http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2596701-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 |
| filingDate | 2015-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-09-10-04:00^^<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_5ce44f1de1d99a57264881ad7192ab55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_697228a25d4d01f5f883a76808d91876 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55e153f8a13502f52a6ca73bb2fb25dc |
| publicationDate | 2016-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2596701-C1 |
| titleOfInvention | Method for production of bakery products |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to production of bakery products intended for functional alimentation. Disclosed is a method for production of bakery products, which involves brew production from part of wheat flour, water and yeast, its fermentation, subsequent production of dough by mixing of all the brew with addition of the rest of flour, water, salt and sugar solutions, dough fermentation, handling, proofing and baking of dough pieces, herewith in production of dough simultaneously with all the recipe components without additional preparation grape oil is added obtained from grape seed in the amount of 3.0-4.0 % to the flour weight in the dough. n EFFECT: invention provides improved quality of bakery products (specific volume, stability of shape, structural and mechanical properties of the crumb, porosity, improved taste and aroma properties), higher safety of bakery products enriched with peanut oil - the source of antioxidants due to braking of oxidative processes during baking, as well as imparting functional properties to the obtained product. n 1 cl, 1 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112021370-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2692908-C1 |
| 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: 33.