http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2557111-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb1425520a19230ca68c2560f45d9f93 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2010-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11fcff7d981c4ee1ad613426f440c82d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fb366d9cc060bc238e2a6d9ea978cbc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_33788709a84d1811cf2e4f91b3a39889 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50b937264f3f61e2e125da27a6f689ef http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4098a5a9f0b44c2b6e7c7a3b159ff853 |
| publicationDate | 2015-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2557111-C2 |
| titleOfInvention | Production of baked products with high fibre and protein content |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of baked products with a high fibre and protein content. Production of the baked product with high protein and fibre content includes: a) mixing of a protein component and a fibrous component to produce at least essentially homogenous pre-mixed mixture in the form of particles; b) mixing of the pre-mixed mixture in the form of particles with water at a temperature below that of the protein component denaturation for at least essentially homogenous hydration of the protein component of the protein component and the fibrous component and production of essentially homogenous hydrated mass of the protein component and the fibrous component; c) stream-treatment of the hydrated mass at a temperature higher than that of the protein component denaturation; d) mixing of the steam-treated hydrated mass with ingredients including at least one starch-containing flour to produce dough avoiding considerable gelatination of the said at least one flour starch; e) dough rolling out; f) dough moulding to produce dough pieces and g) dough pieces baking to produce the baked product with protein content equal to at least 4 g per 30 g portion and fibre content equal to at least 4 g per 30 g portion; the said protein component includes at least one protein chosen from the group consisting of milk protein, soya protein, pea protein, wheat protein, whey protein and bean protein while the said fibrous component represents at least one fibrous material chosen from the group consisting of stable starches, oligosaccharides, bran, cellulose materials, gums, beta glucans, vegetal fibres, bean fibres, oat fibres, polydextrose and stable maltodextrins. n EFFECT: invention allows to produce baked products with high fibre and protein content such as crackers and snacks which allows to avoid formation of clots in dough and coarse structure of such baked products. n 23 cl, 4 tbl, 5 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2729359-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2728336-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2796838-C1 |
| priorityDate | 2009-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 166.