http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014083022-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ddb9f3656270bc5410be3679322fead |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K7-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 |
| filingDate | 2012-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4422abac46862a92ac230694d50a642f |
| publicationDate | 2014-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014083022-A |
| titleOfInvention | New bread dough and bread made by baking this |
| abstract | PROBLEM TO BE SOLVED: To have antifungal properties (especially after bread making) and bacteriostatic properties (especially until mixing of medium-sized fermented seeds and main ingredients blended), and the dough does not become too soft even in a low pH range. To provide medium-sized fermented dough with good workability and bread using the dough. [Solution] Formulation X (strong powder: 100 parts by weight, baker's yeast (moisture 66.5% microbial wet body): 3-5 parts by weight, inoculating 10 3 pieces / g E. coli (JCM1649) in a standard liquid medium 35% of each sample was obtained by adding 1% (weight / weight) of fermented milk as a test group, while inoculating 10 3 pieces / g of E. coli (JCM1649) in a standard liquid medium as a control group. Fermented milk with a bacterial count ratio of 0.1 or less in the test plot relative to the control plot when the bacterial count is measured after dilution at 37 ° C. for 72 hours after incubation at 35 ° C. for 48 hours. 15 to 30 parts by weight, water: 20 to 50 parts by weight), after condition A (mixing, adjusting the kneading temperature to 10 to 30 ° C to obtain a dough, the dough at 3 to 12 ° C, 24 to 72 hours fermentation) and when measured with an extensogram according to AACC method 54-10 The tensile strength of 300B. U. Make bread using the above-mentioned bacteriostatic batter. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102015554-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190097402-A |
| priorityDate | 2012-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.