Process of manufacturing frozen dough of yeast-fermented dough
Patent 4600587 Issued on July 15, 1986. Estimated Expiration Date: 
March 1, 2005. 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.
March 1, 2005. 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 1750720 3566807 3785993 Method of producing and baking frozen yeast leavened dough Patent #: 4406911 InventorsAssigneeApplicationNo. 06/707061 filed on 03/01/1985US Classes:426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/504Including mixing or kneadingExaminersPrimary: Jones, Raymond N.Assistant: King, Elizabeth A. Attorney, Agent or FirmInternational ClassA21D 6/00 (20060101)Foreign Application Priority Data1985-01-28 JPAbstractDisclosed is a process of producing a frozen yeast fermented dough which involves first emulsifying the total amount of water required for the dough with fat or oil before mixing with other dough ingredients.Other References
Field of SearchPreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additiveCarboxyl containing ester other than triglyceridic Fat or oil is basic ingredient other than butter in emulsion form Aqueous emulsion Stabilizing or preserving agent or emulsifier other than organophosphatide | |
