| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_22e754b4262f5102c375214858bed4a1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a989c8b69a5e366444d4bbc5b45bb7ff
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y101-03004
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-0006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2009-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5e5e5d1c65f840ad6954e47faac17eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b73dae238953972b920d8ab39d3629f8 |
| publicationDate |
2009-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2009130306-A1 |
| titleOfInvention |
A method for preparing noodles dough with oxidase |
| abstract |
The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016026842-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2415863-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016026839-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011109963-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012017008-A1 |
| priorityDate |
2008-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |