http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002516565-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 1997-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002516565-A |
| titleOfInvention | Instant bread |
| abstract | (57) [Summary]nA baked food product having hulls on all sides of flour to which expanded flour and yeast are added, and a method of producing the food product. One embodiment of a flour baked food product with expanded flour, yeast, etc., has an instant bread-like texture and can be stored frozen and then toasted by the consumer without thawing. Conversely, the product can be stored in the refrigerator and eaten without toasting. This product has suitable product strength and thickness to be held by hand. This product can be used to lower batter containing chemical leaven, or dough containing yeast fermentation agent or chemical leaven or a combination of both, in an enclosed space that can form a skin on all sides outside the product. It is made by heating. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015047154-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4897871-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009529881-A |
| priorityDate | 1996-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.