http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2153805-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c9c6ef5e5ad4eccee474f0480a6674b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 1999-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d6fd024210b64594168bfeafded1644 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e37678bc24500e67173a08dec4d2193d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edefd82bbc9ca44fa4ace51e78577fb1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2918cb61f92d9913cb247020da4c733 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63aea862ed027b75c848e1434fb872e8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_417a37f448af11770f0a91cc56979b75 |
| publicationDate | 2000-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2153805-C1 |
| titleOfInvention | Method of preparing bakery product |
| abstract | FIELD: food industry. SUBSTANCE: method involves preparation of sponge dough from a part of flour, water and yeast, its fermentation, and the following preparation of dough by mixing the rest part of flour, the whole quantity of sponge dough, salt and water, its fermentation, making-up, proofing and baking of dough pieces. Tomato-oil extract is introduced at temperature of 29-32 C during dough mixing. The extract is prepared by drying of tomato seeds and pomace, their grinding and oil extraction in thin rotating film of 0.1-0.2 mm thick at pressure of 150-200 kg/sq.cm and temperature of 40-60 C in the amount of 3-4% to flour mass. The method also additionally includes introduction of sugar in dough in the amount of up to 7% to flour mass and fat product in the amount of 4% to flour mass. EFFECT: improved quality of baked product due to increased food value, improved organoleptical properties; increased storage life. 3 cl, 1 tbl, 3 ex |
| priorityDate | 1999-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.