GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads.
1 . A method for use in making baked products, comprising the steps of:
hydrating chia seeds to obtain a hydrated chia seed component; and
using the chia seed component as an emulsifier and texturizer in preparing a baked product.
2 . A method of claim 1 , wherein said step of hydrating comprises forming a mixture of about 10-20% whole (unground) chia seeds and 80-90% water by weight and allowing the mixture to stand a length of time so that water is absorbed by the seeds.
3 . A method of claim 2 , wherein said step of hydrating comprises allowing the mixture to stand at a temperature between about 13° C. and 21° C. for at least about 30 minutes.
4 . A method of claim 3 , wherein said step of hydrating includes allowing the mixture to stand in a minimal light environment.
5 . A method as set forth in claim 1 , further comprising the step of combining the component with gluten-free flour ingredients to create a dough.
6 . A method as set forth in claim 5 , wherein said dough comprises a emulsification wherein water is sequestered in said emulsification, substantially free from pooling, for a time period sufficient for formation of said baked product.
7 . A method as set forth in claim 1 , wherein said chia seed component comprises a gel upon hydration.
8 . A method as set forth in claim 7 , wherein said gel comprises a polysaccharide network that allows for water binding, texturization and emulsification within gluten-free or vegan dough products.
9 . A method as set forth in claim 7 wherein said gel comprises a hydrocolloid that acts as an emulsifier to combine oil and water and prevent their separation for a time period sufficient for the formation of gluten-free or vegan baked products.
10 . A method as set forth in claim 5 , further comprising the step of combining said dough with stabilizing ingredients to provide a desired structure for gluten-free or vegan baking.
11 . A gluten-free baked product formed by the process of any one of claims 1 - 10 .
12 . A vegan baked product as formed by the process of any one of claims 1 - 10 .
13 . A method as set forth in claim 1 , further comprising the step of combining the component with gluten-free flour ingredients to produce a vegan, gluten-free baked product.
14 . A dough, batter or baked product (“article’), comprising:
hydrated chia seeds; and
gluten-free flour.
15 . An article as set forth in claim 14 , wherein said gluten-free flour comprises at least one of brown rice, quinoa, tapioca, nuts, legumes, potatoes, amaranth and vegetable matter.
16 . An article as set forth in claim 14 , further comprising a stabilizing ingredient.
17 . An article as set forth in claim 14 , wherein said stabilizing ingredient comprises one of xanthan gum and rice bran extract.
18 . An article as set forth in claim 14 , wherein said baked product is a vegan product.