http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010259381-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2009-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7f487684019896f4a42b1c4094c3b1e |
| publicationDate | 2010-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010259381-A |
| titleOfInvention | Dough or bread |
| abstract | Disclosed is a bread dough or bread that retains a moist texture even after a lapse of time after being heated by baking or the like. [MEANS FOR SOLVING PROBLEMS] 2-8% of egg white protein and 5-20% of edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), the pH is 3.8 to 4.5, and the average particle size is 40 μm or less. A bread dough or bread comprising a processed liquid egg white made of an oil-in-water emulsion, wherein the processed liquid egg white is lactic acid fermented. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101402079-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015149922-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010268704-A |
| priorityDate | 2009-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 131.