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Priority to FI901867ApriorityCriticalpatent/FI91213C/en
Publication of FI901867A0publicationCriticalpatent/FI901867A0/en
Publication of FI901867ApublicationCriticalpatent/FI901867A/en
Priority to FI923205Aprioritypatent/FI923205A/en
Application grantedgrantedCritical
Publication of FI91213BpublicationCriticalpatent/FI91213B/en
Publication of FI91213CpublicationCriticalpatent/FI91213C/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Jellies, Jams, And Syrups
(AREA)
Abstract
The oatmeal syrup according to the invention contains about 65-90% carbohydrates and about 2-10% nutrient fibres and can be used as an additive in bakery products and in confectionery products. The oatmeal syrup is produced according to the invention by fractionation in aqueous solution of oatmeal which has been hydrolyzed using added enzymes.
FI901867A1990-04-121990-04-12
Process for the preparation of oat syrup and use as additive for bakery products of oat syrup prepared according to the procedure
FI91213C
(en)
Derivatives of long-chain fatty alcohols and their applications, in particular as cytotrophic and cytoprotective molecules, and pharmaceutical compositions containing same
ENZYMATICALLY MODIFIED VEGETABLE PROTEIN COMPOSITION PROCESS TO PRODUCE AN ENZYMATICALLY MODIFIED VEGETABLE GLYCOPROTEIN COMPOSITION THAT GELIFIES BY HEATING PROCESS TO PREPARE A FIXABLE GEL FOR HEATING GEL SO THAT PRODUCED AS A PRODUCT TO BE PROCESSED WITH A PRODUCT PRODUCT