http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2429627-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2011-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2429627-C1 |
| titleOfInvention | Bakery product production method |
| abstract | FIELD: food industry. n SUBSTANCE: method involves 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. In the process of the dark kind dough preparation one uses holy thistle seeds oil and dandelion roots flour. Then, for the dough preparation, one performs extraction of jeera with liquid nitrogen with separation of corresponding miscella containing the extract. Then dandelion roots are cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of dandelion roots inside the bits till temperature of 80-90°C during at least an hour and fried. Then one impregnates the fried dandelion roots with separated miscella with extract content of 0.04% of dandelion roots weight with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of dandelion roots and cryo-grinds them in medium of released nitrogen. The produced flour is mixed with prime grade wheat flour at a weight ratio of 1:5 - 1:13. In the process of the light kind dough preparation one uses holy thistle seeds oil. n EFFECT: improved texture and coffee taste tones and flavour with no coffee added to the formula. |
| priorityDate | 2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.