| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_450803864f59afd93ea8d06834947494
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ba81a70264bb2290f10f77d33366d22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_087a13d5c228fe3b232c19f2a61fb8d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9de04cf0963af2d9ebbd304077eb1a8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_350cc3ba9e137217c85b4eec041a7364 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate |
2010-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a7c2f64c9a1293338fa0acec0d217f6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_342f9ecb03fb257dd005afb2ff6527bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7e0f77ef93560969e437cdd3f369ee5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19e2ef3400fd41097804cb7702a9fd87
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fb7cea7a447272a4fd9d4b2df4eba0e |
| publicationDate |
2010-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2010310748-A1 |
| titleOfInvention |
Recombined Whole Grain Having Visually Indistinguishable Particulate Matter and Related Baked Products |
| abstract |
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10357041-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014205719-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10306897-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9883679-B2 |
| priorityDate |
2006-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |