INGREDIENT SYSTEM FOR BAKERY PRODUCTS

The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amyla...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	FRANCIOSI, NIC, TSE, KATHRYN LOUISE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	FRANCIOSI, NIC TSE, KATHRYN LOUISE
description	The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products. La présente invention concerne un système d'ingrédient pour des produits de pain plats qui sont essentiellement exempts de mono-diglycérides ajoutés, comprenant un système d'ingrédient contenant une particule de fibre végétale revêtue de graisse, un acide organique revêtu de graisse et une préparation enzymatique contenant au moins une amylase; des produits à base de pain plat qui contiennent le système d'ingrédient et l'utilisation du système d'ingrédient dans des produits à base de pain plat.
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA3176821A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA3176821A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA3176821A13</originalsourceid><addsrcrecordid>eNrjZFD19HMPcnXxdPULUQiODA5x9VVw8w9ScHL0dg2KVAgI8ncJdQ4J5mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8c6OxobmZhZGho6GxkQoAQBsZiLx</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>INGREDIENT SYSTEM FOR BAKERY PRODUCTS</title><source>esp@cenet</source><creator>FRANCIOSI, NIC ; TSE, KATHRYN LOUISE</creator><creatorcontrib>FRANCIOSI, NIC ; TSE, KATHRYN LOUISE</creatorcontrib><description>The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products. La présente invention concerne un système d'ingrédient pour des produits de pain plats qui sont essentiellement exempts de mono-diglycérides ajoutés, comprenant un système d'ingrédient contenant une particule de fibre végétale revêtue de graisse, un acide organique revêtu de graisse et une préparation enzymatique contenant au moins une amylase; des produits à base de pain plat qui contiennent le système d'ingrédient et l'utilisation du système d'ingrédient dans des produits à base de pain plat.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211104&DB=EPODOC&CC=CA&NR=3176821A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211104&DB=EPODOC&CC=CA&NR=3176821A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FRANCIOSI, NIC</creatorcontrib><creatorcontrib>TSE, KATHRYN LOUISE</creatorcontrib><title>INGREDIENT SYSTEM FOR BAKERY PRODUCTS</title><description>The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products. La présente invention concerne un système d'ingrédient pour des produits de pain plats qui sont essentiellement exempts de mono-diglycérides ajoutés, comprenant un système d'ingrédient contenant une particule de fibre végétale revêtue de graisse, un acide organique revêtu de graisse et une préparation enzymatique contenant au moins une amylase; des produits à base de pain plat qui contiennent le système d'ingrédient et l'utilisation du système d'ingrédient dans des produits à base de pain plat.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD19HMPcnXxdPULUQiODA5x9VVw8w9ScHL0dg2KVAgI8ncJdQ4J5mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8c6OxobmZhZGho6GxkQoAQBsZiLx</recordid><startdate>20211104</startdate><enddate>20211104</enddate><creator>FRANCIOSI, NIC</creator><creator>TSE, KATHRYN LOUISE</creator><scope>EVB</scope></search><sort><creationdate>20211104</creationdate><title>INGREDIENT SYSTEM FOR BAKERY PRODUCTS</title><author>FRANCIOSI, NIC ; TSE, KATHRYN LOUISE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA3176821A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2021</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>FRANCIOSI, NIC</creatorcontrib><creatorcontrib>TSE, KATHRYN LOUISE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FRANCIOSI, NIC</au><au>TSE, KATHRYN LOUISE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>INGREDIENT SYSTEM FOR BAKERY PRODUCTS</title><date>2021-11-04</date><risdate>2021</risdate><abstract>The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products. La présente invention concerne un système d'ingrédient pour des produits de pain plats qui sont essentiellement exempts de mono-diglycérides ajoutés, comprenant un système d'ingrédient contenant une particule de fibre végétale revêtue de graisse, un acide organique revêtu de graisse et une préparation enzymatique contenant au moins une amylase; des produits à base de pain plat qui contiennent le système d'ingrédient et l'utilisation du système d'ingrédient dans des produits à base de pain plat.</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; fre
recordid	cdi_epo_espacenet_CA3176821A1
source	esp@cenet
subjects	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title	INGREDIENT SYSTEM FOR BAKERY PRODUCTS
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-25T10%3A40%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=FRANCIOSI,%20NIC&rft.date=2021-11-04&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECA3176821A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true