CN105104478A - Gold brick bread - Google Patents
Gold brick bread Download PDFInfo
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- CN105104478A CN105104478A CN201510573076.8A CN201510573076A CN105104478A CN 105104478 A CN105104478 A CN 105104478A CN 201510573076 A CN201510573076 A CN 201510573076A CN 105104478 A CN105104478 A CN 105104478A
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Abstract
The present invention discloses gold brick bread. The gold brick bread is composed of bread flour, cake flour, water, chitosan oligosaccharide, high fructose syrup, eggs, cream, Japanese-type cream topping, milk powder, dietary fibers, lycopene, salt, yeast, selenium-enriched malt, active soybean meal, vital gluten and olive oil. The gold brick bread provided by the present invention is rich in nutrition, golden in color, sweet and salty, aromatic in character and agreeable in taste, crispy on the outside and soft on the inside, and resilient; the chitosan oligosaccharide and the high fructose syrup are used for replacing white granulated sugar, which makes the bread proper in sweetness and is conductive to growth of bifidobacterium species, thereby preventing obesity, dental decay and hypertension; with addition of the dietary fibers, the selenium-enriched malt and the lycopene, the bread is comprehensive in nutrition, and defects of strong flour are made up; the cream is reduced and the olive oil is smeared, thereby restraining obesity and cardiovascular and cerebrovascular diseases; the four is added at twice, and a dough is ferment three times and frozen twist, such that the bread is well-layered, soft and chewy; and the active soybean meal and the vital gluten are used for replacing a modifier, which safe and healthy.
Description
Technical field
The present invention relates generally to a kind of bread, particularly relates to a kind of gold brick bread.
Background technology
Gold brick bread, belongs to the one of Denmark's bread, and appearance is golden yellow shinny, likeness in form gold brick, and sweet mouthfeel is loose, dark liking by consumers in general.Gold brick bread for primary raw material with wheat flour, yeast, salt and water etc., coordinates the auxiliary materials such as carbohydrate, dairy products, egg, forms by fermenting and curing.In general, because crude fibre, the ash composition that grades can affect rising of dough and sends out, and produce detrimental effect to qualities such as bread mouthfeels, therefore in order to ensure Bread Quality, the wheat flour usually making bread all will through refining.Subtractive process is removed containing the part that the materials such as crude fibre, ash content and enzyme are more the wheat bran of wheat, plumule etc., only retains the endosperm fraction containing starch and protein.But, along with the development in epoch, the progress of science and technology, masses come to realise the problems such as low fiber high-energy diet can bring the civilized disease such as obesity, diabetes occurred frequently, health diet starts the target becoming popular and market is pursued, diet style starts to change to some extent, more notes the comprehensive of nutrition and health care.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide the section of a kind of milk.
A kind of gold brick bread, is made up of the raw material of following weight portion: high powder 780 ~ 820, low powder 180 ~ 220, water 380 ~ 420, chitosan oligomer 230 ~ 240, high fructose syrup 40 ~ 50, egg 100 ~ 110, cream 100 ~ 120, Japanese sweet cream 480 ~ 520, milk powder 40 ~ 50, dietary fiber 20 ~ 30, lycopene 15 ~ 20, salt 10 ~ 12, yeast 14 ~ 16, product containing organic selenium 4 ~ 6, active soybean flour 6 ~ 8, Gluten 3 ~ 5, olive oil 2 ~ 4.Above-mentioned cream is the cream except Japanese sweet cream.
A preparation method for gold brick bread, its concrete steps are:
(1) 1/2 high powder, 1/2 low powder, chitosan oligomer, high fructose syrup, egg, milk powder, dietary fiber, yeast and salt are added dough mixing machine, low rate mixing evenly, add 1/2 water low rate mixing evenly without particle;
(2) rapid stirring 1 ~ 2 minute, add cream, low rate mixing absorbs completely to dough, and add lycopene and product containing organic selenium, rapid stirring has ductility completely to gluten, then low rate mixing 1 ~ 2 minute, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 15 ~ 25 minutes;
(4) secondary fermentation: add 1/2 remaining high powder, 1/2 low powder, 1/2 water, active soybean flour and Gluten, low rate mixing 1 ~ 2 minute, add the dough after basal fermentation, low rate mixing 2 ~ 3 minutes, dough is rolled rectangularity, puts into baking tray and cover preservative film, room temperature proofs 15 ~ 20 minutes, put into refrigerator, freezing 2 ~ 3 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 25 ~ 35 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 73% ~ 77%, temperature 36 ~ 38 DEG C, ferments 80 ~ 100 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 20 ~ 30min, obtain gold brick bread;
(8) take out, cooling, packaging.
Leftover bits and pieces after described step 6) segmentation, after concentrating, weight is more than 400g, and low rate mixing 2 ~ 3 minutes, is placed in after refrigerator and cooled freezes 20 ~ 30 minutes, repeats step 6) ~ 8) process.
The speed of rapid stirring is 150-180rpm, and the speed of low rate mixing is 80-95rpm.
Dietary fiber, is called as " the seventh-largest nutrient " of the mankind, contributes to Escherichia coli synthesis multivitamin, increases satietion, be conducive to fat-reducing, promote gastrointestinal motility, prevent treating constipation, regulate blood sugar.
Product containing organic selenium; be rich in selenium, protein, amino acid, riboflavin, vitamin, mineral matter element and SOD; be of high nutritive value; security is good; biologically active is high; absorption rate is good, can anti-oxidant, antitoxin, antitumor, antifatigue, reducing blood lipid, hypoglycemic, protection stomach lining, develop immunitypty.
Lycopene, ultra-violet radiation resisting, suppresses cancer, protects cardiovascular, and suppress mutagenesis, delay senility, develop immunitypty, improves skin allergy, and protection eyes, relieve the effect of alcohol, and prevention of osteoporosis is hypotensive, alleviates kinetic asthma.
Advantage of the present invention is: a kind of gold brick bread provided by the invention, nutritious, golden yellow color, and sweet middle band is salty, aromatic character and agreeable taste, and epidermis is crisp, and endoplasm tissue is fine and smooth, and pore is even, flexible; Replace white granulated sugar with chitosan oligomer and high fructose syrup, sugariness is moderate, is beneficial to again the growth of Bifidobacterium, prevents obesity, carious tooth, constipation and hypertension, is applicable to crowd wide; Add dietary fiber, product containing organic selenium and lycopene, epidermis is golden yellow, and endoplasm is light red, increase appetite, comprehensive nutrition, can relax bowel, cosmetic slimming, antitumor, promote longevity, compensate for the deficiency of high refined flour; Reduce the content of cream, surface smear olive oil, reduce trans-fatty acid and cholesterol, increase unrighted acid, suppress fat and cardiovascular and cerebrovascular disease; Flour adds at twice, dough through three fermentations, twice freezing, make in the outer shortcake of gold brick bread soft, high resilience, well arranged, softness does not lose chewiness again; Modifying agent is replaced, safety and Health, low price with active soybean flour and Gluten, cost-saving.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of gold brick bread, is made up of the raw material of following weight portion: high powder 780, low powder 180, water 380, chitosan oligomer 230, high fructose syrup 40, egg 100, cream 100, Japanese sweet cream 480, milk powder 40, dietary fiber 20, lycopene 15, salt 10, yeast 14, product containing organic selenium 4, active soybean flour 6, Gluten 3, olive oil 2.
A preparation method for gold brick bread, its concrete steps are:
(1) 1/2 high powder, 1/2 low powder, chitosan oligomer, high fructose syrup, egg, milk powder, dietary fiber, yeast and salt are added dough mixing machine, low rate mixing evenly, add 1/2 water low rate mixing evenly without particle;
(2) rapid stirring 1 minute, add cream, low rate mixing absorbs completely to dough, and add lycopene and product containing organic selenium, rapid stirring has ductility completely to gluten, then low rate mixing 1 minute, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 15 minutes;
(4) secondary fermentation: add 1/2 remaining high powder, 1/2 low powder, 1/2 water, active soybean flour and Gluten, low rate mixing 1 minute, add the dough after basal fermentation, low rate mixing 2 minutes, dough is rolled rectangularity, puts into baking tray and cover preservative film, room temperature proofs 15 minutes, put into refrigerator, freezing 2 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 25 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 73%, temperature 36 DEG C, ferments 80 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 20min, obtain gold brick bread;
(8) take out, cooling, packaging.
Leftover bits and pieces after described segmentation, after concentrating, weight is more than 400g, and low rate mixing 2 minutes, is placed in after refrigerator and cooled freezes 20 minutes, repeats step 6) ~ 8) process.
Embodiment 2
A kind of gold brick bread, is made up of the raw material of following weight portion: high powder 800, low powder 200, water 400, chitosan oligomer 235, high fructose syrup 45, egg 105, cream 110, Japanese sweet cream 500, milk powder 45, dietary fiber 25, lycopene 18, salt 11, yeast 15, product containing organic selenium 5, active soybean flour 7, Gluten 5, olive oil 3.
A preparation method for gold brick bread, its concrete steps are:
(1) 1/2 high powder, 1/2 low powder, chitosan oligomer, high fructose syrup, egg, milk powder, dietary fiber, yeast and salt are added dough mixing machine, low rate mixing evenly, add 1/2 water low rate mixing evenly without particle;
(2) rapid stirring 1.5 minutes, add cream, low rate mixing absorbs completely to dough, and add lycopene and product containing organic selenium, rapid stirring has ductility completely to gluten, then low rate mixing 1.5 minutes, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 20 minutes;
(4) secondary fermentation: add 1/2 remaining high powder, 1/2 low powder, 1/2 water, active soybean flour and Gluten, low rate mixing 1.5 minutes, add the dough after basal fermentation, low rate mixing 2.5 minutes, dough is rolled rectangularity, puts into baking tray and cover preservative film, room temperature proofs 18 minutes, put into refrigerator, freezing 2.5 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 30 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 75%, temperature 37 DEG C, ferments 90 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 25min, obtain gold brick bread;
(8) take out, cooling, packaging.
Leftover bits and pieces after described segmentation, after concentrating, weight is more than 400g, and low rate mixing 2.5 minutes, is placed in after refrigerator and cooled freezes 25 minutes, repeats step 6) ~ 8) process.
Embodiment 3
A kind of gold brick bread, is made up of the raw material of following weight portion: high powder 820, low powder 220, water 420, chitosan oligomer 240, high fructose syrup 50, egg 110, cream 120, Japanese sweet cream 520, milk powder 50, dietary fiber 30, lycopene 20, salt 12, yeast 16, product containing organic selenium 6, active soybean flour 8, Gluten 5, olive oil 4.
A preparation method for gold brick bread, its concrete steps are:
(1) 1/2 high powder, 1/2 low powder, chitosan oligomer, high fructose syrup, egg, milk powder, dietary fiber, yeast and salt are added dough mixing machine, low rate mixing evenly, add 1/2 water low rate mixing evenly without particle;
(2) rapid stirring 2 minutes, add cream, low rate mixing absorbs completely to dough, and add lycopene and product containing organic selenium, rapid stirring has ductility completely to gluten, then low rate mixing 2 minutes, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 25 minutes;
(4) secondary fermentation: add 1/2 remaining high powder, 1/2 low powder, 1/2 water, active soybean flour and Gluten, low rate mixing 2 minutes, add the dough after basal fermentation, low rate mixing 3 minutes, dough is rolled rectangularity, puts into baking tray and cover preservative film, room temperature proofs 20 minutes, put into refrigerator, freezing 3 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 35 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 77%, temperature 38 DEG C, ferments 100 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 30min, obtain gold brick bread;
(8) take out, cooling, packaging.
Leftover bits and pieces after described segmentation, after concentrating, weight is more than 400g, and low rate mixing 3 minutes, is placed in after refrigerator and cooled freezes 30 minutes, repeats step 6) ~ 8) process.
Comparative example
One gold brick bread, is made up of the raw material of following weight portion: high powder 800, low powder 200, water 400, white granulated sugar 230, egg 100, cream 120, Japanese sweet cream 500, milk powder 50, salt 15, yeast 15, modifying agent 4.
A preparation method for gold brick bread, its concrete steps are:
(1) high powder, low powder, white granulated sugar, egg, milk powder, yeast and salt are added dough mixing machine, low rate mixing evenly, add water low rate mixing evenly without particle;
(2) rapid stirring 2 minutes, add cream, low rate mixing absorbs completely to dough, and rapid stirring has ductility completely to gluten, then low rate mixing 1 minute, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 20 minutes;
(4) secondary fermentation: by the dough after basal fermentation, low rate mixing 2 minutes, rolls rectangularity by dough, puts into baking tray and covers preservative film, and room temperature proofs 20 minutes, puts into refrigerator, freezing 2 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 30 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 73%, temperature 38 DEG C, ferments 90 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 30min, obtain gold brick bread;
(8) take out, cooling, packaging.
Subjective appreciation: subjective appreciation is carried out to the gold brick bread of embodiment 1 ~ 3 and the gold brick bread of comparative example, 2000 people are selected at random in each city, everyone carries out subjective appreciation to gold brick bread must not eat other food in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of gold brick bread under trial test; Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example
| Project | Mouthfeel | Fragrance | Epidermis | Endoplasm | Tissue | Elasticity | Color and luster |
| Embodiment 1 | 8 | 9 | 8 | 8 | 8 | 9 | 8 |
| Embodiment 2 | 9 | 9 | 9 | 9 | 9 | 9 | 9 |
| Embodiment 3 | 9 | 9 | 9 | 9 | 9 | 9 | 9 |
| Comparative example | 6 | 7 | 8 | 6 | 6 | 7 | 6 |
Show from the result of table 1, gold brick bread of the present invention, nutritious, epidermis is golden yellow, and endoplasm is light red, and sweet middle band is salty, aromatic character and agreeable taste, free from extraneous odour, and epidermis is crisp, and endoplasm tissue is fine and smooth, and pore is even, and well arranged, flexible, softness does not lose chewiness again.
Claims (3)
1. a gold brick bread, it is characterized in that, be made up of following raw material: high powder 780 ~ 820, low powder 180 ~ 220, water 380 ~ 420, chitosan oligomer 230 ~ 240, high fructose syrup 40 ~ 50, egg 100 ~ 110, cream 100 ~ 120, Japanese sweet cream 480 ~ 520, milk powder 40 ~ 50, dietary fiber 20 ~ 30, lycopene 15 ~ 20, salt 10 ~ 12, yeast 14 ~ 16, product containing organic selenium 4 ~ 6, active soybean flour 6 ~ 8, Gluten 3 ~ 5, olive oil 2 ~ 4.
2. the preparation method of a kind of gold brick bread as claimed in claim 1, is characterized in that, comprise the following steps:
(1) 1/2 high powder, 1/2 low powder, chitosan oligomer, high fructose syrup, egg, milk powder, dietary fiber, yeast and salt are added dough mixing machine, low rate mixing evenly, add 1/2 water low rate mixing evenly without particle;
(2) rapid stirring 1 ~ 2 minute, add cream, low rate mixing absorbs completely to dough, and add lycopene and product containing organic selenium, rapid stirring has ductility completely to gluten, then low rate mixing 1 ~ 2 minute, takes out;
(3) basal fermentation: the dough of taking-up is placed on clean chopping board, covers preservative film, room temperature proofs 15 ~ 25 minutes;
(4) secondary fermentation: add 1/2 remaining high powder, 1/2 low powder, 1/2 water, active soybean flour and Gluten, low rate mixing 1 ~ 2 minute, add the dough after basal fermentation, low rate mixing 2 ~ 3 minutes, dough is rolled rectangularity, puts into baking tray and cover preservative film, room temperature proofs 15 ~ 20 minutes, put into refrigerator, freezing 2 ~ 3 hours;
(5) take out freezing after dough, wrap into Japanese sweet cream, roll rectangularity, be converted into 3 layers, 3 times repeatedly, put into baking tray, cover preservative film, put into refrigerator, freezing 25 ~ 35 minutes;
(6) finally ferment: take out dough, roll into thick: 2cm, length: 36cm, wide: the rectangle face base of 25cm, be divided into the face base of every part heavy 400g along long limit with cutter, again the face base of 400g is divided into third-class bar along long limit, third-class bar is weaved into plait shape, every 400g puts into a gold brick mould, ferment at proofing box, humidity 73% ~ 77%, temperature 36 ~ 38 DEG C, ferments 80 ~ 100 minutes;
(7) cure: be coated with one deck olive oil at the dough surface of final fermentation, cover mold lid, put into baking box, get angry 170 DEG C, lower fiery 170 DEG C, cure 20 ~ 30min, obtain gold brick bread;
(8) take out, cooling, packaging.
3. the preparation method of a kind of gold brick bread as claimed in claim 2, is characterized in that, the leftover bits and pieces after described step 6) segmentation, after concentrating, weight is more than 400g, low rate mixing 2 ~ 3 minutes, is placed in after refrigerator and cooled freezes 20 ~ 30 minutes, repeats step 6) ~ 8) process.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510573076.8A CN105104478A (en) | 2015-09-10 | 2015-09-10 | Gold brick bread |
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| CN201510573076.8A CN105104478A (en) | 2015-09-10 | 2015-09-10 | Gold brick bread |
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| CN201510573076.8A Pending CN105104478A (en) | 2015-09-10 | 2015-09-10 | Gold brick bread |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212593A (en) * | 2016-08-19 | 2016-12-14 | 南京红森林食品有限公司 | A kind of Hokkaido bread and preparation method thereof |
| CN108174898A (en) * | 2018-03-01 | 2018-06-19 | 天津味多美食品有限公司 | A kind of gold brick bread |
| CN108244188A (en) * | 2018-01-25 | 2018-07-06 | 安徽艾檬特食品有限公司 | A kind of gold brick bread and its manufacture craft |
| CN110050813A (en) * | 2019-04-29 | 2019-07-26 | 鲜活果汁有限公司 | Add the bread and preparation method thereof of active soybean flour |
| CN115720916A (en) * | 2022-11-30 | 2023-03-03 | 陕西科技大学 | Gynostemma pentaphylla bread rich in kiwi fruit dietary fiber and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN102511526A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | French leavened bread with rich dietary fibers and production method of French leavened bread |
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2015
- 2015-09-10 CN CN201510573076.8A patent/CN105104478A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN102511526A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | French leavened bread with rich dietary fibers and production method of French leavened bread |
Non-Patent Citations (1)
| Title |
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| 健康饮食网: "丹麦金砖吐司", 《健康饮食网》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212593A (en) * | 2016-08-19 | 2016-12-14 | 南京红森林食品有限公司 | A kind of Hokkaido bread and preparation method thereof |
| CN108244188A (en) * | 2018-01-25 | 2018-07-06 | 安徽艾檬特食品有限公司 | A kind of gold brick bread and its manufacture craft |
| CN108174898A (en) * | 2018-03-01 | 2018-06-19 | 天津味多美食品有限公司 | A kind of gold brick bread |
| CN110050813A (en) * | 2019-04-29 | 2019-07-26 | 鲜活果汁有限公司 | Add the bread and preparation method thereof of active soybean flour |
| CN115720916A (en) * | 2022-11-30 | 2023-03-03 | 陕西科技大学 | Gynostemma pentaphylla bread rich in kiwi fruit dietary fiber and processing method thereof |
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Application publication date: 20151202 |
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