PH22021050360U1 - PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM - Google Patents

PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM

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Publication number
PH22021050360U1
PH22021050360U1 PH22021050360U PH22021050360U PH22021050360U1 PH 22021050360 U1 PH22021050360 U1 PH 22021050360U1 PH 22021050360 U PH22021050360 U PH 22021050360U PH 22021050360 U PH22021050360 U PH 22021050360U PH 22021050360 U1 PH22021050360 U1 PH 22021050360U1
Authority
PH
Philippines
Prior art keywords
dough
xanthan gum
mixture
flaxseed
linum usitatissimum
Prior art date
Application number
PH22021050360U
Inventor
Florieza M Mangubat
Angen May F Charcos
Original Assignee
College Of Arts And Sciences And College Of Education/Cebu Technological Univ Tuburan Campus
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by College Of Arts And Sciences And College Of Education/Cebu Technological Univ Tuburan Campus filed Critical College Of Arts And Sciences And College Of Education/Cebu Technological Univ Tuburan Campus
Priority to PH22021050360U priority Critical patent/PH22021050360U1/en
Publication of PH22021050360U1 publication Critical patent/PH22021050360U1/en

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  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

The present utility model discloses the process of producing a low carb dough containing flaxseed (Linum usitatissimum) and xanthan gum comprising the steps of preparing all the ingredients and materials needed, sifting almond flour using a mouth-wide container, putting egg into the sifted flour to create a dough mixture, mixing thoroughly the said mixture, adding xanthan gum, salt and flaxseed into the dough mixture, mixing for about 3-5 minutes until desired dough consistency is attained, setting aside the mixture for 10-15minutes, molding the dough using a rolling pin, sprinkling almond flour on the dough while molding, drying the molded dough for 24-48 hours and cooking the dried molded dough like a normal pasta based on the intended recipe.
PH22021050360U 2021-03-22 2021-03-22 PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM PH22021050360U1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PH22021050360U PH22021050360U1 (en) 2021-03-22 2021-03-22 PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PH22021050360U PH22021050360U1 (en) 2021-03-22 2021-03-22 PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM

Publications (1)

Publication Number Publication Date
PH22021050360U1 true PH22021050360U1 (en) 2021-05-14

Family

ID=75920338

Family Applications (1)

Application Number Title Priority Date Filing Date
PH22021050360U PH22021050360U1 (en) 2021-03-22 2021-03-22 PROCESS OF PRODUCING LOW CARB DOUGH CONTAINING FLAXSEED (Linum usitatissimum) AND XANTHAN GUM

Country Status (1)

Country Link
PH (1) PH22021050360U1 (en)

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