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 34-4200m. Pa. s, and the second minim...

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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 FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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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 34-4200m. Pa. s, and the second minimum viscosity falls within the range of 34-4780 m.Pa.s. La présente invention porte sur un système de distribution d'ingrédient et sur des procédés de production d'un produit de boulangerie sans gluten à l'aide d'un four pour produire des produits de boulangerie sans gluten de qualité obtenus à l'aide de ce procédé. Il est essentiel que le pic de viscosité soit compris dans la plage allant de 34 à 4 200 m.Pa.s, et que la seconde viscosité minimale soit comprise dans la plage allant de 34 à 4 780 m.Pa.s.