GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
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Mar 29, 2012
app pub date -
Apr 29, 2011
filing date -
Apr 29, 2010
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Abstract
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated production process involves hydrating chia seeds to form a chia seed gel, combining the chia seed gel with a gluten-free flour to make a dough or batter and adding other ingredients as desired for producing a baked product. A variety of baked products can be produced including, for example, pie crusts, breakfast bars, granola bars, cookies, crackers, pretzels, muffins, quick breads, and yeast breads.
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