Method for producing bread
CA 1109727 A · Owner: Nisshin Flour Milling Co. Ltd. · Inventors: Endo, Shigeru; Tanaka, Kenji
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The disclosure describes a method for producing bread, which comprises kneading a dough together with (a) an L-ascorbic acid and (b) an additive selected from divalent carboxylic acids having the general formula (1), and salts thereof wherein, n is 0 or 1 X denotes a hydrogen, atom, an amino group or a hydroxyl group and each of Z and Z', is a hydrogen atom; or Z and X and/or Z' and Y represent in a combined form, an oxygen atom; cystine methionine, alums and, nicotinic acids allowing the thus kneaded dough to ferment and then baking the thus fermented dough.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Granted September 29, 1981. A Canadian patent filed before October 1, 1989 lasted 17 years from grant, so its term ended September 29, 1998.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.