounts in all plant food goods including legumes (peas, soy beans, lupines and other bean types), oats, rye, chia and barley), certain fruits (including prunes, plums, avocado, berries, ripe bananas, and peel from apples, quince and pears), certain vegetables such as broccoli, carrots and Jerusalem artichoke, roots and root fruits such as yams and onions (shells from these are also a source for non-dissolvable fibers), psyllium seed shells and linseeds, nuts wherein almonds has the highest content of food fibers.
  • legumes peas, soy beans, lupines and other bean types
  • oats rye, chia and barley
  • certain fruits including prunes, plums, avocado, berries, ripe bananas, and peel from apples, quince and pears
  • certain vegetables such as broccoli, carrots and Jerusalem artichoke
  • roots and root fruits such as
  • Chemically food fibers comprise non-starch-based polysaccharides such as arabinoxylanes, cellulose, and a number of plant components such as resistant starch, resistant dextrins, inulin, lignin, wax types, chitins, pectins, beta-glucans and oligosacchardies.
  • One possible way to divide such materials is as functional fibers as isolated sources of fibers that may be included into food.
  • the expression "fiber” comprises in this connection also many type of so-called food fibers that strictly are not fibrous, but that may be considered as polymers. Water-soluble fibers may in this connection be associated with the notion "prebiotics”.
  • Short-chain prebiotics e.g. oligofructose
  • prebiotics of longer chains e.g. inulin
  • inulin e.g. inulin
  • Full-spectrum probiotics provide a full scope of molecule chain lengths from 2 to 64 chains per molecule and give nutrition to bacteria throughout the colon, e.g. oligo-fructose-enriched inulin (OEI).
  • OEI oligo-fructose-enriched inulin
  • a “container” in the present disclosure represents an object that may contain the relevant material.
  • a “container” may be a bag, a vessel, an ampule, a bowl or other type of object that may include a certain amount of material.
  • salt is to include pure sodium chloride as well as salt with inclusions of trace elements (e.g. iodine), sea salt or other salt compositions of physiologically acceptable salts in addition to sodium chloride, such as mixtures of chlorides, phosphates, and sulfates of sodium, potassium, magnesium and calcium.
  • trace elements e.g. iodine
  • salts and salt mixtures are known to the person skilled in the art.
  • sacchar is in the present disclosure meant artificial sweeteners in addition to mono-, do- or polysaccharides. Such artificial sweeteners may be e.g. aspartame, glutamate, "canderel", stevia-extracts or dried stevia sweetener ("su- crine”) and others.
  • Sweeteners of the sugar type such as glucose, fructose, maltose, mannose, etc. also serves the purpose of working as a nutrient for the growth of yeast and/or bacterial growth (e.g. souring) (and the formation of carbon diox- ide)so that such sweeteners preferably are used if the baked product is to be raised by the aid of such microorganisms.
  • the present invention concerns the use of extract or leeching performed with water or polar solvents, preferably in association with water and/or a lyopilized product and/or dried product from such an extract or leeching from black/brown linseeds, wherein said extract or leeching in one embodiment has been produced by adding brown linseeds (linum usitatissi- mum) to cold water (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C) or an aqueous biologically compatible solvent (e.g.
  • This seed/solvent mixture may be stored at ambient temperature or at a temperature up to below the boiling point of the solvent for resting therein for a period of up to 48 hours for extracting or leeching the relevant polymer from the linseeds/linseed shells.
  • the water/solvent/seed mixture may be heated to boiling (about 100°C for pure water at atmospheric pressure, even if other temperatures may be used by pressure boiling) and boiling for up to 30 minutes, preferably up to 20 minutes, most preferred up to 15 minutes for forming an extract of a polymer from the seeds and/or seed shells, wherein said polymer may be used as a binder in baked products such a gluten-free white/light baked products or as a thickener in other food products such as soups, sauces, gravy, deserts, etc.
  • This aqueous extract is colorless and coagulates when cooled for forming a polymer-lattice that may bind dough materials and capture gases having been formed during fermentation/chemical reactions or that may thicken the consistency of other food products of the type mentioned supra.
  • the time for boiling the linseeds if boiling is performed in pure water, decisive, and there should be used boiling periods of about 15 minutes (e.g within the interval 12-18 minutes) calculated from when the water starts to boil. At too short boiling time too little polymer will be extracted, and at a too long boiling time the polymer may become disrupted and lose its lattice-forming properties.
  • the seed material per se may be discarded (at least to the extent of using this boiled seed material in white/light dough, even if the boiled solid material very well may be used for other purposes such as in animal feed).
  • the aqueous extract may in one embodiment be used directly as a liquid additive in eh gluten-free dough for making white/light baked products with an improved juiciness and porosity.
  • the aqueous extract may be concentrated e.g. by evaporation under reduced pressure (at ambient temperature) or it may be lyophilized for forming a material that may be reconstituted by adding the removed amount of water for subsequent use as explained supra in light/white baked products or other food types as a thickener.
  • this powder may inter alia be stored under dry conditions without any addition of liquids for reconstitution, and may after a storage period (e.g. up to three months, up to six months or longer depending on the storage conditions) still be sued as an additive to dough (as explained supra) or as a thickener for other food products (as also explained supra).
  • an aqueous extract When an aqueous extract is to be formed from the linseeds there may be used whole seeds or there may be used divided, crushed, ground or mortared seeds.
  • the particle size is not of particular importance, but it is preferred that the particles are not so small that it is difficult to sift or screen them or filter them away after ended extraction to separate the seed shells/seed material from the aqueous extract.
  • the speed of the whipping machine at such a whipping is set to the interval 50-90 rpm, more preferred 60-80 rpm, e.g. 65, 66, 67, 68, 69, 70, 71, 72, 73, 74 or 75 rpm.
  • the relevant polymer component produced according to the invention may be used for producing food products or half-baked food products (e.g. as a thickener in deserte that are to be added fluid in the form of water, milk or corresponding fluids when storing an end product at the consumer).
  • food products or half-baked food products e.g. as a thickener in deserte that are to be added fluid in the form of water, milk or corresponding fluids when storing an end product at the consumer.
  • the polymer component produced according to the invention may be added to the food product by heating thereof for thickening the consistency of such food products when the food products are cooled after a re-boiling or re-heating.
  • an aqueous extract from brown linseeds where there are used whole linseeds where 2 kg linseeds are boiled for 2 hours in water. The seeds are boiled for 15-20 minutes, and then the seeds are filtered from the aqueous extract.
  • the aqueous extract is in this example used in the part part of the dough sections that are not heated.
  • Dough part I is heated, whereas dough part II is mixed at ambient temperature.
  • First water, oil, linseeds and sunflower seed cores are mixed. This composition is boiled to 100° and kept at boiling temperature for 15 minutes, whereupon rice flour is added after the boiling is ended. After the addition of rice flour the mixture thickens. No further heating of this dough part is done prior to the baking step.
  • the hot, thick dough part I is poured (after some cooling) into dough part II in the kitchen blender.
  • a mixing of the two parts is performed at low speed (small shear forces) in the kitchen blender.
  • the mixing is performed during 10 minutes at low rotation speed (70 rpm).
  • the final temperature of the final composition becomes 37-39°C.
  • the dough is placed in a bread form and put to rising at ambient temperature for about 3 hours and up to overnight.
  • the final raised dough is placed in an oven and is baked at 220°C with hot- air fanning for 40 minutes.
  • the product is a gluten-free bread with good taste and juiciness.
  • the contents of nutrients in the dough according to the present invention is given in Table 1 below.
  • the table shows the total contents of the entire dough as well as the contents of a roll (representing about 1/36 of the dough)
  • the recipe supra may also be used for producing rolls wherein the dough is sectioned into a number (e.g. 36) of equally large parts and baked as indicated supra.
  • Example 2
  • Example 1 there is used the same aqueous extract as in Example 1 and in the same way.
  • Dough part I is heated whereas dough part II is mixed at ambient temperature.
  • Dough part I 100 g rice flour
  • the hot and thickly flowing dough part I is subsequent to cooling, poured into dough part II in a kitchen blender.
  • the mixture of the two parts is performed at low speed (small shear forces) in a kitchen blender. Mixing is performed during 10 minutes at low rotation speed (about 65 rpm).
  • the dough is sectioned into 16 equally large starting parts for buns and are placed for rising at ambient temperature for about 3 hours.
  • the raised final buns are placed in an oven and are baked at 220°C with hot-air fanning for 40 minutes.
  • the product is gluten-free buns with a good taste and juiciness.
  • the storage capacity of these buns was investigated by placing half of them in a freezer. When thawing the buns in a microwave oven after a week, the bunds maintain their softness, juiciness and taste in an excellent manner.
  • the recipe may also be used for producing rolls, wherein the dough then is sectioned into a number (e.g 24) of equally large parts and are baked as specified supra.
  • Example 3
  • aqueous extract of brown linseeds where there are used chopped linseeds where it is boiled 2,5 kg linseeds in 8 liters of water.
  • the seeds are boiled for 15 minutes and subsequently the seed material is filtered from the aqueous extract.
  • the aqueous extract is used in this example in the part of the dough sections that is not heated.
  • the two different dough parts are mixed as specified infra. Dough part I is heated whereas dough part II is mixed in at ambient temperature.
  • First water, oil, salt, linseeds and buckwheat are mixed. This mixture is boiled at 100°C and is kept boiling for 15 minutes, whereupon rice flour is added after the boiling is ended. Subsequently to the addition of rice flour the mixture becomes thicker. No further heating of this dough part is performed prior to the baking step.
  • the hot, thickly flowing dough part I is poured after some cooling into dough part II in a kitchen blender.
  • the mixing of the two parts is achieved at low speed (small shear forces) in a kitchen blender.
  • the mixing is performed during 10 minutes at low rotational speed.
  • the dough obtains after the mixing a temperature of 37-39°C.
  • a yeast suspension of 1 dl temperature controlled (lukewarm - 35-37°C) water mixed with 25 g yeast and the final dough is placed for rising at ambient temperature for about 3 hours. During the rising the dough is carefully stirred for avoiding an accumulation of too large gas bubbles in the dough, ensuring a finely pored final product.
  • the dough is divided into 36 equally large parts for baguettes.
  • the finally risen dough is placed in an oven and is baked at 220°C with a hot air fan for 20-25 minutes.
  • the product is light/white baguettes with a good taste and juiciness.
  • Example 3 there is used the same boiled extract as in Example 3, and in the same way.
  • Dough part I is heated, whereas dough part II is mixed at ambient temperature.
  • Dough part I in this example is made by mixing :
  • dough part II Parallel with the heating/boiling of dough part I, there is mixed cold in a kitchen blender the following for dough part II :
  • the hot, thickly flowing dough part I at 70°C is poured into dough part II in a kitchen blender.
  • a mixing to the two parts is achieved at low speed (small shear forces) in the kitchen blender. Mixing is performed during 10 minutes at low rotations speed.
  • the dough achieves subsequently to the mixing a temperature of 37- 39°C.
  • mixing of the dough parts I and II the dough is placed for rising at ambient temperature for about 3 hours.
  • This product is formed to a bread or is placed in a baking form for bread being placed in an oven and baked at 220°C for about 40 minutes in the middle/bottom of the oven.
  • ⁇ the product is bread with good taste and juiciness.
  • This aqueous composition is boiled from ambient temperature to its boiling point and is boiled for 15 minutes. Then the aqueous extract is filtered away to be used later.
  • vanilla sugar 6 g (1 teaspoon)
  • the dough parts I, II and III are carefully mixed together for forming a final batter.
  • the final batter is not to have a too tough structure, and is consequently stirred for a short time only (about 40 seconds). (The stirring speed may be increased if there is made a larger amount of batter. This may be determined by the person skilled in the art.)
  • This aqueous solution is heated from ambient temperature to its boiling point, and is boiled for 15 minutes.
  • the extract from this boiling is filtered away and is kept.
  • the extract is mixed with 60 g rice flour (formed as a sludge with a small amount of water (1 dl)).
  • the dough part I and the dough part II are mixed together for 10-20 minutes at ambient temperature for forming a final dough that may be sectioned into parts of a suitable size (depending on the type of baked product, see supra) and is raised at 30-45°C until they have become doubled in size with respect to their starting volume, and are then baked at 200-220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, and somewhat longer for bread/white bread).
  • this dough part is mixed well with each other and are added the extract (0,8 I) specified supra for providing a final dough that may be separated into sections for baguettes, bread, white bread, etc. These parts may be raised/expanded and baked in a conventional manner.
  • Example 7 it may be made an aqueous linseed polymer base by using C0 2 -binding extract from linseeds and mixing.
  • This composition is boiled up from ambient temperature to its boiling point and is boiled while stirring for 15 minutes.
  • the linseeds are filtered away and the extract is stored (extract I). These linseeds are further added 0,8 I water
  • extract II extract II
  • aqueous phase is combined with extract I (total 2,5 I).
  • This composition may be used as a liquid phase as addition to different flour types and flour compositions added rising/expanding substances (yeast, baking powder, etc.) for producing a baked product.
  • this composition of extracts is dried by evaporation or lyophilization or in another way for forming a powder that may be reconstituted and be used as a binder in baked products.
  • the following flour composition may be used with the aqueous extract from Example 8 for producing a dough composition for light/white baked products.
  • This composition of ingredients is mixed well and added the extract composition from Example 8 without linseeds.
  • This example concerns the production of light/white dough of potato flour with a small amount of out seeds (fiber) and fiber husk to gluten-free
  • This aqueous solution is heated from ambient temperature to its boiling point and is boiled for 15 minutes.
  • the extract from this boiling is filtered away and kept.
  • Dough part II (yeast composition)
  • Dough part I and dough part II are mixed with each other for 2-5 minutes and then added dough part III and mixed for 5-20 minutes at ambient temperature for forming a final dough that may be divided into suitable large parts (depending on the type of baked product, see supra) and is raised/expanded at 30-45°C until they have become doubly large from their starting volume, and are then baked at 200- 220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).
  • This example concerns the production of light/white dough of potato flour and maize flour with some oat flakes, millet, fiber husk, sunflower seed cores and pumpkin seed cores to gluten-free bread/baguettes/hamburger breads.
  • This aqueous solution is heated from ambient temperature to its boiling point and is boiled for 15 minutes.
  • the extract from this boiling is filtered away and stored.
  • Dough part I and dough part II are mixed with each other for 2-5 minutes and are then added dough part III, and are mixed for 5-20 minutes at ambient temperature for forming a final dough that may be divided into suitably large sections (depending on the type of baked product, see supra) and are raised/expanded at 30-45°C until they have become double in size as their starting volume, and are then baked at 200-220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread)
  • This example concerns a pre-packed lyophilized linseed product for producing light/white dough of potato flour and maize flour with some oat flakes, fiber husk and sunflower seed cores for gluten-free bread/baguettes/hamburger breads.
  • Dough part I Dough part I :
  • Lyophilized extract corresponding to the amount from 130 g brown linseeds 1,3 liters of water
  • Dough part I is mixed well before it is added dough part II. All mixing is performed at ambient temperature and preferably with water at a temperature of 37°C for forming a final dough that may be divided into suitably large parts (depending on the type of baked product, see supra) and are raised/expanded at 30- 45°C for about 30 minutes, and are then baked at 200-230°for 20 to 35 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).
  • This example concerns pre-packed lyophilized linseed product for producing dough of mainly potato flour with some oat flakes, fiber husk and sunflower seed cores for gluten-free bread/baguettes/hamburger breads.
  • Baked products from this example may typically be called potato bread/baguettes/rolls with an increased content of fibers.
  • Lyopilized extract corresponding to the amount of 160 g brown linseeds
  • Dough part I is mixed well prior to its being added to dough part II. All mixing is performed at ambient temperature and preferably with water at a temperature of 37°C for forming a final dough that may be divided into suitably large parts (depending on the type of baked product, see supra) and are raised/expanded at 30-45°C for 30-40 minutes, and are then baked at 200-230°C for 20 to 45 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).
  • the invention concerns a polymer component extracted from brown/black seeds from the linen plant (linum practiseissimum) , said polymer component having been produced by adding brown/black seeds from the linen plant (linum usiatissimum) to water or an aqueous medium such as an aqueous composition of ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc.
  • oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such oil compositions with the relevant polar solvents or compositions thereof, at a temperature where the aqueous medium or composition is liquid and for a time period of up to 48 hours for extracting said pol- ymer component from the linseeds and separating the solid and dissolved materials form the solvent fluid.
  • the invention concerns a polymer component as specified supra, present as a dry material formed by subjecting the solvent/solvent composition, after having removed the solid, undissolved material, for evaporation of lyoph- ilization.
  • the invention concerns the use of a polymer component from seeds of the linen plant (linum usitatissimum), said polymer component having been produced by adding brown/black seeds from the linen plant ⁇ linum usitatissimum) to water or an aqueous medium such as an aqueous composition of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc.
  • polar solvents such as aqueous ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc.
  • oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such oil compositions with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and over a time period of up to 48 hours, for extracting said polymer component from the linseeds and separating the solid and undissolved material from the solvent, for producing light/white baked products.
  • plant oils unsunflower seed oil, rape seed oil, olive oil, etc.
  • animal oils or such oil compositions with the relevant polar solvents or mixtures thereof at a temperature where the aqueous medium or composition is liquid and over a time period of up to 48 hours, for extracting said polymer component from the linseeds and separating the solid and undissolved material from the solvent, for producing light/white baked products.
  • the invention concerns the use as specified supra, where the solvent is water.
  • a fifth aspect of the invention concerns the use as disclosed supra, wherein the temperature that the solvent/solvent composition and the brown/black linseeds are heated to lies below the boiling point of the solvent/solvent composition, such as 10°C below the boiling point of the solvent or 20°C below the boiling point of the solvent or 30°C below the boiling point of the solvent, e.g. from ambient temperature/room temperature and up to 30°C below the boiling point for the solvent/solvent composition.
  • the invention concerns the use as disclosed supra, wherein the solvent medium consists of a consumable/edible fluid.
  • the invention concerns the use as disclosed supra, wherein the solvent medium containing the extracted polymer component is used directly or after reducing the volume thereof, in the dough for the relevant light/white baked product.
  • the invention concerns the use as disclosed supra, wherein the solvent medium is removed from the polymer component.
  • the invention concerns the use as disclosed supra, wherein the polymer component, after having been dried, is reconstituted in a consumable/edible fluid prior to its addition to the relevant dough or dough part.
  • the invention concerns the use as disclosed supra, wherein the dough or dough part is added fiber husk.
  • the invention concerns the use as disclosed supra, wherein the light/white baked product is rolls, buns, white bread, baguettes of braided white bread.
  • the present invention concerns a kit for producing light/white baked products with a reduced content of gluten, wherein said kit comprises at least two dough parts whereof at least one dough part with a reduced content of gluten is added the polymer component as disclosed supra.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Peptides Or Proteins (AREA)
  • Pretreatment Of Seeds And Plants (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne un composant polymère extrait de graines de lin brunes/noires issues de la plante de lin (linum usitatissimum), ledit composant polymère étant produit en ajoutant des graines brunes/noires issues de la plante de lin (linum usitatissimm) à de l'eau ou un milieu aqueux tel qu'une composition aqueuse de solvants biologiquement compatibles, par exemple des solvants polaires tels que de l'éthanol aqueux (0 à 96 % d'éthanol), du méthanol (pur ou mélangé à de l'eau), de l'éther, etc., seuls ou sous forme de compositions de tels solvants, ou des compositions huile dans l'eau ou eau dans l'huile avec des huiles végétales (huile de tournesol, huile de colza, huile d'olive, etc.) ou des huiles animales ou de telles compositions avec les solvants polaires appropriés ou des mélanges de ceux-ci, à une température à laquelle le milieu aqueux de la composition est liquide et pendant une période allant jusqu'à 48 heures, afin d'extraire ledit composant polymère des graines de lin, et en séparant du liquide de solvants la matière solide au sein de la matière dissoute.
PCT/NO2015/050109 2014-06-17 2015-06-17 Composant polymère isolé à partir de graines de lin brunes et son utilisation WO2015194967A1 (fr)

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NO20140758 2014-06-17
NO20140758A NO338131B1 (no) 2014-06-17 2014-06-17 Anvendelse av vandig uttrekk fra brune/sorte linfrø i lyst glutenfritt bakverk

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3115658A1 (fr) * 2020-11-03 2022-05-06 Rouba ASSAF Méthode de fabrication de pains crackers
WO2024052577A1 (fr) 2022-09-09 2024-03-14 N.V. Nutricia Composition multifibre à fermentation améliorée

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3115658A1 (fr) * 2020-11-03 2022-05-06 Rouba ASSAF Méthode de fabrication de pains crackers
WO2024052577A1 (fr) 2022-09-09 2024-03-14 N.V. Nutricia Composition multifibre à fermentation améliorée

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NO338131B1 (no) 2016-08-01
EP3157341A1 (fr) 2017-04-26
NO20140758A1 (no) 2015-12-18

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