Class 426/22 - Peroxide

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes which involve either the mixing with or treatment
No. of patents: 5
Last issue date: 04/23/1996

Number	Title	Issue Date
5510126	Tortilla The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough....	04/23/1996
5385742	Process of making substrate-limited doughs A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO2 gas produced during the proof ...	01/31/1995
5318785	Benzoyl peroxide to improve the performance of oxidants in breadmaking An improvement in dough compositions comprising the replacement of bromate improvers in conventional doughs with compositions comprising ascorbic acid, azodicarbonamide, and mixtures thereof in combination with peroxy compounds such as benzoyl peroxide an...	06/07/1994
4283435	Oxidized whey protein concentrate enriched shortening-containing biscuits Shortening-containing protein enriched biscuits are obtained by using as protein fortifier, a whey protein concentrate wherein the whey protein is substantially oxidized....	08/11/1981
4028471	Yeast leavened dough composition A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, po...	06/07/1977

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