CA2412511A1 - Gluten free bakery system - Google Patents

Gluten free bakery system Download PDF

Info

Publication number
CA2412511A1
CA2412511A1 CA002412511A CA2412511A CA2412511A1 CA 2412511 A1 CA2412511 A1 CA 2412511A1 CA 002412511 A CA002412511 A CA 002412511A CA 2412511 A CA2412511 A CA 2412511A CA 2412511 A1 CA2412511 A1 CA 2412511A1
Authority
CA
Canada
Prior art keywords
bread
gluten
mix
dough
baking
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.)
Abandoned
Application number
CA002412511A
Other languages
French (fr)
Inventor
Jorge Ortega
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CA002412511A priority Critical patent/CA2412511A1/en
Publication of CA2412511A1 publication Critical patent/CA2412511A1/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Disclosed are a dry mix and a process which enable the quick preparation of high quality gluten-free bread.
The dry mix is characterized by its ability to form a high quality gluten-free bread. In its broad aspect, the mix requires the presence of flour, quick leavening active dry yeast and dough conditioners. Optionally, the mix can employ other ingredients in the bread formula for flavour.
The combined action of the ingredients in this bread formula largely mimics gluten and all the characteristic of conventional gluten-based bakery.

Description

DESCRIPTION
A Gluten Free Formula for Bread Machine able to produce bread with the same characteristics of a conventional bread.

Claims (5)

THE EMBODIMENTS OF INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS
FOLLOWS:
1. A process for preparing gluten-free bread comprising mixing water with a dry mix to form a dough, shaping the dough into units for baking, proofing the shaped units, and baking, characterized in that: the dry mix comprised flour, from 0.5%
quick-leavening active dry yeast and dough conditioners selected from a mixture of gums; and the shaped unit of dough are proofed from about 45 minutes.
2. A process accordingly to claim 1 wherein about 300 ml of water is added to form a dough of about 600 grams and a bread of about 490 grams, when baked and a density of about .22 g/ml to about .25 g/ml.
3. A process accordingly to claims 1 and 2 without chemical leavening agents.
4. A gluten free bread mix characterized by its ability to form high quality bread from addition of water to completion of baking.
5. A bread mix accordingly to claims 1, 2, 3 and 4 for preparing gluten-free bread wherein the flour comprises a blend of soybean, rice and corn flours and starches.
CA002412511A 2002-12-18 2002-12-18 Gluten free bakery system Abandoned CA2412511A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA002412511A CA2412511A1 (en) 2002-12-18 2002-12-18 Gluten free bakery system

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CA002412511A CA2412511A1 (en) 2002-12-18 2002-12-18 Gluten free bakery system

Publications (1)

Publication Number Publication Date
CA2412511A1 true CA2412511A1 (en) 2004-06-18

Family

ID=32514036

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002412511A Abandoned CA2412511A1 (en) 2002-12-18 2002-12-18 Gluten free bakery system

Country Status (1)

Country Link
CA (1) CA2412511A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010006778A1 (en) * 2008-07-17 2010-01-21 Cargill, Incorporated Composition for preparing improved gluten-free or gluten-reduced bakery products
CN102018011A (en) * 2010-10-28 2011-04-20 西南大学 Gluten protein substitute and application thereof
WO2013114048A1 (en) * 2012-02-01 2013-08-08 Roquette Freres Gluten-free cooking products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010006778A1 (en) * 2008-07-17 2010-01-21 Cargill, Incorporated Composition for preparing improved gluten-free or gluten-reduced bakery products
CN102018011A (en) * 2010-10-28 2011-04-20 西南大学 Gluten protein substitute and application thereof
CN102018011B (en) * 2010-10-28 2013-03-13 西南大学 Gluten protein substitute and application thereof
WO2013114048A1 (en) * 2012-02-01 2013-08-08 Roquette Freres Gluten-free cooking products

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Legal Events

Date Code Title Description
FZDE Discontinued