Bakery food product with soft wheat flour and / or OAT flakes and process for making it

Abstract

A baked food product comprising the following ingredients: - wheat flour in a quantity of 35 to 40% by weight and preferably 40% by weight, with damaged starch in a quantity of not less than 20% by weight; - wheat germ in quantities of 5 to 10% by weight and preferably 10% by weight - water in quantities from 10 to 20% by weight and preferably 20% by weight; - sugar in an amount of 1 to 3% by weight and preferably 2% by weight; - mother yeast in an amount of 1 to 10% by weight and preferably 6% by weight; - vegetable margarine in an amount of 1 to 5% by weight and preferably 5% by weight; - salt in a quantity of 1 to 3% by weight and preferably 2% by weight. To the above-mentioned ingredients, oat flakes may be added in an amount of 5 to 15% by weight and preferably 15% by weight. The invention also relates to the process for making the food product in question.

Description

[0001] BAKERY FOOD PRODUCT WITH SOFT WHEAT FLOUR AND / OR OAT FLAKES AND PROCESS FOR MAKING IT DESCRIPTION

[0002] The present invention relates to a baked food product and, more particularly, to a type of baked food product characterised by ingredients such as wheat flour and / or oat flakes.

[0003] Oat flakes are mainly offered as a breakfast food product and are rehydrated prior to consumption and almost instantaneously by liquids such as milk.

[0004] They are highly digestible products that contain numerous nutrients such as carbohydrates, proteins, minerals and vitamins.

[0005] For leavened and baked products such as bread, a percentage of oat flour is sometimes used, but this is less digestible and contains a higher percentage of gluten than flakes, which is why these types of baked products are not recommended for those with coeliac disease.

[0006] It is therefore an aim of the present invention to make a bakery food product with wheat flour and / or oat flakes, which is highly digestible, rich in fibre, low in cholesterol and capable of stimulating the immune system against bacterial infections.

[0007] Another aim of the invention is to make a baked food product from wheat flour and / or oat flakes, which is rich in anti-oxidants and B-vitamins.

[0008] These and other aims are achieved by a baked food product according to claim 1 and a process for making it according to claim 7, to which reference is made for the sake of brevity; other particular features are present in the dependent claims.

[0009] Advantageously, the bakery food product, which is the subject matter of the present invention, can be made according to "a box" bread type and comprises the following ingredients

[0010] - wheat flour in an amount of 35 to 40% by weight and preferably equal to 40% by weight, with damaged starch in an amount of not less than 20% by weight;

[0011] - wheat germ in quantities of 5 to 10% by weight and preferably equal to 10% by weight

[0012] - water in quantities from 10 to 20% by weight and preferably equal to 20% by weight;

[0013] - sugar in an amount of 1 to 3% by weight and preferably equal to 2% by weight; - sourdough in an amount of 1 to 10% by weight and preferably equal to 6% by weight;

[0014] - vegetable margarine in an amount of 1 to 5% by weight and preferably equal to 5% by weight;

[0015] - salt in a quantity of 1 to 3% by weight and preferably equal to 2% by weight.

[0016] Oat flakes may be added to the above-mentioned ingredients in an amount of 5 to 15% by weight and preferably equal to 15% by weight.

[0017] The use of oat flakes, which are rehydrated with cold water and placed in the dough, allows the production of a baked food, in particular a bread, which has the following advantages

[0018] - greater digestibility compared to the use of only wheat flour and / or flour derived from other vegetables;

[0019] - rich in fibre;

[0020] - rich in antioxidants that help protect the circulatory system;

[0021] - rich in vitamins B1 , iron and phosphorus;

[0022] - rich in beta-glucans, which helps control blood glucose levels (glycaemia) and type 2 diabetes mellitus;

[0023] - cholesterol-free;

[0024] - stimulates the immune system to fight bacterial infections.

[0025] Further purposes and benefits will be more evident from the following description referring to a preferred, but not limiting, example of the baked food product under protection.

[0026] Advantageously, a typical dough sufficient to obtain 50 kg of the food product and, in particular, baked bread, according to the present invention, includes:

[0027] - wheat flour, in an amount of 20 kg, containing a damaged starch mixture in an amount of not less than 20% by weight;

[0028] - wheat germ in a quantity of 5 kg;

[0029] - water in a quantity of 10 kg;

[0030] - sugar in a quantity of 1 kg;

[0031] - mother yeast in a quantity of 3 kg;

[0032] - any high-yield improver in a quantity of 1 kg;

[0033] - vegetable margarine in a quantity of 2,5 kg;

[0034] - salt in a quantity of 1 kg.

[0035] Rehydrated oat flakes can also be added in quantities of 7.5 kg. The production process comprises the creation of a dough using a mechanical machine until the dough is completely mixed or amalgamated.

[0036] The dough is then left to rest for 6-8 hours, depending on the ambient temperature and moisture level.

[0037] Afterwards, the dough is kneaded and spread out on a surface in order to let the air inside escape, creating rolls that are cut into individual pieces according to the final weight of the individual baked loaf.

[0038] These individual cut pieces are spread out on a surface where there are additional oat flakes rehydrated with water, which are placed on the surface of the individual cut pieces.

[0039] Then, the cut pieces are placed inside hollow aluminium moulds with ‘a box’ shape and with a relative lid.

[0040] Subsequently, the moulds containing the pieces of dough are placed in a leavening cell with an internal temperature of 40°C and left there for a maximum period of 3 hours.

[0041] The baking phase involves the use of an industrial oven where the moulds closed with a lid and containing the dough pieces remain for up to 55 minutes at an average temperature of 170°C.

[0042] In a subsequent phase, the moulds are turned upside down by hand to remove the individual pieces of bread baked in "a box" moulds and placed in a blast chiller for at least 25 minutes.

[0043] The final step is the packaging of the individual pieces of baked bread in sterile bags.

[0044] The average nutritional values per 100 grams of the baked food product made according to the present invention are as follows

[0045] - energy 1208Kj / 286Kcal

[0046] - fat 3.20 grams of which saturated fat 1 .80 grams

[0047] - carbohydrates 53 grams of which sugars 12 grams

[0048] - dietary fibres 3.80 grams

[0049] - protein 9,30 grams

[0050] - salt 1 ,50 grams The invention thus conceived and illustrated herein is susceptible to numerous modifications and variations, all within the scope of the inventive concept expressed in the appended claims.

[0051] Furthermore, all details may be replaced by other technically equivalent elements and the materials used, provided they are compatible with the specific use, as well as the dimensions, may be any according to the requirements and the state of the art.

Claims

CLAIMS1 . Bakery food product, characterized in that it comprises the following ingredients:- soft wheat flour in a quantity from 35 to 40% by weight and preferably equal to 40% by weight, with damaged starch in a quantity of not less than 20%;- wheat germs in an amount from 5 to 10% by weight and preferably equal to 10% by weight;- water in a quantity from 10 to 20% by weight and preferably equal to 20% by weight;- sugar in quantities from 1 to 3% by weight and preferably equal to 2% by weight;- mother yeast in quantities from 1 to 10% by weight and preferably equal to 6% by weight;- vegetable margarine in quantities from 1 to 5% by weight and preferably equal to 5% by weight;- salt in quantities from 1 to 3% by weight and preferably equal to 2% by weight.

2. Bakery food product as claimed in claim 1 , characterised in that said bakery food product also comprises oat flakes in an amount from 5 to 15% by weight and preferably equal to 15% by weight.

3. Bakery food product as claimed in claim 2, characterized in that said oat flakes are re-hydrated with water.

4. Bakery food product as claimed in at least one of the preceding claims, characterized in that said food product is digestible, rich in fiber, rich in antioxidants, rich in vitamins B1 , iron and phosphorus, rich in beta-glucans and able to fight cholesterol and stimulate the immune system against bacterial infections.

5. Bakery food product as claimed in at least one of the preceding claims, characterized in that said product is made as a baked bread, preferably of the "box" type.

6. Bakery food product as claimed in at least one of the preceding claims, characterized in that said food product has the following average nutritional values per 100 g. of product:- energy 1208 KJ / 286 Kcal,- fats 3.20 g., of which saturated fats 1 .80 g.,- carbohydrates 53 g., of which sugars 12 g.,- dietary fibers 3.80 g.,- proteins 9.30 g.,- salt 1 .50 g.

7. Process for making a bakery food product as claimed in claims 1 and 2, characterized in that it comprises the following steps according to the following sequence:- a dough comprising said ingredients is made until the dough is completely amalgamated;- the mixture is left to rest for 6-8 hours, depending on the ambient temperature and on the humidity level;- the dough is worked and spread on a surface in order to let the internal air out;- a series of rolls of said dough are made, said rolls being cut into individual pieces based on the final weight of the cooked food product;- said cut pieces of dough are placed on a plane;- further oat flakes re-hydrated with water are added over the surface of said cut pieces;- said cut pieces of dough are kneaded again with the addition of said further oat flakes and then inserted into hollow molds with "box" shape and with a lid;- said molds containing said cut pieces are placed in a leavening cell with an internal temperature of 40°C;- said cut pieces are left in said cell for a maximum period of 3 hours;- said cut pieces, which are placed in said hollow molds, are cooked in an industrial oven up to a maximum of 55 minutes and at an average temperature of 170°C;- said molds are turned upside down to extract single pieces of cooked bread;- said single pieces of cooked bread are placed in a blast chiller for at least 25 minutes;- said single pieces of cooked bread are packaged in sterile bags.