Method and formulations for gluten-free bakery products

Details Method and formulations for gluten-free bakery products Method and formulations for gluten-free bakery products

A - Human Necessities

21

D

A21D 10/00 (2006.01) A21D 8/02 (2006.01) A21D 13/04 (2006.01) A21D 13/06 (2006.01)

Patent

CA 2730941

Provided herein are gluten--free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

L'invention concerne des compositions exemptes de gluten qui peuvent être transformées en pâte. La pâte exempte de gluten peut être soumise à un processus de découpage en feuilles ou de pressage et, par conséquent, peut être préparée facilement dans des installations commerciales. La pâte comporte de la farine exempte de gluten, de l'amidon modifié, des protéines, des agents de levage, de l'huile et de l'eau.

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