http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017184668-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/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 |
| filingDate | 2016-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a8adb2ddad16b572a7f49169c2eb449 |
| publicationDate | 2017-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017184668-A |
| titleOfInvention | Aqueous solution for kneading bread |
| abstract | The present invention relates to a composition for improving bread making, which can obtain bread having a good texture (softness, stickiness, crispness, moist feeling) without deteriorating the dough physical properties of the kneaded bread dough. To provide. An aqueous liquid for kneading bread which satisfies all of the following (1), (2), (3) and (4). (1) Contains dextrin and oligosaccharide. (2) The milk raw material whose content of the phospholipid in milk solid content is 2 mass% or more on the basis of this milk solid content is contained. (3) Fats and oils are not substantially contained. (4) Contains no synthetic emulsifier. [Selection figure] None |
| priorityDate | 2016-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 100.