PATENT CLAIM ANALYSIS

Application Number: 15966860
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-08
Patent Classification: ["426", "020000"]

Abstract:
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

Claim (Index 8):
The bakery product of  claim 1 , wherein said bakery product has a percent resilience of at least about 28% when measured shelf life day 7.

Metadata:
- Claim Count in Document: 1.0
- Percentile: 91.0
- Lexical Diversity: 1.56338
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['13593317', '10510401', '13287492', '13077293', '12339718']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.73968964491108
- 35 USC 102 Novelty (BERT): 0.5330287296274896
- Combined Prediction Score: 0.719023553382721
- Mean Citation Score: 243.810094
- Max Citation Score: 263.68762000000004
- Similarity Product: 168.12498021222356

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