http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2013141016-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2013-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2013141016-A |
| titleOfInvention | METHOD FOR PRODUCING BREAD BY ACCELERATED TECHNOLOGY USING ACID-ACIDING ADDITIVE |
| abstract | A method for the production of bread using rye flour using accelerated technology, in which dough is made from peeled rye flour and wheat flour of the first grade, water, salt, yeast and an acidifying additive of loose consistency in an amount of 3-3.5%, the kneaded dough is fermented, molded dough pieces that are spread and baked, characterized in that as an acidifying additive, mountain ash powder is used from squeezed fruits or from the fruits of mountain ash ordinary, whey, dry milk cheese, rye malt oriented, enzyme preparation "Fungamil", citric acid and sodium diacetate in the following ratio of components, wt.%: |
| priorityDate | 2013-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.