Method for producing a gluten-based baked product
CA 2555419 C · Owner: Leroux, Patrick · Inventors: Boursier, Bernard; Leroux, Patrick
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten at least 15 % water, an improving agent and optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise and; baking the dough in order to obtain the baked product. The invention is characterized in that the dough to be baked comprises with regard to the weight of the dough 3 to 15 % by weight of an improving agent selected from the group consisting of maltodextrins pyrodextrins, polydextrose and oligosaccharides alone or mixed with one another and 0.005 to 1 % by weight of a reducing agent selected from the group …
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 February 9, 2005 and granted November 19, 2013. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended February 9, 2025.
- Certificates of supplementary protection extend only drug patents, and it isn't classified as one.
- 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.