| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-025
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate |
2003-12-31-04:00^^<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 |
2004-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2004219272-A1 |
| titleOfInvention |
Shelf-stable sweet goods dough |
| abstract |
A shelf-stable, yeastless sweet goods dough composition and method of making same. The dough composition including a sufficient amount of flour to provide suitable structure to a finished bakery product created from the dough composition; preferably from about 10 to about 50 percent by weight of flour; a portion of the flour being wheat flour and a portion of the flour being flour selected from the group consisting of barley flour, oat flour and a mixture of the same. In alternate embodiments, beta glucans can be substituted for a portion of the flour believe to have moisture scavenging properties. The dough composition including from about 15 to about 50 percent by weight sweeteners; from about 0.5 to about 18 percent by weight eggs; from about 0.2 to about 2.0 percent by weight leavening agent; from about 5 to about 25 percent by weight fats and oils; and from about 0.5 to about 10 percent by weight emulsifying agents; wherein sufficient bound water is contained collectively in the combination of the flour, the sweeteners, the fats and oils and the eggs to provide a moisture content to the shelf-stable, yeastless sweet goods dough composition of from about 5 to about 20 percent by weight. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010303996-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11058124-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007298079-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014120259-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2019246651-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101263834-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2947994-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009068248-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007101244-A2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007101244-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2008274251-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8927044-B2 |
| priorityDate |
2001-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |