US PATENT SUBCLASS 426 / 23
.~.~.~ Amino acid, separated peptide linkage or derivative

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  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}
23.~.~.~ Amino acid, separated peptide linkage or derivative

DEFINITION

Classification: 426/23

(under subclass 19) Processes which involve the addition to or treatment of a hydrated dough system with an amino acid or compound containing two or more amino acids joined together by a peptide linkage, prior to or concurrent with, the yeast fermentation step, e.g., proteins, protein hydrolyzates, etc..

(1) Note. Processes which employ protein containing material e.g., meat, eggs, etc.., in a nonseparated state are excluded herefrom and will be found below in the schedule.