US3309203A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for reducing fermentation time of bread dough
Assignee: SHIELD LAB Inc
•
Filing: 1963-08-08
•
Granted: 1967-03-14
•
Expires: 1983-08-08
Abstract
No abstract record available.
Inventors
- 👤 Carl J Jensen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 13:42
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/28
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
49 words
A METHOD FOR REDUCING FERMENTATION TIME IN MAKING LEAVENED BREAD AND BREAD-LIKE PRODUCTS CONSISTING ESSENTIALLY OF MIXING WITH THE BREAD DOUGH FROM ABOUT 0.1 TO ABOUT 5.0 GRAMS OF SUBSTANTIALLY PURE METHIONINE FOR EACH ONE HUNDRED POUNDS OF FLOUR IN SAID DOUGH AND THEN ALLOWING THE MIXTURE TO FERMENT.
Claim 2
Independent Claim
49 words
A METHOD FOR REDUCING FERMENTATION TIME IN MAKING LEAVENED BREAD AND BREAD-LIKE PRODUCTS CONSISTING ESSENTIALLY OF MIXING WITH THE BREAD DOUGH FROM ABOUT 0.1 TO ABOUT 5.0 GRAMS OF SUBSTANTIALLY PURE METHIONINE FOR EACH ONE HUNDRED POUNDS OF FLOUR IN SAID DOUGH AND THEN ALLOWING THE MIXTURE TO FERMENT.
References Cited (Backward Citations)
US2434087A
Cited
US2828207A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1970-03-13 | 1970-09-12 | 1971-03-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1974-03-13 | 1974-09-12 | 1975-03-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1978-03-13 | 1978-09-12 | 1979-03-14 | $7700.00 | Window Closed / Lapsed |