http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2010005799-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ab81933b30ce9c40a82c0aaba008b03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15b6a5fd120ea79a5e1c253aed8b6cd9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93a7f55bfc683ac648e03d19336d6110 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e16c8048abd238a98f3073dbbfed28d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ced2e777e1ccd326574273f2d27a9e32 |
| publicationDate | 2010-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-2010005799-A |
| titleOfInvention | PRODUCTION OF BAKERY PRODUCTS RICH IN FIBER AND PROTEIN. |
| abstract | Substantially uniform hydration and dispersion of large amounts of protein and fiber are achieved while simultaneously avoiding the formation of lumps, hard textures and strange flavors in the continuous series production of culinary doughs that can be spread on sheets, with high protein content and fiber, from bakery products such as biscuits, snacks and sweet biscuits made from extended leaf masses, by hydrating protein and fiber with water at a temperature below the temperature of protein denaturation, and vaporizing the hydrated mixture Without substantial gelatinization of starch during dough production: The hydrated and vaporized dough can be mixed with ingredients comprising at least one starch-containing flour to obtain a culinary dough, while simultaneously avoiding substantial gelatinization of the starch to obtain less a flour during mixing. Bakery products can have a protein content of at least about 4 g. a fiber content of at least about 4g and a whole grain flour content of at least about 4g per 30g serving. |
| priorityDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 214.