Method and Formulations For Gluten-Free Bakery Products

Abstract

Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

1 . A gluten-free dough comprising 35 to 65 wt % gluten free flour; leavening agents selected from the group consisting of 1 to 6 wt % yeast, 0. 1 to 1. 5 wt % chemical leavener and combinations thereof, 1 to 5 wt % modified starch; 0.05 to 1.5 wt % guar gum; 0.05 to 1.5% of xanthan gum; 0.05 to 1.2% of gum Arabic or semi-synthetic hydrophilic colloids; 30 to 55 wt % water; 2 to 20wt % proteins; 1 to 8% sweeteners, 0.05 to 1.2 wt % emulsifiers and 1 to 15 wt % vegetable oil. 
   
   
       2 . The gluten-free dough of  claim 1 , wherein the dough is sheeted or pressed dough. 
   
   
       3 . The gluten-free dough of  claim 2 , wherein the dough is pizza crust or tortilla. 
   
   
       4 . The gluten-free dough of  claim 1 , wherein the gluten-free flour is selected from the group consisting of rice flour, tapioca flour, buckwheat flour, teff flour, soy flour, sorghum flour and combinations thereof. 
   
   
       5 . The gluten-free dough of  claim 4 , wherein the gluten-free flour further comprises flour and/or starch derived from potato, cassava, soy, pea, and beans, gluten-free grains, tuberous root and/or cassava root. 
   
   
       6 . The gluten-free dough of  claim 1 , comprising 45 to 55 wt % gluten free flour; 2 to 4 wt % yeast, 0.5 to 1.2 wt % chemical leavener; 2 to 3 wt % modified starch; 0.5 to 0.9 wt % guar gum; 0.3 to 0.6% of xanthan gum; 0.2 to 0.5% of gum Arabic or semi-synthetic hydrophilic colloids; 35 to 45 wt % water; 3 to 10 wt % proteins; 3 to7% sweeteners and 4 to 8 wt % vegetable oil. 
   
   
       7 . The gluten-free dough of  claim 1 , wherein the protein is dairy protein, egg protein, soy protein or combinations thereof. 
   
   
       8 . The gluten-free dough of  claim 1 , which is free of non-natural materials or dairy products. 
   
   
       9 . The gluten-free dough of  claim 1 , further comprising enzymes, shortening, vitamins, minerals, flavoring agents, coloring agents and combinations thereof. 
   
   
       10 . A method of preparing gluten-free sheeted dough product comprising the steps of:
 i) mixing the following ingredients to form a dough 35 to 65 wt % gluten free flour, leavening agents selected from the group consisting of 1 to 6 wt % yeast, 0.1 to 1.5 wt % chemical and combinations thereof, 1 to 5 wt % modified starch; 0.05 to 1.5 wt % guar gum; 0.05 to 1.5% of xanthan gum; 0.05 to 1.2% of gum Arabic or semi-synthetic hydrophilic colloids; 30 to 55 wt % water; and 1 to 15 wt % vegetable oil;   ii) shaping the dough under conditions such that the increase in specific volume is less than 20%; and   iii) sheeting or pressing the dough.   
   
   
       11 . The method of  claim 10 , wherein the pressing is done by first extruding the dough and then pressing the dough in a hot press which has a plate temperature of between 120 to 480° F. 
   
   
       12 . The method of  claim 10 , wherein the pressing is done by first extruding the dough and then pressing the dough in a hot press such that the surface temperature of the dough is between 100 to 140 F. 
   
   
       13 . The method of  claim 10 , wherein the increase in specific volume in step ii) is less than 10%. 
   
   
       14 . The method of  claim 10 , further comprising the step of freezing the sheeted or pressed dough. 
   
   
       15 . The method of  claim 10 , further comprising the steps of par-baking the sheeted or pressed dough and then freezing the par-baked dough. 
   
   
       16 . The method of  claim 10 , wherein the par-baked dough is frozen for at least 240 days. 
   
   
       17 . The method of  claim 10 , wherein the shaping is done at a temperature of less than 75° F. 
   
   
       18 . A baked product prepared by baking the dough of  claim 1 . 
   
   
       19 . The baked product of  claim 18 , wherein the baked product is a sheeted or pressed product. 
   
   
       20 . A dry mix for making gluten-free products comprising: 70 to 85 wt % gluten free flour; leavening agents comprising 1 to 7 wt % yeast and/or 0.3 to 2.0 wt % chemical leavener; 1 to 5 wt % modified starch; 0.08 to 1.8 wt % guar gum; 0.08 to 2.0 wt % of xanthan gum; 0.05 to 1.8 wt % of gum Arabic or semi-synthetic hydrophilic colloids; 3 to 20 wt % proteins; 2 to 10 wt % sweeteners, and 0.05 to 1.2% wt % emulsifiers.