http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018093754-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e63c86e3648b0c46fc17d7e7788b1908 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9788a41cd1ba0b6dd24de3fe8e519e4c |
| publicationDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018093754-A |
| titleOfInvention | Sponge dough, baked sponge dough, roll cake and production method thereof |
| abstract | Sponge fabric, baked sponge fabric, and roll having good taste, volume, flexibility and good appearance and taste, which do not contain egg or milk allergens Cakes as well as manufacturing methods enabling their industrial production are provided. A method for producing a sponge dough is a method for producing a sponge dough containing wheat flour and not containing eggs and milk, wherein 1.0 to 4.0% by weight of wheat gluten with respect to the weight of the sponge dough. The cellulose derivative is added in an amount of 0.3 to 1.5% by weight. [Selection figure] None |
| priorityDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.