http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103478193-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7864178b0b8637b36225d25d23cf5037 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
filingDate | 2012-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd9166f7a8d0a2109fa2982e1ae83c4a |
publicationDate | 2014-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CN-103478193-A |
titleOfInvention | Manufacturing process of wheat date bread |
abstract | The invention relates to a manufacturing process of wheat date bread, which belongs to the field of bread production and effectively solves the problems that general bread is short of dietary fibers and cannot help a human body in effective digestion and absorption. 10 kilograms of wheat flour is sieved by a 80-mesh sieve; 80 grams of golden-silk dates are put into a water tank, so as to be washed once, and then pits of the golden-silk dates are removed; the 10 kilograms of wheat flour is poured into a dough mixer, then the golden-silk dates, 20 grams of angel yeast, 500 grams of white granulated sugar and 2 kilograms of water are added, so as to be mixed for 15 minutes and ferment in the dough mixer for 30 minutes, and then the wheat flour is taken out to be scrunched into round doughs to be fermented for 10 minutes as a backup; the shaped doughs are put into an oven, so as to be baked until the surfaces of the doughs are baked to be golden yellow. The manufacturing process is mainly used for producing the wheat date bread. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105028561-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105104471-A |
priorityDate | 2012-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.