http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014161259-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2a140aa7ce7c1e8677e815980d1ef9bb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 2013-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdc6125f0e4ece6dbccedc9df60be684 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9f2833a30b32202c200186986890e9f4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e316a57851c725ec54464fa7c4f41eca |
| publicationDate | 2014-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014161259-A |
| titleOfInvention | Method for producing frozen dough |
| abstract | A method for producing a frozen dough that is unlikely to crack after heating. A method for producing a frozen dough according to the present invention is characterized in that a dough is prepared by kneading raw materials, an aqueous starch solution is attached to the surface of the dough, and then the dough is frozen. The dough can also be fermented before the starch aqueous solution is deposited. The starch content of the aqueous starch solution is preferably 5 to 10% by mass. At least a part of the starch contained in the starch aqueous solution is pregelatinized starch. It is preferable that starch aqueous solution contains saccharides. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110692675-A |
| priorityDate | 2013-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.