US3592660A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method and composition for conditioning bread dough
Assignee: Eastman Kodak Co
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Filing: 1970-05-06
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Granted: 1971-07-13
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Expires: 1990-05-06
Abstract
Abstract A HYDRATE OF A CALCIUM SALT OF AT LEAST ONE C14-C20 FATTY ACID, A MONOGLYCERIDE AND WATER IS INCORPORATED IN BREAD DOUGH FOR ITS DOUGH CONDITIONING EFFECT. AN AMOUNT PROVIDING CALCIUM SALT BETWEEN 0.1 AND 10 OUNCES PER 100 POUNDS OF FLOUR IS EFFECTIVE, BUT BEST RESULTS ARE SECURED WITH BETWEEN 0.5 AND 8 OUNCES PER 100 POUNDS OF FLOUR. THE HYDRATE CAN BE ADDED EITHER TO THE SPONGE OR THE DOUGH IN A SPONGE-DOUGH PROCESS. IN A CONTINUOUS PROCESS THE HYDRATE CAN BE ADDED TO THE BREW.
Inventors
- 👤 Gerald D Neu
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 15:27
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16
Claims Analysis
Total Claims: 0
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References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-07-12 | 1975-01-11 | 1975-07-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-07-12 | 1979-01-11 | 1979-07-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-07-12 | 1983-01-11 | 1983-07-13 | $7700.00 | Window Closed / Lapsed |