http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013215173-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/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
filingDate | 2012-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7790bca56648b4d2a3bd865db66bcfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_946f105d6757dcb9f8841dd16df36abf |
publicationDate | 2013-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2013215173-A |
titleOfInvention | Composite bread dough, composite bakery product and manufacturing method thereof |
abstract | [PROBLEMS] To stabilize a textured melon bread having a hard surface without losing its texture over time, having a light specific gravity and a large volume, and a melon bread having such characteristics by a simple method. To provide a manufacturing method that can be manufactured. The present invention relates to a composite bread dough characterized in that a koji-like dough is used as a top dough and a bread dough is used as an inner dough, and a method for producing a composite bakery product characterized in that the composite bread dough is heated. The koji-like dough is preferably a fertilizing dough made of cereals, moisture and sugar. [Selection figure] None |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7166630-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021090389-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101718435-B1 |
priorityDate | 2012-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 291.