http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101798223-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101798223-B1 |
| titleOfInvention | Bread containing octenyl succinic anhydride modified potato starch, and manufacturing method of the same |
| abstract | According to an aspect of the present invention, there is provided a process for preparing a dough comprising: (a) preparing a dough comprising an octenyl succinic acid-modified potato starch; (b) primary fermenting the dough for 60 to 90 minutes; (c) removing the dough gas and secondary fermentation for 20 to 60 minutes; (d) shaping the dough into a predetermined shape and performing a third fermentation for 30 minutes to 90 minutes; And (e) baking the fermented dough. According to another aspect of the present invention, there is provided a bread containing the modified potato starch of 0.003 to 0.006. |
| priorityDate | 2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.