Gluten-free cooking products
AssigneeRoquette Freres
InventorsBernard Boursier, Patrick Leroux
Life of this patent
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Abstract
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the products including, in particular, bakery products. The invention likewise relates to totally gluten-free cooking and/or bread products produced using the composition.
Claims17
1-16. (canceled)
Composition for a gluten-free baked product comprising:
- a pregelatinized or precooked native starch,
- fibres of vegetable origin chosen from leguminous plant fibres.
A method for the production of a baked product intended to be eaten by individuals suffering from coeliac disease comprising baking a composition comprising a pregelatinized or precooked native starch, fibres of vegetable origin chosen from leguminous plant fibres, and optionally proteins of vegetable origin.
Ready-to-use mix for the home production of a baked product intended to be eaten by individuals suffering from coeliac disease, characterized in that it comprises a pregelatinized or precooked native starch, fibres of vegetable origin chosen from leguminous plant fibres, and optionally proteins of vegetable origin.
Dependencies are inferred from the claim text.