http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1527029-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ee17dd99f226fa3ed3be3c864c45cde8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 1976-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1978-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1527029-A |
| titleOfInvention | Bakery process and developer composition therefor |
| abstract | 1527029 Dough improver PATENT TECHNOLOGY INC 12 Aug 1976 [13 Aug 1975 30 July 1976] 33610/76 Heading A2B In the manufacture of bread having a fine grained texture and low specific volume, a flour developer composition in an amount of 0.05-0.15% by wt. of the flour is added to the conventional dough ingredients, said developer comprising by wt. of the flour:- 0.003-0.009% of amino acid reducing substances such as cysteine or glutathione, 0.005- 0.015% of ascorbic acid, 0.030-0.060% of monocalcium phosphate together with 0.020- 0.050% of a dry blending agent, the latter preferably being dried whey, soya flour, corn flour or non-fat dried milk solids. Also present may be (i) a dough conditioning agent selected from mono- or di-glycerides of long chain fatty acids, ethoxylated monoglycerides of long chain fatty acids, polyoxyethylene sorbitan esters of long chain fatty acid and sodium or calcium stearyl lactylates and/or (ii) a processing agent being dried whey, soya flour or non-fat milk solids and/or (iii) an oxidising agent e.g. potassium bromate. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4374150-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2400012-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2400012-B |
| priorityDate | 1975-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.