Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83762686ea3a4939e304b50c42a9f151 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2400-169 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-152 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
filingDate |
1995-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate |
2003-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b6ffd3f552d952b103435e7e7ef2640 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a80c14361895465e9896868d90d01c7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4182dd5a2a6ed8375596c5d4f7c1066d |
publicationDate |
2003-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-6649197-B2 |
titleOfInvention |
Dry bakery products and a process for their preparation |
abstract |
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After fermentation, the mixture is preferably concentrated or converted into a dry product which can be easily shipped, stored and handled. The bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture, the traditional sponge step can be omitted. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006165848-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006118778-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010098805-A1 |
priorityDate |
1994-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |