| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c33a02470c722307ef17cfdfed81aa9d |
| 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 |
2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ceed9ef8ba647603ed779e5d687e38c8 |
| publicationDate |
2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20160139565-A |
| titleOfInvention |
Manufacturing method of bread using rye sourdough |
| abstract |
The present invention relates to a method for producing bread. Moe specifically, the present invention relates to a method for producing bread using rye sourdough. According to the present invention, the method can increase aging perfection in doughs during the bread production, improves aesthetic effects in the produced bread, and also brings enriched flavor and aroma of the bread. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102562057-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102562055-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220101989-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102019013-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102466822-B1 |
| priorityDate |
2015-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |