Process for producing low gluten or gluten free dough
AssigneePhytobokaz
InventorsHenry Joseph, Patricia Le Bail, Alain Le Bail
Life of this patent
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Abstract
The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.
Claims5
A method for manufacturing food-quality baking dough, the method comprising the steps of:
- making a dough composition comprising by weight relative to total weight percent:
- between 88.5 and 95% Maranta arundinacea, between 0.1 and 0.5% salt, between 40 and 65% water, yeasts, between 3 and 5% sugar, between 1.5 and 4% pea protein, and between 0.2 and 3.6% of at least one thickening agent;
- placing said dough composition in a depressurized closed chamber;
- and
- kneading said dough composition in the chamber simultaneously with injecting carbon dioxide at a pressure between 25 and 550 mbar, for 10 to 50 minutes into the chamber so as to obtain a baking dough with only trace amounts of gluten.
Dependencies are inferred from the claim text.