{"@context":{"ns0":"http://opendata.inra.fr/AsCoPainT/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:paton_scarifie","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":{"@value":"pâton scarifié","@language":"fr"},"metadata_def:mappingSameURI":{"@id":"ns0:paton_scarifie"},"metadata_def:mappingLoom":"ptonscarifi","skos:broader":{"@id":"ns0:descripteurs_des_pates"},"skos:definition":{"@value":"Pâton incisé avant l’enfournement de manière à obtenir une expansion contrôlée de chaque incision qui participe à un aspect extérieur caractéristique de la croûte du pain en particulier pour les pains français.","@language":"fr"},"skos:scopeNote":{"@value":"Boulangerie","@language":"fr"},"skos:inScheme":{"@id":"ns0:AsCoPain-T"},"skos:related":{"@id":"ns0:scarification"}},{"@id":"ns0:scarification","skos:related":{"@id":"ns0:paton_scarifie"}},{"@id":"ns0:croutage_du_paton","skos:broader":{"@id":"ns0:paton_scarifie"}},{"@id":"ns0:affaissement","skos:broader":{"@id":"ns0:paton_scarifie"}}]}