http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104430681-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-368 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 |
| filingDate | 2014-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104430681-B |
| titleOfInvention | A kind of rice tailored flour for bread and manufacture method and application |
| abstract | The invention belongs to food processing technology field, and in particular to a kind of rice tailored flour for bread and manufacture method and application.The rice tailored flour for bread of the present invention is to be formed by rice meal, fermentation rice meal, Gluten, fermenting agent and auxiliary material by specific technique productions.The step of invention is：Fermentation rice meal is the fermented rear dry powdery thing rich in active microorganism and its metabolite of rice.Fermenting agent includes Karst brettanomyce, Lactobacillus plantarum, Rhizopus oryzae or the active dry yeast independently screened.Described auxiliary material includes powdered egg, milk powder, powdered sugar, salt, hydroxypropyl PASELLI EASYGEL, molecule distillating monoglyceride etc..The invention also discloses the manufacturing process of this meter of tailored flour for bread.The rice and flour bag soft taste produced using the rice tailored flour for bread of the present invention, elastic good, rice thick flavor, and simple production process. |
| priorityDate | 2014-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.