OAT-BASED DOUGH AND PRODUCTS THEREFROM

• Main Author: JIANG-BIRCH, LOUISE
• Format: Patent
• Language: English; French
• Published: 18.11.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

A dough formulation comprising 55 to 80% oats; 7 to 35% pulse flour; 7 to 25% binder; and up to 1% salt, dry weight, combined with water from 0.8 to 2-fold the weight of the dry ingredients. Oats may include oat flour; ground or partially ground Scottish oats, quick oats or rolled oats; steel cut oats, or combinations. Oat flour may be from naked oats. The dough formulation may be used for baked or boiled products such as breads, rolls, dumpling wraps or noodles. Products formed from the combined oats and pulses together in a dough, have the nutritional benefits of high fiber, high quality protein, optionally gluten-free, and with good consumer acceptance. Breads or rolls require no yeast or advance rising before baking, but rise due to steam expansion. Wraps made from the dough formulation can be readily separated after stacking, freezing and/or thawing.