http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004095933-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f5513f3d96947e19b070e4226d97819e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_93ef928519bb02f55ff46f0b6a710c6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_41d17dc1ea3f63306006c0cf66173a19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a123ab451a9fc8a2debc490b5ee86b31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 |
| filingDate | 2004-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67ac54c5f9fed93fdd1da8887b000e05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1005d262c0c0a2db781f9c737386a15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce90144ca6c43fa2ef358657e9679961 |
| publicationDate | 2004-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2004095933-A2 |
| titleOfInvention | Dough that browns, raises and forms a tender bread crust under the influence of microwave energy |
| abstract | A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven. The product can include bread products including breads, rolls. The invention relates to a crust that can be combined with a topping or filling to form a baked product. In ome embodiment the dough comprises a yeast leavened mixture comprising a makor proportion of flour, 30 to 65 wt% water, 0.1 to 10wt% of a food grade emulsifier, 1 to 15 wt% of a cheese and 4 to 15 wt% of a fat, the percentages based on flour content. In another embodiment the dough comprises a yeast leavened mixture comprising a major proportion of flour, an effective amount of a chemical leavening agent, 30 to 65 wt% water, 5 to 52 wt% of a fiber, a soluble fiber, or natural gum and 4 to 15 wt% of a fat, the percentages based on flour content. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102791137-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102469797-A |
| priorityDate | 2003-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 271.