LOW-CARB, POMACE-BASED DOUGH PRODUCT
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United States of America Patent
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Issued Date -
Mar 21, 2024
app pub date -
Nov 4, 2020
filing date -
Nov 4, 2019
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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%.
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