RU2012150819A - METHOD FOR PRODUCING FLOUR PRODUCTS OF INCREASED BIOLOGICAL VALUE - Google Patents
METHOD FOR PRODUCING FLOUR PRODUCTS OF INCREASED BIOLOGICAL VALUE Download PDFInfo
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- RU2012150819A RU2012150819A RU2012150819/13A RU2012150819A RU2012150819A RU 2012150819 A RU2012150819 A RU 2012150819A RU 2012150819/13 A RU2012150819/13 A RU 2012150819/13A RU 2012150819 A RU2012150819 A RU 2012150819A RU 2012150819 A RU2012150819 A RU 2012150819A
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- RU
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- Prior art keywords
- flour
- biological value
- flour products
- increased biological
- soy
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- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
Способ получения мучных изделий повышенной биологической ценности, включающий приготовление теста на основе муки из соевого и зернового компонентов, а также других рецептурных компонентов, его формование и термическую обработку, отличающийся тем, что в качестве соевого компонента используют композицию из оболочковой и семядолевой фракций, полученных при производстве необезжиренной соевой муки или термообработанной соевой крупки, взятых в соотношении 1:1.A method of obtaining flour products of high biological value, including the preparation of dough based on flour from soy and grain components, as well as other recipe components, its molding and heat treatment, characterized in that the composition of the shell and cotyledon fractions obtained by the production of non-fat soy flour or heat-treated soybean grains taken in a ratio of 1: 1.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2012150819/13A RU2522696C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value flour goods production method |
Applications Claiming Priority (1)
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RU2012150819/13A RU2522696C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value flour goods production method |
Publications (2)
Publication Number | Publication Date |
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RU2012150819A true RU2012150819A (en) | 2014-06-10 |
RU2522696C1 RU2522696C1 (en) | 2014-07-20 |
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RU2012150819/13A RU2522696C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value flour goods production method |
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RU (1) | RU2522696C1 (en) |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6733815B2 (en) * | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
RU2222949C1 (en) * | 2002-12-04 | 2004-02-10 | Институт современных технологий и экономики | Method for preparing of bakery confectionery product |
RU2302732C1 (en) * | 2006-05-24 | 2007-07-20 | Государственное унитарное предприятие Государственный научно-исследовательский институт хлебопекарной промышленности (ГУП ГОСНИИХП) Российской академии сельскохозяйственных наук | Method for producing of additive used in production of bread and bakery products |
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2012
- 2012-11-27 RU RU2012150819/13A patent/RU2522696C1/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2522696C1 (en) | 2014-07-20 |
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Legal Events
Date | Code | Title | Description |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20181128 |