PATENT CLAIM ANALYSIS

Application Number: 15941279
Application Type: Utility
Filing Date: 2018-03
Publication Date: 2018-08
Patent Classification: ["426", "019000"]

Abstract:
Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

Claim (Index 45):
The method as defined in  claim 43 , wherein said step of baking includes baking said gluten-free dough after said step of proofing at a temperature of at least 350\u00b0 F. for a time of at least 2.5 minutes.

Metadata:
- Claim Count in Document: 50.0
- Percentile: 90.0
- Lexical Diversity: 1.39474
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: False
- Related Applications: ['11724377', '10994019', '14340046', '10636787', '11068333']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.8048290127046155
- 35 USC 102 Novelty (BERT): 0.5539409594499917
- Combined Prediction Score: 0.7797402073791531
- Mean Citation Score: 377.6667220000001
- Max Citation Score: 452.6419
- Similarity Product: 300.7435527103603

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 0
- Claim Label 112: 0
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test