Method for preparing aerated batter, batter, cake, use of protein in aerated batter, powder composition and preparation method
The present invention relates to a process for preparing an aerated batter, to an aerated batter prepared by the process, to a cake obtainable by baking the aerated batter, to the use of a protein source comprising beta-lactoglobulin in an aerated batter, to a powder composition comprising a protein...
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| creator | POULSEN INGE LISE NETOFT RICO ELEONORE |
| description | The present invention relates to a process for preparing an aerated batter, to an aerated batter prepared by the process, to a cake obtainable by baking the aerated batter, to the use of a protein source comprising beta-lactoglobulin in an aerated batter, to a powder composition comprising a protein source comprising BLG and to a process for producing the powder composition.
本发明涉及制备充气面糊的方法、通过该方法制备的充气面糊、通过烘焙该充气面糊可获得的蛋糕、包含β-乳球蛋白的蛋白质源在充气面糊中的用途、包括包含BLG的蛋白质源的粉末组合物和生产该粉末组合物的方法。 |
| format | Patent |
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本发明涉及制备充气面糊的方法、通过该方法制备的充气面糊、通过烘焙该充气面糊可获得的蛋糕、包含β-乳球蛋白的蛋白质源在充气面糊中的用途、包括包含BLG的蛋白质源的粉末组合物和生产该粉末组合物的方法。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2023</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=20230404&DB=EPODOC&CC=CN&NR=115915944A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230404&DB=EPODOC&CC=CN&NR=115915944A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>POULSEN INGE LISE</creatorcontrib><creatorcontrib>NETOFT RICO ELEONORE</creatorcontrib><title>Method for preparing aerated batter, batter, cake, use of protein in aerated batter, powder composition and preparation method</title><description>The present invention relates to a process for preparing an aerated batter, to an aerated batter prepared by the process, to a cake obtainable by baking the aerated batter, to the use of a protein source comprising beta-lactoglobulin in an aerated batter, to a powder composition comprising a protein source comprising BLG and to a process for producing the powder composition.
本发明涉及制备充气面糊的方法、通过该方法制备的充气面糊、通过烘焙该充气面糊可获得的蛋糕、包含β-乳球蛋白的蛋白质源在充气面糊中的用途、包括包含BLG的蛋白质源的粉末组合物和生产该粉末组合物的方法。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjbEKwkAQBdNYiPoPax-LYCwsJSg2WtmHNfdiDs3tcbdi57d7hGBhJQwMDwbeNHufoJ0YaiWQD_AcrLsRI7DC0JVVEfKvG74jp2cESZtyUVhHid_ey8sgUCO9l2jVSkqcGQ942P3wO88mLT8iFqNn2fKwv1THFbzUiJ4bOGhdnYtis02U5W79T_MBKUlIEQ</recordid><startdate>20230404</startdate><enddate>20230404</enddate><creator>POULSEN INGE LISE</creator><creator>NETOFT RICO ELEONORE</creator><scope>EVB</scope></search><sort><creationdate>20230404</creationdate><title>Method for preparing aerated batter, batter, cake, use of protein in aerated batter, powder composition and preparation method</title><author>POULSEN INGE LISE ; NETOFT RICO ELEONORE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115915944A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>POULSEN INGE LISE</creatorcontrib><creatorcontrib>NETOFT RICO ELEONORE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>POULSEN INGE LISE</au><au>NETOFT RICO ELEONORE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for preparing aerated batter, batter, cake, use of protein in aerated batter, powder composition and preparation method</title><date>2023-04-04</date><risdate>2023</risdate><abstract>The present invention relates to a process for preparing an aerated batter, to an aerated batter prepared by the process, to a cake obtainable by baking the aerated batter, to the use of a protein source comprising beta-lactoglobulin in an aerated batter, to a powder composition comprising a protein source comprising BLG and to a process for producing the powder composition.
本发明涉及制备充气面糊的方法、通过该方法制备的充气面糊、通过烘焙该充气面糊可获得的蛋糕、包含β-乳球蛋白的蛋白质源在充气面糊中的用途、包括包含BLG的蛋白质源的粉末组合物和生产该粉末组合物的方法。</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN115915944A |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Method for preparing aerated batter, batter, cake, use of protein in aerated batter, powder composition and preparation method |
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