http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000236802-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a452aeb7f766d55db6921d784361b891 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 |
| filingDate | 1999-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a667e665f15f7c7c2bf66a428a206e50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20d18c032d78b8ad30380139cebd4336 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1200f571e20bfd651d2bea79c50d8b7 |
| publicationDate | 2000-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000236802-A |
| titleOfInvention | Flour composition for bread suitable for microwave heating |
| abstract | (57) [Summary] [Problem] When heated in a microwave oven, it does not have strong grind, has excellent texture such as melting in the mouth, and has excellent flavor. Further, the present invention provides a wheat flour composition for producing bread having excellent characteristics that it hardly hardens over time, and a bread suitable for microwave heating using such a flour composition. SOLUTION: Microwave heating characterized by mixing one or more enzymes selected from the group consisting of esterase, nuclease, cellulase, amidase, urease, phosphatase and kynureninase with a raw material mainly composed of flour. Flour composition for bread suitable for: And bread suitable for microwave heating using such a flour composition. |
| priorityDate | 1999-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 184.