Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02 |
filingDate |
1996-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8505481dff2db2f81ae4f0e2ed59182f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_096371181d674047ae8474c48032d9fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_270951ce818adcdd94fb436bd36f5e1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a427ed643735286f6d7114a92fc34c1 |
publicationDate |
1998-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-H1028516-A |
titleOfInvention |
Bread suitable for microwave heating |
abstract |
(57) [Summary] [PROBLEMS] To be suitable for heating in a microwave oven, the deterioration of the texture due to the range-up (rubber-like texture or hard texture) and the deterioration of the texture due to the change over time after the range-up are suppressed. Serve bread. SOLUTION: Bread suitable for microwave heating obtained by fermenting and baking a bread composition containing a specific enzyme such as peroxidase and an antioxidant by a conventional method. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2295545-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0963704-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004028278-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004028277-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004032648-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0220730-A2 |
priorityDate |
1996-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |