Method and Formulations For Gluten-Free Bakery Products

a technology for baking products and gluten-free products, applied in the field of gluten-free products, can solve the problems of affecting the quality and affecting the taste of gluten-free baked products

Inactive Publication Date: 2010-01-21
RICH PRODUCTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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.

Method used

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  • Method and Formulations For Gluten-Free Bakery Products
  • Method and Formulations For Gluten-Free Bakery Products

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0052]This example provides a gluten-free formulation for the dough of the present invention as shown in Table 2.

TABLE 2IngredientWt. %Rice flour31.10Water31.10Topioca flour20.74High fructose corn syrup3.11Vegetable oil2.59Non transfat shortening1.56Non-fat dry milk1.56Instant yeast1.14Modified starch1.04Whole egg (dried)1.04Salt1.04Seasoning0.78Egg white0.52Gelatin0.52Cheese0.52Baking powder0.52Flax seed flour0.26Gum Arabic0.26Lecithin0.16Guar gum0.16Xanthan gum0.16sodium stearoyl lactylates (SSL)0.16Total100.04

example 2

[0053]This example provides a gluten-free formulation for the dough of the present invention. This embodiment is a non-dairy formulation (Table 3).

TABLE 3IngredientsWt. %Rice flour30.20Water30.20Tapioca flour20.13Potato starch5.03Vegetable oil3.02Non transfat shortening2.52Sugar2.52Instant yeast1.26Whole egg1.01Salt1.01Baking powder0.50Egg white0.50Gelatin0.50Soy flour0.50Lecithin0.30Xanthan gum0.30Gum Arabic0.25Guar gum0.25Xylanase0.015Total100.015

example 3

[0054]This example provides a gluten-free formulation for the dough of the present invention. This embodiment is an all-natural, non-dairy formulation (Table 4). Therefore, the composition does not have any non-natural products or diary protein or chemical leavening or semi-synthetic hydrophilic colloids or non-natural emulsifiers.

TABLE 4IngredientWt. %Water34.29Rice flour30.71Topioca flour20.47Olive oil3.07Potato starch2.56Sugar2.56Instant yeast1.13Salt1.02Whole egg1.02Egg white1.02Gelatin0.51All natural cheese flavor0.51Xanthan gum0.31Lecithin0.31Gum Arabic0.26Guar gum0.26Xylanase0.015Total100.025

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A21D13/06A21D13/04A21D8/04
CPCA21D2/183A21D13/066A21D2/185
Inventor ZHANG, HUAXIAOLUGAR, PAULA
Owner RICH PRODUCTS
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