http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017517276-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 |
| filingDate | 2015-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017517276-A |
| titleOfInvention | Manufacturing method for packaged focaccia that can be stored at room temperature |
| abstract | The relative humidity is 25 to 32% (preferably 27%), the water activity (a W ) is 0.85 to 0.92 (preferably 0.89), and the depth is at least 50% of the thickness of the focaccia. The present invention relates to a packaged focaccia that can be stored as it is at room temperature and has a blind hole having a thickness on the surface, and has an appearance close to that of freshly made focaccia and sensory quality. A method for producing a packaged focaccia that can be stored at room temperature, and is a weight based on the total weight of the dough, 40-60% cereal flour; 20-35% water; 1-6% 7-16% vegetable oils and / or fractions thereof containing 5% extra virgin olive oil; 0.5-4% yeast; 0.1-3% salt; 0-15% at least one sensory characterization Manufacturing a focaccia dough comprising: ingredients; 0-0.1% at least one baking processing aid; 0-0.8% at least one emulsifier; and 0-1.5% dietary fiber; b ) Extruding the produced dough to obtain a plurality of extruded focaccia raw dough sheets, and then laminating a plurality of sheets to obtain a laminated raw dough layer; c) the obtained laminated Fo Step of primary fermentation of raw dough layer for catcher at a temperature of 20 to 30 ° C .; d) forming the obtained raw fermented dough layer for focaccia, forming a plurality of blind holes on the surface of the dough, A step of filling with water; e) a step of subjecting the obtained raw dough to secondary fermentation at a temperature of 30 to 37 ° C; a step of applying oil to the upper surface of the obtained dough and filling the blind holes with oil; It also relates to a method comprising the steps of g) baking the resulting raw dough in an oven at a temperature of 210-240 ° C; and h) packaging the resulting focaccia. |
| priorityDate | 2014-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.