Method and Formulation For Gluten-Free Bakery Products
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United States of America
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Issued Date -
Oct 31, 2024
app pub date -
Feb 26, 2024
filing date -
Feb 26, 2024
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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.
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