| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e7517274bf914bb7436694e982748f7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-34 |
| filingDate |
2006-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_957c35aed4259ca5342daeec46ed80ac
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07bfcf64957e2a8fa1fae28d8e837f5d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d62a374c7b5d5b4291a3ad1606c8bdc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ad135116d6f639f1dbc8b8fc4890973
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c8dc2f2b12948cb7aa271bad0368490 |
| publicationDate |
2008-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-101257808-A |
| titleOfInvention |
Preparation of an edible product from dough |
| abstract |
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 m and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104686611-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102726480-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101991176-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109090178-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103766675-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103766674-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108497030-A |
| priorityDate |
2005-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |