http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-112013005858-T5
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B37-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-22 |
| filingDate | 2013-10-10^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffe10701db51016930e54c392dc3331e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e340e040b204df5ddfe896d2f37ea94f |
| publicationDate | 2015-08-20^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-112013005858-T5 |
| titleOfInvention | Pizza dough and process for its preparation |
| abstract | A pizza dough having good ductility and processability and a crispy texture after baking without performing a retarding step for resting the dough before being rolled out will be described. In the production of the pizza dough, its extensibility is improved by adding a water-soluble soybean polysaccharide, so that the dough can be rolled out in a thin and uniform manner without performing a retarding step. In addition, it is possible to provide a pizza with a good mouth-melting and crispy texture. The amount of water-soluble soybean polysaccharide is preferably 0.05 to 5% by weight, and more preferably 0.1 to 3% by weight, relative to the weight of the flour. |
| priorityDate | 2012-12-06^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419507743 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID54670067 |
Showing number of triples: 1 to 19 of 19.