| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea86dbbbf1bab27ca47ce0d2d967ad1e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9aae8732a41e404c0cda3123d56c6a48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0065
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y111-01006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y301-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate |
2011-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08253cfb1f25afd8d0799673d8d32184
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fe068885021d84ea2be4d87c3bfd7d9 |
| publicationDate |
2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2013216651-A1 |
| titleOfInvention |
Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase |
| abstract |
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product. |
| priorityDate |
2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |