Composition for low-gluten and low-carbohydrate baked and pastry goods

Abstract

The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucilage polysaccharide-containing plant products or mucilage polysaccharides isolated from these plant products, c) protein component consisting of at least 40% animal protein in the dry weight. Such a composition contains a maximum of 0.1% gluten and is preferably gluten-free, i.e. has a gluten content less than 20 mg/kg (<20 ppm gluten content). Due to the low gluten and carbohydrate content of components a), b) and c), the composition according to the invention is suitable for producing low-gluten and in particular preferably gluten-free baked and pastry goods, having a low carbohydrate content of generally <15% relative to the food ready for consumption, and in particular for production of low-gluten, preferably gluten-free baked and pastry goods, which, relative to food ready for consumption, have the following nutrient profile: less than 10% carbohydrates, more than 10% protein, 1-40% fat.

Claims

1. A composition for preparing bread and bread-like products, wherein the bread-like products are selected from the group consisting of hot dog rolls, hamburger rolls, crispbread, hard-baked rolls, pastries, biscuits pie crusts, pizza crusts, muffins, crackers and wraps, which comprises components a), b) and c) as follows: a) flour obtained from one or more shell fruits and/or oil seeds of non-legumes, in an amount of from 20 to 80% by weight, based on dry matter of the components a), b) and c), wherein the flour comprises at least one partially deoiled flour, having a fat content of less than 30% by weight, in an amount of at least 20% by weight, based on the total weight of the flour, b) a mucilaginous polysaccharide-comprising plant product or mucilaginous polysaccharides isolated from said plant products in an amount of from 5 to 40% by weight, based on dry matter of the components a), b) and c), and c) a protein component that is selected from eggs, egg white and egg products, wherein the egg products are selected from whole egg powder and egg white powder, in an amount of from 4 to 40% by weight, based on dry matter of the components a), b) and c), wherein the component a) comprises a maximum of 75% by weight of component a) of coconut flour, wherein the fraction of the total amount of the components a), b) and c) of the composition, in each case calculated as dry matter of the components a), b) and c), of the total dry matter of the composition is at least 60% by weight, wherein the composition comprises less than 15% of soy products, based on the total amount of the dry components of the composition, and wherein the composition comprises a maximum of 0.1% by weight of gluten.

2. The composition according to claim 1, characterized in that it comprises less than 20 mg/kg of gluten.

3. The composition according to claim 1, wherein the shell fruits are selected from the group consisting of almonds, coconuts, apricot kernels, mango kernels, pomegranate seeds, peach stones, pecan nuts, pistachios, walnuts, chestnuts, hazelnuts, beechnuts, acorns, hemp nuts, macadamia nuts, ivory nuts, water chestnuts, peanuts, cashew nuts, pine kernels and brazil nuts, and wherein the oil seeds are selected from linseeds, golden linseeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds and poppy seeds.

4. The composition according to claim 1, characterized in that component a) is a partially deoiled flour having a fat content of less than 30% by weight.

5. The composition according to claim 1, characterized in that component a) is one or more flours that are selected from the group consisting of partially deoiled almond flour, partially deoiled coconut flour, partially deoiled walnut flour, partially deoiled peanut flour, partially deoiled apricot kernel flour, partially deoiled hazelnut flour, partially deoiled macadamia nut flour, partially deoiled linseed flour, partially deoiled golden linseed flour, partially deoiled pumpkin seed flour, partially deoiled sesame seed flour, partially deoiled poppy flour and partially deoiled sunflower seed flour.

6. The composition according to claim 1, wherein the component a) comprises a maximum of 75% by weight, based on the component a), of coconut flour.

7. The composition according to any one of claim 1, wherein the component a) comprises a maximum of 10% by weight, based on the component a), of soy flour.

8. The composition according to claim 1, wherein the component a) comprises at least 25% by weight, based on the component a), of partially deoiled almond flour.

9. The composition according to claim 1, characterized in that component b) is (1) one or more plant products selected from the group consisting of psyllium, psyllium husks, blond psyllium and blond psyllium husks, and/or (2) one or more mucilaginous polysaccharides isolated from said plant products.

10. The composition according to claim 1, characterized in that it further comprises one or more edible plant components in whole or comminuted form that is different from a flour, wherein the edible plant components are selected from the group consisting of legumes, oil seeds, shell fruits, gluten-free cereals and gluten-free pseudocereals.

11. The composition according to claim 10, characterized in that the plant components are selected from the group consisting of linseeds, golden linseeds, sunflower seeds, sesame seed, chia seeds, poppy seeds, peanuts, buckwheat, gluten-free oat products, coconuts, walnuts, almonds, pecan nuts, hazelnuts, macadamia nuts, grape pips, pistachios, pine kernels, pumpkin seeds, hazelnuts, brazil nuts and cashew nuts.

12. The composition according to claim 1, characterized in that it additionally comprises one or more components selected from the group consisting of salt, baking agents, flavoring agents, spices, sweeteners, vegetable fats and animal fats, and/or additives additionally comprising dietary fiber, selected from the group consisting of apple fiber, oat fiber, pea fiber, potato fiber, almond fiber, coconut fiber, cellulose fiber, rosehip seed fiber, blackberry seed fiber, pomegranate seed fiber and inulin, and/or in addition a vegetable protein isolate selected from the group consisting of rice protein, potato protein, pea protein, chia seed protein and hemp protein.

13. The composition according to claim 1, characterized in that the component c) is egg white powder.

14. The composition according to claim 1, characterized in that, based on the dry matter of the composition, it comprises 20-70% by weight of partially deoiled flour of shell fruits and/or non-leguminous oil seeds, 5-40% by weight of psyllium husks and 4-40% by weight of egg white powder or whole egg powder.

15. The composition according to claim 1, characterized in that, based on the dry matter of the composition, it comprises 30-70% by weight of partially deoiled flour of shell fruits, 5-20% by weight of psyllium husks, 4-20% by weight of egg white powder, 0-40% by weight of oil seeds, and further comprises 0.1-6% by weight of salt and 1-6% by weight of baking agent.

16. The composition according to claim 1, characterized in that the component c) is fresh eggs.

17. The composition according to claim 1 in the form of a baking premix.

18. The composition according to claim 1 in the form of a first composition comprising the components a) and b), and a second composition comprising the component c).

19. A method for preparing bread and bread-like products according to claim 1, comprising adding a consumable liquid to the composition according to claim 1 to form a dough and heating the dough to cook or bake the dough, thereby preparing bread and bread-like products.

20. The method according to claim 19, further comprising adding to the composition one or more ingredients selected from the group consisting of water, vegetable fat, animal fat, vinegar, fruit juices, milk products, gluten-free sourdough, vitamins, minerals, enzymes, additives for the technological improvement of the processing for the industrial preparation of bread and bread-like products, fruits, mushrooms, vegetables and fresh yeast.

21. The method according to claim 19, characterized in that the consumable liquid is water and the dough is baked at 100-230 C. for 30-180 minutes.

22. Bread and bread-like products, wherein the bread-like products are selected from the group consisting of hot dog rolls, hamburger rolls, crispbread, hard-baked rolls, pastries, biscuits, pie crusts, pizza crusts, muffins, crackers and wraps, produced from a composition according to claim 1.

23. Bread and bread-like products, wherein the bread-like products are selected from the group consisting of hot dog rolls, hamburger rolls, crispbread hard-baked rolls, pastries, biscuits, pie crusts, pizza crusts, muffins, crackers and wraps, prepared by a method according to claim 19.

24. The bread and bread-like products according to claim 1 or claim 22, wherein the bread-like product is selected from the group consisting of hot dog rolls hamburger rolls, crispbread, hard-baked rolls, biscuits, pie crusts, pizza crusts, muffins, crackers and wraps.

25. The bread and bread-like products according to claim 22, having a nutrient profile of <10% carbohydrates, >10% protein and 1-40% fat.

26. The bread and bread-like products according to claim 22 for use in the therapeutic or preventive treatment of diseases selected from the group consisting of diseases connected with a high consumption of sugar and starch, diseases connected with a gluten intolerance, diseases in which avoidance of gluten and/or restriction of carbohydrate consumption is considered advantageous, and diseases that are caused by inflammatory processes.

Description

EXAMPLE 1

(1) 70 g of partially deoiled almond flour, 60 g of partially deoiled linseed flour, 60 g of sunflower seeds, 20 g of linseeds, 10 g of grape kernel flour, 25 g of psyllium husks, 30 g of egg white powder, 18 g of baking powder, 6 g of salt, 420 g of water.

EXAMPLE 2

(2) 85 g of partially deoiled almond flour, 25 g of partially deoiled coconut flour, 10 g of partially deoiled linseed flour, 5 g of sesame seed flour, 30 g of psyllium husks, 25 g of egg white powder, 18 g of baking powder, 6 g of salt, 400 g of water.

EXAMPLE 3

(3) 100 g of partially deoiled almond flour, 35 g of partially deoiled coconut flour, 30 g of psyllium husks, 35 g of egg white powder, 15 g of baking powder, 8 g of salt, 390 g of water.

EXAMPLE 4

(4) 40 g of partially deoiled coconut flour, 45 g of partially deoiled golden linseed flour, 20 g of partially deoiled hazelnut flour, 40 g of partially deoiled pumpkin seed flour, 30 g of egg white powder, 30 g of psyllium husks, 15 g of baking powder, 6 g of salt, 400 g of water.

EXAMPLE 5

(5) 45 g of partially deoiled golden linseed flour, 40 g of partially deoiled linseed flour, 40 g of partially deoiled pumpkin seed flour, 5 g of partially deoiled pumpkin seed flour, 20 g of apple fiber, 25 g of egg white powder, 25 g of psyllium husks, 15 g of baking powder, 8 g of salt.

EXAMPLE 6

(6) 40 g of partially deoiled coconut flour, 40 g of partially deoiled sunflower seed flour, 25 g of partially deoiled sesame seed flour, 35 g of partially deoiled golden linseed flour, 40 g of egg white powder, 30 g of psyllium husks, 15 g of baking powder, 6 g of salt.

(7) The ingredients are mixed thoroughly and then admixed with a defined amount of water and stirred until a homogeneous dough is formed. The dough is baked in a preheated baking oven at 175 C. for about 60 minutes and is then allowed to cool on a grating.

(8) The breads resulting therefrom have the nutrient profiles listed in table 1 (example 1-3).

(9) For comparison of the nutrient profiles, various baking premixes from the prior art (baking premixes 4 to 8) were used. 1.) Example bread 1 from a baking premix according to the invention according to example 1 2.) Example bread 2 from a baking premix according to the invention according to example 2 3.) Example bread 3 from a baking premix according to the invention according to example 3 4.) Comparison bread 1: farmhouse crusty bread (manufacturer: Aurora Mhlen GmbH, Hamburg) 5.) Comparison bread 2: bread-mix mix B/formula for tin-baked bread (manufacturer: Dr. Schar AG, Burgstall) 6.) Comparison bread 3: gluten-free low-carb white bread (manufacturer: Erdschwalbe Bioprodukte Thomas Zimmermann, Neu-Ulm) 7.) Comparison bread 4: protein bread (manufacturer: Kchenmeister, Frieinger Mhle GmbH, Bad Wimpfen) 8.) Comparison bread 5: seeded farmhouse bread, gluten-free (manufacturer: Hanneforth food for you GmbH & Co. KG, Horn-Bad Meinberg)

(10) As can be seen from table 1, the three example breads prepared from the composition according to the invention (example breads 1, 2 and 3) have the nutrient profile described in the objective (carbohydrates <15%, preferably <10%, protein >10%, fat 1%-40%). The carbohydrate content is reduced in comparison with the conventional bread (carbohydrate-rich and gluten-comprising) from baking premix 4 (at over 40%) to approximately 3-5%. In contrast, the gluten-free bread from baking premix 5 even has a carbohydrate fraction of above 70%, whereas the likewise gluten-free bread from baking premix 8, although having fewer carbohydrates than the breads from baking premixes 4 and 5, still has more than 30% carbohydrates. Although the bread from baking premix 7 has a nutrient profile that corresponds with the objective, this baking premix for a large part is composed of gluten. Only the bread from baking premix 6 has a nutrient profile that corresponds to the objective.

(11) TABLE-US-00001 TABLE 1 Constituents and nutrient profile of the breads according to the invention (1-3) compared with the prior art (4-8) Mean nutrient profile per 100 g of ready- Low- Constituents (according to to-eat bread gluten details on the packaging Carbo- or or according to the Energy hydrates Protein Fat gluten- BPM formula) [kJ (kcal)] [g] [g] [g] free 1 Almond flour (partially 720 (172) 3.3 15.0 8.6 yes deoiled), linseed flour (partially deoiled), grape kernel flour (partially deoiled), sunflower seeds, linseeds, psyllium husks, egg white powder, baking powder, salt (example 1). 2 Almond flour (partially 631 (151) 4.2 17.7 4.3 yes deoiled), coconut flour (partially deoiled), linseed flour (partially deoiled), sesame seed flour (partially deoiled), psyllium husks, egg white powder, baking powder, salt (example 2). 3 Almond flour (partially 540 (129) 3.5 15.5 3.5 yes deoiled), coconut flour (partially deoiled), psyllium husks, egg white powder, baking powder, salt (example 3). 4 Wheat flour (59%), rye 984 (232) 46.5 7.3 1.0 no flour, dried sourdough (3%), iodized salt, wheat bran, grape sugar, dried yeast (1.4%), malt flour, ascorbic acid, folic acid (comparative example). 5 Cornstarch, rice flour, 1461 (345) 77 3.7 1.1 yes lupin protein, dextrose, apple fiber, thickener: hydroxy- propylmethylcellulose, salt (comparative example). 6 Soy flour, gluten-free oat 633 (153) 1.7 13.4 6.0 yes dietary fiber, pea protein, psyllium husks, baking powder, salt (comparative example). 7 Wheat protein, soy flour 1053 (252) 8.0 24.0 11.8 no (20%), soybean meal (10%), whole grain spelt flour, linseeds, sunflower seeds, sesame seed, rye flour, wheat bran, dried sourdough (rye flour, fermented), dried yeast, cooking salt, malted barley flour (comparative example). 8 Rice flour, seeds (20%: 994 (235) 32.7 7.7 7.2 yes linseeds, sunflower seeds, pumpkin seeds), apple fiber, buckwheat flour, cooked banana flour, inulin, fat powder (non- hardened palm fat), egg white powder, dried baker's yeast, salt, citric acid (comparative example). BPM = baking premix

(12) For comparison of the organoleptic properties, the corresponding breads were prepared from the baking premixes examples 1 to 3 and also the baking premixes 4 to 8 according to the prior art and compared with an example of the bread according to the invention (comprising the composition according to the invention). The selection of the baking premixes of the prior art proceeded according to the condition that the breads to be prepared therefrom should be similar bread types. Specifically, this means that, for example, the bread according to the invention from example 3 gave a light, mild-tasting bread that resembles a conventional light wheat mixed bread; correspondingly, therefore, for the comparative examples a commercially conventional wheat mixed bread Aurora Bauernkruste [Aurora farmhouse crusty bread] (baking premix 4) was selected. Furthermore, the Schr Brot-Mix [Schr bread mix] (baking premix 5) and also Erdschwalbe Glutenfreies Low-Carb Weibrot [Erdschwalbe gluten-free low-carb white bread] (baking premix 6) were selected.

(13) In order to permit a meaningful comparison with the prior art, the following comparative experiment was carried out:

(14) From the baking premixes to be studied, in each case a bread dough was prepared according to the instructions provided therefor. Then, exactly 500 g of the prepared bread dough were placed into a mold having dimensions widthdepthheight 1557 cm, distributed uniformly and the fill height in the baking mold was measured. Then the breads were baked to completion in a commercially conventional baking oven according to instructions.

(15) After cooling of the finished bread, the fill height in the baking mold was again measured. Furthermore, the specific density of the breads was determined by measuring weight and volume. The volume measurement was carried out on the basis of the rapeseed displacement method (volumeter according to Fornet, also described in AACCI Method 10-05.01) as follows: the bread loaf was placed in a measuring beaker of suitable size, the free space of the vessel was filled with sesame seeds until the bread loaf was at least completely covered and the volume then read off. Then the bread loaf was removed and the volume of the same amount of sesame seeds determined. The difference between the two volumes gives the volume of the bread loaf. The specific density is obtained by dividing the measured volume by the measured weight; the specific volume is the reciprocal of the specific density.

(16) For further assessment, a 1 cm-thick slice was cut from the center of the loaf and assessed according to shape, appearance, color, consistency, texture and taste. The assessment was carried out on the basis of the criteria of the DLG 5-point scheme for bread (Deutsche Landwirtschafts-Gesellschaft e.V. [German Agricultural Society]).

(17) Furthermore, in addition, the preparation of the breads from the baking premixes was assessed for simplicity, handling and time.

(18) The results of the comparative experiments are summarized in table 2.

(19) As can be seen from table 2, using the composition according to the invention, here shown for the example of a bread baking premix, one bread (example 3) is obtained, the organoleptic properties of which very largely correspond to those of a conventional wheat mixed bread (example 4). In some points, such as the preparation speed and the crust properties, the bread from the composition according to the invention (example 3) is even superior to the conventional wheat mixed bread (example 4).

(20) In comparison with the likewise gluten-free, but carbohydrate-rich bread of example 5, the bread from the composition according to the invention (baking premix according to example 3) shows marked advantages in the majority of the assessment categories which may be summarized such that the organoleptic properties of the bread from baking premix 5 are far removed from those of the conventional bread (baking premix 4). Taste and specific density of the bread are an exceptionhere the baking premix of example 3 according to the invention achieves a similar result as the breads from the baking premixes 4 and 5 of the prior art.

(21) The bread from baking premix 6 differs in virtually all assessment categories markedly from all other examples, and in all categories from the conventional wheat mixed bread of baking premix 4. Particular emphasis must be given to the overall very compact structure with virtually completely missing bread rise, which may also be clearly read off from the measured specific density (increased 1.7 times in comparison with the conventional bread from baking premixes 4) and the slight height difference before and after baking. Furthermore, the intensive off-taste and also the odor of soy flour are defects. The only positive aspect to be mentioned is the simple mode of preparation which proceeds comparatively rapidly to that for example 3.

(22) TABLE-US-00002 TABLE 2 Comparison of the organoleptic properties Baking premix 3 4.sup.+ 5.sup.+ 6.sup.+ Preparation Mix the baking mix with Two relatively long dough Mix baking mix with water, Mix the baking mix with water and briefly stir, a rests are required, dough a viscous sticky mass forms water and briefly stir, a readily shaped dough forms easy to form that is difficult to place into readily shaped dough forms the mold, relatively long dough resting time necessary Time spent before baking 5 min 1 hour 30 min 5 min Height difference 3.7 3.8 5 1.5 before*/after baking [cm] Specific density [g/cm.sup.3] 0.44 0.42 0.41 0.71 Specific volume [cm.sup.3/g] 2.30 2.38 2.45 1.42 Crust color Gold-brown Dark gold-brown Beige-white (atypical of Gold-yellow bread) Surface and crust Even surface, flexible and Crater formation on the top Uneven surface with white Even surface, flexible and stable crust side, otherwise uniform cracks, very hard crust stable crust surface, hard crust Bread rise and crumb Good bread rise, uniform Good bread rise, uniform Excess bread rise, uneven Low bread rise, crumb pattern crumb pattern, uniform pore crumb pattern, uniform pore pore size distribution (larger pattern not typical of bread size distribution size distribution pores at the top, more compact structure below) Structure and elasticity Stable crumb with bread- Stable crumb with bread- Stable crumb with atypically Very compact structure, typical elasticity, bread- typical elasticity, bread- low elasticity for bread, little elasticity, breaks typical fracture typical fracture breaks earlier on extension immediately on extension or or flexion than 3 and 4 flexion Consistency and mouth feel Typical of bread, Typical of bread Floury Atypical of bread, gum-like comparable to 4 Odor Mild, bread-type odor, Bread-typical odor, Bread-typical odor, pleasant Strong odor of soy flour, reminiscent of a light wheat pleasant yeast note, mild yeast note, mild atypical of bread bread Taste Mild taste, reminiscent of a Bread-typical taste, Pleasant yeast note, typical Atypical of bread, strong light wheat bread, neutral to pleasant yeast note, mild bread taste neutral to off-taste of soy unremarkable, weak unremarkable almond aroma Overall impression Scarcely differentiable from Standard conventional Unnatural food, only to be Absolutely atypical bread the standard, conventional bread considered with limitations appearance, intensive odor bread, preparation very as a substitute for standard and taste of soy simple bread *In the case of the breads that experience an increase in volume during the dough resting before baking, the dough height was determined before the dough rest. .sup.+Prior art

(23) In summary, from the comparative experiments carried out and the nutrient comparison, the following statements may be made: of the breads of the prior art, some have a low carbohydrate content, but most are not gluten-free. Of the breads that are gluten-free, most have a high carbohydrate content. The bread of this type studied more exactly of bread premix 5, however, differs in its organoleptic properties in some points from the conventional wheat mixed bread considered as standard (baking premix 4). Only the bread from one manufacturer (baking premix 6) is comparable in its nutrient profile to the breads according to the invention (example 1, 2 and 3) that were prepared from the composition according to the invention. However, example 6 differs in its organoleptic properties so greatly from the conventional wheat mixed bread considered as standard (baking premix 4) that it is scarcely suitable for an acceptable substitute for conventional bread in the context of a low-carbohydrate and gluten-free dietary habit.

(24) In contrast, the breads according to the invention (example 1, 2 and 3) that were prepared from the composition according to the invention exhibit the nutrient profile demanded in the objective, may be prepared simply and rapidly, and have organoleptic properties that are equivalent to a conventional bread.