http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2015271-C
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-28 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-28 |
| filingDate | 1990-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a35e7f3feccb81474f773c261fc9e5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a3d51fec7029de772b0e2f0b93d1e6b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f9eeac91da699d61e048a3aaba1164b |
| publicationDate | 2001-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2015271-C |
| titleOfInvention | Microwavable baked goods |
| abstract | The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier starch which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 200ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content. |
| priorityDate | 1989-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.