| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5098eff6d67391cd857fae0aa3174bcb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-21004 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-21004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate |
2020-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55e451f75a678533e16da84cf8f95bef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24211a69e99131f81367691197fde1a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b1777a3c282c11d16c0a1aaea86eff2 |
| publicationDate |
2022-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2022240521-A1 |
| titleOfInvention |
Method of dough relaxation involving endopeptidases |
| abstract |
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein and/or sodium metabisulfite is added to the dough; b) kneading the dough; and c) making the dough into an edible product. |
| priorityDate |
2019-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |