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

Claim 9:
10. The method as defined in claim 1, wherein said gluten-free dough includes
35-65 wt. % of said gluten-free flour;
1.1-7.5 wt. % of said leavening agent;
1-5 wt. % of said modified starch;
30-55 wt. % of said water;
2-20 wt. % of said protein;
0.1-0.5 wt. % of said emulsifier;
1-30 wt. % of said oil and/or shortening; and
said gum including
guar gum constituting 0.5 wt. % to 0.9 wt. % of said gluten-free dough;
xanthan gum constituting 0.3 wt. % to 0.6 wt. % of said gluten-free dough; and
gum Arabic constituting 0.2 wt. % to 0.5 wt. % of said gluten-free dough.