公开(公告)号：US20200267999A1

公开(公告)日：2020-08-27

申请号：US16308171

申请日：2017-06-07

申请人： Lo-Dough Limited

发明人： Ben Holden ,  Robert Wales

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.

公开(公告)号：US20220132868A1

公开(公告)日：2022-05-05

申请号：US17432874

申请日：2020-02-21

申请人： Lo-Dough Limited

发明人： Ben Holden ,  Robert Wales

IPC分类号： A21D10/00 ,  A21D2/26 ,  A21D13/062 ,  A21D13/068 ,  A21D2/36 ,  A23L29/238 ,  A21D2/18 ,  A23L33/21 ,  A23L33/19

摘要： The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.