| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ba81a70264bb2290f10f77d33366d22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af2b3f9c4fcd7571b673cf3f164e49eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f43a7b455d13338447fa889c2ea3dba1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_350cc3ba9e137217c85b4eec041a7364
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_450803864f59afd93ea8d06834947494
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_087a13d5c228fe3b232c19f2a61fb8d4 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate |
2007-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b3260e6fccd9a0df126bfebb954a667
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4db8a0738e6e0aa2d6498f029dee13d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30d9dd6623740b268ccae45b28ec4b05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8acd41f045cd4bcd51c48246f54dff2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ee9d52ff7ededcbd2ffd1f4ef8b2110 |
| publicationDate |
2007-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007137106-A2 |
| titleOfInvention |
Recombined whole grain having visually indistinguishable particulate matter and related baked products |
| abstract |
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9795157-B2 |
| priorityDate |
2006-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |