Flour and dough compositions and related methods

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

Reexamination Certificate

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C426S511000, C426S549000, C426S551000, C426S622000

Reexamination Certificate

active

11108514

ABSTRACT:
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from the treated portion of wheat grain.

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patent: 5114079 (1992-05-01), Curran
patent: 5164013 (1992-11-01), Posner et al.
patent: 5240733 (1993-08-01), Tkac
patent: 5395639 (1995-03-01), Chawan et al.
patent: 5523109 (1996-06-01), Hellweg et al.
patent: 5908940 (1999-06-01), Lane et al.
patent: 6610349 (2003-08-01), Delrue et al.
patent: 6899907 (2005-05-01), Monsalve-Gonzalez et al.
patent: 2003/0104103 (2003-06-01), Monsalve-Gonzalez et al.
patent: 2003/0108652 (2003-06-01), Monsalve-Gonzalez et al.

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