| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_56abb7a905b2aba4c53d3d3debee8c14 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate |
2003-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f05b8e83998147aa3a5f47f694e4caa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88c1250204cb62396edc78231ae6230a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7fc3d8c80b6b07c38704b55ab6b4466 |
| publicationDate |
2004-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1378167-A1 |
| titleOfInvention |
Baked goods product comprising alpha-D-glucopyranosyl-1,1-mannitol and process for manufacturing the same |
| abstract |
Baked goods products having crispy texture such asncookies and biscuits with improved moisture resistance arendisclosed. The improvement can be achieved by substitutingna part of or whole sweeteners contained in a dough for anconventional product with the sugar alcohol composition 70-100nwt% of α-D-glucopyranosyl-1,1-mannitol, and 30-0 wt% ofnα-D-glucopyranosyl-1,6-sorbitol and/or α-D-glucopyranosyl-1,1-sorbitol.nThe baked goods product obtained by bakingnthe dough will exhibit an excellent moisture resistance. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103415216-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103415216-A |
| priorityDate |
2002-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |