US2615810A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Retarding the staling of bakery products
Assignee: Wallerstein Co Inc
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Filing: 1948-03-04
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Granted: 1952-10-28
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Expires: 1968-03-04
Abstract
No abstract record available.
Inventors
- 👤 Stone Irwin
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 14:32
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/02; A21D8/04; A21D8/042
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
76 words
THE PROCESS OF MAKING BAKERY PRODUCTS HAVING INHIBITED STALING QUALITIES WHICH COMPRISES INCORPORATING IN A DOUGH A HEAT-STABLE ALPHA AMYLASE ENZYMATIC PREPARATION IN AMOUNTS EQUIVALENT TO FROM 0.1 TO 4 SKB ALPHA AMYLASE UNITS PER 100 GRAMS OF FLOUR IN THE DOUGH, SAID ENZYMATIC PREPARATION BEING OF SUCH THERMAL STABILITY THAT EFFECTIVE AMOUNTS OF ALPHA AMYLASE ENZYME ARE PRESENT AND ACTIVE IN THE CRUMB AT TEMPERATURES ABOVE THE STARCH GELATINIZATION POINT, AND THEREAFTER BAKING THE DOUGH.
Claim 2
Dependent Claim
76 words
THE PROCESS OF MAKING BAKERY PRODUCTS HAVING INHIBITED STALING QUALITIES WHICH COMPRISES INCORPORATING IN A DOUGH A HEAT-STABLE ALPHA AMYLASE ENZYMATIC PREPARATION IN AMOUNTS EQUIVALENT TO FROM 0.1 TO 4 SKB ALPHA AMYLASE UNITS PER 100 GRAMS OF FLOUR IN THE DOUGH, SAID ENZYMATIC PREPARATION BEING OF SUCH THERMAL STABILITY THAT EFFECTIVE AMOUNTS OF ALPHA AMYLASE ENZYME ARE PRESENT AND ACTIVE IN THE CRUMB AT TEMPERATURES ABOVE THE STARCH GELATINIZATION POINT, AND THEREAFTER BAKING THE DOUGH.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1955-10-28 | 1956-04-28 | 1956-10-28 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1959-10-28 | 1960-04-28 | 1960-10-28 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1963-10-28 | 1964-04-28 | 1964-10-28 | $7700.00 | Window Closed / Lapsed |