Process for producing low gluten or gluten free dough

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United States of America Patent

PATENT NO 11889841
APP PUB NO 20210219560A1
SERIAL NO

16975048

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Importance

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Abstract

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The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough.

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Patent Owner(s)

Patent OwnerAddress
PHYTOBOKAZGROS MOME DOLE GOURBEYRE F-97113

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Joseph, Henry Gourbeyre, FR 2 0
Le, Bail Alain Nantes, FR 3 0
Le, Bail Patricia Nantes, FR 1 0

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