http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2602288-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c2c0ecab8e1633b237121f1b84131b6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2015-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c09d1780d3f709317762a069b0c326b5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86d919bb7cc553f88b00065ef7e9b59b |
| publicationDate | 2016-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2602288-C1 |
| titleOfInvention | Low-carbohydrate biscuit semi-product |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry and can be used in production of biscuit semi-product and articles therefrom. Low-carbohydrate biscuit semi-product, including flour, sweet agent, melange and a vegetable filler, as flour contains a mixture of wheat flour and banana flour at a ratio of 5:2, sweet agent used is a mixture of palatinose and erythritol in ratio 3:1, as vegetable filler contains powder of grape seeds, additionally contains flour Corrector DENFAI 30.01 in amount of 2.5% of flour weight. All components are taken at following ratio, wt%: mixture of wheat flour and banana flour - 24.0-32.0, mixture of palatinose and erythritol - 24.1-25.8, melange - 37.2-38.6, grape seed powder - 5.9-11.0, DENFAI improver 10.01 - 0.6-0.8. n EFFECT: invention enables to develop a formula of a low-carbohydrate biscuit semi-product, and widens range of flour confectionary products of similar purpose. n 1 cl, 1 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2742246-C1 |
| priorityDate | 2015-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.