GLUTEN-FREE BAKED PRODUCTS AND METHODS OF PREPARATION OF SAME

The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the 'peak viscosity falls within the range of 34-4200 m.Pa.s, and the second...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ATWELL, WILLIAM ALAN, ENGLESON, JODI, SMITH, SEAN ACIE, MUROSKI, ALLEN RICHARD, FINNIE, SEAN M
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the 'peak viscosity falls within the range of 34-4200 m.Pa.s, and the second minimum viscosity falls within the range of 34-4780 m.Pa.s