Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Reexamination Certificate
2001-05-29
2003-10-21
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
C426S094000, C426S138000, C426S808000
Reexamination Certificate
active
06635298
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to a method for making thin, non-yeast leavened food products from waxy barley cultivars.
BACKGROUND OF THE INVENTION
With growing consumer demands for foods with improved nutritional value, barley is gaining renewed interest as a food crop. Barley contains several components, most notably &bgr;glucan, dietary fibre, and tocopherols which have been reported to have desirable healthful benefits. Recommendations to consume high fibre, high complex carbohydrate diets in order to reduce cholesterol levels could be achieved through the consumption of barley based food products.
However, when barley flour is used to fully or partially replace wheat flour in many cereal based food products, undesirable effects in the final product are often observed. These undesirable effects often include problems with product texture (increased gumminess) and product colour. For example, Berglund et al (Berglund et al, 1992
, Cereal Foods World
37:707-714) found poor product volume and color in pan bread (26% barley flour) and muffins (70% barley flour) and poor color in spice bars (100% barley flour). Similarly, Klamczynski and Czuchajowska (Klamczynski and Czuchajowska, 1999,
Cereal Chem
76:530-535) observed poor volume in quick breads made from either 20% waxy or nonwaxy barley flour with 80% wheat flour. This is because properties such as high &bgr;-glucan, fibre and water absorption and low gluten and amylose may negatively affect processing and textural quality in some food products. As discussed herein, these properties may in fact be beneficial for production of thin, non-yeast leavened food products, for example, tortillas, tacos, chips and the like.
SUMMARY OF THE INVENTION
It is therefore an object of the invention to provide thin, non-yeast leavened food products made from barley flour from barley cultivars with waxy starch properties.
According to an aspect of the invention, there is provided a method of producing a non-yeast leavened product comprising: providing a quantity of barley flour from a barley cultivar having low (<10%) amylose content; combining the barley flour with other ingredients to produce dough; and preparing the thin, non-yeast leavened food product from the dough.
The barley cultivar may be selected from the group consisting of CDC Alamo, Shina Waju, CDC Candle, SB 94917 and SB 93977. As will be apparent to one knowledgeable in the art, other low amylose cultivars are also suitable.
The barley flour may be milled flour.
REFERENCES:
P. T. Berglund, C. E. Fastnaught and E. T. Holm, “Food Uses of Waxy Hull-less Barley”, Sep. 1992,Cereal Foods World37: 709-714.
Artur P. Klamczynski and Zuzanna Czuchajowska, “Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products”, Apr., 1999,Cereal Chemistry76: 530-535.
Mitre-Diestre, C.M., Ames, N.P., Rooney, L.W. and Waniska, R.D. 2001. Effect of amulose and -glucan content on barley tortilla properties. Tortilla Industry Association Technology Meeting. Los Angeles, California, May 2001.
Sopiwnyk, E., Ames, N., Therrien, M. 1999. Physicochemical properties of starches from Chinese barley cultivars. AACC Annual Meeting. Seattle, Washington. Oct. 31-Nov. 3, 1999.
Ames, N., Sopiwnyk, E. and Therrien, M. 2000. Composition and textural properties of barley tortillas. Agri-Food 2000 CIFST Poster Session. Winnipeg, MB. Jul. 15-19, 2000.
Ames, N., Sopiwnyk, E. and Therrien, M. 2000. Properties of Tortillas Made from Canadian and Asian Barley Cultivars. Dietary Fibre Conference 2000. Dublin, Ireland. May 13-17, 2000.
Barley's future waxes brighter. News article by Karl Kessler. In. The Furrow. Mar. 2000.
Chemist goes against the grain by creating real ‘barley sandwich’. News article by Randy Boswell. In: The Ottowa Citizen. Dec. 6, 2000.
Barley makes good tortilla. News article by Andrea Geary. In: The Western Producer. Apr. 27, 2000.
A new niche for barley? News article by Lorraine Stevenson. In: The Manitoba Co-operator. Apr. 6, 2000.
Tortillas could be boom market by barley. News article. In: Western Grains Research Foundation Report. Feb. 1, 2000.
Ames Nancy
Sopiwnyk Elaine J.
Therrien Mario
Battison Adrian D.
Dupuis Ryan W.
Her Majesty the Queen in right of Canada as represented by the
Tran Lien
Williams Michael R.
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