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Application filed by Universitatea "Dunărea De Jos" Din GalaţifiledCriticalUniversitatea "Dunărea De Jos" Din Galaţi
Priority to ROA201900900ApriorityCriticalpatent/RO135096A2/en
Publication of RO135096A2publicationCriticalpatent/RO135096A2/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
The invention relates to a dough composition for gluten-free biscuits with quince powder addition. According to the invention, the composition consists of 14% rice flour, 11% chickpea flour, 14% starch, 15% quince powder (Cydonia), 15% hydrogenated vegetable fat, 20% sugar, 1% raising agent, 10% water, having a content of about 5 g of edible fibres per 100 g of dough.
ROA201900900A2019-12-172019-12-17Dough composition for gluten-free biscuits with quince (cydonia)
RO135096A2
(en)