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US 11,930,828 B2Granted
Method and formulation for gluten-free bakery products
AssigneeRich Products Corporation
InventorsHuaXiao Zhang, Paula Lugar
Life of this patent
Estimating the term…
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.
Claims20
A method of preparing gluten-free dough product comprising the steps of:
- i) mixing together gluten-free flour, leavening agent, modified starch, water, protein, emulsifier, shortening and/or oil, and gum to form a gluten-free dough;
- said gluten-free flour constituting at least 35 wt. % of said gluten-free dough;
- said leavening agent selected from the group consisting of yeast, chemical leavener, and a combination thereof;
- said leavening agent constituting at least 1.1 wt. % of said gluten-free dough;
- said modified starch constituting at least 1 wt. % of said gluten-free dough;
- said water constituting at least 30 wt. % of said gluten-free dough;
- said protein constituting at least 2 wt. % of said gluten-free dough;
- said emulsifier constituting at least 0.1 wt. % of said gluten-free dough;
- said shortening and/or oil constituting at least 1 wt. % of said gluten-free dough;
- said gum constituting 0.8 wt. % to 4.2 wt. % of said gluten-free dough and including guar gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough;
- xanthan gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough;
- and
- gum Arabic constituting 0.2 wt. % to 1.2 wt. % of said gluten-free dough;
- and,
- ii) dividing and shaping said gluten-free dough under conditions such that an increase in specific volume is less than 20% to form said gluten-free dough product, wherein said gluten-free dough product is a pizza dough, a tortilla dough, or a flatbread dough.
12 more elements
A method of preparing a frozen par-baked or fully finished gluten-free dough product comprising the steps of:
- i) providing a gluten-free dough that includes gluten-free flour, leavening agent, modified starch, water, protein, emulsifier, shortening and/or oil, and gum;
- said gluten-free flour constituting at least 35 wt. % of said gluten-free dough;
- said leavening agent selected from the group consisting of yeast, chemical leavener, and a combination thereof;
- said leavening agent constituting at least 1.1 wt. % of said gluten-free dough;
- said modified starch constituting at least 1 wt. % of said gluten-free dough;
- said water constituting at least 30 wt. % of said gluten-free dough;
- said protein constituting at least 2 wt. % of said gluten-free dough;
- said emulsifier constituting at least 0.1 wt. % of said gluten-free dough;
- said shortening and/or oil constituting at least 1 wt. % of said gluten-free dough;
- said gum constituting 0.8 wt. % to 4.2 wt. % of said gluten-free dough and including
- guar gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough;
- xanthan gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough;
- and
- gum Arabic constituting 0.2 wt. % to 1.2 wt. % of said gluten-free dough;
- ii) dividing and shaping said gluten-free dough under conditions such that the increase in specific volume is less than 20%;
- iii) sheeting or pressing said gluten-free dough after said step of dividing and shaping;
- iv) baking said gluten-free dough to form said par-baked or fully finished gluten-free dough product, wherein said gluten-free dough product is a pizza dough, a tortilla dough, or a flatbread dough;
- and,
- v) freezing said par-baked or fully finished gluten-free dough product after said step of baking.
16 more elements
A method of preparing a gluten-free dough product comprising adding water and optionally oil to a dry mix comprising:
- 70-85 wt. % of a gluten-free flour;
- 1-7 wt. % of yeast and/or 0.3-2.0 wt. % of a chemical leavener;
- 1-5 wt. % of modified starch;
- 0.3-1.5 wt. % of guar gum;
- 0.3-1.5 wt. % of xanthan gum;
- 0.2-1.2 wt. % of gum Arabic;
- 3-20 wt. % of a protein;
- 2-10 wt. % of a sweetener;
- 0.05-1.2 wt. % of an emulsifier;
- and
- xylanase enzyme;
- wherein said gluten-free dough product is a pizza dough, a tortilla dough, or a flatbread dough.
9 more elements
Dependencies are inferred from the claim text.