http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107136153-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 |
| filingDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107136153-B |
| titleOfInvention | Dietary fiber-containing biscuit premixed flour added with trehalose and preparation method and application thereof |
| abstract | A dietary fiber-containing biscuit premixed flour added with trehalose and a preparation method and application thereof relate to biscuit premixed flour and a preparation method and application thereof. The invention aims to solve the technical problems that the taste of the existing biscuit without cane sugar is not crisp enough, crumbs are easy to fall off in the storage process, flour needs to be added finally in the biscuit preparation process for uniform stirring, the stirring time cannot be prolonged, and the crispness of the biscuit is influenced. The invention consists of low gluten wheat flour, sorbitol powder, maltodextrin, wheat fiber, trehalose, xylitol powder, glycerin monostearate, sucralose, papain and baking soda. The preparation method comprises the following steps: firstly, weighing raw materials; secondly, mixing the raw materials. The invention uses the enzymatic reaction of papain to degrade the protein of the dough into small molecular peptides or amino acids, thereby reducing the tensile resistance of the dough, making the dough soft and more plastic, reducing the elasticity, being easy to form and being capable of making the biscuit more loose. |
| priorityDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 113.