Gluten enrichment of foods for irritable bowel syndrome sufferers
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A technology for irritable bowel syndrome and gluten, which is applied in baked goods, tuber baked foods, applications, etc., and can solve problems such as poor texture and elasticity of gluten-free bread and pasta
Inactive Publication Date: 2015-12-23
凯里斯 来 邓肯森 +1
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Abstract
Description
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Problems solved by technology
[0012] However, since gluten is not present in these gluten-free commercially available products, such as gluten-free bread and pasta, the texture and elasticity are not as good as those containing gluten
Method used
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Examples
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Effect test
Embodiment 1
[0026] Example 1 - Bread
[0027] Prepare the dough from the following ingredients:
[0028] 600g white or brown rice flour
[0029] 200g potato flour
[0030] 100g buckwheat flour
[0031] 100 g corn (ie, maize) flour without wheat
[0032]To this was added 4 tablespoons (about 60 g) of gluten flour and enough water to form a dough of medium consistency. Mix and knead the ingredients until a dough is formed. The formed dough is then placed in a loaf tray and baked in a medium oven for 25 minutes. The obtained bread had a thin and crispy crust, and the texture of the bread was soft and elastic.
Embodiment 2
[0033] Example 2 - Bread
[0034] 1 cup refined oats
[0035] 11 / 4 cup rice flour
[0036] 3 / 4 cup gluten flour (80% protein)
[0037] 11 / 2 tsp salt,
[0038] 11 / 2 tbsp sugar,
[0039] 11 / 2 tsp yeast,
[0040] 1 teaspoon bread improver
[0041] 350ml water
[0042] Add ingredients to breadmaker, water first, followed by dry ingredients. Set the bread maker to medium loaf and the resulting bread will have a consistency similar to whole wheat bread.
Embodiment 3
[0043] Example 3 - Pasta Dough
[0044] 100g brown rice flour
[0045] 100g all-purpose (plain) gluten-free flour
[0046] 100g cup gluten flour
[0047] large pinch of sea salt
[0048] 3 eggs
[0049] 1 tablespoon water or olive oil
[0050] Place all flour in a large mixing bowl with a sunken part in the center. Crack the eggs into the indentations and beat with a fork until smooth. The eggs are then gradually mixed into the flour until combined and a smooth dough forms. If the dough is still too dry, you can add water or oil to get a smooth dough.
[0051] The dough is fermented to produce gluten in the flour until the dough begins to feel smooth and silky. Wrap the dough in plastic wrap and place it in the refrigerator for at least half an hour before rolling and cutting it for pasta.
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Abstract
A dry flour based product is disclosed which is made from ground and whole grains that are low in fructans, to be enriched with gluten (gluten flour or its substrates gliadin and glutenin). The gluten can range from 5.0 grams per 100 gram to 35.0 grams per 100 grams. The ground grains that are included are those traditionally marketed as gluten free and include, either singly or in combination, rice flour, potato flour, buckwheat flour, com flour or other low fructans flour products. Added whole grains cart include quinoa, oats and seeds. The addition of gluten (as a flour) allows the resulting dough products made from the flour mix to act more like wheat based flours during cooking or baking, than currently available gluten free flours. The resulting low fructans product; is a medicament useful in the management of irritable bowel syndrome, as individuals are thought to react to the fructans (carbohydrate) component of wheat, barley, and rye, not the protein gluten content. Therefore a product than contains gluten to provide elasticity and crustiness is more, palatable than a product devoid of gluten, and not consumed by choice, but only consumed because it is also low in fructans.
Description
technical field [0001] The present invention relates to foodstuffs, and in particular to foodstuffs that can be eaten by patients with irritable bowel syndrome (Irritable Bowel Syndrome, IBS) without adverse symptoms. The invention also relates to gluten-enriched oligofructan flour, dough and cooked products made from such flour or dough. In addition, the invention relates to a method for producing dough from a flour product by adding liquid. Background technique [0002] Gluten is a protein compound that gives dough its elasticity, helps it rise and maintain or retain its shape when baked, and provides a final product with a crunchy, chewy texture. [0003] Gluten enriched flour / dough products are known. Gluten is a complex of glutenin and prolamin that binds to the starch in the endosperm of wheat, rye, barley, spelt and related cereal species . [0004] Wheat gluten is formed when gliadin (wheat prolamin) molecules form a network attached to the wheat prolamin. This ...
Claims
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Application Information
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