| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a123ab451a9fc8a2debc490b5ee86b31 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 |
| filingDate |
2008-07-29^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62c5a9556a7eab6c831035a0807d0ae2 |
| publicationDate |
2008-11-20^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2008286411-A1 |
| titleOfInvention |
Bread and dough composition and method |
| abstract |
An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022030889-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2014328987-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2013122166-A1 |
| priorityDate |
2005-02-23^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |