http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2425505-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/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2010-09-02-04:00^^<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 |
| publicationDate | 2011-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2425505-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to bakery products production technology. The bakery product production method envisages preparation of light and dark kinds of dough, their handling, preliminary proofing, alternate placing of pieces of different kinds of dough, twisting, final proofing and baking. The dark dough composition includes scorzonera flour which is prepared by extraction of cumquat rind with liquid nitrogen to separate according miscella, preparation of scorzonera, its cutting, drying in microwave field providing for scorzonera heating until temperature inside pieces makes 80-90°C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% from scorzonera weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of oyster plant and its cryo-grinding in medium of released nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. The dough is prepared at the following components weight ratio with accuracy ±5%: for light kind of dough: prime grade wheat flour - 100; pressed bakery yeast - 4; pumpkin seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark kind of dough: flour mix - 100, pressed bakery yeast - 4, pumpkin seed oil - 1.5, sugar - 15, salt - 1, water till moisture content is 35%. n EFFECT: produced product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2585499-C1 |
| priorityDate | 2010-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.