US PATENT SUBCLASS 426 / 19
.~.~ Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive

Current as of: June, 1999
Click HD for Main Headings
Click for All Classes

Internet Version by PATENTEC © 1999      Terms of Use


426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
18  DF  .~ Of farinaceous cereal or cereal material {4}
19.~.~ Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive {7}
20  DF  .~.~.~> Including additional enzyme, enzyme producing material, or microorganism
21  DF  .~.~.~> Including plant tissue other than wheat derived
22  DF  .~.~.~> Peroxide
23  DF  .~.~.~> Amino acid, separated peptide linkage or derivative
24  DF  .~.~.~> Carboxyl containing ester other than triglyceridic
25  DF  .~.~.~> Carboxylic acid or salt thereof, e.g., vinegar, etc.
26  DF  .~.~.~> Inorganic compound containing other than NaCl

DEFINITION

Classification: 426/19

(under subclass 18) 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.

(1) Note. Such unqualified terms as to the use of yeast type as yeast, per se, baker's yeast, leaven, or unqualified processing steps as fermenting, leavening, proofing, proving, expansion, raising, adding a starter, are sufficient to bring a document within this or the indented subclass.

(2) Note. The inclusion of an active enzyme in a process claim is regarded as being a fermentation reaction even if the claim fails to recite that a fermentation reaction is actually taking place.

(3) Note. Flour unqualified is interpreted as wheat flour.