http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106604639-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-007 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 |
| filingDate | 2015-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106604639-B |
| titleOfInvention | Frozen Bread Dough Improver |
| abstract | The present invention provides a frozen bread dough improver, which has the effect of improving the bulkiness of frozen bread dough, has high safety, has no taste, and can be produced by a method with low cost and low environmental burden. Moreover, the yeast cell residue produced|generated as a by-product of a yeast extract can be utilized effectively. The yeast cell residue obtained by extracting the useful extract from yeast was suspended in water, heated, and centrifuged to obtain a supernatant. In this part, the RNA content per solid is 45 wt % or more, the dietary fiber content is 5 wt % or more, the protein content is 10 wt % or more, and the mannan content in the dietary fiber is 60 wt % or more. Used to improve the leavening of frozen bread dough. |
| priorityDate | 2014-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.