"WEAK" BAKER'S FLOUR BAKERY PROPERTIES IMPROVING METHOD
FIELD: food industry. ^ SUBSTANCE: method of "weak" baker's flour includes adding of soya isolate "Densoya" in quantity 5.0-13.0% to flour weight depending on gluten quality group. ^ EFFECT: proposed method allows to improve weak wheat flour bread quality, increase outcome,...
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| creator | PASHCHENKO LJUDMILA PETROVNA RJABIKINA JULIJA NIKOLAEVNA TSYGANNIK MARINA ALEKSANDROVNA CHEREMISINA INNA VLADIMIROVNA |
| description | FIELD: food industry. ^ SUBSTANCE: method of "weak" baker's flour includes adding of soya isolate "Densoya" in quantity 5.0-13.0% to flour weight depending on gluten quality group. ^ EFFECT: proposed method allows to improve weak wheat flour bread quality, increase outcome, improve good's food and biological value, intensify dough preparation process.
Способ улучшения хлебопекарной муки слабой «по силе» включает в себя внесение соевого изолята «Densoya» в количестве 5,0-13,0% к массе муки в зависимости от группы качества клейковины. Данный способ позволяет улучшить качество хлеба из слабой пшеничной муки, повысить выход, увеличить пищевую и биологическую ценность изделия, интенсифицировать процесс приготовления теста. 7 табл. |
| format | Patent |
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Способ улучшения хлебопекарной муки слабой «по силе» включает в себя внесение соевого изолята «Densoya» в количестве 5,0-13,0% к массе муки в зависимости от группы качества клейковины. Данный способ позволяет улучшить качество хлеба из слабой пшеничной муки, повысить выход, увеличить пищевую и биологическую ценность изделия, интенсифицировать процесс приготовления теста. 7 табл.</description><language>eng ; rus</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20091210&DB=EPODOC&CC=RU&NR=2374844C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20091210&DB=EPODOC&CC=RU&NR=2374844C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PASHCHENKO LJUDMILA PETROVNA</creatorcontrib><creatorcontrib>RJABIKINA JULIJA NIKOLAEVNA</creatorcontrib><creatorcontrib>TSYGANNIK MARINA ALEKSANDROVNA</creatorcontrib><creatorcontrib>CHEREMISINA INNA VLADIMIROVNA</creatorcontrib><title>"WEAK" BAKER'S FLOUR BAKERY PROPERTIES IMPROVING METHOD</title><description>FIELD: food industry. ^ SUBSTANCE: method of "weak" baker's flour includes adding of soya isolate "Densoya" in quantity 5.0-13.0% to flour weight depending on gluten quality group. ^ EFFECT: proposed method allows to improve weak wheat flour bread quality, increase outcome, improve good's food and biological value, intensify dough preparation process.
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Способ улучшения хлебопекарной муки слабой «по силе» включает в себя внесение соевого изолята «Densoya» в количестве 5,0-13,0% к массе муки в зависимости от группы качества клейковины. Данный способ позволяет улучшить качество хлеба из слабой пшеничной муки, повысить выход, увеличить пищевую и биологическую ценность изделия, интенсифицировать процесс приготовления теста. 7 табл.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | "WEAK" BAKER'S FLOUR BAKERY PROPERTIES IMPROVING METHOD |
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