WO2001019195A1 - Substituts de gluten - Google Patents

Substituts de gluten Download PDF

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Publication number
WO2001019195A1
WO2001019195A1 PCT/AU2000/001089 AU0001089W WO0119195A1 WO 2001019195 A1 WO2001019195 A1 WO 2001019195A1 AU 0001089 W AU0001089 W AU 0001089W WO 0119195 A1 WO0119195 A1 WO 0119195A1
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WO
WIPO (PCT)
Prior art keywords
starch
protein
fat
mixture
ingredients
Prior art date
Application number
PCT/AU2000/001089
Other languages
English (en)
Inventor
Frank Uhlik
Original Assignee
Frank Uhlik
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 Frank Uhlik filed Critical Frank Uhlik
Priority to CA002380632A priority Critical patent/CA2380632A1/fr
Priority to EP00962089A priority patent/EP1217895A4/fr
Priority to AU73950/00A priority patent/AU777782B2/en
Priority to NZ517803A priority patent/NZ517803A/en
Priority to MXPA02002734A priority patent/MXPA02002734A/es
Publication of WO2001019195A1 publication Critical patent/WO2001019195A1/fr

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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
    • A21D13/04—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, 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • 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
    • 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
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • 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
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts

Definitions

  • the present invention relates generally to the preparation of food products that are typically produced using wheat flour. More particularly, the present invention relates to novel gluten substitutes and methods for their production for use inter alia in the preparation of bread, cake and pastry-type products.
  • Bakery products are commonly made from wheat flour containing gluten, which contributes to the typical texture, flavour and form of the usual bread, cake and pastry products.
  • a substantial segment of the population however, suffers from dietary wheat intolerance such as celiac disease and other less well-defined wheat intolerances and allergies which make wheat based products unacceptable for use.
  • dietary wheat intolerance such as celiac disease and other less well-defined wheat intolerances and allergies which make wheat based products unacceptable for use.
  • these people have few alternatives for conventional baked products.
  • gluten-free bread for example, include mixing gluten- free flour with water, eggs, salt, sugar, yeast, milk and a small amount of binding agent (0.5 to 5.0% by weight), usually xanthan gum, guar gum, or pre-gelatinized starch typically referred to as a gluten substitute.
  • binding agent usually xanthan gum, guar gum, or pre-gelatinized starch typically referred to as a gluten substitute.
  • the resulting breads are very cake-like and heavy whilst their mouth feel and texture are generally unpleasant.
  • many gluten intolerant individuals avert eating bread products all together.
  • dough can be made from gluten-free flour mixed with commercially available gluten. If the gluten is mixed with these flours in the amount of 15 to 20% by weight (i.e., in an amount 3-40 times greater than the above mentioned gluten substitutes) and then combined with water, a strong dough results, capable of being manipulated in much the same way as dough made from naturally-occurring gluten based flours. However, this dough contains gluten and cannot be used for gluten intolerant individuals.
  • a gluten substitute gum can be produced by heating an aqueous mixture comprising a starch, an edible fat and an edible protein for a time and under conditions sufficient to produce an aerated mass.
  • this aerated mass largely mimics gluten in that it takes considerable effort to stretch or snap.
  • snapped into separate pieces it can be re-constituted into a single whole simply by kneading it back together. It also forms a shiny skin when left to dry whilst remaining moist on the inside.
  • flour whether gluten-free or otherwise, a dough is formed quickly.
  • the dough absorbs water at a similar rate to wheat flour-based dough, strengthens with kneading and can be stretched or rolled to very thin consistency in a similar manner to wheat flour-based doughs.
  • a method of producing a gluten substitute gum comprising heating a mixture comprising a starch, an edible fat and an edible protein together with a liquid for a time and under conditions sufficient to form an aerated mass.
  • the invention contemplates a plurality of ingredients in mix or in kit form for producing a gluten substitute gum, said ingredients comprising a starch, an edible fat and an edible protein which are present in relative amounts sufficient to form an aerated mass upon mixing with a predetermined amount of liquid and heating the mixture so formed at an aerated mass-forming effective temperature.
  • the invention encompasses use of a starch, an edible fat and an edible protein in the preparation of a mix or kit for the production of a gluten substitute gum.
  • the invention provides a gluten substitute gum produced by mixing together a starch, an edible fat, an edible protein and a liquid and heating the mixture for a time and under conditions sufficient to form an aerated mass.
  • a mix for the preparation of bakery products comprising a gluten substitute gum as broadly described above together with a gluten-free starch in relative amounts sufficient to form a coherent dough system upon the addition of a liquid, and to retain leavening gas during the preparation of said dough, wherein said products are producible in the substantial absence of wheat flour.
  • the invention contemplates use of a gluten substitute gum as broadly described above in the preparation of a mix for producing foodstuffs including bakery products.
  • the invention provides a method for producing bakery products, said method comprising mixing a gluten substitute gum as broadly described above together with a gluten-free starch and water to form a dough and heating the dough for a time and at a temperature sufficient to produce said bakery products.
  • the invention resides in food products including bakery products produced using the gluten substitute gum as broadly described above.
  • edible fat or “edible protein” is meant a fat or protein that is fit or safe for animal consumption including human consumption.
  • the present invention is predicated in part on the discovery that a gluten substitute gum can be produced by heating a mixture, preferably an aqueous mixture comprising a starch, an edible fat and an edible protein for a time and under conditions sufficient to produce an aerated mass with gluten-like properties.
  • the invention thus provides a method of producing a gluten substitute gum, comprising heating an mixture comprising a starch, an edible fat, an edible protein and a liquid, preferably water, for a time and under conditions sufficient to form an aerated mass.
  • the starch is present in an amount of between about 20 and 80% by weight, more preferably between about 30 and 70% by weight and even more preferably between about 40 and 60% by weight of said mixture.
  • the starch has less than 20 parts per million of gluten.
  • the starch preferably conforms to the Codex Alimentarius standard as set by the World Health Organization.
  • the starch is suitably selected from potato starch, sweet potato starch, white rice starch, glutinous rice starch, maize starch, Codex Alimentarius wheat starch, sorghum starch, cassava starch, arrowroot starch and tapioca starch.
  • the starch is selected from the group consisting of tapioca starch, arrowroot starch and maize starch.
  • the starch is tapioca starch.
  • the edible fat suitably comprises any edible fatty substances in a general sense, including, but not restricted to, natural fats or synthesized fats and oils consisting essentially of triglycerides.
  • the fat may be derived from any animal or plant source including, for example, canola oil, corn oil, grapeseed oil, soybean oil, sunflower seed oil, safflower oil, rapeseed oil, cottonseed oil, sesame oil, olive oil, palm oil, coconut oil, fish oil, copha, margarine, butter, milk fat, chicken fat, lard and tallow, which may have been partially or completely hydrogenated or modified otherwise, as well as non-toxic fatty materials having properties similar to triglycerides and any combination thereof.
  • the terms fat and oil are used interchangeably.
  • the edible fat may be solid or fluid at room temperatures of from about 15 °C to about 35 °C.
  • the edible fat is present in an amount of between about 1 and 10% by weight, more preferably between about 1 and 6% by weight and even more preferably between about 1 and 4% by weight of said mixture.
  • the edible fat to starch ratio in said mixture is less than about 15:100, more preferably less than about 12:100, more preferably less than 10:100.
  • the edible protein suitably comprises any edible proteinaceous substance synthetic or otherwise that is suitable for human consumption.
  • Typical protein sources from which the edible protein may be derived include, but are not restricted to, animal produce such as meat, poultry, eggs, milk, cheese and the like, and plant produce such as bean flour, rice flour and the like as well as nuts such as peanuts, hazelnuts, walnuts, sunflower seeds, cashews, sesame seeds, pumpkin seeds, almonds, pine nuts, macadamia nuts, any other edible nut and any combination thereof.
  • animal proteins include but are not limited to, gelatin, whey and egg white.
  • Exemplary plant proteins include soybean protein and rice protein.
  • the edible protein is present in an amount of between about 2 and 20% by weight, more preferably between about 2 and 12% by weight and even more preferably between about 2 and 8% by weight of said mixture.
  • the edible protein to starch ratio in said mixture is less than about 30:100, more preferably less than about 25:100, more preferably less than 20:100.
  • the edible protein to edible fat ratio is about 3:1, more preferably about 2.5:1 and still more preferably about 2:1.
  • Water is preferably present in said mixture in an amount of between about 20 and
  • the edible fat and the edible protein are obtained from or provided in the form of a foodstuff comprising both the edible fat and the edible protein.
  • the foodstuff may be selected from milk or other dairy products, eggs, vegetables.
  • the foodstuff is a gluten-free flour such as, for example, buckwheat flour, sorghum flour, maize flour, white rice flour and soybean flour. More preferably, the foodstuff is soybean flour.
  • the mixture is heated to a temperature of between about 110 and 150 °C, more preferably between about 120 and about 140 °C, more preferably between about 125 and 135 °C and still more preferably between about 130 and 133 °C.
  • heating is effected by microwaves.
  • the heating can be carried out by use of a compression means such as an extruder.
  • the mixture is heated for a time sufficient to produce the aerated mass without burning.
  • the method further comprises drying the aerated mass.
  • the drying may be effected by any suitable means including, but not restricted to, heating the aerated mass to effect evaporation of water therefrom.
  • the heating may be effected using microwaves, extrusion, convection heating, blow drying and desiccating or any other means to effect evaporation of water from the aerated mass.
  • the method further comprises grinding or crushing the dry aerated mass to form a ground or powder.
  • the gluten free gum can be used for the preparation of foodstuffs including bakery products in the form of a wet gum but is preferably used in the form of a dried ground or powder.
  • the invention also contemplates a plurality of ingredients in mix or in kit form for producing a gluten substitute gum.
  • the ingredients comprise a starch, an edible fat and an edible protein which are present in relative amounts sufficient to form an aerated mass upon mixing with a predetermined amount of water and heating the mixture so formed at an aerated mass-forming effective temperature.
  • the edible fat is present in an amount between about 0.5 and 5% by weight, more preferably between about 0.5 and 3% by weight and even more preferably between about 0.5 and 2% by weight of the total ingredients in said mix or kit.
  • the edible fat to starch ratio in said mix or kit is preferably less than about 15:100, more preferably less than about 12:100, more preferably less than 10:100.
  • the edible protein is present in an amount of between about 1 and 10% by weight, more preferably between about 1 and 6% by weight and even more preferably between about 1 and 4% by weight of said the total ingredients in said mix or kit.
  • the edible protein to starch ratio in said mix or kit is preferably less than about 30:100, more preferably less than about 25:100, more preferably less than 20:100.
  • the edible protein to edible fat ratio in said mix or kit is about 3:1, more preferably about 2.5:1 and still more preferably about 2:1.
  • the invention also provides a gluten substitute gum produced by mixing together a starch, an edible fat, an edible protein and a liquid and heating the mixture for a time and under conditions sufficient to form an aerated mass.
  • the invention also encompasses a mix for the preparation of bakery products.
  • the mix comprises the gluten substitute gum of the invention together with a gluten-free starch in relative amounts sufficient to form a coherent dough system upon the addition of water, and to retain leavening gas during the preparation of said dough.
  • the ratio of starch to gluten-substitute gum will vary depending on the intended purpose of the mix. However, for most bakery products the ratio of starch to gluten-substitute gum is preferably in the range of about 6:1 to 7:1.
  • the gluten-substitute gum of the invention can thus be used to prepare various mixes for cakes, pastries and bread products.
  • These mixes can include other standard ingredients known per se in the art and the choice and grade of said other ingredients in a complete mix are not critically related to the invention and may follow standard practice in the art.
  • the invention contemplates use of any of the usual basic gas producing chemical leavening substances as well as flavorings in the aforesaid mixes.
  • the invention also provides a method for producing bakery products.
  • the method comprises mixing the gluten substitute gum of the invention together with a gluten-free starch and water and optionally other ingredients to form a dough and heating the dough for a time and at a temperature sufficient to produce said bakery products.
  • Bakery products contemplated by the present invention include, but are not restricted to, flour, bread, buns, rolls, bagels, pizza base, pies, pastry, pancakes, muffins, crumpets, doughnuts, cakes, batter, biscuits, cake mixes, dumplings, and pasta.
  • the invention also encompasses any food products produced using the gluten substitute gum of the invention.
  • the subject gluten substitute gum has excellent thickening and binding properties. Accordingly, the gum can be advantageously used as a food additive, both for human and animal consumption.
  • the gluten substitute gum when used as a thickener, it can compete effectively with modified starches, xanthan, guar and many other gums.
  • Exemplary foodstuffs which can be prepared using the present gluten substitute gum include, for example, sauces, soups, pastes, mayonnaise, dressings, snack foods, deserts, gravies, processed meats including sausages, salamis, hot dogs as well as canned and re-constituted pet foods.
  • a scaled-up preparation of Gum #5 was also carried out using a 6850-Watt microwave assisted heat pump drier.
  • This preparation comprised baking 800 g of wet paste for about 8-9 minutes at about 5000 Watts (power/weight of paste ratio of about 8- 14:1).
  • the dry gum thus produced had similar properties to Gum #5 produced with the domestic microwave.
  • Dry powder (95 wt% tapioca starch, 5 wt% soybean flour) was fed into an extruder at a rate of 80 kg/hour. Steam was added to the dry powder in the preconditioner at a rate of 9.5 to 10.5 kg/hour. The process was started wet, and water addition into the barrel of the extruder was steadily reduced to increase pressure and therefore temperature. Screw speed was also adjusted to keep motor amps (30 or 28 amps) (and therefore mechanical shear) as low as possible. A relatively high screw speed of (375 or 373 rpm) was used. The operating temperatures at which samples were collected are shown in the following table. No jacket heating was applied in Zone 5. Thus, Zone 5 temperature is a good indication of the maximum product temperature achieved.
  • the product which exited from the die, expanded significantly and was cut into balls before cooling and milling through a hammer mill.
  • Requires almost equal Requires about half the amount of amounts of water to gum water to gum to form a mass to form a mass
  • Weight to volume ratio Weight to volume ratio smaller than similar to gluten gluten (i.e., it has larger, lighter bulk)
  • the flour mix used in this recipe is a blend of 500 parts maize starch to 60 parts soybean flour to 90 parts Gum #5.
  • the flour mix used in this recipe is a blend of 500 parts maize starch to 60 parts soybean flour to 90 parts Gum #5.
  • the flour mix used in this recipe is a blend of 500 parts maize starch to 60 parts soybean flour to 90 parts Gum #5. Ingredients
  • Pre-heat an oven to 180 °C. Add 2 teaspoons of baking powder to the flour. Add cocoa to flour and sift - ensure there are no lumps in the cocoa. Blend sugar, butter and 1 teaspoon vanillin sugar. When butter and sugar are blended add eggs and beat till creamy. Mix in at low speed about 1/3 of the flour/cocoa and about 1/3 of the skim milk. Repeat until all the ingredients are combined - do not over beat. Pour into pan in layers and bake at 180 °C for 35 minutes

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

Abstract

L'invention concerne un procédé permettant de produire une gomme remplaçant le gluten. Ce procédé consiste à chauffer un mélange comprenant un amidon, une graisse comestible, une protéine comestible et un liquide pendant un certain temps et dans des conditions suffisantes pour former une masse aérée. Cette masse ressemble au gluten et peut être utilisée en association avec des farines, avec ou sans gluten, pour former une pâte permettant de préparer des produits de boulangerie, y compris des pains, des gâteaux et des pâtisseries.
PCT/AU2000/001089 1999-09-14 2000-09-13 Substituts de gluten WO2001019195A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CA002380632A CA2380632A1 (fr) 1999-09-14 2000-09-13 Substituts de gluten
EP00962089A EP1217895A4 (fr) 1999-09-14 2000-09-13 Substituts de gluten
AU73950/00A AU777782B2 (en) 1999-09-14 2000-09-13 Gluten substitutes
NZ517803A NZ517803A (en) 1999-09-14 2000-09-13 Gluten substitutes comprising an aerated mass made by heating together a protein a fat a starch and a liquid
MXPA02002734A MXPA02002734A (es) 1999-09-14 2000-09-13 Sustitutos de gluten.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AU47543/99A AU4754399A (en) 1999-09-14 1999-09-14 Gluten substitute
AU47543/99 1999-09-14

Publications (1)

Publication Number Publication Date
WO2001019195A1 true WO2001019195A1 (fr) 2001-03-22

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ID=3734390

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU2000/001089 WO2001019195A1 (fr) 1999-09-14 2000-09-13 Substituts de gluten

Country Status (6)

Country Link
EP (1) EP1217895A4 (fr)
AU (1) AU4754399A (fr)
CA (1) CA2380632A1 (fr)
MX (1) MXPA02002734A (fr)
NZ (1) NZ517803A (fr)
WO (1) WO2001019195A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004032649A1 (fr) * 2002-09-13 2004-04-22 Innogel Ag Produits alimentaires a base de gel d'amidon
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
US8343563B2 (en) 2004-12-03 2013-01-01 Cargill, Incorporated Egg-filled food product
US8685482B2 (en) 2009-07-29 2014-04-01 U&S Unismack S.A. Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare

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Publication number Priority date Publication date Assignee Title
CN108685136A (zh) * 2017-04-09 2018-10-23 苏州古月峰信息技术有限公司 一种快餐食品及其制备方法

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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
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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 (fr) * 1993-09-14 1995-03-15 Yves Woestelandt Pain sans gluten et son procédé de fabrication
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production

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* Cited by examiner, † Cited by third party
Title
See also references of EP1217895A4 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004032649A1 (fr) * 2002-09-13 2004-04-22 Innogel Ag Produits alimentaires a base de gel d'amidon
US7595081B1 (en) * 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US8343563B2 (en) 2004-12-03 2013-01-01 Cargill, Incorporated Egg-filled food product
US8685482B2 (en) 2009-07-29 2014-04-01 U&S Unismack S.A. Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same
DE102010017171A1 (de) * 2010-05-31 2011-12-01 Ernst Böcker Gmbh & Co. Kg Roggenmehlimitat
IT201700045728A1 (it) * 2017-04-27 2018-10-27 Maurizio Ceccioli Composizione e metodo per la produzione di un impasto alimentare

Also Published As

Publication number Publication date
CA2380632A1 (fr) 2001-03-22
NZ517803A (en) 2004-03-26
EP1217895A1 (fr) 2002-07-03
MXPA02002734A (es) 2003-10-14
EP1217895A4 (fr) 2003-01-22
AU4754399A (en) 2001-03-15

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