| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f52086740f302f427f4df239ef8a1ccb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01f0daeca122f1095daa940f789d41aa |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-264
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 |
| filingDate |
2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccfd2c44fc6eb45c026132f327786b9a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_460880b57e9491afc11d1bbccee8e592
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cf058144743cf42c1fc8448958ab8e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d39cdf9afd3fac47bd5b3100d5804886 |
| publicationDate |
2020-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2766525-A1 |
| titleOfInvention |
PREPARED TO PREPARE BREAD WITH REDUCED GLYCEMIC INDEX |
| abstract |
Prepared to make bread with a low glycemic index. The present invention describes a preparation comprising alpha-cyclodextrin and other ingredients that make it possible to obtain a dough suitable for traditionally processing and making bread with a low glycemic index. The ingredients and the quantities contained in the preparation significantly affect the structure and sensory characteristics of the bread made, so that it is not necessary to incorporate additives in order to maintain the traditional bread making process. The invention also describes a dough obtainable from said preparation and the bread resulting from the cooking of said dough. |
| priorityDate |
2018-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |