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filingDate 1996-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90909a524f85c0c43993b4430f336377
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publicationDate 1998-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H10117670-A
titleOfInvention Method for producing dried bread type and method for baking and confectionery using this bread type
abstract (57) [Summary] [Object] It is an object of the present invention to improve the storage stability of bread varieties and to provide a bread making method for effectively using the present bread varieties. [Constitution] 0 to 50 ° C bread seeds prepared by a conventional manufacturing method A method for producing a dry bread seed which is produced by ventilation drying in a temperature range of 5 to 120 hours, and a bread making method using the present bread seed. According to the method for producing a dry bread seed of the present invention, it is possible to produce a bread seed having a shelf life of 6 months or more in refrigerated storage. It is possible to bring out the desired flavor and flavor to the bread, which is not inferior to the case of using conventional bread varieties.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007267653-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010035507-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002186409-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4644815-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012175937-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000300159-A
priorityDate 1996-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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