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Predicate Object
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
filingDate 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2016-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2016-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101646368-B1
titleOfInvention composition of bread containing barley and manufacturing method of bread using it
abstract The present invention relates to a composition of bread containing a blueberry and a method of producing bread using the same, wherein the addition of 0.3 to 3% by weight of blueberry improves the moisture, pH, acidity, texture and sensibility of the bread There is a purpose. To this end, the present invention is characterized in that a super-compound composition and a remodeling composition are formed at a 1: 1 composition ratio; Wherein the super blend composition comprises 55 to 63.4 wt% of a super blend, 2.5 to 4 wt% of raw yeast, 0.1 to 1 wt% of vanillin powder, and 34 to 40 wt% of purified water; Wherein said redistribution composition comprises from 54 to 62.7% by weight of a redistribution mixture, from 15 to 17% by weight of eggs, from 22 to 26% by weight of purified water and from 0.3 to 3% by weight of a blueberry powder; Wherein the super blend mixture comprises 84.7-88.9% by weight of flour, 4-5.5% by weight of active gluten, 4-5% by weight of white sugar, 3-4.5% by weight of shortening and 0.1-0.3% by weight of yeast hood; The redistribution mixture comprises 43 to 53.5% by weight of rice flour, 24 to 27% by weight of wheat flour, 14 to 17% by weight of white sugar, 6.5 to 9% by weight of shortening, 1 to 2% by weight of refined salt and 1 to 2% %; &Lt; / RTI &gt;
priorityDate 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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