http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9814065-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_210f9ef3233157d85096da8a6680f30a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-045 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 |
| filingDate | 1997-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0eb58f0920ec653389d83cce266d2b2d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d12805b0cce3e4f7f4ae4d45d0bda3b |
| publicationDate | 1998-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-9814065-A1 |
| titleOfInvention | Method of preparing dough |
| abstract | The invention is directed to a method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and second batters are combined to formulate a dough wherein said dough proofs rapidly and provides a higher specific volume upon baking. The invention is also directed to a dough composition formulated from two separate batters, a first batter comprising water and a leavening acid, and a second batter comprising water and a leavening base. When the two batters are combined, with flour, the resulting dough comprises from about 30 wt.% to about 60 wt.% flour; from about 20 wt.% to about 40 wt.% water; from about 0.1 wt.% to about 2.0 wt.% leavening acid; from about 0.1 wt.% to about 2.0 wt.% leavening acid. According to the invention, the dough proofs rapidly and, once baked, provides a specific volume ranging from about 2 cc/g 5 to cc/g. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007011236-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0004782-A1 |
| priorityDate | 1996-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.