http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2680891-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e01290e9d1b84b4ddf45d01f66c58d8c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e892fad0d816cf84f9ed2005f34d522c |
| publicationDate | 2019-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2680891-C1 |
| titleOfInvention | Method of bread production containing nanostructured resveratrol |
| abstract | FIELD: food industry.SUBSTANCE: method of obtaining bread includes kneading dough from pressed baker's yeast, food salt, drinking water, wheat flour of the highest grade, its fermentation, cutting, doughing dough pieces and baking them. During the dough preparation stage, drinking water, baker’s yeast cake, table salt, top-grade wheat flour are successively introduced into the mixture. Additionally, nanostructured resveratrol is added in sodium alginate, or in gellan gum, or in kappa-carrageenan, or in konjac gum in the amount of 0.5–1.0 % by weight of wheat flour of the highest grade.EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products, to expand the range of bread.1 cl, 3 tbl, 8 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2714231-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2708835-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2773405-C1 |
| priorityDate | 2018-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.