| DOUGH COMPOSITION FOR MAKING BREAD | |
| 2024-03-18 | |
| 专利权人 | UNIV KUBAN STATE AGRARIAN (UYKU-Non-standard) |
| 申请日期 | 2024-03-18 |
| 专利号 | RU2835036-C1 |
| 成果简介 | NOVELTY - Invention relates to food industry, in particular, to bread production. Dough composition for bread preparation contains prime grade bakery wheat flour, beet pulp pectin extract, pressed bakery yeast, food salt and water. Pectin extract of beet pulp is obtained by extraction using 4% citric acid solution at a ratio of beet pulp to citric acid solution of 1:7. Components are used at the following weight ratio, kg: prime grade wheat flour – 100.0, beet pulp pectin extract – 15.0, pressed bakery yeast – 1.0, food salt – 1.25, water – as per calculation. USE - Food industry. ADVANTAGE - Invention allows to produce bread with increased nutritive value and high physical and chemical properties. 1 cl, 2 tbl |
| IPC 分类号 | A21D-002/36 |
| 国家 | 俄罗斯 |
| 专业领域 | 化学化工 |
| 语种 | 英语 |
| 成果类型 | 专利 |
| 文献类型 | 科技成果 |
| 条目标识符 | http://119.78.100.226:8889/handle/3KE4DYBR/17655 |
| 专题 | 中国科学院新疆生态与地理研究所 |
| 作者单位 | UNIV KUBAN STATE AGRARIAN (UYKU-Non-standard) |
| 推荐引用方式 GB/T 7714 | VOSTRIKOV V V,SNORING O P,SOBOL I V,et al. DOUGH COMPOSITION FOR MAKING BREAD. RU2835036-C1[P]. 2024. |
| 条目包含的文件 | 条目无相关文件。 | |||||
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