US PATENT SUBCLASS 426 / 27
.~.~ Treating a hydrated wheat flour system containing Saccharomyces cerevesiae

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}
27.~.~ Treating a hydrated wheat flour system containing Saccharomyces cerevesiae

DEFINITION

Classification: 426/27

(under subclass 18) Processes involving the nonadditive treatment of a hydrated flour system.

SEE OR SEARCH THIS CLASS, SUBCLASS:

496+, for processes of treating or preparing dough products wherein a fermentation process is not positively recited.