| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2003-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f98eec186c3909078141421d98450f3d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19c7030a14265f21af43a9f39eca1617 |
| publicationDate |
2005-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2005185165-A |
| titleOfInvention |
Breads containing liquid oil |
| abstract |
PROBLEM TO BE SOLVED: To provide breads containing liquid oil and improving mouthfeel. SOLUTION: 100 parts by weight of flour (A) 8 to 20 parts by weight of fats and oils (B) 0.5 to 17 parts by weight of liquid oil having a melting point of 20 ° C. or less, (C) 0.001 to 2 of humectant Bread containing liquid oil, which is formed by blending parts by weight, (D) 0.1 to 7 parts by weight of an emulsifier, and (E) 8 to 30 parts by weight of a saccharide. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014131503-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8137727-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010178756-A |
| priorityDate |
2003-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |