| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D-
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
1996-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2000-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83c8909c5f7717a6aa9f905ffeeefaf5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74fd528bfff4778601486c6b6bff5432 |
| publicationDate |
2000-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0727143-B1 |
| titleOfInvention |
Improver for baked goods, containing rye flour |
| abstract |
Improver compositions for baked goods, which are free of cysteine but do have the properties of a cysteine containing composition comprise: 5 - 50 wt% of a sugar 1 - 20 wt% of an emulsifier 1 - 12 wt% of dough stabilizer 0.05 - 2.5 wt% of enzymen 0.1 - 1.0 wt% of chemical oxidative agent 0.1 - 10 wt% of a rye fine fraction |
| priorityDate |
1995-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |