http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2611824-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed052436860cedb32eecfb711cf42ab8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2016-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44bbfa613e59e5a539d361cc06dc774d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b4ddc8bf158454462987a7e828e0a87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f298890c2928bf9988866fed96cdb67 |
| publicationDate | 2017-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2611824-C1 |
| titleOfInvention | Method to produce bread with buckwheat flour |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to bread production. Composition for bread production contains, wt %: baking wheat flour 50-55, buckwheat flour 30-35, dry wheat gluten 5.5-6.0, pressed baker's yeast 2.0-3.5, vegetable oil 2.5-3.0, salt 1.2-1.5, sugar 1.5-1.8, and also mixture of sea brown algae 0.5-1.0 as a biologically active additive. Sea brown algae in the used mixture are presented by Laminaria japonica, Costaria costata and/or Undaria pinnatifida. n EFFECT: invention makes it possible to increase biological value and consumer properties of bread. n 2 cl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108378096-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2732439-C1 |
| priorityDate | 2016-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.