Patents by Inventor Maura M. Bean

Maura M. Bean 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).

  • Method for preparing improved quality rice-containing baked products
    Patent number: 4508736
    Abstract: Rice flour obtained from medium and/or short grain rice is hydrated with water under selected conditions to improve baking performance and obtain improved quality rice-containing baked products. A novel formulation to prepare a rice flour layer cake free of wheat, milk and eggs is disclosed.
    Type: Grant
    Filed: September 24, 1982
    Date of Patent: April 2, 1985
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Maura M. Bean, Kazuko D. Nishita, Elizabeth A. Hoops
  • Process for improving baking properties of unbleached flour
    Patent number: 4259362
    Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.Unbleached bread flour is simultaneously ground and heated and then subjected to three air-classification steps to obtain a flour suitable for use in high-sugar baked goods.
    Type: Grant
    Filed: January 19, 1979
    Date of Patent: March 31, 1981
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Max M. Hanamoto, Maura M. Bean
  • Process for improving baking properties of unbleached cake flour
    Patent number: 4157406
    Abstract: Unbleached cake flour is heated at a temperature of 49.degree.-93.degree. C. for 1 hour to ten weeks to improve its baking properties. Starch is subjected to controlled swelling by heating in the presence of excess moisture at a temperature of 54.degree.-71.degree. C. Either treated material or mixtures of both may be substituted for unbleached flour in high-sugar baked good mixes to obtain improved baking properties such as texture, grain, volume, and eating quality.
    Type: Grant
    Filed: February 15, 1977
    Date of Patent: June 5, 1979
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Max M. Hanamoto, Maura M. Bean
  • Process for improving quality of protein-fortified baked goods
    Patent number: 3949093
    Abstract: The quality of protein-fortified baked goods is improved by incorporation of certain additives into the dough prior to baking. The additives are fatty acid esters of polyoxyethylene ethers of either propylene glycol glycosides or glycerol glycosides.
    Type: Grant
    Filed: April 2, 1973
    Date of Patent: April 6, 1976
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: Charles L. Mehltretter, Maura M. Bean