http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-PA01000805-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb65b7d597175cf14d8d7c0bd2226e32 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 1999-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c610d3eeacea3976769352c3f58883f7 |
| publicationDate | 2002-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-PA01000805-A |
| titleOfInvention | PROCESS AND FORMULATION OF A CHEMICALLY FERMENTED BAKERY AND MASS PRODUCT. |
| abstract | The present invention relates to chemically fermented bakery product (s), which have characteristics similar to the bakery product (s) that have been fermented with yeast. A process is provided to manufacture such a bakery product without using yeast as the source of carbon dioxide for fermentation. A chemically fermented dough is described which can be heated as a fresh, or chilled or frozen dough and thereafter heated to prepare a bakery product. Dry blends or multi-part compositions for preparing such chemically fermented bakery products are also described. |
| priorityDate | 1998-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.