BAKERY PRODUCT PRESERVING ITS STRUCTURE IN LIQUID OR MOIST FOOD COMPOSITION Russian patent published in 2011 - IPC A21D13/00 A23C9/13

Abstract RU 2409050 C2

FIELD: food industry.

SUBSTANCE: food composition contains a food component with a moisture activity in excess of 0.7 and a bakery product such as a biscuit or a cake. Content of fat in the bakery product is less than 10% of the baked bakery product weight, the protein to fat weight ratio being at least 0.8:1.

EFFECT: invention allows to improve visual and organoleptic recognition of bakery product pieces in liquid or moist food product.

9 cl, 4 dwg, 1 tbl, 4 ex

Similar patents RU2409050C2

Title	Year	Author	Number
BAKEABLE, SMUDGING, SWEET, CREAM FILLERS WITH DECREASED HUMIDITY AND THE METHOD OF COOKING	2004	Zimeri Dzhenni Van Chi-Fehn' Jan' Chzhen'-I Levin Kharol'D Ira Slejd Luiz Juj Vejchzhu Dezroshe Dzhulija L.	RU2344617C2
METHOD FOR PRODUCTION OF BAKED PRODUCTS	2015	Karpenko Larisa Rashitovna	RU2604824C1
PRODUCTION OF BAKED PRODUCTS WITH HIGH FIBRE AND PROTEIN CONTENT	2010	Karvovski Jan Vemulapalli Vani Okonievska Monika Biver Mishell' D. Kliri Kehtrin	RU2557111C2
BAKED WHOLE OAT GOODS PREPARED IN MICROWAVE OVEN	2009	Khansa Dzhim Slejko Ehndrju	RU2468584C1
SHAPED BAKED PRODUCTS	2013	Bisli Kennet Ordaels Shelli Stradvik Aleksandria Yaner Brendon Dombroski Emi	RU2606765C2
GLUTEN-FREE BAKED PRODUCTS	2014	Paulus Dzhinn Peres-Gonsales Alekhandro Dzh. Dar Yadunandan L. Kulkarni Radzhendra	RU2673133C2
BAKED GOODS	2016	Clement, Jerome Coleman, Edward	RU2673184C1
FILLERS	2007	Rabo Zhan-Ljuk Beluehn Fransua	RU2448469C2
EDIBLE PRODUCT WITHOUT GRAYING DEFECT	2016	Rabault, Jean-Luc Degardin, Jerome Price, Wayne	RU2694404C1
LOW-CALORIC SUBSTITUTE OF FAT (VERSIONS)	2006	Sarnel Frans Jokhan Peremans Jokhan Augusta Marija Anton Jonkers Jokhan	RU2403721C2

RU 2 409 050 C2

Authors

Kluk Vill'Jam

Stekhauver Floris

Dates

2011-01-20—Published

2006-06-15—Filed