http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112136849-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_90c7c4a5585501b9598bed86aa0b0c3a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D01F8-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D01D5-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/D01F8-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-261 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D01D5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D01F8-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/D01F8-14 |
| filingDate | 2020-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26015a37d4c78870cb59ab01451cc526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce936e83b6f6b8532386016d83e1c15f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed116b7a53e93bd26214de12fa61a78d |
| publicationDate | 2020-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112136849-A |
| titleOfInvention | Processing technology for improving viscoelasticity and extensibility of dough |
| abstract | The invention discloses a processing technology for improving viscoelasticity and extensibility of dough, which relates to the technical field of flour processing, and comprises the following specific processes: 1) preparing chitosan composite powder by adopting chitosan and gelatin; 2) preparing nano composite fiber powder by adopting chitosan composite powder and polylactic acid; 3) adding wheat flour into water, sequentially adding nano composite fiber and polyethylene glycol, and processing to obtain the required flour. According to the invention, the nano composite fiber powder is introduced into the flour to form a cross-linked network in the dough, so that the extensibility of the dough can be effectively improved, and the nano composite fiber has a certain water absorption capacity, so that the water retention of the dough can be enhanced, the gluten protein can be fully swelled and moistened to form a gluten network with a good structure, the elasticity and the toughness of the dough are increased, and the technical effect of improving the viscoelasticity and the extensibility of the dough is realized. |
| priorityDate | 2020-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.