| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_432b8542efda999c48edce9443c7eb7c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate |
2010-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba8666c05f256bc1fc432d064013dbc2 |
| publicationDate |
2010-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010215801-A1 |
| titleOfInvention |
Thin Crust, Flaky Bread Product And Method For Making Same |
| abstract |
An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011053832-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010303956-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2917999-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11178881-B2 |
| priorityDate |
2009-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |