PAGE TITLE
Gluten-free laminated dough for croissants and other baked goods
PAGE SUMMARY
Traditional laminated doughs, especially croissants, rely on gluten to provide structure for the light and flaky texture. When oven-spring occurs, the gluten forms a web, which allows for the expansion of steam between the layers, providing flakiness. When baking without gluten, the lack of gluten restricts the dough from expanding and creating a dense baked good. A joint team from Drexel University’s Food Lab and Flakely (gluten-free bakery) created the first gluten-free laminated dough that has the flakiness of a traditional croissant, while accounting for its gluten-free properties. This novel invention will change the way consumers perceive gluten-free baked goods and provide an inclusive dining experience for people with gluten allergies.
APPLICATIONS
TITLE: Applications
Foodservice and catering
Restaurants
Retail grocery
ADVANTAGES
TITLE:Advantages
Flaky texture
Comparable in taste and appearance to traditional baked goods and croissants
Provide high-quality gluten-free option to customers
FIGURES: Figure 1
IP STATUS
Intellectual Property and Development Status
United States Patent Pending 17/547,497
https://patents.google.com/patent/US20220167632A1/en?oq=17%2f547%2c497
PUBLICATIONS
References
Drexel news article
https://newsblog.drexel.edu/2018/06/26/a-flakey-delicious-gluten-free-croissant-seriously/
Contact Information:
Robert McGrath
Sr AVP for IP & Agreements
RBM@Drexel.edu
For purchasing product:
Lila Colello
CEO, Flakely
484-450-6575
info@flakelygf.com; www.flakelygf.com