Method of improving dough and bread quality
CA 2444960 C · Owner: Soe, Jorn Borch · Inventors: Bojsen, Kirsten; Poulsen, Charlotte Horsmans; Soe, Jorn Borch
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid wherein said enzyme is incapable, or substantially incapable of hydrolyzing a triglyceride and/or a 1monoglyceride, or a composition comprising said enzyme and mixing the dough , components to obtain the 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
- Filed May 17, 2002 and granted August 9, 2011. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended May 17, 2022.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by May 17, 2024.
- 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.