http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014226058-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/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
filingDate | 2013-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2dfc38ef565fbc38807df8a097331adc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c22d4128789418599014eafc95d1035 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6888f22662ba34c58266255db821ecb0 |
publicationDate | 2014-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2014226058-A |
titleOfInvention | Water-in-oil emulsion for bread kneading |
abstract | An object of the present invention is to provide a bread that can achieve both softness and volume without increasing the amount of water to make a multi-hydrated bread dough, and that is less crunchy and wrinkled. The above problems have been solved by using a water-in-oil emulsion for bread kneading characterized by satisfying all of the following (a) to (c). (A) 0.1-5 mass% of alginate (based on emulsion) (B) 1-10 mass% of succinic acid monoglyceride [based on emulsion] (C) 1 to 10% by mass of diacetyltartaric acid monoglyceride [based on emulsion] [Selection figure] None |
priorityDate | 2013-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 353.