http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007259720-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 |
| filingDate | 2006-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ec14f543f1391f06a8ed8fb761edefb |
| publicationDate | 2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007259720-A |
| titleOfInvention | Pastry dough |
| abstract | 【Task】 To provide a pastry fabric that has good extensibility and workability at the time of extending the dough, and that can obtain a pastry product that is crisp and free of cracks even when the flower paste is folded, and a pastry product having the characteristics. . [Means for Solving the Problems] 1 to 30 parts by mass of a complex composed of at least a gelling agent, milk protein, and water is mixed with 100 parts by mass of the above flours in a dough material mainly composed of flours. Pastry dough and pastry products using the pastry dough [selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009100710-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018143162-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009131231-A |
| priorityDate | 2006-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 275.