| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 |
| filingDate |
2003-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6988dbe6fc024069fb493ee4dfb3fb58
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86cdbbef6f4923528ea1c5855d8b14fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f504c60e1725f1e627a2620a698f9479 |
| publicationDate |
2005-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2005046085-A |
| titleOfInvention |
Medium seed dough and bread using the same |
| abstract |
An object of the present invention is to provide a light texture that is good over the throat, but also to maintain a texture even when toasted. To provide breads that do not become too hard. SOLUTION: A milk raw material having a phospholipid content in a milk-derived solid content of 0.5% by weight or more, based on wheat flour, contains 0.05 to 7% by weight as a solid content. By using the medium-sized dough, it was possible to obtain bread having the above characteristics. [Selection] Figure 1 |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006304692-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015181411-A |
| priorityDate |
2003-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |