http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017295805-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 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/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-45 |
| filingDate | 2015-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e02fa176c0fa71d26666bd30a03d8f78 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_29d47d815168cab7ceb63b8264867e16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fb906a4800bfc398bea831f043195d2 |
| publicationDate | 2017-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2017295805-A1 |
| titleOfInvention | Process, product and method |
| abstract | The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour that comprises at least 10% by weight of the total flour of a low grade wheat flour and/or at least 10% by weight of the total flour of a hard wheat flour; (ii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iii) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage. The invention may improve sustainability by using a variety of flour types to achieve the same product characteristics thus reducing potential food waste that would occur from over-production of a certain flour type, can use higher yield flours to affect positively the environmental impact of wheat production, and/or can use locally sourced materials, (as restrictive wheat specifications are no longer needed removing the need to source by importing) thus lessening the environmental impact from transporting wheat long distances and also reduces the baking time of the wafer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11596165-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11006658-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11248247-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11771123-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11297865-B2 |
| priorityDate | 2014-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 131.