http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2374849-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ca8c53323d7b968ecb28ffe284ba879 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2008-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fb6125c4beaa62a05b18d1ba99ad501 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8959b1a7d4b5d0de9ba97d8ddf4c047f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51346e1bbe26246e01bc6230f2e1f805 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17210ba40cafebdddae4099562931b02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b914251648279b3bae478a4ca7351e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7baee5eb1da892294a897533001589de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84bbe6f51ba4c295810584e805bfa90e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b74fdcede87351f9f9b6bd0821bd01d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34fa61ea986f11ca9cc728edcd2dcc98 |
| publicationDate | 2009-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2374849-C1 |
| titleOfInvention | Method of hardtacks baking |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry. First bulk ingredients are mixed namely wheat flour, mixture of dried potatoes as powder or flakes and dry milk or potato puree, natrium bicarbonate. Also monocalcium phosphate 1-hydrate can be added. Emulsion is made by mixing water, invert syrup, malt extract, edible salt and ammonium carbonate and yeasts suspension at temperature of 20 to 30°C. Yeasts emulsion us prepared of pressed or dried yeasts and liquid phase. After that yeasts mixture is maturated till it becomes foamy-like. After that dough is mixed by components mixing. The emulsion is mixed with fat product in portions and then the obtained mass is mixed with a blend of bulk ingredients and sodium pyrosulphite solution. Dough is held at a temperature of 27 to 28°C for 35 to 40 minutes. It is rolled and cut into dough pieces by a rotary method that are then baked for four to nine minutes. Dough ingredients are used in appropriate proportions. n EFFECT: invention allows to improve structural and mechanical properties of end products, decrease wastes and crumbs quantity; goods have balanced food composition, crispy properties and homogenous porosity. n 8 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2601806-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2467573-C2 |
| priorityDate | 2008-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.