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WO2007137578A1 - Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread - Google Patents

Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread Download PDF

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

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay. The gel preferred gel-forming ingredient is derived from psyllium which provides mucilage when wet. The mucilage is combined with a leavening agent and albumin to yield a binder for flour to make dough. Gluten-free materials are preferred. The dry ingredients may conveniently be divided into two dry portions. The first portion, when water is added, provides a binder that is mixed with flour from the second portion. Alternatively can all dry ingredients in combination be watered to form dough which is promptly baked. The dough is formed and baked in the conventional manner.

Description

Dry mixtures for the purpose of making of dough for a gluten- free bread and a method of making a gluten-free dry mixture and gluten-free bread.
Field of the invention
The present invention discloses a new kind of bread comprising ground flour, preferably naturally gluten-free flour, by using a dry mix of selected powdered materials comprising foam forming material, and yeast, and a gel-forming plant material.
Introduction
Recipes and relevant methods for preparing home-baked, gluten-free bread are widely known. Gluten-free wheat flour composed of wheat starch is commercially available. A commercial product consisting of brown rice, buckwheat, maize flour or corn starch, sugar beet, psyllium seed bran, and potato starch. Bread made of this material is made in a similar process for making normal bread but the dough is difficult, heavy and time-consuming to handle and the product is considerably different from normal bread in appearance and consistency.
Gluten-free bread is considerably more expensive that normal bread. This may be due to the fact that products are specialized for supplying a relatively small demand from a few consumers who may have access to subsidized support because they suffer from gluten intolerance, and therefore are forced to pay an elevated price. However the raw materials used are considerably more expensive than those used for ordinary bread as gluten-free flour, and especially naturally occurring forms of suitable gluten-free flour, are expensive to buy. The bread produced has the same appearance as ordinary bread, is light and porous, and is wholesome to taste, has an elastic crumb and has a crisp crust and is thus amenable to immediate introduction to the consumer as it represents an advance in quality and acceptability compared to other alternative gluten-free types of bread.
Background of the invention
KATO SUSUMU(JP) in WO2004080186 discloses a method of making gluten- free bread from partitioned portions of the ingredients as dough and flour mixture. In this method bread is made from non-waxy rice as the main material, which comprises a first step of mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from non-waxy rice as to 100 parts by mass) of rice flour with 10 to 15 times as much water and heating the mixture to gelatinize starch in the rice flour to give a viscous slurry. In the subsequent step the slurry is mixed with the remainder of the rice flour and water in an amount 0.1 to 0.2 time as much as the remainder of the rice flour and yeast is added to yield a free flowing bread dough; In further steps the bread dough mixture is pouring the into a mold and warmed to allow fermentation and the fermented dough is baked in an oven. The bread thus obtained is substantially free from gluten. The procedure does not involve the partitioning of the components into two dry portions as the first portion is premixed with water to form a viscous binder whereupon the remainder of the rice is added together with more water and yeast. The use of egg albumin has also been disclosed by WOESTΞLANDT YVES (FR) in EP0642737. Gluten-free bread, characterized by the fact that it is produced from gluten-free flour and eggs and optionally baking powder and baker's yeast. Wheat flour is used together with egg albumin, and optional additions of butter fat. No water or other liquids are added. The mixture is whipped to foam in the course of 5 to 30 minutes and left to ferment and rise in the course of 12 hours during which time the vole increases threefold. The egg bound mass is subsequently baked to form a loaf which resembles ordinary bread. Ortega in CA2412511, discloses a Gluten-free bakery process for preparing gluten-free bread comprising mixing water with a dry mix to form dough, shaping the dough into units for baking, proofing the shaped units, and baking. The dry mix comprised flour, 0.5% quick- leavening active dry yeast and dough conditioners selected from a mixture of gums. The process involves a proving stage of about 45 minutes where fermentation is initiated. About 300 ml of water is added to form dough of about 600 grams and a bread of about 490 grams, when baked and a density of about .22 g/ml to about .25 g/ml. The process is used for preparing gluten-free bread wherein the flour comprises a blend of soybean, rice and corn flours and starches.
Trop, et al . in US4451491 disclose a mix for the preparation of bread and cake products. The preparation comprises a non-wheat-based starch obtained from the group consisting of corn flour, rice flour, soybean flour, potato flour, tapioca flour, cassava flour, sweet potato flour and yams, a gluten-substitute gum, selected from the group consisting of xanthan gum, guar gum, locust-bean gum, alginate, pre-gelatinized starch and carboxy-methylcellulose, an emulsified-fat and a powdered whipping agent, selected from the group consisting of spray dried margarine, spray dried butter, spray dried cream, vegetable lipid whipping agents . The products are produced in a substantial absence of wheat flour. The mix also can be supplemented by a binding agent selected from the group consisting of gelatin, instant gelatin, agar-agar and carrageen.
Fan in US4481222 discloses a dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening agents, active dry yeast, and a selected gum mixture comprising propylene glycol alginate, and a member selected from the group consisting of karaya gum, guar gum, xanthan gum, carboxy- methyl cellulose, carrageen gum, and mixtures thereof. Baked goods prepared from dough made from the dry mixes herein require no kneading step. After a shortened fermentation step, the dough can be baked in a conventional manner. The resultant baked goods are characterized by high specific volume and a bread-like consistency and texture. However flour containing 8% gluten is the preferred material in the procedure. The gum combination used seeks to compensate for the loss of gluten in the process and enables the use of limited kneading times without loss of consistency.
Summary of the invention
This invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing Gluten-free bread. Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay. The ingredients may conveniently be divided into two dry portions . The first portion, when water is added, provides a binder that is mixed with flour from the second portion. Alternatively can all dry ingredients in combination be watered to form dough which is promptly baked.
Detailed description of the invention
The invention is carried by making naturally derived gluten-free dough from a dry mixture comprising a gel-forming plant material, a leavening agent such as yeast, a foam forming material such as egg albumin, and a grain or seed flour such as a naturally derived gluten-free flour. According to the invention it is convenient and practical to partition the composition into two measured portions wherein the first portion comprises gel-forming plant material, leavening agent and a foam forming agent. The second dry portion comprises particular quantities of one or more kinds of naturally derived gluten-free flour, which individually can be used together with the first portion.
Characteristically, the leavening agent or the foam-forming agent, or both of these components, which, optionally, is left out of the measured first dry-mix portion, can be added to the final mix at the mixing stage when water is added. If the leavening agent is a dry chemical powder such as baking powder then it may conveniently be included in the second flour portion. The first portion containing the gel-forming material comprises a gel-forming material which is essential for carrying out the invention. The gel-forming material can be selected from mucilage forming agents known to people versed in the art. It has been found that a particular gel-forming agent, psyllium, offers advantageous properties in processing and in the final product and does not affect the taste as much as other materials such as sodium alginate xanthan gum, pre-gelatinized starch and carboxy-methylcellulose. Most alternative agents do not possess the remarkable ability of psyllium to swell and rapidly form mucilage on addition of water. It is characteristic of psyllium that the water content of the mucilage formed can be highly varied while maintaining the viscous gel rheology. Psyllium or Ispaghula is the common name used for several members of the plant genus Plantago whose seeds are used commercially for the production of mucilage. Seed produced from P. ovata is known as white psyllium and is the type of seed providing the husks used as an ingredient in this invention. Psyllium is a lipid-lowering agent with reductions seen in blood levels of total cholesterol and low-density lipoprotein ("bad cholesterol") . Psyllium has been used as a laxative and has also been applied in the treatment of diarrhea. The mucilage obtained from psyllium comes from the seed coat. Upon absorbing water, the clear, colorless, mucilaginous gel that forms increases in volume by tenfold or more. Psyllium is mainly used as a dietary fiber, which is not absorbed by the small intestine. Psyllium husks can be obtained from W. Ratje Froeskaller ApS, Kirstinehoej 34, DK-2770 Kastrup. Denmark www.husk.dk or alternatively from MATAS Rørmosevej 1, 3450 Allerød. www.matas ,dk Used in the present invention it generates the mucilage used to bind the remaining ingredients without the use of mechanical effort so that light mixing by hand suffices to make a fluid binding portion which is used to make the final dough when the second portion consisting primarily of flour is added. The mucilage prepared from psyllium husks allows great variation in the amount of water added to the solid matter of the dry-mixture. A solid to liquid ration varying from 2 parts solids to 5 parts water makes a very light highly porous bread while a solid to liquid ratio of 4:5 makes a firm, compact finely-pored product. A solid to liquid varying from 2.5:5 to 3.5:5 allows adequate variation in the specific volume of the final product according to the consumers' normal requirement and these limits are the preferred bounds of the solids to water ratio.
Another characteristic feature of the composition containing psyllium mucilage is that it allows the avoidance of the traditional fermentation step also called proving or raising step. The mixture of all ingredients, optionally mixed from two dry partitioned portions of the ingredients, when finally mixed with water can de poured into a receptacle such as a bread form and immediately baked in an oven in the usual way. The final mixture with water forms viscous slurry in the course of a few minutes and can be formed or alternatively poured in portions onto an oven plate and placed in a cold oven. It is not a requirement of the procedure that the material be fermented or placed directly into a heated oven.
The choice of ingredients in the second portion, which mainly consists of flour, may be varied according to the preference and choice of the consumer. Whereas the method primarily is directed towards preparation of gluten-free bread there are no restrictions dictated by the process disclosed on the composition of the second portion. It may consist of various products known not to contain gluten, or wheat flour where gluten is removed or reduced or even a normal flour containing higher levels of protein.
The second portion may also comprise nuts or seeds or kernels of grain, fruit and other desirable supplements at the choice of the consumer.
The dough can also be combined with other foodstuffs and may be packed in these or pack other foodstuffs in. The dough may also be used for beignet wherein other foods are packed into the dough and deep-fried.
Examples
The dry mix procedure enables a pre-batch to be made comprising psyllium, yeast and albumin which may be used with a wide variety of alternative flours selected by the consumer. The procedures are so simple and robust that practically anyone can successfully make wholesome bread when using the materials and method disclosed in the invention.
Example 1.
Part A
Dried 6 gm.
Bakers Yeast
Chicken 12 gin.
Egg
Albumin
Psyllium 13 gm.
Part B
Buckwheat 100 gm. kernels
Rice 40 gm. flour
Maize 40 gm. flour
Sesame 40 gm. flour
Lin flour 40 gm.
Water 500 gm
For this recipe two mixing procedures may be adopted. Mixing Procedure 1. Duration 20 minutes. 500ml water is added to the yeast, albumin and psyllium. After 15 minutes the mixture is whipped to foam and the flour and grain is added.
Mixing Procedure 2.
All components are mixed dry and 500 ml. of water added. The mix coagulates in 5 to 7 minutes without any further mixing so that the material is not agitated or whipped subsequent to water addition. The mix can be made in a baking form when using the second procedure. The form and the coagulated contents can securely be put into an oven for baking after the5 to 7 minutes coagulation period. For both mixing procedures the resulting dough is baked immediately, without delay for fermentation, in the conventional manner.
Example 2
Part A
Baking Powder 6 gm.
Chicken Egg Albumin 12 gm.
Psyllium 13 gm.
Part B
Rice flour 100 gm.
Buckwheat flour 50 gm.
Maize flour 50 gm.
Sesame flour 60 gm.
Millet flour 40 gm.
Water 500 gm
Mixing Procedure 2. quoted above was used in example 2. All components are mixed dry and 500 ml. of water added. The form and the coagulated contents can securely be put into an oven for baking after the 5 to 7 minutes coagulation period. The resulting dough is baked immediately, without delay for fermentation, sin the conventional manner . Example 3
Part A
Baking Powder 6 gm. Chicken Egg Albumin 12 gm. Psyllium 13 gm. Part B
Lentil flour 100 gm. Buckwheat kernels 100 gm. Buckwheat flour 50 gm. Sesame flour 40 gπi. Lin flour 100 gin. Black poppy seed 20 gm. Water 600 gm Mixing procedure 1 as stated under example 1 was used.
The procedures differentiate to that disclosed by Kato Susumu in WO2004080186 in that the production of viscous mucilage does not require heating and that a fermentation step is not required. The first portion contains all the ingredients required to make foam and bind the second portion resulting in dough without the use of a kneading step. The ingredients in the second portion of this invention are not restricted to just rice or any particular kind of flour.
The use of egg albumin has also been disclosed in EP0642737. Gluten-free bread is produced from gluten-free flour and beaten eggs and optionally baking powder and baker's yeast. The eggs serve here as a more massive and ineffective coagulant and the flour used is not completely free of gluten. The procedure disclosed in
EPO642737 demands energetic agitation, which is not required in the present invention neither during initial mixing or after the flour is added and the dough produced in the present invention does not require a period of proving or fermentation.

Claims

Claims
1. A dry mixture for making gluten-free dough for bread characterized in that the composition comprises a gel-forming plant material, a leavening agent, a foam forming ingredient, and flour.
2. A dry mixture, according to claim 1, characterized in that the gel-forming plant material comprises seeds or bran or husks of Plantago known as psyllium or Ispaghula
3. A dry mixture according to claim 1, characterized in that the foam forming agent comprises albumin derived from eggs.
4. A dry mixture, according to claim 1, characterized in that the leavening agent is selected from a group of agents comprising yeast or chemical leavening agents.
5. A dry two-component mixture of ingredients according to claim 1, characterized in that the dry ingredients are partitioned into two portions .
6. A method for preparing a dry two-component mixture of ingredients according to claim 5, characterized in that a first portion comprises a leavening agent, a gel-forming agent and a foam-forming agent and a second portion consists of one or more kinds of gluten-free flour
7. A method for preparing a dry two-component mixture of ingredients according to claim 5, characterized in that a first portion comprises a gel-forming agent and either a foam- forming agent or leavening agent and a second portion consists of one or more kinds of gluten-free flour together with the component which is not a constituent of the first portion.
8. A method for preparing a dry two-component mixture of ingredients according to claim 5, characterized in that a first portion comprises a gel-forming agent and a second portion consists of one or more kinds of gluten-free flour together with a foam-forming agent and a leavening agent
9. A method for preparing dough using a two-component dry composition according to claim 5, characterized in that the first component is mixed with water and agitated to make a gel which thereupon is mixed with the second component, and that the dough is formed and baked.
10. A method for preparing dough using a two-component dry composition according to claim 5, characterized in that the two components are combined and mixed with water in a form, which contains the dough, and then baked.
11. A method according to claim 9 or 10, characterized in that the dough is baked without delay after mixing.
12. Raw or preserved or baked dough prepared from the said mixture of Claim 1.
13. Raw or preserved or baked dough prepared according to Claim 9 or 10, characterized in that is a constituent of other foodstuffs.
14. A dough according to claim 9 or 10, characterized in that the dough contains a supplement of other foodstuff.
PCT/DK2007/000248 2006-05-29 2007-05-29 Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread WO2007137578A1 (en)

Priority Applications (2)

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GB0823603A GB2452894A (en) 2006-05-29 2007-05-29 Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
SE0802646A SE0802646L (en) 2006-05-29 2007-05-29 Dry mixes to make dough for bread and a method that makes a dry mix and bread

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
DK200600725A DK176438B1 (en) 2006-05-29 2006-05-29 Cake mix for making dough for gluten-free bread and method for making such cake mix and bread
DK200600725 2006-05-29
DK200700377 2007-03-07
DKPA200700377 2007-03-07
US11/753,705 2007-05-25
US11/753,705 US20070275121A1 (en) 2006-05-29 2007-05-25 Dry Mixtures for Making Dough for Bread and Methods for Production Thereof

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EP3491925A1 (en) * 2017-12-04 2019-06-05 Slovenska polnohospodarska univerzita v Nitre Long life pastry for specific nutritional purposes and method of its production
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