| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
2001-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2010-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76cce3a9c6253cb22cc1e8726bc2827a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c724410d848a0716245b638aa96c277
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_512f78cc72ce620ab9f66b335a0546d4 |
| publicationDate |
2010-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-2424710-C |
| titleOfInvention |
Method for producing a dough-based product |
| abstract |
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and sheeting; preparing a non-wheat dough part comprising non-wheat flour and water and mixing to form an homogeneous hydrated mass of dough cohesive enough to be subsequently handled; assembling the wheat dough with up to 80 % by weight of non-wheat dough and laminating until to form a composite resulting dough structure. |
| priorityDate |
2000-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |