Title:
GLUTEN- FREE COMPOSITION FOR BAKERY
Document Type and Number:
WIPO Patent Application WO/2012/127215
Kind Code:
A3
Abstract:
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour,a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.
Inventors:
KARCHER KARSTEN (GB)
OBERLECHNER KLAUS (AT)
OBERLECHNER KLAUS (AT)
Application Number:
PCT/GB2012/050591
Publication Date:
February 28, 2013
Filing Date:
March 16, 2012
Export Citation:
Assignee:
MANNALUTION LTD (GB)
KARCHER KARSTEN (GB)
OBERLECHNER KLAUS (AT)
KARCHER KARSTEN (GB)
OBERLECHNER KLAUS (AT)
International Classes:
A21D2/18; A21D2/26; A21D2/36; A21D10/00; A21D10/02; A21D13/06
Foreign References:
| US20070160728A1 | 2007-07-12 | |||
| US20090181147A1 | 2009-07-16 | |||
| US20070275121A1 | 2007-11-29 | |||
| DE1123994B | 1962-02-22 | |||
| US20060003072A1 | 2006-01-05 | |||
| US20110045146A1 | 2011-02-24 |
Attorney, Agent or Firm:
LAWRIE INTELLECTUAL PROPERTY (Glasgow, Strathclyde G2 4JR, GB)
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