http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2582987-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d1a70d7adc92104dbf2bb1637919c8c6 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 2015-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bc3a45c667ceaac253e1a42d2386d72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5918e4fc8b7344c2578580b531178de http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c70d791c9e2da2f0d0a74de28eba9f0e |
| publicationDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2582987-C1 |
| titleOfInvention | Method for extending shelf life of flour confectioneries (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food, specifically to confectionary industry. Method for increasing shelf life of baked confectionery comprises applying enriching additives kneading step in production of biscuits with addition of oat flour is used in pre-dissolved water 28174 RUS vitamin premix in an amount of 50 g and a pre-dissolved in melted margarine selexen in an amount of 0.65 g weight of raw material per 100 kg of finished product. Method for increasing shelf life of baked confectionery comprises applying enriching additives kneading step in production of boiled cakes used previously dissolved in water RUS 991/9 vitamin premix in an amount of 110 g and pre-dissolved in melted margarine selexen in an amount by weight of 0.65 g per 100 kg of raw material to finished product. n EFFECT: invention provides a method for reducing rate of fat oxidation of flour confectionery products that improve organoleptic quality indicators, increases shelf life of flour confectionery products: biscuits with addition of oat flour for 5 days, gingerbreads - 11 days. n 2 cl, 2 dwg, 2 ex |
| priorityDate | 2015-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.