Patents by Inventor Louis A. Wollermann

Louis A. Wollermann has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Reduction of mixing time of yeast leavened dough compositions
    Patent number: 4239783
    Abstract: The mixing time required to develop yeast leavened dough compositions is reduced by incorporating in the dough composition prior to mixing from 0.001 to 0.015 parts by weight of sorbic acid or a sodium, potassium or calcium salt of sorbic acid, for each 100 parts by weight of flour. The reduced mixing time is achieved without adverse effect on the quality of the baked product and without significant reduction in tolerance to overmixing by the dough composition.
    Type: Grant
    Filed: November 18, 1977
    Date of Patent: December 16, 1980
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Louis A. Wollermann, Dugan A. Rucker, Jack K. Krum