http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022211083-A1

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filingDate 2019-04-18^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed45005eace22b7a00d1d3d16b54a6f7
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publicationDate 2022-07-07^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2022211083-A1
titleOfInvention Dusting flour composition
abstract Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
priorityDate 2019-04-18^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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