http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2751793-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd321c8aa7d63c6d3790d9c8bc761c3b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff050de758841d4f2ef8488f20279c59 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80d1de0fba4e7c8360c575acacea88eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8d2557693de10ea4d6ba9bacfca9b57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c186d9cbd2867cc84c6eb0f09f4657b |
| publicationDate | 2021-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2751793-C1 |
| titleOfInvention | Method for making functional bread |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry. The method for preparing functional bread includes kneading dough from wheat flour, dried baking yeast, salt and water, fermentation of the dough, cutting, proofing and baking. Wheat flour of the first grade is mixed with soy-grape flour, obtained by grinding a protein-carbohydrate product based on soy, prepared from soy seeds and the peel with grape seeds. The dough is prepared with the following content of the initial components, kg per 100 kg of flour: wheat flour of the first grade 75, soy-grape flour 25, pressed baking yeast 1.1, table salt 1.5, drinking water, no more than 46% based on the moisture content of the dough. n EFFECT: invention makes it possible to obtain bread of increased nutritional and biological value, with a certain functional orientation that provides increased biological activity of the normal microflora of the human intestine, as well as containing antioxidants, vitamins and minerals, with high organoleptic and physico-chemical characteristics. n 1 cl, 2 tbl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2793253-C1 |
| priorityDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.