| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83762686ea3a4939e304b50c42a9f151 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-169 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 |
| filingDate |
1994-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90e0627ec69f265aa9b444f6f8d31b80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a80c14361895465e9896868d90d01c7b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e53b712765202d5506556d5d17a1ce0a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aab33ad1fa2979cca98f1b1d59299a22 |
| publicationDate |
1996-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0727943-A1 |
| titleOfInvention |
Baking improver |
| abstract |
The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye. |
| priorityDate |
1993-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |