Baked rye product
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jun 22, 2006
app pub date -
Jan 13, 2004
filing date -
Jan 14, 2003
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to the dough and/or letting the dough mature for at least 12 hours at 20.degree. C. (ambient conditions) prior to baking in order to activate the native flour enzymes. No sourdough and no dough acidifiers are added, the rye dough having a pH value of more than 4.7. Fat is added to said dough at a quantity of at least 0.5 percent relative to the ground wheat product.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully