| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
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/A21D10-00 |
| filingDate |
2014-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1ef3ff55ba822e7f10d5c9e6564d8de4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd572941bea7d79408757d87e0f19fbe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18bd04bc712d7ebc29aef499506820a8 |
| publicationDate |
2016-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2016135472-A1 |
| titleOfInvention |
Method of Producing a Baked Product with Alpha-Amylase, Lipase and Phospholipase |
| abstract |
The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2021084911-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10631547-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109072204-A |
| priorityDate |
2013-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |