Patent ID: 11889841
Assignee: PHYTOBOKAZ
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 0:
1. A method for manufacturing food-quality baking dough, the method comprising the steps of:
making a dough composition comprising by weight relative to total weight percent: between 88.5 and 95% Maranta arundinacea, between 0.1 and 0.5% salt, between 40 and 65% water, yeasts, between 3 and 5% sugar, between 1.5 and 4% pea protein, and between 0.2 and 3.6% of at least one thickening agent;
placing said dough composition in a depressurized closed chamber; and
kneading said dough composition in the chamber simultaneously with injecting carbon dioxide at a pressure between 25 and 550 mbar, for 10 to 50 minutes into the chamber so as to obtain a baking dough with only trace amounts of gluten.