http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2425498-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2010-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_172fc4fc8a93650e2f00d8145f0c9dfc |
| publicationDate | 2011-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2425498-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. ^ SUBSTANCE: invention relates to a technology for production of bakery products and deal with a method for production of bakery products; the method envisages production of light and dark kinds dough containing prime grade wheat flour, pressed bakery yeast, soya oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, soya oil, sugar, salt and water respectively, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking; the method distinctiveness is as follows: in the composition of the dark kind dough one uses chicory flour prepared by way of extraction of Chinese magnolia vine with liquid nitrogen with separating corresponding miscella, preparation of chicory, its cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming chicory inside the bits to a temperature of 80-90C for at least 1 hour, frying, impregnation with separated miscella with extract content 0.04% of chicory weight with simultaneous pressure boost and depressurisation to atmosphere pressure with simultaneous freezing of chicory and its cryomilling in medium of released nitrogen and mixing with prime grade wheat flour at a weight ratio of 1:5 - 1:13; additionally in the composition of the light kind dough one uses phospholipids; the dough is prepared at the following components weight ratio with accuracy 5%: for light piece: prime grade wheat flour - 100; pressed bakery yeast - 4; soya oil - 1; phospholipids - 0.5, sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, soya oil - 2.5, sugar - 15, salt - 1, water till moisture content is 35%. ^ EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
| priorityDate | 2010-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.