PROCESS TECHNOLOGY FOR GLUTEN-FREE EGGLESS CAKE

摘要

This invention relates to the development of process technology for multi-nutrient gluten free flour mix high in protein, iron, anti- oxidants, flavonoids and phenolics. The mix contains various nutrients without any artificially added fortifications and is free from gluten protein and eggs. This invention further relates to the improvement of quality of raw ingredients using germination as a pre- processing step. Generally, the invention comprises a series of manufacturing steps to prepare multi-nutrient gluten free flour mix and utilizing the mix to produce cake free from gluten, eggs and saturated fat. Moreover, the mix which has been pre-treated to improve its quality by process like malting /sprouting and extending its advantages to products like eggless gluten free cake is a novel concept. It is also possible by the means of this invention to produce a mix having good flavour, texture and colour, excellent nutritional and functional qualities without any artificial fortification. Finally as the final objective of the innovation, the multi-nutrient gluten free flour mix is used for the development of eggless gluten free cake for people who suffer from gluten allergy and / hypercholesterolemia and / vegetarian or vegan population. The cake is nutritious, has a good mouth feel, colour and texture and other organoleptic qualities. The product is at least one of: a food product, a nutritional supplement, a dietary supplement, and a functional food. The process can be practiced very economically, with standard equipment, to produce large volumes of the product with comparatively small investment.