Isı muamelesine tabi tutulmuş tahıllar ve bunu yapma yöntemi
Isi muamelesine tabi tutulmus tahil taneleri tahil tanelerinden bir yönteme göre elde edilebilirler, burada tahil taneleri halka seklinde akiskanlastirilmis bir yatak içinde bir gaz ile bir isi muamelesine maruz birakilir ve bu gaz farkli hiz bilesenlerine sahiptir; elde edilen taneler ögütme sonras...
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| creator | GOPINATH BABASAHEB RAJALE ARIS GRAVELAND MARIUS VAN DER BEEK |
| description | Isi muamelesine tabi tutulmus tahil taneleri tahil tanelerinden bir yönteme göre elde edilebilirler, burada tahil taneleri halka seklinde akiskanlastirilmis bir yatak içinde bir gaz ile bir isi muamelesine maruz birakilir ve bu gaz farkli hiz bilesenlerine sahiptir; elde edilen taneler ögütme sonrasinda asagidakileri ihtiva eden bir unu verirler: - %25-80 hasarli nisasta -1.5-6 gr/gr bir su baglama kapasitesi 50 C'nin üzerinde bir ilk jelatinlenme sicakligi -1-200 micrometre parçacik boyutu.
Corns treated by heat can be obtained from corns through a method; corns are exposed to gas and heat treatment in a bed circularly fluidised, and this gas has different speed components; after grinding process, treated corns provide a flour that contains following:- 25-80% under average starch- 1.5-6 g water binding capacityAn initial gelatinisation heat above 50 degrees C- Particle size of 1-200 micrometers. |
| format | Patent |
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Corns treated by heat can be obtained from corns through a method; corns are exposed to gas and heat treatment in a bed circularly fluidised, and this gas has different speed components; after grinding process, treated corns provide a flour that contains following:- 25-80% under average starch- 1.5-6 g water binding capacityAn initial gelatinisation heat above 50 degrees C- Particle size of 1-200 micrometers.</description><edition>7</edition><language>tur</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2001</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=20010621&DB=EPODOC&CC=TR&NR=200003282A2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20010621&DB=EPODOC&CC=TR&NR=200003282A2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GOPINATH BABASAHEB RAJALE</creatorcontrib><creatorcontrib>ARIS GRAVELAND</creatorcontrib><creatorcontrib>MARIUS VAN DER BEEK</creatorcontrib><title>Isı muamelesine tabi tutulmuş tahıllar ve bunu yapma yöntemi</title><description>Isi muamelesine tabi tutulmus tahil taneleri tahil tanelerinden bir yönteme göre elde edilebilirler, burada tahil taneleri halka seklinde akiskanlastirilmis bir yatak içinde bir gaz ile bir isi muamelesine maruz birakilir ve bu gaz farkli hiz bilesenlerine sahiptir; elde edilen taneler ögütme sonrasinda asagidakileri ihtiva eden bir unu verirler: - %25-80 hasarli nisasta -1.5-6 gr/gr bir su baglama kapasitesi 50 C'nin üzerinde bir ilk jelatinlenme sicakligi -1-200 micrometre parçacik boyutu.
Corns treated by heat can be obtained from corns through a method; corns are exposed to gas and heat treatment in a bed circularly fluidised, and this gas has different speed components; after grinding process, treated corns provide a flour that contains following:- 25-80% under average starch- 1.5-6 g water binding capacityAn initial gelatinisation heat above 50 degrees C- Particle size of 1-200 micrometers.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2001</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDwLD6yUSG3NDE3NSe1ODMvVaEkMSlToaS0pDQnt_TofCA348jGnJzEIoWyVIWk0rxShcrEgtxEhcrD2_JKUnMzeRhY0xJzilN5oTQ3g5Kba4izh25qQX58anFBYnJqXmpJfEiQkQEQGBtZGDkaGROlCACMhjSc</recordid><startdate>20010621</startdate><enddate>20010621</enddate><creator>GOPINATH BABASAHEB RAJALE</creator><creator>ARIS GRAVELAND</creator><creator>MARIUS VAN DER BEEK</creator><scope>EVB</scope></search><sort><creationdate>20010621</creationdate><title>Isı muamelesine tabi tutulmuş tahıllar ve bunu yapma yöntemi</title><author>GOPINATH BABASAHEB RAJALE ; ARIS GRAVELAND ; MARIUS VAN DER BEEK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_TR200003282A23</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>tur</language><creationdate>2001</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>GOPINATH BABASAHEB RAJALE</creatorcontrib><creatorcontrib>ARIS GRAVELAND</creatorcontrib><creatorcontrib>MARIUS VAN DER BEEK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GOPINATH BABASAHEB RAJALE</au><au>ARIS GRAVELAND</au><au>MARIUS VAN DER BEEK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Isı muamelesine tabi tutulmuş tahıllar ve bunu yapma yöntemi</title><date>2001-06-21</date><risdate>2001</risdate><abstract>Isi muamelesine tabi tutulmus tahil taneleri tahil tanelerinden bir yönteme göre elde edilebilirler, burada tahil taneleri halka seklinde akiskanlastirilmis bir yatak içinde bir gaz ile bir isi muamelesine maruz birakilir ve bu gaz farkli hiz bilesenlerine sahiptir; elde edilen taneler ögütme sonrasinda asagidakileri ihtiva eden bir unu verirler: - %25-80 hasarli nisasta -1.5-6 gr/gr bir su baglama kapasitesi 50 C'nin üzerinde bir ilk jelatinlenme sicakligi -1-200 micrometre parçacik boyutu.
Corns treated by heat can be obtained from corns through a method; corns are exposed to gas and heat treatment in a bed circularly fluidised, and this gas has different speed components; after grinding process, treated corns provide a flour that contains following:- 25-80% under average starch- 1.5-6 g water binding capacityAn initial gelatinisation heat above 50 degrees C- Particle size of 1-200 micrometers.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | tur |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Isı muamelesine tabi tutulmuş tahıllar ve bunu yapma yöntemi |
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