http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2720629-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_727a92d57ba73b965a78753d9b62a613 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2015-12-28^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-12^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46abc48e6ad54650ca1b0b861c3139d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5b72358c6cf0ba8e33f88f9cb4696ff |
| publicationDate | 2020-05-12^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2720629-C2 |
| titleOfInvention | Production of a non-yeasted easily digestible pizza using a dough containing lactic acid bacteria |
| abstract | FIELD: food industry. n SUBSTANCE: proposed are non-yeast easily digestible pizza and a method for its preparation, a food composition containing flour and any other ingredients and one or more strains of heterofermentative bacteria and use of one or more than one strain of heterofermentative bacteria for non-yeast dough fermentation containing water, flour and any other ingredients intended for pizza preparation subject to baking, freezing and then unfreezing before its consumption. Method for preparation of non-yeast easy-digestible pizza includes preparation of a brew containing big flour, water and any other ingredients and one or more strains of heterofermentative bacteria selected from the group consisting of: k. Lactobacillus plantarum LP10 ID 1899 DSM 29389, l. Lactobacillus plantarum LP11 ID 1900 DSM 29390, m. Lactobacillus plantarum LP12 ID 1901 DSM 29400, n. Lactobacillus plantarum LP13 ID 1902 DSM 2940, o. Lactobacillus brevis LBR02 ID 1905 DSM 29404, p. Lactobacillus reuteri LRE10 ID 1904 DSM 29403, q. Leuconostoc spp. LM01 ID 1864 DSM 29372, r. Leuconostoc spp. LM10 ID 1865 DSM 2937, s. Leuconostoc spp. LM11 ID 1866 DSM 29374, t. Leuconostoc spp. LM12 ID 1867 DSM 29375. Spores are left to mature/fermented by means of heterofermentative lactic fermentation carried out by the above lactic acid bacteria strains to produce mature dough. One performs the stage of refreshing the produced mature dough by using an additional amount of flour, water and any other ingredients with formation of a full final dough. Said complete dough is allowed to mature/ferment. Parts of the full final dough are rolled on layers of adjustable thickness with formation of a pizza dough base for topping application to produce various kinds of pizza after baking. n EFFECT: group of inventions enables to obtain a non-yeasted easily digestible pizza with improved organoleptic and physicochemical properties and extended storage life. n 9 cl, 5 tbl, 2 ex |
| priorityDate | 2014-12-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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