http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1163854-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fe74dc90ed82850be95cdf07e676da02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C21-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 1980-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1984-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e16a0002f20784e29787dda18547bb0f |
| publicationDate | 1984-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1163854-A |
| titleOfInvention | Bread dough product and method of making same |
| abstract | Abstract of the Disclosure The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively small amount acts to substantially reduce dough mixing time, to increase fermentation aroma, and to obtain improved taste in the bread, and yet it does not destroy the well recognized character of the baked product as standard white bread. The present invention also relates to a milk substitute for use in bread which consists essentially of a dry blend of pea flour and whey. Bread dough having the pea-whey milk substitute is not only characterized by reduced mixing and fermentation times, but also the resulting baked bread has been found to have a superior crust color and crumb structure. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2759522-C1 |
| priorityDate | 1979-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.