| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 |
| filingDate |
2012-08-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c452d0352b7ad3af83152fc942433df
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec1c070165a9847647db73d8c4bda371
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8560b2c9537f0d173e68b8fe68bcd3e2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_685031082e65207873ff40f89ec06f39 |
| publicationDate |
2013-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2012009835-A |
| titleOfInvention |
USE OF AN ANTI-RANCIDEZ ENZYMATIC MIXTURE IN THE PREPARATION OF BREADED BREAD. |
| abstract |
The invention provides a process for preparing baked bread, baking a flour-based dough, said process comprising incorporating into the dough a combination of two or more enzymes that include: • maltogenic amylase in an amount of 750 to 75,000 maltogenic amylase units (MAU) per kg of flour, said maltogenic amylase having an optimum temperature exceeding 50 ° C; • amyloglucosidase in an amount of 0.01 to 3.0 amyloglucosidase units (AGU) per unit of MAU activity. The combination of maltogenic amylase and amyloglucoside is a very effective anti-rancidity agent. |
| priorityDate |
2011-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |