http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1335484-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6e8cf4eaf51af30be464c5f5ca15c441 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D- http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 |
| filingDate | 1989-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1995-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0daefc0501cb1259ab67aa5348f2a3e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7c04e998632aa1e3bb0090ac5d356d99 |
| publicationDate | 1995-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1335484-C |
| titleOfInvention | Method for retarding staling of baking |
| abstract | Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery products that provides resistance to staling by adding to the dough an acid-stable microbial alpha-amylase enzyme having an optimum activity at a pH of about 3.0 to about 5.0 at a temperature of about 60 to about 75°C. |
| priorityDate | 1988-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.