• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a bread-making composition free of gluten. Said composition comprises a combination consisting essentially of glutinous rice flour, hydroxypropylmethylcellulose, psyllium husk meal (Psyllium) and flax seed meal. It also relates to the use of said combination to prepare food for gluten intolerant people, in particular for celiac people, and to a bakery product comprising said combination. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2663220A1
    申请号:ES201631316
    申请日:2016-10-11
    公开日:2018-04-11
    发明作者:Laura TEDESCO
    申请人:Deprove S L；Deprove SL；
    IPC主号:
    专利说明:

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    TABLE VI
    Example HPMCPsyllium Peel FlourGlutinous rice flourMassBread
    Example 1 YesYesYesGoodGood
    Comparative 1 Do notYesYesEvilEvil
    Comparative 2 YesDo notYesEvilEvil
    Comparative 3 YesYesDo notGoodEvil
    Comparative Examples 4 to 6: Pizza Base Preparation
    With the compositions described in Comparative Examples 1 to 3, pizza bases 5 were prepared according to a procedure substantially analogous to that described in Example 1, section C.
    The mass obtained in these examples has the following characteristics:
    Example 1, section C: it has been handled normally, it has been mixed smoothly, and the pizza dough was shaped by adding flour to the table so that it did not stick.
    10 Comparative Example 4: It presented property of dilating fluid similar to corn starch, less hardness and more manageability when shaping with respect to Example 1, there was no need to put flour on the table so that it did not stick because it did not.
    Comparative example 5: very difficult to shape due to its low structural stability.
    Comparative Example 6: It stretched well and was kneaded correctly by putting a little 15 flour on the table so that it did not stick.
    The organoleptic properties of the pizza bases obtained in said examples are the image24 following:
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    TABLE VII
    Example HPMCPsyllium Peel FlourGlutinous rice flourMassPizza
    Example 1 YesYesYesGoodGood
    Comparative 4 Do notYesYesGoodEvil
    Comparative 5 YesDo notYesEvilEvil
    Comparative 6 YesYesDo notGoodEvil
    After studying the properties of the different breads and pizzas, it was observed that the replacement of any of the components tested (HPMC, shell meal
    5 psilio and glutinous rice flour) per corn starch, causes an evident worsening both in appearance and structure, losing elasticity, increasing the rate of rupture and worsening the bite, the taste being the least affected property by these changes.
    Comparative Example 7: Preparation of bread and pizza without golden flax seed meal
    A composition analogous to that of Example 1 was prepared by mixing the powdered components, but not including golden flax seed meal.
    With said composition, a bread was prepared following a procedure analogous to that described in Example 1, section B). It was observed that the dough was more difficult to work, that the ingredients were not well bound, and that being sticky, needed flour to
    15 work it. Once baked, the bread had not grown, the crumb had a very tight structure, without air. The sensation in the hand was of a stone.
    A pizza base with the same composition was also prepared following a procedure analogous to that described in Example 1, section C). It was observed that the dough was image27
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    权利要求:
    Claims (1)
    [1]
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    类似技术:
    公开号 | 公开日 | 专利标题
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    Smith et al.2012|Effect of HPMC on the quality of wheat‐free bread made from carob germ flour‐starch mixtures
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    JP2021083335A|2021-06-03|Wheat flour composition for pancake containing durum vital gluten
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    JP6168765B2|2017-07-26|Bakery food with reduced deterioration over time
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    同族专利:
    公开号 | 公开日
    ES2663220B1|2019-01-25|
    EP3308649A1|2018-04-18|
    ES2663220A8|2019-01-24|
    US20180098548A1|2018-04-12|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    DE102014014922A1|2014-04-09|2015-10-15|Friedrich Haas|Bread without gluten and without carbohydrates|
    WO2015197760A1|2014-06-26|2015-12-30|Charrak Samir|Composition for low-gluten and low-carbohydrate baked and pastry goods|
    ES2514240A1|2014-09-19|2014-10-27|Louis Fernandez|Gluten-free and lactose-free baking product and processing procedure |
    US20120207880A1|2009-10-23|2012-08-16|Industry Foundation Of Chonnam National University|Gluten additives for rice bakery and preparation method thereof|
    EP2677873B1|2011-02-24|2019-06-26|Dow Global Technologies LLC|Composition comprising gluten-free cereal flour|EA038559B1|2018-06-11|2021-09-15|Учреждение Образования "Белорусский Государственный Университет Пищевых И Химических Технологий"|Method for the production of gluten-free bread using a non-gluten mix based on a fermented gluten-free pea product|
    DE102019132894A1|2019-12-03|2021-06-10|Ernst Böcker Gmbh & Co. Kg|BAKING MIX FOR THE PRODUCTION OF GLUTEN-FREE AND HIGH PROTEIN BREADS AND ROLLS|
    DE102020112734A1|2020-05-11|2021-11-11|Foodpunk Gmbh|Baking mix, as well as methods for preparing a dough and bread from it|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201631316A|ES2663220B1|2016-10-11|2016-10-11|GLUTEN FREE-BREAKING COMPOSITION|ES201631316A| ES2663220B1|2016-10-11|2016-10-11|GLUTEN FREE-BREAKING COMPOSITION|
    EP17382653.8A| EP3308649A1|2016-10-11|2017-10-02|Gluten-free bread-making composition|
    US15/728,798| US20180098548A1|2016-10-11|2017-10-10|Gluten-free bread-making composition|
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