http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2428019-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 | 2010-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2011-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2428019-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. ^ 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 holy thistle seed oil and dandelion roots flour which is prepared by extraction of lime peel with liquid nitrogen to separate according miscella, preparation of dandelion roots, their cutting, drying in microwave field providing for dandelion roots heating until temperature inside pieces makes 80-90C for at least 1 hour, frying, impregnation with separated miscella with extract content of 0.04% from dandelion roots weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and their 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 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%. ^ EFFECT: product has improved consistence and coffee taste tones and flavour with no coffee added to the formula. |
| priorityDate | 2010-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.