http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2692908-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_32725e94a005113e476561f08f21ac4e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcb279687d24e053076725df5dcae8da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bee82d58ed99bc536de078748d795e5d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e590563e9ba6ac2d35c8e9999de80a39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9910851c9832eee2a94cc11daafeada9 |
| publicationDate | 2019-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2692908-C1 |
| titleOfInvention | Production method of achlorid bread sticks |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry. In method for production of achlorid bread sticks dough is prepared by non-sponge method, dough is mixed with moisture content of 37 % and delivered for fermentation during 20 minutes. Emitted dough is rolled out and molded in the form of rods with length of 150 mm and width of 10–15 mm. Then one performs proofing for 30 minutes. After that it is baked for 10–12 minutes at 220–240 °C. Dough is prepared at the following content of initial components, kg per 100 kg of flour mixture: 1st grade bakery wheat flour – 85.0; flaxseal flour – 15.0; baker's compressed yeast – 5.5; high-conversion glucose syrup – 2.0; grape seed oil – 5.0; enzyme composition representing amylase and xylanase – 0.5; water – considering dough moisture content of 37 %.EFFECT: invention allows to increase range of products for achlorid nutrition, improve the ready product quality, enhance nutritive and biological value, increase content of food fibers in products, increase content of vitamins and mineral substances, provide therapeutic and preventive properties of products, increase storage life of products.1 cl, 4 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2727397-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2732926-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2734523-C1 |
| priorityDate | 2018-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.