Matches 151 - 200 out of 302 < 1 2 3 4 5 6 7 >
Match Document Document Title
4508736 Method for preparing improved quality rice-containing baked products  
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...
4501757 Yeast and dough condition compositions  
Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said...
4500551 Agents for improving bread in quality and bread containing same  
Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.
4500548 Fermentation aid for conventional baked goods  
A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a...
4494654 Salad bar insert  
A salad bar insert is disclosed which includes upper and lower panels which are bonded together. The upper and lower panels define openings sized to receive containers of salad foods. In addition,...
4481222 Dry mix for bread  
Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening...
4477479 Liquid dough conditioners and dough product containing same  
Liquid dough conditioners for bakery goods are disclosed which comprise a blend of diacetyl tartaric acid esters of glycerides, glycerides, and either lactic acid or an acyl lactylic acid. These...
4465700 Dough mixing for farinaceous foodstuff production  
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added...
4463020 Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy  
Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by...
4450177 Method of producing frozen yeast-leavened dough  
A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened,...
4436758 Dough conditioning composition  
The present invention is concerned with the production of new and improved dough conditioners for use in the manufacture of yeast leavened baked products. The dough conditioners of the present...
4416904 Shelf stable pizza and method for preparing same  
A shelf stable pizza composite comprising a baked crust component having a pH of not more than about 5.0, a tomato based sauce component having a pH not above about 4.6 and a cheese component...
4414237 Process for preparing a sauce containing bread crumbs and product thereof  
The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an...
4414228 Process for preparing deep-frozen yeast bread dough  
The present invention relates to a process for preparing bread dough which may be deep-frozen with a view to long conservation thereof, characterized in that the yeast used was previously subjected...
4407827 Method for the production of bread  
A process for producing a bread product comprising the steps of adding a portion of the required amount of water to wheat flour and yeast, kneading the mixture with pressure to form an intermediate...
4406911 Method of producing and baking frozen yeast leavened dough  
A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened,...
4405648 Method for producing bread  
A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting...
4404227 Bread mix and process  
A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough...
4374150 Urea yeast food for baking  
An improved yeast food is provided for use in yeast leavened bakery products that exhibits improved nitrogen availability for the yeast. The yeast food includes urea as the nitrogen source compound...
4374151 Frozen dough for bakery products  
A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an...
4369193 Dough mixing for farinaceous foodstuff production  
A method of mixing dough for the production of soft bread, in which the energy added during mixing is sufficient to determine the cell structure of the finished product, the dough requiring...
4368209 Dough mixing for farinaceous foodstuff production  
Dough mixing for the production of farinaceous footstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added...
4366178 Freezing baked bread goods  
After baking bread dough goods in an oven at about 375° F., their temperature is lowered to at least about 120° F., and they are then cryogenically cooled to about 45° F. or below in about 5 to...
4364961 Manufacture of bread crumb-like product  
Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough...
4363826 Emulsifier composition and quality improvement method for starch containing foods  
An emulsifier composition for use in starch-containing foods prepared by melt-mixing a composition which is composed of specific ratios of saturated fatty acid monoglyceride and cis-type...
4357356 Bread and method for making same  
A method of producing a bread product from dough which does not contain any artificial preservatives includes partially baking the dough at the usual temperature, packing it in hermetic packages...
4350710 Method and an apparatus for the manufacture of baked products, especially bread  
The application relates to a baking method, wherein the quantity of dough necessary for the making of a one-piece baked product is primarily divided into small-sized, approximately round dumplings...
4348417 Potato snack and preparation thereof  
A process for the preparation of a novel potato snack product comprising mixing together a starch containing component, an active yeast, preferably baker's yeast, water and a sugar fermentable by...
4346115 Fermentation of acid-containing doughs  
Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The...
4342785 Process for maturing leaven  
The invention relates to a process for maturing leaven for bread making, comprising the steps of conveying the leaven in the form of a dough strand by means of pump pressure through an elongated,...
4341871 Active dried baker's yeast  
An active dried baker's yeast having a protein content of 47 to 60% and a high gas production is obtained from new yeast hybrids selected from the group consisting of Ng 2031 and Ng 2103. Drying is...
4327116 Bakery products consisting predominantly of bran and method of producing them  
Bakery products consisting predominantly of bran and a method of producing them are disclosed. The products are made by baking a dough, preferably in two stages, namely a baking stage and a drying...
4318931 Method of baking firm bread  
A method of baking firm bread in metal pans using microwave energy is described. The baking process of this invention involves a two-stage baking process utilizing conventional heating as a first...
4313961 Method of making a complete meal food product  
A flexible dough is rolled into a sheet. A section of the sheet is removed and a pastry portion is inserted within the space where the section was removed. The sheet with the inserted pastry is...
4308286 Process of producing non-docked fried dough crust  
A method for producing a laminated, imperforate or non-docked product. The dough is formulated and prepared for cooking by frying, during which partial delamination through the production and...
4305971 Dry composition for use in bakery products  
Vital wheat gluten in bakery products is replaced with a composition consisting essentially of wheat flour, wheat gluten and heat and acid converted corn starch dextrin. The composition may also...
4301179 Bread process using milk substitute  
The present invention relates to a bread dough for standard white bread which incorporates pea flour in an amount between about 2% to 3%. It has been discovered that pea flour in such a relatively...
4299847 Process for treating cereal grains  
A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours...
4296133 Method for producing bread  
A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as...
4293572 Process for applying a moisture barrier coating to baked and fried food products  
A composition of matter comprising a water in oil emulsion or colloidal dispersion prepared from an emulsified triglyceride or an emulsifier only in combination with an aqueous solution of a...
4287215 Bran bread and method for making same  
The invention relates to a method for making bran bread by preparing a dough based on wheat flour, bran and water, which is subjected to baking after fermentation, the said wheat flour being of the...
4271200 Method of preparing a frozen pizza  
A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving...
4259359 High protein wheat product  
A high protein, whole wheat grain expanded food product is prepared by the process of the present invention. Ground whole wheat is mixed with moisture and an edible acid to provide a dough. The...
4251549 Process for the production of bases for tarts and pizzas  
The invention relates to a process for the production of bases for tarts or pizzas from pastry of the dough type and a tool for carrying out the process. According to the process the dough is...
4248896 Process for baking bread  
A process for baking bread by separating a portion of the flour to be used into a wet gluten phase and a starch slurry phase, converting the starch slurry phase into sugar, combining the wet gluten...
4244980 Flour compositions  
Yeast-raised dough products containing 0-60% hard flour, 0-100% bleached soft wheat flour, from 0-70% bleached clear flour and, based on total amount of bleached soft wheat flour and bleached clear...
4233321 White pan bread and roll process and product  
White pan bread and rolls characterized by significantly prolonged shelf-life are produced by replacing 10 to 50% of the sugar and fat content of standard dough formulations for such bakery...
4218480 Production of particulated stale bread  
Stale, coherent and friable bread crumbs and croutons are produced by a continuous multistage operation which does not require a separate staling step. Bread forming components are mixed in a...
4216241 Method of baking an English muffin and product thereof  
A method for the production of a new and novel English muffin on a mass production basis is provided wherein the English muffin is produced by the use of a conventional bun oven and an insulated...
4207346 Process for making high density bread for use in a stuffing mix  
Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully...
Matches 151 - 200 out of 302 < 1 2 3 4 5 6 7 >