WO2018217177A1 - Gluten free and diabetic wafer - Google Patents

Gluten free and diabetic wafer Download PDF

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Publication number
WO2018217177A1
WO2018217177A1 PCT/TR2017/050438 TR2017050438W WO2018217177A1 WO 2018217177 A1 WO2018217177 A1 WO 2018217177A1 TR 2017050438 W TR2017050438 W TR 2017050438W WO 2018217177 A1 WO2018217177 A1 WO 2018217177A1
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WO
WIPO (PCT)
Prior art keywords
flour
diabetic
wafer
gluten
gluten free
Prior art date
Application number
PCT/TR2017/050438
Other languages
French (fr)
Inventor
Abdullah SERİN
Original Assignee
Serin Abdullah
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 Serin Abdullah filed Critical Serin Abdullah
Publication of WO2018217177A1 publication Critical patent/WO2018217177A1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives 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
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof

Definitions

  • the invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement and thus separated from the similar products.
  • the currently produced diabetic wafers are made from wheat flour and therefore contain gluten. For this reason, it is not possible for celiac patients to use diabetes products. This means that a person with both diabetes and celiac disease cannot consume these products. However, since starch is used in most of the products produced for celiac patients, it increases the risk of sugar release and diabetes. In addition, aroma is used in the wafer technology and the real fruit extract is not used completely but it is supported with aroma only.
  • the invention is both a gluten-free and diabetic product and gluten-free flour is selected for the waffle leaf. These selected flours have low glycemic index. In addition, food fibers have been added to these flours.
  • the flour to be used is chosen from at least one of the following types of flours: quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour. Innovation is being created without the use of widely used starches in existing gluten-free flours.
  • the formulation for leaf flour is determined as at least one of the following types of flours; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour in the amount of %97, %1 amount of modified corn flour (corn suprex) and/or %1 -2 amount of gum, and %1 amount of E472e Mono- and di-glycerides diacetyltartaric acid esters.
  • a normal wafer cream contains 30% sugar, 30% starch, and 30% vegetable palm oil. In the remaining 10% milk powder and / or cocoa are present. Novelties in our invention are at least one of the coconut oil and cocoa butter are preferred instead of palm oil, at least one of the following sweeteners is used instead of sugar; aspartam, sorbitol, mannitol, saccharin, cyclamate and stevia and complementing the void resulting from reduced usage of sweeteners with food fiber and resistant starches (at least one of the resistant maltodextrins, galacto-saccharides, cellulose, hemicelluloses, hemiglucans, pectins, mucilages, oligosaccharides (inulin), ⁇ -glucan and lignin) because of being about 300-400 times more sweet than the sugar.
  • Resistant starches are also used as fat substitutes. For this reason, the harmful effects of oil is reduced by reducing the amount of oil to be used in the cream.
  • vitamins and minerals are added to the cream. This makes the invention more useful for patients with insufficient nourishing celiac and diabetes.
  • the fiber content of the final product is 30%. Considering the normal weight of wafers, this figure stands out as 12 gr fiber. Therefore, it is possible to meet half of the daily fiber requirement of an adult individual by consuming the waffle mentioned in our invention of 1 slice per day. 30% of the total amount of flour in the wafer leaf consists of fiber.
  • the flour to be used is at least one of the following flour types; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour and an innovation is being created without the use of widely used starches in existing gluten-free flours.
  • the formulation for leaf flour is determined as at least one of the following types of flours; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour in the amount of %97, %1 amount of modified corn flour (corn suprex) and/or %1 -2 amount of gum, and %1 amount of E472e Mono- and di-glycerides diacetyltartaric acid esters.
  • blood sugar level correcting components such as flax seed, almond flour, cinnamon, sweet potato, blueberry, grape kernel and natural fruit extracts instead of artificial aromas and natural dyes instead of synthetic dyes a more natural product has been produced.
  • Fruits with low glycemic index are selected for the real fruit extract (such as bananas, strawberries, nuts, peanuts, walnuts, almonds, pistachios, pine nuts).
  • the real fruit extract such as bananas, strawberries, nuts, peanuts, walnuts, almonds, pistachios, pine nuts.
  • at least one of following spices is added if desired to the product; cinnamon, clove, ginger, blueberry, flaxseed, turmeric, cardamom, mahalep spices.
  • the fast spinning dough mixer sodium bicarbonate in the range of 50 - 100 gr, ammonium bicarbonate in the range of 100 - 200 gr, sodium aluminate phosphate (SALP) in 10 gr, and 2 g of sodium meta bisulphite are used. Meta bisulphite is not used as a baking powder here, but to reduce its solubility if the dough is concise.
  • Aluminum sulphate is used as a baking powder. Apart from that, 100 gr of lecithin and 100 g of sunflower oil are mixed for 5 minutes and then rested for 1 minute.

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

Abstract

The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement and thus separated from the similar products.

Description

GLUTEN FREE AND DIABETIC WAFER
TECHNICAL FIELD
The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement and thus separated from the similar products. PRIOR ART
The currently produced diabetic wafers are made from wheat flour and therefore contain gluten. For this reason, it is not possible for celiac patients to use diabetes products. This means that a person with both diabetes and celiac disease cannot consume these products. However, since starch is used in most of the products produced for celiac patients, it increases the risk of sugar release and diabetes. In addition, aroma is used in the wafer technology and the real fruit extract is not used completely but it is supported with aroma only.
In our country, the rate of incidence of diabetes is around 5%, and the celiac disease is 1 %. The products that need to be used in these diseases, which are increasing in number of patients, are very expensive, and from our country's point of view, most of the market is welcomed with imported products
BRIEF DESCRIPTION OF THE INVENTION
The invention is both a gluten-free and diabetic product and gluten-free flour is selected for the waffle leaf. These selected flours have low glycemic index. In addition, food fibers have been added to these flours.
30% of the total amount of flour in the waffle leaf consists of fiber. The flour to be used is chosen from at least one of the following types of flours: quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour. Innovation is being created without the use of widely used starches in existing gluten-free flours. The formulation for leaf flour is determined as at least one of the following types of flours; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour in the amount of %97, %1 amount of modified corn flour (corn suprex) and/or %1 -2 amount of gum, and %1 amount of E472e Mono- and di-glycerides diacetyltartaric acid esters.
DETAILED DESCRIPTION OF THE INVENTION
A normal wafer cream contains 30% sugar, 30% starch, and 30% vegetable palm oil. In the remaining 10% milk powder and / or cocoa are present. Novelties in our invention are at least one of the coconut oil and cocoa butter are preferred instead of palm oil, at least one of the following sweeteners is used instead of sugar; aspartam, sorbitol, mannitol, saccharin, cyclamate and stevia and complementing the void resulting from reduced usage of sweeteners with food fiber and resistant starches (at least one of the resistant maltodextrins, galacto-saccharides, cellulose, hemicelluloses, hemiglucans, pectins, mucilages, oligosaccharides (inulin), β-glucan and lignin) because of being about 300-400 times more sweet than the sugar. Resistant starches are also used as fat substitutes. For this reason, the harmful effects of oil is reduced by reducing the amount of oil to be used in the cream. In addition, unlike the known technology, vitamins and minerals are added to the cream. This makes the invention more useful for patients with insufficient nourishing celiac and diabetes.
The fiber content of the final product is 30%. Considering the normal weight of wafers, this figure stands out as 12 gr fiber. Therefore, it is possible to meet half of the daily fiber requirement of an adult individual by consuming the waffle mentioned in our invention of 1 slice per day. 30% of the total amount of flour in the wafer leaf consists of fiber. The flour to be used is at least one of the following flour types; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour and an innovation is being created without the use of widely used starches in existing gluten-free flours. Since the starch in gluten-free products was not removed in the prior art, the use of these products for diabetic patients was not possible. In other words, starch was gluten- free, which was advantageous for celiac disease but was a disadvantage for diabetics. We have solved this problem using diabetic flour instead of starch. We have removed this negativity by using diabetic flour instead of starch and combining the two products which contrast with the known technique.
The formulation for leaf flour is determined as at least one of the following types of flours; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour in the amount of %97, %1 amount of modified corn flour (corn suprex) and/or %1 -2 amount of gum, and %1 amount of E472e Mono- and di-glycerides diacetyltartaric acid esters.
In the product by using, blood sugar level correcting components such as flax seed, almond flour, cinnamon, sweet potato, blueberry, grape kernel and natural fruit extracts instead of artificial aromas and natural dyes instead of synthetic dyes a more natural product has been produced.
Fruits with low glycemic index are selected for the real fruit extract (such as bananas, strawberries, nuts, peanuts, walnuts, almonds, pistachios, pine nuts). In addition, at least one of following spices is added if desired to the product; cinnamon, clove, ginger, blueberry, flaxseed, turmeric, cardamom, mahalep spices.
Preparation Method:
The method to be described in this section is for sampling and does not aim at any restriction in use.
50 kg flour mixture and 70 kg water are added to the fast spinning dough mixer. As the baking powder, sodium bicarbonate in the range of 50 - 100 gr, ammonium bicarbonate in the range of 100 - 200 gr, sodium aluminate phosphate (SALP) in 10 gr, and 2 g of sodium meta bisulphite are used. Meta bisulphite is not used as a baking powder here, but to reduce its solubility if the dough is concise. Aluminum sulphate is used as a baking powder. Apart from that, 100 gr of lecithin and 100 g of sunflower oil are mixed for 5 minutes and then rested for 1 minute.
After pouring 120 grams of dough into the wafer plates, it is cooked for 2 minutes. In this process, 70 gr of moisture is extracted from the dough and a wafer leaf is obtained with a weight of 50 g and a moisture of %2. Cream is spread between these waffle leaves, which are aligned as 5 sheets of leaves and 4 lines of cream, through a cream spreading machine. With the addition of cream, the proportion of the material in the wafers has been resulted to 75% cream and 25% wafers. After that procedure, the wafers are cooled for 10 minutes in a 7-degree cooler (horizontal or vertical cooler). Then they are sliced with a cutting machine. Slicing in the cutting machine is done with 0,5 mm - 0,6 mm and 1 mm thick wires or 0,5 mm - 1 mm thick knives. The values of the obtained product are given in the following tables.
Figure imgf000005_0001
Figure imgf000005_0002
Length of a Slice (mm) Width of a Slice (mm) Height of a Slice (mm) Weight of a Slice (gr)
135 ± 1 33 ± 1 17 ± 2 40

Claims

1 . A gluten free and diabetic wafer characterized in that by comprising at least one of the following flour types; quinoa, lupine, teff, taro flour, amarant, chickpea flour, corn flour, lentil flour, sweet potato flour, soybean flour, millet and sorghum flour, at least one of the coconut oil and cocoa butter, at least one of the following sweeteners; aspartam, sorbitol, mannitol, saccharin, cyclamate and stevia, at least one of the resistant maltodextrins, galacto- saccharides, cellulose, hemicelluloses, hemiglucans, pectins, mucilages, oligosaccharides (inulin), β-glucan and lignin and a vitamin and mineral added cream.
2. The gluten free and diabetic wafer mentioned in Claim 1 characterized in that by comprising at least one of the cinnamon, clove, ginger, blueberry, flaxseed, turmeric, cardamom, mahalep spices
PCT/TR2017/050438 2017-05-23 2017-09-21 Gluten free and diabetic wafer WO2018217177A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201707461 2017-05-23
TR2017/07461 2017-05-23

Publications (1)

Publication Number Publication Date
WO2018217177A1 true WO2018217177A1 (en) 2018-11-29

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Country Status (1)

Country Link
WO (1) WO2018217177A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2720687C1 (en) * 2019-10-04 2020-05-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") Gluten-free crisp bread production method
CN111893157A (en) * 2020-08-17 2020-11-06 西北农林科技大学 Quinoa peptide for reducing blood sugar and preparation method and application thereof
RU2748592C1 (en) * 2020-01-09 2021-05-27 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Biscuit semi-manufactured product containing plant-based fat for gluten-free diet
DE102020105009A1 (en) 2020-02-26 2021-08-26 Nina Stricker Gluten-free biscuits and process for making such
EP4230045A1 (en) * 2022-02-18 2023-08-23 Stefan cel Mare University of Suceava Aglutenic and functional wafers and process for obtaining them
RU2803801C1 (en) * 2022-11-23 2023-09-19 Федеральное государственное бюджетное научное учреждение "Российский научно-исследовательский и проектно-технологический институт сорго и кукурузы" Ingredients for making flour confectionery products from whole-grain sorghum flour for dietary nutrition

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020039612A1 (en) * 2000-08-21 2002-04-04 Charles Gambino Frozen filled waffle
CA2744122A1 (en) * 2005-12-13 2007-06-21 Archer-Daniels-Midland Company Food products and compositions
US20090081335A1 (en) * 2007-09-20 2009-03-26 Deirdre Ortiz Crisp, filled foods and methods related thereto
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
US20140030376A1 (en) * 2010-12-08 2014-01-30 Michele Zebert Caws Gluten-free ready-to-eat food composition
US20140044839A1 (en) * 2010-11-15 2014-02-13 Andrea Cattaruzza Dough products comprising ethylcellulose and exhibiting reduced oil migration
RU2528463C1 (en) * 2013-04-03 2014-09-20 Общество с ограниченной ответственностью "Производственная фирма "Авангард" Cookie

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20020039612A1 (en) * 2000-08-21 2002-04-04 Charles Gambino Frozen filled waffle
CA2744122A1 (en) * 2005-12-13 2007-06-21 Archer-Daniels-Midland Company Food products and compositions
US20090081335A1 (en) * 2007-09-20 2009-03-26 Deirdre Ortiz Crisp, filled foods and methods related thereto
US20120121758A1 (en) * 2010-11-12 2012-05-17 Becker Laura Lane Allergen-free compositions
US20140044839A1 (en) * 2010-11-15 2014-02-13 Andrea Cattaruzza Dough products comprising ethylcellulose and exhibiting reduced oil migration
US20140030376A1 (en) * 2010-12-08 2014-01-30 Michele Zebert Caws Gluten-free ready-to-eat food composition
RU2528463C1 (en) * 2013-04-03 2014-09-20 Общество с ограниченной ответственностью "Производственная фирма "Авангард" Cookie

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2720687C1 (en) * 2019-10-04 2020-05-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") Gluten-free crisp bread production method
RU2748592C1 (en) * 2020-01-09 2021-05-27 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" Biscuit semi-manufactured product containing plant-based fat for gluten-free diet
DE102020105009A1 (en) 2020-02-26 2021-08-26 Nina Stricker Gluten-free biscuits and process for making such
DE102020105009B4 (en) 2020-02-26 2024-07-18 Nina Stricker Gluten-free pastry and process for producing such a pastry
CN111893157A (en) * 2020-08-17 2020-11-06 西北农林科技大学 Quinoa peptide for reducing blood sugar and preparation method and application thereof
EP4230045A1 (en) * 2022-02-18 2023-08-23 Stefan cel Mare University of Suceava Aglutenic and functional wafers and process for obtaining them
RU2803801C1 (en) * 2022-11-23 2023-09-19 Федеральное государственное бюджетное научное учреждение "Российский научно-исследовательский и проектно-технологический институт сорго и кукурузы" Ingredients for making flour confectionery products from whole-grain sorghum flour for dietary nutrition

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