Title of Invention

"A PROCESS FOR THE PREPARATION OF GLUTEN FREE BREAD"

Abstract

improved process for the preparation of gluten free corn bread consisting of Corn starch, Defatted soy flour, Skim milk powder, Sugar, Fat , Salt, Yeast, Guargum. SSL & Water comprising steps of i) blending the corn starch, defatted and toasted soy flour and skim milk powder ii) preparing the homogeneous suspension or paste of guargum and SSL iii) preparing the wet compressed yeast suspension iv) preparing the aqueous solution of salt and sugar v) mixing the ingredient as obtained in i), ii),iii) and iv) along with fat to get a homogeneous batter, vi) fermentation the batter 20-60 minutes at 28-32°C, vii) remixing for 3-6 minutes, viii) scaling the batter as described herein, ix) proofing for 20-60 minutes at 28-32°C, x) baking the proved bread so obtained in step lix) by conventional manner, at a temperature ranging 190°-210°C for 30 minutes xi) cooling the baked bread at temperature of 25°C-40°C,

Full Text

The present invention relates to an improved process for the preparation of gluten free com bread. Bakery products are quite popular in India and rest of the world because of their ready to eat nature, availability of varieties to suit the palate of different cross-section of population; better nutritional quality and availability at comparatively low cost. Bread is an important bakery product that contribute to the maximum sales in the market. In India out of the total turn over of Rs. 5,000 crore in a bakery industry, bread industry alone is valued at Rs 1500 crores (Vikas Singhal, 1999 Indian Agriculture, Indian economic data research centre, pp 72-83). Recently bakery products are being used as a vehicle for incorporating various nutrients or substances that would improve the nutritional quality of product or health of the consumer. Hence various health products like high fibre bread, low sodium bread and sugar free bread have been produced on commercial scale to persons suffering from diabetes and hypertension patients. Bread is produced from wheat flour which contains gluten. Gluten is the unique protein present in the flour which impart elastic and viscous properties to the dough and contributes to gas retention property. Small segment of the population suffers from wheat intolerance disease known as coeliac disease and allergies. The symptoms may include cramps, diarrhoea, and pale, bulky stools. This is attributed to gliadin fraction of gluten (Kasarda, DD, Bakers digest, 1972, 46(6), 25). Therefore, there is a need for bread without using wheat flour as it contains gluten. Reference may be made to D Appolonia, 1977 Rheology and baking studies of legume - wheat flour blends. Cereal chemistry 54:53 wherein graded levels of wheat flour were substituted with non wheat flours to achieve degree of success in composite flour bread making. The drawback is that the breads contain gluten Reference may be made to Okaka 3.C and Potter, N.N 1977. Journal of Food Science wherein legume flour is utilised in replacing portions of wheat flour in bread making. The drawback is that the breads contain gluten. Reference may be made to Rotsh, A. 1954 Dro and Gebeck 8,129 wherein loose structured bread are prepared from starches that do not contain gluten -forming proteins, provided that a swelling agent is added when the dough is prepared. The drawback is that the final product had poor loaf volume and crumb structure. Reference may be made to Bowman F, Dilsaver, Ward Loreny, K, 1973 Bakers Digest 47, 15 wherein egg is used to improve the quality characteristics of breads obtained from gluten free flours, since these flour fail to form a continuos phase and thus lacking the necessary dough structure for the production of good quality bread. The drawback is that the use of egg in bread is not liked as it contributes to typical colour and flavour. Reference also may be made to Woestelandt Y, 1995 French-Patent-Application, FR 2 709 924 Al, FR 93-10948 (19930914) wherein gluten free bread is made with egg. The drawback is that the breads contain egg and the flavour is not liked. Reference may be made to Kinn Jinc and Ruiter, D D, 1968 Food Technology 22, 867 - wherein gluten free bread was prepared from flour containing cassava flour and soy flour. The drawback is that the breads had poor loaf volume. Reference may be made to Kulp K, Hepbur F. N and Lehmann T.A, 1974 Bakers Digest 48, 34 - wherein various emulsifiers were tried for preparing bread from wheat starch and different starch binding agents. The drawback is that no crumb softening effect was detected with xanthan gum and CMC in such breads. References may be made to Jongh.G. 1961 Cereal chemistry 9,165-where in glycerol monostearate (GMS) was used to produce bread from starch based material and concluded that a substance for binding starch granules is necessary. The drawback of such breads had poor grain structure. Reference may be made to Akobundu ENT, Ubbaonu C. N and Nduibh C I 1988 Journal of Food Science and technology 25, 211 wherein breads were prepared using non wheat flours. Such breads showed poor loaf volume, dense structure. The drawback is that there was little improvement where breads were prepared by making batters instead of dough. Reference may be made to Neumann H and Bruemer J M, 1997 Getcide - Meh and Brot. 51, 50 where in maize, millet and buck wheat flour had negative effect on bread quality. The drawback is that such breads had inferior quality. Reference may be made to Chatelard P, 1998 French-Patent-Application FR 2 765 0760 Al (FR 276507625) wherein gluten free bread based on potato and rice starch, a thickener and an emulsifier have been used. The drawback of such bread will have very low protein. The main object of the present invention is to provide a process for gluten free bread. Yet another objective is to provide a formulation to prepare a uniform quality product having characteristics of normal bread. Gluten free breads are prepared with com starch as base material. Gaur gum provided the required structure and moisture retention in the final product. Toasted defatted soy flour and skim milk powder improved the taste and crumb characteristics of the final product. Accordingly process for the preparation of gluten free corn bread having a composition, Weight (g) Cornstarch 100 Defatted soy flour 5.0 Skim milk powder 5.0 Sugar 15.0 Fat 5.0 Salt 1.8 Yeast 3.0 Guargum 2.25 SSL (Sodium StearoyI Lectylate) 0.5 Water 100.0 the said process comprising steps of: i. blending the corn starch, defatted and toasted soy flour and skim milk powder ii. preparing the homogeneous suspension or paste of guargum and SSL iii. preparing the wet compressed yeast suspension iv. preparing the aqueous solution of salt and sugar V. mixing the ingredient as obtained in I), ii), iii) and iv) along with fat to get a homogeneous batter. Vl. fermentation the batter vii. remixing viii. scaling the batter ix. proofing X. baking the proved bread so obtained in step lix) by conventional manner, at a temperature ranging 190° - 210°C for 30 minutes xi. cooling the baked bread at temperature of 25° - 40°C In an embodiment of the present invention the corn starch composition comprising total ash 0.1%, protein 1-2% and fat 1.5%. In an embodiment of the present invention the weighed portions of corn flour, defatted toasted soy flour and skim milk powder are mixed to get a blend. In an embodiment of the present invention the weighed portions of gum is hyd rated. In an embodiment of the present invention the above compositions are mixed with yeast suspension and water to form homogenous batter to get good volume and texture of the final product. In an embodiment of the present invention the fermentation time ranges preferably between 25 - 40 min. In an embodiment of the present invention the proof time preferably ranges between 25 - 40 min to get final product with good volume and texture. In an embodiment of the present invention the breads are baked preferably at a temperature 190° - 210°C for about 30 min. In an embodiment of the present invention the cooling time for baked bread ranges 3.5-4 hrs for getting good slicing quality and grain in breads. The details of the different operations in the process of the present inventions are Flow chart Scaling / weighing of ingredients (Fifure Removed) Sieving of flours and scale of ingredients Flours are sieved to remove impurities. All the ingredients are weighed according to the formulation. Preparation of cornstarch, defatted and toasted soy flour and skim milk powder blend Com starch is blended with soy flour and skim powder Preparation of guargum suspension Guargum is dispersed in adequate amount of water to get homogenous paste Preparation of yeast suspension Wet compressed yeast is dispersed in water and made to uniform suspension Sugar and salt solution Sugar and salt are dissolved in water Mixing All the above ingredients along with fat is mixed to a homogenous batter Fermentation The batter is fermented for about 20-60 min at 28-32°C and RH 70-90% Remixing Remixing of the batter is done for 3-6 min Scaling of batter The above batter is scaled to 200 to 250g and poured to greased pans Proofing The scaled batter in pans is proved for 20-60 min at 28-32°C and RH 70-90% Baking Breads may be baked in an oven at 180-240°C for 20-30 min. Cooling Breads are cooled to room temperature Packing Breads are unit packed either in wax coated paper on in biaxially oriented polypropylene (BOP?) The following examples are given by way of illustration of the present invention and should not be construed to limit the scope of present invention. The formulation used in the following example Example 1 Ingredients Quantity (g) Cornstarch 100 Soy flour (defatted and toasted) 5.0 Skim milk powder 5.0 Sugar (powder) 15.0 Salt 1.8 Fat 5.0 Yeast 3.0 Guargum 2.25 Water 80-120 All the ingredients are mixed and the resultant batter is fermented, remixed, proved and baked. The results indicated that the breads prepared had hard texture and poor grain with lower (80%) water in the formulation and with higher amount of water (120%) the product had medium coarse texture , wet and sticky mouthfeel. Breads prepared with 100% water had good loaf volume, medium fine grain and soft texture. Example 2 Ingredients Quantity (g) Cornstarch 100 Soy flour (defatted and toasted) 5.0 Skim milk powder 5.0 Sugar (powder) 5-20.0 Salt 1.8 Fat 5.0 Yeast 3.0 Guargum 2.25 Water 100.0 Gluten free breads are prepared as in example 1 except sugar content in the formulation is varied from 10 to 20%. With 5% sugar, breads are pale brown crust color and bland taste, where as with 20% sugar in the formulation produced gluten free breads with dark brown color. Breads prepared with 15% sugar had good loaf volume and sweet taste. Example 3 Ingredients Quantity (g) Cornstarch 100 Soy flour (defatted and toasted) 5.0 Skim milk powder 5.0 Sugar (powder) 15.0 Salt 1.8 Fat 2.5 to 10.0 Yeast 3.0 Guargum 2.25 Water 100.0 All the ingredients are mixed and the resultant batter is fermented, remixed, proved and baked. The results indicated that the breads prepared with 2.5% fat in formulation had too fine grain, and very crumbly mouth feel. Breads prepared with 5% fat had good loaf volume, texture and mouth feel. Higher fat (10%) level produced breads with poor loaf volume. Example 4 Ingredients Quantity (g) Com starch 100 Soy flour (defatted) 5.0 Skim milk powder 5.0 Sugar (powder) 15.0 Salt 1.8 Fat 5.0 Yeast 3.0 Guargum 2.25 SSL 0.50 Water 100.0 All the ingredients are mixed and the resultant batter is fermented, remixed, proved and baked. The results indicated that the breads prepared with 0.5% had soft texture, medium fine grain and good loaf volume. Gluten free breads thus prepared using com starch, defatted soy flour, skim milk powder, guargum and SSL has the following advantages 1. The use of guargum helped in retaining more moisture and structure to the bread 2. Inclusion of SSL in the formulation improved the batter consistency and texture of bread. 3. Inclusion of toasted soy flour and skimmed milk powder improved the volume, grain, texture and taste of the product We Claim: 1. An improved process for the preparation of gluten free corn bread having a composition, Weight (g) Cornstarch 100 Defatted soy flour 5.0 Skim milk powder 5.0 Sugar 15.0 Fat 5.0 Salt 1.8 Yeast 3.0 Guargum 2.25 SSL (Sodium StearoyI Lectylate) 0.5 Water 100.0 the said process comprising steps of: i) blending the corn starch, defatted and toasted soy flour and skim milk powder ii) eparing the homogeneous suspension or paste of guargum and SSL iii) preparing the wet compressed yeast suspension iv) preparing the aqueous solution of salt and sugar v) mixing the ingredient as obtained in I), ii), iii) and iv) along with fat to get a homogeneous batter, vi) fermentation the batter 20-60 minutes at 28-32 ° C , vii) remixing for 3 - 6 minutes, viii) scaling the batter as described herein , ix) proofing for 20-60 minutes at 28-32 ° C , x) baking the proved bread so obtained in step lix) by conventional manner, at a temperature ranging 190° - 210°C for 30 minutes xi) cooling the baked bread at temperature of 25° - 40°C 2. A process as claimed in claim 1, wherein the corn starch composition comprising total ash 0.1%, protein 1-2% and fat 1.5%. 3. A process as claimed in claims 1 - 2 wherein the fermentation time ranges preferably between 25 - 40 min. 4. A process as claimed in claims 1 - 3 wherein the proof time preferably ranges between 25 - 40 min to get final product with good volume and texture. 5. A process as claimed in claims 1 to 4 wherein the cooling time for baked bread ranges 3.5 - 4 hrs for getting good slicing quality and grain in breads. 6. A process for the preparation of gluten free bread as herein described with reference to the examples accompanying this specifications.

Documents:

353-del-2001-abstract.pdf

353-del-2001-claims cancelled.pdf

353-del-2001-claims.pdf

353-del-2001-complete specification(granted).pdf

353-del-2001-correspondence-others.pdf

353-del-2001-correspondence-po.pdf

353-del-2001-description (complete).pdf

353-del-2001-form-1.pdf

353-del-2001-form-2.pdf

353-del-2001-form-4.pdf