US4053641A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of making yeast food products
Assignee: Individual
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Filing: 1975-10-23
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Granted: 1977-10-11
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Expires: 1995-10-23
Abstract
Abstract Yeast food products are made by a method which (1) eliminates the necessity of handling sticky dough, (2) eliminates the use of dusting flour, and (3) shortens the time for making the food product by eliminating the necessity of kneading and multiple fermentation periods. An under-developed dough is formulated without the addition of shortening and placed between a plastic sheet whose surfaces which contact the dough are uniformly coated with shortening. The dough is flattened between the plastic sheets, the upper sheet of the plastic sheet folded back, and the dough folded and again flattened between the plastic sheets. This is repeated until the dough has a uniform color, indicating that the dough has been properly developed. The dough is then shaped, allowed to rise by yeast fermentation and baked in a conventional manner.
Inventors
- 👤 Homer R. Elling
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 10:35
CPC Classifications
A; A21; A21D; A21D8/00; A21D8/02
Claims Analysis
Total Claims: 7
Claim 1
Independent Claim
148 words
A quick method of making yeast-raised bread products which eliminates sticky doughs and the requirements of kneading and multiple yeast fermentation periods,, comprising: preparing a yeast containing underdeveloped flour dough without the addition of any fat, incorporating fat uniformly throughout the dough and developing the gluten of the dough by a. placing the dough between a flexible sheet material whose surfaces contacting the dough have been previously coated with a liquid fat, b. flattening the dough between the sheets of flexible material, and in contact with the surfaces of the sheet material coated with the liquid fat, c. removing the flexible sheet to expose the flattened dough, d. folding the dough on itself, e. repeating steps (b), (c) and (d) to develop the gluten of the flour and until the dough has a uniform color, indicating proper development thereof, allowing the dough to rise, and baking the dough.
Claim 2
Dependent Claim
148 words
A quick method of making yeast-raised bread products which eliminates sticky doughs and the requirements of kneading and multiple yeast fermentation periods,, comprising: preparing a yeast containing underdeveloped flour dough without the addition of any fat, incorporating fat uniformly throughout the dough and developing the gluten of the dough by a. placing the dough between a flexible sheet material whose surfaces contacting the dough have been previously coated with a liquid fat, b. flattening the dough between the sheets of flexible material, and in contact with the surfaces of the sheet material coated with the liquid fat, c. removing the flexible sheet to expose the flattened dough, d. folding the dough on itself, e. repeating steps (b), (c) and (d) to develop the gluten of the flour and until the dough has a uniform color, indicating proper development thereof, allowing the dough to rise, and baking the dough.
Claim 3
Dependent Claim
14 words
The method of claim 1 wherein the sheet material is a synthetic plastic material.
Claim 4
Dependent Claim
20 words
The method of claim 1 wherein the fat is selected from the group consisting of edible vegetable and animal fats.
Claim 5
Independent Claim
150 words
A method of making yeast-raised bread products comprising: preparing an active yeast mixture, adding flour, salt and milk to the yeast mixture without the addition of any fat to make an under-developed dough, incorporating fat uniformly throughout the dough and developing the gluten of the dough by a. placing the dough on a plastic sheet material whose surface has been previously uniformly coated with liquid fat, b. covering the dough with the plastic sheet material, in contact with the liquid fat, c. flattening the dough between the sheets of plastic sheet material, d. removing the sheet from the flattened dough, e. folding the dough on itself, f. repeating the steps of (b), (c), (d) and (e) until the gluten of the dough is developed and the dough develops a uniform color, forming the dough into the desired shape, allowing the dough to rise by yeast fermentation, and baking the dough.
Claim 6
Independent Claim
150 words
A method of making yeast-raised bread products comprising: preparing an active yeast mixture, adding flour, salt and milk to the yeast mixture without the addition of any fat to make an under-developed dough, incorporating fat uniformly throughout the dough and developing the gluten of the dough by a. placing the dough on a plastic sheet material whose surface has been previously uniformly coated with liquid fat, b. covering the dough with the plastic sheet material, in contact with the liquid fat, c. flattening the dough between the sheets of plastic sheet material, d. removing the sheet from the flattened dough, e. folding the dough on itself, f. repeating the steps of (b), (c), (d) and (e) until the gluten of the dough is developed and the dough develops a uniform color, forming the dough into the desired shape, allowing the dough to rise by yeast fermentation, and baking the dough.
Claim 7
Dependent Claim
25 words
The method of claim 4 wherein the amount of water incorporated into the dough is about 70%, based on the flour content of the dough.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-10-10 | 1981-04-11 | 1981-10-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-10-10 | 1985-04-11 | 1985-10-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-10-10 | 1989-04-11 | 1989-10-11 | $7700.00 | Window Closed / Lapsed |