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US 2024/0292848 A1Published application
Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
AssigneeNutrition & Biosciences USA 1, LLC
InventorsFranz F. MAYER, Matthias KNARR
Life of this patent
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Abstract
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content of from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and having a viscosity of from 60 to 250 mPa·s, determined in a 2% by weight solution in water at 20° C.
Claims10
A gluten-free bakery product comprising or made from a composition comprising
- a) a gluten-free flour, and
- b) a hydroxypropyl methylcellulose having a methoxyl content of from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and having a viscosity of from 60 to 250 mPa·s, determined in a 2% by weight solution in water at 20° C., wherein Mw/Mn of all hydroxypropyl methylcellulose molecules comprised in the composition is not more than 2.25.
Dependencies are inferred from the claim text.