Patents by Inventor Jack Kern Krum

Jack Kern Krum 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).

  • Porous yeast leavened dough product
    Patent number: 4109023
    Abstract: A yeast leavened dough product, such as an English muffin, having a high and uniform level of porosity contains as an additive therefor, for each 100 parts by weight of flour, from about 0.20 to 5.0 parts by weight of rice flour and from about 0.06 to 1.0 part by weight of fumaric acid.
    Type: Grant
    Filed: April 25, 1977
    Date of Patent: August 22, 1978
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Dugan Allan Rucker, Louis Albert Wollermann, Jack Kern Krum
  • Yeast leavened dough composition
    Patent number: 4028471
    Abstract: A yeast leavened dough composition containing, for each 100 parts by weight of flour, an additive comprising from 0.0020 to 0.0120 parts by weight of a peroxide oxidizing agent and from 0.0025 to 0.090 parts by weight of either sorbic acid or a sodium, potassium or calcium salt of sorbic acid, the ratio of peroxide to sorbate being no greater than one with more than 0.0075 parts by weight of peroxide. A baked product produced from such a composition has a number of improved characteristics including crumb resiliency, overall texture, structure and shelf life.
    Type: Grant
    Filed: December 1, 1975
    Date of Patent: June 7, 1977
    Assignee: International Telephone and Telegraph Corporation
    Inventors: Jack Kern Krum, Louis Albert Wollermann, Dugan Allan Rucker