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RU2004114042A - POLICOMPONENT FOOD ADDITIVE USED IN BAKERY - Google Patents

POLICOMPONENT FOOD ADDITIVE USED IN BAKERY Download PDF

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Publication number
RU2004114042A
RU2004114042A RU2004114042/13A RU2004114042A RU2004114042A RU 2004114042 A RU2004114042 A RU 2004114042A RU 2004114042/13 A RU2004114042/13 A RU 2004114042/13A RU 2004114042 A RU2004114042 A RU 2004114042A RU 2004114042 A RU2004114042 A RU 2004114042A
Authority
RU
Russia
Prior art keywords
mushroom
bakery
food additive
additive used
policomponent
Prior art date
Application number
RU2004114042/13A
Other languages
Russian (ru)
Other versions
RU2275809C2 (en
Inventor
Сергей Степанович Потапов (RU)
Сергей Степанович Потапов
Евгений Дмитриевич Бородин (RU)
Евгений Дмитриевич Бородин
Елена Николаевна Ковальчук (RU)
Елена Николаевна Ковальчук
Надежда Романовна Шуваева (RU)
Надежда Романовна Шуваева
Original Assignee
Сергей Степанович Потапов (RU)
Сергей Степанович Потапов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Сергей Степанович Потапов (RU), Сергей Степанович Потапов filed Critical Сергей Степанович Потапов (RU)
Priority to RU2004114042/13A priority Critical patent/RU2275809C2/en
Publication of RU2004114042A publication Critical patent/RU2004114042A/en
Application granted granted Critical
Publication of RU2275809C2 publication Critical patent/RU2275809C2/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (1)

Многокомпонентная пищевая добавка, используемая в хлебопечении, содержащая пшеничную муку высшего сорта, углеводный компонент, аскорбиновую кислоту, отличающаяся тем, что она содержит в качестве компонентов, воздействующих на белково-протеиназный комплекс грибную пентозаназу, грибную гемицеллюлазу, и глюкооксидазу, а также сухую пшеничную клейковину, причем в качестве компонента, воздействующего на углеводный комплекс, она содержит грибную α-амилазу, при следующем соотношении компонентов, мас.%:A multicomponent food additive used in bakery, containing premium wheat flour, a carbohydrate component, ascorbic acid, characterized in that it contains mushroom pentosanase, mushroom hemicellulase, and glucose oxidase, as well as dry wheat gluten, as components that act on the protein-proteinase complex moreover, as a component affecting the carbohydrate complex, it contains fungal α-amylase, in the following ratio of components, wt.%: Аскорбиновая кислота 0,001-0,01Ascorbic acid 0.001-0.01 Грибная пентозаназа 0,00002-0,01Mushroom pentosanase 0.00002-0.01 Грибная гемицеллюлаза 0,002-0,01Fungal hemicellulase 0.002-0.01 Сухая пшеничная клейковина 1-10Dry wheat gluten 1-10 Глюкооксидаза 0,0005-0,02Glucooxidase 0.0005-0.02 Грибная α-амилаза 0,005-0,025Mushroom α-amylase 0.005-0.025 Мука пшеничная остальноеWheat flour the rest
RU2004114042/13A 2004-05-12 2004-05-12 Multi-component food additive applied in bakery RU2275809C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2004114042/13A RU2275809C2 (en) 2004-05-12 2004-05-12 Multi-component food additive applied in bakery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2004114042/13A RU2275809C2 (en) 2004-05-12 2004-05-12 Multi-component food additive applied in bakery

Publications (2)

Publication Number Publication Date
RU2004114042A true RU2004114042A (en) 2005-10-27
RU2275809C2 RU2275809C2 (en) 2006-05-10

Family

ID=35863753

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2004114042/13A RU2275809C2 (en) 2004-05-12 2004-05-12 Multi-component food additive applied in bakery

Country Status (1)

Country Link
RU (1) RU2275809C2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2433620C1 (en) * 2010-04-23 2011-11-20 Государственное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for production of wheat bread with enhanced food value (versions)
RU2455830C2 (en) * 2010-10-27 2012-07-20 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) Rich bakery products preparation method
RU2524833C1 (en) * 2013-03-22 2014-08-10 Валентина Андреевна Васькина Puff semi-product manufacture method
RU2769283C1 (en) * 2021-06-09 2022-03-30 Григорий Валерьевич Терновской Portioned multicomponent concentrate of a food additive for the baking industry (variants)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2048104C1 (en) * 1992-12-29 1995-11-20 Санкт-Петербургский филиал Всероссийского научно-исследовательского института хлебопекарной промышленности Polycomponent food addition and method of its production
RU2185065C2 (en) * 1999-08-03 2002-07-20 Чижикова Ольга Григорьевна Composition for preparing baking improver

Also Published As

Publication number Publication date
RU2275809C2 (en) 2006-05-10

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Legal Events

Date Code Title Description
MM4A The patent is invalid due to non-payment of fees

Effective date: 20070513

NF4A Reinstatement of patent

Effective date: 20091227

MM4A The patent is invalid due to non-payment of fees

Effective date: 20120513