http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-127472-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7000bebe24e978a09526b38a13c90e6b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a3488eddd6681b8ac6f1112b3f0dc10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7be20cf2c7aed1775e9451a5a0c976e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_efc6d8dfdbc8094029cd3febb0e12c96 |
| publicationDate | 2012-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-127472-A2 |
| titleOfInvention | WATER WITH HIGH FIBER CONTENT AND PROCESS OF OBTAINING THEM |
| abstract | The invention relates to a food product in the form of a wafer, and to a process for preparing it. The product according to the invention contains 28.26% of fibers, of which 19% are soluble fibers, 52.62% carbohydrates, 1.26% protein, 0.96% mineral substances, 0.29% lipids, energy value 294.67 kcal / 100 g or 1232.58% kJ / 100 g. The process according to the invention consists in mixing by mixing of the raw materials consisting of wheat flour, pea fiber, inulin, grape seed meal, skimmed milk powder, salt, sodium bicarbonate and water, resulting in a homogenous dough baking in a mold at a temperature of 145 ... 150 ° C for 2.5 ... 3 min, resulting in a product having a moisture of 1 ... 2%, which is cut mechanically to the desired shape and size. |
| priorityDate | 2010-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.