Patent ID: 11930828
Assignee: RICH PRODUCTS CORPORATION
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 19:
20. A method of preparing a gluten-free dough product comprising adding water and optionally oil to a dry mix comprising:
70-85 wt. % of a gluten-free flour;
1-7 wt. % of yeast and/or 0.3-2.0 wt. % of a chemical leavener;
1-5 wt. % of modified starch;
0.3-1.5 wt. % of guar gum;
0.3-1.5 wt. % of xanthan gum;
0.2-1.2 wt. % of gum Arabic;
3-20 wt. % of a protein;
2-10 wt. % of a sweetener;
0.05-1.2 wt. % of an emulsifier; and
xylanase enzyme;
wherein said gluten-free dough product is a pizza dough, a tortilla dough, or a flatbread dough.