发明申请
- 专利标题： Bakery Food Product
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申请号： US16308171申请日： 2017-06-07
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公开(公告)号： US20200267999A1公开(公告)日： 2020-08-27
- 发明人: Ben Holden , Robert Wales
- 申请人： Lo-Dough Limited
- 申请人地址： GB Rochdale
- 专利权人： Lo-Dough Limited
- 当前专利权人： Lo-Dough Limited
- 当前专利权人地址： GB Rochdale
- 优先权： com.zzzhc.datahub.patent.etl.us.BibliographicData$PriorityClaim@7feeda42 com.zzzhc.datahub.patent.etl.us.BibliographicData$PriorityClaim@515a3971
- 国际申请： PCT/GB2017/051650 WO 20170607
- 主分类号： A21D13/068
- IPC分类号： A21D13/068 ; A21D13/043 ; A21D2/18 ; A21D15/04 ; A21D2/26 ; A21D2/36 ; A23L29/238 ; A23L29/244 ; A23L29/262 ; A23L33/21
摘要：
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.
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