http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0847364-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43e55a5e143352e60ac72629b1cee658 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate | 1994-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5df937ce70e5109b45c39d27dc8423b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99ce85f76350aca28e9709b3878116f9 |
| publicationDate | 1996-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0847364-A |
| titleOfInvention | Bread making method |
| abstract | (57) [Summary] [Purpose] Suppresses the excessive tightness of bread dough due to the addition of an oxidizer, and causes the bread dough to have insufficient volume, poor fire quality, lack of flavor and aroma, and poor workability in the baking process. To eliminate. [Structure] When the bread dough is produced by the intermediate seed method, 0.1 to 2.0% by weight of saccharides is added at the intermediate seed stage based on flour such as wheat flour, and the intermediate seed fermentation is performed for 3 hours or more. As a result, even if the bread dough tries to be too tight due to the excessive oxidizing action due to the addition of the oxidant, the action of the sugar added in the middle seed stage improves the spreadability and elasticity peculiar to the gluten foam film of the bread dough, The three-dimensional network of the gluten foam film is less likely to be damaged, the retention of carbon dioxide, etc. is strengthened, and yeast is activated to increase the carbon dioxide generating power, as well as the enzyme group in the dough. Be activated. |
| priorityDate | 1993-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.