http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2003008050-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate | 2001-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a9ea78e7c8ff0a5dca023ad78e2d7b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7efb861582f2082088f39720d500a5e0 |
| publicationDate | 2003-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2003008050-A1 |
| titleOfInvention | Complete dough shelf stable at room temperature |
| abstract | The invention is directed to a complete cookie dough composition which is shelf stable at room temperature. The dough includes preselected amounts of flour, shortening, emulsifier, eggs, encapsulated leavening, salt, flavoring, a mold inhibitor and a source of sugar in an amount of about 20 to 40 weight percent, including a fluid corn syrup/sugar blend, the sugar effective to provide an A w of less than about 0.75 for the dough product. The dough product has a pH above 7.0 and is stable at ambient temperatures for extended periods without degradation. The dough product produces a baked food product that is acceptable to consumers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007298079-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9648883-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009291165-A1 |
| priorityDate | 2001-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.