US 2017/0303550 A1 · PROCESS, PRODUCT AND METHOD

Abstract

The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye and/or soybeans) and/or at least 5% by weight of the total flour of a soluble fibre; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; and (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; where the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. Preferably the flour has a low amount of (preferably is free of) gluten and/or gliadin proteins.

Claims13

Dependent claims

A process for the production of a baked foodstuff comprising the steps of:

(a) providing a batter comprising
(i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour and/or at least 5% by weight of the total flour of a soluble fiber;
(ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5;
(iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight;
(b) mixing the batter to achieve a viscosity of from 200 to 1900 cps;
(c) feeding the batter to a heated baking surface through a batter depositor;
and
(d) baking the batter to obtain a baked foodstuff such as a wafer.

5 more elements

Dependencies are inferred from the claim text.

Process, product and method

Life of this patent

Process, product and method

Life of this patent

Abstract

Claims13