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LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS
LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS
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机译:用于食品工业的低碳水化合物面粉及其在半成品和最终食品中的使用
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摘要
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.
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