Gluten-free baked products and methods of preparation of same

Details Gluten-free baked products and methods of preparation of same Gluten-free baked products and methods of preparation of same

A - Human Necessities

21

D

A21D 8/06 (2006.01) A21D 13/06 (2006.01)

Patent

CA 2704913

The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the 'peak viscosity falls within the range of 34-4200 m.Pa.s, and the second minimum viscosity falls within the range of 34-4780 m.Pa.s

La présente invention propose un système de distribution d'ingrédients et des procédés de fabrication d'un produit de boulangerie sans gluten en utilisant un four pour fabriquer des produits de boulangerie de qualité sans gluten fabriqués par ce procédé. Il est essentiel que la viscosité maximale se situe dans la plage de 34 à 4200 mPas, et la viscosité minimale se situe dans la plage de 34 à 4780 mPas.

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