COMPOSITION FOR MANUFACTURING FLOUR CONFECTIONERY FOR DIETARY NUTRITION

FIELD: food products. ^ SUBSTANCE: composition contains oat flour produced from oat grades which are non-toxic in case of celiac disease, egg mixture, vegetable oil as a fat component, baking soda, combination of xylitol and isomalt as sugar substitutes and intensive sweetener with the specified rat...

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Bibliographische Detailangaben
Hauptverfasser:	POPOV VITALIJ SERGEEVICH, KRASIL'NIKOV VALERIJ NIKOLAEVICH, GAVRILJUK INNA PAVLOVNA, TIMOSHENKO JULIJA ALEKSANDROVNA, LOSKUTOV IGOR' GRADISLAVOVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	FIELD: food products. ^ SUBSTANCE: composition contains oat flour produced from oat grades which are non-toxic in case of celiac disease, egg mixture, vegetable oil as a fat component, baking soda, combination of xylitol and isomalt as sugar substitutes and intensive sweetener with the specified ratio of components. ^ EFFECT: ensuring production of gluten-free flour confectionery with dough having specified structural-mechanic characteristics without gluten. ^ 2 tbl