http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015073472-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/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
| filingDate | 2013-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b862a6e1af6ad3dc6563169d4613f22 |
| publicationDate | 2015-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015073472-A |
| titleOfInvention | Manufacturing method for bakery products |
| abstract | [Problem] To provide a method for producing a bakery product capable of stably producing a soft, moist and crisp and meltable bakery product using a bakery dough having a large amount of auxiliary ingredients. A method for producing a bakery product is characterized in that a sheet-like flour paste is supplied to a flour-based dough and the dough is baked so that the layered structure of the flour paste is not visible. [Selection figure] None |
| priorityDate | 2013-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.