MUMBAI, India, Nov. 2 -- Intellectual Property India has published a patent application (202621104877 A) filed by Mit Art, Design And Technology University on August 31, 2026, for Gluten-Free Bread Composition And Process For Preparation Thereof.
Inventors include Dr. Kavita Amol Mane; and Mr. Atharva Dilip Masalkar.
The application for the patent was published on October 30, 2026, under issue no. 44/2026.
Abstract: ABSTRACT GLUTEN-FREE BREAD COMPOSITION AND PROCESS FOR PREPARATION THEREOF A gluten-free bread technology provides a composition (100), dry premix, hydrated dough matrix (115), bread product (117), product-by-process and manufacturing process (300). The composition contains sorghum flour (101), brown rice flour (103), tapioca starch (105), psyllium husk (107), pea protein (109), yeast, sugar and salt (111). Psyllium and pea protein cooperate on hydration with water (113) to form a water-binding hydrocolloid phase and reinforcing protein phase within a pseudo-gluten matrix (200), stabilising carbon-dioxide gas cells (207). Preferred formulations contain about 6% psyllium with 4% pea protein or about 8% psyllium with 2% pea protein. The process includes weighing (301), mixing (303), yeast activation (305), kneading (307), moulding (309), proofing (311), baking (313), cooling (315), slicing (317), packaging (319) and storage (321), providing improved hydration, loaf expansion, crumb softness, springiness and cohesiveness without wheat gluten and scalable commercial bakery production operations. FIG. 1
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