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Class Information
Number: 426/19
Name: Food or edible material: processes, compositions, and products > Fermentation processes > Of farinaceous cereal or cereal material > Preparing or treating a hydrated wheat flour system containing saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive
Description: Processes which involves the preparation or treatment of a hydrated wheat flour system containing the yeast, i.e., Saccharomyces cerevesiae, wherein the preparation of treatment involves the combining of deverse food materials or the use of a permanent additive.










Sub-classes under this class:

Class Number Class Name Patents
426/23 Amino acid, separated peptide linkage or derivative 36
426/24 Carboxyl containing ester other than triglyceridic 28
426/25 Carboxylic acid or salt thereof, e.g., vinegar, etc. 21
426/20 Including additional enzyme, enzyme producing material, or microorganism 203
426/21 Including plant tissue other than wheat derived 77
426/26 Inorganic compound containing other than nacl 20
426/22 Peroxide 6


Patents under this class:
1 2 3 4 5 6

Patent Number Title Of Patent Date Issued
8522673 Food heating device Sep. 3, 2013
8512773 Method of making bread Aug. 20, 2013
8486468 Porphyrin containing lactic acid bacterial cells and use thereof Jul. 16, 2013
8435578 Methods and systems to prepare yeasted dough products May. 7, 2013
8420146 High-purity Rebaudioside D and low-calorie bread containing the same Apr. 16, 2013
8383173 Method of making bread Feb. 26, 2013
8354131 Microwavable food products Jan. 15, 2013
8298603 Process for manufacturing a sweetener and use thereof Oct. 30, 2012
8124149 Microwavable food products Feb. 28, 2012
8057832 Microwavable food products Nov. 15, 2011
8053006 Method of making bread and bread made by the method Nov. 8, 2011
8029834 Method of making bread and bread made by the method Oct. 4, 2011
7981458 Food material and food product using the same Jul. 19, 2011
7867528 Method for producing bread Jan. 11, 2011
7704535 Freezer to retarder to oven dough Apr. 27, 2010
7588925 Phospholipases and uses thereof Sep. 15, 2009
7544795 Recombinant hexose oxidase, a method of producing same and use of such enzyme Jun. 9, 2009
7355004 Protein lipase inhibitor for flour and dough Apr. 8, 2008
7182969 Apparatus and method for continuous rework fermentation Feb. 27, 2007
7175865 Method of producing frozen dough, and related products Feb. 13, 2007
7172776 Dough product and method for making same Feb. 6, 2007
7115293 Dough compositions for the preparation of baked products Oct. 3, 2006
7014878 Refrigerated extended shelf-life bread products Mar. 21, 2006
6924366 Recombinant hexose oxidase, a method of producing same and use of such enzyme Aug. 2, 2005
6884443 Compositions and methods relating to freezer-to-oven doughs Apr. 26, 2005
6881431 Microwave heatable bread-based fast food Apr. 19, 2005
6830770 Polydextrose as anti-staling agent Dec. 14, 2004
6764700 Deep dish pizza crust Jul. 20, 2004
6743457 Reprocessed batter and method for continuous rework fermentation Jun. 1, 2004
RE38507 Antistaling process and agent Apr. 27, 2004
6682765 Method for producing cereal bread Jan. 27, 2004
6663903 Methods for using xyloglucan endotransglycosylase in baking Dec. 16, 2003
6649198 Process for producing bread Nov. 18, 2003
6623777 Microwave heatable bread-based fast food Sep. 23, 2003
6616954 Solvent released encapsulated yeast Sep. 9, 2003
6610334 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpio Aug. 26, 2003
6586024 Method of producing shelf-stable, unbaked bread products Jul. 1, 2003
6579546 Method of making microwavable yeast-leavended bakery product containing dough additive Jun. 17, 2003
6579547 Method of making refrigeratable dough compositions for the preparation of baked products Jun. 17, 2003
6537600 Multiple-stage energy-efficient produce processing system Mar. 25, 2003
6419965 Method for preparing leavened dough or leavened puff pastry food products Jul. 16, 2002
6383530 Method for the pre-baking treatment of shaped and frozen bread dough May. 7, 2002
6365204 Preparation of dough and baked products Apr. 2, 2002
6358543 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products Mar. 19, 2002
6306445 Methods for using dehydrogenases in baking Oct. 23, 2001
6296883 Use of laccase in baking Oct. 2, 2001
6251626 Recombinant hexose oxidase, a method of producing same and use of such enzyme Jun. 26, 2001
6251444 Dough product and method for improving bread quality Jun. 26, 2001
6242014 Methods for using pectate lyases in baking Jun. 5, 2001
6190707 Cold-sensitive bread-making yeasts Feb. 20, 2001

1 2 3 4 5 6










 
 
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