MX2016016695A - Gluten free flour cake base composition. - Google Patents

Gluten free flour cake base composition.

Info

Publication number
MX2016016695A
MX2016016695A MX2016016695A MX2016016695A MX2016016695A MX 2016016695 A MX2016016695 A MX 2016016695A MX 2016016695 A MX2016016695 A MX 2016016695A MX 2016016695 A MX2016016695 A MX 2016016695A MX 2016016695 A MX2016016695 A MX 2016016695A
Authority
MX
Mexico
Prior art keywords
sugar
base composition
rice
starch
gluten free
Prior art date
Application number
MX2016016695A
Other languages
Spanish (es)
Inventor
Jose Suarez Garza Evaristo
Original Assignee
Com Teifaros S De R L
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 Com Teifaros S De R L filed Critical Com Teifaros S De R L
Priority to MX2016016695A priority Critical patent/MX2016016695A/en
Publication of MX2016016695A publication Critical patent/MX2016016695A/en

Links

Landscapes

  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present disclosure is related to a gluten free flour cake base composition, characterized by comprising rice flour, at least one selected potato starch, tapioca starch, rice starch or mixtures thereof, alternatively comprising rice fiber, as well as egg albumin, all as structure contributors; moisturizing and softness and viscosity-providing ingredients such as modified tapioca starch; preferably monoglyceride emulsifiers; sweeteners and formers of selected cells of brown sugar, powdered sugar or artificial sugar substitutes or from natural sources, preferably refined sugar; a structure reinforcing component, selected from whey and inulin, or both; salt as a flavor enhancer, and volume and fluffiness contributors, preferably leavening.
MX2016016695A 2016-12-15 2016-12-15 Gluten free flour cake base composition. MX2016016695A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MX2016016695A MX2016016695A (en) 2016-12-15 2016-12-15 Gluten free flour cake base composition.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MX2016016695A MX2016016695A (en) 2016-12-15 2016-12-15 Gluten free flour cake base composition.

Publications (1)

Publication Number Publication Date
MX2016016695A true MX2016016695A (en) 2018-06-14

Family

ID=63361824

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016016695A MX2016016695A (en) 2016-12-15 2016-12-15 Gluten free flour cake base composition.

Country Status (1)

Country Link
MX (1) MX2016016695A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2621062A (en) * 2019-08-19 2024-01-31 Clara Foods Co Non-animal based protein sources with functional properties

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2621062A (en) * 2019-08-19 2024-01-31 Clara Foods Co Non-animal based protein sources with functional properties

Similar Documents

Publication Publication Date Title
Nammakuna et al. The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten‐free crackers
MX340405B (en) Nutritional emulsions comprising calcium hmb and soluble protein.
JP2021016313A (en) DOUGHNUT MIX USING SOY FLOUR AND α HIGH AMYLOSE STARCH AND DOUGHNUT USING THE SAME
MY162442A (en) Choux pastry and method for producing the same
MX2016016695A (en) Gluten free flour cake base composition.
JP2013176350A (en) Retort resistant noodle
MX2016016698A (en) Prepared flour composition for gluten-free pastry and with different flavors.
JP7099996B2 (en) How to make donuts
JP2016123332A (en) Baked confectionery
JP2006320207A (en) Solid-like water for highly hydrated bread and method for producing highly hydrated bread by using the same
Kim et al. Usage of palatinose for confectionery instead of sugar
JP7049077B2 (en) Choux pastry mix, choux pastry, and choux pastry manufacturing method
JP2008237054A (en) Method for producing breads
PH22017000550U1 (en) Process of producing rice (oryza sativa) cake with filling
Sungur Different formulations in gluten-free bread production: A review
MX2015017388A (en) Neutral taste base flour composition for cakes.
RO135096A2 (en) Dough composition for gluten-free biscuits with quince (cydonia)
RS20140709A1 (en) A procedure for the production of insoluble, low-calorie, non-allergenic dietary fibers from triticale
JP2011244716A (en) Laminated swollen food and method for producing the same
CN105248576A (en) High-nutrition cookies
Horstmann Fundamental research on gluten-free bread
PH22013000087Y1 (en) Calcium-enriched gluten-free cookies
UA91386U (en) Gluten-free muffin
JP2014221025A (en) Breadmaking improver
JPWO2019111749A1 (en) Starch for baked goods