Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
filingDate |
2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38ec03fe78f6eb345f89d789a77836e4 |
publicationDate |
2014-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-2014209869-A |
titleOfInvention |
Dough |
abstract |
An object of the present invention is to provide a bread having a wide range of bread blends and good tearing and good mouthfeel. In bread dough, with respect to 100 parts by mass of starchy raw material, (a) 5 to 40 parts by mass of a specific transesterified oil and fat, (b) 0.03 to 0.03 of a polyglycerol fatty acid ester having an HLB of 8 or less. 1 mass part, (c) It solved by adding 0.02-0.8 mass part of polyglycerol fatty acid ester whose HLB is 12 or more. [Selection figure] None |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016136857-A |
priorityDate |
2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |