| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate |
2011-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2fe4e9d04575aecb681f88d42a7a817f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5fa5751383f5efe2ee47010497fdabc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7696973edeb48d093984c81e7a29f87c |
| publicationDate |
2012-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2520179-A1 |
| titleOfInvention |
Bakery product with improved flavour properties |
| abstract |
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2533402-A |
| priorityDate |
2011-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |