| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7dd00ad63c68f7175b12a62e1a84e761 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2003-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee70884d83d084c348a0e08ba13e5a07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bb14b10fa6b72314cbbe1a8f602b270
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72966130aa126fcd6e8685e40f68d18b |
| publicationDate |
2005-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-1541027-A1 |
| titleOfInvention |
A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread |
| abstract |
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The present invention further relates to a bread having a shelf-life of at least seven days and to an enzyme mixture for use in obtaining such a bread. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11399561-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1025216-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018519815-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016114648-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013144823-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11730183-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020178721-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3266318-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10765121-B2 |
| priorityDate |
2003-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |