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

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United States of America Patent

PATENT NO 11102987
APP PUB NO 20180116231A1
SERIAL NO

15791631

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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 crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. 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

International Classification(s)

Inventor(s)

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

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