http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2012002395-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-08 |
| filingDate | 2010-08-24^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e628e4577235b364ee359b3766a09818 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50b3f9f052aa790b2e7a941ada349569 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffe44f1e2c6b1514e7899cbdf83d8231 |
| publicationDate | 2012-04-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-2012002395-A |
| titleOfInvention | FARINACEO PRODUCT READY TO EAT AND A METHOD FOR THE PREPARATION OF THE SAME. |
| abstract | The invention provides a method for preparing a ready-to-eat farinaceous food product, the method comprising the successive steps of a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b) divide the dough into one or more portions of dough; c) forming the one or more dough portions into one or more pieces of dough formed; d) increase the volume of dough pieces; e) contacting 30-60% of the total surface area of the one or more pieces formed with hot oil for a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a surface area not fried; and f) bake the one or more partially fried dough pieces to produce one or more baked dough pieces; wherein a layer of edible material is applied to 40-70% of the surface area of the formed dough pieces, partially fried dough pieces or baked dough pieces and where the surface area of the final ready-to-eat product that does not Covered by the layer of edible material is the fried surface area. This method achieves a significant reduction in fat uptake during penetration of the farinaceous product ready to eat without introducing a noticeable adverse effect on the quality of the product. Another aspect of the invention relates to a ready-to-eat food product comprising a body of baked farinaceous mass, 40-70% of the surface area of the body of the baked dough that is coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is the fried surface area and where at least 70% by weight of the surface of the baked dough body that is covered with the layer of edible material is not fried . |
| priorityDate | 2009-08-25^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
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