http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1729359-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ecf7a0df4ed4c09b86f9d1c58fb8acfc http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef2e1ecd5dff87a3f159e8bef4ebbf5f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 1990-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_360a58bce9005f8bd116809389afc91a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fefa06be2f8c1e07db9dbe87e874c1f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3dc82e31c04044ad02b2f3ebd59e33b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de1872e506651d9136b2e1288549b652 |
| publicationDate | 1992-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1729359-A1 |
| titleOfInvention | Method for bread preparation of wheat and rye flours mixture |
| abstract | Use: in the food industry, in particular in the baking industry, and can be used in the production of bread from a mixture of rye and wheat flour to improve quality, increase yield and increase the shelf life of bread. SUMMARY OF THE INVENTION: Brewing is prepared by mixing a portion of rye flour constituting 20-30% of the total weight of flour in dough, caraway and water, brewing, saccharifying and cooling the resulting mixture, fermenting it with a product containing lactic acid bacteria, and fermenting for 70 - 110 min. When mixing the components of the brewing, flax seeds can be added to it, and after the saccharification, the mixture is mixed with milk whey. A brewing of 3-8% flour is prepared by mixing it with water and the fermented starter of the previous preparation and fermentation of the resulting mass. Wheat flour provided by the recipe is added to it and the second stage of kneading is carried out. As a sugar-containing component, you can use jam and sugar, salt before mixing into the dough with a part of water provided for by the recipe and taken in an amount that provides the specific density of the salt solution, equal to 1,21 - 1,23, and pre-mix it and keep it in the resulting saline solution, 2 Cp f-crystals, 1 tab. (Ls |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2595506-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2650527-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2650528-C1 |
| priorityDate | 1990-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.