http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2425513-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 | 2010-09-10-04:00^^<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-2425513-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. n 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, oil, sugar, salt, vanillin and water and prime grade wheat flour, flour of another kind of vegetable raw material, pressed bakery yeast, 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 holy thistle seed oil and oyster plant flour produced by way of its preparation, cutting, drying in microwave field till residual moisture content is about 20% at microwave field power providing for warming oyster plant inside the bits to a temperature of 80-90°C for at least 1 hour, frying, cryomilling in liquid nitrogen and mixing with prime grade wheat flour at a weight ratio of 1:5 - 1:13; in the composition of the light kind dough one uses holy thistle seed oil; 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; holy thistle seed oil - 1.5; sugar - 20; salt - 1; vanillin - 0.04; water till moisture content is 35%, for dark piece: flour mix - 100, pressed bakery yeast - 4, holy thistle 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. |
| priorityDate | 2010-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.