Patent US3655403A successfully refreshed from Google Patents.
US3655403A
Expired / Lapsed
US
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Treatment of flour and dough
Assignee: Pennwalt Corp
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Filing: 1969-06-27
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Granted: 1972-04-11
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Expires: 1989-06-27
Abstract
Abstract For the improvement of flour, dough and baked products, notably bread, a partial hydrolysate of edible protein, such as soya protein or wheat gluten, is prepared by acid hydrolyzing treatment which is controlled to limit the hydrolysis within a range short of completeness, and this hydrolysate product is incorporated with the flour, e.g., in dough mixtures. Such treatment of the flour provides improved properties, as in the dough and notably as to volume and texture of the resulting loaves or other products. The partial hydrolysate, useful in a wide range of proportions, is effective alone or in coaction with chemical-type improving agents, and can be formulated with finely-divided diluent to yield a pulverulent composition readily suitable for addition to or with flour, in making up dough.
Inventors
- 👤 Frederick D Vidal
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 12:22
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/26; A21D2/268
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
15 words
A process as defined in claim 1, in which the edible protein comprises soya protein.
Claim 2
Dependent Claim
14 words
A process as defined in claim 1, in which the edible protein comprises gluten.
Claim 3
Dependent Claim
24 words
A process as defined in claim 1, in which the protein hydrolysate product comprises a mixture of partial hydrolysates of soya protein and gluten.
Claim 4
Dependent Claim
41 words
A process as defined in claim 1, in which the edible protein consists essentially of soya protein and the content of alpha-amino nitrogen in the hydrolysate product, measured as aforesaid, is in the range of about 26 to about 58 percent.
Claim 5
Dependent Claim
38 words
A process as defined in claim 1, wherein said hydrolysate product is admixed with the flour by mixing said product into a water-containing formulation that contains the flour and that is prepared for making a leavened baked product.
Claim 6
Dependent Claim
30 words
A process as defined in claim 1, wherein the hydrolysate product is admixed with the flour by mixing said product into a water-containing bread dough mixture that contains the flour.
Claim 7
Dependent Claim
48 words
A process as defined in claim 7, in which the edible protein consists essentially of soya protein and the said amount of said product is sufficient to provide a quantity of protein-derived material relative to the flour in the range extending upward from about 10 parts per million.
Claim 8
Dependent Claim
28 words
A process as defined in claim 8, in which the content of alpha-amino nitrogen, measured as aforesaid, is in the range of about 26 to about 58 percent.
Claim 9
Dependent Claim
71 words
A process of making dough for baked products having improved physical properties which comprises adding to and admixing with the dough ingredients, including flour and water, an improvement-producing amount of a protein hydrolysate product produced by partial hydrolysis of edible protein and characterized by a content of alpha-amino nitrogen, measured in percentage of the total nitrogen in said product, which is in the range of about 26 to about 63 percent.
Claim 10
Dependent Claim
64 words
A process as defined in claim 10, which is for making dough for yeast-leavened white bread, and includes mixing together the dough ingredients of which the flour is white flour and which include yeast, said amount of said hydrolysate product being sufficient to provide a quantity of protein-derived material relative to the flour, in the range extending upward from about 10 parts per million.
Claim 11
Dependent Claim
14 words
A process as defined in claim 11, in which said protein comprises soya protein.
Claim 12
Dependent Claim
21 words
A process as defined in claim 12, in which said hydrolysis of the protein is acid hydrolysis effected with hydrochloric acid.
Claim 13
Dependent Claim
29 words
A process as defined in claim 13, in which said hydrolysate product is in neutralized form derived by neutralizing the material that results from said acid hydrolysis with ammonia.
Claim 14
Dependent Claim
41 words
A process as defined in claim 12, in which said hydrolysate product is admixed in the dough in an amount to provide protein-derived material in the range of 25 to 1,000 parts per million of flour for substantially improving the dough.
Claim 15
Dependent Claim
114 words
A process of treating flour to improve it for making baked products having improved physical properties, comprising admixing with the flour, a protein hydrolysate product produced by partial hydrolysis of edible protein and characterized by a content of alpha-amino nitrogen, measured in percentage of the total nitrogen in said product, which is at least about 26 percent and is less by at least several percent of said total nitrogen than the percent alpha-amino nitrogen attained by complete hydrolysis of said edible protein, the amount of said product relative to the flour being a quantity, in the range extending upward from about 10 parts per million, which is suItable for improving action with the flour.
Claim 16
Dependent Claim
32 words
A process as defined in claim 16, wherein the hydrolysate product is admixed with the flour by mixing said product into a mixture to be baked that contains water and the flour.
Claim 17
Dependent Claim
37 words
A process as defined in claim 16, wherein the hydrolysate product is admixed with the flour by mixing said product into a water-containing bread dough mixture that contains the flour and that contains yeast, for making bread.
Claim 18
Dependent Claim
119 words
A process of treating flour to improve it for making baked products having improved physical properties, comprising admixing with the flour a protein hydrolysate product produced by partial hydrolysis of edible protein which contains cystine-producing residues, said hydrolysate product being characterized by a content of alpha-amino nitrogen which is between 35 percent and 95 percent of the alpha-amino nitrogen attained by complete hydrolysis of said edible protein, said hydrolysate product containing said cystine-producing residues in peptide-bonded state rather than as cystine, the amount of said product being sufficient to provide a quantity of protein-derived material relative to the flour, in the range extending upward from about 10 parts per million, which is suitable for improving action with the flour.
Claim 19
Dependent Claim
99 words
In the process of making yeast-leavened white bread which comprises preparing dough for said bread by mixing together bread dough ingredients including white wheat flour, yeast and water, and baking said dough, the improvement comprising admixing with the flour a protein hydrolysate product produced by partial hydrolysis of edible protein, said hydrolysate product being admixed in an amount which is suitable for improving action with the flour and said hydrolysate product being characterized by a content of alpha-amino nitrogen, measured in percentage of the total nitrogen in said product, which is in the range of 26 to 63 percent.
References Cited (Backward Citations)
US2434087A
Cited
US3391001A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1975-04-11 | 1975-10-11 | 1976-04-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1979-04-11 | 1979-10-11 | 1980-04-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1983-04-11 | 1983-10-11 | 1984-04-11 | $7700.00 | Window Closed / Lapsed |