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Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

A technology of hydroxypropyl methylcellulose, composition, applied in the field of management of gluten-related disorders in individuals, capable of solving problems such as inability to maintain shape

Active Publication Date: 2018-08-31
DOW GLOVAL TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bread cubes do not hold their shape well after cooling, but will show shrinkage on the sides of the bread cubes

Method used

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  • Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
  • Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
  • Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

Examples

Experimental program
Comparison scheme
Effect test

example

[0030] All parts and percentages are by weight unless otherwise indicated. In the examples, the following test procedure was used.

[0031] Crumb hardness

[0032] The hardness measured 1 day after baking is referred to as "initial hardness". Hardness measured after 1 day after baking is called hardness over storage time and is a measure to determine shelf life. During the period between i) baking and cooling and ii) hardness measurement, the loaves were stored in polyethylene bags. Low initial hardness and / or low hardness over storage time are desirable.

[0033] For texture analysis, a modified version of AACC method 74-09 (American Association of Cereal Chemists) was applied. Firmness of wheat bread and gluten-free bread was measured with a texture analyzer TA.XTplus (Stable Microsystems Ltd., Godalming, Surrey, UK) using the following settings:

[0034] - Sample preparation: 25 mm thick bread slices freshly cut from the center of the bread loaf;

[0035] -5kg load c...

example 1-4 and comparative example A and B

[0040] Doughs were prepared from the ingredients listed in Tables 1 and 2 below. Hydroxypropylmethylcellulose (HPMC) b) has a methoxyl content of 19% to 24%, a hydroxypropoxyl content of 7% to 12%, and a viscosity of 3000 to 5000 mPa·s at 20°C Measured in 2% by weight aqueous solution. HPMC b) is available from The Dow Chemical Company as METHOCEL TM K4M cellulose ether is commercially available; abbreviated as "K4M" in Table 2 below. HPMC c) has a methoxyl content of 28% to 30%, a hydroxypropoxyl content of 7% to 12%, and a viscosity of about 19 mPa·s, measured at 20° C. in a 2% by weight aqueous solution. HPMC c) is available from The Dow Chemical Company as METHOCEL TME19 cellulose ethers are commercially available; abbreviated as "E19" in Table 2 below.

[0041] To prepare the dough, weigh all dry ingredients into a container and mix well. Add liquid ingredients to dry ingredients under high shear. The dough was kneaded for 6 minutes and then transferred to a grease...

example 5 and comparative example C-E

[0049] The recipes for preparing the doughs of Example 5 and Comparative Example C are listed in Table 3 below. . The sodium carboxymethylcellulose listed in Table 3 below has a degree of substitution of 0.9 and a viscosity of 3000 to 4000 mPa·s in a 1% by weight aqueous solution at 20°C using a Brookfield LVT viscometer, 3 No. rotor measured at 30 rpm.

[0050] table 3

[0051]

[0052]

[0053] The dough preparation recipes for Comparative Examples D and E are listed in Table 4 below.

[0054] Table 4

[0055]

[0056] As described above in Examples 1-4, equal weight doughs were prepared from the recipes of Example 5 and Comparative Examples C, D, and E, except that the proofing time of the dough in Example 5 was 75 minutes and adjusted for Comparative Examples C, D and E. Proof times in D and E to produce breads of Example 5 and Comparative Examples C, D and E, all of similar volume. Afterwards, the dough pieces are baked as described above.

[0057] The ...

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Abstract

A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and ahydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).

Description

technical field [0001] The present invention relates to compositions comprising gluten-free flour, to gluten-free food products such as gluten-free baked products or gluten-free pasta, and to methods of managing gluten-related disorders in an individual. Background technique [0002] Gluten is a protein complex found in grains of the Triticum family of grains including wheat, barley and rye. The gluten content in wheat flour provides desirable organoleptic properties, such as texture and mouthfeel, to countless baked goods and other foods. Gluten also provides processing properties to commercial food manufacturers as well as home bakers. In general, making bread with gluten-free flours such as rice and buckwheat is very difficult. 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, so that the gluten network is extended and the dough rises. In the cas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D13/043A21D13/047A21D13/045A21D13/066A21D13/40A23L29/262A23L7/10A23L7/109A23L25/00A23L29/212A23L33/00A23L33/24A21D13/04C08L1/28A21D13/80
CPCA21D2/188A21D13/04C08L1/284A23V2002/00A23V2200/304A23L7/109A23L33/40A23L33/24A21D13/045A21D13/043A21D13/047A21D10/005A21D13/066A23V2200/13A23V2200/30A23V2250/51086A21D10/002C08L2205/025C08L2205/035
Inventor F·迈尔
Owner DOW GLOVAL TECH LLC
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