Area of the Invention The present invention concerns a dough type which does not contain gluten and which is made of a mixture of at least two dough components with each other, where one of the dough components comprises components which gelatinize/gelify after heating and the other contains components which make basis for rising of the dough, for example by growth of yeast, bacterial growth or chemical reactions, and which are not heated up. The invention also concerns a set for production of pastries for gluten free products from the baker, as well as use of such a dough type for production of gluten free products from the baker, the invention also concerns a method for production of gluten free products from the baker.

Background of the Invention Celiac, also known as a gluten intolerance or idiopatic steatore, is a chronic inflammatory disease which is caused by an inadequate immune reaction to the cells of the intestine.

Said immune reaction is provoked by the protein gluten.

Gluten, a mixture of the two proteins gliadin and glutenin, exists in a number of cereals such as wheat, barley, rye, spelt, emmer and eincorn. In yeast baking gluten has an important function by creating a network of small "walls" which keep gas and water vapour enclosed within the dough, and hence ensures raising of the yeast bakery.

There are a number of gluten free yeast baking products in the market, but these products are expensive and often contain emulsifiers (E-substances) as an important component. In connection with the term "E-substances", this refers to natural or synthetic additives that have a biological or physical function regarding a property in the food, such as improved qualities, colour intensifiers, acidity controllers, consistence changing, etc. The letter "E" followed by a number is a code for addi- tive in food. The E reveals that the substance is approved, or only temporarily approved, for use in for example the EU countries. The number system comes from an international system made in the World Food Organization (WFO). The number usually refers to a chemically clearly defined substance. The substances can be of all types, organic or inorganic, natural or synthetic.

E-substances have been rendered suspect and abused by the consumers, with and without reason. Most of the E-substances are, however, not a large and acute problem in health and environmental issues, many of the E-substances are natural and safe additives which are absolutely necessary to avoid food getting bad. The problem arises when the relevant food is added to E-substances and can be dangerous to one's health, and which can also in some cases, from a physiological point of view, be needlessly used. Examples of that a number of, from a nutritional and physiological point of view, dubious additives can be used in large quantities to do "make up" on the food, for example give strong colours to sweets, make meat look red or give the bakery a desirable shape (good raise). For example, the thickening agent E412 (guar gum flour) is probably safe (is considered as safe, men it is not always proven evident) in most cases, but may give allergic reactions/asthma reactions to some people. This is an E-substance which is much used in gluten free flour, for example Semper. Additives (E-substances) can also be included to dilute nutritious raw materials, falsify taste and look, and give foodstuff artificial long keeping. The food may then obtain poorer nutritious qualities (taken from the book "E-nummer i maten" by Trond Soot-Ryen, utg . Nettverk for Mat og Mih ^' 0, N .W. Damm&S0n, 2001) .

In relation to the present invention, it is preferred that the ingredients of the bakery products and the dough are not classified as "E-substances", in order to provide food being nutritional and environmentally justifiable. However, in some cases it may be favourable to add modifying substances to the food, for example in order to prolong its durability, juiciness or some other qualities, so that it is not impossible that E-substances in some embodiments can be present in the final product according to the invention. Use of "safe" E-substances, if used, will be determined by the skilled person . In principle, all kinds of E-substances are used without com- promising the subject matter for the present invention, but as mentioned, the use of such additives is not particularly preferred, even though it is possible.

Previously the production of gluten free bakery has always been difficult because of the problems related to aggregation of starch in the mixing process, and the poor expansion of the starch granules when the bakery products are in the oven. The result is often a sandy and grained product. The absence of gluten causes that rate of water absorption in starch to be reduced, which results in a poorer and slower aggregation of the flour.

Some processes are already known for baking with gluten free flour.

I) The first known process is called gelatination/geling and comprises baking with starch containing gluten free flour which is dissolved in water and heated up to 80 °C. Then the dough is cooled until gelatination is complete. After the cooling of the dough to room temperature yeast can be added. The yeast will form carbon dioxide from the metabolism of sugar in the dough in the usual way, in order to raise the dough. After completing raising, the bakery products can be baked in order to make a final product. In such a process the starch, before the heating, has a crystalline structure which has the ability of absorbing water. When this is exposed to heat, the starch will go through a process which is called gelatination. This means, in principle, that the crystalline form of the starch is broken down and the starch can react with the water in the dough. The reaction between starch and water is not stable. That is, the starch can slowly return back to its crystalline form, which is contributing in making the bread hard after a couple of days. It also means that "old bread", for example four days old, may be improved/softened by heating it up again, since it then will gelatinise/gel again. II) The other known gluten-free baking process is that the starch-containing flour is damped at a temperature of 100-120 °C, and then dry so that it is ready for use in a bakery dough.

Ill) The third known process involves addition of a substance which will impact the aggregation and the gelatination/geling of the flour, for example, albumin, pec- tin, elastin, etc. in order to obtain a sticky and elastic dough.

On the other hand there are many disadvantages in these processes. In the gelatination process, I), where water and flour are boiled to 80-90 °C, you have to wait until the dough has cooled down in order to add yeast. The other process, damping, II), may in addition to requiring a lot of heat and energy, also damage the heat sensitive substances, such as for example vitamins. In the third process, III), another substance is added as a starting point than the one in the final product, just to improve the properties of the flour. This substance may contain E- substances, new allergenes, etc.

Prior Art

From JP patent 2004267144 is known a method for production of gluten free pa- stries which comprises mixing of rice flour with water, heating up, and mixing in a viscous slurry of flavour additives, water, rice flour and yeast to form a bread dough which can be fermented. According to the previous known prior art, the rice dough is, however, not mixed with other types of flours or with another mixture which has about 15 °C. According to the previous known prior art, the heated mix- ture is not added directly with another mixture containing yeast.

In US patent 5,395,637 is described a mixture of maize corn, which is heated to 70 -90 °C with gelatination and subsequent cooling to 66 °C, for subsequent cooling to 35-43 °C and addition of yeast.

In WO 2008/036646 Al is described use of the proteins prolamin or other storage proteins such as zein or cafirin. It is further used co-proteins such as casein and elastin. Such additives are used for imitating a network of proteins such as wheat gluten maker.

In EP patent 1 872 660 Al is described a method for production of a gluten free dough, where flour is dry heated, and where the "leftovers" are used for heating/ cooking. The heating occurs between 40-90 °C in a period of 10-30 minutes, for example with an infrared lamp.

In EP patent application 0 035 978 is described a method for production of gluten- free dough, where dry potato flour and saccarose are mixed, and where cow milk is added. The heating takes place slowly up to 100 °C, and is then cooled. Addition of yeast will then occur.

One of the differences between the present invention and the prior art is that the prior art mixes all ingredients in a one-step process, that is mixing the ingredients in the dough successively without halt and in the same baking vessel, while the present invention on the other hand uses a two-step process, where parts of the ingredients are mixed separately in at least two separate vessels and are then combined with a final mixture of dough at a later stage. One of the aspects of the present invention is to make a dough which will gelatinise as a consequence of heating with water, and unlike other doughs, does not need time to cool. This is obtained by making two different separate mixtures with ingredients as explained below, and which can be put together. By this it will be sur- prising to obtain baking which is both efficient, simple and with a good result, and possibly without addition of emulsifiers, getting a pastry having a good consistency and taste, and which does not suffer from the problem of rapidly "becoming old", but has a keeping ability by staying fresh and soft during several days, also in cases/embodiments where E-substances are not used. The nature of added fatty acids is also of significance for the consistency of the final product. Hence, in the pastries it is preferred, according to the present invention, to use fatty acids being liquid or at least soft at room temperatures (15-28 °C). The use of such fat types will assist in making the final pastries according to the invention softer and more juicy. Use of oil in the pastries, according to the inven- tion, may also to a certain degree counteract that the pastries become hard from the recrystallization of the starch of the pastries. Use of oil in the dough, according to the present invention, therefore represents a preferred feature.

General Description of the Invention

The dough type, according to the present invention, is made of constituents which do not contain gluten. Such flour types which may be used as a basic ingredient in the dough type, according to the present invention, comprise rice flour, cornflour, buckwheat flour, potato flour, etc.

Flour types that may be used in the part of the dough mixture which is subject to initial heating are flour types comprising amylases or starch or corresponding sugar types forming a gel by heating. However, according to the present invention, it is sufficient a part of the gelatizing material is subject to initial heating. In this manner a part of the geletize material is added to the other part of the dough, which forms the remainder of the dough part which is required to form raisable mass, where the yeast-containing part of the dough is present in the form of a non-heated starch-containing gluten-free mixture comprising at least one gluten-free flour type. After such an addition, yeast will form carbon dioxide from decomposition of the presence of sugar, which carbon dioxide is captured in the network structure of the gelatized material from the heated first part of the dough. After raising of the dough, a further gel formation occurs from amylase/starch in the flour material from the other additive by baking, where expansion of the gas (the carbon dioxide) in the dough is further captured by the geletizing amylase/starch. By using a part of the gluten-free flour in a second initially non-heated mixture, a dough is obtained making a "more juicy" and "softer" end product. It is of significance that a gel formation is taking place in the part of the dough initially heated, since it is this gel which forms the network structure containing the carbon dioxide formed by the yeast during raise of the pastries according to the invention. Normally heating of this dough component takes place until the boiling point of liquid is used. Usually at the temperature of 100 °C because water is used in the heating stage in order to obtain gel formation of the starch/a my lase in the applied flour. If other, and more temperature-sensitive liquids are desired (oil types comprising polyunsaturated fatty acids, vitamins and/or trace-containing liquids such as plant extracts, emulsifiers such as milk, etc.) in the pastry according to the present invention, such liquids would preferably be added in the dough com- ponent of the present invention which is not heated. Even though if the pastry is finally baked, initial decomposition of temperature-sensitive components will be avoided because these components are not subject to unnecessary heating before the final step of the baking process according to the invention.

In one aspect, the present invention concerns a dough for production of gluten-free pastries, the dough comprises a mixture of at least two dough components, one of the dough components comprises flour of a starch- and/or amylase-containing type of grain not containing gluten, and where the starch- and/or amylase-containing part is heated in order to obtain a gel formation and the other component comprises flour of a gluten-free starch- and/or amylase-containing type of flour as well as yeast and a sugar source for the yeast, the other component is not heated and gives source for production of carbon dioxide by metabolism of sugar from the yeast, which carbon dioxide is trapped in a network by amylase and starch from the two dough components for raise of the dough.

In another aspect the present invention concerns a method for production of a glu- ten-free pastry, where at least dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing type of grain and which is not containing gluten, the starch- and/or amylase-containing part is heated in order to obtain a gel formation and the other component comprises a liquid as well as flour from a gluten free starch- and/or amylase-containing type of flour in addition to yeast and a sugar source for the yeast, where the second component is not initially heated, whereupon the first dough component is added to the second dough component in order to obtain a temperature in the combined dough not damaging for the proliferation of yeast and is causing production of carbon dioxide by metabolism of the sugar from the yeast, which carbon dioxide is trapped in a network formed by amylase- and/or starch from the first dough component for raising of the dough, whereupon the dough is baked in a temperature where the yeast is killed (temperature for killing yeast is at least 55 °C) and do further gel formation of the previously non-heated starch- and/or amylase-containing flour material in the dough, together with ex- pansion of carbon dioxide/gas trapped in the dough network. A preferred interval of temperature for baking of pastries according to the present invention is 180- 250 °C, for example 200-230 °C.

One of the favourable aspects of the present invention is that the final dough consists of a mixture of at least two dough components, in which one comprises a starch and/or amylase-containing type of grain which is gluten free, and where the starch- and/or amylase-containing part has been heated in order to form a network of non-gluten-containing mass which can trap gas and make the final dough light and soft, and where the other dough component comprises gas-producing elements that are mixed into this cold dough component (4-30 °C). This makes it possible to store the dough components by themselves without being processed in any way, which may expand the keeping ability of the dough components.

The dough components according to the present invention have a relatively high water activity/softness, making them easy to mix with each other, both in order to obtain a good and homogeneous dough before baking and also to obtain a rapid levelling of the temperature in the final dough so the existing yeast organisms in the cold dough component are not damaged by the mixing between the warm and the cold dough component for making of the final dough. A water activity of between 0.5 and 0.8 is preferred.

Even though it is preferred to conduct the present invention by use of two dough components, it is also possible to use more than two components for making of the final dough. The presupposition is that the gas-forming part of the dough components (yeast, microorganisms, baking powder, hartshorn, baking soda, etc.) is present in the dough component not initially heated. In one embodiment of the invention it is also possible to initially form a uniform dough mass containing all the final dough ingredients, that is, inter alia, non- gluten-containing type(s) of flour, liquid, fat/oil and raising agent as well as other possible additives such as sweeteners (natural or synthetic), possible stabilizers, flavor additives (spices, etc.) and others. In such an embodiment the uniform dough mass can be divided, for example in equal parts, but also in other parts such as in ratio 1 :2, 1 : 1,5; 2: 1; 1,5: 1 or other ratios. Also it is not required that such an original uniform dough mass is divided into two. The initial uniform dough mass can also be divided into several parts, such as three, four or several parts since the number of parts is not decisive for the embodiment of the invention, even though it is preferred that in this embodiment to divide the uniform initial dough mass in two parts. One of the divided parts will then become source for the dough component which is heated, while one of the others gives source for the dough component not heated. Even though the dough component which is heated comprises a raising agent such as yeast, this has, however, no significance when the heated dough components shall obtain an initial gel formation, and that the raising agents in these components become damaged/decomposed have no significance for the later gas formation from the dough component not initially heated. In proportion to this embodiment it will be emphasized that the expression "at least two dough compo- nents, where one of them comprises flour of a starch- and/or amylase-containing type of grain and which does not contain gluten, which starch- and/or amylase- containing part is heated in order to obtain a gel formation and the other component comprises flour of a gluten-free starch- and/or amylase-containing type as well as an agent for formation of gas" found in the description, shall also cover the above-written embodiment containing dough components where the starting point is alike, but become different by the subsequent treatment procedure, whilst the difference is a dough component which is heated no longer contains active gas forming components after the heating.

The dough component initially heated can also be cooled down in order to become heated later. Since the starch when left still can return to its crystalline form, such a respite and cooling of the heated component has little or no impact on its later ability to return to a non-crystalline form suitable in pastries. This opportunity of reheating the heated and cooled dough component makes it possible to store the individual dough components/dough parts separately, which is favorable in order to present dough components as a set comprising at least the heated and the cooled dough components and the non-heated dough component in their own containers, such as their own container in form of a gas-tight bag, a plastic envelope, a va- cuum bag subject to a soft vacuum of 450-600 mm Hg, such as 500 mm Hg or 550 mm Hg, so the gas-tight bag may be introduced to an inert gas such as nitrogen and/or carbon dioxide in order to inhibit attach of microorganisms during storage. It is preferred to use carbon dioxide as a storage gas because carbon dioxide also has a weak antibacterial effect and can therefore contribute to the keeping ability of the dough components.

A further aspect in that the final dough is formed in combination with at least two initial dough components, is that by rapid mixture of the heated and cold dough component a final temperature is immediately obtained, which is suitable for raising (if using living organisms such as baking yeast).

In a further aspect, the present invention concerns a set of dry goods, which set comprises at least two containers where one contains at least one gluten free type of flour, and the other container comprises at least one gluten-free type of grain and an agent for raising a dough such as dry yeast and a sugar source for the yeast, baking powder, hartshorn, soda powder, leaven dough, etc., where the set further comprises instructions for production of a pastry formed by a method where at least two dough components are formed, where one of the dough components not containing yeast is added to a suitable liquid, which first part is heated in order to obtain a gel formation, and the other component is added to a suitable liquid, where the second component is not initially heated, whereupon the first dough component, after being cooled to a temperature which is not damaging to proliferation of yeast, is added to the second dough component and provides source for production of carbon dioxide by metabolism of sugar from the yeast, which carbon dioxide is captured in a network formed by amylase- and/or starch from the first dough component for raise of the dough, whereupon the dough is baked at a suitable temperature for killing the yeast and conducting further gel formation by the previously non-heated starch- and/or amylase-containing flour material in the dough together with the expansion of the carbon dioxide/gas and trapped in the dough network. One of the favourable aspects of such a set, as explained above, is that each of the dough components are inert or does not function alone without being mixed with at least the other dough component. This renders that such a set can be obtained in an improved storage capacity compared with finished dough types, where fermentation or other reactions may unintentionally start up, which may reduce the appli- cability of the dough. In a further aspect, the present invention concerns use of a non-glutinous dough according to the invention as explained above, for production of pastries, such as baguettes, hamburger rolls and bread rolls.

In a further aspect of the present invention it is provided two individually non- functioning dough components which, when they are mixed, form a final dough which can be reworked further to a final pastry.

Some flour types which are suitable in dough types according to the present invention may be:

Buckwheat: Buckwheat comes from two annual herbs in the knotgrass family. Buckwheat is a nut, and is a remote relative of the rhubarb family. It also has a high content of proteins, and also a high level of the amino acid lycine, and a lot of organic bound calcium, iron, potassium, magnesium, silisium and fluor. Buckwheat is easily digestible and suitable as dietary food. Buckwheat does not contain gluten, and is therefore a gluten-free seed.

Potato flour:

Potato flour is flour from boiled, dried and crushed potatoes. One of the properties of potato flour is the ability of thickening. Potato flour can also, in combination with other flour types, for example rice flour, be used to make bread and bread rolls. It has a tendency to make a dense and soft lump, which is desirable in baking products. It does not contain the gluten proteins gliadine and glutenine.

Rice flour:

Rice flour is flour from the grain type rice, which belongs to the grass family. Rice flour is a gluten-free flour, which also has the property of making the pastries more juicy. Cornflour:

Cornflour is flower grinded from dried corn cores. Wholemeal flour from corn is an excellent source of magnesium, potassium and phosphorous and is rich in food fibres. Cornflour is a gluten-free flour. Linseed:

Linseed is a seed from the plant lin. In addition to having a high fibre content (34.8 g per 100 g), it also contains omega-3 fatty acids, 58% omega-3 of total fat percentage, and omega-6-fatty acids. Omega-3-fatty acids is the notation of a family of polyunsaturated fatty acids, which all have a double bonding on carbon atom no. 3 from the hydrocarbon end, and is therefore called omega-3. Some of the most important omega-3-fatty acids are from a nutritional point of view alphali- nolene acide (ALA), icosapentaene acide (EPA) and docosahexaene acid (DHA). However, the body makes limited amounts of EPA and DHA. For this reason it is important that the body is supplied with omega-3-fatty acids, through the diet, in- ter alia from linseed. Omega-3-fatty acid is important for the blood pressure, since omega-3-fatty acids make the veins relax. It is also converted to significant signal substances which the body needs. Omega-3-fatty acids moderate inflammation in the body and is important for the immunal defence and growth of new cells. When linseed is heated, the omega-3-fatty acids which linseed is so rich in seep out. The nutritions will then be more easily accessible, and you will obtain an improved uptake of the fatty acids. This can be compared with the crushing of linseed, which also makes the fatty acids more accessible.

Also the shells of the linseed produce a slimy layer when it comes in contact with water. The slime of the shell from the linseed increases strongly by volume when it absorbs and binds water. When linseed is consumed the volume of the intestines therefore increases, which in turn, through nerve reflexes stimulate the intestine movements and increases the rate of passing through of food in the intestines. The faeces also become more soft, and the slime works as a lubricant on the intestine. Therefore linseed is good to use as a non-addictive purgative in chronical constipa- tion. In addition to being a puriant, linseed also functions as strengthening of the natural intestine flora, and the small amount of hydrocyanic acid which is in the seeds regulates the decompositional and fermentational processes in the intestines. Since linseed acts as inflammation moderators and softeners, they contribute to the rebuilding of damaged mucous membranes. They can therefore be useful in condi- tions of wounds and inflammation of the digestive system, such as stomach- intestine catarrh, inflammation in the duodenum and wounds in the stomach or duodenum. Also, in inflammations in the respiratory passages and the urinary tract, linseed acts as softener and makes the mucous membranes more elastic, and linseeds can therefore with success be used for diseases such as bronchitis and catarrh of the bladder.

In addition to gluten-free flour, the dough comprises according to the present invention liquid for heating of the first partial component of the dough, and also liquid for the second dough component of the dough according to the invention. Such liquid can be water, but will normally also comprise other liquid types, such as oil, liquid margarine or other liquid fat and oil types, milk (normal, skimmed or light type). In an alternative embodiment, the liquid component of the dough may comprise omega-3-fatty acids or other wholly unsaturated fatty acids. Such oil types can be of vegetarian or animal origin or also possibly have origin from microorgan- isms. Examples of suitable oil types are stated below.

Rape oil:

Rape oil is a vegetarian food oil which is extracted from the seeds of the rape plant. For each 100 g it contains 6 g saturated fatty acids, 62 g singularly unsaturated fatty acids, and 31 g polyunsaturated fatty acids. Rape oil in pastries makes the pastries becoming very juicy and hold long on the humidity. Additionally rape oil functions as an emulsifier, because emulsifiers are a substance which eases the formation of emulsions and stabilize them. Emulsifiers consist of molecules with a hydrophilic and lipophilic part. The lipophilic part is directed towards fatty substances, while the hydrophilic part is in contact with the water surrounding. The rape oil renders that the warm and boiling mixture is well mixed such that you no longer obtain a mixture where water and oil are separated, but a homogenous mixture.

Olive oil:

The properties of the oil vary with the different agricultural methods, olive types and how far the fruit has reached in the ripening process when harvesting. In food making it can either be used raw (for example in salad dressings or as butter replacement to pasta) or for frying and cooking. However, it should not be used at too high temperatures (more than 210 °C) since it then will lose its quality. The colour of the olive oil can vary from green to golden yellow. The dyes are in the substances of the olive fruit. Green olive oil is coloured by the substance chlorophyll while golden yellow comes from carotene. The colour has no significance for the quality of the olive oil. Whole pressed olive oil is quite different from other ve- getarian oils, which normally is produced by refining pure natural products. For each 100 g olive oil it consists of 67.7 g singularly unsaturated fat, 7.6 g polyunsaturated fat and 13 g saturated fat. Olive oil also contains omega-3 fatty acids.

Sunflower oil:

Sunflower oil is an oil pressed from seeds of the sunflower plant (Helianthus an- nuus) and may be used as an addition in foods. The properties of the sunflower oil are typical for vegetarian triglyceride oils. Sunflower oil is available in several grades, inter alia depending on the contents of polysaturated fatty acids and all qualities can be used in the dough according to the present invention. In addition to saturated and unsaturated fatty acids, sunflower oil contains lechitine, tocoferols, caratenoids, wax types as well as vitamin E.

The fatty part of the dough components according to the present invention is constituted, as mentioned, preferably of an oil. The use of oil in the dough, according to the invention, assists in making the dough supple and tough. It is preferred to use an oil-in-water mixture, i.e. a mixture where the ratio of water and oil in the fluid mixture which is used in the dough components according to the invention is larger than 1, such as a ratio between water and oil which is within the interval 20: 1 to 2: 1, such as 6: 1, 5:2, 7: 1, 8:2, 11 :2 or larger.

Theoretically it is also possible to use only water as liquid part in the dough components according to the invention, but this is likely to make the final dough short and difficult to work with, while also as a final product obtains a very dry consistency. Fat and/or oil can be of animal or vegetarian origin, preferably of a vegetarian origin. Of vegetarian oils can types of that sort which is mentioned above be used. It may also be possible to use mineral oil in the liquid part of the dough component(s) according to the invention. It is mostly preferred to use liquid oils in the heated dough component. To the extent that the dough components are presented as a set of two separate components which can be combined at a later stage, the liquid component comprising an oil-in-water mixture possibly be presented separately, for example as a frozen mixture. It may also be possible to add the liquid ingredients separately to each mixture of the dry ingredients in the baking set according to the invention.

As for addition of liquid to the dough according to the present invention, it may, even though it is not preferred, be used emulsifiers in order to obtain an improved mixture between hydrophilic and lipophilic substances in the dough. Possible emulsifiers may, in this connection, be lecithins, such as soya lecithin or sunflower lecithin, for example phosphate idylcholin, phosphate idyletanolamin and phosphate idylinositol. Such lecithins can possibly be hydrolised.

In order to make baking products of different types and which cater for different tastes, it may be relevant to add different types of non-glutinous ingredients, such as nuts, herbs, garlic, berries, chocolate, cinnamon, raisins, candied peel, etc.

Such additives may vary the taste of the pastries while they also can improve the nutritional value of the pastries according to the invention. Examples of such further additives are for example linseeds, as previously discussed. Another additive can be sunflower kernels.

Sunflower kernels:

For each 100 g of sunflower kernels there is 18.7 g carbohydrates, 47.5 g fat and 22.7 g proteins. In addition to containing linoleic acid, which is an unsaturated omega-6-fatty acid, sunflower kernels are en excellent source of fibre, proteins, vitamins A and B, minerals such as potassium, magnesium, iron, phosphor, selenium, calcium and zinc. Additionally these kernels are rich in cholesterol-reducing phytotoxin.

Nuts which can be added to the dough according to the present invention may for example be hazelnuts, walnuts, peanuts, cashew nuts, almonds, etc. In the above, it is described use of yeast as a rising agent in that dough component which is not heated. However, it is fully possible to also use other rising agents for the dough and which are mixed into dough component 2. For example it may be used rising agents, such as baking powder, hartshorn, baking soda or other kinds of rising agents which form gas upon heating. The usual gas being applied within the rising process, either this occurs in a fermentation process before baking of the pastries, such as by use of living organisms such as baking yeast (or possible other microorganisms such as bacterial processes and/or enzymatic processes) or during the baking process itself, such as with baking powder or baking soda, is carbon dioxide. However, it is also fully possible to use other gases for rising, preferably inert gases such as nitrogen or nitrogen-containing gas types. Also mixtures of gases may be possible, for example by mixing of different gas-producing compounds. It may also be possible to use a combination of microorganisms (for example baking yeast) and gas-producing gas compounds (for example baking powder) to form an extra airy pastry since in such a case gas will be formed both during the rising process before baking and during the baking process itself from the gas-producing compounds. It is common to bake yeast goods in a temperature interval of 200-250 °C. Likewise it is common to bake pastries with for example baking powder (sodium carbonate) within the temperature interval 160-180 °C. By varying for example the baking time of the pastries, it may be possible to combine these temperature intervals such that a sufficient baking is done. Such a possible expanded temperature inter- val can hence be baking within 160-250 °C. Selection of suitable baking temperature and baking time will also be connected to other circumstances, such as the size of the relevant dough, dryness/humidity of the dough, other ingredients in the dough, etc. It may for example be relevant to bake bread longer than buns or bread rolls because bread is larger and requires longer baking time in order to be sufficiently warm throughout the whole pastry. Selection of baking temperature and baking time will, however, be determined by or recognized by the skilled person without extensive experimentation.

Definitions

In the present description is stated different measurement parameters for volume, weight, temperature etc. All such parameters are subject to conventional measurement uncertainties in relation to the measurement tools which are used. Generally the deviation from the stated sizes will be + 10% of the stated measurement value without this needing to have impact on the subject matter for the invention.

To the extent that relative expressions such as "low", "large", "small" etc. are used in the present description, such expressions will be interpreted as if they either do not influence the relevant measured items in considerable extent in relation to the subject matter for the present invention, or that the skilled person will have no difficulties in understanding the expression from his knowledge within the relevant area. The term "container" in the present description represents an item which may include the relevant material. A "container" may be a bag, a vessel, an ampoule, a bowl or some other item which may contain a certain amount of material.

In the present description, the term "salt" shall comprise pure sodium chloride as well as salt with addition of traces (for example iodine), sea salt or other salt mixtures of physiologically pleasant salts in addition to sodium chloride, such as mixtures of chlorides, phosphates and sulphates of sodium, potassium, magnesium and calcium. Such salts and salt mixtures are known for the skilled person.

With "sugar" is meant, in the present application, artificial sweeteners in addition to mono-, di- and polysaccharides. Such artificial sweeteners may for example be aspartame, glutamate, "canderel" and others. Sweeteners of sugar type such as glucose, fructose, maltose, mannose etc. also have the purpose of working as a nutrient for yeast growth and/or bacterial growth (for example sourdough) (and formation of carbon dioxide), such that these sweeteners preferably will be used if the pastries are rised with the aid of such microorganisms.

Examples

Example 1

Two different dough components are mixed as stated below. Dough component I is heated, while dough component II is mixed at room temperature.

Dough component I:

100 g rice flour

140 g linseed

30 g salt

5 dl water

2 dl rape oil

120 g sunflower kernels

First, water, oil, linseeds and sunflower kernels are mixed. This mixture is boiled at 100 °C and is kept boiling for 5 minutes, whereupon rice flour is added after the boiling is finished. After addition of rice flour the mixture becomes thicker. No further heating of this dough component is done before the baking step. Parallel to heating/boiling of dough component I, the following is mixed in a kitchen machine into a liquid dough component II:

90 g cornflour

500 g potato flour

60 dl cold water (4 °C)

3 tblsp sugar (farin)

25 g fresh yeast

The warm, viscous dough component I is poured into dough component II in the kitchen machine. The mixture of the two components is done at low speed (low cutting forces) in the kitchen machine. Mixing is done in 10 minutes at low stirring speed. The final temperature of the finished mixture becomes 37-39 °C. After final co-mixture of the components I and II, the dough is placed into a bread tin and is put to rise at room temperature for about 3 hours or overnight.

The finished, rised dough is placed into an oven and is baked at 220 °C with a fan in 40 minutes.

The product is a gluten-free bread with good taste and juiciness.

The content of nutrients in the dough according to the present invention, based on Example 1, is shown in Table 1 below. The table shows the total contents of the whole dough, as well as the contents in a bread roll (which represents about 1/36 of the dough).

Table 1 :

The above recipe can also be used for production of bread rolls where the dough then is divided up into a number (for example 36) equally large parts and is baked as stated above.

Example 2

Two different dough components are mixed as stated below. Dough component I is heated, while dough component II is heated, while dough component is mixed at room temperature. Dough component I:

100 g rice flour

30 g salt

7 dl water

2 dl rape oil First, water, oil and salt are mixed. This mixture is boiled up to 100 °C and is kept boiling in 5 minutes, whereupon rice flour is added after the boiling has finished. After addition of rice flour the mixture becomes thicker. No further heating of this dough component was done before the baking step. Parallel with heating/boiling of dough component I, the following is mixed into a liquid dough component II in a kitchen machine:

90 g cornflour

500 g potato flour

7 dl cold water (4 °C)

8 tblsp sugar (farin)

2 tblsp ground cinnamon

25 g fresh yeast

The warm, viscous dough component I is poured into dough component II in the kitchen machine. The mixing of the two components is done at low speed (low cutting forces) in the kitchen machine. The mixing is done in 10 minutes at low stirring speed. After final co-mixing of components I and II, the dough is divided into 16 equally large parts for buns and is put to rise at room temperature for about 3 hours.

The finished, risen buns are placed into an oven and baked at 220 °C with fan in 40 minutes.

The product is gluten-free buns with good taste and juiciness. The keeping ability of these buns was investigated by placing half of them in a freezer. By thawing of the buns in a microwave oven after a week, the buns still maintain their softness, juiciness and taste in an excellent manner. The above recipe can also be used for production of bread rolls, where the dough then is divided into a number (for example 24) equally large parts and baked as mentioned above.

Example 3

Two different dough components are mixed as stated below. Dough component I is heated, while dough component II is mixed at room temperature. Dough component I:

60 g rice flour

70 g buckwheat flour

20 g fine sea salt

6 dl water

2 dl rape oil

2 dl linseeds

First, water, oil, salt, linseeds and buckwheat are mixed. This mixture is boiled at 100 °C and is kept boiling in 5 minutes, whereupon rice flour is added after the boiling has finished. After addition of rice flour the mixture becomes thicker. No further heating of this dough component is done before the baking step.

Parallel with heating/boiling of dough component I, the following is mixed into a liquid dough component II in a kitchen machine:

104 g cornflour

500 g potato flour

6 dl cold water (4 °C)

3 tblsp sugar (farin)

2 dl sunflower kernels The warm, viscous dough component I is poured into dough component II in the kitchen machine. The mixing of the two components is done at low speed (low cutting forces) in the kitchen machine. Mixing is done in 10 minutes at low stirring speed. After mixing, the dough obtains a temperature of 37-39 °C. After finished co-mixing of components I and II, a yeast suspension of 1 dl tempered (lukewarm 35-37 °C) water added with 25 g yeast mixed in it, and the finished dough is put to rise at room temperature for about 3 hours. During rising, the dough is stirred carefully in order to avoid accumulation of too large gas bubbles in the dough, which ensures a fine porous end product. The dough is divided up into 36 equally large parts for baguettes. The finished, rised dough is placed into an oven and is baked at 220 °C with fan in 20-25 minutes.

The product gives baguettes with good taste and juiciness. Example 4

Two different dough components are mixed as stated below. Dough component I is heated, while dough component II is mixed at room temperature. Dough component I in this example is made by mixing together: 30 g salt

140 g linseeds

120 g sunflower kernels

5 dl water

2 dl rape oil separately, whereupon this mixture is boiled at around 100 °C. After parboiling, lOOg rice flour is added and this total mixture which constitutes dough component I is kept at 70 °C. After addition of rice flour the mixture becomes thicker. No further heating of this dough component is done before the baking step.

Parallel with heating/boiling of dough component I, the following of dough compo- nent II is added cold into a kitchen machine:

90 g cornflour

500 g potato flour

25 g fresh yeast (or one whole package of dry yeast)

4 tblsp sugar (farin)

5 dl cold water (4 °C)

The warm, viscous dough component I keeping 70 °C is poured into dough component II in the kitchen machine. Co-mixing of the two components is done at low speed (low cutting forces) in the kitchen machine. The mixing is done in 10 minutes at low stirring speed. The dough, after co-mixing, obtains a temperature of 37-39 °C. After finished co-mixing of the components I and II, the dough is set to rise at room temperature for about 3 hours. This product is formed into a bread or is placed into a baking tin for bread which is put into an oven and baked at 220 °C for about 40 minutes in the middle/bottom of the oven.

The product gives bread with good taste and juiciness.