http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0790774-B1
Outgoing Links
| 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/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 |
| filingDate | 1995-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b6ffd3f552d952b103435e7e7ef2640 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a39edb4a26ec56808f79adb5ef57ba6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a80c14361895465e9896868d90d01c7b |
| publicationDate | 2000-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0790774-B1 |
| titleOfInvention | Dry bakery products and a process for their preparation |
| abstract | The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After the fermentation the mixture is preferably concentrated or converted into a dry product which can be easily shipped, stored and handled. The use of the bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture the traditional sponge step can be omitted. |
| priorityDate | 1994-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.