http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2716399-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d24b83a5c1cbd25e4788bcc08cf32182 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2016-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e093ceed61ed2014e2bb9eb45f7f78bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1dfe74c9d65066a14cac6d036acad6b6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f37daac2860466c1568153c83c55a13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_299539122b2f6aeb653cbd045ff4fa63 |
| publicationDate | 2020-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2716399-C2 |
| titleOfInvention | Improver and method for baking bread semi-products stored without freezing |
| abstract | FIELD: food industry.SUBSTANCE: group of inventions relates to the food industry. Disclosed are application of bakery improver for manufacture of baked bread by means of final baking of bread semi-product, stored without freezing at room temperature or at low positive, as well as a method for production of baked bread by means of final baking of bread semi-product, stored without freezing at room temperature or at low positive temperature. In the method for manufacture of baked bread semi-finished bread is prepared with ingredients containing bakery improver in addition to flour, salt, baker's yeast and water. Bakery improver contains an enzyme composition containing maltogenic exoamylase, amyloglucosidase, alpha-amylase and xylanase, wherein said maltogenic exoamylase denotes enzymes classified under EU number 3.2.1.133 as capable of splitting maltotriose to maltose and glucose; ascorbic acid; pregelatinized wheat flour and wheat flour.EFFECT: group of inventions enables to preserve bread semi-products at room temperature for a period of up to 7 days or at low positive temperature of up to 1 month, while maintaining excellent quality of freshness of the semi-products, as well as obtain a finished product as a result of final baking bread with good taste and freshness.15 cl, 1 tbl, 1 ex |
| priorityDate | 2015-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.