首页>
外国专利>
Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
展开▼
机译:无麸质组合物和生产货架稳定面包和其他面包产品的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
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.
展开▼