http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1773129-A1
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
filingDate | 2005-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab9fd2f316c11081138e2faac54d3cc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98be2e8cb56ff460af13d0beeb5f0128 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e781177c276a4717985b786c1f2ff92 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_421ebc7082311f16c56f914b550296f8 |
publicationDate | 2007-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | EP-1773129-A1 |
titleOfInvention | Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
abstract | The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to improve the extensibility of dough; and to increase the specific volume of a baked dough product. The invention also relates to a bread improver composition and a dough containing an aminopeptidase derived from a non-genetically modified Rhizopus oryzae strain or from a transformed host organism carrying a DNA sequence which codes for an aminopeptidase, said DNA sequence being derived from a Rhizopus oryzae strain. |
priorityDate | 2004-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 465.