http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07289144-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f18da8714327f37f6c6ff1bd0dce112b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 1994-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7060781d78c807da26772c082811d24c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6560422ce5a8e6a186723fca14d7d878 |
| publicationDate | 1995-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07289144-A |
| titleOfInvention | Bread making method |
| abstract | (57) [Summary] [Purpose] When pectin is used as a quality improver, Provided is a method for producing breads capable of producing a sufficient volume and imparting the physiological activity of dietary fiber. [Structure] The present invention is a method for producing breads by a medium dough method. In the present invention, pectin is added as a quality improving agent, but it is added to the bread dough at the final kneading stage. That is, pectin is added and kneaded to the bread dough at the final kneading stage, and then the bread dough is baked by a conventional method. As pectin, high methoxyl pectin having an esterification degree of 50% or more is used. The amount of pectin added is 0.01% by weight to 10% by weight based on the flour. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8057832-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9725869-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009060831-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8354131-B2 |
| priorityDate | 1994-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.