| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2009-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d26030449155aed764d05d6654a3e2f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7fee9c7679120a24b2e080e52a04ce9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a6070f08ecb3dfc6b8ff2705afaed2b |
| publicationDate |
2010-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2010252666-A |
| titleOfInvention |
Method for producing laminated fabric |
| abstract |
The present invention provides a method for producing a layered dough for obtaining a layered bakery food product having a good body taste, and a layered bakery food product represented by pies, Danish or sweet rolls having the characteristics. A method for producing a laminated dough comprising the step of supplying a richness enhancing agent between the dough layers, and obtained by heat-treating the laminated dough obtained by the production method Layered bakery food. [Selection figure] None |
| priorityDate |
2009-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |