{"@type": "dcat:Dataset", "accessLevel": "public", "bureauCode": ["009:25"], "contactPoint": {"@type": "vcard:Contact", "fn": "NIH/NCBI Data Team", "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", "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", "mediaType": "text/html", "title": "Official Data Source"}], "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": {"@type": "org:Organization", "name": "National Center for Biotechnology Information (NCBI)"}, "theme": ["NIH"], "title": "Patent AT-E400180-T1: [Translated] PRE-DOUGH CONCENTRATE FOR WHEAT AND MIXED BREADS AND PRODUCTION PROCESS"}