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1. 发明公开

EP2685833A2 GLUTEN-FREE COMPOSITION FOR BAKERY 有权转让
标题翻译：不含麸质成分面包房
公开(公告)号：EP2685833A2
公开(公告)日：2014-01-22
申请号：EP12716521.5
申请日：2012-03-16
申请人： Pulsetta Limited
发明人： KARCHER, Karsten , OBERLECHNER, Klaus
IPC分类号： A21D2/18 , A21D2/26 , A21D2/36 , A21D10/02 , A21D13/06 , A21D10/00
CPC分类号： A21D13/045 , A21D2/186 , A21D2/266 , A21D2/362 , A21D10/005 , A21D10/007 , A21D10/02 , A21D13/047 , A21D13/066 , A21D13/40
摘要： There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.

2. 发明授权

EP2685833B1 GLUTEN-FREE COMPOSITION FOR BAKERY 有权转让
标题翻译： GLUTENFREIE ZUSAMMENSETZUNGFÜRBACKWAREN
公开(公告)号：EP2685833B1
公开(公告)日：2016-05-04
申请号：EP12716521.5
申请日：2012-03-16
申请人： Pulsetta Limited
发明人： KARCHER, Karsten , OBERLECHNER, Klaus
IPC分类号： A21D2/18 , A21D2/26 , A21D2/36 , A21D10/02 , A21D13/06 , A21D10/00
CPC分类号： A21D13/045 , A21D2/186 , A21D2/266 , A21D2/362 , A21D10/005 , A21D10/007 , A21D10/02 , A21D13/047 , A21D13/066 , A21D13/40
摘要： There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.
摘要翻译：提供了用于制造无麸质发酵面包等的无麸质组合物。组合物包含4重量％至约27重量％的脉冲面粉。该组合物还包括淀粉粉，其他面粉，膨松剂和发酵剂。还描述了制备无麸质发酵面包等的方法。该方法包括以下步骤：（a）降低脉冲面粉的抗营养成分; （b）将减少的抗营养脉冲面粉与淀粉粉，其他面粉，膨松剂和发酵剂组合以提供无麸质组合物; 和（c）烘烤该组合物以提供无麸质面包等。面包可以在不使用任何麸质，蛋或牛奶或其衍生物或成分的情况下制成，因此可以被那些对这些物质过敏或不耐受的人消耗。

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