Gluten-free baked goods

Abstract

A gluten-free baked good is provided. The gluten-free cookie, cracker, or wafer includes one or more gluten-free flours, 3-10 wt% pregelatinized starch, 3-15 wt% fat, and 1-32 wt% sweetener; wherein the gluten-free flour has a D90 of less than about 125 µm and includes rice flour, oat flour, buckwheat flour, sorghum flour, potato raw starch, or combinations thereof; wherein the pregelatinized starch is pregelatinized corn starch; and wherein the combination of the gluten-free flour and the pregelatinized starch has a solvent retention value greater than 100 for a 50% sucrose solution, a solvent retention value less than 75 for a 5% sodium carbonate solution, and a solvent retention value less than 75 for water. These cookies have a taste, texture, and other properties similar to baked goods made with wheat flour despite the absence or low levels of gluten.

Description

[0001] This application is a divisional application of Chinese patent application No. 202180047712.7 entitled "Gluten-Free Baked Goods", which was filed on July 21, 2021, as PCT international application PCT / US2021 / 042487 and entered the Chinese national phase on January 3, 2023. Technical Field

[0002] This disclosure relates to gluten-free food products made from starch-based wheat substitutes, and methods for making such products. Background Technology

[0003] Baked goods come in a variety of forms and have different appearances, textures, flavors, and other characteristics. Specifically, cookies, such as shortbread, are offered in a variety of shapes, sizes, and thicknesses. Some forms of cookies optionally contain fillings encapsulated within or sandwiched between layers of baked dough, or contain one or more of a variety of inclusions, coatings, or toppings. Inclusions alter the texture and / or flavor of the cookie, thereby providing additional crunch, chewiness, creaminess, or other characteristics.

[0004] Many baked goods contain one or more types of gluten, a group of proteins that are the dominant proteins found in grains. Gluten is found in wheat, barley, rye, and oats, as well as products derived from these grains. When mixed with water, gluten proteins form a strong, sticky dough that retains gas during proofing and baking. The viscoelasticity provided by gluten proteins is essential in the making of many traditional baked goods. Gluten, especially wheat-based gluten, has viscoelastic and adhesive properties that give dough its elasticity, helping it rise and hold its shape, and often giving the final product a chewy texture. These properties have led to the widespread use of gluten in the food industry.

[0005] However, gluten can trigger adverse inflammatory, immune, and autoimmune responses in some people, including celiac disease, non-celiac gluten sensitivity, herpetic dermatitis, gluten ataxia, and other conditions. Specifically, celiac disease has received increasing attention in recent years. Celiac disease is an autoimmune disorder affecting people of all ages. When people with celiac disease consume foods made from plants containing gluten or use these products, the mucosa of the small intestine is damaged. The effects of celiac disease vary from person to person, and symptoms can range from diarrhea or abdominal pain to irritability or depression.

[0006] Baked goods made from conventional flour contain far more gluten protein than the maximum amount of gluten that people with celiac disease can tolerate at standard loss levels. Therefore, treatment for celiac disease typically follows a gluten-free diet, meaning that individuals with celiac disease avoid grains, bread, pizza, pasta, cereals, tortillas, and many other processed foods containing gluten. Reducing or eliminating gluten from the diet can have numerous benefits for individuals with gluten sensitivity or celiac disease, such as increased energy levels, promoting healthy weight gain, reducing flatulence, reducing joint pain, reducing headache frequency, reducing depression, aiding lactose digestion, improving bone and skin health, and reducing hair loss. It is also believed that gluten-free products offer numerous health benefits even for individuals without celiac disease or gluten sensitivity, leading to a trend towards expanding the availability of gluten-free products.

[0007] However, despite the growing popularity of gluten-free food products, most commercially available gluten-free products fail to achieve the same taste and texture as those made with gluten. When compared to wheat-based equivalents, commercially available gluten-free baked goods typically have a dense, crumbly, and gritty or granular texture, poor mouthfeel, inferior appearance, and a relatively short shelf life. Gluten-free doughs generally have lower cohesion and elasticity compared to doughs made from conventional flour. Available dough-based methods produce sticky doughs, which are problematic in manufacturing and result in low-quality products. Some gluten-free processing methods rely on liquid batters rather than dough and are therefore unsuitable for manufacturing using conventional processing methods. Furthermore, while numerous gluten-free formulations have been proposed for bread, available gluten-free alternatives for denser, crumbly foods such as cookies are generally less acceptable.

[0008] Therefore, there is a desire to manufacture gluten-free products with sensory properties similar to those of traditional products. Summary of the Invention

[0009] Cookies, shortbreads, and crackers can be provided that are gluten-free or have reduced gluten content, but have similar taste, texture, and other properties to their conventional counterparts made with conventional wheat flour or normal amounts of gluten. As used herein, “gluten-free” or “gluten-free” means that the baked goods have a gluten content not exceeding the maximum amount of gluten allowed under one or more “gluten-free” definitions according to applicable standards or regulations. For example, in the United States, 20 ppm or less of gluten is considered “gluten-free” according to FDA regulations. In some aspects, cookies are manufactured containing pregelatinized starch, such as pregelatinized waxy corn starch used in some embodiments. In some forms, the baked goods may comprise a combination of flour, starch, and gum to produce a high-strength matrix that mimics the properties of products made with conventional wheat flour. In some forms, pregelatinized starch is blended with other components to create a stronger network within the dough. Doughs for making such baked goods are also described herein. In some forms, optical microscopy and confocal microscopy techniques are able to show the differences in the matrix of gluten-free products made according to the invention compared to commercially available gluten-free compositions. In some forms, biscuits or other articles made according to the invention have higher breaking strength than other low-gluten or gluten-free alternatives and are more resistant to breakage during manufacturing and dispensing. Products made according to the invention have a formulation closer to wheat in terms of processability and texture than commercially available gluten-free flour blends.

[0010] Embodiments of the present invention provide a gluten-free biscuit, shortbread, or crispy biscuit comprising one or more gluten-free flours, 3% to 10% by weight of pregelatinized starch, 3% to 15% by weight of fat, and 1% to 32% by weight of sweetener.

[0011] In some embodiments of the present invention, one or more gluten-free flours include rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or combinations thereof.

[0012] In some embodiments of the invention, gluten-free biscuits, cookies, or crispy crackers include about 0.2% to about 2% by weight of an emulsifier.

[0013] In some embodiments of the present invention, the pregelatinized starch is pregelatinized corn starch.

[0014] In some embodiments of the present invention, the pregelatinized starch is waxy corn pregelatinized corn starch.

[0015] In some embodiments of the invention, the gluten-free flour has a D90 of less than about 125 µm.

[0016] In some embodiments of the invention, the gluten-free flour has a D50 of less than about 60 µm.

[0017] In some embodiments of the invention, the gluten-free flour has a D10 of less than about 15 µm.

[0018] In some embodiments of the invention, the gluten-free flour has a solvent retention capacity greater than 100 for a 50% sucrose solution, less than 75 for a 5% sodium carbonate solution, and less than 75 for water.

[0019] An embodiment of the present invention provides a gluten-free dough comprising 40% to 60% by weight of a wheat flour substitute, the wheat flour substitute comprising about 30% to 70% by weight of gluten-free flour, about 5% to 25% by weight of pregelatinized starch and 0.5% to 1.5% by weight of an aqueous gel.

[0020] In some embodiments of the invention, gluten-free flour includes rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or combinations thereof.

[0021] An embodiment of the present invention provides an edible gluten-free product comprising 3% to 10% by weight of pregelatinized starch, 3% to 15% by weight of fat and 1% to 32% by weight of sweetener. The gluten-free product is prepared from dough comprising 40% to 60% by weight of a wheat flour substitute, the wheat flour substitute comprising about 30% to 70% by weight of gluten-free flour, about 5% to 25% by weight of pregelatinized starch and 0.5% to 1.5% by weight of an aqueous gel.

[0022] Embodiments of the present invention provide a gluten-free biscuit, shortbread, or cracker comprising one or more gluten-free flours, 3% to 10% by weight of pregelatinized starch, 3% to 15% by weight of fat, and 1% to 32% by weight of sweetener; wherein the gluten-free flour has a D90 of less than about 125 µm and comprises rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or combinations thereof; wherein the pregelatinized starch is pregelatinized corn starch; and wherein the combination of gluten-free flour and pregelatinized starch has a solvent retention capacity greater than 100 to a 50% sucrose solution, a solvent retention capacity less than 75 to a 5% sodium carbonate solution, and a solvent retention capacity less than 75 to water.

[0023] In some embodiments of the invention, wheat flour substitutes include tapioca starch, gluten-free flour includes a combination of rice flour and oat flour, the gluten-free flour has a D90 of less than about 125 µm; and wherein the gluten-free flour has a solvent retention capacity of greater than 100 to a 50% sucrose solution, a solvent retention capacity of less than 75 to a 5% sodium carbonate solution, and a solvent retention capacity of less than 75 to water.

[0024] Embodiments of the present invention provide a gluten-free dough comprising 30% to 85% by weight of a wheat flour substitute, the wheat flour substitute comprising about 30% to 70% by weight of gluten-free flour, about 5% to 25% by weight of pregelatinized corn starch, 0.5% to 1.5% by weight of an aqueous gel, and natural starch; wherein the natural starch is rice starch, sago starch, tapioca starch, potato starch, corn starch, or a combination thereof; wherein the gluten-free flour has a D90 of less than about 125 µm and comprises rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or a combination thereof; wherein the pregelatinized starch is pregelatinized corn starch; and wherein the combination of gluten-free flour and pregelatinized starch has a solvent retention capacity greater than 100 to a 50% sucrose solution, a solvent retention capacity less than 75 to a 5% sodium carbonate solution, and a solvent retention capacity less than 75 to water.

[0025] In some embodiments of the invention, wheat flour substitutes include tapioca starch; gluten-free flour includes a combination of rice flour and oat flour; pregelatinized starch is pregelatinized corn starch; gluten-free flour has a D90 of less than about 125 µm; and wherein the gluten-free flour has a solvent retention capacity of greater than 100 to a 50% sucrose solution, a solvent retention capacity of less than 75 to a 5% sodium carbonate solution, and a solvent retention capacity of less than 75 to water.

[0026] In some embodiments of the invention, the gluten-free dough comprises about 0.5% to about 30% by weight of a sweetener, one or more fats, chocolate inclusions, and about 30% to 60% by weight of a wheat flour substitute, wherein the wheat flour substitute comprises about 30% to 70% by weight of a mixture of rice flour and oat flour, about 5% to 25% by weight of pregelatinized starch, and 20% to 40% by weight of tapioca starch.

[0027] In some embodiments of the present invention, the inclusions include at least one of chocolate chips, chocolate chunks, or chocolate beans.

[0028] In some embodiments of the invention, the wheat flour substitute further includes up to 1.5% by weight of xanthan gum. Attached Figure Description

[0029] Figure 1 This is a flowchart illustrating an example of the steps for manufacturing gluten-free cookies according to one embodiment of the present invention.

[0030] Figures 2a to 2c The results show the structural integrity of several samples after being exposed to different concentrations of water and ethanol for 1 minute.

[0031] Figure 3This is a graph showing the results of testing certain sensory characteristics of certain embodiments compared to samples not included in this invention.

[0032] Figure 4 This is a graph showing the solvent retention capacity in water for various preferred and non-preferred flour blends according to certain aspects of specific embodiments of the present invention.

[0033] Figure 5 This is a graph showing the solvent retention power of various preferred and non-preferred flour blends in sodium carbonate solution according to certain aspects of specific embodiments of the present invention.

[0034] Figure 6 This is a graph showing the solvent retention capacity of various preferred and non-preferred flour blends in sucrose solution according to certain aspects of specific embodiments of the present invention. Detailed Implementation

[0035] It has been shown that gluten-free baked biscuits, cookies, and crisps can be prepared from dough comprising pregelatinized starch. This dough provides a final baked product that can be formulated to have a similar desired taste, texture, appearance, and baking properties as products made with a significant amount of gluten. In some forms, biscuits, cookies, or crisps typically comprise flour, fat, sweeteners, and pregelatinized starch. Biscuits, cookies, or crisps may also optionally include any fillers, coatings, toppings, and / or inclusions known in the art.

[0036] Typically, biscuits, cookies, or crispy crackers can be prepared from dough comprising any one or more wheat substitutes, including pregelatinized starches such as pregelatinized glutinous corn starch. Pregelatinized starches may comprise, for example, about 3% to 10% by weight of the finished baked goods. In some specific aspects, wheat substitutes may comprise blends of gluten-free (or low-gluten) flour, starch, and / or gums. In some embodiments, white rice flour or brown rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, and / or potato starch are blended with one or more pregelatinized starches and optionally natural rice starch, sago starch, tapioca starch, or potato starch or corn starch. These blends typically comprise about 30% to 85% by weight, more specifically 40% to 60% by weight, and preferably about 50% by weight of dough. In some forms, wheat substitutes may comprise about 30% to 70% by weight of rice, oat flour, potato flour, buckwheat flour, teff flour, and / or sorghum flour. In some specific embodiments, the wheat substitute includes about 55% by weight rice flour, about 30% by weight tapioca starch, about 15% by weight pregelatinized starch, and about 0.5% to 1.5% by weight of an aqueous gum, and in some examples includes about 15% to 35% by weight white rice flour, about 20% to 40% by weight brown rice flour, about 20% to 40% by weight tapioca starch, about 5% to 25% by weight pregelatinized corn starch, and about 1% of an aqueous gum such as xanthan gum.

[0037] In some embodiments, the gluten-free flour used in this invention has a D90 of less than about 125 µm. In some embodiments, the gluten-free flour may have a D50 of less than about 60 µm. In some embodiments, the gluten-free flour may have a D10 of less than about 15 µm.

[0038] In some applications, biscuits, cookies, and crispy crackers may include lecithin in amounts ranging from about 0.2% to about 2% by weight, along with other emulsifiers having similar HLB (hydrophilic-lipophilic balance) values, to reduce or prevent oil exudation and improve the processability of low-gluten or gluten-free biscuit dough. Without being bound by theory, it is believed that relatively high lecithin content can influence fat dispersion and contribute to providing a texture close to that of gluten-containing products.

[0039] Cookies, shortbreads, and crackers can optionally be made from dough that includes flaxseed, sage, fiber derived from oats, chicory root (inulin), corn, or other sources, and protein such as milk powder, whey, peas or chickpeas, or beans.

[0040] Generally, to some extent, it is believed that the integrity of baked goods depends on the degree of protein association and network structure within the baked goods. Without being bound by any particular theory, it is believed that doughs containing wheat substitutes, including pregelatinized starch, provide a more uniformly dispersed starch to provide an improved network within the dough when compared to known gluten-free alternatives.

[0041] Typically, gluten-free products can also be prepared from dough comprising any suitable amount of any one or more suitable fats. In some forms, biscuits, cookies, and crackers may contain about 3% to about 15% by weight of fat in the finished baked product. Any fat known in the art for use in biscuits, cookies, or crackers may be used. Without limitation, such fats may include solid fats or oils such as butter, canola oil, cocoa butter, coconut oil, corn oil, cottonseed oil, flaxseed oil, grapeseed oil, lard, margarine, olive oil, palm kernel oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, lard, sunflower oil, tallow, vegetable oil, avocado oil, or vegetable shortening. In some aspects, the dough or biscuit may comprise a blend of any two or more fats. In one embodiment, the dough and biscuits comprise vegetable-based fats (canola oil or rapeseed oil, palm oil, and / or palm kernel oil). Dough can typically include any useful amount of fat, such as from about 3% to about 17% by weight, or from about 5% to about 15% by weight of the total weight of the dough or biscuit.

[0042] Gluten-free baked goods can also be prepared from dough that typically includes one or more suitable sweeteners in amounts that effectively impart sweetness to the baked goods. In some forms, biscuits, cookies, and crackers may contain from about 1% to about 32% by weight of sweetener in the finished baked goods. Any fats and sweeteners (such as sugar, syrups, and artificial sweeteners) known in the art for use in biscuits, cookies, or crackers may be used. Examples of sweeteners include any one or more natural or artificial sweeteners, such as glucose, fructose, sucrose, lactose, mannose, maltose, fructose, brown sugar, agave nectar, honey, high-fructose corn syrup, molasses, etc.; sugar alcohols, such as sorbitol, xylitol, mannitol, maltitol, lactitol, erythritol, etc.; low-calorie or zero-calorie sweeteners, such as aspartame, acetaminophen, neotame, stevia leaf extract, monk fruit extract, steviol glycosides, mogrosides, saccharin, sucralose, etc.; and mixtures of these substances. In some aspects, sweeteners may be ground granules, powdered (e.g., powdered or sweetened sugar), layered, invert sugar syrup, icing, etc. Dough may typically include any suitable amount of sweetener, such as from about 0.5% by weight to about 30% by weight, or from about 0.75% by weight to about 27% by weight of the total dough weight.

[0043] The biscuits, cookies, or crispy crackers described herein may also include one or more baked dough portions and one or more fillings or toppings. For example, biscuits may include a sugar- and / or fat-based filling sandwiched between biscuit or cookie layers. The filling in such embodiments is preferably gluten-free.

[0044] The biscuits, cookies, or crisps described herein may optionally be prepared from dough that typically includes one or more suitable inclusions, such as sugar-based inclusions; gel-like inclusions; chocolate chips or chunks; chocolate chips; dried or juicy fruit; caramel; toffee; nuts such as pecans, almonds, walnuts, cashews, and peanuts; candy chunks; sugar granules of various sizes; and so on. Any suitable amount of inclusion may be added to the type of dough described herein.

[0045] The dough or finished baked goods may optionally include any one or more of the following additives: leavening agents, baking powders (e.g., ammonium phosphate), flavoring agents (e.g., cocoa or chocolate syrup), coloring agents, emulsifiers (e.g., lecithin), aqueous gums / resins, preservatives, salt, and whey.

[0046] Dough is typically formed by mixing components such as water, flour, starch, fat, sweeteners, leavening agents, and other optional materials. The inventors have surprisingly discovered that combinations comprising gluten-free flour and pregelatinized starch provide dough with a flavor and texture more similar to gluten-containing baked goods compared to other gluten-free or low-gluten alternatives. Specifically, cookies, shortbreads, and crackers containing gluten-free flour and pregelatinized starch exhibit surprisingly improved crispness and higher breaking strength during baking compared to other gluten-free products. This result is unexpected given that pregelatinized starch is known to provide increased leavening in bread (e.g., an expanded matrix of ingredients), and given that such teachings would not preclude the use of pregelatinized starch as an ingredient contributing to high-strength properties in cookies, shortbreads, or crackers. Advantageously, conventional equipment and techniques can be used to manufacture and bake gluten-free dough of the type described herein, and the ingredients need not be added in any particular order or under any special conditions.

[0047] Figure 1A flowchart is shown, illustrating an example of a process for manufacturing gluten-free biscuits according to one embodiment of the invention. In step 1, water, one or more sweeteners, one or more fats, and one or more emulsifiers are combined and mixed. In step 2, a wheat substitute system comprising rice flour, tapioca starch, and pregelatinized starch is added to the mixture. In step 3, trace ingredients such as aqueous gums, gums, salt, and flavoring agents may be added to the mixture. Alternatively, these ingredients may be added in different orders or simultaneously to form a gluten-free dough. The dough can then be baked to form finished biscuits, cookies, or crisps.

[0048] The following non-limiting examples illustrate other aspects of specific embodiments of the invention.

[0049] control material A commercially available chocolate sandwich cookie (made with gluten-containing wheat flour) was used as a control sample. The cookie portion of the control included ingredients such as wheat flour, sugar, palm oil, canola oil, cocoa, high-fructose corn syrup, and other additives. This cookie consisted of two chocolate-flavored cookie layers and a cream filling layer in the middle. The cookie was broken in half and the filling removed so that individual cookie halves could be tested against other examples.

[0050] Implementation Plan 1 Dough for making chocolate sandwich cookies similar to the control sample but without gluten was prepared by mixing the following components (all percentages by weight) in a mixer: Table 1 The dough was baked to form a cookie of similar thickness to half the control. Optical microscopy and confocal laser scanning microscopy indicated that the starch was relatively uniformly dispersed in the sample.

[0051] Implementation Plan 2 A second dough for preparing chocolate-filled cookies similar to the control sample but without gluten is prepared by mixing the following components in a mixer: Table 2 The dough was baked to form a cookie of similar thickness to half the control. Optical microscopy and confocal laser scanning microscopy indicated that the starch was relatively uniformly dispersed in the sample.

[0052] Implementation Plan 3 A third dough for preparing chocolate-filled cookies similar to the control sample but without gluten was prepared by mixing the following components in a mixer: Table 3 The dough was baked to form a cookie of similar thickness to half the control. Optical microscopy and confocal laser scanning microscopy indicated that the starch was relatively uniformly dispersed in the sample.

[0053] Comparative Example A and Comparative Example B Obtain and break apart two different commercially available chocolate sandwich cookies advertised as gluten-free. Comparative Example A is Goodie Girl. ® Chocolate Whipped Butter Cookies (Goodie Girl Tribeca LLC, Ridgefield NJ). According to its label, Comparative Example A contains ingredients such as sugar, rice flour, palm oil, corn starch, gluten-free oat flour, tapioca starch, cocoa, soy lecithin, and other trace additives.

[0054] Comparative example B is Glutino ® Chocolate Vanilla Butter Cookies (GFA Brands, Inc., Parmus NJ). According to its label, Comparative Example B includes tapioca flour, rice flour, vegetable shortening (palm oil, soybean oil, canola oil), sweetener, cocoa, water, tapioca syrup, corn starch, potato starch, soy lecithin, and other additives.

[0055] Each comparative cookie consisted of two chocolate-flavored cookie layers and a vanilla butter filling layer in between. The cookies were broken apart and the filling removed, allowing individual cookie halves to be tested for the experimental implementation. None of the commercially available gluten-free comparative examples used the compositions of this invention.

[0056] Comparison of compositions The cohesiveness of Implementation Scheme 1 was tested after being placed in water and ethanol for one minute. Figures 2a to 2c As shown, compared to commercially available gluten-free comparative examples A and B, the samples of the present invention exhibited cohesion more similar to the full-gluten control samples. Figure 2a In this study, a portion of the samples prepared according to the control, Embodiment 1, and Comparative Examples A and B were placed in a vial of 100% water for 1 minute. Embodiment 1 of the present invention, Comparative Examples A and B, all lost their integrity and decomposed in water, while the control retained its structural integrity. Meanwhile, all samples maintained their structural integrity in 70% ethanol. However, as... Figure 2cAs shown, although Comparative Example A and Comparative Example B also decomposed within a 1-minute span in 40% ethanol, Embodiment 1 of the present invention maintained structural integrity similar to the control.

[0057] Optical microscopy and confocal laser scanning microscopy were used to examine the distribution of starch and protein in each sample. Large areas of pregelatinized starch were identified in Embodiment 1 using optical and confocal microscopy. Pregelatinized starch was not present in either the standard gluten-containing control product or the gluten-free comparative product. Based on these findings, without being theoretically limited, it is hypothesized that pregelatinized starch may contribute to promoting cohesive forces between the ungelatinized starch, residual protein, and other components of the compositions of the present invention presented herein, thereby promoting high strength properties and contrasting with its effect in other baked goods products or ingredient systems.

[0058] The breaking force of the three embodiments of the present invention was then measured using a three-point bending test and compared with the same two commercially available gluten-free cookie products described above. For each of Sample 1 and Sample 2 of the present invention, two batches were produced, denoted as A and B. Tukey pairwise comparisons were applied to obtain a 95% confidence level. As shown in Table 5 below, Sample 3 of the present invention has a significantly higher average breaking force compared to the two commercial samples, and Samples 1 and 2 of the present invention exceed the first commercial sample (Comparative Example A): Table 4 - Fracture force of the samples This demonstrates that Examples 1, 2, and 3 generally exhibit superior breaking strength compared to commercial gluten-free cookies not employing the present invention. High breaking strength results in biscuits, cookies, and crisps that are more resistant to breakage during manufacturing, handling, shipping, and distribution. This high breaking strength and reduced breakage can reduce manufacturing waste or scrap and positively impact various manufacturing metrics, such as speed or efficiency, and can also generate other benefits, such as an improved consumer experience. Example 3 specifically exhibits superior breaking strength compared to the two comparative examples. Without being theoretically limited, the compositions of the present invention also appear to exhibit a further synergistic and beneficial effect on at least breaking strength, as the particle size is reduced throughout the disclosed available range. Table 5 below shows the particle size data of the flour and starch used in Examples 1, 2, and 3, as determined by Malvern laser diffraction: Table 5 - Particle size of flour / starch The expert panel also tested various samples for sensory characteristics. They found that Implementation Scheme 1 and Implementation Scheme 3 had generally similar taste and textural profiles, while Implementation Scheme 2 was slightly different. Compared to Comparative Example A or Comparative Example B (commercially available gluten-free cookies), all implementation schemes 1 through 3 were found to have a more similar texture to the control (gluten-containing cookies). Results from the expert panel's tests... Figure 3 As shown in the figure, Figure 3 Examples 1, 2, and 3 were shown to be similar to the control in terms of graininess and agglomeration, and even more similar to the control compared to Comparative Examples A and B. "Agglomeration" is a measure of the degree to which the overall product agglomerates into clumps, with low values ​​indicating that the mass clumps are dispersed in many clumps (including loose particles) around the mouth, while high values ​​indicate that they clump together into balls. Intermediate agglomeration values ​​indicate samples that form a paste-like substance or loose mass clumps in the mouth.

[0059] Comparative Examples A and B were both considered to have a higher intensity of graininess than the control and Examples 1-3, and Comparative Example B was considered to have lower coagulation (less tendency to form clumps in the mouth) compared to all other samples. Without being limited to a specific theory, it is assumed that the use of pregelatinized starch results in a weaker graininess (granules) during chewing of the baked product, and that the non-gelatinized starch particles continue to contribute to the grainy texture. It is further believed that cookies with low moisture and high sugar content produce less starch gelatinization during baking, and therefore gluten-free cookies made without pregelatinized starch appear to have significantly more grainy texture than control cookies made with gluten. Therefore, compared to Comparative Example A, Examples 1-2 not only showed higher breaking strength (or crispness) but were also considered to more closely approximate the sensory properties of the consumer-preferred commercially available gluten-containing control product. By providing an even stronger crispness while continuing to approach the sensory properties of consumer-preferred gluten-containing products, Embodiment 3 continues the trend of the compositions of the invention that are not achieved by Comparative Example B, despite Comparative Example B having high strength and using some generally available and similar ingredients. Furthermore, embodiments of the invention can be utilized with conventional equipment and techniques without concern for specific operating sequences or any special conditions to achieve this preferred higher breaking strength while also closely approximating the properties of preferred gluten-containing control products.

[0060] Comparison with products containing commercial gluten-free flour blends The control and Embodiment 1 were further compared with experimental cookies made from commercially available gluten-free flour containing sweet white rice flour, whole grain rice flour, potato starch, whole grain sorghum flour, tapioca flour, and xanthan gum. Compared with test products made from a blend of commercially available gluten-free flour including potato starch, Embodiment 1 was again found to be more texturally similar to the gluten-containing control based on sensory analysis.

[0061] Solvent retention analysis Several gluten-free sample cookies were produced using flour blends containing pregelatinized starch and compared with gluten-free control samples. The samples of the present invention were found to have a superior texture compared to the control samples and were more similar to commercially available gluten-containing cookies. Solvent retention capacity (SRC) analysis was performed on each flour blend, and the solvent retention capacity data for these samples were... Figures 4 to 6 The figures are shown below. Each figure displays data for eight test samples. Samples 1 and 2 are the flour / starch / water-based gum blends used in Embodiment 1 above. Samples 3 and 4 are the flour / starch / water-based gum blends used in Embodiment 3 above. Sample 5 is a commercially available gluten-free flour product, KingArthur. ® The gluten-free flour measurement is applicable to the measurement of gluten-free flour products listed as containing rice flour, whole grain brown rice flour, whole sorghum flour, tapioca starch, potato starch, cellulose, and xanthan gum. Samples 6 and 7 are from Bob's Red Mill. ® Gluten-free 1:1 flour, listed as containing sweet white rice flour, whole grain rice flour, potato starch, whole grain sorghum flour, tapioca flour, and xanthan gum. Sample 8 is Cup 4 Cup. ® Gluten-free multipurpose flour, listed as containing corn starch, white rice flour, brown rice flour, hormone-free milk powder, tapioca flour, potato starch, and xanthan gum. None of samples 5-8 contained pregelatinized starch. Figure 4 The graphs show that the preferred flour blends (samples 1-4) have a water SRC of less than 75. Figure 5 The preferred flour blends are shown to have a sodium carbonate solution (5%) SRC of less than 75. Figure 6 The preferred flour blend is shown to have a sucrose solution (50%) SRC greater than 100.

Claims

1. A gluten-free biscuit, shortbread or crispy biscuit, said gluten-free biscuit, shortbread or crispy biscuit comprising one or more gluten-free flours, 3% to 10% by weight of pregelatinized starch, 3% to 15% by weight of fat and 1% to 32% by weight of sweetener; The gluten-free flour described therein has a D90 of less than about 125 µm and includes rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or combinations thereof. The pregelatinized starch mentioned above is pregelatinized corn starch; and The combination of the gluten-free flour and the pregelatinized starch has a solvent retention capacity of greater than 100 for a 50% sucrose solution, less than 75 for a 5% sodium carbonate solution, and less than 75 for water.

2. The gluten-free biscuit, shortbread, or cracker according to claim 1, wherein: Wheat flour substitutes include tapioca starch. The gluten-free flour comprises a combination of rice flour and oat flour. The gluten-free flour has a D90 of less than about 125 µm; and The gluten-free flour described herein has a solvent retention capacity greater than 100 for a 50% sucrose solution, a solvent retention capacity less than 75 for a 5% sodium carbonate solution, and a solvent retention capacity less than 75 for water.

3. The gluten-free biscuit, shortbread, or cracker according to claim 1, wherein the pregelatinized starch is glutinous corn pregelatinized corn starch.

4. The gluten-free biscuit, shortbread, or cracker of claim 1, wherein the gluten-free flour has a D50 of less than about 60 µm.

5. The gluten-free biscuit, shortbread, or cracker of claim 1, wherein the gluten-free flour has a D10 of less than about 15 µm.

6. A gluten-free dough comprising 30% to 85% by weight of a wheat flour substitute, the wheat flour substitute comprising about 30% to 70% by weight of gluten-free flour, about 5% to 25% by weight of pregelatinized corn starch, 0.5% to 1.5% by weight of an aqueous gel, and natural starch; The natural starch mentioned therein is rice starch, sago starch, tapioca starch, potato starch, corn starch, or a combination thereof. The gluten-free flour described therein has a D90 of less than about 125 µm and includes rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, potato starch, or combinations thereof. The pregelatinized starch mentioned above is pregelatinized corn starch; and The combination of the gluten-free flour and the pregelatinized starch has a solvent retention capacity of greater than 100 for a 50% sucrose solution, less than 75 for a 5% sodium carbonate solution, and less than 75 for water.

7. The gluten-free dough according to claim 6, wherein: The wheat flour substitute includes tapioca starch; The gluten-free flour includes a combination of rice flour and oat flour; The pregelatinized starch is pregelatinized corn starch; The gluten-free flour has a D90 of less than about 125 µm; and The gluten-free flour described herein has a solvent retention capacity greater than 100 for a 50% sucrose solution, a solvent retention capacity less than 75 for a 5% sodium carbonate solution, and a solvent retention capacity less than 75 for water.

8. The gluten-free dough according to claim 6, wherein the pregelatinized starch is glutinous corn pregelatinized corn starch.

9. The gluten-free dough of claim 6, wherein the gluten-free dough comprises about 0.5% to about 30% by weight of a sweetener, one or more fats, chocolate inclusions, and about 30% to 60% by weight of the wheat flour substitute. The wheat flour substitutes mentioned herein include a mixture of about 30% to 70% by weight of rice flour and oat flour, about 5% to 25% by weight of pregelatinized starch, and 20% to 40% by weight of tapioca starch.

10. The gluten-free dough of claim 9, wherein the contents comprise at least one of chocolate chips, chocolate chunks, or chocolate beans.

11. The gluten-free dough of claim 9, wherein the wheat flour substitute further comprises up to 1.5% by weight xanthan gum.

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