Frozen dough conditioners
Patent 5554403 Issued on September 10, 1996. Estimated Expiration Date: 
October 28, 2014. 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 28, 2014. 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 2634279 Liquid dough conditioners and dough product containing same Process of manufacturing frozen dough of yeast-fermented dough Quality improver for frozen doughs Production of sterile composite emulsion Breadmaking dough conditioner Patent #: 5262182 InventorsAssigneeApplicationNo. 330958 filed on 10/28/1994US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/24, Carboxyl containing ester other than triglyceridic426/496, Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.426/611, Having ester other than triglyceridic carboxylic426/658Carbohydrate containingExaminersPrimary: Kepplinger, Esther M.Assistant: Koh, Choon P. Attorney, Agent or FirmInternational ClassesA21D 002/24A21D 002/18 A21D 002/16 A21D 010/00 Foreign Application Priority Data1993-10-29 JPAbstractA frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a powdery or granule conditioner for admixture with a dough composition to be frozen. The composition preferably is prepared by spraying and drying an aqueous solution or dispersion having a pH of about 4 to about 9, wherein the aqueous solution or dispersion contains: (A) a sucrose fatty acid ester having an HLB of not less than about 5; (B) diacetyl tartaric acid monoglyceride; (C) a fatty acid monoglyceride; and (D) one or more sugars.Field of SearchBasic ingredient is starch based batter, dough product, etc.Having ester other than triglyceridic carboxylic Carbohydrate containing Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc. Carboxyl containing ester other than triglyceridic | |
