| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_005e4febb1f2e35f8af8322daec9528d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f91db3c05e37bde96b5285b3cc1a51b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be29df5a16f6f4b788085159f9fb8916 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2010-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75cd36731544ae499ad28b758f2d6abb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_69a916d5b7788be446c146399f58a4d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba884a88cdac6866398a02b339213223 |
| publicationDate |
2012-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2012045544-A1 |
| titleOfInvention |
Frozen dough comprising saccharomyces bayanus |
| abstract |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 10 3 cells/g viable cells of an S. bayanus strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of: ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, frying and/or boiling the leavened dough. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2016037784-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11564397-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015123024-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022394982-A1 |
| priorityDate |
2009-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |