US PATENT SUBCLASS 426 / 25
.~.~.~ Carboxylic acid or salt thereof, e.g., vinegar, etc.

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}
25.~.~.~ Carboxylic acid or salt thereof, e.g., vinegar, etc.

DEFINITION

Classification: 426/25

(under subclass 19) Processes which involve the addition to and or treatment of a hydrated wheat flour system with a carboxylic acid (R-COOH) or a salt thereof, prior to or concurrent with, the yeast fermentation step.

(1) Note. Vinegar is regarded for purposes herein as being an organic acid.