| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c50d298ca7a9044ec76869041c1cc9a0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate |
2015-01-27^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_454a5978c9dd77f0f31a0b1508128321
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82f136ce73b5144feaad3279b9ddcbc1 |
| publicationDate |
2015-07-30^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2015111066-A1 |
| titleOfInvention |
Using wolffia genus plant material for preparing dough |
| abstract |
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolffia genus plant added to said dry material during the kneading process; said liquid component extractable from said fresh whole plant during the plant disruptive dough kneading process. The present invention further discloses methods for preparing the aforementioned malleable mass of dough. |
| priorityDate |
2014-01-27^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |