| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d901718f886ffd6c8ee6222132e5d756 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2411
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2414
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-2428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01133 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-062 |
| filingDate |
2021-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65b5aa15fdfe2575425a413d22b9257b |
| publicationDate |
2021-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2021160812-A1 |
| titleOfInvention |
A process for the production of a baked product without addition of sugar |
| abstract |
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by a two-step enzymatic process involving a first step of providing sugar from starch, suitable for a fermentation process, followed by a second step of enzymatic hydrolysis of polysaccharides, oligosaccharides and disaccharides, notably to form primarily glucose and maltose. The novel process further allows for an optimized and/or shortened proofing of the dough in the first step. |
| priorityDate |
2020-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |