Process for the preparation of a dough for food use

FIELDx OF THE INVENTION

The present invention relates to a process for the preparation of a dough without yeasts, salt, sugar, or added improving compounds for food use.

Such process comprises kneading flour with a base consisting of raw vegetable material. The obtained dough is intended to implement salty or sweet baked gastronomic products, such as bread, pizza bases, biscuits, bases for desserts and the like, as well as to produce pasta. The gastronomic products obtained by means of such process have a low glycaemic index, a high content of fibres and vegetable proteins containing at least about 10% of fibre and 8% of vegetable proteins.

STATE OF ART

Since ancient times the cereals represent and have represented one of the greatest sources for human and animal nutrition. Man has exploited the fermentation processes since millennia, and in particular the finding of the “spontaneous” fermentation processes goes back to the times of Ancient Egypt.

Since then, the processes for cultivating the raw materials and for producing baked gastronomic products have experienced several changes. The handicraft production of baked gastronomic products has gradually left space to the development of industrial production processes, the latter mainly aimed at an automatized and reproduceable large-scale production, through the use of packaging, preservation and transportation systems, devised to fulfil determined product standards. The baked products obtained by means of industrial production processes are implemented according to economies of scale allowing to reduce costs, however often to the detriment of the food quality and the nutritional and organoleptic properties of the final product.

In particular, most industrial-scale production processes of baked products provide the use of improving compounds or preserving agents which are capable of improving the organoleptic and preservability properties thereof. Although this allows to obtain a prolonged product shelf-life, at the same time it can determine a “flattening” of taste and aroma of the product.

Almost all baked products nowadays existing on the market are obtained starting from wheat flours of “0 type” or of “00 type” produced by large-scale collection and refining industrial techniques, including decortication, grubbing and grinding systems, at last packaging under controlled atmosphere.

The modified atmosphere packaging (MAP) consists in packaging foodstuff in an atmosphere different from the natural one, consisting of mixtures of gases in different proportions depending upon foodstuff: mainly oxygen, nitrogen and carbon dioxide but, potentially, even argon, helium and nitrous oxide, all defined by the European directive on additives, already known in Italy as packaging gases.

The technique consists in extracting the atmospheric gases existing naturally in the packaging and in replacing the same with pre-mixtures studied specifically to stabilize and preserve longer the product. The main purpose of the MAP packaging, in fact, is to prolong the preservation of the quality of the food products, since the degradation of packaged product depends upon the endogenous microflora existing on the product, upon processing, upon type of packaging and upon storage temperature. It is suitable to underline that the protective atmosphere does not improve the foodstuff microbiological features, but it simply represents a technique to slow down the bacterial multiplication.

This type of nowadays largely used technique, by determining a variation in the atmospheric composition, that is in the microclimate, automatically generates a change in the natural microflora of the preserved product.

The microflora comprises microorganisms which actively contribute in deteriorating the product, known as SSO (Specific Spoilage Organisms) and microorganisms capable of replicating without affecting the sensory quality of the product. Such procedure then involves a direct modification of the (surface) microflora of the products, with consequences which nowadays have not been correctly evaluated.

The surface microflora modification, that is the modification and the removal of bacteria and natural yeasts (native microflora) due to the change in the composition of the mixture of original air, for example, could involve a modification in the microbiological charge with consequences at intestinal level on the product’s users, by determining the ingestion of bacteria and anaerobic and aerobic lactobacilli, which are not known and the consequences thereof for the human organism and for his/her health are ignored.

The current systems for the industrial production of baked products are characterized by the wide use of added yeasts, mainly brewer’s yeast, and for the use of added water, salt and sugar, aimed at implementing a product with “standardised”, approved and reproducible organoleptic distinctive features, such as consistence, aspect, aroma, and friability. The use of “improving” compounds of natural origin (gluten, starches, soy lecithin), even of animal origin (milk, lard), or of synthetic origin (for example enzymatic adjuvant agents) are particularly important, suitable to make such flours most suitable to bread-making, for example by favouring the processing of doughs and slowing down the staling process.

Starting from the introduction of the brewer’s yeast, greater attention then was paid to the organoleptic features and to the aesthetical qualities of the baked products, often to the detriment of quality and use of natural ingredients. The process for processing bread and baked products then has lost its origin over time and it has suffered considerable changes to meet the productive aesthetical and standard requirements. The obtained products then have complied over time to targets increasingly distant from the original products.

Yeasts

In the bread-making it is known that the use of yeasts naturally present in the dough and selected according to technological parameters of interest allows to improve the organoleptic and nutritional features of the produced bread (ITPZ20120006A1). The mother yeast or sour dough consists of a mixture of only water and flour, which is left to rest in lukewarm environment to allow the spontaneous development of microorganisms existing in the flour and in the processing environment. Such sour doughs or “sourdoughs” in fact are doughs obtained from the spontaneous fermentation performed by not selected microorganisms existing in the flour (lactic bacteria and indigenous yeasts) and represent the natural microbial inoculum used for the production of bread and other baked products. It is also true that the sour doughs, typically used for the production of bread, consist of a complex biological system, wherein there are yeasts ( Saccharomyces cerevisiae, Candida krusei, Hansenula anomala, etc) the activity thereof influences the leavening process, and homo and heterofermentative lactic bacteria (LAB) ( Lactobacillus sanfranciscensis, Lh brevis, Lb fermentum, Lb pontis, Lb panis, Lb mindensis, Lb plantarum, etc) which, with the products of their metabolism, negatively affect the structural and organoleptic features of the finished product, apart from preservability. The fermentation of the lactic bacteria produces organic acids and allows a higher growth in the product and a greater digestibility and preservation of the latter. However, the use of mother yeast requires much longer periods of time for the dough growth and for the treatment of the mother yeast, which has to be "kept alive" and reproduced by means of subsequent "refreshing" phases, that is periodic kneading with determined amounts of fresh flour and water. The microorganisms composing the mother yeast have to be really fed constantly and made able to ferment.

Natural fermentation

The “natural fermentation” is known even as sour dough: the term “sour” derives from the fact that the natural yeast with respect to the compressed yeast, has sour organoleptic features. The sourness which is felt mainly derives from the metabolism of the symbiotic cultures of yeasts and lactobacilli existing in the dough. In fact, apart from the usual alcoholic fermentation which takes place with the compressed yeasts, the base also performs a lactic fermentation, with consequent production of lactic and acetic acid. The sour environment in this way reduces the possibility of contamination from other not acidophilic bacterial species, such as for example moulds, by guaranteeing in this way a greater preservation of the finished product.

The acidifying power represents one of the parameters to be considered to improve the organoleptic features of the product. The concentration of organic acids can provide useful information about the contribution which can derive in terms of aroma from the lactic bacteria. The characteristic smell of the product, expressed by the maximum acidifying power, nowadays on the market, is not yet associated to an aroma of “good bread”. Generally, the value of the molar lactic and acetic coefficient, which defines the fermentation quotient, must have very low values to provide the greater contribution.

The carbon dioxide deriving from the lactic fermentation process induces the formation of finer and more regular alveolation with respect to a product made-bread with compressed yeast. This phenomenon is due to a slower and more gradual production of carbon dioxide, thanks to the higher duration of the fermentative process. Another advantage recognized to the natural fermentation is to produce products with emphasized characteristic taste and perfume, deriving from the formation of volatile organic substances and aromatic products which form during cooking. Moreover, the colouring of the crust of the made-bread products results to be darker, thanks to Maillard reaction which takes place among the amino acids and the sugars during cooking. At last, an important advantage deriving from the use of a leavening is linked to the fact of obtaining more digestible and assimilable baked products, since proteolysis made by the lactic bacteria involves a greater digestibility of proteins, with consequent increased bioavailability of amino acids and mineral salts, by easing the work of the gastrointestinal tract. The products pre-digested by the natural yeasts cause less problems of intolerance to S. Cerevisiae, a phenomenon observed with products obtained by using exclusively brewer’s yeast (ITMI20100277A1).

Recent studies have highlighted that the factors influencing the type of microflora existing in the product are several. They include the amount and the quality of the chemical components of the flour, process parameters, such as temperature and fermentation time, as well as the environmental conditions promoting the selection of this complex biological system, wherein lactic bacteria and yeasts coexist. In front of the previously illustrated advantages, the natural leavening has two disadvantages which limit the use thereof in industrial field. The first disadvantage derives from the fact that the preparation of the natural yeast results to be laborious and complex: the preparation provides all procedures required to keep the sourdough microbiologically active and ready to be used in the doughs. The symbiotic action of the cultures constituting the sourdough can be easily compromised by common parameters, such as temperature (if it is too low it slows down the activity, it is too hight it kills the yeast cultures), the consistence of the dough (if it is excessively hard, the alveolation can be compromised since the formation of bubbles of gas of carbon dioxide deriving from the fermentative processes would be prevented) or for example an excessive presence of fats and sugars (which subtract the availability of water from the microorganisms constituting the natural yeast). Moreover, the time for executing the preparatory phase is long and requires particular attention to preserve the microbiological activity of the natural yeast.

The second disadvantage is represented by the operating environmental conditions of the personnel responsible for the preparation of the natural yeast. The long preparation and execution time and the request for specialized personnel for the preparation of the natural yeast can have a substantial impact on the economy of the productive processes. T o the detriment of a better quality of the bread- made product, most industrial producers of baked products then use leavening processes based upon compressed yeast, faster and easier to be performed since it involves selected cultures of yeasts belonging to the species Saccaromyces cerevisiae.

Fibre

The importance of the dietary fibre in nutrition is equally known: in nutrition, all organic substances belonging to the category of carbohydrates (except rare exceptions), which the human gastrointestinal tract with his/her digestive enzymes is not capable of digesting and absorbing, are called dietary fibres, or simply fibres. The dietary fibre, then, is the set of all those substances which cannot be digested by the digestive enzymes of the gastrointestinal tract of the human being. The dietary fibres can be found above all in foodstuff having a vegetable origin, such as: fruits, vegetables, whole grains and legumes. Depending upon the fact that it is or it is not soluble in aqueous solution, the dietary fibre is divided into, respectively: soluble dietary fibre (or soluble fibre) and insoluble dietary fibre (or insoluble fibre).

The advantages of dietary fibres are several and known. Nowadays, with increasing insistence, experts in the wellness field, such as dieticians, nutritionists, physicians and personal trainers, want to underline the leading role which the dietary fibre has within a healthy diet. The dietary fibre, in fact, is characterized by several advantages, thereamong: prevention of constipation, haemorrhoids and diverticulitis; better control by body weight; protective effect against some types of cancer, thereamong colon cancer and rectal cancer; decrease in the risk of diabetes mellitus (or diabetes of type 2) thanks to reduced glucose absorption; decrease in risk of dyslipidemias and coronaropathies thanks to reduced absorption of fatty acids and cholesterol; increase in gastric satiety. According to the nutrition experts, in order to take advantage from the beneficial effects of the dietary fibre, the daily intake of the latter through diet should be equal to 30g/die. In a balanced diet, the insoluble dietary fibre should be 70-75% of total fibre, whereas the soluble dietary fibre should be the remaining 25-30%. However, for the nutritionists, more than the type of intake dietary fibre it is important to reach the recommended daily amount.

The features and the advantages of the soluble fibre are many. The soluble fibre, or soluble dietary fibre, is the type of dietary fibre which dissolves in aqueous solution, to form a substance having gelatinous consistence. The soluble fibre comprises particular carbohydrates, such as pectins, gums, mucilages and galactomannans. The soluble fibre is characterized by some important advantages which make it integral portion of any balanced and healthy diet. The gelatinous substance produced by the soluble fibre within the intestinal lumen is particularly viscous, which involves a slowing down of the intestinal emptying (in other words, it slows down the transit of faeces) and a sense of fullness. This same gelatinous substance, however, enjoys chelating properties so that they make it capable of interfering with the absorption of macronutrients such as glucids and lipids, in this way resulting to be a valid ally in the decrease in cholesterol and blood triglycerides, and in the fight to the cardiovascular diseases (ex: coronaropathy, atherosclerosis, diabetes mellitus etc.). Moreover, the soluble fibre favours the fact of keeping in intestine a pH depressing the growth in harmful bacterial flora, the activity thereof is a source of metabolites notoriously associated to the development of colon and rectal cancers, and, at the same time, it highlights the proliferation of the beneficial bacterial flora (prebiotic effect). Thus, the soluble fibre interferes with the absorption of the lipids, cholesterol and triglycerides in particular, which preserves the health of heart and arteries; it interferes with the absorption of glucides; doing so, it keeps glycaemia low and reduces the risk of diabetes. The chelating action against lipids and glucides helps in loosing exceeding weight. As the whole dietary fibre, the soluble fibre can be found mostly in foodstuff of vegetable origin: the main foodstuffs in which the soluble fibres are contained are legumes such as peas, beans, psylliums seeds, soya and lupins, cereals such as oat, oat bran, rye and barley; fresh fruits, such as figs, prunes, plums, ripe bananas, berries, apples with peel, quinces, pears and avocado, psylliums seeds; vegetables such as broccoli, carrots and topinamburs and onions; tubers such as potatoes and sweet potatoes. To say the truth, both types of fibre are present in all vegetable foodstuff, even if in different proportions.

The soluble fibres include pectins, gums, mucilages and galactomannans, which slow down the intestinal transit, which involves a greater sense of satiety; they reduce the absorption of cholesterol, by contributing to decrease the level of blood cholesterol; they reduce the absorption of glucides, by keeping glycaemia low, an aspect which helps in treating and preventing the diabetes mellitus; moreover, the keep in the intestine a pH not much suitable to harmful intestinal flora.

The intestinal fermentation is common to both types of fibre (excluding lignin, which is not a real fibre, but has analogous functions), but it is clearly higher for some of them (ex: pectins, gums, mucilages, inulin, oligosaccharides, hemicellulose) compared to other ones.

The insoluble fibres include cellulose, hemicellulose and lignin. The main foodstuffs in which they are contained are whole grains, green leafy vegetables, cauliflowers, zucchini, celery, dried fruit and flax seeds. They increase the faecal mass; they accelerate the intestinal transit, by opposing to constipation and correlated disorders; by further accelerating the intestinal transit, they reduce the contact time between intestine mucosa with the harmful substances associated to colon and rectal cancer.

However, the products obtained by the conventional industrial processes are low in fibres, they often have a reduced nutritional value and they are characterized by a high amount of complex carbohydrates, mainly starch, as well as considerable amounts of gluten. Gluten and vegetable proteins

The proteins contained in most cereal flours, in particular gliadin and glutenin, can be hydrated when they are put in contact with water, by forming a protein complex called gluten, which constitutes the pasta bearing structure (WO 2015071854). It is responsible for the so-called "flour resistance". In other words, the presence of gluten in the mass of flour and water makes the latter compact, elastic and capable of being processed mechanically, by retaining starches and gases, forming bubbles which provide to the product a porous structure after cooking. The concentration of gluten in pasta depends upon the type of flour, but generally it varies from 10% to 14% by weight of the pasta itself on dry base. The cereals, and then pasta and bread, are rich in starch and in particular in carbohydrates (polysaccharide sugar) which constitute the main energy source. The content of carbohydrates in bread generally is comprised between 50% and 75% by weight. However, this food product cannot be consumed or can be consumed only in small part, by a not negligible portion of the population having problems associated to the consumption of carbohydrates, for example people affected by diabetes, who require to control and limit the consumption of food having high content of carbohydrates.

Diabetes

Diabetes is known to be a metabolic dysfunction leading to a high concentration of glucose in the subject’s blood due to lack of insulin or resistance to insulin. Insulin is the hormone produced in the pancreas and it mainly acts as regulator of glucose in blood by reducing glycaemia through the activation of several metabolic processes at cellular level. The insulin deficit can be due to a lack or reduced production of the same by the pancreas or, if produced, by the body incapability to absorb it and use it correctly (resistance to insulin). In the subjects affected by diabetes the consumption of bread, pasta and similar foodstuffs has to be limited due to the high content of carbohydrates, in particular the ones having high glycaemic index.

Glycaemic index

The glycaemic index of a foodstuff represents the speed thereat glycaemia (concentration of glucose in blood) increases after the consumption of the same. The index is expressed in terms of percentage with respect to increasing speed of glycaemia after consumption of a reference foodstuff (glucose having a glycaemic index of 100). A high glycaemic index shows a high absorption speed of carbohydrates and then a high insulin request. Since the glycaemic index of bread is generally higher than 60 (variable depending upon the content of ingredients), the consumption of the same, except small quantities, is not recommended for people having problems of glycaemia. Due to the high content of carbohydrates in bread, pasta and similar foodstuffs, it is also known that a conspicuous consumption or an abuse of such foodstuff constitutes one of the contributing causes of glycaemic diseases (resistance to insulin, glycation), pathologies of particular importance in the present era. In fact, epidemiological studies have highlighted in the last decade a growing incidence of disorders and intolerances linked to gluten or, in general, to the consumption of cereals rich in allergens.

Therefore, there is a growing interest in the food field for developing products obtained from natural ingredients, without added “improvers”, with high nutritional value, rich in fibre and with low glycaemic index.

The products implemented with flours and whole grains have a higher nutritional value than the products obtained from “white” flours since they have a greater content in vitamins, and a high percentage of fibres, by improving the intestine functionality.

An example is provided by the patent application EP1662909A1 which relates to a novel foodstuff composition capable of reducing the glycaemic, insulinemic and lipemic index after ingestion of monosaccharides, disaccharides, polysaccharides, lipids and proteins contained in food; said composition is capable of providing soluble fibres having a probiotic effect for the re-balancing and nourishing of bacterial flora. Said composition also reduces the glycaemic index of food prepared therewith. The foodstuff composition is in the form of powder and it is added to the flour for the preparation of food products, such as for example bread, baked products, pasta, confectionery, etc. The composition includes 50% to 90% by weight of inulin or fructoolygosaccharides, with use of gelling fibres from 1 to 10% by weight of water-insoluble fibres. The gelling fibre is selected from glucomannan, guar gum, karaya gum, psyllium fibre, acacia and/or pectin; the insoluble fibre is preferably selected from wheat fibre, cellulose, hemicellulose and/or lignin, cellulose is preferably in microcrystalline form.

An additional example is provided by patent ITB020130625A1 which describes a method for preparing a dough for bread with high content of proteins and low content of carbohydrates. The invention relates to the implementation of a dough for bread according to a mixture comprising different weight percentages of natural yeast, isolated and/or concentrated proteins of legumes, (soya, hop, peas, beans, lentils, lupins, chickpeas, fava beans) wholemeal spelt flour, wheat flour, water. The proteins of legumes can be concentrated proteins or isolated proteins extracted from the above-mentioned plants with known preparation methods, typically comprising the phase of extracting, purifying and drying the proteins themselves.

An additional example is provided by patent ITMC20100045A1 with title “composition for the preparation of protein food products containing modified starch with low content of carbohydrates and related food products”. In particular, the invention relates to a composition for the preparation of dietary protein food products, food and non-food specialties, with low content of carbohydrates, which at the same time can be processed at industrial level by obtaining food products with optimum organoleptic properties. The authors have found a composition allowing to obtain food and non-food and dietary products, with optimum organoleptic properties, capable of keeping glycaemia low after the ingestion of the products themselves. Moreover, the products according to the invention provide the use of very high percentages of proteins having high biological value such as soya proteins and liquid egg white and in-powder proteins containing essential amino acids. The feature is the use of high amounts of modified starch, in order to keep a low presence of carbohydrates. Therefore, the products according to the invention not only have a low glycaemic index, but they are richer and more complete from the nutritional point of view with respect to others existing on the market.

The composition according to the invention comprises: modified starch (10% to 70%), egg yolk (2% to 20%), soya isolated proteins (5% to 50%), wheat gluten or gluten of other cereal (2% to 40%), fresh egg white (7% to 65%), egg white powder (1% to 60%), milk proteins (2% to 35%), animal or vegetable hydrolysed proteins (5% to 60%), hydrolysed collagen (5% to 60%), pea proteins (5% to 60%), potato proteins (5% to 60%), lupin proteins (5% to 60%), oat fibre (2% to 20%), bamboo fibre (1% to 15%), wheat fibre (1% to 15%), inulin fibre (1% to 15%), lupin fibre (1% to 15%), butter (3% to 40%), extra virgin olive oil (3% al 40%), lard (3% to 40%), vegetable margarine (3% to 40%), ammonium bicarbonate (0.2% to 3%), soy lecithin (0.2% to 5%), yeast potassium acid tartrate (0.2% to 5%), sodium bicarbonate ( 0.2% to 5%), disodium phosphate (0.2% to 5%), sodium acid carbonate (0.2% to 5%).

An additional example is provided by patent ITMI20142264A, which relates to a process for deamidating dough of cereal flour or flour of other kinds of vegetables and mechanizing the same with deamidating machines for the production of bread, pasta and other dietary baked products. The patent illustrates the process for implementing a final dough with high rheological qualities based upon vegetable flours, through the use of a pre-dough of wheat flour having determined force W, washed in advance for the production of baked products and pasta. It is a process for deamidating a dough of cereal flour or flour of other kinds of vegetables, mainly aimed at the production of bread and pasta and other dietary, hypoglucide and protein baked products. The process therewith the product is obtained consists in implementing a common dough which is subjected to washing in the shower of running hot water, whereas at the same time the dough is subjected to re-mixing with consequent starch drainage.

An additional example is provided by patent WO2015071854 with title “Method for preparing a dough for bread and so-obtained dough”, relating the preparation of a dough with high content of proteins and low content of carbohydrates. The invention relates to a method for preparing a dough for bread and similar baked food products with a high content of proteins and a low content of carbohydrates. The implementation provides a dough for implementing bread dough comprises the following dry ingredients expressed in percentage by weight of the dough: - 4.8-5.9% natural yeast; - 11.3-13.8% of proteins of legumes, - 25.7-31.4% spelt flour; - 50.2-58.9% wheat flour. The proteins of legumes can be concentrated proteins or isolated proteins, extracted from the seeds of the above-mentioned plants with known preparation method and generally comprising the extracting, purifying and drying phases. The concentrated proteins have a protein content equal to 50-80% by weight of the dry substance, whereas the isolated proteins have a protein content up to 90-95% by weight.

SUMMARY OF THE INVENTION

The goal of the present invention is to provide a process for implementing a dough for use in the food field which is as “natural” as possible. The invention then is based upon the integration of the processes developed by nature for the development of a process for the production of baked products capable of fulfilling the needs of the productive processes on wide scale, at the same time by keeping an adequate standard of quality, meant as naturalness and integrity of the final product. A first advantage of the present invention is to obviate the problems deriving from the consumption of cereal-based doughs containing “improving” compounds and/or additives, by providing a dough for use in the food field having a low glycaemic index, a high content in fibre and vegetable proteins having high nutritional value, by avoiding the use of yeasts, water, salt, or added sugars, as well as the use of improving compounds.

A second advantage of the present invention is to improve the known methods for the preparation of cereal-based doughs for bread, pasta and similar baked food products as well as the obtained dough itself.

Advantageously, the process, the present invention relates to, allows to prepare a dough for bread, cooked food products and pasta, characterized by a high content in fibres (in particular an optimum balancing between soluble fibres and insoluble fibres) and vegetable proteins having high biological value, well tolerated even by subjects intolerant to yeasts and by subjects affected by light forms of intolerance to gluten.

The herein described process further allows to obtain products (thanks to the high fibre content) with specific antioxidant activity against the free radicals and alkalizing (capability of basifying by raising pH) for the human organism, as well as to obtain a dough with high intestinal (macrobiotic) regularization and re-generation. Bread, pasta and baked food products prepared by means of the process, the present invention relates to, have good organoleptic properties, high digestibility and favour the absorption of the carbohydrates and vegetable proteins. These products are further characterized by a low content of carbohydrates and a low glycaemic index.

With respect to the processes using the brewer’s yeast as leavening agent, the "natural" fermentation process according to the present invention is capable of favouring a detoxication from gluten, increasing the concentration of free amino acids, thus by improving the nutritional value of bread; further increasing the bioavailability of mineral salts, it allows to improve the sensorial properties of the final product, by providing a characterizing taste and aroma and determining a better shelf-life of the baked products, by avoiding the use of preserving chemical agents.

The process the invention relates to then allows to obtain bread, pasta and baked food products characterized by a finer alveolation, a particular characteristic flavour and aroma, as well as a long preservability ( shelf-life ).

Such goals are reached by a process for the preparation of a food dough comprising the following steps:

(i) a first step of kneading flour con una base consisting of raw vegetable material;

(ii) a first phase of spontaneous fermentation;

(iii) a second kneading step; (iv) a second phase of spontaneous fermentation, wherein said process does not provide for the addition of preservatives, dyes, yeasts, salt, sugar, products of animal origin and/or water.

By exploiting the spontaneous fermentation processes of the used natural raw materials, the process described in the present invention then allows to limit the steps of mechanical and/or chemical manipulation of the product, by easing the operator in the procedures for processing, leavening and packaging the product. Such process in fact is performed without the use of machines which directly or indirectly can slow down, accelerate or stabilize the dough or the productive process, and it follows a cycle lasting 24 to 96 hours, until reaching 108 hours. This allows to obtain a dough with high nutritional value and with easy and economic production even at industrial level.

Advantageously thanks to the present invention in fact it is possible to avoid the use of added water, as well as the use of added brewer’s yeast or sourdough, or even added salt or sugars, by guaranteeing the implementation of a food product rich in fibre, highly digestible and assimilable, with a low glycaemic index and long preservation.

The positive aspect in the fact of using a natural and spontaneous leavening is to obtain baked products suitable to the consumption even by subjects intolerant to the yeast or by subjects slightly intolerant to gluten. Apart from providing digestible and easily assimilable products, the enzymatic activity of the mixture favours, at nutritional level, a high release of amino acids, thus increasing the nutritional bioavailability itself. Moreover, by releasing a greater amount of precursors of volatile compounds (generated during the baking process) it allows to give a particular and unique aroma characterizing the product, even contributing partially to the detoxication of gluten traces (ITRM20080690A1).

Since proteolysis performed by the lactic bacteria favours a greater digestibility of the proteins, with consequent increased bio-availability of the same, as well as of amino acids and mineral salts, by easing the work of the gastrointestinal tract, the so-obtained products are more digestible and assimilable.

The products pre-digested by the natural yeast cause less problems of intolerance to S. Cerevisiae, phenomenon often associated to the consumption of products obtained by using exclusively brewer’s yeast.

Moreover, since the dough has a high and well-balanced content in vegetable fibres, it favours the body alkalinization (PRAL) and the complete intestinal regeneration (macrobiotic effect). The measurement of PRAL ( ITFE20120010A1 ) of the several pieces of food is a technique allowing to calculate acidity which food produces in the body. High levels of PRAL of a piece of food show that this produces much acidity, acidity which should be removed from the kidney or it will lead to tissue hyperacidosis. Vegetable and fruit are characterized by a low index, thus resulting alkalinizing.

The macrobiotic effect allows the classification of the products obtained by means of the process, the invention relates to, among the functional foodstuffs, which can be defined as natural or transformed foodstuffs which, apart from satisfying the normal organoleptic and nutritional expectations, bring clear advantages to the human health, by preventing dysfunctions thanks to particular active ingredients from the physiological point of view. The consumption of such foodstuffs, associated to a correct lifestyle, then can contribute in improving the health and well-being state, to prevent some dysmetabolisms and to reduce the risk of diseases. The dough obtained according to the process of the present invention then results to be without water, salt, sugar, dyes, preservatives or other “improving” components added both directly and indirectly.

The thin consideration of the water role is not less important. The food generated by nature includes an equivalent amount of water. This water is pure, mineralized and energetically active water. The water included in vegetables and fruit is biologically active, suitable to be ingested by man and regenerating the electrical body thereof the human being consists.

Moreover, such dough has no components of animal origin, such as meat and derivatives, fish and derivatives, eggs and derivatives, milk and derivatives. The gastronomic products which can be obtained by means of the dough implemented according to the present invention, represent a complete foodstuff since moreover they have a low glycaemic index, and a high fibre content equal to at least about 10% by weight of the product. These features make such products apart from highly digestible, similar to natural probiotics, even with very long preservation, (as it is clear from the results obtained at food and microbiological analysis laboratories).

Moreover, even if the fermentation time can vary, in a way directly correlated to seasonality, such process guarantees unchanged productive results, for example same functional organoleptic features of the products.

Other advantages and features of the present invention will result evident from the following detailed description. BRIEF DESCRIPTION OF FIGURES

Figure 1. Time seasonal variation of the first fermentation process (pre-fermentation).

Figure 2. Time seasonal variation of the second fermentation process.

Figure 3A. Hydrated Whole common wheat and H O (stereoscope). Figure 3B. Hydrated Whole common wheat and H O (microscope).

Figure 3C. 24h-fermented Whole common wheat and fermented H O (stereoscope).

Figure 3D. 24h-fermented Whole common wheat and H O (microscope).

Figure 4A. Hydration apple and whole common wheat base (stereoscope).

Figure 4B. Hydration apple and whole common wheat base (microscope). Figure 4C. 24h-fermentation apple and common whole wheat base (stereoscope).

Figure 4D. 24h-fermentation apple and common whole wheat base (microscope).

Figure 4E. Cooked apple and whole common wheat base (stereoscope).

Figure 4F. Cooked apple and whole common wheat base (microscope).

Figure 5A. Hydration beet and whole common wheat base (stereoscope). Figure 5B. Hydration beet and whole common wheat base (microscope).

Figure 5C. 24h-fermentation beet and whole common wheat base (stereoscope).

Figure 5D. 24h-fermentation beet and whole common wheat base (microscope).

Figure 5E. Cooked beet and whole common wheat base (stereoscope).

Figure 5F. Cooked beet and whole common wheat base (microscope). Figure 6. Cobweb-like graph.

DETAILED DESCRIPTION OF THE INVENTION

GLOSSARY The terms used in the present description are as generally understood by the person skilled in the art, except where differently designated.

Under the term “spontaneous fermentation” the present invention relates to a process for fermenting a dough which does not require the addition of yeasts, such as for example brewer’s yeasts or mother yeast, but on the contrary it comes out from a natural contamination of the dough by bacteria and yeasts free in atmosphere, and naturally present in the grains and in used vegetables or fruit.

In the present invention, the term “kneading step”, also designated as “mixing” or “hydration”, relates to the process for homogenizing the flour with the base consisting of vegetable material to form the dough. The possibility of varying the hydration percentage of a dough depends upon the type of used flour and upon the type of vegetable or fruit, since each flour, each vegetable and each type of fruit have a specific level of absorption of water, or of the base consisting of vegetable material.

Under the general term “forming” the present invention relates to the phase consisting in dividing, weighing and processing the right amount of dough so as to provide the wished shape.

Under the term room environment, one relates to a temperature comprised between 20 and 25°C. The expression “low glycaemic index”, used in the context of the present description, has the meaning commonly used in the field, that is it relates to values of glycaemic index lower than 55.

The dough obtained according to the process described in the present invention is particularly suitable to the production of gastronomic compound foodstuffs, for example both salty and sweet baked products, such as bread, pizza bases, biscuits, tarts, or pasta.

A first aspect of the present invention relates to a process for the preparation of a dough for use in the food field comprising the following steps:

(i) a first step of kneading/hydrating flour with a base consisting of raw vegetable material;

(ii) a first phase of “spontaneous” fermentation;

(iii) a second kneading step;

(iv) a second phase of “spontaneous” fermentation, wherein said process does not provide for the addition of preservatives, food additives, dyes, yeasts, salt, sugar, products of animal origin and/or water.

The dough produced by the process according to the present invention can be used for implementing any kind of baked gastronomic product, thereamong bread, flat bread, pizza bases, biscuits, tarts, or for the production of pasta.

According to an aspect of the present invention, the process excludes the addition to the dough of additives such as dyes, preservatives, salt, sugar, water, yeasts, or products of animal origin including meat and derivatives, fish and derivatives, milk and derivatives, or egg and derivatives. According to a preferred aspect of the invention, the process does not provide for the addition of any type of food additive and/or improving agents.

For example, the process of the present invention excludes the addition of yeasts and/or leavening agents such as fresh and/or dry brewer’s yeast, instantaneous brewer’s yeast, mother yeast or sourdough, chemical yeast, cream of tartar, sodium bicarbonate, or ammonium bicarbonate.

Table 1 shows hereinafter not limiting examples of raw materials which can be used in the present invention for implementing the vegetable base:

Table 1

The selected raw materials are always raw, natural and integer.

The selection of the constituents of the vegetable base affects the sapidity level of the obtained dough.

Therefore, depending upon the wished final product, it is possible to combine one or more vegetable raw materials, for example only fruits in case of sweet baked products, only vegetables in case of salty baked products, and/or combinations of fruit and vegetable.

It is also possible to add further components to the vegetable base, for example pseudo cereals and cereals in grains and flakes, spices and sprouts, selected among, without being limited to, those shown in table 2. The selected raw vegetable materials are washed with running water at room temperature, by avoiding the use of cleaning and/or disinfectant products. Such washing can be performed manually or with use of specific industrial machines for washing vegetables. The washing has the purpose of removing only the possible powder and/or dirt from raw materials, without affecting and/or altering the surface thereof, that is without removing the surface bacteria characteristic of the used product. According to an aspect of the present invention, the base consisting of vegetable material is obtained (i) by cutting the selected raw materials manually or by using a knife and/or slicing machine and/or industrial cutter, preferably at first manually and then by means of industrial cutter, until reaching a half-liquid consistence, and (ii) by whisking the so-obtained half-liquid base.

The use of the industrial cutter has the aim of cutting and grinding the raw materials. In other terms, during the phase of processing with the cutter the raw materials previously cut manually are added in sequence and amalgamated until reaching a half-liquid consistence.

The passage of the half-liquid base in the mixer allows to make such base homogeneous and/or with very fine granulometry. Preferably, the half-liquid vegetable base is poured gradually inside a mixer made of glass or steel, with blades made of steel, and whisked at intervals of 2-3 minutes at a moderate speed, that is 45,000 rotations.

At the end of the homogenization phase by means of the mixer it is possible to add EVO oil in percentage comprised between 2 and 10% based upon the structure level which one wants to provide to the dough.

According to an aspect of the present invention, the processes of washing, manually cutting, cutting by means of cutter, and passage in the mixer are performed while keeping the processing temperature within 21°-25°. Moreover, in order to avoid that the product heats up, the already described different processing phases of the vegetable material can be alternated to resting phases. The processing of the vegetable base, including washing, manually cutting, cutting by means of cutter, and passage to the mixer has an overall duration comprised between 20 and 45 minutes, directly proportionally to the starting density of the vegetable material.

Preferably, the processing of high-density vegetable material, such as fennels, aubergines, mushrooms and/or high-fibrousness material, in particular artichokes, can include the integration of a more liquid vegetable base at the beginning of processing, for example a base consisting of tomatoes, oranges, tangerins, or watermelon.

The flours used in the process according to the present invention are exclusively biological flours, and/or biodynamic flours, and/or whole flours, and/or flours obtained by ancient grains, or combinations of such flours. Not limiting examples of such flours are shown in Table 1. In a preferred embodiment of the present invention the vegetable material base is kneaded with whole biological flour.

Table 2 According to an aspect of the present invention, the flour is added during the first kneading step for an amount comprised between 50% and 70% by weight of the base consisting of vegetable material. The first kneading step, or hydration step, or mixing step, can be performed inside a steel bowl, in which the vegetable base is amalgamated to the flour by using a spatula, so as to obtain a complete absorption of the flour.

According to an aspect of the present invention the first “spontaneous” fermentation process takes place at room temperature during the resting phase of the vegetable base mixed with the flour, and it lasts between 24 and 48 hours. Such first “spontaneous” fermentation process is preferably performed in steel bowl sealed with a half-airtight cover, preferably a removable bowl of a mixer. The covering of the steel bowl with the cover has the function of keeping a humid microclimate, suitable to induce an anaerobic fermentation.

At the end of the first fermentation process, the process according to the present invention comprises a second step of kneading, or hydrating, the vegetable base with the flour selected among the above- listed ones, preferably whole biological flour.

Preferably, during said second kneading step, or second hydration step, the flour is added for an amount comprised between 30% and 40% by weight of the vegetable base. Such second kneading process is preferably performed by means of a mixer using a helix-like arm. Such said second kneading step can last between 6 and 9 minutes until completed kneading.

The flour can even be added gradually during kneading, for example in two fractions equal to 15%, or two fractions equal to 20% by weight of the vegetable base, by performing interruptions of 1-2 minutes so as to keep the processing temperature within 21-25°C. The last addition is useful to give compactness to the base in the last processing minutes and so to obtain a soft, structured base, with high humidity.

The second “spontaneous” fermentation process can take place inside fermentation baskets comprising perforated steel containers having rectangular shape or rounded shape. Preferably the baskets with rectangular shape have sizes equal to 30 x 15 cm; the baskets with round shape can have a diameter equal to 25 cm. ECO BIO greaseproof paper can be placed inside the fermentation baskets. The second fermentation process lasts between 24 and 48 hours, preferably between 24 and 36 hours.

This second fermentation phase takes place in a dedicated room, or fermentative area, at room temperature. Such room is not subjected to humidity and/or temperature control and/or induction. At the end of the second fermentation phase, the dough results to be leavened and characterized by a distinctive “yogurt”-like aroma. This aroma designates that fermentation is correct and that pH is correct.

The following Table 3, in the various processing phases, compares the pH of a dough implemented with whole common wheat and tap water (tap water with pH 5.83) base, with the pH of four different doughs implemented with whole common wheat and different vegetable bases and a fruit-based dough.

From the results shown in table 3 it can be seen the way in which the pH is varied in the developing phase of the bacterial flora and after cooking.

The pH of doughs was determined by means of pH-metre for solid matrixes of HI98161 type (HANNA INSTRUMENTS Italia srl - Viale Delle Industrie, 11 - 35010 Ronchi di Villafranca Padovana), a portable pH-metre for foodstuffs measuring pH and temperature by using the special probe pH FC2023. The airtight professional instrument is compliant with standards IP67. The determination of the acidity of titration was performed by means of dilution of the dough (10g + 90g of distilled water), and homogenization by means of Stative HomogenizerOV5 (Zetalab s.r.l. Via Umberto Giordano, 535132 - Padova - Italy). All detections were performed in triplicate.

The acidification kinetics was monitored for 108 h, by measuring the pH at regular intervals of 24 h, precisely in the hydration step, at time zero, after 24 h, in the pre-fermentation phase, after 48 h, first fermentation (before cooking), and at last 24 h after cooking.

Table 3

As already highlighted, the acidifying power, the value of the lactic and molar acetic coefficient, which defines the fermentation quotient, must have very low values to provide the greater contribution. According to an aspect of the present invention the described process can include an additional step of “forming” the dough which can be performed on the processing table according to one of the techniques known in the food field, comprising forming manually and/or by means of automatic dividing machine and/or winding machine, and/or by means of cutter, and/or by means of rolling pin. Such forming process can be performed before or after the second fermentation process.

In case of production of baked products of “bread” type, the dough could be divided into sizes weighing between 1300 and 1400 g, preferably the minimum size has weight equal to 1330 g. Depending upon the final product, the dough could be processed to assume the wished shape, for example like a baguette, or round shape. In case of the production of products of “pizza base” type, the dough could be divided into pieces weighing 250-300 g and rolled out with wood rolling pin to obtain shapes having diameter equal to about 25-30 cm. Other forming modes are provided in the examples.

At the end of this forming phase, it is possible to perform folds on the obtained pieces before they are transferred inside fermentation baskets. According to an aspect of the present invention, the subject process can include a further re-kneading step at the end of the second fermentation process. Such re-kneading step can be performed by using flours selected among the above listed ones, in percentages comprised between 10 and 20% by weight of the base. In order to compact the dough and make it processable more easily, such dough can be kept in the fridge at a temperature of 5°C for about 12 hours.

In the conventional processes for processing pasta, for example by means of extrusion systems, the dough generally consists by 35% of water and by 65% of durum wheat.

In case of production of products of “pasta” type according to the process of the present invention, due to the fibrous and “sticky” structure of the dough, it would not be possible to use conventional systems for processing pasta. Such conventional systems usually provide a high extrusion temperature, equal to 50°C or higher values.

Then, in case of pasta production, the process according to the present invention can further include a processing step by means of dough sheeter and/or a processing step by means of cutter. The processing step by means of dough sheeter has the function of compacting the dough by making it “tougher” with the purpose of being able to be subsequently processed by means of cutter. Such processing process is performed until the dough appears compact, suitable to be cut and apt to keep the shape. The passages of the dough at the dough sheeter are minimum three, preferably five steps. More precisely, at each step the dough can be dust with a light flour selected among the previously listed ones, and then once come out from the dough sheeter it can be folded into four and again passed through the same.

Such processing procedure takes place preferably at temperature comprised between 15 and 20°C with the purpose of not altering the structure of the dough. In order to ease the sliding of the dough in the cutter, this can be dust with flour selected from the previously listed ones, in percentage comprised between 15 and 20%. According to a preferred embodiment of the present invention, the implemented pasta format is the “medium fettuccina”. According to an aspect of the present invention, the process can include a third fermentation process lasting between 30 minutes- 12 hours. Such fermentation process can take place directly in baking pan, on greaseproof paper, and/or inside a cell, for example inside a pan-carrying cupboard. In case of the preparation of products of pizza type for example, such process is useful for making the dough raising, however it is important that the dough remains humid, since a possible hardening/incrustation could compromise the growth during cooking.

The process according to the present invention can even include an additional cooking step. The cooking step can be performed by using stell slabs, baking trays, soapstones, moulds for desserts. The steel slabs can have standard size equal to 40x60 cm.

The used baking oven can be an oven with refractory bricks or a wood oven. The oven inlet temperature is at most equal to 150°-180°C, preferably not higher than 150°C. Such inlet temperature can be decreased about 8 minutes after placement in oven to reach the cooking temperature.

The cooking can last between 20 and 60 minutes and it takes place preferably at temperature comprised between 120° and 130°C. At the end of cooking, the slabs can be extracted from the oven by means of steel shovel and left to rest for about 2 hours.

After having extracted the products from the oven, they remain hot for about 4-6 hours, during which time the cooking continues and there is evaporation of humidity. The products can be left to cool down for a period of time comprised from 4 to 6 and from 6 to12 hours. The cooling time depends directly upon the formats, in fact smaller formats require shorter time, whereas bigger formats require longer time.

The process according to the present invention can include additional steps of (i) extracting the products from the oven, (ii) stuffing the products, and (iii) putting in oven to end cooking.

The process according to the present invention can include an additional drying step. The drying step can last between 10 and 48 hours, preferably comprised between 12 and 18 hours in the spring/summer season, preferably comprised between 24 and 36 hours in the winter/autumn season. Drying can be performed in a particularly dry environment, with humidity comprised between 40 and 45%, preferably not higher than 45%, and a temperature comprised between 20 and 25°C. It is preferable that the dough dries up in dry environment, that is at not particularly high temperature since in this context the dough would tend to ferment again, optionally inside perforated boxes.

In this phase it is also possible to use a steel separator to keep the products in their position, spaced apart therebetween, and to favour a complete drying.

At the end of drying, the products could be placed again in a half-airtight basket, wherein they could be kept before sale.

The process according to the present invention at last can include a packaging step. Such step can be performed by transferring the dried and/or cooled product in not plasticized paper sachet, and/or paper plasticized only externally. The obtained products in case can be transferred in perforated trays for storage.

The process according to the present invention can include a step of drying the final product.

The present invention also relates to a dough obtainable from the process described herein according to any one of the embodiments.

EXAMPLES

Some not limiting examples of the methods according to the present invention are shown hereinafter. EXAMPLE 1 :

The example 1 relates to a process for the preparation of a dough for implementing a product in “bread” format, starting from flour and from a vegetable base comprising cucumbers.

Percentages of the vegetable base:

The cucumbers are used with all the peel and seeds. Washing the cucumbers in running water at room temperature (3 minutes) and/or in the vegetable-washing machine (7 minutes). Cutting into small pieces the cucumbers manually or with the use of a knife and/or cutter and/or industrial cutter. Inserting the cut cucumbers in the cutter and processing them at intervals of 3 minutes until making them very soft, half-liquid. The process lasts about 3 cycles for 3 minutes more 2 minutes of rest (cycles 3x(3minutes processing+2min rest), for a total of 15 minutes. During the phase of first processing with cutter, additional ingredients are added based upon the order shown hereinafter. one lemon, previously washed and then cut into ½ or ¼ with a ceramic knife, by keeping the peel and the seeds. The lemon is amalgamated to the base of cucumbers by means of a cutter phase of 3 minutes.

Two onions previously washed and cut into ½ with a ceramic knife, including first surface skin. Then a cutter phase of 3 minutes follows.

Once made half-liquid, the base is removed from the cutter and gradually poured in a mixer. Once poured, the compound is mixed for 3 cycles of 1.5 minutes (even in this case the mixing time is always linked to the starting density of the vegetable, more liquid vegetable takes less time with respect to a denser vegetable) at intervals of 2/3 minutes. Once finished the homogenization phase by means of mixer, EVO oil is added to the base and the whole is whisked for 1 minute. In order to avoid that the product heats up, the processing is alternated to resting phases, that is cutting, resting, cutter 3 minutes, resting 1 minute, cutter 3 minutes, resting 1 minute, mixer 1 ½, 2 minutes, resting 1 minute, mixer 1 ½, 2 minutes, resting 1 minute, mixer (cycles 3x (1,5 min processing + 2 min resting), for a total of 10.5 minutes. The processing of the vegetable base between washing of 3/7 minutes, cutting with cutter of 15 minutes, and passage in the mixer of 10.5 minutes requires a total of 33 minutes on the average.

The so-obtained vegetable base is poured in a steel bowl and it is mixed with the flour. A percentage of 70% of whole biological flour out of 100% vegetable base is used.

PRE-FERMENTATION (or process of I ^st FERMENTATION)

The hydration phase involves the use of a light amalgamation, by using a spatula, which moves the base and the flour, by making to absorb the flour to the vegetable base, by making that the flour is almost wholly hydrated. The so-hydrated base is made to rest for 24 h, in the summer period, at room temperature. The resting time produces a spontaneous fermentation. The steel bowl is “sealed” with a half-airtight cover. Once 24 hours have elapsed, the base is rehydrated with a percentage of organic whole flour equal to 30%- 40% by weight of the vegetable base. This second hydration phase is performed with processing by kneading, by using a mixer using a helix-like arm. Such processing lasts from 6 minutes to 9 minutes until complete kneading.

II ^nd FERMENTATION

The percentages of II ^nd hydration are correlated to fermentation.

The addition of flour is performed in this way: as soon as the cover is opened, the flour is added at 15%-20%, then low-speed kneading is started, to make the dough to hydrate gradually. Interruptions of 1-2 minutes are performed to keep processing temperature within 21°C-25°C. The processing is continued for 3-6 minutes and then the additional 15%-20% of flour is added to give compactness to the base in the last 3 minutes of processing.

The so-obtained dough is left to rest for few minutes and then it is overturned on the processing table. The obtained dough appears compact, but soft.

At this point the dough is divided into sizes of 1330g-1400g and a light processing by forming is performed. The shape of the loaves can be like a baguette or round. Folds are made and the pieces are positioned in fermentation baskets.

The so-obtained pieces are placed in a suitable fermentative area and they are made to ferment for 24 hours, until leavening. After 24 hours the dough grows spontaneously and it has a “yogurt”-like smell.

The so-leavened shapes are “gently” transferred on steel slabs and are inserted into the baking oven. The transfer consists in extracting the shapes with the whole greaseproof paper and gently laying them in the steel slabs which on the average have a standard measure of 40x60 cm. On each steel slab 4 shapes are deposited. The shapes of 1330g-1400g are cooked for 50 minutes at the temperature of 130°C, reduced after 8 minutes from placement in oven.

After cooking, the slabs are extracted from the oven, through steel shovel, and left to rest for 2 hours. Once the loaf has reached the room temperature, it is taken manually, overturned on the table and the greaseproof paper is removed. Obtained in this way, the shape has a greater humidity in the underlying portion, the one resting for cooking. Then, the loaves are placed in the basket in “cutting” position, that is straight on the longer side.

In order to keep the loaves in position, a steel separator is used, having the purpose of keeping loaves spaced apart therebetween. This is then kept for 24 hours. The loaves, left in this way to become dry, are turned by 180° in order to bring the bottom side back in the higher position.

The so-dried bread is placed in the half-airtight basket, wherein it could be preserved for sale. The obtained bread is always left to dry for about 24-48 hours.

The selling process involves the packaging of the product with not plasticised paper envelope.

Once placed at home, the loaf is left in the paper envelope and it is superimposed with a plastic bag. The product has to be left “to breath” like a plant. The so-preserved product has a very long consumption duration. During preservation which takes place naturally, the absolute absence of moulds is noticed.

The so-obtained product has the following organoleptic features:

- absence of any type of yeast and sourdough;

- low glycaemic index;

- rich in fibres and vegetable proteins;

- high digestibility;

- high speed in gastric emptying;

- natural probiotic;

- high specific weight;

- high nutritional density;

- unique alveolation, colour and aroma;

- long preservability;

- absence of water;

- absence of salt;

- absence of sugar;

- absence of dyes, preservatives, both direct and indirect additives;

- absence of meat and derivatives;

- absence of fish and derivatives;

- absence of milk and derivatives;

- absence of eggs and derivatives. The indicated process is similar or equal in case of using other indicated vegetables.

EXAMPLE 2:

The example 2 relates to a method for the preparation of a dough intended to the production of a “bread” format with vegetable base comprising artichokes. For the doughs including artichokes a variation in the base preparation is to be underlined. Since artichoke is a particularly fibrous and wooden plant, in order to be processed it requires a liquid base acting as carrier.

In this case, the dough base will be prepared based upon the following percentages: The oranges, including peels and seeds, are cut and processed with the cutter. The oranges are ground until making them wholly liquid. Once made them liquid, onion is added.

Alternatively, it is possible to consider the addition of lemon according to the following recipe.

Once processed the base and made it homogeneous, the process is developed by following the steps described in example 1.

EXAMPLE 3:

A third embodiment example relates to the production of a dough intended to implement a “Pasta” format. For the procedure for processing pasta, one proceeds in the same manner described up to the step related to the second fermentation process, however a percentage of oil equal to 5% is added to the first dough.

PRE-FERMENTATION + 5% of OIL (or I ^st fermentation process)

KNEADING with 30-70% DURUM WHEAT

Once reached the second fermentation, the dough is processed with flour absorption.

The flours used for the production of “pasta” are whole, biological, stone ground too. Senatore Cappelli durum wheat is the most used one.

The second fermentation process is followed by an additional step of re-kneading with addition of 10%-20% of flour. The obtained compact dough is preserved in fridge at 5°C for 12 hours.

The passage in fridge has the purpose of stabilizing and compacting the dough so as to ease the processing thereof. Once extracted from fridge, the dough is placed on the processing table and it is passed to processing for cutting pasta.

The dough is dust with a light flour and it is cut in shapes of 300g-400g which are passed to the dough sheeter.

Five passages in the dough sheeter are made, by implementing 4 folds of the dough at each passage, for a total of twenty folds. Such processing is performed until the dough appears compact, suitable to be cut and apt to keep the shape.

The dough is processed in an environment at temperature comprised between 15°C-20°C with the purpose of not deconstructing the dough, then once reached the wished density the dough is passed to the cutter. The dough is cut, folded and put again in the cutter. In order to ease sliding, it is dust with flour. The flour used to dust the dough and perform the folds is equal to 10%-15% by total weight of the dough. In other terms, on a finished dough outside fridge of 2000g, 200g-300g flour are used on the average for compacting.

Once come out from the cutter, pasta, having format of “medium fettuccina” type, is placed in perforated boxes in order to be dried.

Drying can be made in particularly dry environment with humidity comprised between 40% - 45% and at temperature comprised between 20°-25° max.

Once dried up, it is placed in containers and it is packaged inside paper or plastic bags. Packaged in this way, left half-opened, until complete drying, which is obtained after 15 days, pasta has a preservability time exceeding 5 years. EXAMPLE 4:

The example 4 relates to a method for the preparation of a dough for implementing a format of “pizza base” type.

The vegetable base is implemented by following the process described in example 1, by using tomato, zucchini, and fennel.

Once performed a first and a second fermentation process, the ready base is placed on the processing table and 250g-300g-weighing pieces are selected by cutting.

The portions are rolled out with wood rolling pin and are implemented shapes having diameter equal to 25-30 cm. The so-structured dough is left to ferment for about 6-12 hours. During this third fermentation process the dough is left in the baking pan, with greaseproof paper, and it is covered with a waterproof cloth. The cloth has to cover but not to touch the surfaces.

The cooking of bases for pizza can be made:

1. directly on the baking pans made of steel with greaseproof paper and cooked in oven;

2. on soapstone directly in oven;

3. on backing pan and greaseproof paper in wood oven.

The average cooking time are of 20-25 minutes in oven at a temperature of 100°-150°max.

The bases for pizza can be implemented according to two types: a) BASE FOR PIZZA TO BE SEASONED b) BASE FOR READY PIZZA

In the first case the base is cooked without being seasoned. Once cooked, the base is left to cool down for about 6 hours. Once ready, it is placed in perforated trays and placed in a cupboard with glazed door. This process is useful to keep soft the base, in an environment with half-sealed environment. Placed in this way, it can be preserved for 7 days and keep softness. Then, after other days it loses softness and tends to dry up.

In the second hypothesis, after a first cooking for about 7 min, with the purpose of making the dough to raise and to form a light surface crust, the pizza is extracted from the oven and seasoned with tomato, mushrooms, or other vegetables. The production excludes the use of any animal product or product of animal origin, then meat and derivatives, fish and derivatives, milk and derivatives, eggs and derivatives.

Once seasoned, the pizza is put into the oven again for other 12-18 minutes until complete cooking. Once cooked, it is extracted and left to blend and seasoned with extra virgin olive oil. It can be consumed directly or left to cool down in the perforated trays. The pizza can be consumed within the following 24-48h.

EXAMPLE 5:

The example 5 relates to a method for the preparation of a dough for implementing a variant of the format of “pizza base” type.

The vegetable base comprises the use of sprouts and it is implemented according to the following recipe:

The sprouts can be of durum wheat, spelt, lentils, soya, etc. The sprouts are produced directly by the seeds by hydration for 24 hours, positioned on the perforated baskets, and covered to keep the humidity thereof. For the growth, the sprouts take from 7 to 15 days.

The sprouts are used exclusively in the October/April season; then the phase of natural growth of the sprouts is followed.

The so-obtained sprouts are collected and added to the dough according to the following process. After having formed a half-liquid tomato-and-onion-based vegetable base according to one of the described processes, the sprouts, including the roots, are added gradually to the base and minced by cutter. Such mincing, with intermittence with the purpose of not heating the dough, continues until full incorporation of the sprouts.

Once minced, the compound is poured in the mixer with the purpose of reaching a more homogeneous and finer consistency. The compound includes “threads” of about 1-2 cm. Such structure, “fibre”, makes the dough very soft for a long time. This feature is given by the fact that the sprouts absorb humidity and release it gradually.

The flours are added in percentage equal to 55% before the first fermentation process, or pre fermentation, and in percentage comprised between 15%-20% before the second fermentation process. This because the dough with the sprouts is already very compact and it has already a percentage of 10% of starch deriving directly from the seeds. This base is characterized by its density and structure.

EXAMPLE 6:

The example 6 relates to a method for the preparation of a dough for implementing a format of “cloud and snack base” type.

The vegetable base used for the preparation of such dough is the same used in the examples 4 or 5. However, in this case once implemented the second fermentation process, the dough is cut by forming pieces of 150g-200g, max. 300g. The so-obtained dough is rolled out with wood rolling pin, bringing to a thickness of 3 mm, or 5 mm.

The lower the thickness is, the crispier the “cloud” will be, the higher the thickness is and the crispier and softer the “cloud” will be at the same time.

Once rolled out, the base is moulded with a pasta cutter having the same diameter of the obtained shape. This pasta cutter/mould can even be replaced by a round pizza cutter.

This cutting allows to seal the edges of the dough. Processed in this way, the base is positioned on a baking pan covered with greaseproof paper and it is subjected to an additional fermentation process, as in the example 4. Once this third fermentation process has occurred, the base is inserted in a hot oven and cooked on soapstone.

The oven is brought at the temperature of 180° and, soon after having put the base into the oven, after 3 minutes, it is brought at the temperature of 130°- 150° max.

The initial high temperature of the oven has the purpose of swelling the base surface.

At the end of cooking, the obtained product is extracted and left on baking pan, then transferred on perforated baking pan and at least left to dry in the air. The drying time vary from 24h to 48h.

Once dried, it can be placed and packaged. The same base can be implemented with diameters varying from 10 to 50 cm, even if maintaining the same “cloud”-like feature.

The dough which is obtained can be dry if a base of 3 mm is used, it can be swollen and dry in the upper portion and soft in the lower portion if a base of 5 mm is used. In the last case a soft base and elevated crust is obtained. The so-obtained product can be broken and consumed directly.

EXAMPLE 7:

The example 7 relates to a method for the preparation of a dough for implementing a format of “cake - log base” type. The base to implement the Logs involves the use of the following recipe:

During the first kneading, flour is added in percentage equal to 60% and raisins in percentage equal to 10% of the base, for a total of 100 g of raisins (biological raisings dried in the air).

The first fermentation process lasts 24-48 hours. The second kneading process provides for the addition of 25%-30% of flour. This is followed by a second fermentation process lasting 24 hours. The percentage of flour added in the first kneading process is reduced from 70% to 60% since the raisins are half-dry and will tend to re-hydrate if mixed to the vegetable base of the dough. Obtained in this way, the dough is positioned on the working table and it is processed to implement dough rolls having diameter of 10 cm. These rolls are cut with cutter or knife lengthwise by reaching a thickness of 2 cm.

The so-obtained logs have a weight of 100-110 g. All obtained pieces are positioned in steel baking pans with greaseproof paper and left to ferment for 6-8 hours. They can be covered with watertight cloth or put in baking pan-carrying cupboard. The goal, as in case of bases, is to leave the log surface soft, in order not to compromise the fermentation and pushing during cooking.

After the third fermentation process the baking pans are extracted and placed on the oven for cooking.

The cooking takes place at temperature of 130°- 150° for a period of time of about 20-25 minutes. Once cooking has completed, the trays are extracted from the oven and left to cool down for 6 hours. Once reached the room temperature, the logs can be packaged in paper, paper envelopes and then after 24 hours they can be positioned in plastic bags, above the paper envelope. The so- implemented product can be preserved for a long time.

EXAMPLE 8:

The example 8 describes a method for the preparation of a dough intended to implement a format of “cake-tart base” type.

The used jam is sugarless. The base preparation follows the process described in the preceding examples, comprising the optional addition for example among apples, apricots, strawberries, peaches, watermelon, or melon. During the first kneading process, a percentage of flour equal to 70% is added. During the second kneading process, before the second fermentation, flour in percentage equal to 20-30% is added. The dough then can be processed according to two processes:

1. The dough is processed and rolled out by means of rolling pin by reaching a thickness of 1.5- 2 cm. A tart mould with greaseproof paper is used to avoid the dough from sticking to the surface. The dough is subjected to a third fermentation process lasting 6-8 hours. Once fermentation has ended, the baking pan is transferred into the oven and the dough is cooked at temperature of 100°C-130°C for about 8-10 minutes. Cooking gives the push to fermentation and the base will grow. At half-cooking the baking pan is extracted and the dough is coated with a previously prepared fruit compote. Then, the baking pan is placed again in the oven and the cooking is completed for further 15-20 minutes until complete cooking. Once cooking is completed, it is left to cool down for one hour, at the end thereof the tart is extracted from the shape/mould with the purpose of avoiding the creation of cooking condensation between the shape and the tart. Once cooled down, after about 2-3 hours, the greaseproof paper is removed and the tart is placed on a perforated baking pan. After 24 hours, it can be packaged.

2. The dough is processed to reach a thickness of 2.5 cm and placed in the mould/baking pan for tart. The dough is left to ferment for 30 minutes and then placed in oven. For cooking and decoration, the same procedure already shown in point 1 is followed.

For the tart decoration a previously implemented fresh fruit puree is used, comprising for example apples, apricots, peaches, banana, melon, obtained by passage in the mixer in order to reach a dense-liquid consistence. A percentage of 10% of biologic extra virgin olive oil is added to the puree.

EXAMPLE 9:

The example 9 relates to a method for the preparation of a dough for implementing a product of “Panini” format (sunflowers).

The procedure follows what described in the example 1 for implementing a format of “bread” type. After the second fermentation process, the dough is positioned on the working plane slightly floured to ease processing, and it is kneaded manually by means of 2 or 3 rolling passages. The dough is then cut for implementing a format of “sunflower” type in pieces with weight equal to 150 g.

Such pieces have square shape and are re-processed by rolling until making them a ball with diameter of 5 cm. Once arranged on the table they are carved with suitable cutter in form of circular apple-cutter. The side pressure of the cutter engraves and defines the edges of the sandwich, whereas the central portion engraves the sandwich’s central portion by defining the rays with a central circle, by implementing indeed the shape of a sunflower.

Once engraved, the sandwiches are placed on the oven baking pan (40x60 cm) on greaseproof paper base. Then, they are transferred inside the baking pan-holders and left again to ferment for about 6-8 hours.

The baking pans are covered with a watertight cloth in order to avoid that the surface of the sunflowers hardens during the fermentation hours. This takes place at room temperature and natural humidity. This avoids the surface encrustation which would compromise the natural leavening in the fermentation hours and would reduce the heat push at time of positioning in cooking.

At the end of the third fermentation process, that is after 6-8 hours, the sunflowers are placed in oven at a temperature of 120°-130° for about 20-25 minutes. The cooking takes place directly on the baking pan with greaseproof paper base. Once cooked, they are extracted from the oven, placed in the backing pan-carrier, and they are made to cool down in natural environment for about 6 hours. Once cooled down, they are packaged in paper envelopes for the first 24 hours and then over the paper an additional plastic bag is put with the purpose of preserving humidity. The bag is kept always open, not sealed, in order to make the product breathable.

A variant of such product can be obtained by implementing a shape of “sunTstar” type.

In this case the dough obtained after the second fermentation process is placed on the working surface and it is rolled out by using hands and a wood rolling pin, by reaching a height of 2.5 cm. The dough is so engraved with a mould in form of “sunTstar”.

The lateral engraving of the edge allows to seal fermentation, by easing the swelling of the dough in the cooking phase as in case of sunflowers.

EXAMPLE 10:

The example 10 relates to a method for the preparation of a dough for implementing a format of “Biscuit” type.

An additional devised recipe which can be highlighted is the one for implementing a biscuit. The vegetable base used includes fruit or beet..

The base is added with:

Once added these components to the base, this is slightly processed in order to make them be hydrated, then the base is made to rest for 3 minutes.

The so-finished base is added with:

A first fermentation process according to what already described in example 1 follows.

At the end of a second fermentation process, the compound is poured directly in a mould/shape for desserts, for example round or with a perforated or rectangular shape. The half-soft dough is left to slide in the mould until the height of 5 cm. The same mould is always covered with greaseproof paper. Arranged in this way, the dough is left to ferment for further 30 minutes and then it is cooked in oven at the temperature of 100°-130°C for a period of time di 20-30 minutes.

Once cooked, it is extracted from the oven and removed from the baking pan to avoid the formation of condensation, it is then positioned on perforated baking pan and then left to cool down by following the process of the “tart” example.

Study on the time of the first fermentation process (pre-fermentation) and of the second fermentation process

After long years of experiments (2010-2020), it has noted that the duration of the spontaneous fermentation processes is directly related to season. In fact, in the productive cycle, it is noted that the fermentation time vary in a way directly correlated to the season; being the fermentation temperature equal, in fact it can be noted that the periods of time required for the fermentation process float regularly by following the seasonal course (Graphs 1 and 2).

It can be noted that in the autumn and winter months the first fermentation (or pre-fermentation) process, being temperature equal, requires 36-48 hours, then to reduce to 24 hours in the summer months. As it is highlighted in processing experiments, by isolating the dough at stabilized temperatures, the second fermentation process too is influenced by season, and the fermentation time follows the course illustrated in Graph 2. From this processing it was possible to extrapolate an important meaning observing a variability curve linked to the season. That is ferments and enzymes respond directly to the various cyclic phases of seasons rather than to the environmental temperatures. As noted, in fact, in a controlled environment at the temperature level their swallowing- up speed increases in spring and accelerates in summer and then slows down in autumn/winter. The process follows a natural cycle without ever stopping.

Characterization of the products

The results of the characterization of the obtained products, performed at the microbiological-food analysis laboratories Analysis srl Frazione Pantalla - 06059 Todi (PG), are shown hereinafter.

3 samples of bread, or fig bread with whole spelt, tomato bread with Senatore Cappelli whole Durum Wheat Flour, and zucchini bread with whole common wheat flour (the latter was used even to measure the in vivo glycaemic index) were analysed by the laboratories.

The analysed breads are characterized by the following nutritional and preservation values:

Table 4 - Fig Bread - Whole Spelt - 1 kg - closed packaging - arrival date 09/09/15 - analysis start date 10/09/15

U = The shown uncertainty is the extended uncertainty calculated by using a covering factor equal to 2 from a level of confidence approximatively of 95%. For microbiological research the lower and upper limits of the confidence interval with a probability level of 95% K=2 are shown. The results of the microbiological tests are issued according to what provided by standard ISO 7218:2007/Amd 1 :2013. QL = quantification limit

Table 5 - Tomato Bread - Sen-cappelli Durum wheat - 1 kg - dosed paper packaging - arrival date 09/09/15- analysis start date 10/09/15

U = The shown uncertainty is the extended uncertainty calculated by using a covering factor equal to 2 from a level of confidence approximatively of 95%. For microbiological research the lower and upper limits of the confidence interval with a probability level of 95% K=2 are shown. The results of the microbiological tests are issued according to what provided by standard ISO 7218:2007/Amd 1 :2013. QL = Quantification limit

Table 8 - Zucchini Bread - Whole common wheat - 1 kg - dosed paper packaging - arrival date 09/09/15- analysis start date 10/09/15

U = The shown uncertainty is the extended uncertainty calculated by using a covering factor equal to 2 from a level of confidence approximatively of 95%. For microbiological research the lower and upper limits of the confidence interval with a probability level of 95% K=2 are shown. The results of the microbiological tests are issued according to what provided by standard ISO 7218:2007/Amd 1 :2013.

QL = Quantification limit

Moreover, analyses were performed by the “Laboratorio di Analisi Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche” (Via G. Salvemini, n°1 06126 Perugia), in order to determine the percentage of total fibre in the product. For this type of analysis two significative bread samples were selected, specifically: Sample 1, beet and whole common wheat bread, and sample 2, fennel and whole common wheat bread.

The analysed breads are characterized by the following values of total dietary fibre:

Table 7 - Material: Bread; Analytical technique: gravimetric/Kjeldahl examination

Determination of the in Vivo Glycaemic Index

Analyses were performed for the determination of in vivo glycaemic index. The in vivo glycaemic index (IG) was determined by the Clinical Analysis Laboratory (SALVATI DIAGNOSITCA srl Terni - Tr).

The analyses were performed on a heterogeneous sample of adults, aged between 31 and 81, of Caucasian race, being aware of the study procedures and with signed informed consent. The measurements of glycemia were acquired on fasting subjects as follows: a first venous sampling in the morning on an empty stomach was performed, then a sample of 100g of zucchini bread was given. After 60 minutes from ingestion, the subjects were subjected to a second post-prandial venous sampling. Glycemia was determined by GOD/POD method at 37°C. The final IG value of the product was calculated as average of the individual IG values of the subjects participating to the study. Under experimental conditions of the study, the bread produced according to the process of the invention highlighted an IG value equal to 11.22 % (Table 8).

Table 8 - Glycaemic analyses met. GOD-POD at 37°C

Analysis of the dough under Stereoscope and Microscope

It is possible to show with photos processed under stereoscope and microscope (Figure 3; Figure 4; Figure 5) the different structure of a dough with vegetable base, according to the process of the invention, and a dough with H2O and flour base. The structural difference of the starch of the dough implemented with flour and water, compared to the structure of the dough with flour and vegetable base, is very clear.

The photos were developed by using Stereoscope x70 and Microscope x600, and highlight the different structures as better specified in the following scheme: Table 9

In the images of the samples with vegetable base the granular structure of the starch, typical of the images of a dough implemented with flour and water, disappears, and it is replaced with a fibrous structure. This highlights how the fermentative action of the base object of the invention structurally breaks down the starch molecule.

Sensory Characterization of Bread The evaluation of the sensory properties of bread was performed by a not trained panel consisting of ten tasters. For each one of the selected sensory features a score comprised in the range 0-10 was assigned.

For the evaluation 3 different samples were used, specifically the sample with whole common Wheat and zucchini base was selected, by comparing it with a Whole Common Wheat bread implemented with sourdough leavening, and a bread di Whole Common Wheat and Brewer’s yeast.

Three observations per sample were performed. In preparation for the evaluation, the breads were kept at room temperature for 24h and subsequently selected in slices having thickness of 2 cm. The slices then were separated into 4 portions. Each taster received 2 of these 4 portions per sample. Description of the sensory attributes:

1. Colour: evaluated in a colorimetric scale comprised between dark brown and dark grey (0= light grey; 10 dark brow)

2. Humidity: evaluated by viewing the sample and touching it with fingers (0 = dried, dry, 10 = optimum)

3. Alveolation: evaluated visually on the crumb (0= absent, 10=fine)

4. Development: evaluated visually on the crumb (0= compact /heavy, 10= soft spongy)

5. Global Smell: intensity evaluated by bringing the sample to the nose (0 = poor, 10= intense)

6. Fragrance: intensity evaluated by bringing the sample to the nose (0 = imperceptible-flat, 10 = intense)

7. Toasty smell: intensity evaluated by bringing the sample to the nose (0 = imperceptible 10 = intense)

8. Smell of Cereals: intensity evaluated by bringing the sample to the nose (0 = imperceptible 10 = intense)

9. Sweet: intensity evaluated during chewing (0 = imperceptible, 10 = intense)

10. Sour: intensity evaluated during chewing (0 imperceptible, 10 = evident sour)

11. Global taste: intensity evaluated during chewing as combination of the aromatic and gustative intensity (0= poor; 10 = high aroma) 12. Taste of cereals: intensity evaluated during chewing (0= weak 10= intense)

13. Hardness: evaluated on the crust by compressing the sample among fingers (0=excessive 10= optimum)

14. Crunchiness: evaluated on the crust by compressing the sample among fingers (0=absent, 10= optimum)

15. Cohesiveness: evaluated on the crumb by compressing the sample among fingers (0=crumbly, it crumbles, 1 = optimum)

Table 10 The results of the sensory analysis are highlighted in the cobweb-like graph (Figure 6) and they are processed as average in the responses of the participants to the panel test. The results show the way in which the zucchini sample has intense colour and humidity, while maintaining good crust and good crunchiness. The sample has even marked characterizing odour and taste, compared to the samples with natural leavening and with brewer’s yeast.

Study of the effect of the product on consumers With the purpose of defining the effects on the long-term use of the product, an experimentation on 20 volunteers was performed. The experimentation involved the daily use of bread (for this study the zucchini bread sample was selected). The performed experimentation was aimed at evaluating the impact of the product on the general health of the participants in the experiment.

Among the attributes and the questions thereto the participants should answer, particular attention was paid to the sensory attribute “sour taste”, (thereof it was significant to evaluate its evolution), the digestibility (time of permanence in the stomach), satiety (time elapsed between the use of the product and feeling of new hunger), intestine (meant as action regulating action at intestinal level), and intestinal transit (meant as time of gastric emptying).

The volunteers were also asked to evaluate their own physical state, with respect to physical strength, mental clarity, time required for the night rest, and general physical state.

For each evaluation, the volunteers should attribute the score in the scale (0-10), defined as follows

1. Sour taste 0 = imperceptible 10 = evident

2. Digestibility 0 = not digestible 10 = optimum digestibility

3. Satiety 0 = not satiating 10 = much satiating 4. Intestine 0 = lazy 10 = regular

5. Intestinal Transit 0 = slow 10 = fast

6. Force 0= a little physical strength 10 = a lot of physical strength

7. Lucidity 0= mental fog 10 = lucidity and mental brilliance

8. Rest 0= long night rest time >8h 10= short night rest time <8h 9. General Physical State 0= mediocre 10 = optimum

Table 11

The experiment highlighted the following peculiarities: the sour taste, felt by the sample participating in the experimentation, disappeared after 5 days.

This piece of data is correlated directly to the alkalinizing action of the product in the body. In fact, in the various years of experimentation and evaluation, it was found that the sour sensation felt by some tasters is directly correlated to their own body acidity. This is prevalent in subjects having mainly carnivorous, industrial, diet, characterizing indeed in generating body acidity; such sour sensation is wholly absent in the tasters following mainly vegetarian/vegan (alkalinizing) diet.

Then, the sampling allows us to demonstrate that the sensation of felt “sour taste”, represents a parameter evaluating one’s own body acidity. That is the acidity which is felt on the first days of tasting the sample, shows us like a litmus paper the subject’s body acidity.

This acidity, feeling of acidity, disappears in all tasters after 5days of daily consumption of the sample, becoming neutral.

This piece of data shows the alkalinizing action developed by the product in the organism and the direct correlation with the intestinal regeneration (Probiotic Action).

The features of digestibility, satiety and regularization of the intestinal transit, appear immediately very evident as from the second day of use.

Correlatively an increase in the physical, mental strength and decrease in the hours of rest as from the 4/5 ^th day is noted.

Then, we can state that, as observed in the panel of consumers and in the several years of experimentation, the daily consumption of the bread produced according to the process illustrated in the present invention involves a satiety increase and an appetite stabilization in all subjects, as well as a clear improvement and stabilization of the intestinal discharge, an increase in concentration and in emotive stability.

Moreover, it is highlighted that such types of evaluations and experimentations can be performed only on general samples of consumers and they cannot be reproduced in any way in laboratory.

In fact, this type of research was developed in these experimentation years 2010-2020, thanks to the support of many people, who thanks their collaboration allowed to discover peculiarities and features which can be detected “in vivo” only.

Study with Radionic Measurements of the Product Analyses and radionic measurements on the product and on the biochemical effects of the product on a sample of 10 consumers were further performed.

The measurements were performed by Dr. Gabriele Muratori (General Practitioner at SSN in Forli- Cesena, Specialisation in Hygiene and Preventive Medicine, Chinese traditional Pharmacology, Practice of radiesthesia at medical level, Via Giuseppe Garibaldi, 4, 47039 Savignano sul Rubicone FC) and by the Bioenergy Research Centre (George Lakhovsky, Radiesthesia - Geobiology - Radionic Via Aquileia, 17 47900 - Rimini (RN)).

The measurements were performed on a sample of products by using the radionic method with use of Biotensor instrument (BIOTENSOR produced and distributed by ST. RA. LAK Via Aquileia n. 1 - 47921 Rimini).

Biometer takes the name from the French physicist Alfred Bovis (1871-1947) who established a way to measure the energy of the several substances, while he was making research among the big pyramids of Egypt in the 30s. Bovis’ work was further developed by the electric engineer Andre Simoneton, who at the end of 40s perfected Bovis scale and used it to evaluate food, by classifying it based upon the level of freshness and energy. The unit of measure of Bovis scale is expressed in BU (Bovis Unit).

The scale is based upon a unit of measure of the wavelength, called Angstrom, used in microphysics. An Angstrom is equal to the ten millionth portion of a millimetre.

Bovis’ biometer is graduated from 0 to 10.000 Angstrom units, corresponding, according to the authors, to the plan of the physical life. 6,500 Angstrom units are considered the minimum threshold for the psycho-physical well-being of man, below which, the more one goes towards zero, the more aggressive the vibrations of the place become for the good health. From 6,500 units up, towards 10.000, a place, from neutral, converts into advantageous and, sometimes, in too much recharging for the organism since man should live at about 7,500/8,000 units.

By introducing the concept of «radiovitality» (radiovitalite), Simoneton divided in particular foodstuffs into four fundamental categories, based upon the level of emitted radionic energy: from 6500 to 10000 BU and over: food above 6500 angstrom, which Simoneton considered the usual wavelength issued by the human beings and thereto then it should refer, would be very rich in energy; all fruits and vegetables would belong to this category, since they are raw and just collected; even legumes, wheat, olive oil, as well as butter, clams and sea fishes as long as they keep a certain freshness; from 3000 to 6500 BU: fresh eggs, peanut oil, boiled vegetables, brown sugar, cooked fish, milk, wine, especially red wine, which Simoneton considered supporting foodstuff, would be part of this second category; from 3000 UB down: these would be lower foodstuff such as cooked meat, cured meats, boiled milk, tea, coffee, chocolate, white bread and fermented cheese.

0 BU: food with no emanation is considered by Simoneton energetically dead: all food preserves, margarines, industrial products, refined white sugar, pasta, spirits, and generally all those which had been subjected to chemical processing, would have this feature.

According to Simoneton, whereas food with low or null charge would subtract energy from organism to be able to be assimilated, those emitting electromagnetic vibrations higher than a certain threshold would provide a higher nutritional content than their chemical and caloric component. The latter then would not suffice to be able to establish the nutritional value of foodstuff.

«Upon developing this concept Simoneton was struck by the fact that the teturnipsutic virtues attributed, since the dawn of history, to herbs, flowers, roots and barks should not depend upon their chemical content but upon the healthy wavelengths they irradiate.» (Peter Tompkins, The secret life of plants, It.trans., page 296, II Saggiatore, 2009). The radiations emitted by food would result to be visible even through suitable Kirlian photography. Table 13 shows the results of the radionic measurements performed on different types of bread, biscuits and pasta, implemented according to the invention (table 12). The measurement is aimed at evaluating the product radiovitality at time of its production and its duration within 60 days. Table 12

Table 13

From the performed measurements it is highlighted that all products have values higher than 6500, which classifies them in the First Category, as defined by Ing. Simoneton, “HIGHER FOOD” with frequency comprised between 6,500 and 10,000 A. Such vitality remains very high even 60 days after production, as the additional 4 control measurements demonstrate.

Still within the radionic measurement, an additional study was performed on a group of 10 volunteers, aged between 30 and 70, of Caucasic race, being aware of the study procedures and with signed informed consent. A bread sample (zucchini sample) was given to the subjects, to be eaten regularly for an established period of time: the consumption should have to be daily and it provided for the consumption of the sample instead of bread and pasta, while maintaining for the remaining part their own usual diet. Radionic measurements on the several organs were performed on the volunteers, as highlighted in table 14, at time zero, that is before using the product, and at regular time intervals, for a consecutive period of 10 days.

The radionic analyses show the vitality of organs of the single consumers, expressed in percentage with respect to the maximum 100% operation, at time zero and after the sample ingestion, up to 10 days. The measurements on the subjects were performed by two laboratories with the double-blind technique.

Table 14

The results were processed statistically as averages of the results of the individual samplings.

The results of the measurements performed on all organs and more specifically on the Endocrine and Digestive system highlight that the vitality of all organs, and of the body as a whole, increases as from the 1 ° day of use of the sample and stabilizes in a balanced way as from the 7 ^th day. Such piece of data has a direct correlation with the personal analyses shown in Table 11. Even the use of such survey instrument allows us to be able to be pioneers in the methods for body-electrical evaluation characterizing the radionic instruments. Determination of the content of Vitamin B12 in bread with zucchini vegetable base

Analyses for determining the presence of vitamin B12 in a sample of bread with zucchini-based vegetable base was prepared according to the process of the invention.

The analyses were performed by the Laboratory CHELAB S.r.l. Sole Shareholder, (Company subject to the direction and coordination of Merieux Nutri Sciences Corporation Head office ): Via Fratta 25 31023 Resana, Italy.

The results of the performed analyses are shown in the following Table 15.

Table 15 As it can be noted from the above-shown results, starting from vegetable materials without vitamin B12, such as zucchini and common wheat flour, the process according to the present invention allowed to obtain a baked product having an amount of vitamin B12 comparable with the amount of vitamin B12 existing in a chicken egg white (that is equal to 0.09 μg/100g of product; source: www.valore-ajimenti.it). This is made possible through the fermentation process of the vegetable base by enzymes and ferments, apart from bacteria, free in atmosphere or present naturally in the used raw materials.