RU2012150820A - METHOD FOR PREPARING AN IMPROVED BIOLOGICAL VALUE TEST - Google Patents
METHOD FOR PREPARING AN IMPROVED BIOLOGICAL VALUE TEST Download PDFInfo
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- RU2012150820A RU2012150820A RU2012150820/13A RU2012150820A RU2012150820A RU 2012150820 A RU2012150820 A RU 2012150820A RU 2012150820/13 A RU2012150820/13 A RU 2012150820/13A RU 2012150820 A RU2012150820 A RU 2012150820A RU 2012150820 A RU2012150820 A RU 2012150820A
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- RU
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- flour
- preparing
- biological value
- fraction
- shell
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- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Способ приготовления теста повышенной биологической ценности, включающий смешивание соевой муки и муки из зернового сырья, а также других рецептурных ингредиентов, отличающийся тем, что в качестве соевой муки используется мучная композиция из оболочковой и зародышевой фракций, взятых в соотношении оболочковая фракция:зародышевая фракция как 2:3, полученных при производстве термообработанной соевой крупки или необезжиренной соевой муки.A method of preparing a test of increased biological value, including mixing soy flour and flour from grain raw materials, as well as other recipe ingredients, characterized in that the flour composition from the shell and germ fractions taken in the ratio shell fraction: germ fraction as 2 is used as soy flour : 3 obtained from the production of heat-treated soybean grits or non-fat-free soybean flour.
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2012150820/13A RU2522710C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value dough preparation method |
Applications Claiming Priority (1)
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RU2012150820/13A RU2522710C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value dough preparation method |
Publications (2)
Publication Number | Publication Date |
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RU2012150820A true RU2012150820A (en) | 2014-06-10 |
RU2522710C1 RU2522710C1 (en) | 2014-07-20 |
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RU2012150820/13A RU2522710C1 (en) | 2012-11-27 | 2012-11-27 | Increased biological value dough preparation method |
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RU (1) | RU2522710C1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2654283C1 (en) * | 2017-04-12 | 2018-05-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Mixture for baking pancakes |
RU2654344C1 (en) * | 2017-04-12 | 2018-05-17 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Mixture for baking pancakes |
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 RU2012150820/13A patent/RU2522710C1/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2522710C1 (en) | 2014-07-20 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20181128 |