EP 3849325 A1 20210721 - METHOD FOR PRODUCING BREAD DOUGH, BREAD DOUGH AND STARTER
Title (en)
METHOD FOR PRODUCING BREAD DOUGH, BREAD DOUGH AND STARTER
Title (de)
VERFAHREN ZUR HERSTELLUNG VON BROTTEIG, BROTTEIG UND STARTER
Title (fr)
PROCÉDÉ POUR PRODUIRE UNE PÂTE À PAIN, PÂTE À PAIN ET DÉMARREUR
Publication
Application
Priority
- EP 18194470 A 20180914
- EP 2019074561 W 20190913
Abstract (en)
[origin: WO2020053425A1] The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water, rice flour, rice starch, thickening agent, and yeast. The invention also relates to bread dough and to a starter mixture.
IPC 8 full level
A21D 8/04 (2006.01); A21D 2/18 (2006.01); A21D 2/36 (2006.01); A21D 13/047 (2017.01); A21D 13/066 (2017.01)
CPC (source: EP)
A21D 2/186 (2013.01); A21D 2/36 (2013.01); A21D 8/045 (2013.01); A21D 8/047 (2013.01); A21D 13/047 (2016.12); A21D 13/066 (2013.01)
Citation (search report)
See references of WO 2020053425A1
Designated contracting state (EPC)
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
Designated extension state (EPC)
BA ME
DOCDB simple family (publication)
DOCDB simple family (application)
EP 2019074561 W 20190913; EP 19765764 A 20190913