General Mills files patents for gluten-free doughs

by Jeff Gelski
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General Mills offers several gluten-free baking products, including Pillsbury Gluten Free Cookie Dough.

MINNEAPOLIS — General Mills, Inc. has filed three international patents for ready-to-bake gluten-free dough, one for pie, one for pizza and one for cookies. All three patent filings were published Dec. 4.

In all three patent filings, Minneapolis-based General Mills said, “Consumers enjoy the modern convenience of ready-to-bake products, which can go directly from the pantry, refrigerator or freezer to the oven or other associated baking appliance without the need for additional preparation steps and/or the addition of ingredients. Particularly, there is demand for ready-to-bake gluten-free products that can go directly from the refrigerator to the oven or other associated baking appliance.”

In the pie dough patent filing, a gluten-free flour mixture constitutes 31% to 50% by weight of the composition. The flour mixture may include rice flour, sorghum flour, potato starch and corn starch. Besides the flour mixture, other ingredients include at least one oil (4.5% to 5.5% by weight of the composition), shortening (20% to 30%), fructose (1% to 4.5%), water (20% to 25%) and sucrose (less than 5%).

In the cookie dough patent filing, a gluten-free flour mixture constitutes 25% to 30% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition and less than 2.5% potato starch by weight of the composition along with tapioca starch, corn starch or combinations of tapioca starch and corn starch. Besides the flour mixture, other ingredients include shortening (10% to 20% by weight of the composition), sucrose (21% to 35%) and water (less than 12%).

In the pizza dough patent filing, a gluten-free flour mixture constitutes 45% to 55% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and at least one of the following ingredients: tapioca starch, sorghum flour and millet flour. Besides the flour mixture, other ingredients include dried egg whites (1.75% to 4.5% by weight of the composition), oil (1.5% to 2%), shortening (3% to 7%), water (26% to 33%), ethanol (1% to 2%) and sucrose (less than 5%).
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