MUMBAI, India, July 24 -- Intellectual Property India has published a patent application (202611067044 A) filed by Nims University Rajasthan on May 28, 2026, for A Gluten Free Composition And Process Thereof.
Inventors include Neha Thakur; and Dr. Damini Soni.
The application for the patent was published on July 17, 2026, under issue no. 29/2026.
Abstract: The present invention pertains to a formulation of a gluten-free backing product (100) and a process (200) for its preparation. The formulation includes a gluten-free bio-polymeric matrix (101), unsweetened cocoa powder (102), date paste (103), a leavening agent (104), a set of nuts (105), and salt (106). The bio-polymeric matrix (101), made up of Teff flour extracted from Eragrostis tef, Ragi flour extracted from Eleusine coracana, Chickpea flour extracted from Cicer arietinum, and flaxseed powder, imitates the properties of gluten to offer rigidity and moisture retention. Date paste (103) serves as a natural sweetening agent and humectant, and the leavening agent (104) facilitates gas retention for softness. The invention also discloses a process (200) that includes sifting (201), mixing (202), blending (203), folding (204), resting (205), baking (206) at 160°C to 180°C, and cooling (207) to prepare a structurally stable and moisture-retentive gluten-free backing product (100).
Disclaimer: Curated by HT Syndication.
