US4650681A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Bakery products
Assignee: Jamestown Holdings Pty Ltd
•
Filing: 1984-10-23
•
Granted: 1987-03-17
•
Expires: 2004-10-23
Abstract
Abstract Wholegrain bakery products such as bread or biscuits which incorporate whole grains of cereal such as wheat or rye are made by using heat-treated microporous grain. This avoids extensive pre-soaking required for hydrating natural untreated grain.
Inventors
- 👤 Geoffrey F. Greethead
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 17:06
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/36; A21D13/00; A21D13/02
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
71 words
A process for the preparation of a wholegrain bakery product incorporating whole or partial grains, which comprises: heat-treating whole or partial grains at a temperature and for a period of time sufficient to vaporize water in the grain, thereby producing a microporous grain; hydrating the microporous grain by addition of water thereto; mixing the hydrated microporous grain with other bakery-making ingredients; and cooking the mixture to form a wholegrain bakery product.
Claim 2
Dependent Claim
71 words
A process for the preparation of a wholegrain bakery product incorporating whole or partial grains, which comprises: heat-treating whole or partial grains at a temperature and for a period of time sufficient to vaporize water in the grain, thereby producing a microporous grain; hydrating the microporous grain by addition of water thereto; mixing the hydrated microporous grain with other bakery-making ingredients; and cooking the mixture to form a wholegrain bakery product.
Claim 3
Dependent Claim
59 words
A process according to claim 1 wherein said bakery product is wholegrain bread, and said process comprises adding water to the microporous grain and leaving for 30 seconds to 5 minutes to allow the microporous grain to be hydrated; adding remaining bread-making ingredients and forming a dough; and fermenting, dividing and baking the dough to form a wholegrain bread.
Claim 4
Dependent Claim
13 words
A process according to claim 1 wherein the bakery product is a biscuit.
Claim 5
Dependent Claim
17 words
A process according to claim 1 wherein the microporous grain has a density of 0.3 to 0.7.
Claim 6
Dependent Claim
29 words
A process according to claim 1 wherein the microporous grain is such that substantially all the pores of the microporous grain fall in the range 0.5 to 100 microns.
Claim 7
Dependent Claim
19 words
A process according to claim 1 wherein the microporous grain has a moisture content of 5 to 8 wt%.
Claim 8
Dependent Claim
25 words
A process according to claim 1 wherein the grain is microporous wheat of density 0.4 to 0.6, or microporous rye of density 0.3 to 0.5.
Claim 9
Dependent Claim
13 words
A process according to claim 1 wherein the microporous grain has been disrupted.
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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) | 1990-03-16 | 1990-09-15 | 1991-03-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-03-16 | 1994-09-15 | 1995-03-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-03-16 | 1998-09-15 | 1999-03-17 | $7700.00 | Window Closed / Lapsed |