Quality improver for frozen doughs
Patent 4664932 Issued on May 12, 1987. Estimated Expiration Date: 
October 15, 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.
October 15, 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 3894155 Frozen dough for bakery products Method of producing frozen yeast-leavened dough Patent #: 4450177 InventorsAssigneeApplicationNo. 06/787192 filed on 10/15/1985US Classes:426/653, For use with batter, dough or baked goods426/549Basic ingredient is starch based batter, dough product, etc.ExaminersPrimary: Penland, R. B.Attorney, Agent or FirmInternational ClassesA21D 6/00 (20060101)A21D 2/08 (20060101) A21D 2/00 (20060101) Foreign Application Priority Data1984-12-26 JPAbstractA quality improver for frozen doughs wherein(1) emulsifiers comprising at least one of glycerin fatty acid esters, polyglycerin fatty acid esters, diacetyl tartaric acid esters of monoglyceride, succinic acid esters of monoglyceride, sucrose fatty acid esters, soybean phospholipids, calcium stearoyl lactylate and sodium stearoyl lactylate are mixed with(2) wheat gluten, and the resulted mixture are combined with(3) polymeric substances comprises at least one of alginic acid, sodium alginate, propylene glycol alginate and xanthan gum, and(4) at least one selected from cystine, sodium hyposulfite, protease and lactic acid and lactate are combined therewith.Field of SearchFor use with batter, dough or baked goodsCarboxylic acid or salt thereof, e.g., vinegar, etc. Amino acid, separated peptide linkage or derivative Including plant tissue other than wheat derived Peroxide Carboxyl containing ester other than triglyceridic Including additional enzyme, enzyme producing material, or microorganism Inorganic compound containing other than NaCl Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Basic ingredient is starch based batter, dough product, etc. | |
