Gluten-free compositions and methods for producing shelf-stable breads and other bakery products

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United States of America Patent

PATENT NO 11102986
APP PUB NO 20180116230A1
SERIAL NO

15791619

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

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Patent Owner(s)

  • CAMPBELL SOUP COMPANY

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Higgins, Susan Michelle Florence, US 1 1
Lapic, Maia Ketola Collingswood, US 2 2
Vadlamani, Keswara Rao Marlton, US 8 7

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