http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2010005967-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-267 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2010-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c31796b554223d6b49fff1d898cc58e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe01c253440e328c53d64db1d2a77d39 |
| publicationDate | 2010-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-2010005967-A |
| titleOfInvention | BAKED GOODS. |
| abstract | A method is provided for maintaining softness in a cookie or cake, the method which comprises: preparing a dough which comprises 20-55% flour which has a gluten content of less than 12% by weight, 10-50 % sugar, 2-20% fat, 0-10% egg and / or milk solids, 5-30% water and a hydrophobin, and then bake the dough to form the cookie or cake. The use of a hydrophobin is also provided to maintain softness in a cookie or cake which comprises flour which has a gluten content of less than 12% by weight. |
| priorityDate | 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.