Bakery product and process
Patent 3934040 Issued on January 20, 1976. Estimated Expiration Date: 
January 20, 1993. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
January 20, 1993. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3053666 3578462 3595671 3617305 3640730 InventorsAssigneeApplicationNo. 05/407453 filed on 10/18/1973US Classes:426/20, Including additional enzyme, enzyme producing material, or microorganism426/23, Amino acid, separated peptide linkage or derivative426/62, Yeast containing426/63, Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc.426/64Malt, malt extract, or diastatic enzymeExaminersPrimary: Hoffman, James R.Attorney, Agent or FirmInternational ClassesA21D 2/22 (20060101)A21D 2/24 (20060101) A21D 2/00 (20060101) A21D 8/02 (20060101) A21D 8/04 (20060101) AbstractAn additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of said ingredients are based upon the weight of 100 pounds of the flour in the dough and are in the following amounts: (a) 0.001 to 0.012 pound; and (b) 0.0015 to 0.04 pound. | |
