Rye flour imitation

US9210940B2 · kind B2 · utility

Assignee

• Ernst Böcker GmbH & Co. KG · DE

Inventors

• Markus Brandt · Echterdingen, DE
• Gina Jaspers · Minden, DE

Key dates

• Filing date: May 31, 2011
• Grant date: Dec 15, 2015
• Expiry date: Oct 22, 2031

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L33/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1 and the pentosan source is selected from synthetically produced pentosans, pentosans purified from plant parts, ground oil seeds, particularly corn oil pressing residues, rapeseed oil pressing residues, sunflower oil pressing residues and linseed oil pressing residues, ground plant parts having a high pentosan content, particularly corn husks, corn bran, rice husks, sunflower seeds, linseed, hempseed, soy flour, coffee bean flour and carrot flour, and from ground oil plant parts having a high pentosan content and mixtures thereof is disclosed herein.