| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_00a421ab71bd49a451d0a49d23a082c7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8528ff66470c896b6da8ed059464e31f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-645
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N15-81
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate |
2018-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f24c86862049dd77cd01b867e257b368
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aea6cae27aace991ce925def423e8f02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f4143e3fb95b7695e49a3a5f1d6daaa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ba7b07355d5be73d7304d3ea00bb66f |
| publicationDate |
2019-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2019034630-A1 |
| titleOfInvention |
COMPLETE BREAD WITH REDUCED FODMAP CONTENT |
| abstract |
The present invention relates to the use of inulinase to reduce the FODMAP content (oligo -, di -, monosaccharides and fermentable polyols) in whole meal bread or whole meal dough. The invention further relates to a yeast-fermented whole bread which has a FODMAP content of not more than 0.2 gram of fructans per 50 g of bread on a dry matter basis. The invention relates to processes for the preparation of yeast fermented whole bread with reduced FODMAP content, said processes comprising the steps of mixing complete flour and inulinase into a paste, the free fermentation of the dough and the cooking of dough. dough. The invention further relates to processes for preparing a complete reduced FODMAP flour meal in a complete flour dough, said process comprising the steps of mixing complete flour and inulinase into a dough, and free fermentation. dough. Yeasts such as Kluyveromyces marxianus can be used as a source of inulinase. |
| priorityDate |
2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |