http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011177123-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/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 2010-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a955a4d3851ee4dc4b240277c0089f4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40cc6f00caf41723cc60f138fdbd78d1 |
| publicationDate | 2011-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011177123-A |
| titleOfInvention | Steamed cake dough and steamed cakes |
| abstract | The present invention provides a steamed cake dough that can obtain steamed cakes that are soft, crisp, and have a good flavor without being affected by the composition of auxiliary materials, and steamed cakes made from the dough. The steamed cake dough contains roasted flour and the steamed cake dough is steamed to obtain steamed cakes. The protein content of the raw flour of the roasted wheat flour is preferably 9.0% by mass or more, and the specific gravity of the steamed cake dough is preferably 0.3 to 0.5. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016086684-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020000046-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015077123-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016187311-A |
| priorityDate | 2010-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 558.