http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2485783-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1cb0556340cf6d1f6c8aae217158bb5c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2012-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a7fc0bfdb03617263a9acbe2ead3eb8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1de89f69e196a14a358e491ab9fd6a5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3f5f1faf020d4312f7f12cc7090b819 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5bc7756f939bca1f360dc8c5504f782 |
| publicationDate | 2013-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2485783-C1 |
| titleOfInvention | Method for production of bread characterised by enhanced nutritive value |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry. The method is as follows: wheat grains, egg shell and sunflower press cake are milled in the disintegrator. A mixture is prepared from egg shell powder in an amount of 1.0-3.0%, sunflower press cake in an amount of 3.0-7.0%, vegetable oil in an amount of 5.0%, sunflower seeds in an amount of 8.0% of the whole-ground wheat grain flour weight. Dough is kneaded of whole-ground wheat grain flour, pressed bakery yeast, culinary food salt, natural milk whey, the prepared mixture, ascorbic acid and water. The dough is fermented during 120 minutes, handled; dough pieces are proofed during 45-55 minutes and delivered for baking during 30-35 minutes at 230-250°C. The dough is prepared at the following recipe components content, kg per 100 kg of whole-ground wheat grain flour: whole-ground wheat grain flour -100.0, pressed bakery yeast - 5.0, culinary food salt -1.5, egg shell powder - 1.0-3.0, sunflower press cake - 3.0-7.0, sunflower oil - 5.0, sunflower seeds - 8.0, natural milk whey - 30.0, ascorbic acid - 0.01, water - as per calculation till the dough moisture content is equal to 46.0%. n EFFECT: invention allows to enhance the ready products quality due to enhancement of nutritive biological and energy value, increase bread yield, extend the freshness preservation period due to bakery goods hardening process retardation. n 2 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2668670-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2698670-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2555572-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2647505-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2636469-C1 |
| priorityDate | 2012-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.