US PATENT SUBCLASS 426 / 22
.~.~.~ Peroxide

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  DF  .~.~ Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive {7}
22.~.~.~ Peroxide

DEFINITION

Classification: 426/22

(under subclass 19) Processes which involve either the mixing with or treatment of a hydrated wheat flour system with a peroxide containing compound, prior to or concurrent with, the yeast fermentation step.