http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3077958-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bcfb1d98a592b89de0519b2154021a6d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2018-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_576e9b006c973e3dda577b3ec2722770 |
| publicationDate | 2019-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | FR-3077958-A1 |
| titleOfInvention | PROCESS AND SYSTEM FOR MANUFACTURING GLUTEN FREE AND POOR PULP |
| abstract | The invention relates to a method for producing baking dough, without or low in gluten, from a dough composition comprising flour without or low in gluten, water, yeasts, at least one homogenizing agent , and at least one thickening agent in which: - said dough composition is kneaded in a closed chamber characterized in that - CO2 is injected into said chamber simultaneously with the kneading step, so as to obtain a dough to cook without or low in gluten with a porosity greater than 17%. The invention further relates to a dough and an associated manufacturing system. |
| priorityDate | 2018-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.