BREADMAKING PRODUCT FREE OF GLUTEN AND LACTOSE, AND PRODUCTION METHOD

Abstract

The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.

Claims

1. A breadmaking product free of gluten and lactose, comprising: a main dough being comprised of: Water; Tapioca starch; Rice flour; Cornstarch; Mother dough; Sunflower oil; Egg white; Enzymatically active soy flour; Fresh yeast; Dextrose; Salt; Hydroxypropyl methylcellulose; Psyllium husk fiber; and Xanthan gum; and a mother dough is being comprised of the following: Whole millet flour, and/or sorghum flour; Water; Amaranth flour; Salt; and Homofermentative lactic bacteria.

2. The breadmaking product free of gluten and lactose according to claim 1, wherein said main dough is comprised of: TABLE-US-00002 Water 33:25% Tapioca starch 30.00% Rice flour 11.00% Cornstarch  8.50% Mother dough  5.00% Sunflower oil  2.50% Egg white  2.00% Enzymatically active soy flour  2.00% Fresh yeast  2.00% Dextrose  1.50% Salt  1.00% Hydroxypropyl methylcellulose  0.50% Psyllium husk fiber  0.50% Xanthan gum  0.25%.

3. The breadmaking product free of gluten and lactose, according to claim 2, wherein said mother dough is comprised of: TABLE-US-00003 Whole millet flour, and/or sorghum flour 46.00% Water 40.50% Amaranth flour 12.00% Salt  1.20% Homofermentative lactic bacteria  0.30%.

4. A method for a breadmaking product comprising the steps of: preparing a mother dough according to claim 1, said step of preparing said mother dough comprising: Mixing the dry ingredients (flours, salt, and bacteria); incorporating water, at a temperature between 35 and 40° C.; Mixing; Fermenting 16 hours at 28° C.; and maturing for 24 hours at 5° C.; and preparing a main dough, said step of preparing said main dough comprising: Dosing of whole millet flour, and/or sorghum flour, water, amaranth flour, salt, and homofermentative lactic bacteria; Mixing water, the mother dough, the oil, and the egg white, in a mixer, for 5 minutes, at a speed of 45 rpm; Pre-mixing and incorporation of the other ingredients in the formula; Mixing for 3 minutes, at a speed of 45 rpm; incorporating yeast; Mixing for 5 minutes, at a speed of 90 rpm; Dosing and forming dough in the desired size and shape; fermenting at 24° C. and 90% relative humidity; Baking at 180° C. in an oven having “mixed heating system” (radiation and convection); Cooling to a temperature of 8° C.; Packaging in a film material which is biodegradable and compostable; and storing at a temperature of 5° C., prior to distribution.

5. The method, according to claim 4 wherein the dough is formulated, and is formed into bread articles which have a semi-round shape, with dimensions of length 16 cm, width 11 cm, and height 7 cm, and with a weight of 330 g, and wherein the step of fermenting lasts 120 minutes, the step of baking lasting 24 minutes, and the step of cooling lasting 75 minutes.

6. The method, according to claim 4, wherein the dough is formulated, and is formed into bread articles which have the shape of a having cuts on the top and having pointed ends or corners, weighing 90 grams, and wherein the step of fermenting lasts 60 minutes, the step of baking lasting 10 minutes, and the step of cooling lasting 40 minutes.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

[0015] None.

DETAILED DESCRIPTION OF THE INVENTION

[0016] Concretely stated, the present invention proposes (as indicated above) a new breadmaking product which is “traditional” but is free of gluten and lactose, and further proposes a method of producing said product, which method is preferred for sale of the product in the form of loaves, baguettes, or small roundish loaves, without hermetic packaging.

[0017] More specifically, the proposed product, which in known fashion contemplates prior preparation of a mother dough, comprises the following ingredients, in the indicated percentages:

TABLE-US-00001 For the mother dough: Whole millet flour, and/or sorghum flour 46.00% Water 40.50% Amaranth flour 12.00% Salt  1.20% Homofermentative lactic bacteria  0.30% For the mother dough: Water 33:25% Tapioca starch 30.00% Rice flour 11.00% Cornstarch  8.50% Mother dough  5.00% Sunflower oil  2.50% Egg white  2.00% Enzymatically active soy flour  2.00% Fresh yeast  2.00% Dextrose  1.50% Salt  1.00% Hydroxypropyl methylcellulose  0.50% Psyllium husk fiber  0.50% Xanthan gum  0.25%

[0018] The inventive method of producing the inventive product contemplates the following steps:

[0019] For the prior preparation of the mother dough:

[0020] Mixing the dry ingredients (flours, salt, and bacteria);

[0021] Incorporation of the water, at a temperature between 35 and 40° C.;

[0022] Mixing;

[0023] Fermenting 16 hours at 28° C.;

[0024] Maturation 24 hours at 5° C.

[0025] For preparation of the main dough:

[0026] Dosing of the ingredients;

[0027] Mixing of the water, the mother dough, the oil, and the egg white, in a mixer, for 5 minutes, at a speed of 45 rpm (revolutions per minute);

[0028] Pre-mixing and incorporation of the other ingredients in the formula;

[0029] Mixing for 3 minutes, at a speed of 45 rpm;

[0030] Incorporation of the yeast;

[0031] Mixing for 5 minutes, at a speed of 90 rpm;

[0032] Dosing, and formation of the dough in the desired size and shape;

[0033] Fermentation at 24° C. and 90% relative humidity;

[0034] Baking at 180° C. in an oven having “mixed heating system” (radiation and convection);

[0035] Cooling to a temperature of 8° C.;

[0036] Packaging in a film material which is biodegradable and compostable;

[0037] Storage at a temperature of 5° C., prior to distribution.

[0038] Depending on the shape and weight in which the dough has been prepared, the times of fermentation, baking, and cooling vary as follows:

[0039] For breads of the type of “SMALL ROUNDISH LOAVES” (“lingotes”), which have a semi-rounded shape, with dimensions of length 16 cm, width 11 cm, and height 7 cm, and weight 330 grams:

[0040] Fermentation 120 minutes;

[0041] Baking 24 minutes;

[0042] Cooling of the loaves for 75 minutes.

[0043] For loaves of the type of “SMALL BAGUETTES ” (“baguetinas”), each of which comprises a small loaf (or roll) with cuts on the top and with pointed ends or corners, weighing 90 grams:

[0044] Fermentation 60 minutes;

[0045] Baking 10 minutes;

[0046] Cooling of the small baguettes for 40 minutes.

[0047] It is noted that the inventive product is preferably produced in the described form of “SMALL ROUNDISH LOAVES” (“lingotes”), each having the weight and measurements which have been specified above and which confer on it the appearance of authentic traditional bread. Fermented and baked in a wood mold or in a polymer composite mold with waxed paper, the SMALL ROUNDISH LOAVES form may incorporate various variations to suit different tastes, which may involve use of whole flour, or the incorporation of additional ingredients, such as:

[0048] Natural ingredients;

[0049] Whole ingredients (e.g. whole grain);

[0050] Multigrain ingredients;

[0051] Provencal-type ingredients;

[0052] Olives.

[0053] However, other bread forms may also be suitable, such as the aforementioned SMALL BAGUETTES (“baguetinas”), which undergo their fermentation and baking phases in aluminum trays with a ceramic-based coating and may also have different variants for purpose of flavor:

[0054] Natural ingredients;

[0055] Whole ingredients (e.g. whole grain);

[0056] Multigrain ingredients.

[0057] In any event, the inventive product will be sold with a shelf life (useful life) of 15 days without artificial preservatives for maintaining its freshness, which will allow it to be sold in bakeries, traditional stores, and collective stores and the like.

[0058] The inventive product is distinguished in that it is similar to traditional bread, without differences in appearance, touch, or taste; this is in contrast to existing products of the types which are free of gluten and lactose.

[0059] This novel product has a dual advantage, in that it is a food which is free of both gluten and lactose, and is thus suitable for people with allergies and intolerance to both of those products.

[0060] Further, it is noteworthy that the presence in the formula of essential amino acids, minerals, and fibers provides the final product with clear dietary advantages.

[0061] Finally, this bread can be distributed in the classic networks, i.e. in particular in bakeries, as long as the applicable sanitary standards are observed in the preparation of the product.

[0062] The nature of the present invention and the manner of bringing the invention into practice have been described sufficiently above; however, it should be understood that the invention may be realized in other embodiments which differ in details from the examples presented, without departing from the essential scope of the invention, which embodiments will be entitled to the protection which is sought, provided that the fundamental principles of the invention are not altered, changed, or modified.