Glutamic Acid Containing Gluten-Free Dough
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Aug 27, 2014
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Aug 27, 2014
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Abstract
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.
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