AU2017210987B2 - Composition comprising gluten-free flour and hydroxypropyl methyl cellulose - Google Patents

Composition comprising gluten-free flour and hydroxypropyl methyl cellulose Download PDF

Info

Publication number
AU2017210987B2
AU2017210987B2 AU2017210987A AU2017210987A AU2017210987B2 AU 2017210987 B2 AU2017210987 B2 AU 2017210987B2 AU 2017210987 A AU2017210987 A AU 2017210987A AU 2017210987 A AU2017210987 A AU 2017210987A AU 2017210987 B2 AU2017210987 B2 AU 2017210987B2
Authority
AU
Australia
Prior art keywords
percent
gluten
weight
free
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
AU2017210987A
Other languages
English (en)
Other versions
AU2017210987A1 (en
Inventor
Franz Mayer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nutrition and Biosciences USA 1 LLC
Original Assignee
Nutrition and Biosciences USA 1 LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nutrition and Biosciences USA 1 LLC filed Critical Nutrition and Biosciences USA 1 LLC
Publication of AU2017210987A1 publication Critical patent/AU2017210987A1/en
Application granted granted Critical
Publication of AU2017210987B2 publication Critical patent/AU2017210987B2/en
Assigned to NUTRITION & BIOSCIENCES USA 1, LLC reassignment NUTRITION & BIOSCIENCES USA 1, LLC Request for Assignment Assignors: DOW GLOBAL TECHNOLOGIES LLC
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/08—Cellulose derivatives
    • C08L1/26—Cellulose ethers
    • C08L1/28—Alkyl ethers
    • C08L1/284—Alkyl ethers with hydroxylated hydrocarbon radicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/304—Foods, ingredients or supplements having a functional effect on health having a modulation effect on allergy and risk of allergy
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00—Polymer mixtures characterised by other features
    • C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
    • C08L2205/025—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group containing two or more polymers of the same hierarchy C08L, and differing only in parameters such as density, comonomer content, molecular weight, structure
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L2205/00—Polymer mixtures characterised by other features
    • C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
    • C08L2205/035—Polymer mixtures characterised by other features containing three or more polymers in a blend containing four or more polymers in a blend

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Pediatric Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
AU2017210987A 2016-01-26 2017-01-13 Composition comprising gluten-free flour and hydroxypropyl methyl cellulose Active AU2017210987B2 (en)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US201662287025P 2016-01-26 2016-01-26
US62/287,025 2016-01-26
US201662358640P 2016-07-06 2016-07-06
US62/358,640 2016-07-06
US201662418327P 2016-11-07 2016-11-07
US62/418,327 2016-11-07
PCT/US2017/013472 WO2017131973A1 (en) 2016-01-26 2017-01-13 Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

Publications (2)

Publication Number Publication Date
AU2017210987A1 AU2017210987A1 (en) 2018-08-23
AU2017210987B2 true AU2017210987B2 (en) 2020-12-03

Family

ID=57944530

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2017210987A Active AU2017210987B2 (en) 2016-01-26 2017-01-13 Composition comprising gluten-free flour and hydroxypropyl methyl cellulose

Country Status (10)

Country Link
US (1) US11819031B2 (https=)
EP (1) EP3407724B1 (https=)
JP (1) JP6933649B2 (https=)
KR (1) KR102773155B1 (https=)
CN (1) CN108471758B (https=)
AU (1) AU2017210987B2 (https=)
BR (1) BR112018014856B1 (https=)
DK (1) DK3407724T3 (https=)
ES (1) ES2808932T3 (https=)
WO (1) WO2017131973A1 (https=)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11102986B2 (en) * 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
AU2018230542B2 (en) 2017-03-06 2022-04-14 Nutrition & Biosciences Usa 1, Llc Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
NL2019117B1 (en) * 2017-06-23 2019-01-07 Top B V Method for the production of protein and fiber rich airy food product
RU2689715C1 (ru) * 2018-05-05 2019-05-28 федеральное государственное автономное образовательное учреждение высшего образования "Санкт-Петербургский политехнический университет Петра Великого" (ФГАОУ ВО "СПбПУ") Способ приготовления диетического заварного полуфабриката
US12137695B2 (en) 2019-03-13 2024-11-12 Novozymes A/S Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase
JP7679604B2 (ja) * 2020-05-11 2025-05-20 株式会社サタケ 米粉パン
US20220361509A1 (en) * 2021-05-17 2022-11-17 Lamb Weston, Inc. Gluten-free flexible vegetable hash-based food product
KR102587559B1 (ko) * 2022-02-15 2023-10-11 엘골인바이오(주) 밀가루를 포함하지 않는 면 제조방법
FR3142067B1 (fr) * 2022-11-21 2025-09-05 Senes Solutions Produits nutritifs adaptés aux personnes souffrant de dysphagie

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4778684A (en) * 1986-07-08 1988-10-18 National Starch And Chemical Corporation Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
US20060088647A1 (en) * 2004-10-25 2006-04-27 Kadan Ranjit S Baked products containing rice flour
US20130245249A1 (en) * 2009-12-15 2013-09-19 Shin-Etsu Chemical Co., Ltd. Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5194271A (en) * 1990-07-20 1993-03-16 The Pillsbury Company Microwaveable batter-coated, dough-enrobed foodstuff
JP4280920B2 (ja) 2004-02-09 2009-06-17 信越化学工業株式会社 ドウ組成物
EP1749450B1 (en) * 2005-08-05 2014-05-28 Heinz Italia S.p.A. Gluten-free pasta and dough, use of the dough and process for preparing same
US8399349B2 (en) 2006-04-18 2013-03-19 Air Products And Chemicals, Inc. Materials and methods of forming controlled void
WO2008022092A2 (en) 2006-08-11 2008-02-21 Cargill, Incorporated System for gluten replacement in food products
WO2010006778A1 (en) 2008-07-17 2010-01-21 Cargill, Incorporated Composition for preparing improved gluten-free or gluten-reduced bakery products
JP4866398B2 (ja) 2008-07-23 2012-02-01 信越化学工業株式会社 グルテンを含まないパン製造用ドウ組成物
WO2010053579A1 (en) 2008-11-10 2010-05-14 Rich Products Corporation Formula and process for producing gluten-free bakery products
EP2432324B1 (en) 2009-05-18 2014-05-14 Dow Global Technologies LLC Methods for reducing oil uptake of fried foods
WO2011049417A2 (ko) * 2009-10-23 2011-04-28 전남대학교 산학협력단 글루텐 무첨가 쌀베이커리 및 이의 제조방법
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
IT1400917B1 (it) 2010-07-02 2013-07-02 Schar Gmbh Srl Dr Procedimento per la produzione di proteine di mais ed uso di dette proteine per la produzione di prodotti da forno e pasta senza glutine
JP6042828B2 (ja) * 2011-02-24 2016-12-14 ダウ グローバル テクノロジーズ エルエルシー グルテンフリー穀粉を含む組成物
MX350218B (es) * 2011-02-24 2017-08-30 Dow Global Technologies Llc Composicion comprendiendo harina de cereal libre de gluten.

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4778684A (en) * 1986-07-08 1988-10-18 National Starch And Chemical Corporation Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
US20060088647A1 (en) * 2004-10-25 2006-04-27 Kadan Ranjit S Baked products containing rice flour
US20130245249A1 (en) * 2009-12-15 2013-09-19 Shin-Etsu Chemical Co., Ltd. Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Anonymous, "Baking Science into Success", pages 1 - 12. Retrieved on 24 JUNE 2020.Viewed on Wayback Machine version dated 16 DEC 2015. *
CROCKETT, R., et al., "How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?", JOURNAL OF FOOD SCIENCE. 2011, vol. 76, no. 3, pages E274 - E282. *

Also Published As

Publication number Publication date
CN108471758B (zh) 2022-05-06
JP2019502385A (ja) 2019-01-31
ES2808932T3 (es) 2021-03-02
BR112018014856B1 (pt) 2022-06-28
AU2017210987A1 (en) 2018-08-23
KR20180102115A (ko) 2018-09-14
KR102773155B1 (ko) 2025-02-27
EP3407724B1 (en) 2020-06-24
EP3407724A1 (en) 2018-12-05
WO2017131973A1 (en) 2017-08-03
BR112018014856A2 (pt) 2018-12-11
DK3407724T3 (da) 2020-09-28
CN108471758A (zh) 2018-08-31
US20190008169A1 (en) 2019-01-10
US11819031B2 (en) 2023-11-21
JP6933649B2 (ja) 2021-09-08

Similar Documents

Publication Publication Date Title
AU2017210987B2 (en) Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
EP2677874B1 (en) Composition comprising gluten-free cereal flour
EP2677873B1 (en) Composition comprising gluten-free cereal flour
JP6147688B2 (ja) ベーカリー製品及びその製造方法
US20240292848A1 (en) Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
US20180192658A1 (en) Starch-based gluten-free baked foodstuffs
WO2018148131A1 (en) Use of xyloglucan in gluten-free bread

Legal Events

Date Code Title Description
PC1 Assignment before grant (sect. 113)

Owner name: NUTRITION & BIOSCIENCES USA 1, LLC

Free format text: FORMER APPLICANT(S): DOW GLOBAL TECHNOLOGIES LLC

FGA Letters patent sealed or granted (standard patent)