Method for producing a gluten-based baked product
AssigneeRoquette Freres
InventorBernard Boursier
Life of this patent
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Abstract
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15% water, an improving agent and, optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise, and; baking the dough in order to obtain the baked product. The invention is characterized in that the dough to be baked comprises, with regard to the weight of the dough, 3 to 15% by weight of an improving agent selected from the group consisting of maltodextrins, pyrodextrins, polydextrose and oligosaccharides alone or mixed with one another, and 0.005 to 1% by weight of a reducing agent selected from the group consisting of cysteine, glutathione, deactivated dry yeast, bisulfite and proteases.
Claims6
A method for producing a baked product comprising:
- forming a dough containing gluten, at least 15% of water, an improving agent and optionally a raising agent,
- kneading this dough,
- optionally leaving the dough to rise,
- baking the dough to obtain said baked product, characterized in that said baking dough contains from 3 to 15 wt. %, relative to the weight of the dough, of an improving agent selected from the group comprising maltodextrins, pyrodextrins, polydextrose and oligosaccharides alone or mixed together, and 0.005 to 1 wt. % of a reducing agent selected from the group comprising cysteine, glutathione, deactivated dried yeast, bisulfite and proteases.
A baked product containing gluten, 3 to 15 wt. % of
- an improving agent selected from the group comprising maltodextrins, pyrodextrins, polydextrose and oligosaccharides alone or mixed together, and 0.005 to 1 wt. % of a reducing agent selected from the group comprising cysteine, glutathione, deactivated dried yeast, bisulfite and proteases.
Dependencies are inferred from the claim text.