Wheat-based products in foods for the wheat intolerant

Abstract

A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.

Claims

1. A reconstituted wheat gluten protein-based flour for use by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance, said reconstituted wheat gluten protein-based flour comprises: a washed Vital Wheat Gluten containing protein on a N %6.25 dry solids basis in a range of about 80% to 90%; a washed starch; one or more of: a Wheat Albumin Concentrate containing soluble wheat protein in a range of about 40% to 90% on a N %6.25 dry solids basis, and a modified wheat protein that contains about 30% to 90% soluble wheat protein and peptides; a content target of Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols (FODMAPS) being less than or equal to 1200 mg per 100 mg on a dry solids basis; and wherein the washed Vital Wheat Gluten, the washed starch and the one or more of: a Wheat Albumin Concentrate and a modified wheat protein are depleted of FODMAPS.

2. The reconstituted wheat gluten protein-based flour of claim 1 wherein, the composition further comprises fiber materials; and the fiber materials and the washed starch are washed out of wheat gluten protein and depleted of both gluten and FODMAPS.

3. The reconstituted wheat gluten protein-based flour as claimed in claim 1 wherein: the content target of FODAMAPS is less than or equal to 600 mg per 100 g on the dry solids basis.

4. A process of producing the reconstituted wheat gluten protein-based flour as claimed in claim 1 including the steps of: dispersing a source wheat flour in an aqueous solution at a temperature at which starch particles in said source flour are not hydrated or dissolved; recovering the Vital Wheat Gluten from said dispersion; washing the Vital Wheat Gluten whereby the FODMAPS content thereof is depleted; and combining the FODMAPS depleted Vital Wheat Gluten with the washed starch; and one or more of the Wheat Albumin Concentrate and the modified wheat protein.

5. The process as claimed in claim 4, wherein said temperature is within a range of about 10 C. to about 60 C.

6. The process as claimed in claim 4 wherein insoluble suspended materials of said source wheat flour dispersed in said aqueous solution are recovered by steps of settling, screening, filtration or centrifugation and wherein said one or more insoluble suspended materials are separated into component types.

7. The process as claimed in claim 6 wherein said insoluble suspended materials include one or more of: starches and fibre materials washed out of wheat gluten protein; and wherein said process includes a further step by which said insoluble suspended materials are collected, washed and dried by type before combining with said one or more soluble materials.

8. The process as claimed in claim 7 wherein said one or more soluble materials are recovered by ultrafiltration of a liquor remaining after recovery of said insoluble materials.

9. The process as claimed in claim 8 wherein said ultrafiltration is followed by diafiltration to further deplete FODMAP content of said Wheat Albumin Concentrate.

10. The process as claimed in claim 7 wherein said washed vital wheat gluten and said one or more insoluble suspended materials that have been recovered but not dried are combined in a wet state then dried, milled and sieved.

11. A food product comprising flour, wherein said flour consists of the reconstituted wheat gluten protein-based flour as claimed in claim 1.

12. A food product comprising flour, wherein said flour consists of the reconstituted wheat gluten protein-based flour produced by the process as claimed in claim 4.

Description

DETAILED DESCRIPTION OF NON-LIMITING EXAMPLES OF THE INVENTION

Example 1. Preparation of Reconstituted Low-FODMAPS WGPF Products as Afore Defined Suitable for Low-FODMAPS Bread and Other Food Types that Depend on the Unique Visco-Elastic Properties of Wheat Gluten Protein

(1) Bread making requires a strong flour with wheat gluten (WGP) content typically greater than 10%. (i) To 800 g of commercial A-grade food-grade wheat starch that had been extensively washed with water prior to drying and shown by analysis to have FODMAPS content sufficiently low for use in a low-FODMAPS WGPF was added 120 g of Vital Wheat Gluten (VWG) containing 80% protein on a N6.25 and dry solids basis. The VWG was commercial (ii) food-grade gluten that had been extensively washed with water prior to drying and shown by analysis to have FODMAPS content sufficiently low for use in a low-FODMAPS WGPF. The ingredients were well-blended as a dry mix and formed the basic reconstituted low-FODMAPS WGPF product as afore defined. (iii) To 830 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i) and 50 g of Wheat Albumin Concentrate (WAC) containing 40% soluble wheat protein obtained after recovery using ultrafiltration technology from the aqueous washings from starch and gluten manufacture. During preparation the liquid protein concentrate being retained by the ultrafiltration membrane was extensively diafiltered with water to greatly reduce the content of all low molecular weight substances and so after drying resulted in a WAC shown by analysis to have FODMAPS content sufficiently low for use in a low-FODMAPS WGPF. The dry ingredients were well blended as in Example 1(i) and resulted in a more-complex reconstituted low-FODMAPS WGPF product as afore defined. (iv) To 780 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i), 50 g of Wheat Albumin Concentrate (WAC) as in Example 1(ii) and 50 g of extensively washed wheat fibre recovered from the starch-gluten manufacturing process as a by-product, subsequently then dried and milled and shown by analysis to be a wheat fibre food-grade ingredient having FODMAPS content sufficiently low for use in a low-FODMAPS WGPF. The dry ingredients were well blended as in Example 1(i) and resulted in an even-more-complex reconstituted low-FODMAPS WGPF product as afore defined. (v) To 830 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i) and 50 g of enzyme- (vi) hydrolysed wheat gluten shown by analysis to have FODMAPS content sufficiently low for use in a low-FODMAPS WGPF containing at least 67% of soluble peptides. The dry ingredients were well blended as in Example 1(i) and resulted in a more-functional reconstituted low-FODMAPS WGPF product as afore defined. (vii) To 830 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i) and 50 g of enzyme-hydrolysed wheat gluten shown by analysis to have FODMAPS content sufficiently low for use in a low-FODMAPS WGPF containing at least 90% of soluble peptides. The dry ingredients were well blended as in Example 1(i) and resulted in a more-functional reconstituted low-FODMAPS WGPF product as afore defined. (viii) To 830 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i) and 50 g of enzyme-hydrolysed wheat gluten containing at least 67% of soluble peptides as used in Example 1(iv). The dry ingredients were well blended as in Example 1(i) and to which was added 1 g sunflower oil so resulting in a more-functional reconstituted low-FODMAPS WGPF product as afore defined. (ix) To 830 g of commercial A-grade food-grade wheat starch as in Example 1(i) was added 120 g VWG as used in Example 1(i) and 50 g of enzyme-hydrolysed wheat gluten containing at least 67% of soluble peptides as used in Example 1(iv). The dry ingredients were well blended as in Example 1(i) and to which was added 1 g sunflower oil and 0.2 g lecithin so resulting in a more-functional reconstituted low-FODMAPS WGPF product as afore defined. (x) 415 g of commercial A-grade food-grade wheat starch as used in Example 1(i) was mixed with 415 g of corn (maize) starch. To this was added 120 g VWG as used in Example 1(i) and 50 g of enzyme-hydrolysed wheat gluten containing at least 67% of soluble peptides as used in Example 1(iv). The dry ingredients were well blended as in Example 1(i) resulting in a more-functional reconstituted low-FODMAPS WGPF product as afore defined.

(2) Analysis of reconstituted low-FODMAPS WGPF products for FODMAPS content.

(3) FODMAPS (Total Fructan) content of reconstituted low-FODMAPS WGPF products was estimated using the method of Biesiekierski et al. (2011). (J. R. Biesiekierski, O. Rosella, R. Rose, K. Leis, J. S. Barrett, S. J. Shepherd, P. R. Gibson and J. G. Muir (2011) Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. J Hum Nutr Diet 24:154-176)

(4) To be considered a low-FODMAPS food item, a standard serve according to ????????Biesiekierski et al (2011) should contain less than 30 mg FODMAPS.

(5) Accurately about 1 g of reconstituted low-FODMAPS WGPF product was dispersed in 100 mL of hot deionised water (80 C) and stirred while maintaining the temperature for 15 minutes. Each sample was filtered through Whatman No 1 filter paper and then a small portion was microfiltered through a 0.22 micron syringe filter.

(6) Normal all-purpose wheat flour and rice flour were also analysed in the same manner as flours that are respectively not tolerated and tolerated by IBS; NCGS patients.

(7) Total Fructan content was determined by the commercially available enzymatic kit (Megazyme Fructan HK Assay Kit, Megazyme International Ireland ltd, Wicklow Ireland; AOAC Method 999.03 and AACC Method 32.32) as directed by the manufacturer.

(8) FODMAPS content of reconstituted low-FODMAPS WGPF products and flours is shown in Table 1.

(9) TABLE-US-00001 TABLE 1 Reconstituted low- Total Fructan content FODMAPS WGPF (mg FODMAPS, 100 g low-FODMAPS samples and flours WGPF or flour) (i) 450 (ii) 480 (iii) 480 (iv) 490 (v) 450 (vi) 450 (vii) 450 (viii) 480 All-purpose flour 2350 Rice flour 550

Example 2 Preparation of Low-FODMAPS Wheat Bread

(10) For initial trials to develop formulations and identify the importance of flour components in bread made from reconstituted low-FODMAPS WGPF products, an automated bread-making machine was used in a Rapid-bake mode resulting in bread being made in 2 hours from start of the baking process.

(11) (i) Bread Preparation Using Regular Strong Wheat Flour Suitable for Bread Making Into the bread-maker chamber were added 400 g bakers flour, 8 g salt, 12 g compressed yeast, 4 g of soft improver, 2 g shortening and 244 g of water. The bread-maker bake cycle was started and after 2 hours the baked bread was removed and allowed to cool prior to evaluation of loaf volume, crust colour and crumb texture.

(12) TABLE-US-00002 Results Loaf volume 2800 mL Crust colour golden brown Crumb texture open and light

(13) (ii) Bread Preparation Using Reconstituted Low-FODMAPS WGPF Product as in Example 1(i) Into the bread-maker chamber were added 400 g reconstituted low-FODMAPS WGPF as in Example 1(i) together with other non-flour ingredients as in Example 2(i) and baked and evaluated as in Example 2(i)

(14) TABLE-US-00003 Results Loaf volume 1500 mL Crust colour pale brown Crumb texture tightly closed and heavy

(15) (iii) Bread Preparation Using Reconstituted Low-FODMAPS WGPF Product as in Example 1(ii) Into the bread-maker chamber were added 400 g reconstituted low-FODMAPS WGPF as in Example 1(ii) together with other non-flour ingredients as in Example 2(i) and baked and evaluated as in Example 2(i)

(16) TABLE-US-00004 Results Loaf volume 2400 mL Crust colour light brown Crumb texture open and quite light

(17) (iv) Bread Preparation Using Reconstituted Low-FODMAPS WGPF Product as in Example 1(iii) Into the bread-maker chamber were added 400 g reconstituted low-FODMAPS WGPF as in Example 1(iii) together with other non-flour ingredients as in Example 2(i) and baked and evaluated as in Example 2(i)

(18) TABLE-US-00005 Results Loaf volume 2300 mL Crust colour light brown Crumb texture open and quite light

(19) (v) Bread Preparation Using Reconstituted Low-FODMAPS WGPF Product as in Example 1(iv) Into the bread-maker chamber were added 400 g reconstituted low-FODMAPS WGPF as in Example 1(iv) together with other non-flour ingredients as in Example 2(i) and baked and evaluated as in Example 2(i)

(20) TABLE-US-00006 Results Loaf volume 2400 mL Crust colour light brown Crumb texture open and quite light

(21) (vi) Bread Preparation Using Reconstituted Low-FODMAPS WGPF Product as in Example 1(v) Into the bread-maker chamber were added 400 g reconstituted low-FODMAPS WGPF as in Example 1(v) together with other non-flour ingredients as in Example 2(i) and baked and evaluated as in Example 2(i)

(22) TABLE-US-00007 Results Loaf volume 2500 mL Crust colour light brown Crumb texture open and quite light

(23) Analysis of Breads for Total Fructan Content Total Fructan content of bread was essentially by the method in Example 1. A portion of bread from inside of the crust, and not including any of the crust, was crumbed in a kitchen coffee grinder to a fine crumb consistency. The dry solids content of this was determined using standard oven drying and gravimetric analysis method. Accurately about 1 g of crumbed bread was used for Total Fructan analysis. FODMAPS content of bread samples is shown in Table 2.

(24) TABLE-US-00008 TABLE 2 Bread sample Total fructan content (mg FODMAPS/100 g dried bread) Example 2(i) 2180 Example 2(ii) 420 Example 2(iii) 420 Example 2(iv) 430 Example 2(v) 400 Example 2(vi) 400

Example 3 Preparation of Low-FODMAPS Doughnuts

(25) Non-flour ingredients for doughnuts were selected to be free of or contain only low levels of FODMAPS

(26) TABLE-US-00009 Ingredients 1000 g all purpose wheat flour (control) or 1000 g reconstituted low-FODMAPS WGPF as in Example1(v) 50 g sugar 10 g salt 500 g lukewarm water 20 g active dry yeast 10 g soft bread improver 80 g canola oil
Method

(27) All ingredients were mixed in a dough processor until the dough temperature reached 26 C. After resting for 15 minutes, the dough was rolled out into a sheet approximately 2 cm thick. Ring doughnut shapes were cut from the dough sheet and proofed for 30 minutes. The puffed dough rings were then deep fried at 190 C then drained and cooled.

(28) Total Fructan Content of Doughnuts

(29) Doughnuts were made to commercially acceptable quality based on appearance, texture and flavour. A cross-section portion of doughnut was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of doughnut made with preferred reconstituted low-FODMAPS WGPF is compared to that of doughnut made from normal all-purpose wheat flour in Table 3.

(30) TABLE-US-00010 TABLE 3 (mg FODMAPS/100 g Flour type in doughnut formulation dried doughnut) All-purpose wheat flour 1960 Reconstituted low-FODMAPS WGPF, 380 Example 1(v)

Example 4 Preparation of Low-FODMAPS Croissants

(31) Non-flour ingredients for croissants were selected to be free of or contain only low levels of FODMAPS. The recipe and method were adapted from a public home cookery source.

(32) TABLE-US-00011 Ingredients 375 g all-purpose wheat flour (control) or 375 g reconstituted low-FODMAPS WGPF as in Example1(v) 230 g sugar 3 g salt 250 g lukewarm water 10 g active dry yeast 225 g cold unsalted butter
Method

(33) Working in a room cool enough for the butter not to melt, yeast was mixed into warm water and allowed to stand until foamy. The flour (all-purpose wheat flour or reconstituted low-FODMAPS WGPF) was mixed with sugar and salt. The yeast mixture was added and mixed. The mixture was kneaded until it was not sticky. The dough was wrapped and chilled for 15 min. The butter was sliced into thin slices. The dough was unwrapped and rolled out into a square. Slices of butter were laid on the centre of the dough square. The dough was folded over and sealed. The folded dough was rolled out and folded again, and then again. The roll and fold steps were repeated twice more. The dough was allowed to rest between each roll and fold. Finally, the dough was rolled into a rectangle and cut into triangles. Each triangle was stretched and rolled up. The rolled triangles of dough were allowed to rise for about 2 hours until puffy and baked in a hot oven, 245 C, until golden brown approximately 20 minutes.

(34) Total Fructan Content of Croissants

(35) Croissants were made to commercially acceptable quality based on appearance, texture and flavour. A cross-section portion of croissant was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of croissant made with preferred reconstituted low-FODMAPS WGPF is compared to that of croissant made from normal all-purpose wheat flour in Table 4.

(36) TABLE-US-00012 TABLE 4 (mg FODMAPS/100 g Flour type in croissant formulation dried croissant) All-purpose wheat flour 850 Reconstituted low-FODMAPS WGPF, 160 Example 1(v)

Example 5 Preparation of Reduced-FODMAPS Muffins

(37) Non-flour ingredients for muffins were selected to be free of or contain only low levels of FODMAPS. The recipe and method were adapted from a public home cookery source. The flour contained starches from both wheat and corn (maize) to improve the texture.

(38) TABLE-US-00013 Ingredients 800 g all-purpose wheat flour (control) or 800 g reconstituted low-FODMAPS WGPF as in Example1(viii) 580 g caster sugar 15 g salt 20 g baking powder 140 g egg 20 g Pre-Gel wheat starch. 140 g canola oil 400 g water 1 g vanilla essence
Method

(39) All dry ingredients were blended thoroughly. All liquids and oil were added and mixed until smooth for 2 minutes. Portions of batter were filled into paper muffin cases and baked at 190 C for approximately 15 minutes or until golden brown.

(40) Total Fructan Content of Muffins

(41) Muffins were made to commercially acceptable quality based on appearance, texture and flavour. A cross-section portion of muffin was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of muffin made with preferred reconstituted low-FODMAPS WGPF is compared to that of muffin made from normal all-purpose wheat flour in Table 5.

(42) TABLE-US-00014 TABLE 5 (mg FODMAPS/100 g Flour type in muffin formulation dried muffin) All-purpose wheat flour 1180 Reconstituted low-FODMAPS WGPF, 240 Example 1(viii)

Example 6. Preparation of Low-FODMAPS Scones

(43) Non-flour ingredients for scones were selected to be free of or contain only low levels of FODMAPS.

(44) TABLE-US-00015 Ingredients 2000 g all-purpose wheat flour (control) or 2000 g reconstituted low-FODMAPS WGPF as in Example 1(v) 380 g caster sugar 6 g salt 140 g baking powder 55 g milk protein concentrate 85. 290 g cake fat 1400 g water
Method

(45) All the dry ingredients were mixed thoroughly and sieved. The fat was rubbed through the dry ingredients mix. The water was added slowly and mixed to a smooth thick paste. Portions were cut out onto scone trays and baked at 220 C for approximately 20 minutes or until a light golden brown colour.

(46) Total Fructan Content of Scones

(47) Scones were made to commercially acceptable quality based on appearance, texture and flavour. A cross-section portion of scone was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of scone made with preferred reconstituted low-FODMAPS WGPF is compared to that of scone made from normal all-purpose wheat flour in Table 6.

(48) TABLE-US-00016 TABLE 6 (mg FODMAPS/100 g Flour type in scone formulation dried scone) All-purpose wheat flour 1560 Reconstituted low-FODMAPS WGPF, 300 Example 1(v)

Example 7 Preparation of Low-FODMAPS Tortilla

(49) Non-flour ingredients for tortillas were selected to be free of or contain only low levels of FODMAPS.

(50) TABLE-US-00017 Ingredients 250 g all-purpose wheat flour (control) or 250 g reconstituted low-FODMAPS WGPF as in Example1(v) 20 g shortening 3.75 g salt 95 g water 1 g baking powder 1.25 g Improver
Method

(51) The flour, baking powder, improver and salt were combined and the shortening and water added while stirring continuously. The dough was kneaded gently, rested for 10 minutes then divided into 50 g pieces and rolled out to 1 mm thick. Tortillas were cooked in a hot pan for 30 seconds on each side until patches of golden brown appeared.

(52) Total Fructan Content of Tortilla

(53) Tortillas were made to commercially acceptable quality based on appearance, texture and flavour. A central portion of tortilla was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of tortilla made with preferred reconstituted low-FODMAPS WGPF is compared to that of tortilla made from normal all-purpose wheat flour in Table 7.

(54) TABLE-US-00018 TABLE 7 (mg FODMAPS/100 g Flour type in tortilla formulation dried tortilla) All-purpose wheat flour 1940 Reconstituted low-FODMAPS 370 WGPF, Example 1(v)

Example 8 Preparation of Low-FODMAPS Biscuit

(55) Non-flour ingredients for biscuits were selected to be free of or contain only low levels of FODMAPS.

(56) TABLE-US-00019 Ingredients 1000 g all-purpose wheat flour (control) or 1000 g reconstituted low-FODMAPS WGPF as in Example1(v) 100 g egg 700 g unsalted butter 340 g caster sugar 8 g salt
Method

(57) The butter and sugar were beaten until pale and creamy. Gradually the eggs were added while mixing and then the wheat flour or low-FODMAPS WGPF and salt were added and mixed for 2 minutes. Approximately 40 g portions of mix were placed onto flat baking trays and baked at 180 C for 12 minutes or until light golden brown colour.

(58) Total Fructan Content of Biscuits

(59) Biscuits were made to commercially acceptable quality based on appearance, texture and flavour. A portion of biscuit was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of biscuit made with preferred reconstituted low-FODMAPS WGPF is compared to that of biscuit made from normal all-purpose wheat flour in Table 8.

(60) TABLE-US-00020 TABLE 8 (mg FODMAPS/100 g Flour type in biscuit formulation dried biscuit) All-purpose wheat flour 1020 Reconstituted low-FODMAPS 190 WGPF, Example 1(v)

Example 9 Preparation of Low-FODMAPS Shortcrust Pastry Cases

(61) Non-flour ingredients for shortcrust pastry were selected to be free of or contain only low levels of FODMAPS. The recipe and method were adapted from a public home cookery source.

(62) TABLE-US-00021 Ingredients 250 g all-purpose wheat flour (control) or 250 g reconstituted low-FODMAPS WGPF as in Example1(v) 125 g unsalted butter 60 g egg 0.5 g salt
Method

(63) The flour or low-FODMAPS WGPF, butter and salt were processed in a food processor until crumbed. Beaten egg was added to the mix with the processor running and processed until large clumps formed. The dough was formed into a ball and kneaded gently to combine. It was then wrapped and refrigerated for 2 hours. The dough was rolled out and cut into the desired size and baked blind in preferred baking pans at 180 C until golden brown.

(64) Total Fructan Content of Shortcrust Pastry

(65) Shortcrust pastry cases were made to commercially acceptable quality based on appearance, texture and flavour. A portion of shortcrust pastry case was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of shortcrust pastry case made with preferred reconstituted low-FODMAPS WGPF is compared to that of shortcrust pastry case made from normal all-purpose wheat flour in Table 9.

(66) TABLE-US-00022 TABLE 9 (mg FODMAPS/100 g Flour type in pastry formulation dried shortcrust pastry) All-purpose wheat flour 1430 Reconstituted low-FODMAPS 270 WGPF, Example 1(v)

Example 10 Preparation of Low-FODMAPS White Noodles

(67) TABLE-US-00023 Ingredients 2000 g all-purpose wheat flour (control) or 2000 g reconstituted low-FODMAPS WGPF, Example 1(vi) 40 g salt 750 g water
Method

(68) The selected flour type was placed in a food processor. The salt was dissolved in the water and trickled in while mixing the flour in the food processor and mixed until a crumb was formed. The loose crumbs were compressed and formed into a rectangular block then rolled through a roller press at its widest setting. The resulting dough sheet was folded in half and the step repeated six times then rested for 30 minutes. Rolling the dough was continued with progressively thinner spacing down to the required noodle thickness. The sheet was cut into strands with the cutting rollers and cooked immediately in boiling water for 20 minutes, drained and cooled.

(69) Total Fructan Content of White Noodles

(70) White noodles were made to commercially acceptable quality based on appearance, texture and flavour. A portion of white noodles was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of white noodles made with preferred reconstituted low-FODMAPS WGPF is compared to that of white noodles made from normal all-purpose wheat flour in Table 10.

(71) TABLE-US-00024 TABLE 10 (mg FODMAPS/100 g Flour type in white noodles dried white noodles) All-purpose wheat flour 2300 Reconstituted low-FODMAPS 440 WGPF, Example 1(vi)

Example 11 Preparation of Low-FODMAPS Yellow Alkaline Noodles

(72) TABLE-US-00025 Ingredients 2000 g all-purpose wheat flour (control) or 2000 g reconstituted low-FODMAPS WGPF, Example 1(vii) 20 g sodium carbonate 750 g water
Method

(73) The selected flour type was placed in a food processor. The salt was dissolved in the water trickled in while mixing the flour in the food processor and mixed until a crumb was formed. The loose crumbs were compressed, formed into a rectangular block and rolled through a roller press at its widest setting. The resulting dough sheet was folded in half and this step repeated six times. The dough was rested for 30 minutes. Rolling the dough continued with progressively thinner spacing down to the required noodle thickness. The sheet was cut into strands with the cutting rollers and cooked immediately in boiling water for 20 minutes, drained and cooled.

(74) Total Fructan Content of Yellow Alkaline Noodles

(75) Yellow alkaline noodles were made to commercially acceptable quality based on appearance, texture and flavour. A portion of yellow alkaline noodles was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of yellow alkaline noodles made with preferred reconstituted low-FODMAPS WGPF is compared to that of yellow alkaline noodles made from normal all-purpose wheat flour in Table 11.

(76) TABLE-US-00026 TABLE 11 (mg FODMAPS/100 g Flour type in yellow noodles dried yellow noodles All-purpose wheat flour 2300 Reconstituted low-FODMAPS 440 WGPF, Example 1(vii)

Example 12 Preparation of Low-FODMAPS Dried Instant Noodles

(77) TABLE-US-00027 Ingredients 2000 g all-purpose wheat flour (control) or 2000 g reconstituted low-FODMAPS WGPF, Example 1(vii) 40 g salt 4 g sodium carbonate 750 g water
Method

(78) The selected flour type was placed in a food processor. The salt was dissolved in the water and trickled in while mixing the flour in the food processor and mixed until a crumb was formed. The loose crumbs were compressed and formed into a rectangular block then rolled through a roller press at its widest setting. The resulting dough sheet was folded in half and the step repeated six times then rested for 30 minutes. Rolling the dough was continued with progressively thinner spacing down to the required noodle thickness. The sheet was cut into strands with the cutting rollers and cooked in a steamer for 20 minutes. The cooked strands were then deep flied briefly to dehydrate and then drained and cooled.

(79) Fructan Content of Dried Instant Noodles

(80) Dried instant noodles were made to commercially acceptable quality based on appearance, texture and flavour. A portion of instant noodles was crumbed as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of dried instant noodles made with preferred reconstituted low-FODMAPS WGPF is compared to that of dried instant noodles made from normal all-purpose wheat flour in Table 12.

(81) TABLE-US-00028 TABLE 12 (mg FODMAPS/100 g Flour type in instant noodles dried instant noodles) All-purpose wheat flour 2300 Reconstituted low-FODMAPS 430 WGPF, Example 1(vii)

Example 13 Preparation of Low-FODMAPS Pasta

(82) TABLE-US-00029 Ingredients 2000 g all-purpose wheat flour (control) or 2000 g reconstituted low-FODMAPS WGPF, Example 1(vii) 40 g salt 750 g water
Method

(83) Each of the selected flour types were placed in a food processor. The salt was dissolved in the water and trickled in while mixing the flour in the food processor and mixed until a crumb was formed. The loose crumbs were compressed and formed into a rectangular block then rolled through a roller press at its widest setting. The resulting dough sheet was folded in half and the step repeated six times then rested for 30 minutes. Rolling the dough was continued with progressively thinner spacing down to the required pasta thickness. The sheet was cut into strands with the cutting rollers and refrigerated or dried for preservation.

(84) Total Fructan Content of Pasta

(85) Pasta was made to commercially acceptable quality based on appearance, texture and flavour. A portion of pasta was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of pasta made with preferred reconstituted low-FODMAPS WGPF is compared to that of pasta made from normal all-purpose wheat flour in Table 13.

(86) TABLE-US-00030 TABLE 13 (mg FODMAPS/100 g Flour type in pasta dried pasta) All-purpose wheat flour 2300 Reconstituted low-FODMAPS 440 WGPF, Example 1(vii)

Example 14 Preparation of a Low-FODMAPS Extruded Expanded Breakfast Cereal Product

(87) Ingredients for low-FODMAPS extruded expanded breakfast cereal were selected to be free of or contain only low levels of FODMAPS.

(88) TABLE-US-00031 Ingredients 32 kg all-purpose wheat flour (control) or 32 kg reconstituted low-FODMAPS WGPF, Example 1(i) 10 kg washed wheat fibre as used in Example 1(iii) 10 kg maize flour 20 kg rice flour 18 kg wheat protein hydrolysate (82% protein) as used in Example 1(iv) 9 kg sugar 1 kg salt
Method

(89) All dry ingredients were thoroughly mixed in a ribbon blender. The ingredient mix was introduced into the barrel together with enough water to achieve the desired extruded product. Product was extruded through a Clextral twin screw extruder with barrel diameter of 33 mm and length of 768 mm in 6 consecutive heating zones. Product was extruded through a die having 2 mm diameter and 5 mm length.

(90) Total Fructan Content of Extruded Expanded Breakfast Cereal

(91) Extruded expanded breakfast cereal product was made to commercially acceptable quality based on appearance, texture and flavour. A portion of extruded breakfast cereal was crumbed when cold as in Example 2 and Total Fructan content estimated as in Example 2. FODMAP content of extruded breakfast cereal made with preferred reconstituted low-FODMAPS WGPF is compared to that of extruded breakfast cereal made from normal all-purpose wheat flour in Table 14.

(92) TABLE-US-00032 TABLE 14 (mg FODMAPS/100 g Flour type in extruded cereal dried extruded cereal) All-purpose wheat flour 770 Reconstituted low-FODMAPS 160 WGPF, Example 1(i)

(93) It will thus be appreciated that this invention at least in the forms of the examples described provides novel and improved food products for wheat intolerant persons as well as methods and processes for producing such products. The examples disclosed herein are however only the currently preferred forms of the invention and additional modifications may be made within the scope of said invention as defined by the following claims.

PRIOR ART US PATENTS CITED

(94) U.S. Pat. No. 4,255,518 U.S. Pat. No. 4,412,867 U.S. Pat. No. 8,372,466

PRIOR ART US PATENT APPLICATIONS CITED

(95) 20050129823 20060008568 2009252844 20120196013

OTHER PRIOR ART PUBLICATIONS CITED

(96) Barrett, J. S, Gearry, R. B, Muir, J G, Irving, P. M, Rose, R, Rosella, O, Haines, M. L, Shepherd, S. J, and Gibson, P. R. (2010) Aliment Pharmacol Ther 31:874-882 Dietary poorly absorbed, short-chain carbohydrates increase delivery of water and fermentable substrates to the proximal colon. http://www.gastrojournal.org/article/S0016-5085(13)00702-6/abstract-article-footnote-1#article-footnote-1 http://www.gastrojournal.org/article/S0016-5085(13)00702-6/abstract-article-footnote-2#article-footnote-2 Biesiekierski, J. R., Newnham, E. D., Irving, P. M., Barrett, J. S., Haines, M., Doecke, J. D., Shepherd, S. J., Muir, J. G. and Gibson, P. R. (2011) Am. J. Gastroenterol 106, 508-514. Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double blind randomised placebo-controlled trial Biesiekierski, J. R., O. Rosella, R. Rose, K. Leis, J. S. Barrett, S. J. Shepherd, P. R. Gibson and J. G. Muir (2011) J Hum Nutr Diet 24:154-176 Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski, J. R, Peters, S. L., Newnham, E. D., Rosella, O, Muir, J. G. and Gibson P. R. (2013) Gastroenterology 145(2) 320-328 No Effects of Gluten in Patients With Self-Reported Non-Coeliac Gluten Sensitivity After Dietary Reduction of Fermentable, Poorly Absorbed, Short-Chain Carbohydrates Carlo Catassi et al www.ncbi.nlm.nih.gov/pmc/articles/PMC3820047, Non Coeliac Gluten Sensitivity: The New Frontier of Gluten Related Disorders R. R. Gibson & S. J. Shepherd (2005) Aliment. Pharmacol. Ther. 21, 1399-1409. Personal view: food for thoughtwestern lifestyle and susceptibility to Crohn's disease. The FODMAPS hypothesis Gibson, P. R and Shepherd, S. J. (2010) J Gastroenterol Hepatol. 25: 252-258 Evidence-based dietary management of functional gastrointestinal symptoms: the FODMAPS approach. Halmos, Emma P., Victoria A. Power, Susan J. Shepherd, Peter R. Gibson and Jane G. Muir (2014) Gastroenterol 146: 67-75. A diet low in FODMAPS reduces symptoms of Irritable Bowel Syndrome. Knudsen, K. E. B. (1997) Animal Feed Sci Technol 67; 319-338. Carbohydrate and lignin contents of plant materials used in animal feeding. Lopez, A. C. B, Pereira, A. J. G. and Junqueira R. G. (2004). Brazilian Arch Biol Technol 47; 63-70. Flour mixture of Rice Flour, Corn and Cassava starch in the production of gluten-free bread Ong, D. K, Mitchell, S. B, Barrett, J. S, Shepherd, S. J, Irving, P. M, Biesiekierski, J. R, Smith, S, Gibson, P. R. and Muir, J. G. (2010) L Gastroenerol Hepatol. 25:1366-1373. Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndrome. Shepherd S. J., Parker, F C, Muir J G and Gibson P R Clin Gastroenterol. Hepatol 6, 765-711. Dietary triggers of abdominal symptoms in patients with Irritable Bowel Syndrome; randomised placebo-controlled evidence. Whelan, K, Abrahmsohn, O, David, G J, Staudacher H, Irving, P, Lower M C and Ellis, P R (2011) Int J Food Sci Nutr 62(5), 498-503. Fructan content of commonly consumed wheat, rye and gluten-free breads.