http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-511309-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ec74390887690f7da7913abdae0c32f4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 2011-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85b86fc2472318dfaa74990cdb99b666 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02ecfac42258b0d7f5aafb6204e26afa |
| publicationDate | 2012-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AT-511309-A1 |
| titleOfInvention | HEATING TOOLS AND METHOD FOR THE PRODUCTION OF SUGAR-FREE, SWEET-FREE AND FAT-CARVED SIEDEGEBÄCK |
| abstract | This invention relates to a sugarless and sweetener-free baking agent for the production of sugar-free and sugar-free yeast dough and a process for the preparation of sugar-free, sweetener-free and low-fat boiling baked goods. Especially for medical reasons, the production of sugar-free foods is desirable. However, sugar is used in the conventional production of bakery products, in particular by caramelization, during fermentation and flavoring to form characteristic of bakery pastry optical and sensory characteristics. This invention makes it possible to replace the sugar used in conventional baking agents or in the conventional production of bakery products with Erythrit E 968 and hydroxypropylmethylcellulose E 464 and to qualitatively improve the processed bakery product without losing the characteristic optical and sensory characteristics of the commercial bakery products. |
| priorityDate | 2011-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.