US3193389A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preserving baked goods by the addition of amylopectin to flour dough prior to baking
Assignee: Individual
•
Filing: 1962-11-05
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Granted: 1965-07-06
•
Expires: 1982-11-05
Abstract
No abstract record available.
Inventors
- 👤 Dehne Rudolf
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 08:44
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/18; A21D2/186; A21D15/00; A23; A23B; A23B45/00
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
59 words
IN THE PROCESS FOR BAKING BREAD IN WHICH THE FLOUR DOUGH INGREDIENTS ARE MIXED AND THEN BAKED, THE IMPROVEMENT FOR THE INCREASED PRESERVATION OF THE FRESHNESS THEREOF WHICH COMPRISES ADDING AMYLOPECTIN TO THE FLOUR DOUGH INGREDIENTS TO BE BAKED, PRIOR TO BAKING, IN AN AMOUNT BETWEEN ABOUT 5 AND 30% BY WEIGHT OF THE FLOUR CONTENT OF THE DOUGH.
Claim 2
Dependent Claim
59 words
IN THE PROCESS FOR BAKING BREAD IN WHICH THE FLOUR DOUGH INGREDIENTS ARE MIXED AND THEN BAKED, THE IMPROVEMENT FOR THE INCREASED PRESERVATION OF THE FRESHNESS THEREOF WHICH COMPRISES ADDING AMYLOPECTIN TO THE FLOUR DOUGH INGREDIENTS TO BE BAKED, PRIOR TO BAKING, IN AN AMOUNT BETWEEN ABOUT 5 AND 30% BY WEIGHT OF THE FLOUR CONTENT OF 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) | 1968-07-05 | 1969-01-04 | 1969-07-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1972-07-05 | 1973-01-04 | 1973-07-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1976-07-05 | 1977-01-04 | 1977-07-06 | $7700.00 | Window Closed / Lapsed |