公开(公告)号：US20130209648A1

公开(公告)日：2013-08-15

申请号：US13813967

申请日：2011-08-05

申请人： Chandrika Mohanan ,  Suresh Kumar Nediyedath ,  Akalya Shanmugam

发明人： Chandrika Mohanan ,  Suresh Kumar Nediyedath ,  Akalya Shanmugam

IPC分类号： A21D2/36

CPC分类号： A21D2/362 ,  A21D2/183 ,  A21D10/005 ,  A21D13/42 ,  A23L7/109 ,  A23L7/198 ,  A23L29/238 ,  A23V2002/00 ,  A23V2250/506

摘要： The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

摘要翻译： 本发明涉及小麦粉组合物，包含面粉组合物的面团组合物和包含小麦粉组合物的食品。 它特别涉及适用于制备扁平面包（包括印度式面包被称为chapatti），面条和面食的小麦粉成分。 在较高水平添加口香糖的问题虽然有助于改善面团的颜色和流变性质，但在面团制备过程中以及消费扁平面包时都会遇到一种蜜饯。 在面条中也出现了同样的问题，其中加入口香糖以改善流变性，如炒面和面食。 令人吃惊的是，已经发现包含豌豆粉和瓜尔胶的小麦粉组合物容易加工成柔软的面团，并且可以容易地加工成扁平面包，面条或面食，并且烘焙食品（扁面包， 面条或面食），也是柔软的，但具有可接受的感官特性。