Patents by Inventor Johannes H. Van Eijk

Johannes H. Van Eijk 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).

  • Tortilla
    Patent number: 5510126
    Abstract: The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.
    Type: Grant
    Filed: April 8, 1994
    Date of Patent: April 23, 1996
    Assignee: Gist-Brocades N.V.
    Inventors: Johannes H. Van Eijk, Merna Legel
  • Process of making substrate-limited doughs
    Patent number: 5385742
    Abstract: A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO.sub.2 gas produced during the proof is controlled and limited by the amount of fermentable sugar(s) present in the dough.
    Type: Grant
    Filed: September 23, 1993
    Date of Patent: January 31, 1995
    Assignee: Gist-Brocades N.V.
    Inventor: Johannes H. Van Eijk
  • Retarding the firming of bread crumb during storage
    Patent number: 5023094
    Abstract: Retardation of crumb firming during storage of a bread product by the incorporation of an effective amount of a thermostable glucanase into the dough before baking which thermostable glucanase restrains the retrogradation of the amylopectin without substantially affecting the amylose component of the starch.
    Type: Grant
    Filed: October 16, 1989
    Date of Patent: June 11, 1991
    Assignee: Gist-Brocades N.V.
    Inventor: Johannes H. Van Eijk