Incorporation of non-wheat grain or tuber flours or starches in wheat flour based bread,baked or fried dough goods
Abstract
Abstract A METHOD OF PERMITTING NON-WHEAT GRAIN OR TUBER FLOURS OR STARCHES TO BE INCORPORATED IN WHEAT FLOUR BASED BREAD, BAKED OR FRIED GOODS DOUGHS AT LEVELS WHICH WOULD DELETERIOUSLY AFFECT THE QUALITY OF PRODUCTS PREPARED FROM THE SUPPLEMENTED DOUGH BY INTRODUCTION OF 0.1% TO 3% OF AN ADDITIVE SELECTED FROM THE GROUP OF SODIUM SALTS OF ACYL LACTYLATES OF C14-C22 FATTY ACIDS, AND THE CONDENSATION PRODUCT OF FROM 10-95 PARTS BY WEIGHT OF ETHYLENE OXIDE AND CORRESPONDINGLY FROM 90-5 PARTS BY WEIGHT OF A PARTIAL GLYCEROL ESTER BY A C10-C24 FATTY ACID CONTAINING AT LEAST 10 WEIGHT PERCENT NONOGLYCERIDE CONTENT WITH DIGLYCERIDES, TRIGLYCERIDES AND GLYCERINE THE BALANCE. THE SUPPLEMENT MAY BE ADDED AT LEVELS AS HIGH AS 40% WHEAT FLOUR WEIGHT BY USE OF 0.5% OF THE ADDITIVE. A PROTEIN SOURCE MATERIAL MAY ALSO BE ADDED TO SUPPLEMENT THE PROTEIN CONTENT OF A PRODUCT PREPARED FROM THE SUPPLEMENTED DOUGH SO LONG AS THE ADDITIVE IS PRESENT THEREIN.
Inventors
- 👤 C Tsen
- 👤 W Hoover
Bibliographic Details
Claims Analysis
Total Claims: 0References 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) | 1976-08-13 | 1977-02-12 | 1977-08-14 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-08-13 | 1981-02-12 | 1981-08-14 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-08-13 | 1985-02-12 | 1985-08-14 | $7700.00 | Window Closed / Lapsed |