Patent ID: 7947319

Claim:
A dough composition comprising 100 parts by weight of gluten-free cereal flour or potato flour, 0.1 to 5.0 parts by weight of a water-soluble cellulose ether, 0.1 to 5.0 parts by weight of a low substituted cellulose ether which is not dissolvable in water but dissolvable in alkaline solution, and is selected from at least one of the group consisting of: a low substituted methyl cellulose having a molar substitution of 0.16 to 0.85 with methoxyl groups, a low substituted hydroxyethyl cellulose having a molar substitution of 0.08 to 0.45 with hydroxyethoxyl groups, a low substituted hydroxypropyl cellulose having a molar substitution of 0.091 to 0.51 with hydroxypropoxyl groups, and a low substituted hydroxypropyl methyl cellulose having a total molar substitution of 0.25 to 1.0 with methoxyl and hydroxypropoxyl groups, and 60 to 120 parts by weight of water, wherein the water-soluble cellulose ether and the low substituted cellulose ether are combined such that 10 to 200 parts by weight of the low substituted cellulose ether is present per 100 parts by weight of the water-soluble cellulose ether.