| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da24fc0d5034385ab2024e7ff042f377
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2467619dce644d9fa547d559b4d002e4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b312b939c7a063f13dbf674e80165c68
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bb0282310ede667da935a0b4622626d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate |
2011-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7878716b6fbc3cfeddab19df8100000
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2dbacd91d0cdc3eb90b5c70dd6844d15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f6666810610c3dfd0b7c4fd5dc773fc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df2b000c8b2ad36c1fee1dc314f3958b |
| publicationDate |
2011-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2011117245-A1 |
| titleOfInvention |
Dough compositions for extended shelf life baked articles |
| abstract |
Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight or greater of a pre-hydrated monoglyceride; about 4% weight or greater of a fat having a solid fat index (SFI) of: 0 to about 21 at 50° F.; 0 to about 16 at 70° F.; and 0 to about 12 at 92° F.; less than about 3% weight dextrose; less than about 10% weight corn syrup; less than about 3% weight glycerin; and less than about 10% weight soft wheat flour. |
| priorityDate |
2005-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |