Breadmaking product free of gluten and lactose, and production method
OwnerLouis FERNANDEZinventor
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Abstract
The breadmaking product free of gluten and lactose includes a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active soy flour; fresh yeast; dextrose; salt; hydroxypropyl methylcellulose; psyllium husk fibre; xanthan gum; and a mother dough with millet flour and/or sorghum, and amaranth, salt and bacteria, fermented for 16 hours at 28° C. and matured for 24 hours at 5° C. The product is produced by mixing water, the mother dough, the oil and the egg white in a mixer for five minutes at a speed of 45 RPM, with the rest of the ingredients for three minutes at 45 RPM, and with the yeast for five minutes at 90 RPM. Each bread is shaped and left to ferment at 24° C. with 90% humidity, baked at 180° C. and cooled at 8° C.
Claims6
A breadmaking product free of gluten and lactose, comprising:
- a main dough being comprised of:
- Water;
- Tapioca starch;
- Rice flour;
- Cornstarch;
- Mother dough;
- Sunflower oil;
- Egg white;
- Enzymatically active soy flour;
- Fresh yeast;
- Dextrose;
- Salt;
- Hydroxypropyl methylcellulose;
- Psyllium husk fiber;
- and
- Xanthan gum;
- and
- a mother dough is being comprised of the following:
- Whole millet flour, and/or sorghum flour;
- Water;
- Amaranth flour;
- Salt;
- and
- Homofermentative lactic bacteria.
Dependencies are inferred from the claim text.