GB0706302D0 - Method for preparing gluten-free dough and batter - Google Patents

Method for preparing gluten-free dough and batter

Info

Publication number
GB0706302D0
GB0706302D0 GBGB0706302.7A GB0706302A GB0706302D0 GB 0706302 D0 GB0706302 D0 GB 0706302D0 GB 0706302 A GB0706302 A GB 0706302A GB 0706302 D0 GB0706302 D0 GB 0706302D0
Authority
GB
United Kingdom
Prior art keywords
batter
free dough
preparing gluten
gluten
preparing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GBGB0706302.7A
Other versions
GB2447978A (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB0706302A priority Critical patent/GB2447978A/en
Publication of GB0706302D0 publication Critical patent/GB0706302D0/en
Publication of GB2447978A publication Critical patent/GB2447978A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
GB0706302A 2007-03-30 2007-03-30 Forming a gluten-free dough or batter with foamed egg white Withdrawn GB2447978A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB0706302A GB2447978A (en) 2007-03-30 2007-03-30 Forming a gluten-free dough or batter with foamed egg white

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0706302A GB2447978A (en) 2007-03-30 2007-03-30 Forming a gluten-free dough or batter with foamed egg white

Publications (2)

Publication Number Publication Date
GB0706302D0 true GB0706302D0 (en) 2007-05-09
GB2447978A GB2447978A (en) 2008-10-01

Family

ID=38050602

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0706302A Withdrawn GB2447978A (en) 2007-03-30 2007-03-30 Forming a gluten-free dough or batter with foamed egg white

Country Status (1)

Country Link
GB (1) GB2447978A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11297856B2 (en) 2015-11-05 2022-04-12 Societe Des Produits Nestle S.A. Gluten-free pasta comprising Brassicaceae seed protein
BR112018007127A2 (en) * 2015-11-05 2018-11-06 Nestec Sa gluten free cookies comprising brassicaceae seed protein
EP3987941A1 (en) 2020-10-20 2022-04-27 Roquette Freres Low acetylated pea starch as egg white replacer

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2420686B (en) * 2005-11-22 2006-10-18 Marcella Di Mare Method for preparing gluten-free dough and batter

Also Published As

Publication number Publication date
GB2447978A (en) 2008-10-01

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Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)