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WO2007060549A3 - Method for preparing gluten-free dough compositions - Google Patents

Method for preparing gluten-free dough compositions Download PDF

Info

Publication number
WO2007060549A3
WO2007060549A3 PCT/IB2006/003905 IB2006003905W WO2007060549A3 WO 2007060549 A3 WO2007060549 A3 WO 2007060549A3 IB 2006003905 W IB2006003905 W IB 2006003905W WO 2007060549 A3 WO2007060549 A3 WO 2007060549A3
Authority
WO
WIPO (PCT)
Prior art keywords
free dough
dough compositions
preparing gluten
gluten
preparing
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.)
Ceased
Application number
PCT/IB2006/003905
Other languages
French (fr)
Other versions
WO2007060549A2 (en
WO2007060549B1 (en
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
Application filed by Individual filed Critical Individual
Priority to EP06842341A priority Critical patent/EP1954143A2/en
Publication of WO2007060549A2 publication Critical patent/WO2007060549A2/en
Publication of WO2007060549A3 publication Critical patent/WO2007060549A3/en
Publication of WO2007060549B1 publication Critical patent/WO2007060549B1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Detergent Compositions (AREA)
  • Confectionery (AREA)

Abstract

A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex with egg protein.
PCT/IB2006/003905 2005-11-22 2006-11-22 Method for preparing gluten-free dough compositions Ceased WO2007060549A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP06842341A EP1954143A2 (en) 2005-11-22 2006-11-22 Method for preparing gluten-free dough compositions

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB0523730A GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter
GB0523730.0 2005-11-22

Publications (3)

Publication Number Publication Date
WO2007060549A2 WO2007060549A2 (en) 2007-05-31
WO2007060549A3 true WO2007060549A3 (en) 2007-10-04
WO2007060549B1 WO2007060549B1 (en) 2007-11-29

Family

ID=35580470

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2006/003905 Ceased WO2007060549A2 (en) 2005-11-22 2006-11-22 Method for preparing gluten-free dough compositions

Country Status (3)

Country Link
EP (1) EP1954143A2 (en)
GB (1) GB2420686B (en)
WO (1) WO2007060549A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2274740B1 (en) * 2006-11-10 2008-02-01 Silvia Cubo Pons PROCEDURE FOR THE MANUFACTURE OF A FOOD BASE AND BASE OBTAINED.
GB2447978A (en) * 2007-03-30 2008-10-01 Marcella Di Mare Forming a gluten-free dough or batter with foamed egg white
WO2017011625A1 (en) 2015-07-15 2017-01-19 Poet Research, Inc. Food products that contain zein, and related methods
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products
US11102986B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable breads and other bakery products

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3328175A (en) * 1965-05-19 1967-06-27 Franklin E Cunningham Egg white composition containing triethyl phosphate having enhanced whipping properties
US3711299A (en) * 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3713845A (en) * 1970-11-05 1973-01-30 Gen Mills Inc Chiffon cake mix
EP0426425A1 (en) * 1989-10-30 1991-05-08 Sumitomo Seika Chemicals Co., Ltd. Process for producing liquid egg having reduced cholesterol content and food containing liquid egg thus produced
US5116631A (en) * 1988-12-26 1992-05-26 Ajinomoto Company, Inc. Low-calorie food products containing konjak mannan and processes for preparing the same
EP0553389A1 (en) * 1992-01-31 1993-08-04 BARILLA G. e R. F.lli - Società per Azioni A cookie with a high cereal content
EP0642737A1 (en) * 1993-09-14 1995-03-15 Yves Woestelandt Bread without gluten and process of preparation
EP0680698A1 (en) * 1994-05-02 1995-11-08 Soparind Process for making foamed or partially foamed food products by 2-step cooking and products obtained
EP1106069A1 (en) * 1999-12-08 2001-06-13 Lu Process for making a baked alveolar food product
EP1438902A1 (en) * 2003-01-20 2004-07-21 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Egg foam stabilizing composition

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3328175A (en) * 1965-05-19 1967-06-27 Franklin E Cunningham Egg white composition containing triethyl phosphate having enhanced whipping properties
US3711299A (en) * 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3713845A (en) * 1970-11-05 1973-01-30 Gen Mills Inc Chiffon cake mix
US5116631A (en) * 1988-12-26 1992-05-26 Ajinomoto Company, Inc. Low-calorie food products containing konjak mannan and processes for preparing the same
EP0426425A1 (en) * 1989-10-30 1991-05-08 Sumitomo Seika Chemicals Co., Ltd. Process for producing liquid egg having reduced cholesterol content and food containing liquid egg thus produced
EP0553389A1 (en) * 1992-01-31 1993-08-04 BARILLA G. e R. F.lli - Società per Azioni A cookie with a high cereal content
EP0642737A1 (en) * 1993-09-14 1995-03-15 Yves Woestelandt Bread without gluten and process of preparation
EP0680698A1 (en) * 1994-05-02 1995-11-08 Soparind Process for making foamed or partially foamed food products by 2-step cooking and products obtained
EP1106069A1 (en) * 1999-12-08 2001-06-13 Lu Process for making a baked alveolar food product
EP1438902A1 (en) * 2003-01-20 2004-07-21 Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyujo Egg foam stabilizing composition

Also Published As

Publication number Publication date
WO2007060549A2 (en) 2007-05-31
GB2420686B (en) 2006-10-18
GB0523730D0 (en) 2005-12-28
WO2007060549B1 (en) 2007-11-29
GB2420686A (en) 2006-06-07
EP1954143A2 (en) 2008-08-13

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