US3348951A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing baked, starch-reduced products
Assignee: Spillers Ltd
•
Filing: 1966-03-01
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Granted: 1967-10-24
•
Expires: 1986-03-01
Abstract
No abstract record available.
Inventors
- 👤 Evans Cyrill Harry
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 22:56
CPC Classifications
A; A21; A21D; A21D13/00; A21D13/06; A21D13/062; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D13/02; A21D13/04; A21D13/045; A21D13/047; A21D13/10; A21D13/16; A21D13/40; A21D13/43; A21D2/264; A21D2/30; A21D2/32; A21D2/36; A21D2/38
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
115 words
A PROCESS FOR PREPARING BAKED STARCH-REDUCED DIETETIC PRODUCTS COMPRISING THE STEPS OF FROMING A DOUGH FROM WHEAT PROTEIN, AT LEAST ONE STARCH REPLACEMENT INGREDIENT SELECTED FROM THE GROUP CONSISTING OF COOKED WHEAT GERM, WHEAT BRAN, PROTEIN OF SOYA BEANS, PROTEIN OF GROUND NUTS, PROTEIN OF MILK, AND ENZYME INACTIVATED FULL FAT SOYA FLOUR, AT LEAST ONE TEXTURIZING AGENT SELECTED FROM THE GROUP CONSISTING OF LECIHIN, SODIUM CASEINATE, AND CALCIUM CASEINATE, YEAST, AND WATER, THE DRY INGREDIENTS OF SAID DOUGH COMPRISING ABOUT 18% DRY GLUTEN BY WEIGHT, PROMOTING FERMENTATION WITH SAID YEAST SO AS TO PRODUCE A RISEN DOUGH, AND THEREAFTER BAKING SAID DOUGH FOR A PERIOD OF TIME SUFFICIENT TO PRODUCE A MOIST BAKED PRODUCT.
Claim 2
Dependent Claim
115 words
A PROCESS FOR PREPARING BAKED STARCH-REDUCED DIETETIC PRODUCTS COMPRISING THE STEPS OF FROMING A DOUGH FROM WHEAT PROTEIN, AT LEAST ONE STARCH REPLACEMENT INGREDIENT SELECTED FROM THE GROUP CONSISTING OF COOKED WHEAT GERM, WHEAT BRAN, PROTEIN OF SOYA BEANS, PROTEIN OF GROUND NUTS, PROTEIN OF MILK, AND ENZYME INACTIVATED FULL FAT SOYA FLOUR, AT LEAST ONE TEXTURIZING AGENT SELECTED FROM THE GROUP CONSISTING OF LECIHIN, SODIUM CASEINATE, AND CALCIUM CASEINATE, YEAST, AND WATER, THE DRY INGREDIENTS OF SAID DOUGH COMPRISING ABOUT 18% DRY GLUTEN BY WEIGHT, PROMOTING FERMENTATION WITH SAID YEAST SO AS TO PRODUCE A RISEN DOUGH, AND THEREAFTER BAKING SAID DOUGH FOR A PERIOD OF TIME SUFFICIENT TO PRODUCE A MOIST BAKED PRODUCT.
References Cited (Backward Citations)
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US2009274A
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US2708631A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1970-10-23 | 1971-04-24 | 1971-10-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1974-10-23 | 1975-04-24 | 1975-10-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1978-10-23 | 1979-04-24 | 1979-10-24 | $7700.00 | Window Closed / Lapsed |