FIELD OF INVENTION
[001] The present disclosure relates to bakery products. There is provided an
allergen-free fermented bakeable composition and a process for the preparation of the
composition.
BACKGROUND OF THE INVENTION
[002] Bakery products are one of the most important classes of food products which are immensely popular amongst consumers because of their taste and overall satiating experience. However, a section of consumer is allergic towards some of the ingredients that go into a bakery product. Data point towards an alarming increase in the number of people allergic to gluten. Gluten is a general name for proteins found in wheat. Gluten allergy, in addition to the most common symptoms, i.e., diarrhoea, nausea, and vomiting, is characterized by other conditions like mouth and throat irritation, nasal congestion, eye irritation, and difficulty in breathing. As wheat is present in most bakery products in one form or the other, people allergic to gluten have to stay away from such bakery products to avoid allergic conditions.
[003] Similarly, some people are allergic to nuts. These nuts include tree nuts like cashews, chest nuts, and almonds. Although not a nut in a very strict sense, peanut is also generally counted amongst nuts, and a big number of people are allergic to peanuts too. Nut allergy is characterized by symptoms like face-swelling, feeling sick, abdominal pain, feeling of tightness around throat. In more severe forms, nut allergy can lead to conditions like difficulty in breathing due to an asthma like attack, dilation of blood vessels causing skin turning red, increased heart rate, low blood pressure, and fainting.
[004] USFDA lists a total of eight ‘major food allergens’, namely, wheat, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, and soybeans. Attempts have been made to come up with bakery products which are free from any of the allergens mentioned above. However, many of the known manufacturing methods for allergen-free bakery

products involve longer processing times. Also, elimination of allergens can at times lead to a concomitant fall in the nutritive value of the end product.
[005] Thus, a bakery product devoid of the allergens mentioned above and yet high on nutritive value and which can be prepared by a manufacturing process which is not tedious and cumbersome, will be a valuable addition to this segment of food products.
SUMMARY OF THE INVENTION
[006] In an aspect of the present disclosure, there is provided a process for preparing an allergen-free fermented bakeable composition, comprising the steps of: (a) soaking quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds; (b) draining the excess water and leaving the edible raw quinoa seeds in moist conditions for sprouts to grow; (c) drying the sprouted edible raw quinoa seeds; (d) grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a second flour prepared by grinding at least one gluten free edible raw material; (f) roasting the second flour to obtain a roasted second flour; (g) dissolving at least one fermentation agent in water to obtain an aqueous solution of the fermentation agent; (h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent to obtain a homogeneous mixture; (i) contacting the homogeneous mixture, starch, the first flour, and the roasted second flour to obtain a dough; and (j) leaving the dough to undergo fermentation to obtain the fermented allergen-free bakeable composition.
[007] In another aspect of the present disclosure, there is provided an allergen-free fermented bakeable composition comprising: a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds; and b) a roasted second flour obtained from at least one gluten free edible raw material. [008] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified

form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
DETAILED DESCRIPTION OF THE INVENTION
[009] Those skilled in the art will be aware that the present disclosure is subject to variations and modifications other than those specifically described. It is to be understood that the present disclosure includes all such variations and modifications. The disclosure also includes all such steps, features, compositions, and compounds referred to or indicated in this specification, individually or collectively, and any and all combinations of any or more of such steps or features.
Definitions
[0010] For convenience, before further description of the present disclosure, certain
terms employed in the specification, and examples are delineated here. These
definitions should be read in the light of the remainder of the disclosure and
understood as by a person of skill in the art. The terms used herein have the meanings
recognized and known to those of skill in the art, however, for convenience and
completeness, particular terms and their meanings are set forth below.
[0011] The articles “a”, “an” and “the” are used to refer to one or to more than one
(i.e., to at least one) of the grammatical object of the article.
[0012] The terms “comprise” and “comprising” are used in the inclusive, open sense,
meaning that additional elements may be included. It is not intended to be construed as
“consists of only”.
[0013] Throughout this specification, unless the context requires otherwise the word
“comprise”, and variations such as “comprises” and “comprising”, will be understood
to imply the inclusion of a stated element or step or group of element or steps but not
the exclusion of any other element or step or group of element or steps.
[0014] The term “including” is used to mean “including but not limited to”.
“Including” and “including but not limited to” are used interchangeably.

[0015] The term “gluten free” is used to refer to edible material having less than 20 ppm gluten.
[0016] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference.
[0017] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein.
[0018] As mentioned above in the Background section, people allergic to certain components that constitute bakery products remain deprived of the pleasure of having bakery products. Thus, baked goods devoid of such allergens like gluten, eggs, milk, and nuts are high on consumers’ wish list. Products not containing these allergens, and processes for their preparation are known, but they suffer from certain problems like long processing times and compromise on nutritive value. The instant disclosure provides a bakeable composition which does not contain any of the allergens, is easy to prepare, and is high on nutritive value.
[0019] In an embodiment of the present disclosure, there is provided an allergen-free fermented bakeable composition comprising: a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds; and b) a roasted second flour obtained from at least one gluten free edible raw material. [0020] Further, the gluten free edible raw material can be selected from a wide variety of grains and seeds. The gluten free edible raw material is used for obtaining flours; the first flour and the second flour respectively, which constitute a sizeable portion of the bakeable composition in terms of weight percentage. It is known that allergic reactions arising in response to consumption of bakery products is attributable to the

gluten contained in the flours used. Accordingly, the edible raw material used for preparing the first flour is sprouted quinoa seeds and the second flour as disclosed herein is selected from non-glutinous grains and seeds. In an embodiment of the present disclosure, the gluten free edible raw material is selected from the group consisting of quinoa seeds, oats, amaranth, buckwheat, sorghum, corn whole grain, millet, pearl millet (bajara), wild rice, black rice, teff, and combinations thereof. In an embodiment, the first flour and second flour are obtained by sprouting and roasting quinoa flour, respectively.
[0021] The allergen-free fermented bakeable composition as described herein further comprises other components like leavening agent, shortening, starch, texture improver, emulsifier, common salt, spice, and sugar. In an embodiment of the present disclosure, the leavening agent is selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, and combinations thereof. In another embodiment, the leavening agent is a combination of sodium bicarbonate and ammonium bicarbonate. The leavening agent can either be one of the leavening agents mentioned herein above or a combination of both. Shortening is used in bakery products to keep the products soft after baking. In an embodiment of the present disclosure, the shortening is selected from the group consisting of butter, vegetable shortening, edible oils from vegetable source, and combinations thereof. Starch is selected from the group consisting of potato starch, maize starch, rice starch, tapioca starch/cassava starch, arrow root powder (food grade), and combinations thereof. Texture improver used for the preparation of allergen-free fermented bakeable composition as described herein, is a component meant to enhance the organoleptic experience of the product. Accordingly, in one implementation of the present disclosure, mouthfeel enhancers are used as texture improvers, which include without limitation, mouthfeel enhancers, mouthwatering substances, and combinations thereof. Emulsifier constituting the allergen-free fermented bakeable composition of the instant disclosure is selected from lecithin, other emulsifier like sucroglycerides (1000ppm max), hydroxyl propyl methyl cellulose (GMP), sucrose esters of fatty acids (GMP), di – acetyl tartaric acid esters of

mono and di-glycerides(10000ppm max), sodium steroyl-2-lactylate, calcium steroyl-2-lactylate, polyglycerol esters of fatty acids, polyglycerol ester of interesterified recinoleic acids, and combinations thereof. The spice can be selected from the group consisting of cumin (Cuminum cyminum), ajwain (Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom), and combinations thereof. In another embodiment, the spice is a combination of cumin and ajwain. The allergen-free fermented bakeable composition as disclosed herein comprises at least one of each of the components mentioned herein above, viz, leavening agent, shortening, starch, texture improver, emulsifier, and spice, however more than one of each of them can also be used.
[0022] In an embodiment of the present disclosure, there is provided an allergen-free fermented bakeable composition as described herein, comprising: (a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds, having weight percentage in the range of 15 – 30% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material, having weight percentage in the range of 15 – 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.4 % with respect to the composition; (h) common salt having weight percentage in the range of 0.5 – 1.0% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5% with respect to the composition; and (j) sugar having weight percentage in the range of 11 – 15% with respect to the composition.
[0023] In another embodiment of the present disclosure, there is provided an allergen-free fermented bakeable composition as described herein, comprising: (a) a first flour

obtained from at least one sprouted edible raw quinoa seeds attained by sprouting at least one edible raw quinoa seeds, having weight percentage in the range of 16 – 28% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material having weight percentage in the range of 16 – 28% with respect to the composition; (c) at least one leavening agent having weight percentage in the range of 0.5 – 0.8% with respect to the composition; (d) at least one shortening having weight percentage in the range of 16 – 19% with respect to the composition; (e) at least one starch having weight percentage in the range of 6 – 18% with respect to the composition; (f) at least one texture improver having weight percentage in the range of 0.2 – 0.8% with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.1 – 0.14% with respect to the composition; (h) common salt having weight percentage in the range of 0.6 – 0.9% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.3 – 0.4% with respect to the composition; and (j) sugar having weight percentage in the range of 12 – 14% with respect to the composition.
[0024] In an embodiment of the present disclosure, there is provided a process for preparing an allergen-free fermented bakeable composition, comprising the steps of:
(a) soaking quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds;
(b) draining the excess water and leaving the edible raw quinoa seeds in moist
conditions for sprouts to grow; (c) drying the sprouted edible raw quinoa seeds; (d)
grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a
second flour prepared by grinding at least one gluten free edible raw material; (f)
roasting the second flour to obtain a roasted second flour; (g) dissolving at least one
fermentation agent in water to obtain an aqueous solution of the fermentation agent;
(h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least
one spice, texture improvers, aqueous solution of the fermentation agent, at least one
leavening agent to obtain a homogeneous mixture; (i) contacting the homogeneous
mixture, starch, the first flour, and the roasted second flour to obtain a dough; and (j)
leaving the dough to undergo fermentation to obtain the fermented allergen-free

bakeable composition. During the fermentation, the dough should be covered with wet cloth to avoid surface drying.
[0025] In embodiment of the present disclosure, there is provided a process for preparing an allergen-free fermented bakeable composition, comprising the steps of:
(a) soaking quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds;
(b) draining the excess water and leaving the edible raw quinoa seeds in moist
conditions for sprouts to grow; (c) drying the sprouted edible raw quinoa seeds; (d)
grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a
second flour prepared by grinding at least one gluten free edible raw material; (f)
roasting the second flour to obtain a roasted second flour; (g) dissolving at least one
fermentation agent in water to obtain an aqueous solution of the fermentation agent;
(h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least
one spice, texture improvers, aqueous solution of the fermentation agent, at least one
leavening agent to obtain a homogeneous mixture; (i) contacting the homogeneous
mixture, starch, the first flour, and the roasted second flour to obtain a dough; and (j)
leaving the dough to undergo fermentation to obtain the fermented allergen-free
bakeable composition.
[0026] In one embodiment, an allergen-free fermented bakeable composition comprises (a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds, having weight percentage in the range of 15 – 30% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material having weight percentage in the range of 15 – 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.4% with respect to the composition; (h) common salt having weight

percentage in the range of 0.5 – 1.0% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5 % with respect to the composition; and (j) sugar having weight percentage in the range of 11 – 15% with respect to the composition.
[0027] In an embodiment of the present disclosure, there is provided a process for preparing an allergen-free fermented bakeable composition as described herein, wherein the gluten free edible raw material is selected from the group consisting of quinoa, oats, amaranth, buckwheat, sorghum, corn whole grains, millet, pearl millet (bajara), wild rice, black rice, teff, and combinations thereof.
[0028] In an embodiment of the present disclosure, there is provided a process for preparing an allergen-free fermented bakeable composition, comprising the steps of: (a) soaking quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds at a temperature in the range of 15 – 40 ℃ for a period in the range of 3 – 10 hours; (b) draining the excess water and leaving the edible raw quinoa seeds in moist conditions for sprouts to grow till such time that about 20 – 100% by weight of the edible raw quinoa seeds have visibly sprouted; (c) drying the sprouted edible raw quinoa seeds till the sprouted edible raw quinoa seeds become free-flowing; (d) grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a second flour prepared by grinding at least one gluten free edible raw material; (f) roasting the second flour in convection oven at a temperature in the range of 50 – 200 ℃ for a period in the range of 5 – 120 minutes to obtain a roasted second flour; (g) dissolving at least one fermentation agent in water to obtain an aqueous solution of the fermentation agent at a temperature in the range of 41 – 46 ℃, wherein the fermentation agent is yeast and the w/v concentration of the aqueous solution of the fermentation agent is in the range of 10 – 30%; (h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent at a temperature in the range of 20 – 35 ℃ to obtain a homogeneous mixture; (i) contacting the homogeneous mixture, with starch, the sprouted first flour, and the roasted second flour to obtain a dough; and (j) leaving the

dough to undergo fermentation at a temperature in the range of 15-40 ℃ for a period in the range of 2-5 hours to obtain the fermented allergen-free bakeable composition. During the fermentation the dough should be covered with wet cloth to avoid surface drying.
[0029] In an embodiment of the present disclosure, there is provided an allergen-free fermented bakeable composition prepared according to a process comprising the steps of: (a) soaking at least one edible raw quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds at a temperature in the range of 15 – 40 ℃ for a period in the range of 3 – 10 hours; (b) draining the excess water and leaving the edible raw quinoa seeds in moist conditions for sprouts to grow till such time that about 20 – 100% by weight of the edible raw quinoa seeds have visibly sprouted; (c) drying the sprouted edible raw quinoa seeds till the sprouted edible raw quinoa seeds become free-flowing; (d) grinding the sprouted edible rawquinoa seeds to obtain a first flour; (e) obtaining a second flour prepared by grinding at least one gluten free edible raw material; (f) roasting the second flour at a temperature in the range of 50 – 200 ℃ for a period in the range of 5 – 120 minutes to obtain a roasted second flour; (g) dissolving at least one fermentation agent in water to obtain an aqueous solution of the fermentation agent at a temperature in the range of 41 – 46 ℃, wherein the fermentation agent is yeast and the w/v concentration of the aqueous solution of the fermentation agent is in the range of 10 – 30%; (h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent at a temperature in the range of 20 – 35 ℃ to obtain a homogeneous mixture; (i) contacting the homogeneous mixture, with starch, the sprouted first flour, and the roasted second flour to obtain a dough; and (j) leaving the dough to undergo fermentation at a temperature in the range of 15-40 ℃ for a period in the range of 2-5 hours to obtain the fermented allergen-free bakeable composition, the said composition comprising: (a) a first flour obtained from at least one sprouted edible raw quinoa seeds attained by sprouting at least one edible raw quinoa seeds, having weight percentage in the range of 15 – 30% with respect to the composition; (b)

a roasted second flour obtained from at least one gluten free edible raw quinoa seeds having weight percentage in the range of 15 – 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition and selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, and combinations thereof; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition and selected from the group consisting of butter, vegetable shortening, edible oils from vegetable source, and combinations thereof; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition and selected from the group consisting of potato starch, maize starch, rice starch, tapioca starch /cassava starch arrow root powder, and combinations thereof; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.4 % with respect to the composition and selected from the group consisting of lecithin, sucroglycerides (1000ppm max) , hydroxyl propyl methyl cellulose (GMP), sucrose esters of fatty acids (GMP), di – acetyl tartaric acid esters of mono and di-glycerides(10000ppm max), sodium steroyl 2 lactylate, calcium steroyl 2 lactylate, polyglycerol esters of fatty acids, polyglycerol ester of interesterified recinoleic acids, and combinations thereof (h) common salt having weight percentage in the range of 0.5 – 1.0% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5% with respect to the composition and selected from the group consisting of cumin (Cuminum cyminum), ajwain (Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom), and combinations thereof; and (j) sugar having weight percentage in the range of 11 – 15% with respect to the composition.
[0030] In another embodiment of the present disclosure, there is provided an allergen-free fermented bakeable composition prepared according to a process comprising the steps of: (a) soaking edible raw quinoa seeds in water to initiate sprouting of the edible raw material at a temperature in the range of 15 – 40 ℃ for a period in the range of 3 – 10 hours; (b) draining the excess water and leaving the edible raw quinoa seeds in

moist conditions for sprouts to grow till such time that about 20 – 100% by weight of the edible raw quinoa seeds have visibly sprouted; (c) drying the sprouted edible raw quinoa seeds till the sprouted edible raw quinoa seeds become free-flowing; (d) grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a second flour prepared by grinding at least one gluten free edible raw material; (f) roasting the second flour in a convection oven at a temperature in the range of 50 – 200 ℃ for a period in the range of 5 – 120 minutes to obtain a roasted second flour; (g) dissolving at least one fermentation agent in water to obtain an aqueous solution of the fermentation agent at a temperature in the range of 41 – 46 ℃, wherein the fermentation agent is yeast and the w/v concentration of the aqueous solution of the fermentation agent is in the range of 10 – 30%; (h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent at a temperature in the range of 20 – 35 ℃ to obtain a homogeneous mixture; (i) contacting the homogeneous mixture, with starch, the first flour, and the roasted second flour to obtain a dough; and (j) leaving the dough to undergo fermentation at a temperature in the range of 15-40 ℃ for a period in the range of 2-5 hours to obtain the fermented allergen-free bakeable composition, the said composition comprising : (a) a first flour obtained from sprouted edible raw quinoa attained by sprouting quinoa seeds, having weight percentage in the range of 15– 30% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material having weight percentage in the range of 15– 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.40 % with respect to the composition; (h) common salt having weight percentage in the range of 0.5 – 1.0% with respect to the

composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5%
with respect to the composition; and (j) sugar having weight percentage in the range of
11 – 15% with respect to the composition.
[0031] In an embodiment of the present disclosure, there is provided an allergen-free
fermented bakeable composition as described herein, wherein the composition can be
baked to obtain a food product selected from the group consisting of biscuit, cookie,
and combinations thereof.
[0032] In an embodiment of the present disclosure, there is provided an allergen-free
fermented bakeable composition as described herein, wherein the composition can be
processed to make bread, bagel, bun, muffin, brownie, cake, pastry, pudding, pie, and
pizza.
EXAMPLES
[0033] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may vary.
Example 1
General procedure for the preparation of allergen-free fermented bakeable
composition and baked product
[0034] The allergen-free fermented bakeable composition disclosed in the instant
disclosure was prepared using general procedure as follows:

Component A preparation: The quinoa seeds were selected such that they were intact. These grains/seeds were then cleaned, rinsed, and soaked for sufficient time to initiate sprouting. The temperature while doing so was maintained at 15 – 40 ℃ and the process was carried out for 3 – 10 hours based on grain/seed being used. Excess water was drained, grains/seeds were washed and kept for germination in moist condition to prevent dehydration. Light, temperature, soaking/rinsing time cycle etc. was set to optimize sprouting, based on grain/seed selected. Sprouting was carried out until about 20 -100% by weight of total grains/seeds had visibly sprouted. Sprouted grains/seeds were then dried until they were free-flowing. Grains/seeds were then ground to get a first flour of desired particle size, which was used as component A.
Component B preparation: Gluten-free whole grains/pseudo cereals/edible seeds (unrefined starch containing) were selected from amongst quinoa, oats, amaranth, buckwheat, sorghum, corn, yellow corn, white corn, millet, pearl millet, wild rice, black rice, teff, and combinations thereof. The process for preparation was similar to Component A and a second flour was prepared by grinding the gluten free edible raw material. Flour was roasted to a desired level. Roasting time and temperature may vary depending upon grains/seeds chosen. Roasted flour was cooled to about 20 – 30 ℃ to obtain Component B.
Fermentation agent preparation: A 10 – 30% solution of the fermentation agent was prepared in water at a temperature in the range of 41 – 46 ℃, and this freshly prepared aqueous solution of the fermentation agent was used further.
Preparation of allergen-free fermented bakeable composition and a baked product (biscuit/cookie): Shortening, emulsifier, sugar, salt spices, raising agent, and fermentation agent were mixed to obtain a lump-free homogeneous mixture. Starch, Component A and Component B were then added and mixed well to obtain a dough. The dough was then kept aside for fermentation for a specific period of time, at a temperature based on contents of Components A and B, till a desired consistency is attained. During fermentation, the dough sample should be covered with wet cloth to avoid surface drying. Dough was then subjected to sheeting, followed by cutting the

sheets into desired shapes and sizes. Cut sheets were then baked in an oven to obtain the final baked product.
Example 2
Preparation of baked product GDQOB
[0035] GDQOB is a code for product prepared according to the process disclosed in
the instant disclosure and containing all components in weight percentages/ratios as
disclosed herein. As will be discussed a little further ahead, GDQOB yielded best
results on all parameters on which various products prepared in course of
experimentation were tested. GDQOB was prepared as follows.
[0036] Component A preparation: Quinoa seeds were chosen for sake of Component
A preparation. Quinoa seeds were first cleaned, rinsed, and soaked for 2 – 6 hours.
Water was drained and seeds were washed 4 – 5 times. Seeds were rubbed slightly for
better cleaning and water was discarded. Seeds were then left for germination for 20
hours by which time, around 50 – 80% seeds had germinated. Sprouted seeds were
then dried at 50 ℃ for 200 minutes to obtain seeds dry enough to be free-flowing.
Finally, Component A was obtained by grinding dried, sprouted seeds to a flour with
desired particle size.
[0037] Component B preparation: Buckwheat seeds were chosen for sake of
Component B preparation. Buckwheat seeds were ground to obtain a flour of desired
particle size. Flour was then roasted for 16 minutes at a temperature of 150 ℃. Roasted
flour was then cooled, which was then ready for use as Component B.
[0038] Fermentation agent preparation: A fresh 24% solution of yeast in water was
prepared at 41 – 46 ℃.
[0039] Final baked product (GDQOB) preparation: Unsalted butter (fat) and powdered sugar were mixed to prepare a lump-free homogeneous mixture. Soya lecithin (emulsifier) was then added and mixing continued. Raw cumin, raw ajwain, salt, raising agents (Sodium bicarbonate and Ammonium bicarbonate), texture improvers and fermentation agent were then added and mixed well. Starch and Component A was

then added while mixing was continued to obtain a homogeneous mixture. Component B was subsequently added along with mixing to obtain a homogeneous mixture. Thereafter, water was added and a dough prepared. The dough was kept aside covered with a wet cloth for 3 hours. Fermented dough was then subjected to sheeting. Sheets were then cut into desired shape and size. Dough sheets so cut into desired shape and size were then baked in an oven at 170℃ for 25 minutes. Cooling the baked product to room temperature yielded GDQOB.
Example 3
Comparative study of various baked products
[0040] Different baked products were prepared to study the influence of variation in the preparation process on the quality of end product. Accordingly, five dough samples were prepared and tested. Out of five dough samples prepared for testing, four of them had contents as disclosed herein and fifth was prepared from maida (a special type of refined and bleached wheat flour). The four dough samples containing ingredients as disclosed by the instant disclosure had essentially the same composition. They varied only in whether grains/seeds used for the second flour preparation were roasted or not and whether grains/seeds used for the first flour preparation were germinated or not. The details of the bakeable composition from which these four dough samples were prepared are provided in Table 1 below.



[0041] Keeping the composition as mentioned in Table 1 constant, four dough samples were prepared with details as follows. The fifth one was prepared from maida, as already mentioned above.
1. GDQWB – Dough samples prepared with germinated dried quinoa flour and raw buckwheat flour
2. GDQOB – Dough samples prepared with germinated dried quinoa flour and roasted buckwheat flour
3. WQWB – Dough samples prepared with raw quinoa flour and raw buckwheat flour
4. WQOB – Dough samples prepared with raw quinoa flour and roasted buckwheat flour
5. MC– Dough samples prepared with maida flour.
[0042] These dough samples were then tested using confocal microscopy to compare the change in nutritional value based on change in carbohydrate, protein and fat content. The study was carried out using confocal laser scanning microscope (Carl Zeiss LSM710). Confocal microscopy is the tool which allows to use many dyes at a time to study fluorescence intensity with its high resolution capacity and helps to provide the evidence for nutritional change using different dyes to visualize different nutrients and. Confocal microscopes can record series of thin xy planes to build xyz

stacks and render subcellular resolution. The three major components carbohydrates,
proteins and fats have been compared with their specific dye: acridine orange,
sulforhodamine and nile red respectively for the present invention. The change in
quantitative value of fluorescence intensity of the specific dye corresponding to their
5 respective component provides data and evidence for the changes occurred in the
samples with and without pretreatment. The results are mentioned in the Table 2 below.



[0043] The intent behind this study was to find out what effect fermentation has on
nutritive value. GDQWB which was prepared using a combination of germinated
quinoa and raw buckwheat exhibited an incremental increase in carbohydrate value
from a non-fermented sample to a fermented one. Similarly, fat and protein values also
increased, though increase in protein was not very high.
[0044] GDQOB which was prepared using germinated quinoa and roasted buckwheat
flours displayed an increase in values of all; carbohydrates, fats, and proteins. It can be
seen from the data that the increase in protein content was relatively higher for
GDQOB.
[0045] WQWB too showed an increase in values of carbohydrates, fats, and proteins
though the increase was not very marked.
[0046] WQOB exhibited an increase in values for all three components, wherein
increase in carbohydrate and fat content was not significant, but increase in protein
content was comparable to that of GDQOB.
[0047] Finally, MC also showed an increase in all three components.
[0048] Thus, it can be seen from the data in Table 2 that fermentation has a positive
impact on nutritive value of the dough and thus on that of the final baked product too.
Data in Table 2 present a few other salient inferences. Of the four dough samples
comprising ingredients disclosed by the instant disclosure, GDQOB which contained
flour obtained germinated quinoa and roasted buckwheat flour, displayed a similar rise
in all three components, viz., carbohydrates, fats, and proteins. In case of other three
dough samples this was not observed. For instance, in case of GDQWB the elevation
in carbohydrate and fat level was high, however, protein content did not rise as much.
For WQWB, neither of the three, carbohydrates, fats, or proteins, exhibited a notable
swell. In case of WQOB, rise in protein content was good, but carbohydrate and fat
content rose only nominally. Thus, for GDQWB, WQWB, and WQOB, a good

increase in level of one or two components was accompanied by a relatively lower rise in level of the other/s. Only in case of GDQOB was it observed that the rise in levels on all three components, viz., carbohydrates, fats, and proteins was fairly equal in magnitude, which meant a more balanced augmentation of nutritive value.
Example 3
Panel analysis of baked products
[0049] Baked products as described above were further subjected to panel evaluation.
A panel of 5 volunteers was constituted for this purpose and the panel was asked to
rate the baked products on a 5-point hedonic scale, on parameters such as appearance,
colour, aroma, bite, taste, after taste, overall quality, and preference. Moreover, the
acceptability of the products was evaluated based on the likeability of the product and
the results of the panel data are summarized in Table 3 below. The values mentioned
therein are average of all panellist ratings.
Table 3: Panel ratings of different baked products


[0050] In terms of appearance and colour the panel ratings were almost identical for
all products. GDQOB-F was rated higher on aroma than the other products tested
(WQOB-F, WQWB-F, GDQWB-F). Bite, taste, and after taste of GDQOB-F were also
5 either better than other products or were at least as good. In terms of overall quality
though, GDQOB-F fared significantly better than the other products. Also, with
regards acceptability, of all the other products 2 (WQOB-F and WQWB-F) were found
unacceptable by one of the five panellists. GDQWB-F was found unacceptable by
three of the five panellists. However, GDQOB-F was found acceptable by all the five
10 panellists, thereby unequivocally establishing its superiority over other products tested.
[0051] Further, a separate panel study was conducted to study if roasting of first flour (obtained from germinated grains/seeds) made any difference to likeability of product.

Accordingly, another panel was constituted comprising five volunteers and their ratings recorded. The average panel ratings for the tested products are mentioned in Table 4 below.

5
[0052] It can be seen from the data in Table 4 that roasting first flour (obtained from
germinated grains/seeds) did not make much difference to the final product and it was
more or less as good as the corresponding product obtained from unroasted first flour,
in terms of overall likeability by the panel. Hence only germinated and dried quinoa
10 flour has been taken for confocal and sensory analysis.
Example 4
Comparative analysis of the baked compositions with various edible raw material (pseudo-cereals)
[0053] As is clear from Tables 3-4, the composition comprising a roasted buckwheat
15 flour (Component B) was graded higher by the panel with regards to its sensorial
attributes. The roasted flour component (Component B) was varied in order to determine if the baked composition performed as well with other gluten free edible raw materials (pseudo-cereals), such as amaranth, buckwheat, sorghum, pearl millet (bajara), black rice and corn whole grain. The baked compositions (A-F; Table 5)

were prepared with a similar process as described in Example 1, i.e., with Component A (sprouted edible quinoa flour) and a Component B (a roasted edible grain flour). As can be seen from sensory attributes enlisted in Table 5, all baked compositions containing various pseudo-cereals were found to be palatable and acceptable in both texture and taste.
Table 5: Comparative analysis of baked compositions with various gluten free edible raw materials (pseudo-cereals).


Note- PA- palatable and acceptable; *- sprouted [0054] The present disclosure thus provides an allergen-free fermented bakeable composition. Further, baked products were also prepared and subjected to panel analysis to get insights on consumer preferences. Product obtained from, among other ingredients, a first flour attained from germinated quinoa grains/seeds and a roasted second flour attained from gluten free edible grains/seeds yielded best results.
Example 5
Baked composition for muffin
[0055] The components as mentioned below in Table 6 were used to prepare a muffin composition according to the procedure as described in Examples 1 and 2. The muffin composition was found to have the desirable attributes of being sensorially acceptable, having good taste, while being allergen free.



[0056] Although the subject matter has been described with reference to specific embodiments, this description is not meant to be construed in a limiting sense. Various modifications of the disclosed embodiments, as well as alternate embodiments of the subject matter, will become apparent to persons skilled in the art upon reference to the description of the subject matter. It is therefore contemplated that such modifications can be made without departing from the present subject matter as defined.
Advantages gained in the example illustrative process in this subject matter
1) The composition is free of allergens like gluten, nuts, milk, eggs, soya etc.
2) The composition, by virtue of having been subjected to fermentation before baking it into the final product, exhibits enhanced nutritive value, in terms of carbohydrate, fat, and protein content.
3) The baked products obtained from the composition score high on consumer likeability.

I/We Claim:
1. A process for preparing an allergen-free fermented bakeable composition, comprising the steps of: (a) soaking edible raw quinoa seeds in water to initiate sprouting; (b) draining the excess water and leaving the edible raw quinoa seeds in moist conditions for sprouts to grow; (c) drying the sprouted edible raw quinoa seeds; (d) grinding the sprouted edible raw quinoa seeds to obtain a first flour; (e) obtaining a second flour prepared by grinding at least one gluten free edible raw material; (f) roasting the second flour to obtain a roasted second flour; (g) dissolving at least one fermentation agent in water to obtain an aqueous solution of the fermentation agent; (h) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent to obtain a homogeneous mixture; (i) contacting the homogeneous mixture, with starch, the first flour, and the roasted second flour to obtain a dough; and (j) leaving the dough to undergo fermentation to obtain the fermented allergen-free bakeable composition.
2. The process as claimed in claim 1, wherein the gluten free edible raw material is selected from the group consisting of quinoa, oats, amaranth, buckwheat, sorghum, corn whole grain, millet, pearl millet, wild rice, black rice, teff, and combinations thereof.
3. The process as claimed in claim 2, wherein the: (i) soaking edible raw quinoa seeds in water to initiate sprouting of the edible raw quinoa seeds is carried out at a temperature in the range of 15 – 40 ℃ for a period in the range of 3 – 10 hours; (ii) draining excess water and leaving the edible raw quinoa seeds in moist conditions for sprouts to grow is carried out till such time that about 20 – 100% by weight of the edible raw quinoa seeds have visibly sprouted; (iii) drying the sprouted edible raw seeds is carried out till the sprouted edible raw quinoa seeds become free-flowing; (iv) grinding the sprouted edible raw quinoa seeds to obtain a first flour; (v) obtaining a second flour prepared by

grinding at least one gluten free edible raw material; (vi) roasting the second flour to obtain a roasted second flour is carried out at a temperature in the range of 50 – 200 ℃ for a period in the range of 5 – 120 minutes; (vii) dissolving at least one fermentation agent in water to obtain an aqueous solution of fermentation agent is carried out at a temperature in the range of 41 – 46 ℃, wherein the fermentation agent is yeast and the w/v concentration of the aqueous solution of the first leavening agent is in the range of 10 – 30%; (viii) mixing at least one shortening, at least one emulsifier, sugar, common salt, at least one spice, texture improvers, aqueous solution of the fermentation agent, at least one leavening agent to obtain a homogeneous mixture is carried out at a temperature in the range of 20 – 35 ℃; (ix) contacting the homogeneous mixture, with starch, the first flour, and the roasted second flour to obtain a dough; and (x) leaving the dough to undergo fermentation to obtain the fermented allergen-free bakeable composition is carried out at a temperature in the range of 15-40 ℃ for a period in the range of 2-5 hours. . An allergen-free fermented bakeable composition prepared according to the process as claimed in any of claims 1 – 3, comprising: (a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting, having weight percentage in the range of 15 – 30% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material having weight percentage in the range of 15 – 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition and selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, and combinations thereof; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition and selected from the group consisting of butter, vegetable shortening, edible oils from vegetable source, and combinations thereof; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition and selected from the group

consisting of potato starch, maize starch, rice starch, tapioca/cassava starch, arrowroot powder (food grade), and combinations thereof; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.40 % with respect to the composition and selected from the group consisting of lecithin, sucroglycerides (1000ppm max) , hydroxyl propyl methyl cellulose (GMP), sucrose esters of fatty acids (GMP), di – acetyl tartaric acid esters of mono and di-glycerides(10000ppm max), sodium steroyl-2-lactylate, calcium steroyl-2-lactylate, polyglycerol esters of fatty acids, polyglycerol ester of interesterified recinoleic acids, and combinations thereof; (h) common salt having weight percentage in the range of 0.5 – 1.0% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5% with respect to the composition and selected from the group consisting of cumin (Cuminum cyminum), ajwain (Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom), and combinations thereof; and (j) sugar having weight percentage in the range of 11 – 15% with respect to the composition.
5. An allergen-free fermented bakeable composition comprising:
a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds; and
b) a roasted second flour obtained from at least one gluten free edible raw material.

6. The allergen-free fermented bakeable composition as claimed in claim 5, wherein the gluten free edible raw material is selected from the group consisting of quinoa, oats, amaranth, buckwheat, sorghum, corn whole grain, millet, pearl millet, wild rice, black rice, teff, and combinations thereof.
7. The allergen-free fermented bakeable composition as claimed in claim 5, further comprising: (a) at least one leavening agent selected from the group consisting of sodium bicarbonate ammonium bicarbonate, and combinations

thereof; (b) at least one shortening selected from the group consisting of butter, vegetable shortening, edible oils from vegetable source, and combinations thereof; (c) at least one starch selected from the group consisting of potato starch, maize starch, rice starch, tapioca /cassava starch, arrow root powder (food grade), and combinations thereof; (d) at least one texture improver selected from the group consisting of mouthfeel enhancer, mouth watering substances, and combinations thereof; (e) at least one emulsifier selected from the group consisting of lecithin, sucroglycerides (1000ppm max) , hydroxyl propyl methyl cellulose (GMP), sucrose esters of fatty acids (GMP), di – acetyl tartaric acid esters of mono and di-glycerides(10000ppm max), sodium steroyl-2-lactylate, calcium steroyl-2-lactylate, polyglycerol esters of fatty acids, polyglycerol ester of interesterified recinoleic acids, and combinations thereof; (f) common salt; (g) at least one spice selected from the group consisting of cumin (Cuminum cyminum), ajwain (Trachyspermum ammi, also known as Ajowan caraway, bishop's weed or carom), and combinations thereof; and (h) sugar. 8. An allergen-free fermented bakeable composition as claimed in any of claims 5 – 7, comprising: (a) a first flour obtained from sprouted edible raw quinoa seeds attained by sprouting edible raw quinoa seeds, having weight percentage in the range of 15 – 30% with respect to the composition; (b) a roasted second flour obtained from at least one gluten free edible raw material having weight percentage in the range of 15 – 30% with respect to the composition; (c) at least one leavening agent having weight percentage sufficient with respect to the composition; (d) at least one shortening having weight percentage in the range of 15 – 20% with respect to the composition; (e) at least one starch having weight percentage in the range of 5 – 20% with respect to the composition; (f) at least one texture improver having weight percentage sufficient with respect to the composition; (g) at least one emulsifier having weight percentage in the range of 0.08 – 0.40 % with respect to the

composition; (h) common salt having weight percentage in the range of 0.5 – 1.0% with respect to the composition; (i) at least one spice having weight percentage in the range of 0.2 – 1.5% with respect to the composition; and (j) sugar having weight percentage in the range of 11 – 15% with respect to the composition.
9. The allergen-free fermented bakeable composition as claimed in any of the claims 5-8, wherein the composition can be baked to obtain a food product selected from the group consisting of biscuit, cookie, and combinations thereof.
10. The allergen-free fermented bakeable composition as claimed in any of the claims 5-8, wherein the composition can be processed to make bread, bagel, bun, muffin, brownie, cake, pastry, pudding, pie, and pizza.