DEVELOPMENT OF GLUTEN-FREE FLAX SEED BISCUITS

Abstract

The present invention relates to the development of gluten-free biscuits formulated with soy-protein flour and enriched with ground flaxseed. Recognizing the dietary needs of individuals with gluten intolerance, this formulation aims to provide a nutritious and palatable alternative to traditional wheat-based biscuits. The inclusion of flaxseed not only enhances the nutritional profile—offering significant levels of protein, fiber, and a-linolenic acid—but also adds functional benefits associated with its bioactive compounds. The method involves mixing soy-protein flour, ground flaxseed, cornflour, and baking powder to create a dry mixture, which is then combined with a creamed mixture of sugar and butter to form a dough. This dough is rolled out, shaped, and baked until golden brown. The resulting biscuits are designed to cater to the growing demand for health-conscious, gluten-free snack options while delivering the added advantages of flaxseed.

Specification

Description:BACKGROUND OF THE INVENTION
A biscuit is a readily consumable, reasonably priced, and useful food item. It is one of many baked items that often contain wheat flour. Those who are gluten intolerant, however, are unable to consume wheat flour. Gluten exposure affects the immune system, which may lead to intestinal villi damage or death as well as poor nutritional absorption. It's referred to as celiac disease. In the process of making bakery products, replacing gluten might be difficult. The present work aimed to develop gluten free biscuits by using gluten-free flour like soy-protein flour. The biscuit is also incorporated with flax seeds. Worldwide, flaxseed is grown for its oil, fibre, and nutritional value in addition to its medical uses. Because of its bioactive potential, flaxseed has emerged as the main focus of nutrition and disease research. The need for the creation of functional and nutraceutical foods has increased as people become more conscious of the need of eating healthily for their overall health. Numerous research has indicated that flaxseed is the leading functional dietary product. It has notable concentrations of protein, fibre, phytoestrogen, a-linolenic acid, and minerals. Our goal is to develop gluten-free biscuits with flax seeds incorporated to resolve the issues of gluten intolerant people and possessing the nutraceutical properties. This patent emphasises on the development of gluten-free flax seeds biscuits.


PROBLEM ADDRESSED BY THE INVENTION:
Those who are gluten intolerant, however, are unable to consume wheat flour. Gluten exposure affects the immune system, which may lead to intestinal villi damage or death as well as poor nutritional absorption. It's referred to as celiac disease. This biscuit is gluten-free which resolve these problems that are faced by gluten intolerant people. Gluten intolerant people are allergic to wheat and they have issues related to digestion of it, bloating, vomiting, diarrhoea.
Our product is consumable to all age groups including young to old age people. Biscuits are that form of food which can be consumed easily by patients as well. So, this invention resolves the problem of age restricted food consumption.
CN109418358A The invention discloses a kind of milk biscuits, are related to food processing field.The production method of milk biscuits is: ingredient ? base ? baking ? cooling ? vanning, the ingredient is by Self- raising flour, milk powder, egg, milk, butter, sugar mix stir evenly by a certain percentage, required shape is made, it is then placed in oven and bakes, base is put into oven middle layer, upper and lower temperature control is in 180 degree, 12 minutes or so roasting, surface is micro- golden yellow.Biscuit of the invention contains various nutritional ingredients, full of nutrition, in good taste.And carbohydrate content is low, is good for your health.
RESEARCH GAP:
• This biscuit is gluten-free which solves the issues of celiac disease.
• The biscuit has additionally, flaxseeds in it which has tons of nutritional benefits.
• The biscuit possess neutraceutical properties.
CN111149831A The invention discloses a coix seed cookie, which is composed of the following raw materials in parts by mass: 15-25% of eggs, 10-20% of corn oil, 25-35% of wheat flour, 20-30% of coix seeds, 2-10% of white granulated sugar, 2-7% of whole milk powder and 1-5% of salt. The invention also discloses a preparation method of the coix seed cookie. The invention uses corn oil in vegetable oil to replace animal butter, the vegetable oil is healthier than the animal butter, and the human body obesity caused by the animal butter can be avoided; according to the invention, no chemical leavening agent is added, and in the preparation process of the cookies, the crisp and leavening effect of the cookies is achieved by a physical method, so that the harm to human bodies caused by the use of the chemical leavening agent is avoided; by improving the formula of the biscuit and adding the coix seeds in a reasonable ratio into the formula of the biscuit, the nutritional value of the biscuit can be effectively increased, so that the biscuit has the effects of tonifying spleen and stomach, and is suitable for children and old people who have weakness of spleen and stomach to eat for a long time.
RESEARCH GAP:
• The biscuit is gluten-free which is suitable to gluten intolerant people.
• The biscuit has binding agent.
• The biscuit has flaxseeds incorporated in it.
PH22017000912U1 A rambutan (Nephelium lappaceum) seeds biscuits comprising the following ingredients: 17.11 pcnt rambutan seed powder, 34.22 pcnt flour, 17.11 pcnt sugar, 3.21 pcnt egg, 1.60 pcnt vanilla, 17.11 pcnt Butter or margarine, 1.08 pcnt baking powder, 8.56 pcnt milk.
• This biscuit is gluten-free which solves the issues of celiac disease.
• The biscuit has flaxseeds.
• The biscuit has binding agent.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates to Development of Gluten-free flax seed biscuits.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
The gluten-free flaxseed biscuit claims that it has soy protein flour which is gluten-free such that it will resolve the problems of gluten intolerant people. The biscuit possess neutraceutical properties due to the presence of flaxseed in it. The biscuit claims that it can cure the issues of constipation as it has flaxseeds in it. The biscuit also claims that it is light weight, compact and portable. The biscuit claims that it will meet the nutritional requirements and is easily digestible.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
1. Firstly, mix 50gm of soy-protein flour with 10gm of grounded flaxseed, 10gm of cornflour as binder and 2.5 gm of baking powder.
2. Mix 25gm of sugar in 20 gm of butter(fat) till light and fluffy appearance is formed.
3. Add the flour to the fat-sugar mixture to make the dough.
4. The dough was rolled out.
5. With cookie cutters, it was moulded into different shapes.
6. Bake at 180°C till the biscuits become brown.
7. Cool at room temperature.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
FIGURE 1: SYSTEM ARCHITECTURE
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms "a"," "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms "comprises," "comprising," "includes" and/or "including," when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", "third", and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
A biscuit is a readily consumable, reasonably priced, and useful food item. It is one of many baked items that often contain wheat flour. Those who are gluten intolerant, however, are unable to consume wheat flour. Gluten exposure affects the immune system, which may lead to intestinal villi damage or death as well as poor nutritional absorption. It's referred to as celiac disease. In the process of making bakery products, replacing gluten might be difficult. The present work aimed to develop gluten free biscuits by using gluten-free flour like soy-protein flour. The biscuit is also incorporated with flax seeds. Worldwide, flaxseed is grown for its oil, fibre, and nutritional value in addition to its medical uses. Because of its bioactive potential, flaxseed has emerged as the main focus of nutrition and disease research. The need for the creation of functional and nutraceutical foods has increased as people become more conscious of the need of eating healthily for their overall health. Numerous research has indicated that flaxseed is the leading functional dietary product. It has notable concentrations of protein, fibre, phytoestrogen, a-linolenic acid, and minerals. Our goal is to develop gluten-free biscuits with flax seeds incorporated to resolve the issues of gluten intolerant people and possessing the nutraceutical properties. This patent emphasises on the development of gluten-free flax seeds biscuits.
The present invention pertains to the formulation and preparation of gluten-free biscuits that cater specifically to individuals with gluten intolerance, such as those diagnosed with celiac disease. Traditional biscuits typically rely on wheat flour, which contains gluten, posing a significant dietary challenge for those affected. This invention utilizes soy-protein flour as the primary base ingredient, providing a gluten-free alternative that maintains a desirable texture and flavor profile. Soy-protein flour is rich in protein and complements the nutritional needs of individuals seeking alternatives to wheat-based products.
Incorporating ground flaxseed into the biscuit formulation not only enhances its nutritional value but also contributes functional benefits. Flaxseed is known for its high content of omega-3 fatty acids (specifically a-linolenic acid), fiber, and phytoestrogens, making it a superfood choice for health-conscious consumers. The addition of flaxseed not only helps in improving the overall nutritional profile of the biscuits but also adds a pleasant nutty flavor and texture. This combination creates a product that is not only gluten-free but also nutritionally dense, appealing to a broad audience beyond just those with dietary restrictions.
The preparation method for these gluten-free biscuits is designed to be straightforward yet effective. Initially, the dry ingredients are combined, including 50 grams of soy-protein flour, 10 grams of ground flaxseed, 10 grams of cornflour (acting as a binder), and 2.5 grams of baking powder. This mixture is essential for achieving the right balance of texture and stability in the final product. In a separate bowl, 25 grams of sugar is creamed with 20 grams of butter until a light and fluffy consistency is achieved. This fat-sugar mixture is crucial for imparting flavor and moisture to the biscuits, ensuring they are both palatable and enjoyable.
Once the dough is formed by combining the dry and wet ingredients, it is rolled out to the desired thickness. The rolled dough is then shaped using cookie cutters, allowing for creative presentation and portion control. The biscuits are baked at a temperature of 180°C until they attain a golden-brown color, which is an indicator of proper cooking. This baking process not only enhances the flavor but also ensures the biscuits achieve a crispy texture, making them an ideal snack or accompaniment for various meals.
After baking, the biscuits are cooled to room temperature, allowing them to set properly and achieve optimal texture. The final product is a gluten-free biscuit that is both delicious and nutritious, catering to the needs of those with gluten sensitivities while also appealing to the general consumer market. The innovative combination of soy-protein flour and flaxseed offers a compelling alternative in the realm of functional and nutraceutical foods, addressing the rising consumer demand for healthier snack options.
1. Firstly, mix 50gm of soy-protein flour with 10gm of grounded flaxseed, 10gm of cornflour as binder and 2.5 gm of baking powder.
2. Mix 25gm of sugar in 20 gm of butter(fat) till light and fluffy appearance is formed.
3. Add the flour to the fat-sugar mixture to make the dough.
4. The dough was rolled out.
5. With cookie cutters, it was moulded into different shapes.
6. Bake at 180°C till the biscuits become brown.
7. Cool at room temperature.
8. RESULT:
Moisture Content (%) Ash (%) Fat (%)
5.90% (wet basis)
6.27% (dry basis) 9.9% 1.50%

ADVANTAGES OF THE INVENTION
1. Product is readily consumable and affordable.
2. Product is light-weight and compact.
3. This product is gluten-free, which is suitable to the gluten intolerant people.
4. Product is portable.
5. The product is consumable to all age groups.
6. The product has all sorts of nutrients in it.
7. Our product possess nutraceutical properties.
, Claims:1. A method for preparing gluten-free biscuits comprising the steps of: mixing 50 grams of soy-protein flour, 10 grams of ground flaxseed, 10 grams of cornflour, and 2.5 grams of baking powder to form a dry mixture.
2. The method as claimed in claim 1, further comprising the step of creaming 25 grams of sugar with 20 grams of butter until a light and fluffy appearance is achieved before combining it with the dry mixture.
3. The method as claimed in claim 2, wherein the dough is formed by adding the dry mixture to the creamed fat-sugar mixture and thoroughly combining until a uniform dough is obtained.
4. The method as claimed in claim 3, further comprising the step of rolling out the dough to a desired thickness prior to cutting it into shapes using cookie cutters.
5. The method as claimed in claim 4, wherein the shaped biscuits are baked at a temperature of 180°C until golden brown, followed by cooling at room temperature before serving.

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