Manildra Milling Corporation

Archer Daniels Midland Company

Neal Dev Bassi

Clodualdo C Maningat

Normand Germain

Michel Giroux

Brook Carson

Leonidas R Bell

Brook A Carson

A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., 'gluten free'). A slurry of the unpurified starch is treated with an agent to degrade the gluten protein, and then the degraded gluten protein is removed, resulting in a slurry of the purified starch. The slurry of the purified starch is dried, resulting in the purified starch, and the purified starch is tested to confirm that the purified starch meets the standard for being gluten free. The starch is from a member of the tribe Triticeae (e.g., wheat, rye, barley, or triticale) or other plant starch that either naturally contains gluten protein or may be contaminated with gluten protein. The agent is selected from among acids, bases, alcohols, surfactants, proteases, chaotropic agents, reducing agents, and combinations thereof.

Gluten-free starch and methods of producing the same

Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents include a wheat protein isolate in combination with flour and water.

Wheat based binding agent and methods of making and using same

Wheat protein-based dough relaxers are prepared by pre-reacting a high-concentration wheat protein product (e.g., vital wheat gluten, wheat protein isolate, and mixtures thereof) with a yeast product selected from inactivated non-leavening yeast, yeast extract, and mixtures thereof. The pre-reaction is preferably carried out using an aqueous slurry containing the protein and yeast products, followed by drying. The resultant dough relaxers may be incorporated into a wide variety of wheat protein-based dough formulations to enhance the handling properties thereof, especially dough extensibility and machinability, and reduced dough mixing times.

Wheat protein-based dough relaxer compositions and methods of producing the same

Isolated wheat proteins that are substantially free of sulfites and compositions formed from the isolated wheat proteins are described. Methods of forming compositions which include isolated wheat proteins that are substantially free of sulfites are also described.

Growing community of inventors

Overland Park, KS, United States of America

Neal Dev Bassi