http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101584211-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101584211-B1 |
| titleOfInvention | Composition for manufacturing gluten-free confectionery product or bread and use of the same |
| abstract | The present invention relates to a composition comprising unfertilized starch, alpha starch, eggs and saccharides, wherein the weight ratio of the unaltered starch to the alpha starch is 85:15 to 45:55. Lt; / RTI > The composition for baking baking according to the present invention is excellent in workability because it has good kneading characteristics even when it does not contain wheat flour (or gluten) commonly used for confectionery baking. In addition, the confectionery or bread made from the composition for baking bakery according to the present invention is excellent in sensory characteristics such as texture, taste, flavor, and overall preference. Thus, the sweets or bread made from the composition for baking baking according to the present invention is useful as a customized food for a user who has an allergic reaction to gluten, a celiac disease patient, an atopic patient, and the like. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180064070-A |
| priorityDate | 2013-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 139.