COMPOSICION Y SU USO COMO MASA DE CACHAPA DE MAIZ
Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. Preferably, the gluten-free flour is selected from the list con...
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| creator | DE ANDRADE GUERRA, KEVIN ALEXANDER DE ANDRADE GUERRA, KERID ABRAHAM |
| description | Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. Preferably, the gluten-free flour is selected from the list consisting of cornmeal, rice flour, oatmeal, quinoa flour and millet flour. Preferably, the composition comprises a thickener selected from the list consisting of hydrocolloid, agar, collagen, alginine, gelatin, guar gum, xanthan gum and pectin. Also disclosed is a kit for preparing cornbread dough, comprising the cornbread dough composition. |
| format | Patent |
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Preferably, the gluten-free flour is selected from the list consisting of cornmeal, rice flour, oatmeal, quinoa flour and millet flour. Preferably, the composition comprises a thickener selected from the list consisting of hydrocolloid, agar, collagen, alginine, gelatin, guar gum, xanthan gum and pectin. Also disclosed is a kit for preparing cornbread dough, comprising the cornbread dough composition.</description><language>spa</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</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=20210305&DB=EPODOC&CC=ES&NR=1258429Y$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210305&DB=EPODOC&CC=ES&NR=1258429Y$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DE ANDRADE GUERRA, KEVIN ALEXANDER</creatorcontrib><creatorcontrib>DE ANDRADE GUERRA, KERID ABRAHAM</creatorcontrib><title>COMPOSICION Y SU USO COMO MASA DE CACHAPA DE MAIZ</title><description>Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. Preferably, the gluten-free flour is selected from the list consisting of cornmeal, rice flour, oatmeal, quinoa flour and millet flour. Preferably, the composition comprises a thickener selected from the list consisting of hydrocolloid, agar, collagen, alginine, gelatin, guar gum, xanthan gum and pectin. Also disclosed is a kit for preparing cornbread dough, comprising the cornbread dough composition.</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB09vcN8A_2dPb091OIVAgOVQgN9lcACvor-DoGOyq4uCo4Ozp7OAaAmb6OnlE8DKxpiTnFqbxQmptBwc01xNlDN7UgPz61uCAxOTUvtSTeNdjQyNTCxMgyMtKYCCUA1pkmEw</recordid><startdate>20210305</startdate><enddate>20210305</enddate><creator>DE ANDRADE GUERRA, KEVIN ALEXANDER</creator><creator>DE ANDRADE GUERRA, KERID ABRAHAM</creator><scope>EVB</scope></search><sort><creationdate>20210305</creationdate><title>COMPOSICION Y SU USO COMO MASA DE CACHAPA DE MAIZ</title><author>DE ANDRADE GUERRA, KEVIN ALEXANDER ; DE ANDRADE GUERRA, KERID ABRAHAM</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES1258429YY3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>2021</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>DE ANDRADE GUERRA, KEVIN ALEXANDER</creatorcontrib><creatorcontrib>DE ANDRADE GUERRA, KERID ABRAHAM</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DE ANDRADE GUERRA, KEVIN ALEXANDER</au><au>DE ANDRADE GUERRA, KERID ABRAHAM</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COMPOSICION Y SU USO COMO MASA DE CACHAPA DE MAIZ</title><date>2021-03-05</date><risdate>2021</risdate><abstract>Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. Preferably, the gluten-free flour is selected from the list consisting of cornmeal, rice flour, oatmeal, quinoa flour and millet flour. Preferably, the composition comprises a thickener selected from the list consisting of hydrocolloid, agar, collagen, alginine, gelatin, guar gum, xanthan gum and pectin. Also disclosed is a kit for preparing cornbread dough, comprising the cornbread dough composition.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | COMPOSICION Y SU USO COMO MASA DE CACHAPA DE MAIZ |
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