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Title:
POLYMERIC COMPONENT ISOLATED FROM BROWN LINSEEDS AND THE USE THEREOF
Document Type and Number:
WIPO Patent Application WO/2015/194967
Kind Code:
A1
Abstract:
It is disclosed a polymer component extracted from brown/black seeds from the linen plant (linum usitatissimum), said polymer component being produced by adding brown/black seeds from the linen plant (linum usitatissimm) to water or an aqueous medium such as an aqueous composition of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc., alone or in compositions thereof, alternatively oil-in-water or water-in-oil compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such compositions with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium of composition is liquid and over a time interval of up to 48 hours, for extracting said polymer component from the linseeds, and separating the solid matter from the dissolved material from the solvent liquid.

Inventors:
SØRENSEN SUSRUD, Kjærsti (Ringgata 2C, Oslo, N-0577, NO)
SCHJØNHAUG SUSRUD, Andres (Stensgata 41B, Oslo, N-0451, NO)
SØRENSEN SUSRUD, Gyri (20 rue Crespin, Geneva, CH)
SØRENSEN, Birger (Thomas Heftyesgate 37, Oslo, N-0264, NO)
Application Number:
NO2015/050109
Publication Date:
December 23, 2015
Filing Date:
June 17, 2015
Export Citation:
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Assignee:
TRIKAG AS (Thomas Heftyesgate 37, Oslo, N-0264, NO)
International Classes:
A21D13/06; A21D2/36; A23L7/10; A23L29/238
Domestic Patent References:
WO1993016707A11993-09-02
WO2008036646A12008-03-27
WO1993016707A11993-09-02
Foreign References:
GB115556A1918-05-16
FR3017049A12015-08-07
US20090181147A12009-07-16
JP2004267144A2004-09-30
US5395637A1995-03-07
EP1872660A12008-01-02
EP0035978A21981-09-16
GB115556A1918-05-16
US20100261661A12010-10-14
Other References:
CUI W ET AL: "Influence of genotype on chemical composition and rheological properties of flaxseed gums", FOOD HYDROCOLLOIDS, ELSEVIER BV, NL, vol. 10, no. 2, 1 April 1996 (1996-04-01), pages 221 - 227, XP026394271, ISSN: 0268-005X, [retrieved on 19960401]
MAZZA G ET AL: "FUNCTIONAL PROPERTIES OF FLAX SEED MUCILAGE", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 54, no. 5, 1 September 1989 (1989-09-01), pages 1302 - 1305, XP000080930, ISSN: 0022-1147, DOI: 10.1111/J.1365-2621.1989.TB05978.X
D. K. DEV ET AL: "Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems", JOURNAL OF FOOD SCIENCE, vol. 54, no. 1, 1 January 1989 (1989-01-01), pages 183 - 186, XP055217981, ISSN: 0022-1147, DOI: 10.1111/j.1365-2621.1989.tb08597.x
Attorney, Agent or Firm:
OSLO PATENTKONTOR AS (Postboks 7007M, 0306 Oslo, NO)
Download PDF:
Claims:
C l a i m s

1. Polymer component extracted from brown/black seeds from the linen plant {linum usitatissimum), said polymer component having been produced by adding brown/black seeds from the linen plant {linum usittissimum) to water or an aqueous medium such as an aqueous of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc. separately or mixtures thereof, alternatively oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rfape seed oil, olive oil, etc.) or animal oils or such oil mixtures with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and for a time period of up to 48 hours for extracting said polymer component from the linseeds, and separating the solid and undissolved material from the solvent liquid.

2. Polymer component according to claim 1, being present as a dry material formed by subjecting the solvent/solvent medium composition, after removal of the undissolved material, to evaporation or lyophilization.

3. The use of a polymer component from brown/black seeds from the linen plant {linum usitatissimum), said polymer component having been produced by adding brown/black seeds from the linen plant {linum usittissimum) to water or an aqueous medium such as an aqueous of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc. separately or mixtures thereof, alternatively oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rfape seed oil, olive oil, etc.) or animal oils or such oil mixtures with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and for a time period of up to 48 hours for extracting said polymer component from the linseeds, and separating the solid and undissolved material from the solvent liquid, for the production of light/white baked products.

4. The use according to claim 3, wherein the solvent is water.

5. The use according to claim 3 or 4, wherein the temperature that the solvent/solvent composition is heated to, lies below the boiling point of the solvent/solvent composition, such as 10°C below the boiling point of the solvent or 20°C below the boiling point of the solvent or 30°C below the boiling point of the solvent, e.g. from ambient temperature/room temperature and up to 30 C below the boiling point of the solvent/solvent composition.

6. The use according to claim 3 - 5, wherein the solvent medium consists of consumable/edible fluid

7. The use according to claim 3 - 6, wherein the solvent medium containing the extracted polymer component is used directly or after reduction of its volume in the dough for the relevant light/white baked product.

8. The use according to claim 3 - 6, wherein the solvent is removed from the polymer component.

9. The use according to claim 8, wherein the polymer component is reconstituted in a consumable/edible fluid prior to its mixing into the relevant dough or dough part.

10. The use according to any of the claims 3 - 9, wherein said dough or dough part is added fiber husk.

11. The use according to any of the claims 3 - 10, wherein the light/white baked product is rolls, buns, white bread, baguettes and braided white bread.

12. Kit for producing light/white baked products with a reduced content of gluten, wherein said kit comprises at least two dough parts whereof at least one dough part with a reduced content of gluten, is added the polymer component according to any of the claims 1 - 3.

13. The use of a polymer component from seeds of the linen plant (linum usita- tissimum), said polymer component having been produced by adding brown/black seeds from the linen plant {linum usittissimum) to water or an aqueous medium such as an aqueous of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc. separately or mixtures thereof, alternatively oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such oil mixtures with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and for a time period of up to 48 hours for extracting said polymer compo- nent from the linseeds, and separating the solid and undissolved material from the solvent liquid, as a thickener for producing half-fabricated goods for producing foods.

14. The use according to claim 13, wherein the relevant food is a dessert. 15. The use according to claim 13, wherein the relevant food is soup, porridge, pudding or creamed soup.

Description:
POLYMERIC COMPONENT ISOLATED FROM BROWN LINSEEDS AND THE USE THEREOF.

Ambit of the invention

The present invention concerns a polymeric component from a leaching or extract form brown (black) linseeds, said leaching or extract being produced by adding brown seeds from the linen plant (linum usitatissimum) to water or an aqueous medium such as an aqueous composition of biologically compatible solvents, e.g. polar solvents e.g. aqueous ethanol (0-96%), methanol (pure or mixed with water), ether, etc. alone or in combinations thereof, alternatively oil-in-water or water-in- oil mixtures such as aqueous mixtures with plant oils (sunflower oil, rape seed oil, olive oil, etc.) or animal oils or such oil mixtures with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and during a time period of up to 48 hours for leaching or extracting said polymer component, wherein said component is suitable as a component/additive to dough or batter for producing a gluten-free light baked product or optionally to other food as a thickener.

The polymer component may optionally in an alternative embodiment be produced by heating the linseeds in the polar or aqueous solution or mixture for leaching or extracting the water-soluble polymer component from the linseeds. If a heating of the mixture of solvent/linseeds is preformed, the heating temperature will lie below the boiling point of the solvent/composition, in one embodiment 10°C below the boiling point for the solvent or 20°C below the boiling point of the solvent or 30°C below the boiling point of the solvent. The leaching temperature for leaching/extracting the polymer component into the solvent will in one embodiment lie from ambient temperature/room temperature and up to 30°C below the boiling point of the solvent/solvent composition. When the leaching/extraction is ended after a time period as mentioned supra, the remains of the linseeds are removed from the solvent/solvent composition, e.g. through filtration, sifting, centrifuging, screening, etc. and the remaining solution of the polymer component and the solvent/solvent composition is optionally heated further for evaporating all or a part of the solvent/solvent composition. It is also possible to reduce the pressure above the solvent/solvent composition for assisting the evaporation thereof. One possible way to remove the solvent/solvent composition from the solution is to execute a lyophilization of the solution after the removal of the non-dissolved parts of the linseeds from the solvent/solvent composition. If it is used a solvent that is con- sumable/edible it is in one embodiment not necessary to remove the solvent/solvent composition since this in that case may be used directly as an additive for producing the relevant pastry. It is also possible to remove parts of the solvent/solvent composition such as 30 % by volume, 40% by volume, 50% by volume, 60% by volume, 70% by volume or another volume part (calculated from the original volume of the solvent/solvent composition). Such an embodiment may become relevant if there is used e.g. pure water of a mixture of water/ethanol for the extraction of the polymer component. Solvents that may add a distasteful flavor to the final bakery product will normally be removed from the removed from the polymer component prior to its being used in the baked product or be reconstituted in a flavorless solvent that subsequently is used as a liquid component in the dough or batter for the relevant baked product.

In the present invention it is used a polymer component from brown seeds of the linen plant (linum usitatissimum). Seeds from the linen plant exist in basically two different variants, i.e. a brown variant and a yellow or golden variant (also known as golden linseeds). Infra and in the rest of the disclosure of the present invention it is for the brown variant of the linseeds used the connotation "black" or "dark" linseeds.

When using ether or methanol or some other volatile organic fluid as a solvent/extraction medium for the polymer component from the black linseeds, such a volatile polar organic medium will be removed from the polymer component through e.g. distillation, evaporation, lyophilization or similar method so that a dry version of the polymer component is used as an additive to the dough material or batter. The dry polymer component may also be reconstituted with an edible liquid such as water, oil or similar before it is added to the dough or batter component for producing the relevant baked product.

The polymer component thus produced may be used as an additive to dough or batter when producing a dough or batter type for producing light bakery products. Such bakery products does in one embodiment not include gluten and in on embodiment they are made by using such an aqueous extract or leeching from black linseeds produced by adding black linseeds from the linen plant {linum usitatissimum) to water/an aqueous medium (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C or to warmer water up to boiling temperature at about 100°C) at a quantity ratio between water/aqueous medium and linseeds preferably within the interval 1 : 2000 to 1 : 3 based on weight (even if this ratio is not of decisive im- portance because a subsequent extract or leeching may be concentrated in a conventional manner, e.g. by dialysis, by evaporation, by distillation or by lyophiliza- tion), and heating the water/seed mixture to boiling (about 100°C at atmospheric pressure for water as an extraction medium, even if other temperatures may be used in e.g. pressure boiling) and by boiling for up to 60 minutes, preferably up to 30 minutes, most preferred up to 15 minutes to form an extract of a polymer from the seeds, where said polymer may be used as a binder in gluten-free light baked products.

Such baked products may e.g. be made by mixing at least two dough parts with each other, wherein the first dough part comprises the extract/leeching/polymer/component disclosed supra and the gels after heating, and the second dough part contains (components) materials/substances forming a foundation for the rising of the dough, e.g. by yeast growth or through chemical reactions, and that is not heated. It is also possible to make a light baked product in a conventional manner with the linseed extract/leeching according to the invention. When making baked products it may also be used a kit for producing such baked products of gluten-free baked products wherein the kit comprises said extract/leeching or a dried or lyophilized polymer from said extract/leeching.

With "light baked product" it is meant infra a baked product that is perceived as "light" such as rolls, buns, white bread loaf, etc. "Light baked product" dos not normally include non-ground grains or corn products, and are normally perceived as soft and moist in a fresh condition ("fresh condition" will normally lie within a time interval from the baked product is removed from the oven subsequent to the baking and up to about 24 hours thereafter). "Fresh condition" may also be perceived as the condition the baked product obtains after being thawed if the finished baked product is frozen immediately (within 24 hours) after it has been made/baked.

Background for the invention

Coeliac disease, also known as gluten intolerance or idiopatic steatorea, is a chronic inflammation disease caused by an unwanted immune reaction against the colon's own cells.

Said immune reaction is provoked by the protein gluten. Gluten is a composition of the two proteins gladine and glutenine, is found in a number of cereal types such as wheat, barley, rye, spelt, emmer and one-corn. In bread products baked with yeast gluten plays an important role by forming a network structure of small "walls" keeping gas and water vapor captured inside the dough and in thus contributing to the swelling of the yeast dough.

There exist a number of gluten-free products baked with yeast, but said products are expensive and often contain emulsifying substances (E-substances) as an essential component. In connection with the notion "E-substances" this refers to natural or synthetic additives that have a biological or physical function relating to a property of the food product such as increasing the keeping capability, enhancing the color, regulating the acidity, changing the consistency, etc. The letter "E" followed by a number is a code for an additive in food. The "E" indicates that the substance is approved or only temporarily approved to be used in e.g. countries in European Union. The numerical system derives from an international system made by the World Food Organization (WFO). The number normally refers to a chemically clearly defined substance. The substances may be of all types, organic or inorganic, natural or synthetic.

E-substances have been the focus of suspicion and have been criticized by the consumers with or without reason. Most E-substances do, however, not represent any large or acute health or environmental problem per se, many of the E- substances exist as natural and harmless additives being substantially necessary to prevent the food from becoming bad. The problem arises when the relevant food is added E-substances that may represent a health hazard and that additionally, in some cases from physiological point of view, are used completely in vain. Examples of a number of nutritionally an physiologically suspect additives being used in large quantities is to "makeup" the food, e.g. by providing sweets strong colors, making meat look red or giving baked products a desired shape (good swelling). The thickener E412 (guar core flour) is as an example of a substance that is probably harmless (is considered harmless, but this is not always solidly proven) in most cases, but may provoke allergic reactions/asthmatic reactions for some humans. This is an E-substance that is much used in gluten-free flour, e.g. Semper. Additives (E-substances) may contribute to diluting nutritious ingredients, disguise taste and appearance and give food products an artificially prolonged storage time. Thus the food may obtain a poorer nutritious quality. (Taken from the book "E-numbers in the food" by Trond Soot-Ryen, published by Network for Food and Environment ("Nettverk for mat og Miljoe") N . W. Damm & Son, 2001). Conventional consistency-changing substances such as thickeners and emulsifying substances that are used within the food industry, may have unfortunate effects as well. As an example it has been shown that the thickener carboxymethyl cellulose (CMC) may cause inflammation in the colon.

In connection with the present invention it is preferred that the ingredients in the baked products are not classified as "E-substances" for producing a food that is nutritionally and environmentally sound. However, in some cases it will be advantageous to add modifiers to the food product, e.g. to prolong its keeping capability, moistness or other quality, so it is not ruled out that E-substances in some embodiments may be present in the final product according to the invention. The use of "safe" E-substances, if they are used at all, may be determined by the person skilled in the art. In principle all E-substances may be used without compromising the object of the present invention, but the use of such additives are, as indicated, not particularly preferred even if this is possible.

Previously the production of gluten-free baked products has always been difficult on account of the problems related to the aggregation of starch in the mixing process, and the poor expansion of the starch granules when the product to be baked has been placed in the oven. The absence of gluten that the speed of water absorption by the starch is reduced, leading to a poorer and slower aggregation of the flour.

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

I) The first known process is called gelatinization/gelling and comprises baking with starch-containing gluten-free flour being dissolved in water and heated to 80 degrees Celsius. Then the dough is cooled until the gelatinization is complete. After cooling the dough to ambient temperature, yeast may then be added. This yeast will create carbon dioxide from the metabolizing of sugar in the dough in regular manner for expanding the dough. When the expanding is at an end the product to be baked is fried for creating the final product. In such a process prior to the heating the starch exists in a crystalline structure having the capability of attracting water. When this is subjected to heat the starch will enter a process called gelling. This means in principle that the crystalline form of the starch is broken down, and the starch may react with the water in the dough. However, the reaction between starch and water is not stable. This has as a consequence that the starch slowly may return back to its crystalline form contributing to the bread becoming hard after a few days. This also means that an "old bread", e.g. four days old, may be improved/softened by re-heating it since then a gelatinization/geling again will occur.

II) The second known gluten-free baking process includes the starch-containing flour being exposed to water-vapor at a temperature of 100-120 degrees centigrades then to be dried to be ready to be used in a baking dough.

III) The third known process involves adding a substance that may affect the aggregation and gelatinization/gel formation in the flour, such as e.g. egg white, pectin, elastin, etc. for obtaining a sticky and elastic dough.

On the other hand there exist several disadvantages in these processes. I the gelling process (I), where water and flour are heated to 80-90 degrees centigrades, one has to wait until the dough has cooled until yeast is added. The second process, the steaming, (II) may, in addition to demanding much heat end energy, also destroy heat-sensitive substances such as e.g. vitamins. In the third process, (III), there is added another substance than one originally would have had included in the final product, only to improve the properties of the flour, and the additive may contain E-substances, new allergens, etc.

The binding and lattice-forming properties of the dough components in the gluten-free baked product are of decisive importance for making moist and porous products.

Rice is well suited for forming such a sticky consistency in the baked product of this type, however, ric will simultaneously add an unmistakable taste to the baked product, so it has been searched for dough components that are not based on rice, but that may provide the same binding and lattice-forming properties and that may capture and contain gas being formed during fermentation or in other manners.

Previously there has been used linseeds for providing a connective effect in gluten-free baked products. However, linseeds will make the final baked product dark, and is thus poorly suited for making light baked products (white loaf, buns, light rolls, etc.). Previously it has been attempted to add light/golden linseeds to such baked products ("golden flax seed"), but such seeds do not possess a sufficient ability to form the necessary lattice for capturing formed gas. Consequently there exists a need for providing a substance that dos not add color to gluten-free dough (other than rice) and that is suitable for making baked products.

Prior art

From JP patent 2004267144 it is known a process for making gluten-free baked products comprising mixing rice flour with water, heating, adding a viscous sludge of taste additives, water, rice flour and yeast for creating a bread dough that may be fermented. According to this known prior art the rice dough is however, not mixed with either other types of flour or with a second composition existing at about 15 degrees Celsius. According to this prior art the warm composition is neither added directly to a second composition containing yeast.

In US patent 5.395.637 it is disclosed a corn mixture that is heated to 70-90 degrees centigrades with gelling and subsequent cooling to 66 degrees Celsius, for subsequent cooling to 35-43 degrees centigrades and the addition of yeast.

In WO 2008/036646 Al it is disclosed the use of the proteins prolamine or other storage-proteins such as zeine or cafirine. In addition there are used co-proteins such as caseine and elstine. Such additives are used for copying a protein-lattice such as wheat-gluten creates.

In EP patent 1 872 660 Al it is disclosed a process for producing a gluten-free dough wherein flour is dry-heated and wherein the "leftovers" are used to heating/boiling. The heating is conducted between 40-90 degrees centigrades for a period of 10-30 minutes, e.g. with an infra-red lamp.

In EP patent application 0 035 978 it is disclosed a process for producing gluten-free dough wherein dry potato flour and saccharose are mixed and added bovine milk. The heating is conducted slowly to 100 degrees centigrades for then to be cooled. An addition of yeast is then performed.

From GB patent 115.556 it is known to add an extract from linseeds to bread dough for improving the storage capacity of such bread. The disadvantage of such a product is that it is not formed with brown linseeds and that the dough comprises flour types containing gluten so that the bread being made is not adapted to persons with coeliac disease. It is not disclosed the same problem as the present one making a foundation for the present invention either, since dough containing gluten easily will expand without any need for particular measurements.

From US patent application US 2010/0261661 Al it is known to use an extract from linseeds as an additive to baked products, wherein said extract is aimed at reducing feelings of hunger and appetite as well as inhibiting the digestibility of non-fat-based energy in the digestive tract in mammals. The problem with a replacement for gluten in gluten-free baked products for improving the expanding properties of the baked product is not mentioned.

A mucous extract from linseeds is also disclosed in WO 93/16707 Al, but such an extract is meant for therapeutic and cosmetic use and not as a substance for assisting the expansion of baked products being poor in gluten.

Consequently there exists a need for an alternative substance for expanding baked products being poor in gluten, such a s baked products meant for persons with coeliac disease.

One of the aspects of the present invention is to make a light or white dough that will gel when heated with water and that in one embodiment does not need cooling by producing two different and separate compositions of constituents as explained infra and that may be combined. By this it will be achieved a baking that is both efficient, simple and with a good result, and possibly without any addition of emulgators and by using a aqueous extract as explained at the start, in the form of a baked product with a good consistency and taste and that does not suffer from the problem of rapidly "becoming old" , but has a good keeping capacity and will stay fresh and soft/supple during many days, also in cases where there is not use E-substances.

Also the state of added fatty acids is of relevance for the consistency of the end product. It is thus preferred in the baked product produced with the polymer extract according to the present invention, to use fatty acids being liquid or at least soft at ambient temperature (15-28°C). Using such fat types will assist in making the baked product softer and more juicy. The use of oils in the baked product will also to certain extent prevent the baked product from becoming hard from the re- crystallization of the starch in the baked product. The use of oil in the relevant dough together with the extract from the linseeds thus represents a preferred feature of the present invention. Oils that may be relevant to be used for this purpose are edible oils, e.g. plant oils such as safflower oil, rape seed oil, coconut oil, linseed oil and olive oil (which may be cold-pressed, virgin or warm-pressed or combinations thereof).

Extracts from linseeds have previously been used for different purposes e.g. within cosmetics on account of the advantageous properties of linseeds. A linseed extract of the brand "Natunola" is of this type. Of such materials there exist several different qualities. E.g. "Natunola Flax Extract 120" is produced from whole linseeds and is a clear, transparent aqueous solution with a moderate viscosity as compared to other extracts from linseeds. This extract is used as an additive to skin lotions on account of the dermal hydration and moisture qualities being associated with this product and resulting in its general use in cosmetic formulations directed towards a clearer skin tone. The product "Natunola Flax Extract 130" is a concentrated linseed rubber extract from the shells of linseeds. This natural glycan has a cloudy, transparent look and is the mist viscous of all the linseed extracts from Natunola. Tis product is also used as a cosmetic product with moisturizing and softening properties. It is informed by the producer that this product is an excellent thickener for cosmetics, skin treatment, hair treatment and personal care. The products "Natunola Flax Extract 160", "Natunola Flax Extract 230", "Natunola Flax Protein" and "Natunola Flax Pro Extract" are clear, liquid biopolymers with a clear, transparent look. These products are informed to possess properties suited for hair care, and are conventionally used within the cosmetic industry.

General disclosure of the invention

Relevant dough types that may be formed by using an extract from brown linseeds according to the present invention, are made of constituents that preferably do not contain gluten, but that all the same may contain gluten as well, in which case the extract according to the invention may work as an ingredient that may assist in capturing gas or water vapor in a lattice in the baked product of the same effect that gluten produces. <this opens for the production of dough types where there are used flour types containing gluten together with flout types not containing gluten. Such flour mixtures may be relevant for producing baked products having different tastes and consistencies as well as an improved keeping capacity. Such flour types that may be used as a basic ingredient in relevant gluten-free dough types comprise light/white flour types such a rice flour, corn flour, flour of buckwheat, potato flour, etc. Extracts from particularly brown linseeds for baking is, however, not found to be known, and thus the present invention concerns the sue of an aqueous extract or leeching from linseeds, produced by letting brown linseeds (linum usitatissimum) be heated in water or an aqueous composition (from above 0°C to about 30-40°C, preferably clod tap water at 4-15°C or to hotter water up to the boiling temperature of about 100°C and letting the water/seed-mixture be heated (about 100°C at atmospheric pressure, even if other temperatures may be used in pressure boiling) and boiled for up to 60 minutes, preferably up to 10 minutes, most preferred up to 5 minutes for creating a polymeric extract from the linseeds, wherein said polymer may be used as a binder in gluten-free light baked products. It may also be possible to produce he relevant extract from brown linseeds in the same way as explained supra, but in that case with an aqueous composition of water and a fluid that may be mixed with water, e.g. an alcohol (ethanol, methanol), ether, or a wa- ter-in-oil or oil-in-water composition.

The relevant aqueous extract from brown linseeds may also be evaporated to dryness, may be distilled or may alternatively be lyophilized for creating a powder that may be added to the relevant dough type or that may be reconstituted by adding water or consumable/edible composition for creating an aqueous solution that may be added to the relevant type of dough. When reconstituting a dried or lyophilized polymer product the final volume will preferably correspond to the volume of the extract prior to the evaporation, half of this volume, a third of this volume, but will preferably not be less than a quarter of this volume.

The use of the relevant extract from brown linseeds according to the present invention as a binder for light dough types may be performed when baking a baked product, e.g. a baked product without or with a reduced content of gluten. Such baked products may be produced by dividing the dough into two dough starting amounts wherein the extract from the linseeds may be added to the one, the second or both dough amounts. In such baking the one amount of dough is initially heated and is then added to the second dough amount for obtaining a temperature being suitable for e.g. expansion with yeast.

Flour types that may be used in the part of the dough composition that is subjected to initial heating, are light or white flour types comprising amylose or starch or corresponding sugar types forming a gel when heated. By adding the extract or the polymer according to the invention this will assist in maintaining the gas being developed by fermentation or in any other way. In one embodiment of baking a baked product with the polymer according to the present invention, it is sufficient that only a part of the gelling material is exposed to an initial heating. In this way a partial amount of the gelled material is added to the second part of the dough constituting the rest of the part of the dough that is needed for creating an expandable mass, wherein this yeast-containing part of the dough is present in the form of a non-heated starch-containing gluten-free composition comprising at least one gluten-free flour type. Subsequent to such an addition yeast will create carbon dioxide from the fermentation of sugar being present, said carbon dioxide becoming trapped in the lattice of eth gelled material from the heated first part of the dough containing the polymer according to the invention. Subsequent to expanding the dough a further gelling of a my lose/ starch in the flour material from the second added material happens during the frying process, wherein expansion of the gas (carbon dioxide) in the dough is further captured by the gelling a my lose/starch and the polymer. By using a part of the gluten-free or partly gluten-free flour in a second initially non-heated material it will be obtained a dough forming a "more juicy" and "softer" end product.

It is of importance that it happens a gelling in that part of the dough that initially is heated since it is this gel that forms the lattice structure capturing the carbon dioxide formed by the yeast during the expansion of the baked product. Normally the heating of this dough part will proceed at the boiling temperature of the fluid that is used. Normally this will be 100°C since water is used in the heating step for obtaining a gelling of the starch/a my lose in the flour that is used. It is possible to let this heated dough component become cooled completely or partly prior to its mixing with the second cough part e.g. by obtaining an end temperature that is not detrimental for the growth of yeast. If it is wanted other, and more temperature- sensitive liquids (oil types comprising multi-unsaturated fatty acids, vitamins and/or trace material-containing liquids such as plant extracts, emulgations such as milk, etc.) in the baked product according to the present invention, such liquids will preferably be added to the dough part that is not heated. Even if the baked product at the very end is fried, an initial decomposition of temperature, sensitive components will still be avoided by such components not being subject to unnecessary heat prior to the end step of this baking process.

In one aspect the present invention concerns the use of the above disclosed extract from brown linseeds for producing a light or white dough preferably for gluten-free baked products, said dough comprising a mixture of at least two dough parts, wherein the one dough part comprises flour of a starch- and/or amylose- containing cereal type and that optionally does not contain gluten and that contains an extract or a polymer according to the invention, said starch and/or amylose- containing part being heated for obtaining a gelling, and the second part contains flour of an optionally gluten-free starch and/or amylose-containing flour type and yeast as well as a sugar-source for the yeast, said second part not being heated and giving ride to the production of carbon dioxide through the metabolizing of eth sugar by the yeast, said carbon dioxide being captured in a lattice formed by amylose and starch from the two dough part as well as the extract/polymer according to the present invention for expanding the dough.

The extract/polymer according to the present invention may in a preferred embodiment be used in a process for producing gluten-free baked products, wherein there are formed two dough parts, wherein the one dough part comprises a liquid and light or white flour of a starch- and/or amylose-containing cereal type and that optionally does not contain gluten, said starch and/or amylose-containing part being heated for achieving a gelling together with the extract/polymer according to the invention, and the second part comprises a liquid and flour of an optionally gluten-free starch and/or amylose-containing light or white corresponding or different flour type in addition to yeast and a sugar source for the yeast or other gas-forming component such as baking powder or salt of hartshorn, said second part not being initially heated, whereupon the first dough part is added to the second dough part for obtaining a temperature in the combined dough that is not detrimental for the proliferation of yeast and giving rise to the production of carbon dioxide through the metabolizing of the sugar by the yeast, said carbon dioxide becoming captured in a lattice formed by amylose and/or starch from the first dough part for expanding the dough, whereupon the dough is baked above a temperature wherein the yeast is killed (killing temperature for baker's yeast being at least 55 degrees Celsius), and performing a further gelling of the previously non-heated starch and/or amylose- containing material in the dough together with an expansion by the carbon dioxide/gas trapped in the dough lattice. A preferred temperature interval for baking such a baked product is 180-250°C, e.g. at 200-230°C.

In the above disclosed baking method the end dough consists of at least two dough parts whereof one comprises a starch and/or amylose-containing cereal type, said cereal type preferably being devoid of gluten, and wherein said starch and/or amylose-containing part has been heated together with the extract/polymer according to the invention for creating a lattice of non-gluten-containing mass that may capture gas and make the final dough fluffy and soft, and wherein said second dough part comprises gas-producing elements being mixed into this dough part cold (4-30°C). This makes it possible to heat the dough parts separately without them being processed in any other way, making it possible to expand the keeping capability of the dough parts.

The dough parts that preferably are being used in this baking method has a relatively high water activity/softness making them easily mixable with each other both for obtaining a good an homogenous dough for baking, and also for obtaining a quick evening out of the temperature in the final dough so that existing yeast organisms in the cold dough part are not destroyed in the mixing process between the warm and the cold dough parts when forming the final finished dough. A water activity of between 0,5 and 0,8 is preferred. The water activity is in this connection defined as the partial vapor pressure of water in the dough divided by the standard water vapor pressure at the same temperature.

Even if it is preferred to perform the dough production and forming a baked product by using two dough parts, it is also possible to use more than two dough parts for creating the finished final dough. The requirement is that the gas-forming components of the dough part (yeast, microorganisms, baking powder, hartshorn, natron, etc.) are present in the dough part that is not heated initially.

In one embodiment it is also possible initially to form a united dough mass containing all of the final ingredients, i.e. inter alia non-gluten-containing light/white flour types, liquid, fats/oils and expanding substance(s) as well as optional other additives such as sweeteners (natural or synthetic), possible stabilizers, taste additives (spices, etc.) and other. In such an embodiment the unit dough mass may be divided, e.g. in equal parts, but also in other divisions such as in the ratios 1 : 2, 1 : 1,5, 2: 1, 1,5: 1 or other section ratios. It is neither required that such an original dough mass is divided e.g. in two. The initial unitary dough mass may also be divided into more parts such as three, four or more parts since the number of parts is not decisive this embodiment, however, it is preferred in this embodiment to divided the unitary initial dough mass into two. One of the divided parts may then give rise to the dough part that is not heated, while the other one(s) give(s) rise to the dough part(s) that is/are not heated. The circumstance that the dough part being heated, contains an expansion substance such as yeast, is, however, of no consequence since in the heated dough part it is to be obtained an initial gelling and that the expanding substance in this dough part is destroyed/decomposed is of no consequence for the dough part that is not heated initially. In relation to this embodi- ment it will be emphasized that the expression "at least two dough parts, wherein the one dough part comprises flour of a starch and/or amylose-containing cereal type and that does not contain gluten, said starch and/or amylose-containing part being heated for achieving the formation of a gel, and the other part comprising flour of a gluten-less starch and/or amylose-containing flour type and a substance for the formation of gas" occurring in the disclosure, also is to cover the embodiment disclosed supra wherein the two dough parts initially are equal, but that become different through the subsequent treatment procedure, the difference residing in the circumstance that the one dough part being heated no longer containing active gas-forming components after the heating.

The dough part being heated initially may also be cooled to be re-heated at a later stage. The extract/polymer being used according to the invention possesses the property that it, in similarity with the starch, when left, may revert back to its crystalline form, such a leaving and cooling of the dough part being heated has little or no influence on its subsequent capability to revert to a non-crystalline form being advantageous in a baked product. This possibility of re-heating the heated and cooled dough part makes it possible to store each dough part separately, something being advantageous for presenting the dough parts as a kit comprising at least the heated and cooled dough parts and the non-heated dough part in separate containers such as each individual container in the form of a gas-tight bag, a plastic enclosure, a vacuum bag being placed under a soft vacuum of 450 - 600 mm Hg such as 500 mm Hg or 550 mm Hg, or the gas-tight bag may be supplied with inert gas such as nitrogen and/or carbon dioxide for inhibiting attack by microorganisms during a storage period. It is preferred to use carbon dioxide as a storage gas because carbon dioxide also possesses a weak antibacterial effect and may consequently contribute to the keeping properties of the dough part(s).

One further aspect by the final dough being formed by the combination of at least two initial dough parts, is that by a rapid mixing of the warm and cold dough parts it is immediately achieved a final temperature being suitable for expansion (if it is used live organisms such as baker's yeast).

In an alternative embodiment the relevant linen seed extract is produced separately and dried or lyophilized as explained supra for creating a powder product. This powder product may in such an embodiment be added directly to the relevant dough part(s) and the dry components of the dough/dough part(s) (dry extract product/polymer, fiber husk, flour/flour composition, etc.) may be mixed prior to the addition of fluid.

For forming a dough for baking light/white baked products by using the extract/polymer according to the invention, it may be sued a kit of dry components, said kit comprising at least two containers wherein one of said containers comprises at least the gluten-free or partly gluten-free light/white flour type and the relevant extract/polymer, and the second container comprising at least a corresponding or different gluten-free light/white flour type and a substance for expanding a dough such as dry yeast and a sugar source for the yeast, baking powder, hartshorn, natron, sourdough, etc., wherein the kit additionally comprises instructions for producing a baked product formed by a process wherein there are used at least two dough parts, wherein the one dough part that possibly does not contain yeast, but that contains the extract/polymer according to the invention, is added a suitable fluid, said first part being heated to achieve a gel formation, and the second part being added a suitable fluid, said second pat not being heated initially, whereupon said first dough part, after being cooled to a temperature that is not harmful for the proliferation of yeast, is added said second dough part giving rise the production of carbon dioxide by the yeast metabolizing the sugar, said carbon dioxide being captured in a lattice of polymer from the extract and a lattice being formed by amylose and/or starch from said first dough part for expanding the dough, whereupon the dough is baked at a suitable temperature for killing the yeast and obtaining a further gel formation of the previously non-heated starch and/or amylose-containing flour material in the dough together with an expansion of the carbon dioxide/gas trapped in the dough lattice.

One of the advantageous aspects of such a kit as disclosed supra, is that each of the dough parts are inert and do not function alone without being mixed with the at least second dough part. This has as a consequence that such a kit may obtain an improved storage capacity in relation to finished dough types where it unintentionally may arise a fermentation or other reactions that may reduce the usefulness of the dough.

In a further aspect the present invention concerns the use of such an extract/polymer as disclosed supra in a non-gluten-containing dough as disclosed supra, for producing a baked product such as baguettes, hamburger bread and rolls. Some light/white flour types being suitable in dough types together with the extract/polymer according to the present invention, may be:

Buckwheat

Buckwheat originates from two on-year herbs in the Polygonaceae family. Buckwheat is a nut, and is a distant relative of the rhubarb family. It has, in addition to a high content of proteins, also a high content of the amino acid lysin, as well as much organically bound calcium, iron, potassium, magnesium, silisium and fluorine. Buckwheat is easily digested and is well suited as a diet food. Buckwheat does not contain gluten, and is consequently 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 to thicken. Potato flour may also in combination with other flour types, e.g. rice flour, be used for making bread and rolls. It has a tendency to form a solid and soft aggregate being sought in baked products. It does not contain the gluten proteins gladine and glutenine.

Rice flour

Rice flour is flour originating from the cereal type rice belonging to the grass family. Rice flour is a gluten-free flour that also has the ability of making the baked product more juicy.

Maize (corn) flour

Maize flour is flour ground from dried maize kernels. Full kernel maize flour is an excellent source for magnesium, potassium and phosphor, and is rich in diet fibers. Maize flour is a gluten-free flour.

Oatmeal

Oat kernels or oatmeal is suitable to be included into gluten-free baked products. It is rich in fibers and fits well into compositions with other gluten-free flour types. Millet

In gluten-free baked products millet is also well suited both as a full flour and as seeds for providing a more varied taste and texture experience in gluten- free baked products.

Fiber husk

Fiber husk is a food additive being used against diverse stomach ailments. It is also used in gluten-free baked products for making the products less brittle. The expression "fiber husk" includes a material comprising husks from psyllium- seeds. Such a material has the ability to absorb water. Fiber husk is in this connection used for obtaining an improved structural stiffness in the baked product, and particularly bread with a large volume and weight for avoiding that the bread falls into itself and becomes raw in the baking process. With flour of a structural stiffness is meant e.g. rice flour, buckwheat flour and wheat flour (not gluten-free), whereas flour with a poor structural stiffness is typically potato flour and maize flour. The new and surprising item here is that a combination of a linseed extract combined with potato flour alone is sufficient for obtaining a good swelling/rising and a fluffy and good bread/potato bread, but since potato flour has a poor structural stiffness, the bread will fall into itself and become raw and from an industrial perspective be less attractive - see for instance Example 10.

Golden linseeds

To the extent that there is to be used linseeds in the baked product, there is used golden linseeds. Golden linseeds are seeds from especially manipulated plants of the linen growths. In addition to having a high content (34,8 g per 100 g) of fibers, it also contains omega-3 fatty acids, 58% omega-3 of the total fat percentage, as well as omega-6 fatty acids. Omega-3 fatty acids is the name of a family of multi-unsaturated fatty acids that all have a double bond on carbon atom no. 3 from the hydrocarbon end, and are thus called omega-3. Some of the more important omega-3 fatty acids are, from a nutritional point of view, alpha linoleic acid (ALA), eicosa pentaenic acid (EPA), and docosa hexaenic acid (DHA). The human body produces, however, very limited amounts of EPA and DHA. For this reason it is important that the human body is supplied with omega-3 fatty acids through the diet, inter alia from linseeds. Omega-3 fatty acids are important for the blood pressure since omega-3 fatty acids make the blood-veins relax. They are additionally reformed into important signal substances that the human body is in need of. Omega-3 fatty acids reduce inflammation in the body, and they are important for the immune defense system and growth of new cells. When linseeds are heated, the omega-3 fatty acids which the linseeds possess ample quantities of, will seep out. Thus the nutritionals will be more easily available and it will be achieved a better assimilation of the fatty acids. This may be compared to the crushing of linseeds, which also makes the fatty acids more available.

Besides, the shell of the linseeds produces a slimy layer when they come in contact with water. The slime in the shell of the linseeds increases greatly in volume when it absorbs and binds water. When consuming linseeds, the volume of the intestinal content thus increases significantly, which in its turn through nerve reflexes stimulates the intestinal movements and increases the passing speed in the intestines. The stool becomes softer as well, and the slime works as a lubricant in the colon. Consequently linseeds are good to use as a non-habit-forming laxative in chronic constipation. In addition to functioning as a laxative, linseeds also function in a constructive manner on the natural intestinal flora, and the insignificant amount of cyanide that is present in the seeds, regulates the putrefaction and fermentation processes in the intestines. Since linseeds function inflammation- reducing and softening, they contribute to the rebuilding of damaged mucosae. Thus they may be of use in ulcer and inflammation conditions in the digestive tract, such as in stomach-intestinal catarrh, inflammation in the duodenum, and ulcers in the stomach or duodenum. Also in inflammations in the air tract and urinal tract the linseeds function in a softening manner and make the mucosa more elastic, and the linseeds may consequently advantageously be used in diseases such as bronchitis and bladder catarrh.

The disadvantage of using linseeds for making light/white baked products is, however, that they do not possess the binding properties being necessary for forming a gas-capturing lattice in the dough, and thus it is necessary to use to use the extract/leeching/polymer according to the invention together with such golden linseeds when these are used in the relevant dough.

In addition to gluten-free flour the relevant dough includes fluids for heating the first dough part of the dough, and also fluid for the second part of the dough. Such a fluid may be water , but will normally also include other types of fluid such as oil, liquid margarine and other liquid fat and oil types, milk (regular, skimmed or light variant). In an alternative embodiment the liquid component of the dough may comprise omega-3 fatty acids or other multi-unsaturated fatty acids. Such oil types may be of vegetable or animal origin or may also originate from microorganisms. Examples of suitable oil types are indicated infra.

Rape seed oil:

Rape seed oil is a vegetable edible oil originating from the seeds of the rape plant. Per 100 g it contains 6 g of saturated fatty acids, 62 g of mono-unsaturated fatty acids and 31 g of multi-unsaturated fatty acids. Rape seed oil in baked products provides the baked product with juiciness, and also maintains the moisture over a long time. In addition rape seed oil functions as an emulsifying substance since emulsifying substances are substances that ease the formation of emulsions and stabilize them. Emulsifying substances comprise molecules with a hydrophilic and a lipophilic section. The lipophilic section is turned towards fatty substances, whereas the hydrophilic section is in contact with the surrounding water. The rape seed assists the hot and boiling composition to be well mixed so that there no longer exists a composition wherein water and oil are separated, but becomes a homogenous composition.

Olive oil:

The properties of this oil varies with the different farming methods, olive types and how long the fruit has progressed in its ripening process at its harvesting time. In cooking it may be used either raw (e.g. in salad dressings or as a spreading substitute for pasta), or for frying and cooking. It should, however, not be used at too high temperatures (over 210°C) since it then will deteriorate in quality. The color of olive oil my vary from green to golden-yellow. The colorants originate from the substances in the olive fruit. Green olive oil is colored by the substance chlorophyll whereas golden-yellow originates from carotene. The color has no significance on the quality of the olive oil. Cold-pressed olive oil is rather different from other vegetable oils that normally are produced by refining pure natural products. Per 100 g olive oil includes 67,7 g mono-unsaturated fat, 7,6 g multi-unsaturated fat and 13 g of saturated fat. Olive oil also contains omega-3 fatty acids. Safflower oil:

Safflower oil is an oil pressed from the sunflower plant (Hellanthus annuus) and may be used as an additive in food. The properties of the safflower oil are typical for vegetable triglyceride oils. Safflower oil comes in several variants, inter alia dependent on its contents of multi-unsaturated fatty acids, and all qualities may be used in the relevant dough. In addition to saturated and unsaturated fatty acids safflower oil contains lechitine, tokopherols, carotenoids, different wax types and vitamin E.

The fat part of the relevant dough components comprises, as mentioned, preferably an oil. The use of oils in the dough assists in making the dough supple and tenacious. It is preferred to use an oil-in-water composition, i.e. a composition wherein the ratio between water and oil in the fluid composition to be sued in the dough component(s) is larger than 1, such as a ratio between water and oil lying within the interval 20 : 1 to 2: 1 such as 6: 1, 7 : 1, 8: 2, 11 : 2 or above.

Theoretically it is also possible to use only water as the liquid part in the dough part(s), but this will often make the final dough short and difficult to work while the final product will obtain a very dry consistency. Fat and/or oil may be of an animal or vegetable origin, preferably of a vegetable origin. Of vegetable oils there may be used types of eh kind that is mentioned supra. It may also be possible to use mineral oils in the liquid part of the dough part(s). Most preferred is the using of liquid oils in the heated dough part. To the extent that the dough parts are presented as a kit of two separate parts that may be combined at a later stage, the liquid component may comprise an oil-in-water composition optionally presented separately, e.g. as a frozen composition. It is also possible to add the liquid ingredients separately to each part of the dry ingredients in the relevant baking kit.

Concerning the addition of fluid to the dough, there may, even if it is not preferred, be used emulgators for obtaining a better mixing between hydrophilic and lipophilic substances in the dough. Possible emulgators may in this connection be lechitins such as soy lechitin or safflower lechitin e.g. phosphatidylcholine, phos- phatidylethanolamine and phosphatidylinositol. Such lechitins may optionally by hydrolysed.

For making baking products of different types and that are appealing to different tastes, it may be of interest to add types of non-gluten-containing ingredi- ents such as nuts, herbs, garlic, berries, chocolate, cinnamon, raisins, candied peel, etc. Such additions may vary the taste of the baked product while additionally improving the nutritional value of the relevant baked product. Examples of such extra additives are e.g. linseeds as accounted for supra. Another additive may be sunflower seeds or sunflower seed kernels.

Sunflower seed kernels

Per 100 g sunflower seed kernels include 18,7 g carbohydrates, 47,5 g fat and 22,7 g protein. In addition to containing linoleic acid being an unsaturated omega-6 fatty acid, sunflower seed kernels are an excellent source for fibers, proteins, vitamins A and B, minerals such as potassium, magnesium, iron, phosphorous, selenium, calcium and zinc. In addition such kernels are rich in phytosterol.

Among nuts that may be added to the dough according to the present invention, it may be mentioned hazel nuts, walnuts, peanuts, cashew nuts, almonds, etc.

Supra it is disclosed the use of yeast in the dough part that is not heated. It is, however, completely possible to use other raising substances in the dough that are mixed with the dough part 2. As an example there may be used raising substances such as baking powder, hartshorn, natron or other types of raising substances forming gas when heated. The normal gas to be used in the raising process, whether this is done through a fermentation process prior to the baking of the baked product such as by using live organisms, e.g. baker's yeast (or optionally other microorganisms such as bacterial processes and/or enzymatic processes) or during the proper baking process such as with baking powder or natron, is carbon dioxide. However, it is also completely possible to use other gases for the raising, preferably inert gases such as nitrogen or nitrogen-containing gas types. Mixtures of gases may also be possible, e.g. by mixing different gas-producing compounds. It is also possible to use a combination or microorganisms (e.g. baker's yeast) and gas-producing compounds (e.g. baking soda) for forming an extra fluffy baked product since there in such an example will be formed gas both during the raising process prior the baking and during the proper baking process from the gas- producing compounds.

It is normal to bake yeast products at a temperature interval of 200-250°C. Likewise it is normal to bake baked products with e.g. baking powder (sodium carbonate) within the temperature interval 160-180°C. By varying e.g. the baking time of the baked product it may be possible to combine these temperature intervals to obtain a sufficient baking. Such a possible extended temperature interval may thus be baking within 160-250°C. The selection of a suitable baking temperature and baking time will also be connected to other considerations such as the size of the relevant dough, the dryness/ moisture of the dough, other ingredients in the dough, etc. It may e.g. be relevant to bake a bread longer than buns or rolls because a bread is larger and demands a longer baking time for becoming sufficiently hot throughout the baked product. The selection of baking temperature and baking time may, however, be determined by or recognized by the person skilled in the art without undue experimentation.

Fiber husk

In the present invention it may as a supplement or as a replacement for parts of the flour, be used fiber husk. The connotation "fiber husk" is used about the external protective shell of a seed, a fruit or a vegetable, and the concept is often used about the bract (the external shell) of a corn cob. Fiber husk is in connection with the present invention such plant parts from Indian psyllium, Plantago ovata, and that additionally possesses the property that it absorbs fluid, functions as linseeds and forms a gel-like substance binding dough.

In the present invention it is possible to use the polymer from brown linseeds together with fiber husk as an additive to one or both of the dough parts. Such a mixture may have a ratio between extract (or extract powder in the form of a lyophilized or dried material) and fiber husk of 100: 1 to 1 : 100, more preferred 50: 1 to 1 : 50, most preferred 25: 1 to 1 : 25, e.g. 1 : 1, 1 : 2, 1 : 3, 1 :4, 1 : 5, 1 : 6, 1 : 7, 1 : 8, 1 :9, 1 : 10, 1 : 15, 1 : 20, 1 :25, 1 : 30, 1 :40, 1 : 50, 1 : 60, 1 : 70, 1 : 80, 1 :90 based on weight.

One aspect of the present invention is the use of the relevant extract or leeching from brown linseeds with fiber husk as an additive to gluten-free dough. One of the advantages of fiber husk is in this connection that fiber husk neither contains gluten so that this also is suitable as an additive to gluten-free baked products.

In another aspect there may be isolated from the relevant linseeds a material comprising soluble fiber (soluble fiber comprises in this connection a carbohy- drate product in the form of a sugar polymer or a mixture of soluble sugar polymers).

Soluble fiber is present in varying amounts in all plant food goods including legumes (peas, soy beans, lupines and other bean types), oats, rye, chia and barley), certain fruits (including prunes, plums, avocado, berries, ripe bananas, and peel from apples, quince and pears), certain vegetables such as broccoli, carrots and Jerusalem artichoke, roots and root fruits such as yams and onions (shells from these are also a source for non-dissolvable fibers), psyllium seed shells and linseeds, nuts wherein almonds has the highest content of food fibers.

In connection with linseeds the nutritional value thereof per 100 g is:

Energy 2.234 kJ (534 kcal)

Carbohydrates 28,88 g

Sugar species 1,55 g

Food fibers 27,3

Fat 42,16 g

Whereof saturated fat 3,663 g

Mono unsaturated 7,527 g

Poly unsaturated 28,730 g

Protein 18,29 g

As is apparent from the table supra 27,3% (w/w) of the linseeds are present food fibers. Most of these fibers lie as a film on the exterior of the brown linseeds. By performing an aqueous extraction or leeching of such seeds as disclosed supra, there may from such seeds be isolated an aqueous extract or leeching comprising up to 95% e.g. up to 90% or up to 80% (w/w based on dry material) of such food fibers.

Chemically food fibers comprise non-starch-based polysaccharides such as arabinoxylanes, cellulose, and a number of plant components such as resistant starch, resistant dextrins, inulin, lignin, wax types, chitins, pectins, beta-glucans and oligosacchardies. One possible way to divide such materials is as functional fibers as isolated sources of fibers that may be included into food. The expression "fiber" comprises in this connection also many type of so-called food fibers that strictly are not fibrous, but that may be considered as polymers. Water-soluble fibers may in this connection be associated with the notion "prebiotics".

Within the art it is focused on a distinction between short-chained, long- chained and full-specter prebiotics. "Short-chain" prebiotics, e.g. oligofructose, contains 2-8 chains per saccharide molecule and are typically digested more rapidly in the upper section of the intestines giving nutrition to bacteria in this section. Prebiotics of longer chains, e.g. inulin, contain 9-64 chains per saccharide molecule and has a tendency to be more slowly digested to provide nutrition to bacteria in the left side of the intestines. Full-spectrum probiotics provide a full scope of molecule chain lengths from 2 to 64 chains per molecule and give nutrition to bacteria throughout the colon, e.g. oligo-fructose-enriched inulin (OEI).

Definitions

In the present disclosure there are given different measuring parameters for volume, weight, temperature, etc. All such parameters are subject to conventions measurement error in connection to the measuring tools that are used. Generally the deviation from the specified numbers will be ± 10% of the specified measurement without this necessarily affecting the object of the invention.

To the extent that relative expressions such as "low", "large", "small", etc. are used in the present disclosure, such expressions are to be interpreted either as if they do not affect the relevant measured objects significantly in relation to the object of the present invention, or that the person skilled in the art would not have any problems with understanding the relevant expression based on his or her knowledge within the relevant area.

The notion "container" in the present disclosure represents an object that may contain the relevant material. A "container" may be a bag, a vessel, an ampule, a bowl or other type of object that may include a certain amount of material.

In the present disclosure the expression "salt" is to include pure sodium chloride as well as salt with inclusions of trace elements (e.g. iodine), sea salt or other salt compositions of physiologically acceptable salts in addition to sodium chloride, such as mixtures of chlorides, phosphates, and sulfates of sodium, potassium, magnesium and calcium. Such salts and salt mixtures are known to the person skilled in the art. With "sugar" is in the present disclosure meant artificial sweeteners in addition to mono-, do- or polysaccharides. Such artificial sweeteners may be e.g. aspartame, glutamate, "canderel", stevia-extracts or dried stevia sweetener ("su- crine") and others. Sweeteners of the sugar type such as glucose, fructose, maltose, mannose, etc. also serves the purpose of working as a nutrient for the growth of yeast and/or bacterial growth (e.g. souring) (and the formation of carbon diox- ide)so that such sweeteners preferably are used if the baked product is to be raised by the aid of such microorganisms.

Detailed disclosure of the invention

As mentioned supra in one embodiment the present invention concerns the use of extract or leeching performed with water or polar solvents, preferably in association with water and/or a lyopilized product and/or dried product from such an extract or leeching from black/brown linseeds, wherein said extract or leeching in one embodiment has been produced by adding brown linseeds (linum usitatissi- mum) to cold water (from above 0°C to about 30-40°C, preferably cold tap water at 4-15°C) or an aqueous biologically compatible solvent (e.g. an aqueous ethanol solution) in an amount ratio between water/solvent and linseeds within the interval 1 : 100 to 100 : 1 (even if this ratio is not decisive because a subsequent extract may be concentrated conventionally). This seed/solvent mixture may be stored at ambient temperature or at a temperature up to below the boiling point of the solvent for resting therein for a period of up to 48 hours for extracting or leeching the relevant polymer from the linseeds/linseed shells. Alternatively the water/solvent/seed mixture may be heated to boiling (about 100°C for pure water at atmospheric pressure, even if other temperatures may be used by pressure boiling) and boiling for up to 30 minutes, preferably up to 20 minutes, most preferred up to 15 minutes for forming an extract of a polymer from the seeds and/or seed shells, wherein said polymer may be used as a binder in baked products such a gluten-free white/light baked products or as a thickener in other food products such as soups, sauces, gravy, deserts, etc. This aqueous extract is colorless and coagulates when cooled for forming a polymer-lattice that may bind dough materials and capture gases having been formed during fermentation/chemical reactions or that may thicken the consistency of other food products of the type mentioned supra. In the present invention the time for boiling the linseeds, if boiling is performed in pure water, decisive, and there should be used boiling periods of about 15 minutes (e.g within the interval 12-18 minutes) calculated from when the water starts to boil. At too short boiling time too little polymer will be extracted, and at a too long boiling time the polymer may become disrupted and lose its lattice-forming properties. After boiling the brown linseeds the seed material per se may be discarded (at least to the extent of using this boiled seed material in white/light dough, even if the boiled solid material very well may be used for other purposes such as in animal feed). The aqueous extract may in one embodiment be used directly as a liquid additive in eh gluten-free dough for making white/light baked products with an improved juiciness and porosity.

Alternatively the aqueous extract may be concentrated e.g. by evaporation under reduced pressure (at ambient temperature) or it may be lyophilized for forming a material that may be reconstituted by adding the removed amount of water for subsequent use as explained supra in light/white baked products or other food types as a thickener. When the product from the evaporation or lyopilization is present as a dry powder, this powder may inter alia be stored under dry conditions without any addition of liquids for reconstitution, and may after a storage period (e.g. up to three months, up to six months or longer depending on the storage conditions) still be sued as an additive to dough (as explained supra) or as a thickener for other food products (as also explained supra).

When an aqueous extract is to be formed from the linseeds there may be used whole seeds or there may be used divided, crushed, ground or mortared seeds. The particle size is not of particular importance, but it is preferred that the particles are not so small that it is difficult to sift or screen them or filter them away after ended extraction to separate the seed shells/seed material from the aqueous extract.

When producing the final dough (either by conventional production methods with only one dough portion or with two or more dough portions wherein at least one is heated) it is advantageous to whip air into the dough for forming extra porous baked products. In this connection it is helpful to have added the extract/polymer according to the invention since this material assists with maintaining the by whipping included gas as a kind of "mousse". It is preferred that the speed of the whipping machine at such a whipping is set to the interval 50-90 rpm, more preferred 60-80 rpm, e.g. 65, 66, 67, 68, 69, 70, 71, 72, 73, 74 or 75 rpm.

Correspondingly the relevant polymer component produced according to the invention, may be used for producing food products or half-baked food products (e.g. as a thickener in deserte that are to be added fluid in the form of water, milk or corresponding fluids when storing an end product at the consumer). When e.g. producing porridge, mousse, creamed soup, pudding, etc. the polymer component produced according to the invention may be added to the food product by heating thereof for thickening the consistency of such food products when the food products are cooled after a re-boiling or re-heating.

Examples

Example 1 :

In this example there is formed an aqueous extract from brown linseeds where there are used whole linseeds where 2 kg linseeds are boiled for 2 hours in water. The seeds are boiled for 15-20 minutes, and then the seeds are filtered from the aqueous extract. The aqueous extract is in this example used in the part part of the dough sections that are not heated.

Two different dough parts as specified infra are mixed. Dough part I is heated, whereas dough part II is mixed at ambient temperature.

Dough part I :

100 g rice flour

140 g golden linseeds

30 g salt

3 dl water

2 dl rape seed oil

120 g sunflower seed cores

First water, oil, linseeds and sunflower seed cores are mixed. This composition is boiled to 100° and kept at boiling temperature for 15 minutes, whereupon rice flour is added after the boiling is ended. After the addition of rice flour the mixture thickens. No further heating of this dough part is done prior to the baking step.

Parallel with eh heating/boiling of dough part I there is blended in a kitchen blender the following into a liquid dough part II : 90 g maize flour

500 g potato flour

8 dl cold extract as mentioned supra (20°C)

3 table spoons sugar (granulated sugar)

25 g fresh yeast

The hot, thick dough part I is poured (after some cooling) into dough part II in the kitchen blender. A mixing of the two parts is performed at low speed (small shear forces) in the kitchen blender. The mixing is performed during 10 minutes at low rotation speed (70 rpm). The final temperature of the final composition becomes 37-39°C. Subsequently to this final mixing of the parts I and II, the dough is placed in a bread form and put to rising at ambient temperature for about 3 hours and up to overnight.

The final raised dough is placed in an oven and is baked at 220°C with hot- air fanning for 40 minutes.

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

The contents of nutrients in the dough according to the present invention, based on Example 1, is given in Table 1 below. The table shows the total contents of the entire dough as well as the contents of a roll (representing about 1/36 of the dough)

Table 1 :

IngrediWeight Energy Energy ProFat Carbo- Fiber ent (g) content content teins (g) hy¬

(kJ) (kcal) (g) drates

(g)

Buck70 984,9 232,4 4,97 1,4 49.28 1,33 wheat

Maize 60 775,8 183 4,68 0,7 37,9 3 flour Potato 500 6990 1645 5 0 403 7 flour

Rice flour 60 916,2 216 4,38 0,78 47,58 0,48

Rape seed 200 7304 1776 0 197,4 0 0 oil

Linseeds 138 2541,9 616,8 33,81 42,78 0 48,02

Sunflower 119 2839,3 686,6 24,1 59,02 8,56 12,5 seeds

Sugar 43 731 172 0 0 43 0

Yeast 25 69,2 16,5 2,85 0,1 0,27 1,55

Total 1215 23152,3 5544,3 79,79 302,2 589,67 73,88

Per roll 33,75 643,12 154,01 2,22 8,39 16,38 2,05

The recipe supra may also be used for producing rolls wherein the dough is sectioned into a number (e.g. 36) of equally large parts and baked as indicated supra. Example 2 :

In this example there is used the same aqueous extract as in Example 1 and in the same way.

There are mixed two different dough parts as specified infra. Dough part I is heated whereas dough part II is mixed at ambient temperature. Dough part I : 100 g rice flour

30 g salt

7 dl water

2 dl rape seed oil

First water, oil and salt are mixed. This composition is boiled at 100°C and kept boiling for 15 minutes, whereupon rice flour is added after the boiling is ended. After the addition of rice flour the composition thickens. No further heating of this dough part is performed prior to the baking step.

Parallel with the heating/boiling of dough part I there are mixed in a kitchen blender the following to a liquid dough part II :

90 g maize flour

500 g potato flour

7 dl cold aqueous extract (20°C)

8 tablespoons sugar (granulated sugar)

2 tablespoons ground cinnamon

25 g fresh yeast

The hot and thickly flowing dough part I is subsequent to cooling, poured into dough part II in a kitchen blender. The mixture of the two parts is performed at low speed (small shear forces) in a kitchen blender. Mixing is performed during 10 minutes at low rotation speed (about 65 rpm). After the mixing of the parts I and II is finished the dough is sectioned into 16 equally large starting parts for buns and are placed for rising at ambient temperature for about 3 hours.

The raised final buns are placed in an oven and are baked at 220°C with hot-air fanning for 40 minutes.

The product is gluten-free buns with a good taste and juiciness. The storage capacity of these buns was investigated by placing half of them in a freezer. When thawing the buns in a microwave oven after a week, the bunds maintain their softness, juiciness and taste in an excellent manner.

The recipe may also be used for producing rolls, wherein the dough then is sectioned into a number (e.g 24) of equally large parts and are baked as specified supra. Example 3 :

In this example there is made an aqueous extract of brown linseeds where there are used chopped linseeds where it is boiled 2,5 kg linseeds in 8 liters of water. The seeds are boiled for 15 minutes and subsequently the seed material is filtered from the aqueous extract. The aqueous extract is used in this example in the part of the dough sections that is not heated.

The two different dough parts are mixed as specified infra. Dough part I is heated whereas dough part II is mixed in at ambient temperature.

Dough part I :

60 g rice flour

70 g buckwheat flour

20 g fine sea salt

6 dl water

2 dl rape seed oil

2 dl golden linseeds

First water, oil, salt, linseeds and buckwheat are mixed. This mixture is boiled at 100°C and is kept boiling for 15 minutes, whereupon rice flour is added after the boiling is ended. Subsequently to the addition of rice flour the mixture becomes thicker. No further heating of this dough part is performed prior to the baking step.

Parallel to the heating/boiling of dough part I, there is mixed in a kitchen blender the following into a liquid dough part II :

104 g rice flour

500 g potato flour

6 dl cold linseed extract (20°C)

2 tablespoons sugar (granulated sugar)

2 dl sunflower seed cores

The hot, thickly flowing dough part I is poured after some cooling into dough part II in a kitchen blender. The mixing of the two parts is achieved at low speed (small shear forces) in a kitchen blender. The mixing is performed during 10 minutes at low rotational speed. The dough obtains after the mixing a temperature of 37-39°C. After ended mixing of the dough parts I and II a yeast suspension of 1 dl temperature controlled (lukewarm - 35-37°C) water mixed with 25 g yeast, and the final dough is placed for rising at ambient temperature for about 3 hours. During the rising the dough is carefully stirred for avoiding an accumulation of too large gas bubbles in the dough, ensuring a finely pored final product. The dough is divided into 36 equally large parts for baguettes.

The finally risen dough is placed in an oven and is baked at 220°C with a hot air fan for 20-25 minutes.

The product is light/white baguettes with a good taste and juiciness.

Example 4:

In this example there is used the same boiled extract as in Example 3, and in the same way.

There are mixed two different dough parts as specified supra. Dough part I is heated, whereas dough part II is mixed at ambient temperature. Dough part I in this example is made by mixing :

30 g salt

140 grams golden linseeds

120 g sunflower seed cores

5 dl water

2 dl rape seed oil separately, whereupon this mixture is boiled at about 100°C. After the boiling 100 g rice flour is added and this total mixture forming dough part I, is kept at 70°C. After the addition of rice flour the mixture thickens. No further heating of this dough part is performed prior to the baking step.

Parallel with the heating/boiling of dough part I, there is mixed cold in a kitchen blender the following for dough part II :

90 g maize flour

500 g potato flour 25 g fresh yeast (optionally 1 complete package of dry yeast)

4 tablespoons of sugar (granulated sugar)

5 dl cold linseed extract (20°C)

The hot, thickly flowing dough part I at 70°C is poured into dough part II in a kitchen blender. A mixing to the two parts is achieved at low speed (small shear forces) in the kitchen blender. Mixing is performed during 10 minutes at low rotations speed. The dough achieves subsequently to the mixing a temperature of 37- 39°C. After ended mixing of the dough parts I and II the dough is placed for rising at ambient temperature for about 3 hours. This product is formed to a bread or is placed in a baking form for bread being placed in an oven and baked at 220°C for about 40 minutes in the middle/bottom of the oven.

<the product is bread with good taste and juiciness.

Example 5 :

For producing sweet muffins there is initially made an extract from brown linseeds as follows:

Dough part I :

120 brown linseeds

1 liter water (ambient temperature)

20 g sugar

This aqueous composition is boiled from ambient temperature to its boiling point and is boiled for 15 minutes. Then the aqueous extract is filtered away to be used later.

The 120 g boiled linseeds are added

0,3 I apple juice (acid)

0,2-0,3 I water (ambient temperature)

15 g sugar

This composition is boiled for 10 minutes, and the extract is filtered away and is combined with the first extract. This gives totally about 1,05 liters of extract (extract 1). Dough part II:

It is formed a dough composition XI of:

20-30 g salt

120 g rice flour

180 g maize flour

350 g buckwheat flour

1000 g potato flour giving totally 1680 g flour composition. Dough part III :

It is made a flour composition X2 of:

450 g flour composition XI

60-80 g sugar

25 g baking powder

6 g (1 teaspoon) vanilla sugar

Dough part III is mixed with

1 dl oil

3,5 dl Extract 1

The dough parts I, II and III are carefully mixed together for forming a final batter. The final batter is not to have a too tough structure, and is consequently stirred for a short time only (about 40 seconds). (The stirring speed may be increased if there is made a larger amount of batter. This may be determined by the person skilled in the art.)

Example 6:

This example concerns the production of a light/white dough for gluten-free bread/baguettes/hamburger bread. Dough part I :

120 g brown linseeds

1 liter water (ambient temperature)

20 g sugar

This aqueous solution is heated from ambient temperature to its boiling point, and is boiled for 15 minutes. The extract from this boiling is filtered away and is kept.

The extract is mixed with 60 g rice flour (formed as a sludge with a small amount of water (1 dl)).

Dough part II (flour composition) :

500 g potato flour

175 g buckwheat flour

90 g maize flour

20 g salt

20 g yeast

The dough part I and the dough part II are mixed together for 10-20 minutes at ambient temperature for forming a final dough that may be sectioned into parts of a suitable size (depending on the type of baked product, see supra) and is raised at 30-45°C until they have become doubled in size with respect to their starting volume, and are then baked at 200-220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, and somewhat longer for bread/white bread).

Example 7 :

A basic aqueous extract from brown linseeds to be sued together with flour types that do not retain C0 2 for making gluten-free baked products:

200 g brown linseeds

20 g sugar

0,2 I oil (ambient temperature)

0,6 I water (ambient temperature) This composition (0,8 I fluid) is hated from ambient temperature to its boiling point under stirring for 15 minutes. The linseeds are filtered away, and the remaining fluid is cooled to ambient temperature. This fluid may be mixed with one or several types of flour and a raising/expanding substance, e.g. yeast. Alternatively the linseeds may be left in the fluid composition, but then they may give rise to a color in the final product. If it is wanted a final product that does not contain visible traces of linseeds, the linseed part remaining after the extraction, may be omitted.

Dough part I

1,0 kg potato flour

0,37 kg buckwheat flour

0,28 kg maize flour

40 g salt

0,2 kg sunflower seed cores

0,1 I water + 20 g yeast (ambient temperature)

0,25 I oil (ambient temperature)

0,8 I water (ambient temperature)

The ingredients in this dough part are mixed well with each other and are added the extract (0,8 I) specified supra for providing a final dough that may be separated into sections for baguettes, bread, white bread, etc. These parts may be raised/expanded and baked in a conventional manner.

Example 8 :

In correspondence with Example 7 it may be made an aqueous linseed polymer base by using C0 2 -binding extract from linseeds and mixing.

0,2 kg brown linseeds

1,7 I water (ambient temperature)

15 g sugar

This composition is boiled up from ambient temperature to its boiling point and is boiled while stirring for 15 minutes. The linseeds are filtered away and the extract is stored (extract I). These linseeds are further added 0,8 I water

5 g sugar and are boiled further while stirring for 10 minutes. The linseeds are filtered from the this extract (extract II) and the aqueous phase is combined with extract I (total 2,5 I). This composition may be used as a liquid phase as addition to different flour types and flour compositions added rising/expanding substances (yeast, baking powder, etc.) for producing a baked product. Alternatively this composition of extracts is dried by evaporation or lyophilization or in another way for forming a powder that may be reconstituted and be used as a binder in baked products.

Example 9 :

The following flour composition may be used with the aqueous extract from Example 8 for producing a dough composition for light/white baked products.

1,0 kg potato flour

0,37 kg buckwheat flour

0,28 kg maize flour

40 g salt

0,2 kg sunflower seed cores

0,1 I water + 20 g yeast (ambient temperature)

0,1 I water + 15 g sugar

0,25 I oil

This composition of ingredients is mixed well and added the extract composition from Example 8 without linseeds.

Example 10:

This example concerns the production of light/white dough of potato flour with a small amount of out seeds (fiber) and fiber husk to gluten-free

bread/baguettes/hamburger bread. Dough part 1 :

170 g brown linseeds

1,2 liters of water (ambient temperature)

20 g sugar

This aqueous solution is heated from ambient temperature to its boiling point and is boiled for 15 minutes. The extract from this boiling is filtered away and kept.

Dough part II (yeast composition)

1 dl water (37°C)

20 g yeast

Dough part III (flour composition) :

1 kg potato flour

80 g oat seeds

30 g fiber husk

20 g salt

Dough part I and dough part II are mixed with each other for 2-5 minutes and then added dough part III and mixed for 5-20 minutes at ambient temperature for forming a final dough that may be divided into suitable large parts (depending on the type of baked product, see supra) and is raised/expanded at 30-45°C until they have become doubly large from their starting volume, and are then baked at 200- 220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).

Example 11 :

This example concerns the production of light/white dough of potato flour and maize flour with some oat flakes, millet, fiber husk, sunflower seed cores and pumpkin seed cores to gluten-free bread/baguettes/hamburger breads.

Dough part I : 170 g brown linseeds

1,2 I water (ambient temperature)

20 g sugar

This aqueous solution is heated from ambient temperature to its boiling point and is boiled for 15 minutes. The extract from this boiling is filtered away and stored.

Doug part II (yeast composition) :

1 dl water (37°C)

20 g yeast

Dough part III (flour compositon) :

500 g potato flour

400 g maize flour

120 oat flakes

40 g millet flour

25 g fiber husk

20 g salt

Dough part I and dough part II are mixed with each other for 2-5 minutes and are then added dough part III, and are mixed for 5-20 minutes at ambient temperature for forming a final dough that may be divided into suitably large sections (depending on the type of baked product, see supra) and are raised/expanded at 30-45°C until they have become double in size as their starting volume, and are then baked at 200-220°C for 10-12 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread)

Example 12:

This example concerns a pre-packed lyophilized linseed product for producing light/white dough of potato flour and maize flour with some oat flakes, fiber husk and sunflower seed cores for gluten-free bread/baguettes/hamburger breads. Dough part I :

Lyophilized extract corresponding to the amount from 130 g brown linseeds 1,3 liters of water

2 dl rape seed oil

25 g sugar

12 g dry yeast

Dough part II (flour composition) :

500 g potato flour

400 g maize flour

120 g oat flakes

70 g golden linseeds

60 g sunflower seed cores

25 g fiber husk

20 g salt

Dough part I is mixed well before it is added dough part II. All mixing is performed at ambient temperature and preferably with water at a temperature of 37°C for forming a final dough that may be divided into suitably large parts (depending on the type of baked product, see supra) and are raised/expanded at 30- 45°C for about 30 minutes, and are then baked at 200-230°for 20 to 35 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).

Example 13:

This example concerns pre-packed lyophilized linseed product for producing dough of mainly potato flour with some oat flakes, fiber husk and sunflower seed cores for gluten-free bread/baguettes/hamburger breads. Here it is not used oil to show that the product does not need fat for maintaining its moistness as a consequence of the use of an increased amount of soluble fibers. Baked products from this example may typically be called potato bread/baguettes/rolls with an increased content of fibers. Dough part I :

Lyopilized extract corresponding to the amount of 160 g brown linseeds

1,2 liters of water (ambient temperature)

25 g sugar

12 g dry yeast

Dough part II (flour composition) :

1,0 kg potato flour

120 g oat flakes

70 g golden linseeds

60 g sunflower seed cores

25 g fiber husk

20 g salt

Dough part I is mixed well prior to its being added to dough part II. All mixing is performed at ambient temperature and preferably with water at a temperature of 37°C for forming a final dough that may be divided into suitably large parts (depending on the type of baked product, see supra) and are raised/expanded at 30-45°C for 30-40 minutes, and are then baked at 200-230°C for 20 to 45 minutes for baguettes or hamburger breads (depending on the size of the dough parts, somewhat longer for bread/white bread).

As a summary of the different aspects of the present invention the following will be presented :

In a first aspect the invention concerns a polymer component extracted from brown/black seeds from the linen plant (linum uitatissimum) , said polymer component having been produced by adding brown/black seeds from the linen plant (linum usiatissimum) to water or an aqueous medium such as an aqueous composition of ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc. separately or compositions thereof, alternatively oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such oil compositions with the relevant polar solvents or compositions thereof, at a temperature where the aqueous medium or composition is liquid and for a time period of up to 48 hours for extracting said pol- ymer component from the linseeds and separating the solid and dissolved materials form the solvent fluid.

In a second aspect the invention concerns a polymer component as specified supra, present as a dry material formed by subjecting the solvent/solvent composition, after having removed the solid, undissolved material, for evaporation of lyoph- ilization.

In a third aspect the invention concerns the use of a polymer component from seeds of the linen plant (linum usitatissimum), said polymer component having been produced by adding brown/black seeds from the linen plant {linum usitatissimum) to water or an aqueous medium such as an aqueous composition of biologically compatible solvents, e.g. polar solvents such as aqueous ethanol (0-96% ethanol), methanol (pure or mixed with water), ether, etc. separately or compositions thereof, alternatively oil-in-water or water-in-oil compositions such as aqueous compositions with plant oils (sunflower seed oil, rape seed oil, olive oil, etc.) or animal oils or such oil compositions with the relevant polar solvents or mixtures thereof, at a temperature where the aqueous medium or composition is liquid and over a time period of up to 48 hours, for extracting said polymer component from the linseeds and separating the solid and undissolved material from the solvent, for producing light/white baked products.

In a fourth aspect the invention concerns the use as specified supra, where the solvent is water.

A fifth aspect of the invention concerns the use as disclosed supra, wherein the temperature that the solvent/solvent composition and the brown/black linseeds are heated to lies below the boiling point of the solvent/solvent composition, such as 10°C below the boiling point of the solvent or 20°C below the boiling point of the solvent or 30°C below the boiling point of the solvent, e.g. from ambient temperature/room temperature and up to 30°C below the boiling point for the solvent/solvent composition.

In a sixth aspect the invention concerns the use as disclosed supra, wherein the solvent medium consists of a consumable/edible fluid.

In a seventh aspect the invention concerns the use as disclosed supra, wherein the solvent medium containing the extracted polymer component is used directly or after reducing the volume thereof, in the dough for the relevant light/white baked product.

In an eighth aspect the invention concerns the use as disclosed supra, wherein the solvent medium is removed from the polymer component.

In a ninth aspect the invention concerns the use as disclosed supra, wherein the polymer component, after having been dried, is reconstituted in a consumable/edible fluid prior to its addition to the relevant dough or dough part.

In a tenth aspect the invention concerns the use as disclosed supra, wherein the dough or dough part is added fiber husk.

In an eleventh aspect the invention concerns the use as disclosed supra, wherein the light/white baked product is rolls, buns, white bread, baguettes of braided white bread.

In a further aspect the present invention concerns a kit for producing light/white baked products with a reduced content of gluten, wherein said kit comprises at least two dough parts whereof at least one dough part with a reduced content of gluten is added the polymer component as disclosed supra.