http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-940013333-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 1992-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1994-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-940013333-A |
| titleOfInvention | Manufacturing method of bread with rice as main ingredient |
| abstract | The present invention is a manufacturing method of rice bread (rice muffins, rice cakes, rice bread), non-glutinous rice flour as a main raw material, mixed with water and then added to the water and stirred to hydrate by adding a cream made of shortening, sugar, eggs, etc. Baked in oven by mixing potato starch, dry milk, swelling agent, stabilizer, emulsifier to make rice muffins, cooling rice muffins, and then applying the surface with cream, fresh cream, fruit, dried fruit to make rice cake, and rice as main ingredient Using starch, sugar, salt, yeast, stabilizer and emulsifier as the subsidiary ingredients, fermented with 40% or more of hydrolyzate and making salvaged rice bread, which has the unique flavor of rice but is as bulky and as good as wheat. It is a method of manufacturing bread (rice muffins, rice cakes, rice bread) mainly made of soft rice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100377212-B1 |
| priorityDate | 1992-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.