Preparation method of dough for flour foods
US6326048A · kind A · utility
4Cited by
0References
4Claims
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Key dates
| Filing date | Sep 1, 1998 |
| Grant date | Dec 4, 2001 |
| Priority date | — |
| Expiry date | Sep 1, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A preparation method of dough for processed foods such as bread essentially made of wheat flour, wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of wheat flour to enhance the quality of the processed foods without using any food additives.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.