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1. WO2014193417 - READY-TO-BAKE GLUTEN-FREE PIZZA DOUGH FORMULATIONS

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Publication Number WO/2014/193417
Publication Date 04.12.2014
International Application No. PCT/US2013/043754
International Filing Date 31.05.2013
IPC
A21D 10/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 10/02 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs, e.g. packaged doughs
A21D 10/04 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
04Batters
A21D 13/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
CPC
A21D 10/025
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
02Ready-for-oven doughs
025Packaged doughs
A21D 13/043
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
043from tubers, e.g. manioc or potato
A21D 13/047
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
047from cereals other than rye or wheat, e.g. rice
A21D 13/06
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
A21D 13/066
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
A21D 13/40
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
40Products characterised by the type, form or use
Applicants
  • GENERAL MILLS, INC. [US]/[US]
Inventors
  • DACEY, Michelle
  • O'OCONNOR, Christine
Agents
  • CRIMMINS, John L
Priority Data
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) READY-TO-BAKE GLUTEN-FREE PIZZA DOUGH FORMULATIONS
(FR) FORMULATION DE PÂTE A PIZZA SANS GLUTEN PRÊTE A CUIRE
Abstract
(EN) A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.
(FR) L'invention concerne une composition, qui comprend un mélange de farine sans gluten constituant 45-55 % en poids de la composition, des blancs d’œuf séchés constituant 1,75-4,5 % en poids de la composition, de l'huile constituant 1,5-2 % en poids de la composition, un shortening constituant 3-7 % en poids de la composition, de l'eau constituant 26-33 % en poids de la composition, de l'éthanol constituant 1-2 % en poids de la composition, et du saccharose constituant moins de 5 % en poids de la composition. Le mélange de farine sans gluten comprend moins de 12 % de farine de riz en poids de la composition et comprend au moins une parmi de la fécule de tapioca, de la farine de sorgho et de la farine de mil. La composition a une activité d'eau de 0,93 ou moins. L'invention porte également sur des procédés de fabrication de la composition.
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