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Title:
METHOD FOR PREPARING A BREAD DOUGH AND BREAD DOUGH OBTAINED THEREBY
Document Type and Number:
WIPO Patent Application WO/2015/071854
Kind Code:
A1
Abstract:
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dry dough: 4,8-5,9% natural mother yeast, 11,3-13,8% proteins of legumes, 25.7-31.4% whole spelt flour, so as to obtain a first pre-dough; allowing said first pre-dough to rise and ferment for a rising time of between 12 and 24 hours, in particular between 12 and 18 hours, at a temperature gradually increasing between 2 and 20°C, in particular between 2 and 18°C and for a duration of about 18 hours; combining wheat flour in a percentage by weight of said dry dough of 50,2-58,9% with water in a weight ratio of 0,45: 1-0,55: 1 (water/flour) so as to obtain a second pre- dough; allowing said second pre-dough to ferment for a fermentation time of between 10 and 48 hours, in particular between 18 and 36 hours, at a temperature between 15°C and 20°C, in particular 18°C; combining said first pre-dough and said second pre-dough with water in a weight ratio of 0,19: 1-0,24: 1 (water/dough) until said dough is obtained.

Inventors:
SANTOLIN, Sandro (Viale De Amicis 47, Carpi, I-41012, IT)
Application Number:
IB2014/066017
Publication Date:
May 21, 2015
Filing Date:
November 13, 2014
Export Citation:
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Assignee:
ANTICO FORNO DI SANTOLIN SANDRO E C. S.A.S. (Via Remesina Interna 182-182A, Carpi, I-41012, IT)
International Classes:
A21D2/36; A21D2/26; A21D8/04; A21D13/06; A23L1/00; A23L1/29
Foreign References:
GB901110A1962-07-11
US3987206A1976-10-19
RU2004106393A2005-08-20
DE102004029618A12006-01-05
DE19809547A11999-09-09
DE19730628A11999-01-21
GB901110A1962-07-11
US3987206A1976-10-19
Other References:
ANONYMOUS: "Enjoy Life: Produkttest Küchenmeister Eiweiß-Brot Backmischung", 21 August 2013 (2013-08-21), pages 1 - 4, XP055109467, Retrieved from the Internet [retrieved on 20140324]
DATABASE GNPD [online] MINTEL; 1 October 2001 (2001-10-01), ANONYMOUS: "Men's Bread", XP002722187, Database accession no. 10095172
FARHEEN DHINDA ET AL: "Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread", FOOD AND BIOPROCESS TECHNOLOGY ; AN INTERNATIONAL JOURNAL, SPRINGER-VERLAG, NEW YORK, vol. 5, no. 8, 20 December 2011 (2011-12-20), pages 2998 - 3006, XP035127015, ISSN: 1935-5149, DOI: 10.1007/S11947-011-0752-Y
GENERAL MILLS ET AL: "Bakers Weekly Recipes (Specialty High Protein Flour)", BAKERS WEEKLY, CAHNERS PUBLISHING COMPANY (DES PLAINES), UNITED STATES, 24 September 1956 (1956-09-24), pages 104, XP008104607, ISSN: 0005-4119
Attorney, Agent or Firm:
CICCONETTI, Andrea (ACCAPI S.R.L, Via Venezia 14, San Lazzaro di Savena, I-40068, IT)
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Claims:
CLAIMS

1. A method for preparing a dough for bread and/or baked food products comprising the steps of:

- combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dry dough: 4,8- 5,9% natural mother yeast, 11,3-13,8% proteins of legumes, 25,7-31,4% whole spelt flour, so as to obtain a first pre-dough;

- allowing said first pre-dough to rise and ferment for a rising time of between 12 and 24 hours, in particular between 12 and 18 hours, at a temperature gradually increasing between 2-20°C, in particular between 2-18°C and for a duration of about 18 hours;

- combining wheat flour in percentage by weight of said dry dough equal to 50,2- 58,9% with water in a weight ratio of 0,45: 1-0,55: 1 (water/flour) so as to obtain a second pre-dough;

- allowing said second pre-dough to ferment for a fermentation time of between 10 and 48 hours, in particular between 18 and 36 hours, at a temperature between 15°C and 20°C, in particular 18°C;

- combining said first pre-dough and said second pre-dough with water in a weight ratio of 0,19: 1-0,24: 1 (water/dough) until said dough is obtained.

2. Method according to claim 2, wherein it is provided to add and combine malt to said first pre-dough and/or said second pre-dough in a percentage of 0,2-2% by weight of said dry dough.

3. Method according to claim 1 or 2, wherein it is provided to add and combine soft wheat gluten to said first pre-dough in a percentage of 6-8% by weight of said dry dough.

4. Method according to any preceding claim, wherein said proteins of legumes comprise isolated and/or concentrated proteins of legumes selected in the group of soybeans, hop, peas, beans, lentils, lupin beans, chickpeas, and broad beans.

5. Method according to any preceding claims, wherein said proteins of legumes comprise proteins of only one legume or a mix of proteins of different legumes.

6. Method according to any preceding claim, wherein it is provided to add and combine a quantity of brewer's yeast to said first pre-dough and/or said second pre-dough in a percentage of 0,01-0,02 % by weight of said dry dough.

7. Method according to any preceding claims, wherein it is provided to add sea salt to said second pre-dough in a percentage of 0,5 - 2% by weight of said dry dough.

8. Dough for bread and/or baked food products obtained with the preparation method according to any preceding claim.

9. Use of a dough obtained with the preparation method according to any one of claims 1 to 8 for preparing bread and food products, in particular flatbread, breadstick, pizzas, by means of baking.

10. Method for preparing a food product using a dough obtained with the preparation method according to any one of claims 1 to 8, comprising the steps of:

- cooking, particularly baking, said dough at a temperature between 100 and 120°C, in particular 110°C, for a cooking period of between 2 and 7 hours, in particular 5 hours;

- crumbling said cooked dough so as to obtain a crumbled compound;

- kneading said crumbled compound with water in a weight ratio between 0,45: 1 and 0,55: 1 (water/compound) until obtaining a further dough;

- working said further dough by means of drawing and/or rolling in order to obtain said food product;

- boiling said food product before consumption.

11. Method according to claim 10, wherein it is provided to dry said food product after said working and before said boiling.

12. Method according to claim 10 or 11, wherein it is provided to boil said food product completely.

13. Method according to claim 10 or 11, wherein it is provided to partially boil said food product and then baking said food product.

14. Method according to any one of claims 10 to 13, wherein it is provided to add at least one or more additional ingredients to said further dough, in particular one or more among eggs, vegetables, oil, butter, margarine, milk.

Description:
Method for preparing a bread dough and bread dough obtained thereby

The invention relates to methods of making cereal flour-based dough for the production of bread and similar baked food products, such as breadstick, flatbread, cracker, pasta, pizza, etc. In particular, the invention relates to a method for preparing a dough for bread and similar baked food products having a high protein content and a low carbohydrate content. The invention further relates to a dough obtained with the above-mentioned preparation method.

Bread is a food product obtained by fermentation, rising and then baking of a dough based on cereal flour and water, usually soft wheat and/or hard wheat flours (semolina). The dough can contain further different ingredients and can be manufactured in different ways in order to originate a huge variety of products: several types of bread, breadstick, flatbread, pizza, etc. The dough, in addition to the wheat flour, can include flours coming from corn, rye, barley, spelt, rice, oats, etc. or legumes flours, such as soybeans, beans, peas, lupin beans, lentils in addition to additional ingredients such as butter, oil, spices, etc. A yeast of industrial or natural type can be used for the production of bread.

In the industrial production of bread, industrial yeasts are generally used which are generally designated with the term "brewer's yeast" and consist of selected cultures of yeasts belonging to the Saccaromyces cerevisiae species. The industrial yeasts allow a quick rising process of the dough.

The natural yeast, also named starter or mother dough or sourdough is a dough made of wheat flour and water, which is acidified by a complex of natural yeasts and lactic or acetic bacteria capable to start the fermentation. The natural yeast comprises, among the yeasts, several species of heterofermentative and homofermentative lactic bacteria of the Lactobacillus generis. The fermentation of the lactic bacteria produces organic acids and allows a higher growth of the product and a higher digestibility and conservation of the latter.

The use of the mother yeast requires much longer rising times for the dough, in addition to treating the mother yeast, which must be "kept alive" and reproduced by means of subsequent "refreshments", i.e. periodical kneading with given quantities of fresh flour and water. The microorganisms composing the mother yeast must be actually constantly fed and made able to reproduce.

Different methods exist to make bread and particularly to obtain the final dough intended for the baking. Basically, there are three main methods: direct, semi-direct and indirect. In the direct method, the dough is obtained by mixing all the ingredients in a single step. In the semi-direct method, the dough is obtained by mixing all the ingredients together in a single step and later adding the yeast that can be natural or more often chemical (brewer's yeast).

The indirect method provides two different steps. In a first step, a pre-dough named "biga" is prepared from water, yeast and flour; in the second step all the remaining ingredients are added to the pre-dough, allowed to ferment and rise for a certain number of hours.

By mixing or combining the ingredients with water in the dough, the proteins contained in most of the cereal flours, particularly the gliadin and the glutenin, can be hydrated. When put in contact with water, these two simple proteins form a protein complex called gluten, which constitutes the supporting structure of the dough representing the so-called "flour strength". In other words, the presence of gluten in the flour and water mass makes the latter compact, elastic and capable of being mechanically worked and holding starches and rising gasses that form the bubbles providing the product with spongy structure after baking.

Most of the proteins contained in the bread dough are made of gluten, which, however, is a protein with a low biological value. The gluten concentration in the dough depends on the flour type, but generally ranges from 10% to 14% by weight of the dough itself on a dry basis.

Cereals and thus bread dough are also rich in starch, a particular carbohydrate (polysaccharide sugar) constituting main source of energy of the bread dough. Carbohydrate content in bread generally ranges between 50% and 75% by weight.

However, this food product cannot be consumed, or it can only to a small extent, by a non- negligible segment of the population having problems with carbohydrates consumption. People affected by diabetes must control and limit the consumption of foods having high carbohydrate content. Diabetes is known to be a metabolic dysfunction leading to a high glucose concentration in the subject's blood due to insulin deficiency or to insulin resistances. Insulin is the hormone produced in the pancreas and acting mainly as a regulator of the blood glucose level reducing the glycaemia through the activation of different metabolic and cellular processes. Insulin deficiency can be due to a missed or reduced production thereof by the pancreas or, if produced, by the inability of the body in absorbing and using it properly (insulin resistance).

In subjects affected by diabetes the consumption of bread, pasta and similar foods must be limited due to the high carbohydrate content and especially to the high glycaemic index and load of these foods.

The glycaemic index of a food represents the speed at which the glycaemia (glucose concentration in the blood) increases following the consumption of the same. The index is expressed in terms of percentage with respect to the speed at which the glycaemia increases following the consumption of a reference food (the glucose having a glycaemic index of 100). A high glycaemic index reveals a high carbohydrates absorption speed and thus a high insulin request. Since the bread glycaemic index is generally over 60 (varying according to the ingredients content), the consumption thereof, apart for small quantities, is discouraged for people having glycaemia problems.

Due to the high carbohydrate content in bread, pasta and similar foods, it is also known that a conspicuous consumption or an abuse of such foods constitutes one of the concauses of glycaemic diseases (insulin resistance, glycation) which are an important pathology of the present age.

GB 901110 describes a composition for preparing a bread dough having a high protein content and a method for making such a dough. The bread dough comprises wheat flour, yeast, soybeans proteins, casein, egg albumen, water and conventional additional ingredients for a dough (such as salt, malt, sugar, milk powder, lard). The dough can be made with methods of direct or indirect type. Indirect methods provide making a pre- dough comprising wheat flour (white and/or whole), yeast and water which is mixed and then allowed to ferment. To this pre-dough, the remaining part of wheat flour, water and the additional ingredients (salt, malt, sugar, milk powder, lard) are then added so as to obtain the final dough.

US 3987206 describes a composition to prepare a bread dough with high vegetable protein content comprising wheat flour, wheat gluten, lysine, casein, isolated soybeans proteins, egg albumen, milk whey powder proteins in addition to yeast and water. The dough is obtained through an indirect preparation method, which provides obtaining a first pre- dough mixing wheat flour, wheat gluten, yeast, lysine, casein, isolated soybeans proteins and water. The first pre-dough is allowed to ferment for a certain period. A second semi- liquid pre-dough is made by mixing the remaining part of wheat flour, sugar, yeast and milk whey powder. The two pre-doughs are then mixed together and with other dry ingredients and the final dough so obtained is allowed to ferment for a given period.

An object of the present invention is to improve the known methods for preparing cereal- based dough for bread, pasta and similar baked food products and the dough obtained thereby.

Another object is to provide a method for preparing a dough for bread and baked food products and a dough obtained thereby having a low carbohydrate content and a low glycaemic index.

A further object is to provide a method for preparing a dough for bread and baked food products and a dough obtained thereby having a high vegetal protein content with high biological value and well tolerated even by subjects with high gluten sensitivity.

Still another object is to provide a method for preparing a dough and a dough obtained thereby, which allows obtaining bread, pasta and baked food products having good organoleptic properties, high digestibility and absorption of carbohydrates and vegetal proteins.

Another further object is to provide a method for preparing a food product to be boiled starting from a bread dough.

In a first aspect of the invention, a method is provided for preparing a dough for bread and baked food product according to claim 1.

In a second aspect of the invention, there is provided a dough for bread and baked food obtained with the method of the first aspect and according to claim 8.

In a third aspect of the invention, there is provided the use of the dough for bread and baked food product obtained with the preparation method of the first aspect and according to claim 9.

In a fourth aspect of the invention a method is provided for preparing a food product using a dough obtained with the preparation method of the first aspect and according to claim 10. The method according to the invention provides the preparation of a dough for bread and baked food product comprising natural yeast, isolated and/or concentrated proteins of legumes, whole spelt flour, wheat flour in different percentages by weight.

The method according to the invention for preparing the above-mentioned dough includes the following steps:

combining the following ingredients expressed in percentages by weigh of said dry dough: 4,8-5,9% natural mother yeast, 11,3-13,8% proteins of legumes, 25,7-31,4% whole spelt flour with water in a ratio of 0,83: 1-1: 1 (water/ingredients) by weight, so as to obtain a first pre-dough;

allowing said first pre-dough to rise and ferment for a rising time between 12 and 24 hours, particularly between 12 and 18 hours, at a gradually increasing temperature between 2-20°C, particularly between 2-18°C and for a duration of about 18 hours; combining wheat flour in percentages by weigh of said dry dough equal to 50,2-58,9% with water in a ratio of 0,45: 1-0,55: 1 (water/flour) by weight so as to obtain a second pre-dough;

allowing said second pre-dough to ferment for a fermentation time between 10 and 48 hours, particularly between 18 and 36 hours, at a temperature between 15°C and 20°C, in particular 18°C;

combining said first pre-dough and said second pre-dough with water in a ratio of 0, 19: 1-0,24: 1 by weight (water/dough) until said dough is obtained.

The proteins of legumes comprise one or more among isolated and/or concentrated proteins of soybeans, hop, peas, beans, lentils, lupin beans, chickpeas, broad beans.

The method of the invention allows obtaining a dough from which bread and similar baked food products are prepared, which have a concentration in carbohydrates ranging between 20% and 35% on the dry matter and a percentage of proteins with high biological value ranging between 12% and 18%. Moreover, the above-mentioned food products have a reduced glycaemic index.

Thanks to the reduced percentage of carbohydrates and to the low glycaemic index, the products obtained from the dough obtained with the preparation method of the invention are suitable to be used in diets for subjects suffering from glycaemic diseases or however having glycaemia-related metabolic disorders.

Thanks to fermentation and rising of the first pre-dough, particularly at increasing temperature, carried out by combining the mother yeast with the spelt flour and with the proteins of legumes, the cereals and legumes proteins appear to be hydrolysed in protides and simple amino acids easily digestible and absorbable and with high biological value.

The dough obtained with the preparation method of the invention is intended for making bread and similar food products such as flatbread, breadstick, pizza, i.e., all the food products obtainable through the baking of the above-mentioned dough.

In a preferred embodiment, the bread dough comprises the following dry ingredients expressed in percentage by weight of the dough:

- 4,8-5,9% natural yeast;

- 11,3-13,8% proteins of legumes,

- 25,7-31,4% whole spelt flour; - 50,2-58,9% wheat flour.

The natural yeast is the sourdough or mother dough of known type obtained by fermentation of a dough of wheat flour and water, acidified by means of a complex of natural yeasts and lactic bacteria. Such a mother yeast has a selected bacteria microflora and a stable equilibrium between yeasts and bacteria.

The proteins of legumes can be concentrated proteins or isolated proteins, extracted from seeds of the above-mentioned plants with known preparation methods and usually comprising the steps of extracting, purifying and drying proteins. Concentrated proteins have a protein content equal to 50-80% by weight of the dry substance, while isolated proteins have a protein content up to 90-95% by weight.

The dough can comprise proteins of only one legumes or a mix of proteins of different legumes in proportions chosen as desired depending on the organoleptic characteristics to be given to the dough itself. The selected legumes comprise hop, peas, beans, lentils, lupin beans, chickpeas, broad beans, peanuts.

The whole spelt flour is obtained by means of a process of decortication before the milling. The spelt flour in addition to have a low caloric intake (335 Kcal per 100 grams) is particularly rich in vitamins of the B group and in proteins (15,1 g/100 grams of flour). Actually, the spelt contains an essential amino acid missing or lacking in many other cereals: the methionine, which is involved in the synthesis of carnitine, cysteine, lecithin, taurine, phosphatidylcholine, and other phospholipids.

The spelt is also poor in fats, rich in fibres, vitamins and minerals.

The wheat flour is a durum wheat flour of the type normally used in the production of bread dough and is chosen for organoleptic characteristics and for the glycaemic index substantially lower than the glycaemic index of the soft wheat.

It is worth noting that the proteins of the legumes included in the dough of the invention in combination with the cereal proteins (spelt and wheat) allow obtaining a protein combination with high biological value, comparable to that of animal proteins.

The biological value, as it is known, represents the most important and the most used index for evaluating the proteins quality. It depends on the amino acids composition of a food and on its digestibility and basically it is calculated on the basis of the quantity of nitrogen retained and absorbed to maintain and/or grow the body and of the lost nitrogen (urine, faeces).

A protein is used to the best by the human body if the amino acid composition of said protein is similar to the one of the protein to be synthetized by the body itself. The animal proteins have an amino acid composition much similar to the human body than the vegetal proteins. The deficiency of one single amino acid with respect to the required typology and quantity (limiting amino acid) is responsible for the low biological value of a food protein: accordingly, such a value can be improved by integrating the protein with the missing amino acid. In general, the biological value is high in animal proteins and lower in vegetal proteins. However, as in the case of the dough of the invention, the combination of different amino acids present in the legumes and in the cereals allows obtaining proteins with high biological value.

In order to further increase the protein contribution of the dough, the latter can also contain soft wheat gluten in a percentage equal to 6-8 % by weight of said dry dough.

Once baked to produce bread, flatbread, pizza, breadstick, etc., the dough has 20-35 % carbohydrate concentration on the dry substance and 12 -18 % proteins with high biological value.

The proteins contained in the dough of the invention, in addition to have high biological value, can be quickly and easily absorbed due to the process of preparing the dough object of the invention and described herein below.

The method of the invention for preparing a dough for bread, pasta and baked food products comprises the following steps:

- combining the following ingredients expressed in percentage by weight of dry dough:

4,8-5,9% natural mother yeast, 11,3-13,8% proteins of legumes, 25,7-31,4% whole spelt flour with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) so as to obtain a first pre-dough;

allowing the first pre-dough to rise and ferment for a rising time between 12 and 24 hours, particularly between 12 and 18 hours, at a temperature gradually increasing between 2 and 20°C, in particular between 2 and 18°C and for a duration of about 18 hours;

combining wheat flour in 50,2-58,9% n percentage by weight of said dry dough with water in a weight ratio of 0,45: 1-0,55: 1 (water/flour) such as to obtain a second pre- dough;

allowing said second pre-dough to ferment for a fermentation time of between 10 and 48 hours, particularly between 18 and 36 hours, at a temperature between 15°C and 20°C, in particular 18°C; combining said first pre-dough and said second pre-dough with water in a weight ratio of 0,19: 1-0,24: 1 (water/dough) until the dough is obtained.

The proteins of legumes are concentrated proteins and/or isolated proteins and they can comprise either proteins of one single legume or of a mix of proteins of different legumes such as hop, peas, beans, lentils, lupin beans, chickpeas, broad beans, peanuts.

In the rising and fermentation step of the first pre-dough, there is provided to thermally treat said first pre-dough latter by exposing the latter to a gradually increasing temperature, starting from a temperature of 2°C up to 18-20 °C for a duration of about 18 hours, so as to promote the bacterial fermentation processes, particularly the fermentation processes of the vegetal proteins. The fermentation of the latter ones with the mother yeast allows a transformation of the proteins of the legumes and cereals releasing the amino acids chains, which become more digestible, tolerable and absorbable by the human body. In particular, the amino acids thereby released can be easily absorbed by the first intestinal tract in a quick and efficient manner.

Similarly, the rising and fermentation allow the starches present in the spelt to be more easily available.

Tests carried out by the applicant also showed that, by varying the temperature during the rising and fermentation step, it is possible to control the acidity values of the first pre- dough and the bacterial flora and yeasts growth therein. More precisely, lower temperatures (2-10°C), at the beginning of the rising and fermentation step, allow the growth of yeasts and bacteria, particularly of acetic type, while higher temperatures (10- 18°C) cause an acidity increase in the dough (pH between 3,5 and 4,5) and promote the growth of bacteria especially of the lactic type.

The temperature variation during the rising and fermentation step (12-24 hours) can be constant, i.e. with a substantially linear increase curve, or discontinuous at intervals with discrete temperature variations (for example variations of 4°C) and with such intervals of equal width (for example intervals of about 4 hours). The interval width can also be different (for example a longer interval at higher temperature).

In order to increase the protein contribution of the dough, it is also provided that a quantity of soft wheat gluten in percentage equal to 6-8 % is added and mixed to the first pre- dough. The gluten also helps giving the dough a supporting structure, i.e. the so-called "flour strength". The gluten presence in the mass of flour and water makes the said mass compact, elastic, able to hold rising gasses and to be mechanically worked. The second pre-dough, constituting the so-called "biga", also undergoes a fermentation process, but without adding the yeast. Such a fermentation process is of enzymatic type similar to a method named hydrolysis.

The method also provides the possibility of adding and mixing together with the first pre- dough and the second pre-dough a quantity of malt in a percentage equal to 0,2-2% by weight of said dough. The malt represents an additional source of sugars for feeding the mother yeast during the dough preparation.

It is also provided to optionally add a small quantity of brewer's yeast to the first pre- dough and/or to second pre-dough in a percentage of 0,01-0,02% by weight of said dough in order to increase the rising process. It is also provided to optionally add a percentage of salt to the second pre-dough equal to 0,5 - 2% by weight of the dough.

After a rest time of 30 to 60 minutes, the dough thereby obtained can be used to prepare bread and similar food products, such as flatbread, breadstick, pizza, by means of baking at a suitable temperature and for a given time.

It is worth noting that the food products obtained by cooking the dough prepared with the method of the invention have a concentration of carbohydrates between 20 and 35% on the dry substance and a percentage of proteins with high biological value between 12 and 18%. Moreover, the above-mentioned food products have a reduced glycaemic index, in particular with a carbohydrates absorption velocity curve having a low peak value.

The products obtained from the dough prepared with the method of the invention are thus suitable to be used in those diets that are poor in carbohydrates and/or with foods having a low glycaemic index, typically diets for subjects suffering from glycaemic diseases or however having glycaemia-related metabolic disorders.

Moreover, due to the fermentation and rising described above, which are performed by kneading the mother yeast with the spelt flour and with the proteins of legumes, the proteins of the cereals and legumes are transformed in chains of simple amino acids which are easily digestible and absorbable, thus allowing a consumption of these foods even by subjects suffering from a slight intolerance to gluten.

According to the invention, a method for preparing a food product is also provided, which is intended for consumption after boiling, similar to pasta, using the dough described above.

This method provides the steps of:

cooking, in particular baking, said dough at a temperature between 100 and 120°C, in particular 110°, for a cooking period between 2 and 7 hours, particularly 5 hours; shredding or grating said dough once cooked so as to obtain a shredded compound; kneading said shredded compound with water in a weight ratio between 0,45: 1 and 0,55: 1 (water/compound) until a further dough is obtained;

- working said further dough by means of drawing and/or rolling in order to obtain said food product;

boiling said food product before consumption.

The starting dough is preferably without salt.

Therefore, it is possible to obtain a fresh food product, similar to pasta, having different styles and shapes (either a long or short product), to be consumed immediately, by means of a full boiling or by means of partial boiling followed by baking.

As an alternative, after working, the obtained food can be subjected to a drying process in order to obtain a dry food product, which can be stored also at room temperature.

The method also provides adding at least one or more additional ingredients to the further dough, such as for example eggs, vegetables, oil, butter, margarine, milk, etc. for example in order to obtain a food like egg pasta.

Also the food product like pasta obtained with the dough prepared with the method of the invention described above generally has (also depending on the additional ingredients introduced) a lower concentration in carbohydrates and a higher percentage of proteins with high biological value with respect to the traditional pastas.

Besides, the obtained food has a reduced glycaemic index.

Furthermore, thanks to to the fermentation and rising above described, which is performed by kneading the mother yeast with the spelt flour and with the proteins of legumes, the proteins of the cereals and legumes are transformed in chains of simple amino acids which are easily digestible and absorbable, thereby allowing a limited and controlled consumption of these foods also by subjects suffering from a slight intolerance to gluten.