http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2276498-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77e82a706586c95d753519c356b49656 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a23cb01dc7b9b2c5e81aead559917a30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f07df5becce15fe34d5844cdae10d765 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cda0dc15cdedc4448f8a9fee754a7b34 |
| publicationDate | 2006-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2276498-C2 |
| titleOfInvention | Method for preparing of cracker |
| abstract | FIELD: food-processing industry, in particular, preparing of cracker in confectionery industry and bakery industry enterprises. n SUBSTANCE: method involves preparing emulsion from invert syrup, dried milk, edible salt, sodium hydrocarbonate, ammonium carbonate, citric acid, sugar, fat, sweet water in an amount of 70% by weight of mass according to receipt; kneading dough from flour, emulsion, sweet water used in an amount of 30% by total weight of mass according to receipt; introducing sodium pyrosulfite in the form of solution 2-3 min before finishing of kneading procedure; proofing; rolling; forming and baking. Sweet water used for preparing of emulsion and dough are electrically activated aqueous solutions with pH=10.25-11.18, oxidation-reduction potential of 359-418 mV. Method involves whipping receipt component mixture for preparing of emulsion for 10-15 min at rotational velocity of kneading device of 15,000 s -1 ; during kneading procedure, introducing sodium pyrosulfite in an amount of 0.02% by weight of flour in case "strong" flour with crude gluten content exceeding 32% is used. Method allows dosing of sodium pyrosulfite to be reduced by 50%. n EFFECT: improved physicochemical properties of cracker, such as wettability, density, and specific volume, and reduced consumption of pyrosulfite. n 1 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MD-3392-F1 |
| priorityDate | 2004-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.