DOUGH COMPOSITION FOR TINNED BREAD
	CHERNOPOLSKAYA N L; SHAMANIN V P; POTOTSKAIA I V
	2023-10-30
专利权人	UNIV OMSK AGRIC (UYOM-Non-standard)
申请日期	2023-10-30
专利号	RU2831631-C1
成果简介	NOVELTY - Invention relates to bakery production and may be used in production of moulded bread. Dough composition for single piece bread contains triticale grain flour, a yeast mixture consisting of ripe dough, pressed and dry bakery yeast at ratio of 3.8:0.1:0.05, granulated sugar, margarine, vegetable oil, culinary salt, drinking water. Besides, the composition additionally contains coarse wheat grain flour, chicken egg, wheat sprouts and date syrup. Components are used at the following ratio per 100 kg of flour, kg: triticale grain flour – 33, coarse wheat grain flour – 67, chicken egg – 3, yeast mixture – 3.85, wheat sprouts – 2.8-3.6, granulated sugar – 0.02, date syrup – 0.03, margarine – 2.48, vegetable oil – 2.45, culinary salt – 0.5, drinking water – 84-88. USE - Food industry. ADVANTAGE - Invention allows to produce dough composition for tinned bread, having high organoleptic indices, increased nutritive value and improved functional properties. 1 cl, 4 tbl, 3 ex
IPC 分类号	A21D-013/047 ; 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/19420
专题	中国科学院新疆生态与地理研究所
作者单位	UNIV OMSK AGRIC (UYOM-Non-standard)
推荐引用方式 GB/T 7714	CHERNOPOLSKAYA N L,SHAMANIN V P,POTOTSKAIA I V. DOUGH COMPOSITION FOR TINNED BREAD. RU2831631-C1[P]. 2023.

条目包含的文件
条目无相关文件。

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。