GB407213A - Process of improving flours or dough prepared therefrom for the manufacture of foodstuffs - Google Patents

Abstract

The dough-forming properties of wheat, rye, barley, oat, maize, rice, potato, legume, soya bean, tapioca, starch, aleuron, wheat gluten or other food flours are improved by addition of germinal substance from the seed kernels of the carob tree or of related plants of the caesalpiniaceae or the mimosaceae, for example, cercis siliquastrum, cercis canadensis, cercis chinensis, or of dry gluten proteins of such seed parts, the amount of the flour exceeding that of the addition. In separating the germinal substance from the seeds and in the subsequent milling, care is taken that the chemical, heat or other treatment does not denature the substance, e.g. in using a wet extraction the subsequent drying is preferably effected at not over 40-50 DEG C., the drying being assisted by use of a vacuum or a warmed air current. The gluten proteins are prepared by lixiviating the seeds, preferably after husking and comminuting, with warm water to extract soluble substances, and the gluten is then washed out of the residue. Alternatively the gluten is obtained from the germinal substance which may be ground and made into a paste from which the gluten is washed. The amount of germinal substance or gluten added to the flour is 1/4 -40 per cent. Reference has been directed by the Comptroller to Specification 386,167, [Group VI].ALSO:Gluten proteins are prepared from the seed kernels of the carob tree or of related plants of the caesalpiniaceae or the mimosaceae, for example cercis siliquastrum, cercis canadensis, cercis chinensis, by lixiviating the seeds, preferably after husking and comminuting, with warm water to extract soluble substances, and then washing the gluten out of the residue. Alternatively the gluten is obtained from the germinal substance of these seeds which may be ground and made into a paste from which the gluten is washed. Reference has been directed by the Comptroller to Specification 386,167, [Group VI].ALSO:The dough-forming properties of wheat, rye, barley, oat, maize, rice, potato, legume, soya bean, tapioca, starch, aleuron, wheat gluten, or other food flours are improved by addition of germinal substance from the seed kernels of the carob tree or of related plants of the caesalpiniaceae or the mimosaceae, for example cercis siliquastrum, cercis canadensis, cercis chinensis, or of dry gluten proteins of such seed parts, the amount of the fluor exceeding that of the addition. Instead of adding these substances to the flour they can be added in preparing the dough or to the dough itself. In separating the germinal substance from the seeds and in the subsequent milling, care is taken that the chemical, heat or other treatment does not denature the substance, e.g. in using a wet extraction the subsequent drying is preferably effected at not over 40-50 DEG C., the drying being assisted by use of a vacuum or a warmed air current. The gluten proteins are prepared by lixiviating the seeds, preferably after husking and comminuting, with warm water to extract soluble substances, and the gluten is then washed out of the residue. Alternatively the gluten is obtained from the germinal substance which may be ground and made into a paste from which the gluten is washed. The amount of germinal substance or gluten added to the flour or dough is 1/4 -40 per cent. Examples of the preparation of bread from wheat, rye or rice flour with addition of germinal substance from the carob bean are given. In a further example, an aerated bread is prepared from a mixture of wheat flour, wheat gluten flour and flour of the carob germ or flour of the gluten obtained from the carob germ, citric acid or other acid or acidic substance being added to the dough prepared from mixture to prevent appearance of a green colour. The dough is then aerated, e.g. by kneading in a hermetically closed kneader into which carbon dioxide at 6-7 atmospheres pressure is forced. The dough obtained is pressed through a pipe and the cord produced cut up into pieces and baked. Aerated bread may also be obtained by kneading moist wheat gluten or a mixture thereof with gluten from said seeds with a dough made from a mixture of wheat gluten flour and flour from the germs of said seeds, or flour of the gluten obtained from said seeds or flours of this kind alone. The germinal substance or gluten may also be kneaded up with a dough made from wheat flour alone. Paste goods such as macaroni may be prepared in similar manner. Gluten bread poor in carbohydrates can be prepared from a mixture of wheat gluten or aleuron flour and flour of the germinal substance of said seeds or of the gluten therefrom. Reference has been directed by the Comptroller to Specification 386,167.