GB2420686B - Method for preparing gluten-free dough and batter - Google Patents

Method for preparing gluten-free dough and batter

Info

Publication number
GB2420686B
GB2420686B GB0523730A GB0523730A GB2420686B GB 2420686 B GB2420686 B GB 2420686B GB 0523730 A GB0523730 A GB 0523730A GB 0523730 A GB0523730 A GB 0523730A GB 2420686 B GB2420686 B GB 2420686B
Authority
GB
United Kingdom
Prior art keywords
batter
free dough
preparing gluten
gluten
preparing
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.)
Expired - Fee Related
Application number
GB0523730A
Other versions
GB0523730D0 (en
GB2420686A (en
Inventor
Marcella Di Mare
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 GB0523730A priority Critical patent/GB2420686B/en
Publication of GB0523730D0 publication Critical patent/GB0523730D0/en
Publication of GB2420686A publication Critical patent/GB2420686A/en
Application granted granted Critical
Publication of GB2420686B publication Critical patent/GB2420686B/en
Priority to PCT/IB2006/003905 priority patent/WO2007060549A2/en
Priority to EP06842341A priority patent/EP1954143A2/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A21D13/30—Filled, to be filled or stuffed 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
    • A21D13/06—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
    • A21D13/0019—
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Detergent Compositions (AREA)
GB0523730A 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter Expired - Fee Related GB2420686B (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
GB0523730A GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter
PCT/IB2006/003905 WO2007060549A2 (en) 2005-11-22 2006-11-22 Method for preparing gluten-free dough compositions
EP06842341A EP1954143A2 (en) 2005-11-22 2006-11-22 Method for preparing gluten-free dough compositions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0523730A GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter

Publications (3)

Publication Number Publication Date
GB0523730D0 GB0523730D0 (en) 2005-12-28
GB2420686A GB2420686A (en) 2006-06-07
GB2420686B true GB2420686B (en) 2006-10-18

Family

ID=35580470

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0523730A Expired - Fee Related GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter

Country Status (3)

Country Link
EP (1) EP1954143A2 (en)
GB (1) GB2420686B (en)
WO (1) WO2007060549A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2274740B1 (en) * 2006-11-10 2008-02-01 Silvia Cubo Pons PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED.
GB2447978A (en) * 2007-03-30 2008-10-01 Marcella Di Mare Forming a gluten-free dough or batter with foamed egg white
US11089799B2 (en) 2015-07-15 2021-08-17 Poet Research, Inc. Food products that contain zein, and related methods
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
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

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3328175A (en) * 1965-05-19 1967-06-27 Franklin E Cunningham Egg white composition containing triethyl phosphate having enhanced whipping properties
US3711299A (en) * 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3713845A (en) * 1970-11-05 1973-01-30 Gen Mills Inc Chiffon cake mix
US5116631A (en) * 1988-12-26 1992-05-26 Ajinomoto Company, Inc. Low-calorie food products containing konjak mannan and processes for preparing the same
US5116628A (en) * 1989-10-30 1992-05-26 Sumitomo Seika Chemicals Co., Ltd. Process for producing liquid egg having reduced cholesterol content
IT1258841B (en) * 1992-01-31 1996-02-29 Barilla Flli G & R COOKIE WITH HIGH CEREAL CONTENT
FR2709924B1 (en) * 1993-09-14 1995-12-08 Yves Woestelandt Gluten-free bread and its manufacturing process.
FR2719194B1 (en) * 1994-05-02 1996-06-07 Soparind Process for the manufacture by cooking of food products at least partly in the form of foam and products obtained by its implementation.
FR2802057B1 (en) * 1999-12-08 2003-02-07 Lu METHOD OF MANUFACTURING BY FOISONING AN ALVEOLAR COOKED FOOD PRODUCT
JP2004222529A (en) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk Liquid egg foam stabilizer

Also Published As

Publication number Publication date
GB0523730D0 (en) 2005-12-28
WO2007060549A3 (en) 2007-10-04
EP1954143A2 (en) 2008-08-13
GB2420686A (en) 2006-06-07
WO2007060549A2 (en) 2007-05-31
WO2007060549B1 (en) 2007-11-29

Similar Documents

Publication Publication Date Title
SI1749450T1 (en) Gluten-free pasta and dough, use of the dough and process for preparing same
EP1890550A4 (en) Method of forming dough
TWI316307B (en) Case for batteries and preparation method thereof
ZA200700836B (en) Breadmaking methods and products
LT2479259T (en) Multi-cryopreserved hepatocytes and methods for their preparation
EP2037743A4 (en) Dough compositions and related methods
IL183923A0 (en) Process for preparing voriconazole and voriconazole prepared thereby
PL1920658T3 (en) Food dough cutting method and cutting apparatus
GB2419863B (en) Conveyor for continuous proofing and baking apparatus
HK1125542A1 (en) Method for producing frozen dough
PL2044843T3 (en) Method for preparing a flour tortilla
GB0820448D0 (en) System and method for preparing naan bread
PL2117322T3 (en) Improved flour based dough and method of preparing such dough
GB2420686B (en) Method for preparing gluten-free dough and batter
HK1131519A1 (en) Manufacturing method of bread and bread produced by using the same method
IL183702A0 (en) Difluoronucleosides and process for preparation thereof
EP1883306A4 (en) Improved bakery process
GB0706302D0 (en) Method for preparing gluten-free dough and batter
IL182970A0 (en) Compositions and processes for preparing 13-deoxy-anthracyclines
HK1099177A1 (en) Malaxator for bread dough
PL377827A1 (en) Method of bread production and bread
GB0823603D0 (en) Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread
GB0400062D0 (en) Improved gluten free bread
GB0418007D0 (en) Bread
HU0402667D0 (en) Bread

Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 20091122

S28 Restoration of ceased patents (sect. 28/pat. act 1977)

Free format text: APPLICATION FILED

S28 Restoration of ceased patents (sect. 28/pat. act 1977)

Free format text: RESTORATION ALLOWED

Effective date: 20111028

PCNP Patent ceased through non-payment of renewal fee

Effective date: 20141122