| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-042
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-43 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 |
| filingDate |
2021-07-21^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57ee8a4d126ad4b4350712024172229f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ea9ced7bfaa0fb9231c1383b8a8c19e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05ea3cdfbc12bd481e9cee385b6f9b40 |
| publicationDate |
2021-11-11^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021345625-A1 |
| titleOfInvention |
Dough products having an open-cell structure and methods for making same |
| abstract |
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided. |
| priorityDate |
2011-12-21^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |