MY173530A - Gluten-free food product - Google Patents

Gluten-free food product

Info

Publication number
MY173530A
MY173530A MYPI2014702339A MYPI2014702339A MY173530A MY 173530 A MY173530 A MY 173530A MY PI2014702339 A MYPI2014702339 A MY PI2014702339A MY PI2014702339 A MYPI2014702339 A MY PI2014702339A MY 173530 A MY173530 A MY 173530A
Authority
MY
Malaysia
Prior art keywords
gluten
food product
free food
free
composition
Prior art date
Application number
MYPI2014702339A
Inventor
Karim Roselina
Paykary Maryam
Saari Nazamid
Sulaiman Rabiha
Shekarforoush Elhamalsadat
Original Assignee
Univ Putra Malaysia
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 Univ Putra Malaysia filed Critical Univ Putra Malaysia
Priority to MYPI2014702339A priority Critical patent/MY173530A/en
Priority to PCT/MY2015/050091 priority patent/WO2016028145A1/en
Publication of MY173530A publication Critical patent/MY173530A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present innovation relates to a gluten-free composition for preparation of glutenfree food product. The composition comprises of brewer's rice, hydroxylpropyl methylcellulose, corn starch, shortening, ammonium bicarbonate, bicarbonate of soda, salt, yeast, sugar, soy lecithin, and, water. Advantageously, the gluten-free food product is edible and digestible for celiac people as well as normal diet people. Advantageously, the glutenfree composition could be used to prepare healthy functional gluten-free food product that is high fiber, high mineral or high protein by adding various types of functional ingredients. Furthermore, antioxidant agent, anticancer agent or antimicrobial agent could also be coated on the gluten-free food product.
MYPI2014702339A 2014-08-21 2014-08-21 Gluten-free food product MY173530A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
MYPI2014702339A MY173530A (en) 2014-08-21 2014-08-21 Gluten-free food product
PCT/MY2015/050091 WO2016028145A1 (en) 2014-08-21 2015-08-21 Gluten free food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MYPI2014702339A MY173530A (en) 2014-08-21 2014-08-21 Gluten-free food product

Publications (1)

Publication Number Publication Date
MY173530A true MY173530A (en) 2020-01-31

Family

ID=55351005

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2014702339A MY173530A (en) 2014-08-21 2014-08-21 Gluten-free food product

Country Status (2)

Country Link
MY (1) MY173530A (en)
WO (1) WO2016028145A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3569071A3 (en) 2018-04-25 2020-01-29 Eti Gida Sanayi Ve Ticaret Anonim Sirketi Bakery product with low water activity having enhanced flavor and eating features
ES2803700B2 (en) * 2019-07-23 2021-07-08 Tft Food S L Process for preparing the dough for gluten-free beaks for extrusion

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3876815A (en) * 1973-09-10 1975-04-08 Karl A Kurzius Process for making pretzels
US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
US20050013900A1 (en) * 2003-07-15 2005-01-20 Dohl Christopher T. High-protein, low-carbohydrate bakery products
JP4866398B2 (en) * 2008-07-23 2012-02-01 信越化学工業株式会社 Dough composition for bread making without gluten
AU2011248456B2 (en) * 2010-04-29 2016-04-21 Mary's Gone Crackers, Inc. Gluten-free vegan emulsification and texturization process
WO2012115782A1 (en) * 2011-02-24 2012-08-30 Dow Global Technologies Llc Composition comprising gluten-free cereal flour
US20140322390A1 (en) * 2011-09-19 2014-10-30 Lucca Foods, LLC. Gluten-free dry mix composition

Also Published As

Publication number Publication date
WO2016028145A1 (en) 2016-02-25

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