Field

This invention relates to a composition comprising gluten- free cereal flour, to gluten-free food products, such as gluten-free bakery products or gluten-free pasta, and to a method of managing a gluten-related disorder in an individual.

Background

Gluten is a protein complex found in triticeae tribe of grains, which includes wheat, barley and rye. The gluten content in wheat flour provides desirable organoleptic properties, such as texture and taste, to innumerable bakery and other food products. Gluten also provides the processing qualities to both the commercial food manufacturer as well as the home baker. In general, it is very difficult to make bread using gluten-free cereal flours such as rice flour and buckwheat flour. When dough is fermented with yeast, in the case of dough using wheat flour or rye flour containing gluten, the carbon dioxide gas generated by fermentation is retained by the gluten so that the gluten network is extended and the dough rises. In the case of dough using gluten-free cereal flour, the carbon dioxide gas generated by fermentation is not retained within the dough so that the dough does not efficiently rise. Gluten is considered by many to be the "heart and soul" of bakery and other food products.

However, gluten has its drawbacks. The gluten protein complex, upon entering the digestive tract, breaks down into peptide chains like other protein sources, but the resulting gluten-related peptide chain length is longer than for other proteins. For this and other reasons, in some people, these longer peptides trigger an immune response commonly referred to as celiac disease. Celiac disease is characterized by inflammation, villous atrophy and cryptic hyperplasia in the intestine. The mucosa of the proximal small intestine is damaged by an immune response to gluten peptides that are resistant to digestive enzymes. This damage interferes with the body's ability to absorb vital nutrients such as proteins, carbohydrates, fat, vitamins, minerals, and in some cases, even water and bile salts. If left untreated, celiac disease increases the risk of other disorders, such as anemia, osteoporosis, short stature, infertility and neurological problems, and has been associated with increased rates of cancer and other autoimmune disorders. Accordingly, much research has been spent on finding gluten-free food products. European Patent Application No. EP 1 561 380 discloses a dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low

substituted cellulose ether having a molar substitution of 0.05-1.0. Examples of suitable water-soluble cellulose ethers include alkyl celluloses such as methyl cellulose, and hydroxyalkyl alkyl celluloses such as hydroxypropyl methyl cellulose or hydroxyethyl methyl cellulose. Preferred examples of low substituted cellulose ethers include a low substituted hydroxypropyl cellulose having a molar substitution of 0.091 to 0.51 and hydroxyethyl ethyl cellulose. The bread made from the dough composition is said to have a good mouth feel and a satisfactory volume, to retain softness over time, and to be eatable by those patients of food allergy to wheat or the like. However, the produced bread according to the examples only has a specific volume of about 2.5 - 3 cm ³ /g.

European Patent Application No. EP 2 153 724 discloses a dough composition which comprises at least a water-soluble hydroxypropyl methylcellulose having a hydroxypropoxyl molar substitution of from 0.05 to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein hydroxypropoxyl groups are classified into substituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups substituted further with methoxyl groups and unsubstituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a ratio (A/B) of a molar fraction (A) of the substituted hydroxypropoxyl groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl groups is 0.4 or greater; a gluten-free cereal flour; and water. A soft texture and good swallow feeling is reported.

However, dough compositions based on gluten-free cereal flours require quite a high amount of hydroxypropyl methylcellulose to result in food products, such as bakery products, having a soft texture and a high specific volume, as desired by the consumers.

US patent application publication No. 2008/0038434 discloses a composition for making a gluten-free product, which comprises a gluten- free gas retaining polymer, such as a chewing gum base, a gluten-free setting polymer, such as corn zein, and optionally a hydrocolloid, such as methylcellulose or hydroxypropyl methylcellulose. However, the suggested compositions for making a gluten- free product are complex and include a large number of ingredients.

In view of the above-mentioned deficiencies of the prior art compositions, one object of the present invention is to provide new compositions which are useful for the production of gluten-free food products. A preferred object of the present invention is to produce new compositions which are useful for the production of gluten-free food products which have substantially the same firmness and specific volume as gluten-free food products comprising hydroxypropyl methylcellulose, but which require a lower amount of hydrocolloids, such as hydroxypropyl methylcellulose.

Summary

One aspect of the present invention is a composition which comprises a) a gluten- free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose.

Another aspect of the present invention is a food product comprising or made from the above-mentioned composition.

Yet another aspect of the present invention is a method of managing a gluten-related disorder in an individual, which comprises providing the above-mentioned food product to the individual.

It has surprisingly been found that the composition of the present invention which comprises i) a hydroxypropyl methylcellulose or methyl cellulose, and ii) a carboxymethyl cellulose in combination, is useful for producing food products, such as bakery products, and in particular bread, which have substantially the same firmness and specific volume at a reduced amount of hydroxypropyl methylcellulose or methyl cellulose, as a comparable gluten-free food product comprising hydroxypropyl methylcellulose or methyl cellulose alone. This results in a significant savings to the food industry producing such food products, such as bakeries.

It has in particular been found that the composition of the present invention is useful for producing food products, such as bakery products, and in particular bread, which have an excellent and balanced combination of specific volume, firmness, springiness, and moisture content.

Detailed Description

One aspect of the present invention is a composition which comprises a gluten- free cereal flour. This means that the composition itself and food products comprising or produced from the composition typically are also gluten-free. A typical method of making gluten-free food products consists of using only ingredients derived from gluten-free starting materials, rather than using flour derived from a gluten-containing grain, such as wheat. Accordingly, the composition of the present invention comprises a) a gluten- free cereal flour, such as: amaranth flour, arrowroot flour, rice flour, buckwheat flour, corn flour, garbanzo bean flour, garfava flour (a flour produced by Authentic Foods which is made from a combination of garbanzo beans and fava beans), millet flour, oat flour, potato flour, quinoa flour, Romano bean flour, sorghum flour, soy flour, sweet rice flour, tapioca flour, or teff flour or a combination of two or more such flours. Preferred is rice flour, buckwheat flour, corn flour, millet flour, tapioca flour, or potato flour, or a combination of two or more such flours. The flour is preferably used in an amount of from 50 to 98 percent, more preferably from 70 to 95 percent, based on the total dry weight of the composition.

Furthermore, the composition of the present invention comprises b) a hydroxypropyl methylcellulose or methyl cellulose. Hydroxypropyl methylcellulose is preferred over methyl cellulose. Component b) is preferably used in an amount of at least 0.1 parts, more preferably at least 0.5 parts, and most preferably at least 1.0 parts by weight, based on 100 parts by weight of the gluten-free cereal flour(s). Component b) is preferably used in an amount of up to 5.0 parts, more preferably up to 3.0 parts and most preferably up to 2.0 parts by weight, based on 100 parts by weight of the gluten-free cereal flour(s).

Preferred methyl celluloses contain from 10 to 40 percent, more preferably from 20 to 35 percent, most preferably from 27 to 32 percent by weight of methyl groups, as determined according to United States Pharmacopeia (USP 32). Preferred hydroxypropyl methylcelluloses contain from 10 to 40 percent, more preferably from 15 to 30 percent, and most preferably from 19 to 24 percent by weight of methoxyl groups and from 3 to 35 percent, more preferably from 4 to 32, and most preferably from 4 to 12 percent by weight of hydroxypropoxyl groups, as determined according to United States Pharmacopeia (USP 32).

The viscosity of the methylhydroxypropyl cellulose or methyl cellulose generally is from 300 to 200,000 mPa-s, preferably from 400 to 100,000 mPa-s, more preferably from 1000 to 20,000 mPa-s, and most preferably from 2000 to 20,000 mPa-s, determined in a 2% by weight aqueous solution at 20°C in a Haake VT550 Viscotester at 20°C and at a shear rate of 2.55 s ^"1 . Furthermore, the composition of the present invention comprises c) a carboxymethyl cellulose. Component c) is preferably used in an amount of at least 0.01 parts, more preferably at least 0.05 parts, and most preferably at least 0.10 parts by weight based on 100 parts by weight of the gluten-free cereal flour(s). Component c) is preferably used in an amount of up to 1.0 part, more preferably up to 0.50 parts and most preferably up to 0.30 parts by weight based on 100 parts by weight of the gluten-free cereal flour.

The term "carboxymethyl cellulose" or "CMC" as used herein encompasses cellulose substituted with groups of the formula -CH ₂ CO ₂ A, wherein A is hydrogen or a monovalent cation, such as K ⁺ or preferably Na ⁺ . Preferably the carboxymethyl cellulose is in the form of its sodium salt, i.e., A is Na ⁺ . Typically, the carboxymethyl cellulose has a degree of substitution of from 0.20 to 0.95, preferably from 0.40 to 0.95, and more preferably from 0.65 to 0.95. The degree of substitution is the average number of OH groups that have been substituted in one anhydroglucose unit. It is determined according to ASTM D 1439-03 "Standard Test Methods for Sodium Carboxymethylcellulose; Degree of Etherification, Test Method B: Nonaqueous Titration". The treatment of a solid sample of the CMC with glacial acetic acid at boiling temperature releases an acetate ion quantity equivalent to the sodium carboxymethyl groups. These acetate ions can be titrated as a strong base in anhydrous acetic acid using a perchloric acid standard solution. The titration end point is determined potentiometrically. Other alkaline salts of carboxylic acids (e. g. sodium glycolate and di-sodium diglycolate) behave similarly and are co-titrated.

The viscosity of the carboxymethyl cellulose generally is from 20 to 20,000 mPa-s, preferably from 25 to 12,000 mPa-s, more preferably from 100 to 5,000 mPa-s, and most preferably from 500 to 2,500 mPa-s, determined in a 1% by weight aqueous solution at 25°C, using a Brookfield LVT viscometer, spindle No. 3, at 30 rpm.

The inventors of the present patent application have surprisingly found that the composition of the present invention comprising components b) and c) in combination is useful for producing food products, such as bakery products, and in particular bread, which have an excellent and balanced combination of specific volume, firmness, springiness, and moisture content. The weight ratio between component b) and component c) preferably is from 1 : 20 to 20 : 1, more preferably from 1 : 10 to 15 : 1, and most preferably from 1 : 1 to 10 : 1, and particularly 5 : 1 to 10 : 1. The composition of the present invention may comprise one or more optional additional ingredients, in addition to components a), b), and c). Preferably not more than 50 parts, more preferably not more than 25 parts by weight of optional ingredients other than water are incorporated in the composition of the present invention, based on 100 parts by weight of the gluten-free cereal flour. Water can be added to the composition at a higher amount, as described further below.

Examples of other possible ingredients in gluten-free compositions and food products, besides components a), b), and c), are as follows: starches, including potato starch and cornstarch; gums, including xanthan gum and guar gum; gelatin; eggs; egg replacers; sweeteners, including sugars, molasses, and honey; salt; yeast; chemical leavening agents, including baking powder and baking soda; fats, including margarine and butter; oils, including vegetable oil; vinegar; dough enhancer; dairy products, including milk, powdered milk, and yogurt; soy milk; nut ingredients, including almond meal, nut milk, and nut meats; seeds, including flaxseed, poppy seeds, and sesame seeds; fruit and vegetable ingredients, including fruit puree and fruit juice; and flavorings, including rye flavor powder, vanilla, cocoa powder, and cinnamon. However, this is not a comprehensive list of all ingredients that can be used to make gluten-free food products, such as gluten-free bakery products.

Water may be incorporated in the composition of the invention, for example, when dough or batter, such as bread dough, is prepared. It is generally added in an amount of from 50 to 150 parts by weight, preferably from 60 to 100 parts by weight, more preferably from 79 to 90 parts by weight, based on 100 parts by weight of the gluten-free cereal flour.

The composition of the present invention is useful for preparing gluten- free food products, such as gluten-free bakery products, like breads, muffins, cakes, cookies or pizza crusts; gluten-free pasta, cereal products, crackers, and bar products. The composition of the present invention can be processed to the gluten-free food product in a conventional manner, for example by producing a dough or a batter from the composition of the present invention, subjecting it to molding or casting, optionally leavening the composition, and optionally baking it, depending on the kind of food product to be produced.

The food products of the present invention are an excellent replacement of traditional gluten-containing food products, such as food products containing wheat flour. Accordingly, providing the food product of the present invention to an individual suffering from a gluten-related disorder is an effective method of managing a gluten-related disorder in the individual.

The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Unless otherwise mentioned, all parts and percentages are by weight.

Example 1 and Comparative Examples A - C

A dough composition is prepared from 30 parts of rice flour, 10 parts of tapioca flour, 10 parts of potato flour, 40 parts of water, 1 part of salt, 4 parts of sucrose, 3 parts of vegetable oil, 1 part of active yeast, and a cellulose ether ingredient of the type and amount listed in Table 1 below. All the dry ingredients are weighted into a container and mixed well. The liquid ingredients are added into the dry ingredients under high shear. The dough is kneaded for 3 min and then transferred to a greased loaf pan for proofing at 100F (38°C) for one hour and 15 min. After that, it is baked at 392F (200°C) for 37 min. The bread physical properties are analyzed after the bread cooling for 2 hours.

The firmness and springiness and the moisture content of the bread listed in Table 1 below are measured as follows:

The moisture content is measured by loss on drying (LOD) using a Mettler LP 16 IR heater in conjunction with a Mettler PM100 scale. 0.5-1 g of bread is distributed evenly on an aluminum pan. The pan is then placed on the LOD balance and the cover closed. The heater is programmed to dry the bread at 120C. The instrument will continue to heat the sample until its stops losing weight. The moisture content is calculated by the weight loss of the sample. Moisture Content = (Initial sample weight - final sample weight)/initial sample weight.

The firmness and springiness are measured using a TA.XT2 Texture Analyzer. A slice of bread taken from the middle of the loaf is placed on the platform of the TA.XT2. A probe which is at known height then drops slowly onto the slice of bread. Once it comes in contact with the bread it drops a further 25% of the thickness of the bread slice, continually measuring the force the bread applies to it. Once at 25%, the probe stops dropping. The force the bread applies on the probe at this time is the firmness. After 60 seconds in this position the probe then lifts away from the slice of bread. The spring is the ratio of the force the bread was applying on the probe after 60 seconds divided by the force applied at 0 seconds.

The abbreviations in Table 1 below mean the following:

HPMC: Hydroxypropyl methylcellulose having 22.8 percent methoxyl groups by weight and 8 percent hydroxypropoxyl groups by weight, a viscosity of about 4000 mPa's, determined in a 2% by weight aqueous solution at 20°C using a Brookfield viscometer, spindle No. 4, 20 rpm. and having a particle size that 95 percent of the particles pass through a 40 U.S. Standard mesh sieve which has a mesh size of 420 micrometers.

CMC: Carboxymethyl cellulose powder having a degree of DS(carboxymethyl) of about 0.9, a viscosity of about 1000 mPa's, determined in a 1% by weight aqueous solution at 25°C, using a Brookfield LVT viscometer, spindle No. 3, at 30 rpm.

Table 1

The results in Table 1 illustrate that food products, such as bakery products, and in particular bread, can be produced from the composition of the present invention which have an excellent and surprisingly balanced combination of specific volume, firmness, springiness, and moisture content when a combination of a hydroxypropyl methylcellulose and a carboxymethyl cellulose is incorporated in gluten-free compositions and food products.

The bakery product of Example 1 comprises substantially the same amount of HPMC as the product of Comparative Example B, but the bakery product of Example 1 has a significantly higher specific volume, is considerably less hard, has a higher springiness and about the same moisture as the bakery product of Comparative Example B. This is highly unexpected, since based on Comparative Example C the skilled artisan would rather expect an unfavorable impact on specific volume, firmness (hardness) and springiness by the incorporation of CMC in addition to the HPMC in the food product.

Moreover, the bakery product of Example 1 has essentially the same specific volume and moisture, not a much higher firmness and not a much lower springiness although