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1. (WO2018081369) GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS
Latest bibliographic data on file with the International Bureau    Submit observation

Pub. No.: WO/2018/081369 International Application No.: PCT/US2017/058454
Publication Date: 03.05.2018 International Filing Date: 26.10.2017
IPC:
A21D 2/18 (2006.01) ,A21D 2/36 (2006.01) ,A21D 10/00 (2006.01) ,A21D 13/066 (2017.01)
Applicants: CAMPBELL SOUP COMPANY[US/US]; 1 Campbell Place Camden, NJ 08103, US
Inventors: VADLAMANI, Keswara, Rao; US
LAPIC, Maia, Ketola; US
HIGGINS, Susan, Michelle; US
Agent: DEFFNER, Mark, E.; US
DEVRIES SMITH, Katherine, M.; US
Priority Data:
15/791,61924.10.2017US
62/414,05328.10.2016US
Title (EN) GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS
(FR) COMPOSITIONS SANS GLUTEN ET PROCÉDÉS DE PRODUCTION DE PAINS DE LONGUE CONSERVATION ET AUTRES PRODUITS DE BOULANGERIE
Abstract:
(EN) Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30 % amylose content, a native waxy starch with 0-1 % amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
(FR) Des modes de réalisation de l'invention comprennent des produits cuits sans gluten tels que des pain, des formulations de farine sans gluten, et des procédés associés. Dans un mode de réalisation, une composition de substitution de farine de pain comprend un mélange d'amidon et un mélange hydrocolloïde. Le mélange d'amidon peut comprendre un amidon natif ayant une teneur en amylose de 20 à 30 %, un amidon cireux natif ayant une teneur en amylose de 0 à 1 %, et un amidon réticulé. Le mélange hydrocolloïde peut comprendre de l'hydroxypropylméthylcellulose (HPMC) et de la fibre de psyllium. La composition peut comprendre entre 0 et 20 ppm de gluten. D'autres modes de réalisation sont également inclus ici.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)