http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2711800-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 | 2019-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e590563e9ba6ac2d35c8e9999de80a39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcb279687d24e053076725df5dcae8da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30517905a83d72170fcde8e704b55df7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e61f1e9265b92f472f4ec359be36605e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd625c4fc1c95e7482a630c5bb6da19c |
| publicationDate | 2020-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2711800-C1 |
| titleOfInvention | Method for the production of bakery products |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry. Method of production of bakery products is used to prepare dough of first grade wheat flour, pressed bakery yeast, food salt, white sugar, table margarine, dry cheese whey and sprouted flax seeds. Sprouted flax seeds are obtained by soaking for swelling in magnetized water for 2 hours at temperature 25±2 °C and further sprouting till sprouts appear no more than 1.5 mm at temperature 25±2 °C. Obtained dough is subject to fermentation, handling, proofing and baking. Dough is prepared at the following initial recipe components content, g: first grade bakery wheat flour – 100.0; sprouted flax seeds – 25.0; baker's compressed yeast – 3.0; edible salt – 1.5; white sugar – 5.0; margarine – 3.5; dry milk whey – 2.0; drinking water – based on dough moisture content 39 %. n EFFECT: invention allows to improve the ready products quality, enhance their nutritive and biological value, expand the assortment of bakery products of preventive purpose. n 1 cl, 4 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2772658-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2775709-C1 |
| priorityDate | 2019-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.