Title:
A GLUTEN-FREE COOKIE AND THE PRODUCTION METHOD OF IT
Document Type and Number:
WIPO Patent Application WO/2020/050792
Kind Code:
A3
Abstract:
In particular, the invention relates to a gluten-free cookie made from roasted chickpea powder called talkan and to the method of production of this cookie.
Inventors:
KAYA LEVENT (TR)
Application Number:
PCT/TR2019/050406
Publication Date:
May 28, 2020
Filing Date:
May 30, 2019
Export Citation:
Assignee:
KAYA LEVENT (TR)
International Classes:
A21D10/02; A21D2/36; A21D13/04; A21D13/045
Foreign References:
| TR201709890A2 | ||||
| DE202015005558U1 | 2016-03-24 | |||
| BRPI1000670A2 | 2011-11-08 |
Other References:
BURESOVA, IVA ET AL.: "The effect of Chios mastic gum addition on the characteristics of rice dough and bread", LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 81, 2017, pages 299 - 305, XP029991662, DOI: 10.1016/j.lwt.2017.04.010
JNAWALI, PRAKRITI ET AL.: "Celiac disease: Overview and considerations for development of gluten-free foods", FOOD SCIENCE AND HUMAN WELLNESS, vol. 5.4, 2016, pages 169 - 176, XP055711052, DOI: 10.1016/j.fshw.2016.09.003
JNAWALI, PRAKRITI ET AL.: "Celiac disease: Overview and considerations for development of gluten-free foods", FOOD SCIENCE AND HUMAN WELLNESS, vol. 5.4, 2016, pages 169 - 176, XP055711052, DOI: 10.1016/j.fshw.2016.09.003
Attorney, Agent or Firm:
ERGUVAN, Gunan Ceren (TR)
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