Low-carb, pomace-based dough product
AssigneeDenscheilmann + Wellein GmbH
InventorsMatthias Rother, Lydia Pollak
Life of this patent
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Abstract
The invention relates to a pomace-based dough product preferrably produced including a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dough product, wherein the dough product has a carbohydrate proportion (abs.) of less than 20%, preferably less than 10% and more preferably less than 5%.
Claims20
A pomace-based dough product as a ready-to-eat food product, the dough product comprising a vegetable content based on one or more pomaces and of at least 20% by weight in dry matter of the dough product, wherein the dough product is a baked dough product, wherein the dough product has 30 to 65% by weight as the dry matter, and wherein the dough product has a carbohydrate content (abs.) of less than 20% by weight, wherein the dough product has more than 6% by weight dietary fiber, and wherein the dough product is a tortilla, a wrap, a pizza base, or a roll.
Dependencies are inferred from the claim text.