http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3804524-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c55486ba17b5ff76fa91f82266828f4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2019-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de89ec704b674962c972d58c8aa777cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a5f83d5065028ec35e0e0a58650d70b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68ab617949a5ca7ad5d6c781fd899a8c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05d4384e53e7050d3d496849b4d85be0 |
| publicationDate | 2021-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-3804524-A1 |
| titleOfInvention | Texture-improving agent for bakery products |
| abstract | By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a main ingredient. [Solution] The present invention has been completed on the basis of a finding that a texture-improving agent for bakery products having excellent texture-improving effect and/or aging-retarding effect, from among effects achieved by adding a sour dough, can be provided by adding a starchy material to a sour dough having been fermented by a lactic acid bacterium followed by saccharification. By adding the texture-improving agent to a bakery product, the softness and moistness of the bakery product can be improved and, furthermore, retardation of aging thereof can be promoted. |
| priorityDate | 2018-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 155.