| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb1425520a19230ca68c2560f45d9f93 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 |
| filingDate |
2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d3e2aeb599b25b91eefb39f315b33d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7272a9fd5ac38efd6db192658438eb2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f501f1bee1419e58ad5a8d0398aad2b0 |
| publicationDate |
2016-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2016109422-A1 |
| titleOfInvention |
Enzymatic bran and germ flavor and texture improvement |
| abstract |
The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xylanase, pentosanase, or mixtures thereof to hydrate the bran and germ and to enzymatically convert insoluble fiber of the bran and germ into soluble fiber and sugars. The enzymatic conversion is conducted so as to decrease the water holding capacity of the bran and germ and provides a bran and germ product having reduced grittiness and a reduced whole wheat flavor, while avoiding adverse effects on baking functionality. The enzymatic treatment with the xylanase and/or pentosanase may be initiated upon whole wheat berries or grains during tempering, or it may be initiated upon a separated bran and germ fraction obtained after grinding or milling of whole wheat berries or grains. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11206839-B2 |
| priorityDate |
2014-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |