US PATENT SUBCLASS 426 / 18
.~ Of farinaceous cereal or cereal material

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
18.~ Of farinaceous cereal or cereal material {4}
19  DF  .~.~> Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive {7}
27  DF  .~.~> Treating a hydrated wheat flour system containing Saccharomyces cerevesiae
28  DF  .~.~> Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme {1}
31  DF  .~.~> Of bran, husk, or by-product, e.g., distillers residue, etc.

DEFINITION

Classification: 426/18

(under subclass 7) Processes wherein the substrate contains some tissue derived from a farinaceous cereal or cereal product.

SEE OR SEARCH THIS CLASS, SUBCLASS:

48, for the fermentation of starches and carbohydrates, per se, derived from cereal type plant materials.