Note: Descriptions are shown in the official language in which they were submitted.
OAT-BASED DOUGH AND PRODUCTS THEREFROM
FIELD
[0001] The present disclosure relates generally to dough formulations.
More
particularly, the present disclosure relates to dough formulations containing
oat flour.
BACKGROUND
[0002] The oat (Avena sativa) is a species of cereal crop known for its
soluble fiber
content associated with beneficial health effects. The term "oat" refers to
the whole plant, by
may also be used to refer to the seed of the plant, the main edible component.
Oat crop
varieties grown for human consumption are referred to as "milling oats", while
the majority of
oat crops are not intended for human consumption and include pony oats grown
as feed for
racehorses, or feed oats and forage oats grown for the livestock market.
Further, specialized
oat-derived compounds used for non-food purposes, such as creams and
cosmetics. A
growing industry for non-food purposes has evolved around specialized uses of
beta-glucans
and other natural components of oats.
[0003] Evidence of the domesticated oat plant dates back about 3000 years
to
Europe. Because the plant grows best in temperate regions, the Canadian
prairies provide a
large proportion of the oat production world-wide.
[0004] In Canada, the 2016 Census of Agriculture indicated that over 2
million acres
were planted with oats. The vast majority of Canada's oat crops are located in
the prairie
provinces of Alberta, Saskatchewan, and Manitoba where long daylight hours in
summer and
cool nights contribute to ideal growing conditions. Oats grown in Canada and
exported
around the world. New varieties of oats are constantly introduced, as may be
desirable for
such qualities as high beta-glucan content or
[0005] New oat varieties and products are constantly introduced in
Canada. For
example, a new variety of hull-less, hair-less oat, called AC Gehl may be
referred to as
"naked oats", was developed and is grown in Canada. This new variety was
developed by
Dr. Vern Burrows of Agriculture and Agri-Food Canada, and is referenced in
Plant Breeders
Rights Certificate Number 4572, granted on July 12, 2013. According to the
Plant Breeders
Rights Certificate, The selection criteria used in the development of this
variety included
straw strength, seed size, seed hullessness, minimum trichomes and high yield.
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[0006] Canadian Naked Oats, a producer in Niverville, Manitoba, Canada,
provides
access to the AC Gehl oat variety, describing it as having unique properties
that make it a
good substitute for rice. This naked oat variety is a bald-seeded hull-less
oat, largely free of
surface-borne hairs, which qualities make the variety easier to handle and
process. The
kernel has a thin waxy coating in place of a hull.
[0007] While growing conditions for rice are well established in China,
oat production
is in a stage of accelerated development, as varieties well suited to soil and
climate
conditions are developed and tested. Consumer acceptance of oats in the
Chinese culture
that has long depended on rice as the staple grain crop is challenging. Oat
varieties and oat-
based products are gaining acceptance amongst consumers seeking improved
health and
variety in their daily diets.
[0008] The term "oat" may be used to refer to the entire plant, but more
often the
term is used to refer to the kernel itself, which is a component of the whole
plant.
[0009] The "groat" is the hull-less kernel of the oat plant, which
includes the germ, the
bran, and the endosperm. Groats are typically separated from hulls by contact
with a coarse
surface such as a rough milling stone. Steel-cut oats are the hull-less
kernels that maintain
the bran, but which have been sliced into smaller pieces for a quicker cooking
time. Rolled
oats are a common ingredient in granola, and are prepared from de-hulled oat
kernels that
have been toasted, hulled, steamed and rolled. Quick-cooking oats are from de-
hulled
kernels that have been cut, steamed, and rolled into thinner flakes for
quicker cooking times.
The term "instant oats" is often applied to rolled oats that have been pre-
cooked and dried so
as to cook faster, and is used as a popular instant breakfast cereal.
[0010] Oat bran is the outer casing of the oat kernel, which remains
after the hull is
removed. The bran of the oat contains both insoluble and soluble dietary
fiber. The fiber
content of the oat, present in both the bran and the endosperm, differs from
that of other
starch-containing cereal plants and grains, such as wheat and rice, in that it
has a higher
content of soluble fiber. Approximately one-third of the fiber content of oats
may be
attributable to soluble fibers, which includes beta-glucan. While soluble
dietary fiber cannot
be absorbed in the intestinal tract, it is readily fermentable by colonic
bacteria, producing
short-chain fatty acids, which can be absorbed by the human intestinal tract,
and which can
also serve as energy for the colonic bacteria. By way of contrast, insoluble
fiber passes
through the human intestine relatively unchanged.
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[0011] The soluble fiber content of oats is largely attributable to beta-
glucans,
polysaccharide components primarily of the endosperm but also of the bran.
Beta-glucans
are associated with certain health benefits in humans, and are considered to
be protective
against heart disease and diabetes, as well as being linked to serum
cholesterol-lowering
effects. Beta-glucans are known to produce a gelling consistency in water.
[0012] The protein content of oats is relatively low, as carbohydrate
content is the
mainstay of this cereal crop. About 13-18% of the calories in oats are
attributable to protein.
The protein supplied by oats is of relatively high quality and is readily
digestible, but typical of
cereals and grains, most oats have an essential amino acid profile that is low
in lysine. The
nine essential amino acids which must be derived from dietary sources in order
to optimize
protein synthesis are: histidine, isoleucine, leucine, lysine, methionine (can
include cysteine,
also referenced as "sulfur amino acids"), phenylalanine (combined with
tyrosine), threonine,
tryptophan and valine.
[0013] Protein-containing foods may be compared with previously
established
optimal amino acid levels to determine protein quality, and when one of the
amino acids is
the lowest of the established levels, it is said to be "limiting" the quality
of the protein. In the
case of oats, lysine is al limiting amino acid. Consumption of oats in
combination with a
protein source for which lysine is not the limiting amino acid helps raise the
protein quality of
the combined sources. Such protein sources are said to be "complementary" to
each other.
Grain proteins are not typically complementary with other grains, but may be
paired with
other plant sources to create a higher quality of protein.
[0014] Conventionally, oats have been prepared as sweet rather than
savory
products. For example, oats are often consumed in breakfast products such as
porridge,
granola, or in processed breakfast cereals such as Oat SquaresTM (QuakerTM,
Pepsico
Canada ULC., Mississauga, Canada) or CheeriosTM (General Mills Canada,
Mississauga,
Canada). Granola bars employ oats in a product that is consumed as an on-the-
go option for
individually wrapped convenience food. The common link with these known
conventional
uses of oats is the addition of sugar, to result in a sweet product to which
sugar is already
added (granola bars and processed breakfast cereals), or to which sugar may be
optionally
added after preparation (such as porridge). Oat-based products are typically
relegated to
convenient consumption at breakfast.
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[0015] Few uses of oats are directed toward savory products, or toward
home-
prepared main dishes intended for consumption at the later meals of the day.
Oats are not
conventionally employed as a major component of dough or dough-based products.
[0016] Health conscious consumers are eager to explore new food
formulations that
offer benefits such as gluten-free, high fiber, or high quality protein so as
to realize their
personal health goals. Weight control is a focus for many consumers. Healthy
food products
that include whole grains assist consumers in meeting weigh control goals.
Further,
consumers are taking proactive steps in an effort to avoid diseases shown to
have dietary
contributing factors, such as diabetes, heart-disease, and certain cancers
such as cancer of
the colon. Aside from health-related rationale, many consumers wish to satisfy
their culinary
curiosity by trying foods that offer new and interesting tastes and textures.
[0017] It is, therefore, desirable to provide an oat-based dough
formulation suitable
for unconventional uses of oats.
SUMMARY
[0018] It is an object of the present disclosure to obviate or mitigate
at least one
disadvantage of previous dough formulations. Dough formulations and products
prepared
therefrom are described, in which the main ingredients are from two different
plant categories
not normally considered in combination for food products: oats and pulses.
When these two
primary ingredients are combined together as described herein, the resulting
doughs and
products have advantageous nutritional and physical properties.
[0019] In a first aspect, the present disclosure provides a dough
formulation
comprising water and, on a dry weight basis: 60 to 80% (wt/wt) oat flour; 15
to 35% (wt/wt)
pulse flour; 3 to 8% binder; and 0 to 1% salt.
[0020] In a further embodiment, there is provided a method of preparing a
dough
formulation comprising: combining, on a dry weight basis, 60 to 80% (wt/wt)
oat flour; 15 to
35% (wt/wt) pulse flour; 3 to 8% thickener; and 0 to 1% salt; adding water
slowly; and
kneading to form the dough formulation.
[0021] In aspects, the present disclosure provides doughs are described
for use in
baked products such as breads and rolls or for use in boiled products such as
dumplings or
noodles.
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[0022] Other aspects and features of the present disclosure will become
apparent to
those ordinarily skilled in the art upon review of the following description
of specific
embodiments in conjunction with the accompanying figures.
BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Embodiments of the present disclosure will now be described, by
way of
example only, with reference to the attached Figures.
[0024] Figure 1 is a photograph of a cross-sectional view of a baked roll
made in
accordance with the dough formulation and method described herein, having
lighting
supplied from above to illustrate air cells.
[0025] Figure 2 is a photograph of the roll of Figure 1, with lighting
supplied from
below to further illustrate air cell size.
DETAILED DESCRIPTION
[0026] Generally, the present disclosure provides an oat-based dough
formulation
and uses therefor. The formulation includes ground oats (oat flour) together
with a flour
derived from pulses, a category of plants that are members of the legume
family. The
combination of oats and pulses renders a desirable consistency of doughs that
may be used
for baked products such as breads and rolls, as well as boiled products such
as dumpling
wraps and noodles.
[0027] Advantageously, the doughs described herein and the products
formed
therefrom have a consistency that is cohesive, easy to work with and knead,
that can rise
without the use of yeast or other leavening agents, which possess a number of
beneficial
nutritional qualities, and which have desirable flavors and organoleptic
properties.
[0028] Pulses. The term "pulse" derives from the Latin word puls meaning
"thick
soup". The category of pulses encompasses specific plants of the legume
family, such as
peas, beans, and lentils, that grow in pods and are harvested as dry grains,
unlike other
categories of vegetable crops that are harvested while still green. The term
"pulses" is
generally applied to mean the edible seed portion of such crops, such as the
pea, the bean,
or the lentil isolated from these categories of plants.
[0029] There is early evidence of pulses being eaten by humans as far
back as 7,000
years ago in the Fertile Crescent of the Middle East. Pulses have been known
as stapes in
modern times, around the world. The United Nations declared 2016 to be the
"International
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Year of Pulses", in recognition of the increasing importance of pulses as the
future food of
health, nutrition, and sustainability.
[0030] The United Nations Food and Agriculture Organization (FAO)
recognizes 11
different types of pulses: dry beans, dry broad beans, dry peas, chickpeas,
cow peas, pigeon
peas, lentils, Bambara beans, vetches, lupins and "pulses nes", which is a
category to
capture those plants not specified in the other categories. Further
information on pulses can
be found at the website of The Global Pulse Confederation or Pulse Canada. The
highest
level domain websites for these organizations are: pulses.org and
pulsecanada.com.
[0031] Most pulses have a high protein content compared with green
vegetables, and
a high dietary fiber content. Pulses are typically low in fat. Four general
categories of pulses
that are most universally recognizable are: lentils, beans, chickpeas, and
peas.
[0032] Examples of pulses in the lentil category (lens culinaris) are:
red lentils; black
lentils (or beluga lentils); green lentils; and brown lentils. Many lentils
can be split, as well as
whole.
[0033] Examples of pulses in the bean category (phaseolus vulgaris)
include: pinto
beans; mung beans; adzuki beans (also called azuki or aduki beans); black
beans; anasazi
beans; appaloosa beans; lima beans; black calypso beans; black turtle beans;
flageolis (a
French kidney bean); navy beans; white navy beans; butter beans; black soy
beans;
cannellini beans; red kidney beans, white kidney beans; great norther beans;
Jacob's Cattle
Trout Beans; faba beans; pink beans; pinto beans; romano beans; and scarlet
runner beans.
[0034] Pulses in the chickpea category (Cicer Arietinum) may be referred
to as
garbanzo beans, Bengal gram, chana, or Kabuli chana.
[0035] Pulses in the pea category (peas) include green peas; yellow peas;
yellow-
eyed peas; black-eyed peas; marrowfat peas; or pigeon peas. Many peas can be
split, as
well as whole.
[0036] Geography and Farming Conditions. Pulses promote sustainable
agriculture, and on a per-calorie basis have a low release of greenhouse
gases. Growing
pulses can increase soil health through nitrogen fixation and capture, reduced
erosion, and
because less water is required to grow pulses as compared with that required
for most other
vegetable crops having a higher water content at harvest. Thus, a reduced
amount of fresh
water irrigation is needed when compared with most other vegetable crops
harvested with a
higher water content.
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[0037] Numerous pulse crops are grown in Canada. The 2011 Statistics
Canada
Census of Agriculture reported that the vast majority of pulse crops were
grown on the
prairies, with 79% of Canada's total pulse production being grown in the
province of
Saskatchewan, followed by 16% grown in the province of Alberta. Optimal
farming
conditions relating to soil composition, sunshine, growing season, rainfall
and temperature
can be found in the cool, sunny, and dry climate of Saskatchewan. The location
of sea ports
to the west of the Prairie provinces readily permits export by shipping to
China, India, and
other major markets. As a contribution to the global markets, Canada provides
a large
amount 38% of lentils, ranking first in the world for lentil production.
Canada produces 21%
of the world's dry peas, with a ranking as first in overall pea production.
The next most
popular pulse crop grown in Canada is chickpea, with Canada ranking 9th in
global
production, supplying 0.8% of world's chickpeas in 2011.
[0038] Crop rotation is employed routinely with pulses and other grains
or oilseeds on
the Canadian prairies, with advantages being the disruption of crop-specific
disease or insect
cycles, and the replenishment nitrogen to the soil (pulses fix nitrogen in the
soil), thereby
reducing the need for fertilization.
[0039] Physical Properties. Pulses are harvested as a dried product, and
have
good shelf-life due to the low water content. The fat content is also low, and
thus the
opportunity for spoilage due to fat oxidation is low. The high fiber content
of pulses can be
found both in the brans or hulls (cellulosic water-insoluble fiber), as well
as in the starches or
flours (soluble fiber and resistant starch).
[0040] Pulses can be fractioned in to fibers (brans/hulls), and once de-
hulled can be
ground into flours or starches, for specialized uses and consistencies. Brans
are formed
when the seed coats or hulls of pulses are removed by milling. This fraction
has the highest
fiber content. Once the seed coat or hull is removed, and the bran fraction
separated, the
remaining interior portion of pulses can be milled into a flour having
different physical
properties from the bran fraction.
[0041] Health and Nutritional Properties. Pulses are healthy foods, in
part
because of low fat content, high protein and fiber content, and also due to
high levels of
vitamins and minerals such as calcium, potassium, folate, zinc, iron, and
magnesium.
Because the high protein content is not derived from animal sources, pulses
are a major
protein source for those who eat little or no meat, cheese, or other animal
products, either by
necessity or by choice. Increased pulse consumption could improve the overall
nutritional
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value of the current North American diet, the hallmarks of which are high
levels of fat and of
simple carbohydrates (sugars). Pulses can assist in maintaining a healthy
population of gut
bacteria, can ward off obesity, and other chronic diseases, and can help
maintain a healthy
body weight.
[0042] Fibers and starches (oligosaccharides) are two types of complex
carbohydrates that have distinct health advantages over simple carbohydrates:
monosaccharides and disaccharides (sugars). Fibers must be fermented by
resident
bacteria within the colon of a subject in order to permit absorption of any
energy derived
therefrom. Digestible starches are readily available energy sources that are
broken down to
sugars and absorbed as a result of digestion in the small intestine.
Typically, such starches
are fully digested by the time a meal transits past the small intestine and
into the colon,
where the majority of bacterial fermentation occurs in the gut. Although
digestible starch
would be readily fermentable by the colonic bacteria, it is typically absorbed
upstream. The
starch content of pulses can be found in the endosperm of the seed or grain of
the plants,
and can readily be isolated or purified by mechanical removal of the bran
and/or germ.
[0043] Flours derived from pulses will have lower fiber content due to
the removal of
the exterior bran, leaving the interior content of the pulse, which includes
the endosperm and
germ, and thus contains protein, fat, carbohydrate and fiber. Even when ground
into flour,
pulses maintain a large amount of complex carbohydrates, including fiber. When
starch is
isolated from a pulse, the fat and protein content is minimal, and it would
not be considered a
flour per se. The isolated starch of pulse plants may be used as a thickener
or a binder, or in
place of other starches from plant sources.
[0044] Non-fermentable fibers (typically referred to as water-insoluble
or simply
"insoluble" fibers) will pass through the human intestine relatively
unchanged. Often this is
referred to as "roughage". Insoluble fibers are not a source of energy and
cannot be
absorbed, but such fibers still possess value to human health in that the
passing-through of
roughage can slough off the oldest of the intestinal cells at the tips of the
villus structures in
the intestine. This sloughing ensures intestinal cells have quick turn-over
within the lumen of
the intestinal tract, reducing exposure to carcinogens, and potentially
reducing the likelihood
that cells will turn cancerous. Increased sloughing of cells through passage
of insoluble
dietary fiber is one possible mechanism to explain the epidemiological
observation that a
high fiber diet reduces the risk of developing colon cancer.
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[0045] Soluble fibers, such as "resistant starch", are a category of
starch that is
resistant to breakdown by amylase enzymes in the small intestine, and which
arrives
relatively intact at the colon, ready for colonic bacterial fermentation. Some
starches found
within pulses behave as resistant starch, and thus adds to the soluble fiber
content.
[0046] The category of soluble fiber encompasses complex carbohydrates
that do not
fit into the starch category, nor do they fit into the insoluble fiber
category. If such fibers can
be fermented by colonic bacteria, these are considered to be soluble fibers.
The short-chain
fatty acids produced as a result of colonic fermentation of resistant starch
and soluble fibers
by colonic bacteria, can be readily absorbed by the bacterial cells resident
in the lumen of the
intestine, as well as by the large intestinal cells themselves, providing an
energy source to
either the colonic bacteria or the human subject. Two-, three-, four- and five-
.carbon chain
length is typical of the short-chain fatty acid fermentation products.
[0047] Resistant starch and other soluble fibers are linked to low blood
cholesterol,
low blood lipids, and well-controlled blood sugar. Thus, such complex
carbohydrates can
help manage diabetes, possibly by reducing the rate at which absorption of
simple sugars
occurs from within the lumen of the gut.
[0048] Conventional Uses of Pulses. In terms of human consumption, pulses
tend
to be used in recipes that are savory instead of sweet. Such savory recipes
may include
stews, soups, falafel, casserole, and dal. Pulses may be found in recipes in
combination with
meats, or in place of meats in main dishes. Pulses form the basis of many
vegetarian and
vegan dishes. While pulses may be ground into a flour, it is nevertheless
uncommon to
combine pulses with grains as main ingredients in a recipe.
[0049] Pulse and Oat Proteins have Complementary Amino Acid Patterns.
Pulses are relatively high in protein, with 20 to 30% of the calories of
pulses being
attributable to protein. Regarding protein quality, with regard to the nine
essential (or
"indispensable") amino acids known to be needed in protein synthesis in humans
which
cannot be produced by the body, established values are considered to be the
optimal levels
in high-quality protein, stated in mg/g of protein: histidine 18; isoleucine
25; leucine 55; lysine
51; methionine (+ cysteine) 25; phenylalanine (+ tyrosine) 47; threonine 27;
tryptophan 7;
and Valine 32. This reference ammo acid pattern is recommended by Health
Canada for
evaluating the quality of food proteins using the protein digestibility
corrected amino acid
score. While animal-derived protein sources closely approximate the
recommended
indispensable amino acid levels more closely than do plant-derived sources,
combinations of
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plant-derived protein sources can be utilized to more closely approximate
these desirable
ratios, thereby increase the quality of the protein when consumed in
combination.
[0050] Plant protein sources rarely offer a complete complement of the
essential
amino acid. However, complementary protein sources can be co-consumed so that
a full
complement of the nine essential amino acids is ultimately consumed. Combining
plant
sources with animal sources of protein can complete the essential amino acid
profile.
Further, combining pulses with other plant-based foods, such as oats, helps to
complete the
essential amino acid profile, necessary for optimal health.
[0051] Oats are known to have low levels of lysine, and thus lysine is
said to be the
limiting amino acid in terms of optimal protein quality. Pulses are known to
have adequate
levels of lysine, while the sulfur-containing amino acids (methionine and
cysteine) are the
limiting amino acid for protein quality. Thus, when combined together, the
oats and pulses
provide a more complete protein, compensating for respective deficiencies in
lysine and
methionine. Oats and pulses may therefore be referred to as complementary
protein
sources.
[0052] Combining complementary protein sources within the same food is
not the
primary nutritional objective provided an individual's overall diet is
balanced with such
complementary sources. There is nevertheless an advantage realized when
combining
complementary proteins in the same food product, such that the individual
consuming the
food need not pay as close attention to the protein quality of other foods to
be consumed
simultaneously, knowing that the combination of oats and pulses together in
one single food
already achieves an improved amino acid pattern.
[0053] Naturally occurring phytochemicals, as well as vitamins and
minerals, are
found in pulses, and may have beneficial health effects. Antioxidant effects
of such
phytochemicals have been investigated as one possible mechanism by which a
high plant
diet can reduce development of certain cancers.
[0054] The combination of high fiber, and low simple carbohydrates may
lead to an
increased feeling of satiety from consumption, as well as avoiding large
fluctuations in blood
sugar. Pulses typically display low glycemic index values relative to
processed starches,
These effects as well as others can help humans avoid over-eating and thus can
lead to a
healthier body weight. Being low in fat, and derived from plant sources,
pulses are low in
saturated fats. Being low in fat, it would be rare that a fat or oil would be
extracted from
pulses, and thus hydrogenation of such fat is highly unlikely. Without
hydrogenation, there is
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little opportunity for the development of trans fats during process of
unsaturated fats found in
pulses.
[0055] Dough Formulation. The formulation described herein combines oat
flour
with flour or starch from a source of pulses, together with a binding agent to
form a cohesive
and versatile dough with numerous advantage, such as:
[0056] = Yeast is not required for baked products to achieve rising;
[0057] = Air cells of regular size and shape are formed in baked products
despite
absence of gluten, or the use of yeast in baked products;
[0058] = Gluten can be entirely avoided for those individuals trying to
avoid gluten, or
who cannot consume gluten for the reasons of an aversion, and allergy, or due
to Celiac
disease.
[0059] = Boiled products such as wraps or noodle maintain structural
integrity;
[0060] = Wraps readily separate from stacked packaging;
[0061] = Wraps readily thaw from frozen without impact on separability;
[0062] = Wraps do not need to be wet along the edges in order to be
crimped
together when filling is inside;
[0063] = Health benefits attributable to both oats and pulses are
realized by eating a
food that combines these two beneficial plant sources together;
[0064] = The combination of oats and pulses improves the quality of
protein contained
in the combined product, as the two plants compensate for each plant's
different limiting
amino acid.
[0065] = Consumer acceptance is high, as the edible products formed from
the dough
formulation has an acceptable consistency, and good flavor.
[0066] = Rice flour and/or wheat flour can be avoided for those who have
allergies,
intolerances, or specific food preferences. Gluten may be avoided. However, if
starches are
desired as possible binders, they may optionally be added from plants other
than oats or
pulses.
[0067] The uses of the dough formulations described herein typically fall
into two
categories: baked products and boiled products.
[0068] Oats Ingredients. There are numerous types and varieties of oats
may be
used in the formulation. Conventional varieties may be use, or specialized
varieties, such as
naked oats of the AC Gehl variety, may be used. All types of oats as may be
purchased in
bulk from a supplier, found in a grocery, or in a health store or natural
foods store may be
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used. The oats are used without a hull, so as to be finely ground and of a
powdery
consistency.
[0069] The oat component of the dough may include flours, ranging from
finely to
coarsely ground, or may include some of the whole oat, but merely cut, such as
a quick oat
or a steel-cut oat. An exemplary combination of oats which may be used in a
baked product
may have more coarse particles, whereas an exemplary combination of oats for a
boiled
product such as a noodle may utilize finely ground flours only.
[0070] The oat content of a bakery dough, containing whole grain for a
visually
healthful product appearance may include four kind of oats in combination,
such as finely
ground oat flour( 35%), Scottish oats (25%), quick oats (20%), and steel cut
oats 20%. The
Scottish oats and quick oats may be coarsely or finely ground, to achieve the
desired
consistency.
[0071] The oat content of a pasta or dumplings dough may simply comprise
a pure
oat flour, such as a finely ground naked oats flour based on the AC Gehl
variety of oat plant
described in in Plant Breeders Rights Certificate Number 4572, granted on July
12, 2013.
The smooth texture of the oats creates the expected consistency that a
consumer may want
to see in a noodle or dumpling wrap, if not in a bread or roll product. Thus,
the oat content of
the dough formulation can be a combination of oats from a variety of sources,
and with
varying consistencies ranging from fine grind to coarse grind, and including
large
particulates.
[0072] Pulse flours. Pulses of the types listed above may be used as
flour, which
may include coarse and fine grinds and particulate that is not entirely ground
at all (such as
with steel cut oats). The hulls of the pulses must be removed, and typically
the bran or seed
coat is removed by milling. The pulses can thus be ground into a flour of fine
consistency for
use in the formulation.
[0073] An exemplary pulse flour for use in the instant formulation is
mung bean flour,
soybean flour, or chickpea flour. Further, the flour may be from ground
varieties of pulses
such as red lentils; black lentils (or beluga lentils); green lentils; brown
lentils; pinto beans;
mung beans; adzuki beans (also called azuki or aduki beans); black beans;
anasazi beans;
appaloosa beans; lima beans; black calypso beans; black turtle beans;
flageolis (a French
kidney bean); navy beans; white navy beans; butter beans; black soy beans;
cannellini
beans; red kidney beans, white kidney beans; great norther beans; Jacob's
cattle trout
beans; faba beans; pink beans; pinto beans; romano beans; scarlet runner
beans;
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chickpeas; green peas; yellow peas; yellow-eyed peas; black-eyed peas;
marrowfat peas;
pigeon peas; or a combination of these may be used.
[0074] The level of pulse flour that may be included in the dough depends
on the
desired interplay with other ingredients of the dough. From 7% to 35% of the
dough
formulation by weight may be included as pulse flour, for example from 10% to
30% of the
dough may be from flour. From 15% to 20% is an optimal range. The flour may be
coarse or
fine grind.
[0075] Binders and Thickeners. Additional Ingredients of the formulation
include a
thickener or "binder", such as psyllium (also referred to as ispaghula), or
other swellable
polysaccharide. Psyllium hull is a source of mucilage, which is a glycoprotein
that is thick
and gluey in the presence of water. The mucilage has a role in the storage of
water for
plants. The glycoprotein of psyllium acts as a soluble fiber in the human
diet, and is often
employed in relief of constipation. Such binders are ones known to swell up
and bind with
water. Such binders are often used to thicken liquids. Binders such as
psyllium, may
advantageously be of a fine grind so as to increase surface area and so as to
blend readily
with other powdered ingredients.
[0076] Other binders such as pectin and starch may be used. Such starches
may be
derived from wheat, corn, or potato, and may be modified in such a way as to
increase
water-binding properties in the dough. The binding of water by the binder
ingredient
contributes to the air cell formation of the dough when baked products
(bread/rolls) are
prepared, due to expansion of entrained water under the pressure within the
dough during
baking. The soluble fiber provided in the beta-glucan component of the oat
flour provides
similar advantages as the binder, such as psyllium, in terms of consistency
and water
absorption. Thus, the more oats are used in the formulation, the lower the
amount of binder
that may be used. Starches and resistant starches within the oat and pulse
flours also
contribute a certain amount of water binding, and can thus be employed in the
formulation to
displace some of the binder.
[0077] Binders, also known as thickeners or gel-forming agents are used
in the
dough formulation. The contribution of this component to the formulation is
that it readily
adsorbs water, and assists in the smooth consistency of the dough, even when
larger
particulate ingredients are present. For example, when steel-cut oats are
included in the
formulation, the binder component helps the dough maintain its consistency and
cohesiveness even when chunks and lumps of the steel-cut oats are present.
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[0078] A variety of binders are available, and may be included, each
providing its
own subtle and unique properties. Starches, for example, are fully digestible
and highly
soluble with water. Fibers or gels, such as psyllium or pectin may be used as
a binder, and
results in good gel-forming properties between water and other components of
the dough
formulation. Psyllium, however, is not a starch component, but rather is a
soluble fiber
derived from the husk of psyllium plants, or ispaghula, a plant of the genus
Plantago, the
seed of which are commercially used for mucilage. Other exemplary soluble
fibers include
pectin
[0079] The binder or binding agent, whether it is a starch or a fiber is
able to absorb
water quickly, and promotes the binding of the dough into a cohesive matrix.
The binder
enhances the elasticity of the formulation, as well as promoting water
retention and gel
formation within the dough. These properties work together in the formation of
stronger air
cells upon matrix expansion during baking (in instances of baked products when
steam is
formed from entrained water in the dough and ultimately released). Further,
for boiled
products, the binder helps the dough maintain its integrity while immersed in
rapidly boiling
water. If less psyllium is desired in the final product, the content of other
starches may be
increased, or the content of oat included in the formulation can be increased,
thereby
introducing a higher level of beta-glucan in the dough.
[0080] Exemplary binding agents that can be used in the dough include
starches
derived from other plants containing starch, or modified starch, that can act
to thicken liquids.
[0081] Starches include potato starch, corn starch, wheat starch, tapioca
starch,
modified tapioca starch, arrowroot starch, bean starch, such as mung bean
starch, and other
types. When gluten-free products are desirable, wheat starch can be avoided.
Notably,
gluten is a protein component of wheat, which should only be present in small
amounts when
wheat starch is isolated. However, for those consumers that demand products
that are
gluten-free, even trace amounts of gluten that may be found in wheat starch
may be too
much, and have detrimental or devastating effect. Thus, for gluten free
products, a different
starch type other than wheat starch, should be employed.
[0082] In an exemplary embodiment, the binder, or binding agent,
comprises both a
soluble fiber (such as psyllium or pectin), and a starch. A typical binder may
include about
40-60% psyllium, and 40-60% starch, such as mung bean starch. The starches may
be
mixed together from different sources, such as those listed above, so as to
provide the taste
or consistency consumers may demand.
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[0083] When the binder component comprises starch, an ideal amount of
starch to
include in the dough formulation is about 7%, for example 6 to 9%, of from 5
to 15%. An
exemplary type of starch for the dough formulation is mung bean starch at a
level of 7% of
dry ingredients, or tapioca starch at a level of 7% relative to other dry
ingredients. When
psyllium is also included in the binder, it may be present in the dough
formulation in an
amount of about 7%, for example as 5 to 10%, or in the range of from 3% to
15%.
[0084] Salt. Salt may be used in the formulation to the extent that it is
preferred by
the consumer. Salt in baked goods can act to enhance the flavor of the food,
but are not
mandatory for those who prefer the taste of a product without salt.
[0085] Water. Water can be added to the products at different levels,
depending on
the product being produced from the dough, and depending on the method of
cooking, and
the desired outcome. Some examples of water content in the dough are provided
below.
These may be expressed as ratios of dry ingredients to water, or as the number
of times of
dry ingredients by weight that would be represented by water in the
formulation.
[0086] Water is a key ingredient in the dough, as otherwise the dry
components
would not be held together. Where the dry components are sold in combination,
but
separately with a recipe or instructions as to how much water to add, this
type of kit or
commercial product is encompassed by this description.
[0087] For bread products to be baked, the water is slightly higher,
ranging from 1:1.3
to 1:2 (dry ingredients: water). For bagels, from 1.3 to 1.5 times the weight
of the dry
ingredients can be added as water, for example; 1.35-1.4 times by weight of
the dry
ingredients may be water. For dinner rolls it, the ratio may be from 1.4 to
1.7, so that the
amount of water added in excess of the dry ingredients by this amount. For
example, the
ratio of dry ingredients to water in such dinner rolls may be from 1:1.5 to
1:1.6. For fluffy and
light breads without a lot of whole grain content, the water could be present
at an amount of
from 1.55 to 2.0 times the amount of dry ingredients, for example; 1.65 ¨ 1.8.
[0088] Products intended to be boiled, can have a water content that is
lower than
that of the dough for baked products, since the product will not dry out in
the cooking (boiling)
process. A pasta such as for fettucine or spaghetti noodles may have a water
amount that
is 0.9 times the amount of dry ingredients. Thus the dry ingredients may be in
excess of the
water content. For dumpling wraps, which may also include perogies, or
tortellini, the
amount water added may be from 1.0 to 1. 2 times the dry weight, for example,
water may be
from 1.0 to 1.1 times the weight of the dry ingredients.
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[0089] I) Baked Products
[0090] The products formed from the dough formulation described herein may be
cooked as
baked products, such as breads, bagels, and rolls. In terms of the differences
in dough
formulations between baked products and boiled products, typically the boiled
products use
less water in the dough formation. Further, the pulse flour may be lower in
the boiled
products. For example, the dough to be used for baked products may optimally
have from
20% to 30% of pulse flour, while for pastas or wraps, the content may be from
15% to 20%
for pulse flour. Further, more whole grain and coarse grind ingredients are
used in the baked
products, as compared with the boiled products.
[0091] Matrix Expansion. When water content of dough reaches a critical
temperature where liquid form converts to steam, the elastic matrix in which
the water is
contained expands without releasing steam, thereby forming air cells or air
pockets which
emulate the cells formed from yeast-risen dough products.
[0092] The step of kneading, when employed in preparation of the dough
formulation
for rising products, creates air pockets and strengthens the matrix of the
formulation.
Without gluten content in the formulation, it has been a challenge in the
industry of baked
products to produce small and regularly-spaced air cells. Such a consistency
is desirable in
breads, bagels, rolls, and other dough-based products. Consumers have come to
expect a
light and airy bread composition so as to provide a greater surface area upon
which to place
sandwich contents and spreads.
[0093] Yeast is not required to achieve rising in the baked products
formed. Rising
occurs in the process of baking. Thus the method can be carried out more
efficiently without
a yeast activation or rising the dough prior to baking.
[0094] No-rise Option. A dough that may contain additional flour from a
grain
source, such as millet, may be used when air cells in a baked product are
undesirable.
Further, by adding whole grain, or flour that is not finely milled, the dough
will have a heavier
consistency and will be more resistant to forming air cells when the steam
expands upon
baking. The addition of such components to the dough can impact the matrix of
the dough
formed, so as to reduce elasticity and water-holding capacity of the dough.
[0095] Baking Times, Temperatures, Conditions. The dough formulation may
be
baked at any conventional temperature typically used for bread, rolls, and
bagels, or may be
cooked at a higher temperature, for example ranging from 350 ¨ 425 C.
Specifically, from
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375 to 400 C. At higher temperatures, the water content entrained in the
dough matrix is
allowed to expand to steam, and when it does so quickly, the product rises
during the baking
process.
[0096] The dough may be sprayed with water prior to baking, and during
the baking
process, such as 20 minutes after the baking commences. The spraying of water
onto the
baked bread or rolls maintains a supple crust, so that when the water
entrained in the dough
matrix expands, the crust does not crack. This optional step may be repeated
once or twice
during the baking process, and may be done by hand, or may be done with
automation on a
commercial scale
[0097] The dough formulation is baked until the appropriate state of
doneness, which
can be readily determined, for example by evaluating whether the dough is
unbaked in the
center of the finished product. From 40 minutes to 1-hour is an appropriate
cooking time,
depending on water content, size of baked product, and heating conditions.
[0098] //) Method: Boiled Products.
[0099] Advantageously, wraps used for dumplings readily separate from
each other
when the dough formulation is used. Additionally, noodles also separate from
each other,
whether dried or fresh, and do not clump excessively upon boiling.
[00100] Whether freshly prepared wraps are stacked and utilized soon
thereafter in
dumpling preparation, or if the wraps are stacked and frozen for later use,
the individual
wraps to not adhere to each other, and there is no need for a dusting of flour
to be placed in-
between wraps.
[00101] Advantageously, there is no need for a flour, such as rice flour
or wheat flour,
to be dusted between uncooked wraps when stacked.
[00102] When preparing individual wraps, no water is needed to maintain
adhesion
when crimping or pinching edges together.
[00103] Noodles prepared from fresh or frozen have good integrity, and can
be boiled
without causing adjacent noodles to adhere to each other. Noodles readily
separate upon
boiling.
[00104] The color of wraps and noodles prepared with the dough formulation
can
range from light and translucent to darker and more brown, or trending toward
black in color,
if for example a dark type of bean flour is used, like black bean flour.
Whether light or dark in
color, all embodiments possess certain advantages. With the consumer concern
for healthy
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eating, and introduction of whole grains into prepared foods, consumer
acceptance of darker-
colored flour-based products is increasing. The consumer has come around to
seeking
darker-colored products, as the darker in color and less translucent a product
is, the more
representative of healthy whole-grain ingredients. Consumer acceptance is
nevertheless
dependent upon taste and texture. A dry or grainy mouth-feel is still less
acceptable to even
the most health-conscious consumer. Advantageously, the darker color of the
wraps and
noodles prepared with the instant formulation still represents positive health
benefits to the
consumer, but the products do not possess a dry or grainy mouth-feel. Thus,
the product
acceptance to a health-conscious consumer is likely to be high. The consumer
may even be
pleasantly surprised by the smooth texture of the wraps or noodles so
prepared, as the
expectation of purchasing a darker colored and less translucent product that
may be typical
of rice-based wraps or noodles would be a grainy, dry, or particulate texture.
The instant
formulation will provide the consumer with a pleasant surprise, giving the
advantage of a
healthy whole grain without any compromise on the smooth texture the consumer
is used to
in conventional products.
[00105] Preparation of the wrap dough for dumplings involves comingling
the dry
ingredients together by sifting or vigorous stirring, followed by slow
addition of water,
together with kneading. Wraps and noodles need not be boiled for lengthy
periods of time.
Because dumpling wraps tend to be thin, the boiling time needed should not be
too long, so
that the wrap structure does not begin to dissolve or disintegrate. About 2 to
6 minutes is
adequate, with 3 to 5 minutes being optimal.
[00106] Dumplings prepared with the wraps formed from the dough
formulation
described should not be over-boiled. From freshly-prepared room temperature
dumplings,
whether or not the wrap dough had previously been frozen, the boiling time of
about 2-3
minutes is optimal. From frozen pre-prepared dumplings may be boiled form 5
minutes.
[00107] Draining/Rinsing. After boiling, drain and rinse the dumplings or
noodles so
as to avoid the sticking together of adjacent cooked dumplings or noodles.
[00108] Examples
[00109] The following examples provide specific formulations and detailed
descriptions
of ingredients and methodologies. These examples are not to be construed as
limiting.
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[00110] Example 1
[00111] Oat and Chickpea Dumpling Wraps
[00112] A dumpling wrap dough formulation is prepared containing the
following dry
ingredients on a %wt/wt basis:
[00113] Oat Flour 70%
[00114] Chick Pea Flour (fine grind) 12%
[00115] Mung bean starch 10%
[00116] Psyllium (fine grind) 7%
[00117] Salt ¨1%
[00118] The dry ingredients are blended together thoroughly. To the dry
ingredients,
water is added in slight excess, thus to match the weight of the dry
ingredients, with slight
excess. Thus, to 1 kg of the dry formulation, 1.1 kg of water is added (in
this Example, from
0.9 to 1.2 kg of water may be added), blending thoroughly.
[00119] A soft and malleable dough is formed, and is kneaded either by
machine
blender or by hand until a thoroughly mixed and blended.
[00120] The dough is permitted to sit at room temperature or cooler, for
example at
refrigeration temperature, for 10 to 30 minutes to permit absorption of the
water by the dry
ingredients. Beyond about 20 minutes, there is little benefit to refrigerating
the dough
formulation. This water absorption period also helps avoid cracking of the
dough, in use, and
promotes adhesion within the final product.
[00121] The dough is rolled or extruded to form individual wraps. The
wraps may be
used fresh, or stacked for later use. If stacked for later use, the wraps may
be refrigerated or
frozen. The wraps readily separate (once thawed), and dumpling filling may be
added to the
center of the dumpling wrap. Edges can be crimped to encase the filling within
the wrap, and
the dumplings so prepared may be refrigerated, frozen, or boiled.
[00122] When boiled, dumplings are placed in boiling water for about 3
minutes, with 2
to 5 minutes of boiling being an acceptable range. After removal from the
boiling water,
dumplings are rinsed to avoid sticking to each other.
[00123] Following boiling, the resulting dumpling wrap is opaque, with a
slightly darker
color than is seen with conventional rice-based dumpling wraps. The dumpling
wrap tastes
mild, has a tender consistency, and has good consumer acceptance.
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[00124] Example 2
[00125] Naked Oat and Chickpea Dumpling Wraps
[00126] A dumpling wrap dough formulation is prepared containing the
following dry
ingredients on a %wt/wt basis:
[00127] Oat Flour 70%
[00128] Chickpea Flour (fine grind) 12%
[00129] Mung bean starch 10%
[00130] Psyllium (fine grind) 7%
[00131] Salt ¨1%
[00132] The dry ingredients are blended together thoroughly. To the dry
ingredients,
water is added in slight excess, thus to match the weight of the dry
ingredients, with slight
excess. Thus, to 1 kg of the dry formulation, 1.1 kg of water is added (in
this exemplary
formulation, from 1.0 to 1.2 kg of water may be added), and blending
thoroughly.
[00133] A soft and malleable dough is formed, and is kneaded either by
machine
blender or by hand until a thoroughly mixed and blended.
[00134] The dough is permitted to sit at room temperature or cooler, for
example at
refrigeration temperature, for about 20, minutes to permit absorption of the
water by the dry
ingredients. This water absorption period also helps avoid cracking of the
dough, in use, and
promotes adhesion within the final product.
[00135] The dough is extruded in a flat sheet from a machine designed to
produce an
extruded product, and cut in the appropriate shape for dumpling wraps.
[00136] A savory pork filling is added to the dumpling wrap, and the edges
crimped
together, without the need to wet the crimped edges. The edges adhere well to
each other.
The crimped dumplings are boiled in a pot of water that has been reduced from
full rolling
boil. Boiling time is about 3-minutes, following which the dumplings are
rinsed so as to avoid
sticking to each other.
[00137] Example 3
[00138] High-Rise Oat and Chickpea Bread
[00139] A bread dough formulation is prepared containing the following dry
ingredients
on a %wt/wt basis:
[00140] Oat Flour 70%
[00141] Chick Pea Flour (fine grind) 15%
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CA 3005341 2018-05-18
[00142] Mung bean starch 7%
[00143] Psyllium (fine grind) 7%
[00144] Salt (as desired) ¨1%
[00145] The dry ingredients are blended together thoroughly. To the dry
ingredients,
water is added in excess. To 1 kg of the dry formulation, 1.7 kg (may range
from 1.6 to 2.1
kg) of water is added gradually so as to avoid a lumpy consistency. The
ingredients are
blended thoroughly. The oat flour is naked oat flour, which has is a smooth
consistency
without any whole oats or large oat particles present.
[00146] A soft and malleable dough is formed. The dough is kneaded either
by
machine blender or by hand until a thoroughly mixed and blended. The dough is
permitted to
sit at room temperature for about 15 minutes to permit absorption of the water
by the dry
ingredients. This water absorption period also helps avoid cracking of the
dough, in use, and
promotes adhesion within the final product.
[00147] The dough is permitted to sit at room temperature or cooler, for
example at
refrigeration temperature, for 2 hours to permit absorption of the water by
the dry ingredients.
This water absorption period also helps promote adhesion within the final
product, permitting
formation of small, regular cells during baking when the water content of the
dough reaches
the temperature of over 100 C, and forms steam.
[00148] The baking temperature is high, at 375 C (ranging from 375 to 400
C) over 40
minutes to 1 hour. The rising of the baked product occurs in the final 20
minutes of baking,
when the internal temperature of the dough and the pressure built up within
the dough
causes steam to expand and open the cells. The baked product can be said to
"pop" in the
final stage of baking.
[00149] Water is sprayed onto the product during baking, about 20 minutes
in to
baking time, so as to enhance the rising of the product without cracking the
crust due to
dryness.
[00150] Without being limited to theory, the spraying of water may permit
a high
humidity within the oven, as well as on the crust of the product, while baking
so that the
exterior of the dough remains adequately pliable instead of forming a dry
crust, thereby
permitting the end-stage rising to occur.
[00151] The spraying of water may be done at the beginning of the baking
process, or
in the middle of the baking process, closer to the expected time of the
rising.
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[00152] Example 4
[00153] Whole Grain Oat and Chickpea Dinner Rolls
[00154] A bread dough formulation is prepared containing the following dry
ingredients
on a %wt/wt basis:
[00155] Oats 70%
[00156] Chickpea Flour (fine grind) 15%
[00157] Mung bean starch 7%
[00158] Psyllium (fine grind) 7%
[00159] Salt (as desired) ¨1%
[00160] The dry ingredients are blended together thoroughly. To the dry
ingredients,
water is added in excess. To 1 kg of the dry formulation, about 1.8 kg of
water is added
gradually so as to avoid a lumpy consistency. The ingredients are blended
thoroughly. A
lower or higher amount of water may be added, for example if air conditions
are dry, and
kneading occurs over a longer period of time, extra water may be added to
account for
evaporation. From 1.5 kg to 2.0 kg of water can be added per kg of the dry
formulation.
[00161] The oats are from a whole-grain oat blend having finely ground oat
flour
(35%), Scottish oats (25%), quick oats (20%), and steel cut oats (20%).
[00162] A soft and malleable dough is formed. The dough is kneaded either
by
machine blender or by hand until a thoroughly mixed and blended. The dough is
permitted to
sit and "rest" at room temperature for 15 minutes to permit absorption of the
water by the dry
ingredients. This water absorption period also helps avoid cracking of the
dough, in use, and
promotes adhesion within the final product.
[00163] During the resting period, the dough is permitted to sit at room
temperature or
cooler, for example at refrigeration temperature. The dough, formed into rolls
of about dinner
roll size and ready for baking. The water absorption period also helps promote
adhesion
within the final product, permitting formation of small, regular cells during
baking when the
water content of the dough reaches the temperature of over 100 C, and forms
steam.
[00164] The rolls are baked at 375 C for 45 minutes to 1-hour, in a pre-
heated oven.
Approximately 20 minutes into the baking process, water is sprayed onto the
rolls as they
bake. With about 15 minutes remaining in the baking time, the rolls are seen
to rise due to
expansion of entrained water in the dough matrix reaching the critical
temperature at which
steam is formed. The final product is a risen bread roll, with evenly formed
interior air cells.
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[00165] Figure 1 illustrates a cross-sectional of a cut roll so formed,
where the cut is
along the vertical axis of the roll. As the cross-section is lit from above,
the depth and even
distribution of the cells can be shown in the downward-oriented direction.
[00166] Figure 2 illustrates the same cross-section of a cut roll as shown
in Figure 1,
but is lit from above to illustrate air cell regularity and evenness in the
upward-oriented
direction.
[00167] These figures emphasize that the steam produced from entrained
water in the
dough as a result of the baking product gives rise to regularly formed small
air cells that are
similar to air cells formed in yeast-risen bread and rolls. Advantageously, no
rising period
outside of the baking period is required with the instant formulation.
[00168] The rolls taste delicious and have a savory and mildly nutty
flavor that is highly
acceptable to consumers. The whole grain oats, as well as ingredients such as
chick pea
lend a darker color to the rolls so formed, relative to wheat-based rolls. The
darker color
indicates to the consumer that whole grains are used, and that the rolls
represent a healthy
choice over lighter-colored bread and roll products.
[00169] Example 5
[00170] Dense Whole Grain Oat and Black Bean Bagels
[00171] A dough formulation is prepared for bagels, comprising on a dry
weight basis:
[00172] Oats 65%
[00173] Black Bean Flour 15%
[00174] Potato starch 8%
[00175] Psyllium (fine grind) 6%
[00176] Salt (as desired) ¨1%
[00177] Water is added in an amount of water may be added in an amount of
1.35-
times the weight of dry ingredients. In dough formulations prepared according
to this
Example, water may be added at a level of from 1.3 to 1.45 times the weight of
the dry
ingredients. Preparation and baking conditions are followed according to those
described in
Example 4.
[00178] The oat portion of the dough contains four kind of oats: naked oat
flour (45%);
Scottish oats, lightly ground (20%); quick oats, lightly ground (20%); and
steel cut oats
unground (15%). These proportions make up 100% of the oat content, which
contributes the
65%, noted above, to the dry weight ingredients of the bagel dough
formulation.
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[00179] The pulse flour used is black bean flour a level of 15% in the
instant example,
but may range from 10% to 20% in the instant dough formulation without causing
a dramatic
change in the dough formulation. The darker color of the product produced due
to black
bean coloring is indicative to the consumer of a healthful and whole-grain
product.
[00180] Example 6
[00181] Oat and Chickpea Fettuccini Noodles
[00182] A noodle dough formulation is prepared containing the following
dry
ingredients on a %wt/wt basis:
[00183] Naked Oat Flour 70%
[00184] Chickpea Flour (fine) 15%
[00185] Tapioca starch 7%
[00186] Psyllium (fine grind) 7%
[00187] Salt
[00188] A dough formulation is prepared for pasta noodles from the above
dough
formulation. The oat ingredient used in the formulation is pure oat flour from
naked oats. For
this pasta, the water amount used, relative to dry ingredients is 0.9 part
water to one part dry
ingredients, by weight, such as 900 g water for every 1 kg of dry ingredients.
The low water
content creates a stiff dough that is amenable to extrusion. Dough is formed
an kneaded,
and water absorption allowed to occur over a 10-minute period prior to
extrusion.
[00189] Noodles are extruded through a fettuccini die and cut to
appropriate length.
Noodles are cooked fresh in rapidly boiling water for 3 to 5 minutes, drained
and quickly
rinsed to lessen adherent surface starch. Noodles have good structural
integrity, and do not
stick to each other.
[00190] Noodles may be frozen from fresh, for later use, or dried and
stored in a cool
place for later use.
[00191] Example 7
[00192] Dense and Healthy Oat and Soybean Bread
[00193] A dough formulation is prepared for an oat and soy bean
formulation
comprising, on a dry weight basis:
[00194] Oats 65%
[00195] Soy Bean Flour 20%
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[00196] Mung bean starch 7%
[00197] Psyllium husk powder 7%
[00198] Salt (as desired) ¨1%
[00199] The oat component is comprised of four kinds of oats (oats flour,
Scottish
oats, quick oats and steel cut oats as outlined for the oat component of
Example 4).
[00200] The water amount used is 1.5 times the weight of the dry
ingredients, but may
be from 1.35 to 1.8 times, in the instant formulation.
[00201] The dough was processed, formed as a loaf of bread, and baked as
outlined
in Example 4.
[00202] Example 8
[00203] Oat and Soybean Dumpling Wraps
[00204] A dough formulation is prepared for wraps, comprising the
following on a dry
weight basis
[00205] Oats (pure oats flour) 70%
[00206] Soy bean flour 15%
[00207] Tapioca starch 7%
[00208] Psyllium husk powder 7%
[00209] Salt 1%.
[00210] Water is added 1:1, by weight of dry ingredients. Wraps are
processed as
outlined in Example 2.
[00211] Example 9
[00212] Oat and Black Bean Dumpling Wraps
[00213] A dough formulation is prepared for dumpling wraps that comprises
the same
ingredients and processing as in Example 8, but with the following changes the
pulse flour
used is black bean flour, giving the dumpling wraps a darker and more
healthful appearance.
[00214] Example 10
[00215] Light and Fluffy Gluten-Free bread containing Oat and Chickpea
Flour
[00216] Conventional thought is that gluten-free bread products have
difficulty rising,
or cannot rise properly, leading to rather dense gluten-free breads. While it
is true that
kneaded wheat-based (gluten containing) dough has good rising properties, this
requires
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yeast, and necessitates a rising period prior to baking. The dough formulation
prepared in
this formulation yields a light and fluffy bread with consistency similar to
gluten-containing
breads, but advantageously does not contain gluten. This is an alternative to
wheat-based
bread that is in demand by consumers, and which has an acceptable taste and
texture.
[00217] In this example, a dough formulation is prepared for fluffy
breads, and thus the
dry ingredients are combined with water in an amount that is from 1.65-1.8
times of the
weight of the dry ingredients.
[00218] Naked Oat Flour 65%
[00219] Chick pea flour 15%
[00220] Tapioca starch 12%
[00221] Finely ground psyllium 7%
[00222] Salt 0.5%
[00223] The dry ingredients are blended together thoroughly. To the dry
ingredients,
water is added in excess, with a ratio of 1:1.7. For such a bread according to
this
formulation, water may be added in a ratio (dry ingredients: water) ranging
from 1:1.6: to
1:2.1. Water is added, blended thoroughly, and the dough is processed and
baked according
to the method outlined in Example 3.
[00224] In the preceding description, for purposes of explanation,
numerous details
are set forth in order to provide a thorough understanding of the embodiments.
However, it
will be apparent to one skilled in the art that these specific details are not
required.
[00225] Specific details are not provided as to whether the embodiments
described
herein are implemented on a test kitchen scale, a laboratory scale, a test
pilot scale, a pilot
plant scale, or a commercial scale, or a combination thereof. The methods
described may
be adjusted to be scaled up or scaled down to any desired capacity.
[00226] Embodiments of the disclosure can be conducted by automation
directed by a
computer program product stored in a machine-readable medium (also referred to
as a
computer-readable medium, a processor-readable medium, or a computer usable
medium
having a computer-readable program code embodied therein). The machine-
readable
medium can be any suitable tangible, non-transitory medium, including
magnetic, optical, or
electrical storage medium including a diskette, compact disk read only memory
(CD-ROM),
memory device (volatile or non-volatile), or similar storage mechanism. The
machine-
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readable medium can contain various sets of instructions, code sequences,
configuration
information, or other data, which, when executed, cause a processor to direct
equipment that
may perform steps in a method according to an embodiment of the disclosure.
Those of
ordinary skill in the art will appreciate that other instructions and
operations necessary to
implement the described implementations can also be stored on the machine-
readable
medium. The instructions stored on the machine-readable medium can be executed
by a
processor or other suitable processing device, and can interface with
circuitry to perform the
described tasks.
[00227] The above-described embodiments are intended to be examples only.
Alterations, modifications and variations can be effected to the particular
embodiments by
those of skill in the art. The scope of the claims should not be limited by
the particular
embodiments set forth herein, but should be construed in a manner consistent
with the
specification as a whole.
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