| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0006 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2009-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2011-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2011518557-A |
| titleOfInvention |
Method for preparing noodle dough using oxidase |
| abstract |
The present invention relates to a method for preparing a dough. In particular, the present invention relates to a method for producing a fabric that can be processed by sheeting (ie, a sheetable fabric). More particularly, the present invention relates to a method for producing a sheetable dough that is at a water addition level that normally does not allow the dough to be processed due to excessive viscosity. The present invention includes a step of adding an amount of water and an effective amount of oxidase to flour, wherein the amount of water is such that the dough cannot be processed due to viscosity in the absence of the oxidase. I will provide a. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2015105112-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015105112-A1 |
| priorityDate |
2008-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |