Did You Know...
...that power steering was invented by independent inventor Francis W. Davis? As chief engineer in the 1920s of the truck division of the Pierce Arrow Motor Car Company, he saw how hard it was to steer heavy vehicles. So that he would be able to keep the profits from his future invention, Davis left his job, rented a small engineering shop in Waltham, Mass., and developed a hydraulic power steering system that led to power steering.
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 6355283 | Process for making soybean curd bread A process for making a soybean curd bread which comprises adding magnesium chloride to a soybean milk having a predetermined solid content and at a temperature of about 60° C. to 90° C. to prepare homogeneously emulsified soybean curd, adding a bread do... | 03/12/2002 |
| 5723161 | Process of making fermented sour doughs The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH | 03/03/1998 |
| 5510129 | Potassium bromate replacer composition A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid,... | 04/23/1996 |
| 5262182 | Breadmaking dough conditioner A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and ... | 11/16/1993 |
| 5231017 | Process for producing ethanol The invention relates to a process for producing ethanol from raw materials, that contain fermentable sugars or constituents which can be converted into sugars, comprising the steps of: a-liquefaction of the raw materials in the presence of an alpha-amylase fo... | 07/27/1993 |
| 5064661 | Process for making low sodium sponge goods and products obtained thereby Low sodium sponge goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by replac... | 11/12/1991 |
| 4743452 | Method for producing frozen yeast-leavened dough A frozen dough can be prepared by formulating the frozen dough with a hydrocolloid and a fermentation aid. The dough is prepared by conventional methods and frozen before proofing. Upon removal from the freezer the dough can be thaw-proofed in an oven and... | 05/10/1988 |
| 4551334 | Dough improver A dough improver containing sodium thiosulphate and a method of manufacture of bread using the dough improver are disclosed. The sodium thiosulphate exerts a conditioning effect on dough gradually during yeast fermentation, in contrast to cysteine which r... | 11/05/1985 |
| 4478866 | Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use i... | 10/23/1984 |
| 4405648 | Method for producing bread A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same.... | 09/20/1983 |
| 4299848 | Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in... | 11/10/1981 |
| 4245009 | Porous coolant tube holder for fuel cell stack A coolant tube holder for a stack of fuel cells is a gas porous sheet of fibrous material adapted to be sandwiched between a cell electrode and a nonporous, gas impervious flat plate which separates adjacent cells. The porous holder has channels in one su... | 01/13/1981 |
| 4223042 | Preparation of yeast leavened dough products A dough composition including flour, water, yeast, a starch digesting agent or digested starch, salt, sugar, shortening, milk, a yeast nutient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is a... | 09/16/1980 |
| 4093749 | Preparation of yeast leavened dough products A dough composition including flour, water, yeast, a starch digesting agent, a yeast nutrient and monosodium glutamate is used to prepare baked products such as bread and rolls. After mixing, the dough is allowed to relax and is then machined, proofed and... | 06/06/1978 |
| 4018898 | Method of using potato supplement in commercial bread making processes Potato granules are added in breadmaking with the surprising, unexpected results of reduction in mixing requirements, a higher level of water absorption, and increased retention of bread softness which means increased shelf life. Preferably the potato gra... | 04/19/1977 |
| 3962480 | Bread including nutritional amounts of magnesium Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour. The bread also includes L-lysine monohydrochloride in amo... | 06/08/1976 |
