http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019006947-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bd358081291e99ba54d53d2f0348afbe |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-007 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 |
| filingDate | 2017-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dfb57960e9d810476b23b9581af45c4 |
| publicationDate | 2019-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019006947-A1 |
| titleOfInvention | Baking premixed powder, filling containing baking premixed powder and preparation method thereof |
| abstract | The baking-resistant filling premix powder comprises at least one of the premixed powder A and the premixed powder B. The premixed powder A comprises the following components by weight: 90-99% thickener and emulsifier 1~ 10%; the ready-mixed powder B comprises the following components by weight: 55-65% of whey powder, 33-44% of milk powder and 1-2% of preservative; in addition, it also discloses premixed powder containing baking-resistant filling The filling method and the preparation method of the filling containing the baking resistant mixed powder. The filling contains premixed powders A and B. The filling material is fine, constant, moderately thick, high temperature resistant, with low moisture and water activity, good shape retention, water retention and emulsifying properties. Sand back, spalling phenomenon. The problem of empty space appearing in the sandwich of the bread is solved; the problem of returning sand, spalling, and unsteady tissue state occurs during storage. |
| priorityDate | 2017-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.