Composition comprising gluten-free flour and hydroxypropyl methyl cellulose
A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).
1. A composition comprising
a) a gluten-free flour,
b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and
c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose,
wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).
2. The composition of claim 1 comprising from 20 to 60 weight percent of the hydroxypropyl methylcellulose b) and from 80 to 40 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).
3. The composition of claim 1 wherein the hydroxypropyl methylcellulose c) has a methoxyl content of from 28 to 30 percent and a hydroxypropoxyl content of from 7 to 12 percent.
4. The composition of claim 1 wherein the hydroxypropyl methylcellulose c) has a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 7.5 percent.
5. The composition of claim 1 wherein the hydroxypropyl methylcellulose b) has a viscosity of 1000 to 20,000 mPa·s, determined in a 2% by weight solution in water at 20° C.
6. The composition of claim 1 wherein the hydroxypropyl methylcellulose c) has a viscosity of from 2.4 to 1000 mPa·s, determined in a 2% by weight solution in water at 20° C.
7. The composition of claim 1 wherein the total amount of the hydroxypropyl methylcelluloses b) and c) is from 1.0 to 7.0 parts by weight, based on 100 parts by weight of the gluten-free flour.
8. The composition of claim 7 wherein the total amount of the hydroxypropyl methylcelluloses b) and c) is from 1.5 to 5.0 parts by weight, based on 100 parts by weight of the gluten-free flour.
9. The composition of claim 8 comprising, based on 100 parts by weight of the gluten-free flour,
from 0.8 to 2.4 parts by weight of the hydroxypropyl methylcellulose b) having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 7 to 12 percent and having a viscosity of 2000 to 20,000 mPa·s, determined in a 2% by weight solution in water at 20° C., and
from 0.8 to 2.4 parts by weight of the hydroxypropyl methylcellulose c) having a methoxyl content of from 28 to 30 percent and a hydroxypropoxyl content of from 7 to 12 percent and having a viscosity of 5 to 50 mPa·s, determined in a 2% by weight solution in water at 20° C.
10. The composition of claim 8 comprising, based on 100 parts by weight of the gluten-free flour,
from 0.8 to 2.4 parts by weight of the hydroxypropyl methylcellulose b) having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 7 to 12 percent and having a viscosity of 2000 to 20,000 mPa·s, determined in a 2% by weight solution in water at 20° C., and
from 0.8 to 2.4 parts by weight of the hydroxypropyl methylcellulose c) having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 7.5 percent and having a viscosity of 10 to 100 mPa·s, determined in a 2% by weight solution in water at 20° C.
11. The composition of claim 1 comprising at least three gluten-free flours selected from the group consisting of tapioca starch, rice flour, maize flour, potato starch, power produced from bamboo fibers and psyllium husk powder.
12. The composition of claim 1 additionally comprising water and being in the form of a dough or batter.
13. A gluten-free bakery product comprising or made from the gluten-free composition of claim 1 .
14. The gluten-free bakery product of claim 13 being selected from the group consisting of gluten-free breads, gluten-free muffins, gluten- free cakes, gluten-free cookies, and gluten-free pizza crusts.
15. A method of managing a gluten-related disorder in an individual, comprising providing a food product comprising the gluten-free composition of claim 1 to the individual.
16. The composition of claim 1 comprising from 20 to 80 weight percent of the hydroxypropyl methylcellulose b) and from 80 to 20 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).