US3962480A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Bread including nutritional amounts of magnesium
Assignee: Individual
•
Filing: 1974-07-19
•
Granted: 1976-06-08
•
Expires: 1994-07-19
Abstract
Abstract Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour. The bread also includes L-lysine monohydrochloride in amounts of from 0.5 to 6.0 parts by weight per part by weight of added magnesium, and the bread is of good commercial quality with no bitter taste.
Inventors
- 👤 Sidney K. Wolf
- 👤 Robert M. Cavanaugh
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 15:15
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/24; A21D2/245; A21D2/02
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
100 words
In a bread made with wheat flour which is reduced in magnesium content relative to the wheat from which the flour is obtained, and to which magnesium has been added in an amount of from about 45 to 120 mg. per six ounces of the bread to replace magnesium removed during processing of the wheat, which magnesium renders the bread noticeably bitter in taste, the improvement wherein the bitter taste imparted by said magnesium is eliminated by including in the bread from about 0.5 to about 6.0 parts by weight of L-lysine monohydrochloride per part by weight of added magnesium.
Claim 2
Dependent Claim
100 words
In a bread made with wheat flour which is reduced in magnesium content relative to the wheat from which the flour is obtained, and to which magnesium has been added in an amount of from about 45 to 120 mg. per six ounces of the bread to replace magnesium removed during processing of the wheat, which magnesium renders the bread noticeably bitter in taste, the improvement wherein the bitter taste imparted by said magnesium is eliminated by including in the bread from about 0.5 to about 6.0 parts by weight of L-lysine monohydrochloride per part by weight of added magnesium.
Claim 3
Dependent Claim
26 words
An improved bread according to claim 1 wherein the bread includes from about 0.8 to about 4.5 parts of L-lysine monohydrochloride per part of added magnesium.
Claim 4
Dependent Claim
19 words
An improved bread according to claim 1 wherein the bread includes a highly proteinaceous bean or fish protein source.
Claim 5
Dependent Claim
13 words
An improved bread according to claim 3 wherein the protein comprises soy protein.
Claim 6
Dependent Claim
14 words
An improved bread according to claim 3 wherein the protein source comprises soy flour.
Claim 7
Dependent Claim
25 words
An improved bread according to claim 1 wherein the amount of magnesium added is at least about 60 mg. per six ounces of the bread.
Claim 8
Dependent Claim
19 words
An improved bread according to claim 1 wherein the added magnesium is added in the form of magnesium carbonate.
Claim 9
Dependent Claim
26 words
An improved bread according to claim 7 in which the amount of added magnesium is at least about 60 mg. per six ounces of the bread.
Claim 10
Dependent Claim
30 words
An improved bread according to claim 8 in which the L-lysine monohydrochloride is present in an amount of from about 0.8 to about 4.5 parts per part of added magnesium.
References Cited (Backward Citations)
US3756832A
Cited
US3852497A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1979-06-08 | 1979-12-08 | 1980-06-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1983-06-08 | 1983-12-08 | 1984-06-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1987-06-08 | 1987-12-08 | 1988-06-08 | $7700.00 | Window Closed / Lapsed |