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Composition comprising gluten-free cereal flour

A composition, gluten technology, applied in dough/premix, batter, food science, etc., capable of solving complex problems

Active Publication Date: 2013-10-23
NUTRITION & BIOSCIENCES USA 1 LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, said proposed composition for preparing gluten-free products is complex and includes a large number of ingredients

Method used

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  • Composition comprising gluten-free cereal flour

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Experimental program
Comparison scheme
Effect test

Embodiment 1 and comparative example A-C

[0029] The dough composition was prepared from the following ingredients: 30 parts rice flour, 10 parts tapioca flour, 10 parts potato flour, 40 parts water, 1 part salt, 4 parts sucrose, 3 parts vegetable oil, 1 part live yeast, and Types and amounts of cellulose ether ingredients listed. Weigh all dry ingredients into a container and mix well. Add liquid ingredients to dry ingredients under high shear. The dough was kneaded for 3 minutes and then transferred to a pan of greased breadsticks at 100F (38°C) for 1 hour and 15 minutes for testing. After that, it was baked at 392F (200°C) for 37 minutes. Bread physical properties were analyzed after the bread had cooled for 2 hours.

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Abstract

A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta.

Description

technical field [0001] The present invention relates to compositions comprising gluten-free cereal flours, to gluten-free food products, such as gluten-free bakery products or gluten-free pasta products, and to controlling gluten-related gluten-related diseases in individuals. approach to disorders. Background technique [0002] Gluten is a protein complex found in the wheat family of cereals, which includes wheat, barley and rye. The gluten content in wheat flour provides desirable organoleptic properties, such as texture and taste, to many breads and other foods. Gluten also provides processing qualities to commercial food makers as well as home bakers. In general, it is difficult to prepare bread using gluten-free cereal flours such as rice flour and buckwheat flour. When dough is fermented with yeast, in the case of dough using gluten-containing wheat flour or rye flour, carbon dioxide gas generated by fermentation is retained by gluten, whereby the gluten network exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/36A21D13/04A21D13/06A23L1/0534A23L1/16A23L1/164A23L1/29A23L7/10A23L7/109A23L29/262A23L33/00
CPCA23L1/164A21D10/002A21D2/366A21D2/188A21D10/04A23L1/0534A21D13/06A21D13/04A21D10/005A23L1/10A21D13/066A23L1/16A21D13/047A21D13/40A23L7/10A23L7/109A23L7/117A23L29/262A21D13/045A21D13/41A21D13/043
Inventor L.张R.B.福莱特彻X.张
Owner NUTRITION & BIOSCIENCES USA 1 LLC
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