http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1694088-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82e9a54776f472087e0eca5fce37e230 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 1989-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1991-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cb02aa7b9528bc856bfaf7550fb9d64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78df3ce23246c370cd440e3568347f16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f422a2fdcb283fdb62e501c9939f5408 |
| publicationDate | 1991-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1694088-A1 |
| titleOfInvention | Method for production of bakery products |
| abstract | This invention relates to breadmaking technology. In order to improve the quality of bread and save raw materials in the production of bakery products, an additive prepared on the basis of the lipid-protein isolate rapeseed (LVIR) of non-ductile and low glycosylate varieties containing oil and protein, respectively, 70-76% and 24-30%, is used. in terms of dry matter. For the preparation of the additive, DBM is mixed with albumin milk in the ratio of 1: (0.4-0.5.) Parts by weight (based on dry substance), heated to 30-40 ° C, the enzyme preparation amylosubtilin D is added. 10 X in the amount of 6-10 U per 1 g of the substrate and hydrolyze for 15-20 minutes. The obtained additive is added when kneading dough instead of 50-70% fat in the amount of 1.76-3.15% calculated on the dry matter by weight of the flour. The dough is subjected to fermentation, cutting and proofing in the usual way and bake bread. 4 tab. -r Ј |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LT-4781-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/LT-4483-B |
| priorityDate | 1989-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.