http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2277337-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2003-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5d8fa1967ea6dff2b4ec3fb33a84004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1d8fabbe7d9daa698bfbad9c7243d44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_263efdd99912b9ed581f10879cd5f7e2 |
| publicationDate | 2006-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2277337-C2 |
| titleOfInvention | Composition for bread production |
| abstract | FIELD: bakery industry, in particular production of dietary and healthy bread products. n SUBSTANCE: claimed composition contains: swelled corn ground to average particle size of 200-300 mum, ground oat, ground soy, amaranth, emulsifier, and water. Additionally composition contains ground food-grade amaranth seeds, raisin, ground and conditioned in honey walnuts or earth-nuts. All component are taken in the next weight ratio (mass %): swelled corn 50-55; oak 2-5; soy 3-10; amaranth 1-4; emulsifier 0.3-0.5; nuts 6-8, honey 6-8; raisin 7-8; and balance: water. n EFFECT: bread with healthy properties and improved organoleptic characteristics. n 3 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2715592-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2542762-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2561739-C1 |
| priorityDate | 2003-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.