http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2652384-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f21ee221730d68f03c347ffe411850d8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02B1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B02B1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B1-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 |
| filingDate | 2014-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a6c8af41785a24f5fb9687af64b7af1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e61f1493dcbcb91b4b38c1816a0b813 |
| publicationDate | 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2652384-C2 |
| titleOfInvention | Novel functional grains, production and use thereof |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the bakery and food industry, specifically a dough or batter product for use in bakery products. Said product contains functionalised grains, wherein the total amount of functional ingredients in said grains is at least 40 wt% of the total amount of said functional ingredients in said dough or batter product. Invention relates to a process for impregnating grains, which comprises soaking the grains in an aqueous solution, separation of said grains from said aqueous solution, resuspension of said grains in a liquid functionalising solution containing one or more functional ingredients, under vacuum conditions of less than 200 mbar, releasing said vacuum, keeping said grains immersed in said liquid functionalising solution, carrying out the functionalisation of said grains, and separating said functionalised grains from the liquid functionalising solution and drying said functionalised grains. Invention relates to a process for the preparation of a dough or batter product for use in bakery products, which comprises the said steps and additionally a step of introducing into the dough or batter said functionalised grains. Present invention relates to a method for producing a bakery product comprising above-mentioned and further comprising a step of baking said dough or a batter, containing said functionalised grains to produce a bakery product. Invention relates to a bakery product. n EFFECT: invention makes it possible to increase the amount of functional ingredients in the functionalised grains and to reduce the amount of functional ingredients such as salt and/or sugars while maintaining the quality and organoleptic properties of the dough or batter product. n 15 cl, 1 dwg, 11 tbl, 8 ex |
| priorityDate | 2013-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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