http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2370038-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_621834df05439fc93a013777781d0295 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-268 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2005-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea585500bf89c3ecdae6b35f95d9846a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d57472f486777c6330f0ce9140c09569 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a62cb3a375eba558c55bb320c239c7da |
| publicationDate | 2009-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2370038-C2 |
| titleOfInvention | Taste intensifier, bakers dough, baking products and grain products which contain it, its use as table salt substitute |
| abstract | FIELD: food industry. n SUBSTANCE: inventions group relates to baking industry. The first invention object is dry agent of taste intensifying for grain product, preferably for baking product, containing acid fermentation flour and yeasts extract. Besides invention provides for dry baking improver. Inventions third object is production method of bakers dough containing at least non-fermented flour, water, baker's yeasts, acid fermentation flour, yeasts extract and providing for mixing of dough components. One more invention object is production method of bread, where dough ingredients have mass ratio on one hand as a sum of dry substances of acid fermentation flour and yeasts extract, on the other hand non-fermented flour making from 0.8 to 2.5%. Invention provides for three versions of baker's dough, four versions of baking products, baking product production method, baking production method, grain product different from baking dough and baking products and use of dry agent as a substitute for table salt (NaCl) and use of dry agent as grain product taste intensifier. n EFFECT: baking products has sour taste and smell, salty aftertaste in products increases. n 31 cl, 1 dwg, 4 tbl, 2 ex |
| priorityDate | 2004-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.