TH12111A3 - Gluten-free noodle recipes ready to eat - Google Patents

Abstract

Edit 4/05/2015 Gluten-free noodles contain The main components responsible for the structure of the strand are cereal starches in the form of starches or starches, ie rice flour or corn starch with amylose content, chickpea flour. ) Stabilizers in the gum group are Xanthan gum, Locust bean gum or Arabic gum, Pea protein, or Soy protein and egg white, the rest is water developed. This made it possible to produce the noodle with sensory quality and was recognized by consumers no different. From foods made from wheat flour It also has high heat resistance used in sterilization processes (not lower than 121 degrees Celsius) without mess and change in the texture of the line. -------------------------------------------------- ----------------------- New and improved requests Gluten-free diets from the developed formula have the same sensory qualities as Noodles made from wheat flour And accepted by consumers As well as being resistant to heat The high level used in the sterilization process (not lower than 121 ° C) does not occur spilling and Changes in the texture of the lines

Claims (4)

Claims (all) which will not appear on the advertisement page: Edit 4/05/2016 1. Gluten-free food There are special characteristics consisting of the following basic components: 30-50 percent grain flour by weight. Chickpeas starch 5-20 percent by weight, 6-14 percent with protein 1-5 percent by weight, 8-30 percent of egg whites by 30-40 percent water weight. 2. Gluten-free noodle food. According to claim 1, it contains cereal starch, i.e. corn flour or rice flour. With the amount of amylose 15-37 percent. 3. Gluten-free line food. According to claim 1, it contains chickpea flour, which has protein content in the range of 18-20 percent. 4. Gluten-free noodle food. According to claim 1, there is a component of gums: gumsanthan, gum locust bean or gum arabic. -------------------------------------------------- --------------------------------------- New and improved requests 1. Gluten Free Noodles There are special characteristics consisting of the following basic components: 30-50 percent grain flour by weight. Chickpeas 5-20 percent by weight, 6-14 percent with gums, 1-5 percent by weight, 10-30 percent of egg whites, 30-40 percent water weight. 2. Gluten-Free Noodles According to claim 1, it contains cereal starch, i.e. corn flour or rice flour. With 15-37 percent amylose 3. Gluten-Free Noodles According to claim 1, it contains cigpea flour with protein content in the range of 18-20 percent. 4. Gluten-Free Noodles According to claim 1, there is a component of Gum-type compounds: Gum-Tan, Gum Locust Bean or Gum Arabic.