| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3151f6c14f1b5bd8dbaef4b67a9c4501 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate |
2001-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fc775bb9ef29f41846cd884fab2e471
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf0ae44f0dd367704d39078464d2edfb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3bd2a8e5f69632f6555d894a2d98d405
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d22dc1bf8bb20977875f792aaa8ec4c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c12cbc34d0d9ba864d253d9f7f7ec780 |
| publicationDate |
2001-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2001010830-A1 |
| titleOfInvention |
Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor |
| abstract |
Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012064209-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6984408-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016204765-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006051485-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11229213-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009280225-A1 |
| priorityDate |
1995-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |