http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-133914-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_024f2c277ef5f29dacb5463e42dfc43d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 |
| filingDate | 2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31f372d549154b3f9591490c5fed5c3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8330e23074514b68cb455ae9fb728623 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02aa531f725acc42ed4a355aca2c3382 |
| publicationDate | 2020-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-133914-A2 |
| titleOfInvention | BLACK BREAD WITH OLIGOFRUCTOSE FORTIFIED WITH MINERAL SALTS OF CALCIUM AND MAGNESIUM, AND A METHOD FOR OBTAINING THIS |
| abstract | The invention relates to a bakery product of black bread type, with a functional food role, and to a process for obtaining it. The product according to the invention contains 47.95% carbohydrates, 3.55% fiber, 10.01% protein, 1.26% lipids, magnesium and calcium, having an energy value of 250.28 kcal / 100 g. The process according to the invention consists of the steps of preparation of a dough by the indirect method, of black wheat flour, oligofructose, calcium gluconate, magnesium lactate, compressed yeast, food and water salt, fermentation, division and molding in elongated form, dosing at 30. .32 ° C for 35 ... 40 min, and baking at 230 ... 240 ° C for 25 ... 30 min. |
| priorityDate | 2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.