US4393084A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Bread mix and process
Assignee: Nabisco Brands Inc
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Filing: 1981-06-01
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Granted: 1983-07-12
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Expires: 2001-06-01
Abstract
Abstract Disclosed are a dry mix and a process which enable the quick preparation of high quality bread. The dry mix is characterized by its ability to form a high quality bread in less than two hours, and preferably less than about 90 minutes. In its broad aspects, the mix requires the presence of flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner comprising either calcium stearoyl-2-lactylate or sodium stearoyl-2-lactylate. The combined action of the ingredients in this simplified bread formula permits the elimination of the fermentation and kneading steps directly following mixing of the bread mix with water. This permits a simplified process comprising: mixing the dry mix with water to form a dough, shaping the dough for baking, proofing the units for from about 30 to about 45 minutes, and baking.
Inventors
- 👤 Seymour Pomper
- 👤 Glenn D. LaBaw
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 23:34
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/002; A21D10/005
Claims Analysis
Total Claims: 28
Claim 1
Independent Claim
85 words
A process for preparing bread which comprises: mixing water with a dry bread mix to form a dough, the dry mix comprising flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner selected from the group consisting of calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, and mixtures of these, all percentages based on the weight of the dry mix; shaping the dough into units for baking; proofing the shaped units for from about 30 to about 45 minutes; and baking.
Claim 2
Dependent Claim
85 words
A process for preparing bread which comprises: mixing water with a dry bread mix to form a dough, the dry mix comprising flour, from 1.5 to 2.5% quick-leavening active dry yeast, and from 0.1 to 0.75% of a dough conditioner selected from the group consisting of calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, and mixtures of these, all percentages based on the weight of the dry mix; shaping the dough into units for baking; proofing the shaped units for from about 30 to about 45 minutes; and baking.
Claim 3
Dependent Claim
27 words
A process according to claim 1 wherein the dough is rested for a period of from 3 to less than 15 minutes after mixing and before shaping.
Claim 4
Dependent Claim
25 words
A process according to claim 1 wherein the dough is shaped by flattening into a sheet and then rolling the sheet into a cylindrical shape.
Claim 5
Dependent Claim
24 words
A process according to claim 1 wherein the temperature of the water is within the range of from about 100° to about 140° F.
Claim 6
Dependent Claim
25 words
A process according to claim 1 wherein about 240 ml of water is added to from about 400 to about 410 grams of dry mix.
Claim 7
Dependent Claim
24 words
A process according to claim 1 wherein the ambient temperature during proofing is within the range of from about 80° to about 120° F.
Claim 8
Dependent Claim
19 words
A process according to claim 1 wherein the dry mix comprises from 1.65 to 2.15% quick-leavening active dry yeast.
Claim 9
Dependent Claim
23 words
A process according to claim 7 wherein the temperature of the water is within the range from about 100° to about 140° F.
Claim 10
Dependent Claim
28 words
A process according to claim 8 wherein the dough is rested for a period of from 3 to less than 15 minutes after mixing and prior to shaping.
Claim 11
Dependent Claim
23 words
A process according to claim 9 wherein the dough is rested for from 5 to 10 minutes after mixing and prior to shaping.
Claim 12
Dependent Claim
47 words
A process according to claim 9 wherein the step of mixing the water with the dry bread mix is terminated upon adherence of substantially all of the flour to the resulting dough, and the dough is immediately rested without kneading to permit the dry ingredients to hydrate.
Claim 13
Dependent Claim
25 words
A process according to claim 11 wherein the dough is shaped by flattening into a sheet and then rolling the sheet into a cylindrical shape.
Claim 14
Dependent Claim
69 words
A bread mix characterized by its ability to form a high quality bread in less than two hours from addition of water to completion of baking, which comprises: flour; from 1.5 to 2.5% quick-leavening active dry yeast; and from 0.1 to 0.75% of a dough conditioner selected from the group consisting of calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, and mixtures of these; all percentages based on the weight of the mix.
Claim 15
Dependent Claim
69 words
A bread mix characterized by its ability to form a high quality bread in less than two hours from addition of water to completion of baking, which comprises: flour; from 1.5 to 2.5% quick-leavening active dry yeast; and from 0.1 to 0.75% of a dough conditioner selected from the group consisting of calcium stearoyl-2-lactylate, sodium stearoyl-2-lactylate, and mixtures of these; all percentages based on the weight of the mix.
Claim 16
Dependent Claim
30 words
A bread mix according to claim 13 wherein the quick-leavening active dry yeast is employed in an amount of from 1.65 to 2.15% based on the weight of the mix.
Claim 17
Dependent Claim
14 words
A bread mix according to claim 13 wherein the dough conditioner comprises sodium stearoyl-2-lactylate.
Claim 18
Dependent Claim
14 words
A bread mix according to claim 13 which further comprises sodium chloride and sugar.
Claim 19
Dependent Claim
67 words
A bread mix according to claim 13 for preparing French bread wherein the flour comprises high gluten wheat flour; the dough conditioner comprises sodium stearoyl-2-lactylate at a level of from about 0.1 to about 0.2% based on the weight of the mix; and the mix further comprises inactive dry yeast at a level of from about 0.1 to about 0.5% based on the weight of the mix.
Claim 20
Dependent Claim
67 words
A bread mix according to claim 17 which consists essentially of: high gluten wheat flour; from about 0.2% to about 0.3% inactive dry yeast; from about 1.5 to about 2.5% sodium chloride; from about 1.5 to about 2.5% sugar; from about 0.1 to about 0.15% sodium stearoyl-2-lactylate; and from about 1.75 to about 1.95% quick-leavening active dry yeast; all percentages based on the weight of the mix.
Claim 21
Dependent Claim
43 words
A bread mix according to claim 13 for preparing white bread wherein the flour comprises high gluten wheat flour, and the dough conditioner comprises sodium stearoyl-2-lactylate at a level of from about 0.4 to about 0.6% based on the weight of the mix.
Claim 22
Dependent Claim
66 words
A bread mix according to claim 19 which consists essentially of: high gluten wheat flour; from about 4 to about 6% sugar; from about 1.5 to about 2.5% sodium chloride; from about 4 to about 8% granular shortening; from about 0.4 to about 0.6% sodium stearoyl-2-lactylate; and from about 1.75 to about 1.95% quick-leavening active dry yeast; all percentages based on the weight of the mix.
Claim 23
Dependent Claim
56 words
A bread mix according to claim 13 for preparing rye bread wherein the flour comprises a blend of high gluten wheat flour and rye flour; the dough conditioner comprises sodium stearoyl-2-lactylate in an amount of from about 0.4 to about 0.6% based on the weight of the mix; and the mix further comprises rye bread flavorant.
Claim 24
Dependent Claim
91 words
A bread mix according to claim 21 which consists essentially of: a blend of high gluten wheat flour and rye flour; flavorants; from about 0.2 to about 0.3% inactive dry yeast; from about 1.5 to about 2.5% non-fat dry milk; from about 1.0 to about 2.5% sodiium chloride; from about 1.0 to about 2.5% sugar; from about 1.0 to about 2.0% granular shortening; from about 0.4 to about 0.6% sodium stearoyl-2-lactylate; and from about 1.75 to about 1.95% quick-leavening active dry yeast; all percentages based on the weight of the mix.
Claim 25
Dependent Claim
84 words
A bread mix according to claim 21 wherein the rye bread flavorant comprises, based on the weight of the flavorant: rye flour, about 3 to about 9% dill seed, about 4 to about 10% caraway, about 15 to about 40% salt, about 0.25 to about 2% fennnel; about 0.05 to about 2.5% onion powder; about 0.1 to about 1% acetic acid; about 2.5 to about 10% lactic acid; about 2.5 to about 8% phosphoric acid, about 0.1 to about 0.4% propionic acid; and spices.
Claim 26
Dependent Claim
60 words
A bread mix according to claim 13 for preparing pumpernickel bread wherein the flour comprises a blend of high gluten wheat flour, rye flour and pumpernickel meal; the dough conditioner comprises sodium stearoyl-2-lactylate in an amount of from about 0.4 to about 0.6% based on the weight of the mix; and the mix further includes brown colorant and pumpernickel flavorant.
Claim 27
Dependent Claim
85 words
A bread mix according to claim 24 which consists essentially of: a blend of high gluten wheat flour, rye flour and pumpernickel meal; flavorants; brown colorant; from about 0.2 to about 0.3% inactive dry yeast; from about 1.0 to about 2.5% sodium chloride; from about 1.0 to 2.5% sugar; from about 1.0 to about 2.0% granular shortening; from about 0.4 to about 0.6% sodium stearoyl-2-lactylate; and from about 1.75 to about 1.95% quick-leavening active dry yeast; all percentages based on the weight of the mix.
Claim 28
Dependent Claim
14 words
A product prepared according to the process of either of claims 1 or 12.
References Cited (Backward Citations)
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US3897568A
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US3962480A
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US4109018A
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-07-11 | 1987-01-10 | 1987-07-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-07-11 | 1991-01-10 | 1991-07-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-07-11 | 1995-01-10 | 1995-07-12 | $7700.00 | Window Closed / Lapsed |