http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000061486-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c354df51eff7324e04097006c0d30e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dd7e159401080ede17291b508a8d3773 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0014 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 1999-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2b9bd3eb18af419fa1d0842e97600c4 |
| publicationDate | 2000-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000061486-A |
| titleOfInvention | Composition for baked-cake |
| abstract | The present invention relates to a composition for plastic confectionery, which is used to prepare a plastic confectionery having the advantages of castella and confectionery, which is a kind of bread.n n n Composition for baking sweets according to the present invention, 27 to 29% by weight wheat flour, 24 to 29% by weight per white, 0.3 to 1.0% by weight baking powder, 2-3% by weight seed, 2 to 4.5% by weight of water, vegetable oil 3 to 7% by weight and remaining amount, including eggs.n n n Accordingly, the composition for the baked confectionery can prepare a baked confectionery having the same or rather softer texture as the conventional castella, and in particular, even when left for a long time after firing, the initial softness is considerably maintained, and a delicious baked confectionery is provided. It works. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107494680-A |
| priorityDate | 1999-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.