Search International and National Patent Collections

1. (WO2018081369) GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS

Pub. No.:    WO/2018/081369    International Application No.:    PCT/US2017/058454
Publication Date: Fri May 04 01:59:59 CEST 2018 International Filing Date: Fri Oct 27 01:59:59 CEST 2017
IPC: A21D 2/18
A21D 2/36
A21D 10/00
A21D 13/066
Applicants: CAMPBELL SOUP COMPANY
Inventors: VADLAMANI, Keswara, Rao
LAPIC, Maia, Ketola
HIGGINS, Susan, Michelle
Title: GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS
Abstract:
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.