http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022354132-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8661a2b8c333cac1d36a198376e880c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2437 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01004 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2020-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a795183c1f8969a991d98aadeaebcfb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aace24eff1904dd154831f9732aee00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de1eb87b658606a69085c6196c7d3f03 |
| publicationDate | 2022-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2022354132-A1 |
| titleOfInvention | Use of gh12 cellulases in preparing bakery products comprising rye-flour |
| abstract | The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property of a dough comprising rye flour and/or of a bakery product prepared from said dough as well as to a method of preparing a bakery product based on rye having at least one improved property, said method comprising (i) providing a dough that has been added an effective amount of at least one polypeptide having GH12 cellulase activity or a composition comprising at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives, and rye flour, (ii) baking the dough for a time and temperature sufficient to yield the bakery product as well as to a baking enzyme composition for preparing rye-based bakery products comprising a polypeptide having a GH12 cellulase activity optionally together with one or more dough(s) or bakery product additives. |
| priorityDate | 2019-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 485.