| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2001-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2011-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2eae7df9880f66758419d8a6f6375853
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7464ea495070bb183f3ed2b01872c66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_141414a0fdedec405ba3dfb180eafbfb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a193ecf2a940ed4ad3782f80b961a4ec |
| publicationDate |
2011-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2412533-C |
| titleOfInvention |
Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes |
| abstract |
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularlya larger loaf volume of the baked product and/or a better shape retention during baking. |
| priorityDate |
2000-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |