Method for producing a gluten-based baked product

Details Method for producing a gluten-based baked product Method for producing a gluten-based baked product

A - Human Necessities

21

D

A21D 2/18 (2006.01)

Patent

CA 2555419

The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise, and; baking the dough in order to obtain the baked product. The invention is characterized in that the dough to be baked comprises, with regard to the weight of the dough, 3 to 15 % by weight of an improving agent selected from the group consisting of maltodextrins, pyrodextrins, polydextrose and oligosaccharides alone or mixed with one another, and 0.005 to 1 % by weight of a reducing agent selected from the group consisting of cysteine, glutathione, deactivated dry yeast, bisulfite and proteases.

L'invention a pour objet un procédé de fabrication d'un produit de cuisson consistant a : - former une pâte comprenant du gluten, au moins 15% d'eau, un agent améliorant et éventuellement un agent levant, - pétrir cette pâte, éventuellement laisser la pâte lever, - cuire la pâte pour obtenir ledit produit de cuisson, caractérisé en ce que ladite pâte à cuire comprend de 3 à 15% en poids par rapport au poids de la pâte d'un agent améliorant choisi dans le groupe constitué par les maltodextrines, les pyrodextrines, le polydextrose et les oligosaccharides seuls ou en mélange entre eux, et 0,005 à 1% en poids d'un agent réducteur choisi dans le groupe constitué par la cystéine, le glutathion, la levure sèche désactivée, le bisulfite et les protéases.

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