Composition comprising gluten-free cereal flour
A composition, gluten technology, applied in the direction of dough/premix, thin batter, food science, etc., can solve complex problems
Active Publication Date: 2015-08-05
NUTRITION & BIOSCIENCES USA 1 LLC
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- Abstract
- Description
- Claims
- Application Information
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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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Embodiment 1 and comparative example A-C
[0029] The dough composition is prepared from the following components: 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 the following table 1 Listed types and contents of cellulose ether components. Weigh all the dry ingredients into the container and mix well. The liquid ingredients are added to the dry ingredients under high shear. The dough was kneaded for 3 minutes and then transferred to a pan of buttered bread sticks at 100F (38°C) for 1 hour and 15 minutes for testing. After that, it was baked at 392F (200°C) for 37 minutes. The bread physical properties were analyzed after the bread was cooled for 2 hours.
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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 a composition including gluten-free cereal flours, to gluten-free foods, such as gluten-free bakery products or gluten-free pasta products, and to control individuals related to gluten Method of the disorder. 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 various breads and other foods with the desired organoleptic properties, such as texture and taste. Gluten also provides processing quality for commercial food manufacturers and home bakers. Generally, it is difficult to prepare bread using gluten-free cereal flours such as rice flour and buckwheat flour. When the dough is fermented with yeast, in the case of using a dough of wheat flour or rye flour containing gluten, carbon dioxide gas generated by fermentation is retained by the gluten, whereby the gluten network expands and the dough is i...
Claims
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IPC IPC(8): A21D2/18A21D2/36A21D13/04A21D13/06A23L1/0534A23L1/16A23L1/164A23L1/29A23L7/10A23L7/109A23L29/262A23L33/00
CPCA23L1/10A23L1/16A21D13/066A21D10/005A21D10/002A21D13/06A21D13/04A21D2/188A21D2/366A23L1/0534A23L1/164A21D10/04A21D13/047A21D13/40A23L7/10A23L7/109A23L7/117A23L29/262A21D13/045A21D13/41A21D13/043
Inventor L.张R.B.福莱特彻X.张
Owner NUTRITION & BIOSCIENCES USA 1 LLC