http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2442368-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 | 2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2442368-C1 |
| titleOfInvention | The means to produce a bakery goods |
| abstract | FIELD: food industry. ^ SUBSTANCE: means relates to compound components preparation in accordance of traditional technology. The prepared Ajowan is extracted by liquid nitrogen and cleared from miscella. Ready scorzonera is cut and dried in microwave field to 20% of residual humidity approximately with the set process parameters. Dried vegetable oyster is fried in accordance with traditional technology and imbued by separated miscella along with simultaneous pressure increase. Then pressure is released to atmospheric with simultaneous freezing of the vegetable oyster and further cryogrinding in the extracted nitrogen for flour production. Vegetable oysterflour is mixed with the fancy white wheat flour in the weight ratio from 1:5 to 1:13 with further doughing by straight dough method. Thus light and dark dough is prepared: Light dough is made by mixing fancy white wheat flour, pressed bakery yeast, holy thistle seeds oil, sugar, salt, vanilla and water in accordance with the receipt Dark dough is prepared as follows. Pressed bakery yeast, holy thistle seeds oil, sugar, salt, and water in accordance with the receipt are added to the dough produced by mixing fancy white wheat flour and vegetable oyster flour taken in the specified proportion. Two types of dough are mixed separately until smoof with further division into pieces. The obtained pieces goes through alternate panning, twisting and proofing with further baking and base product output. ^ EFFECT: allows the production of bakery goods with the flavour and taste of coffee. ^ 1 dwg |
| 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: 34.