| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98fa88cad8d0cbaa8d308520178e404c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9a642ee456542d03ca950d862f919344
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e5fb4e8398929381a1c66f4802b03d7 |
| 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> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56c542968da145cb9c8e6744b9de345b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_469b7ee57a5ab9efc7a55c7fc959bb4f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55f5d28dc41e6747abc3573b9e30acfd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ec4fe49e3f7e5185cc7ede4921be9d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e1568676982a19ac3a4f3a53ae311335
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_465b4a95d85afdf958fd8a79724ee32e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_054b0e449ba3f387b21ce8cbbdb810e3 |
| publicationDate |
2017-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20170054177-A |
| titleOfInvention |
Bread containing octenyl succinic anhydride modified potato starch, and manufacturing method of the same |
| abstract |
According to one aspect of the present invention, provided is a manufacturing method of bread comprising the following steps: (a) producing dough containing octenyl succinic acid-modified potato starch; (b) firstly fermenting the dough for 60-90 minutes; (c) removing gas from the dough, and secondarily fermenting the dough for 20-60 minutes; (d) molding the dough into a predetermined shape, and thirdly fermenting the dough for 30-90 minutes; and (e) baking the fermented dough. According to another aspect of the present invention, provided is bread containing modified potato starch with the substitution rate of 0.003-0.006. |
| priorityDate |
2015-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |