Food or edible material: processes – compositions – and products – Fermentation processes – With glucose oxidase
Reexamination Certificate
2008-03-11
2008-03-11
Tran, Lien (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
With glucose oxidase
C426S020000, C426S027000, C426S061000, C426S062000
Reexamination Certificate
active
11068333
ABSTRACT:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
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Domingues David J.
Hoel Vicky V.
McIntyre Tammy L.
Moder Gregg J.
General Mills Marketing, Inc.
Hornilla Arlene L.
Pribnow Scott
Tran Lien
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