http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2520147-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc4e45b23d51b57443c6923238fade2e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a9db4b7ed27d470b5ad878276a33f0b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4177028aec982c824fa99be33c39d3d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73f8be556402b0850558de481e41f8e1 |
| publicationDate | 2014-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2520147-C1 |
| titleOfInvention | Gluten-free waffles and their production method |
| abstract | FIELD: food industry. n SUBSTANCE: for gluten-free waffle sheet production one uses the following initial components, wt %: rice flour - 12.0, buckwheat flour - 48.0, sugar - 18.4-19.0, fat component - 8.0-10.0, chicken egg - 3.3-3.7, invert syrup - 2.4-2.7, culinary salt - 0.3-0.5, drinking soda - 0.3-0.5, carbon-ammonium salt - 0.1-0.3, potato starch - 2.0-3.0, drinking water -up to 100, the ratio of rice flour to buckwheat flour being 1:4. The gluten-free waffle sheets production method is as follows: one sequentially mixes the components (at first rice flour and buckwheat flour are loaded in an amount of 60-70% of the total flour weight), kneads the mass till homogeneous liquid dough formation; then one adds the remaining flour and continues kneading; then the produced mixture is baked; for preparation one alternatively adds egg yolks, at the end of kneading - egg albumens. The gluten-free waffle product is as follows: the product is designed in the form of a body consisting of waffle sheets manufactured by the said method and contains at least one filling layer placed between waffle sheets. The filling consists of the following initial components, wt %: fat component - 44.20, sugar - 5.4, milk - 50.4. n EFFECT: gluten-free confectionary flour product range extension; the possibility of the products usage in alimentation of patients suffering from coeliac disease due to increased nutritive value and gluten absence. n 4 cl, 3 tbl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2591464-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2693730-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2709362-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2589788-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2803801-C1 |
| priorityDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.