Breadmaking dough conditioner
Patent 5262182 Issued on November 16, 1993. Estimated Expiration Date: 
August 3, 2012. 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.
August 3, 2012. 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 ReferencesMethod for producing bread Method for producing bread Agents for improving bread in quality and bread containing same Patent #: 4500551 InventorsAssigneeApplicationNo. 923476 filed on 08/03/1992US Classes:426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/23, Amino acid, separated peptide linkage or derivative426/24, Carboxyl containing ester other than triglyceridic426/25, Carboxylic acid or salt thereof, e.g., vinegar, etc.426/26, Inorganic compound containing other than NaCl426/62, Yeast containing426/653For use with batter, dough or baked goodsExaminersPrimary: Golian, JosephAttorney, Agent or FirmForeign Patent References
International ClassA21D 002/24Foreign Application Priority Data1991-08-14 JPAbstractA 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 (d) at least one emulsifier selected from the group consisting of a glycerol fatty acid monoester and a sucrose fatty acid ester having an HLB value of 5 to 10. The dough conditioners are especially suitable for the manufacture of bread using a frozen or chilled bread dough. They can prepare breads which have no fisheyes on the surface of the baked bread, have large bread volume and are good in all respects of appearance, inner phase, taste and flavor.Field of SearchFor use with batter, dough or baked goodsAmino acid, separated peptide linkage or derivative Carboxyl containing ester other than triglyceridic Carboxylic acid or salt thereof, e.g., vinegar, etc. 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 Yeast containing | |
