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

Claim 0:
1. A method of preparing gluten-free dough product comprising the steps of:
i) mixing together gluten-free flour, leavening agent, modified starch, water, protein, emulsifier, shortening and/or oil, and gum to form a gluten-free dough;
said gluten-free flour constituting at least 35 wt. % of said gluten-free dough;
said leavening agent selected from the group consisting of yeast, chemical leavener, and a combination thereof; said leavening agent constituting at least 1.1 wt. % of said gluten-free dough;
said modified starch constituting at least 1 wt. % of said gluten-free dough;
said water constituting at least 30 wt. % of said gluten-free dough;
said protein constituting at least 2 wt. % of said gluten-free dough;
said emulsifier constituting at least 0.1 wt. % of said gluten-free dough;
said shortening and/or oil constituting at least 1 wt. % of said gluten-free dough;
said gum constituting 0.8 wt. % to 4.2 wt. % of said gluten-free dough and including guar gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough;
xanthan gum constituting 0.3 wt. % to 1.5 wt. % of said gluten-free dough; and
gum Arabic constituting 0.2 wt. % to 1.2 wt. % of said gluten-free dough; and,

ii) dividing and shaping said gluten-free dough under conditions such that an increase in specific volume is less than 20% to form said gluten-free dough product, wherein said gluten-free dough product is a pizza dough, a tortilla dough, or a flatbread dough.