http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2583617-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3cc41e1015b8627a2d79f5731c261072 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e91328bcd775d7efa4a1d69f88aa33d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e655ea2dcf91b0569de1bc5066236eec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4800cf03d7fc63cf4065408ea05d52d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f84285eb3fa25a60f38861e63a5e7f95 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aba2071edd80461a95acdecfbaf7e442 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7f4d7d181d76adb25c9a8f718c0ae40 |
| publicationDate | 2016-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2583617-C1 |
| titleOfInvention | Method for production of flour confectionary products |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular to confectionary branch, and may be applied to produce, in particular, sugar cookie. Disclosed method for production of flour confectionary products, which involves preparation of emulsion of melange, invert syrup with temperature of 40-45 °C, sugar powder, melted margarine, salt, essence and water followed by stirring during 5-10 min. at temperature 30-38 °C until complete dissolution of sugar powder and uniform distribution of margarine in emulsion; then soda and carbonate-ammonium salt are introduced into emulsion, mixed in Triticale flour grade "Ukro" with dry milk, and then dough is kneaded from prepared emulsion and flour mixture with dry milk; dough kneading is performed during 7-10 minutes till homogeneous consistency dough obtained; ready dough is moulded and baked during 3 minutes in three thermal zones of furnace with temperature of 210-270-160 °C, respectively. n EFFECT: invention provides production of improved biological value items, of low energy value, enriched with proteins, essential amino acids, vitamins (β-carotene, B-group, PP), mineral substances (calcium, magnesium, phosphorus, iron), and biologically active components; also provided improvement of its quality, increase of water absorptivity and reduced strength. n 1 cl, 3 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2681679-C1 |
| priorityDate | 2015-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.