Method and Formulations For Gluten-Free Bakery Products

Abstract

Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

Description

[0001]This application claims priority to U.S. provisional application No. 61 / 082,033, filed on Jul. 18, 2008, the disclosure of which is incorporated herein by reference.FIELD OF THE INVENTION[0002]The present invention relates generally to gluten-free products and more particularly provides formulations and methods for making gluten-free doughs and gluten-free baked products.BACKGROUND OF THE INVENTION[0003]Celiac disease is an autoimmune disorder. It affects people of all ages. Recent findings estimate about 3 million people in the United States have celiac disease. When people with celiac disease eat foods or use products made from wheat (including spelt, triticale, and kamut), rye, and barley which contain gluten, the mucous membrane of the small intestine is damaged. Celiac disease affects people differently. Symptoms range from diarrhea or abdominal pain to irritability or depression.[0004]The gluten protein content in the bakery foods made from traditional flour far exceeds ...

AI Technical Summary

Benefits of technology

The present invention provides a method for producing gluten-free doughs that can be used for making various baked products. The doughs are non-sticky and can be easily prepared using conventional equipment of sheeting and pressing. The doughs are made using a combination of gluten-free flour, leavening agents, modified starch, gums, protein, sweeteners, oil, emulsifiers, water, and optionally, gelatin, shortening, enzymes, spices, cheese, or flavors. The doughs can be directly frozen or used to make par-baked or fully finished products that can be frozen or not. The baked products made from the gluten-free dough have the appearance, aroma, and texture similar to those made from traditional gluten-containing flour.

Problems solved by technology

When people with celiac disease eat foods or use products made from wheat (including spelt, triticale, and kamut), rye, and barley which contain gluten, the mucous membrane of the small intestine is damaged.

Gluten-free food items are still very limited.

The commercially available gluten-free bakery products have a dense and crumbly texture, poor mouthfeel, unappealing appearance, and a short shelf life.

Compared with the dough made from traditional flour, gluten-free doughs have very low cohesiveness, extensibility and elasticity; and poor gas retention.

The available dough based methods produce sticky dough which is problematic in manufacturing and results in a poor quality products.

However, the batter based formulations are not suitable for manufacturing using traditional processing.

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