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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06
filingDate 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b99534ab0ad776e050fb533cc7c025a6
publicationDate 2016-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105341096-A
titleOfInvention Bread capable of preventing fatty livers and preparation method of bread
abstract The invention discloses bread capable of preventing fatty livers and a preparation method of the bread. The bread capable of preventing the fatty livers is prepared from the following raw materials in parts by weight: 25-35 parts of buckwheat, 40-50 parts of chingma abutilon seeds, 16-20 parts of polygonum multiflorum, 16-20 parts of Danshen roots, 16-20 parts of oriental waterplantain rhizome, 16-20 parts of hawthorn fruits, 16-20 parts of bitter oranges, 600-700 parts of high gluten flour, 200-400 parts of low gluten flour, 50-70 parts of sugar, 15-25 parts of salt, 35-45 parts of milk powder, 70-90 parts of eggs, 50-70 parts of leather facing grease, 50-70 parts of oil-layer grease, 10-20 parts of instant yeast, 5 parts of edible essence and 500-580 parts of cold water. The bread capable of preventing the fatty livers, prepared by the invention, has a crispy surface, soft inside and mellow taste, has a layered aesthetic feeling and high eating efficiency, and can be used for adjusting bodies and preventing the fatty livers.
priorityDate 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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