GB2452894A - 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 - Google Patents

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

Info

Publication number
GB2452894A
GB2452894A GB0823603A GB0823603A GB2452894A GB 2452894 A GB2452894 A GB 2452894A GB 0823603 A GB0823603 A GB 0823603A GB 0823603 A GB0823603 A GB 0823603A GB 2452894 A GB2452894 A GB 2452894A
Authority
GB
United Kingdom
Prior art keywords
gluten
free
dough
making
dry
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.)
Withdrawn
Application number
GB0823603A
Other versions
GB0823603D0 (en
Inventor
Jytte Malby
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
Priority claimed from DK200600725A external-priority patent/DK176438B1/en
Application filed by Individual filed Critical Individual
Priority claimed from PCT/DK2007/000248 external-priority patent/WO2007137578A1/en
Publication of GB0823603D0 publication Critical patent/GB0823603D0/en
Publication of GB2452894A publication Critical patent/GB2452894A/en
Withdrawn legal-status Critical Current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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

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)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to prepare dough which can be baked promptly after mixing obviating the conventional kneading process and fermentation delay. The gel preferred gel-forming ingredient is derived from psyllium which provides mucilage when wet. The mucilage is combined with a leavening agent and albumin to yield a binder for flour to make dough. Gluten-free materials are preferred. The dry ingredients may conveniently be divided into two dry portions. The first portion, when water is added, provides a binder that is mixed with flour from the second portion. Alternatively can all dry ingredients in combination be watered to form dough which is promptly baked. The dough is formed and baked in the conventional manner.
GB0823603A 2006-05-29 2007-05-29 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 Withdrawn GB2452894A (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DK200600725A DK176438B1 (en) 2006-05-29 2006-05-29 Cake mix for making dough for gluten-free bread and method for making such cake mix and bread
DKPA200700377 2007-03-07
US11/753,705 US20070275121A1 (en) 2006-05-29 2007-05-25 Dry Mixtures for Making Dough for Bread and Methods for Production Thereof
PCT/DK2007/000248 WO2007137578A1 (en) 2006-05-29 2007-05-29 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

Publications (2)

Publication Number Publication Date
GB0823603D0 GB0823603D0 (en) 2009-01-28
GB2452894A true GB2452894A (en) 2009-03-18

Family

ID=40344253

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0823603A Withdrawn GB2452894A (en) 2006-05-29 2007-05-29 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

Country Status (2)

Country Link
GB (1) GB2452894A (en)
SE (1) SE0802646L (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4451491A (en) * 1980-07-28 1984-05-29 Ben-Gurion University Of The Negev Research And Development Authority Mix for the preparation of bread and cake products
EP0642737A1 (en) * 1993-09-14 1995-03-15 Yves Woestelandt Bread without gluten and process of preparation
DE29704037U1 (en) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Gluten-free ready-mix flour
US20030091715A1 (en) * 1999-12-28 2003-05-15 Jean-Philippe Girard Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
WO2005025319A1 (en) * 2003-07-22 2005-03-24 Health & Performance Food International B.V. Processing of teff flour
EP1561380A1 (en) * 2004-02-09 2005-08-10 Shin-Etsu Chemical Co., Ltd. Gluten-free dough composition

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4451491A (en) * 1980-07-28 1984-05-29 Ben-Gurion University Of The Negev Research And Development Authority Mix for the preparation of bread and cake products
EP0642737A1 (en) * 1993-09-14 1995-03-15 Yves Woestelandt Bread without gluten and process of preparation
DE29704037U1 (en) * 1997-03-06 1997-05-07 Hackel, Silke, 95163 Weißenstadt Gluten-free ready-mix flour
US20030091715A1 (en) * 1999-12-28 2003-05-15 Jean-Philippe Girard Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
WO2005025319A1 (en) * 2003-07-22 2005-03-24 Health & Performance Food International B.V. Processing of teff flour
EP1561380A1 (en) * 2004-02-09 2005-08-10 Shin-Etsu Chemical Co., Ltd. Gluten-free dough composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Polysaccharide substitutes for gluten in non-wheat bread", Haque A et al., Carbohydrate Polymers, Applied Science Publishers, vol. 25, no. 4, 1994, pages 337-344, figure 10, XP 002331479, ISSN: 0144-8617 *

Also Published As

Publication number Publication date
GB0823603D0 (en) 2009-01-28
SE0802646L (en) 2008-12-22

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)