Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using one such pre-dough concentrate. For various reasons, a suitable alternative must be available both for baked products and for pre-dough. The inventive pre-dough is based on cereal bran or parts thereof modified in a mechanical, thermal, thermal-pneumatic and/or mechanical-thermal manner, and completed with yeast and ascorbinic acid. The pre-dough concentrate is a substitute product for pre-dough, with similar, identical or improved functional properties, depending on the criterion, such as a good pre-dough made from rye flour, semi-refined flour, and refined flour. The pre-dough concentrate is significantly distinguished from commercially available baked products by the bioactivity thereof.
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| @type | dcat:Dataset |
|---|---|
| accessLevel | public |
| bureauCode |
[ "009:25" ] |
| contactPoint |
{ "fn": "NIH/NCBI Data Team", "@type": "vcard:Contact", "hasEmail": "mailto:info@ncbi.nlm.nih.gov" } |
| description | The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using one such pre-dough concentrate. For various reasons, a suitable alternative must be available both for baked products and for pre-dough. The inventive pre-dough is based on cereal bran or parts thereof modified in a mechanical, thermal, thermal-pneumatic and/or mechanical-thermal manner, and completed with yeast and ascorbinic acid. The pre-dough concentrate is a substitute product for pre-dough, with similar, identical or improved functional properties, depending on the criterion, such as a good pre-dough made from rye flour, semi-refined flour, and refined flour. The pre-dough concentrate is significantly distinguished from commercially available baked products by the bioactivity thereof. |
| distribution |
[ { "@type": "dcat:Distribution", "title": "Official Data Source", "mediaType": "text/html", "description": "Access the complete Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS on the official website.", "downloadURL": "https://pubchem.ncbi.nlm.nih.gov/patent/AT-E400180-T1" } ] |
| identifier | https://healthdata.gov/api/views/bu4g-zcev |
| issued | 2025-09-05 |
| keyword |
[ "chemistry", "innovation", "patent", "pubchem", "research" ] |
| landingPage | https://healthdata.gov/d/bu4g-zcev |
| modified | 2025-09-06 |
| programCode |
[ "009:066" ] |
| publisher |
{ "name": "National Center for Biotechnology Information (NCBI)", "@type": "org:Organization" } |
| theme |
[ "NIH" ] |
| title | Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS |
