http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595506-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f9031dad28e33b2174c8933e0141c7c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2015-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a164d28f88e5a70f93789b77dbe40b4f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55e153f8a13502f52a6ca73bb2fb25dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ce44f1de1d99a57264881ad7192ab55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0fa61b654d1fca212f7afc128555540 |
| publicationDate | 2016-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2595506-C1 |
| titleOfInvention | Method for preparation of bread from rye or mixed rye and wheat flour |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular to production of bread with high nutritive and biological value intended for healthful and dietary meals. Proposed is a method for preparation of bread from rye or mixed rye and wheat flour, which involves obtaining brew by brewing water with the temperature of 95-98 °C, a mixture of malt and part of flour, its saccharification during 90-120 minutes, obtaining a production starter from part of ripe starter, rye flour, brew and water, its fermentation during 180-300 minutes, further preparation of dough by mixing the whole amount of the production starter with the remaining flour, salt solution, yeast and water to obtain a homogeneous mass, its subsequent fermentation during 60-90 minutes, handling, proofing and baking of dough pieces, herewith at production of dough, before mixing with the remaining flour, watermelon seed cake is introduced made from watermelon seeds processed at the temperature of 70-90 °C by a two-screw press-extruder, adding it in the form of a suspension in water at the ratio of watermelon cake:water of (1:2)-(1:4), herewith the amount of watermelon cake obtained from watermelon seeds makes 3-7 % to the flour weight. Additionally sugar is introduced into the dough in the amount of 1.0-4.0 % to the flour weight. n EFFECT: invention provides improved bread quality (specific volume, structural and mechanical properties of crumb, porosity, shape stability) due to increased gas generation in the dough, enhancement of biological and nutritive value, reduction of bread crumb staling. n 1 cl, 1 tbl, 3 ex |
| priorityDate | 2015-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.