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WO2007060549B1 - Method for preparing gluten-free dough compositions - Google Patents

Method for preparing gluten-free dough compositions

Info

Publication number
WO2007060549B1
WO2007060549B1 PCT/IB2006/003905 IB2006003905W WO2007060549B1 WO 2007060549 B1 WO2007060549 B1 WO 2007060549B1 IB 2006003905 W IB2006003905 W IB 2006003905W WO 2007060549 B1 WO2007060549 B1 WO 2007060549B1
Authority
WO
WIPO (PCT)
Prior art keywords
foaming
receptacle
carried out
egg
free dough
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
WO2007060549A3 (en
WO2007060549A2 (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)
  • Mycology (AREA)
  • Molecular Biology (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.

Claims

Amended claims [received by the International Bureau on 04 September 2007]CLAIMS
1. A method of 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 the presence of a material capable of forming a complex with egg protein.
2. The method according to claim 1, wherein the foaming step is carried out in a receptacle comprising said material.
3. The method according to claim 2, wherein the receptacle is made of silver or copper.
4. The method according to claim 2, wherein the inner surface of the receptacle is silver-plated or copper-plated.
5. The method according to any preceding claims, wherein the egg white is foamed with a least one foaming ingredient.
6. The method according to claim 5, wherein said foaming ingredient is selected from the group consisting of milk, potatoes, water, or mixtures thereof.
7. The method according to claim 5, wherein said at least one foaming ingredient comprises milk having a high protein content.
8. The method according to any of claims 5 to 7, wherein the temperature of said foaming ranges between O0C and 250C.
9. The method according to any preceding claims, wherein said foaming is carried out using a mixer.
10. The method according to claim 9, wherein said mixer is a hand held electric mixer.
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
GB0523730.0 2005-11-22
GB0523730A GB2420686B (en) 2005-11-22 2005-11-22 Method for preparing gluten-free dough and batter

Publications (3)

Publication Number Publication Date
WO2007060549A2 WO2007060549A2 (en) 2007-05-31
WO2007060549A3 WO2007060549A3 (en) 2007-10-04
WO2007060549B1 true 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
US11089799B2 (en) 2015-07-15 2021-08-17 Poet Research, Inc. Food products that contain zein, and related methods
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
US11102987B2 (en) 2016-10-28 2021-08-31 Campbell Soup Company Gluten-free compositions and methods for producing shelf-stable bakery products

Family Cites Families (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
US5116628A (en) * 1989-10-30 1992-05-26 Sumitomo Seika Chemicals Co., Ltd. Process for producing liquid egg having reduced cholesterol content
IT1258841B (en) * 1992-01-31 1996-02-29 Barilla Flli G & R COOKIE WITH HIGH CEREAL CONTENT
FR2709924B1 (en) * 1993-09-14 1995-12-08 Yves Woestelandt Gluten-free bread and its manufacturing process.
FR2719194B1 (en) * 1994-05-02 1996-06-07 Soparind Process for the manufacture by cooking of food products at least partly in the form of foam and products obtained by its implementation.
FR2802057B1 (en) * 1999-12-08 2003-02-07 Lu METHOD OF MANUFACTURING BY FOISONING AN ALVEOLAR COOKED FOOD PRODUCT
JP2004222529A (en) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk Liquid egg foam stabilizer

Also Published As

Publication number Publication date
EP1954143A2 (en) 2008-08-13
GB2420686B (en) 2006-10-18
GB0523730D0 (en) 2005-12-28
WO2007060549A3 (en) 2007-10-04
GB2420686A (en) 2006-06-07
WO2007060549A2 (en) 2007-05-31

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Legal Events

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