| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2b49a381bb17d3fef1075f3a6ad649f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3a794d6e8c1d1b80cb7322927596e6a5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dcf44fd7a4c6ffe72bc2080037f4b2b5 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate |
2008-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfd781620bccbc71ef8cd2fe40b52bbd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0d8c3f3e4b6eae145078ddac0adb048 |
| publicationDate |
2008-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008133512-A1 |
| titleOfInvention |
Yeast-leavened dough and dry mix for preparing such a dough |
| abstract |
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt.% of viable yeast; 10-50 wt.% of baking powder; 5-90 wt.% of emulsifier; 3-50 wt.% of ascorbic acid; and 0.0001-1 wt.% of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non- fermentable carbohydrates to fermentable sugars exceeds 1:1. The invention also provides a sweetened dough obtainable by incorporating therein 3-75% by weight of the final dough of the aforementioned dry particulate mix. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2801257-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-1022006-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015197670-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10111455-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010053579-A1 |
| priorityDate |
2007-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |