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9040597 Conversion of corn gluten meal into a solid article through the use of a non-toxic additive  
Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes...
8980345 Fermented bakery dough tolerant to proofing  
A yeast, Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii stabilizes bread fermentation during proofing. A bakery dough composition includes the yeast Saccharomyces...
8889202 Steamed cake donut  
The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and...
8818562 Simulated fermentation process  
A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation...
8522673 Food heating device  
A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first...
8512773 Method of making bread  
A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing...
8486468 Porphyrin containing lactic acid bacterial cells and use thereof  
Culturally modified lactic acid bacterial cells containing a porphyrin compound and their use in a novel method of reducing the oxygen content in a food and feed product or starting material is...
8435578 Methods and systems to prepare yeasted dough products  
Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting...
8420146 High-purity Rebaudioside D and low-calorie bread containing the same  
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside...
8383173 Method of making bread  
A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough...
8354131 Microwavable food products  
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
8298603 Process for manufacturing a sweetener and use thereof  
Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie,...
8124149 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Microwavable food products
 
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
8057832 Microwavable food products  
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
8053006 Method of making bread and bread made by the method  
A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then...
8029834 Method of making bread and bread made by the method  
The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast...
7981458 Food material and food product using the same  
Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma...
7867528 Method for producing bread  
In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and...
7704535 Freezer to retarder to oven dough  
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid...
7588925 Phospholipases and uses thereof  
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length...
7544795 Recombinant hexose oxidase, a method of producing same and use of such enzyme  
A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and...
7355004 Protein lipase inhibitor for flour and dough  
The present invention relates to the isolation of and characterization of a novel lipase inhibitor and its effect on different lipases. The present invention also relates to the use of a lipase...
7182969 Apparatus and method for continuous rework fermentation  
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed....
7175865 Method of producing frozen dough, and related products  
Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and...
7172776 Dough product and method for making same  
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that...
7115293 Dough compositions for the preparation of baked products  
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
7014878 Refrigerated extended shelf-life bread products  
A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the...
6884443 Compositions and methods relating to freezer-to-oven doughs  
Described are dough compositions and methods, wherein the dough composition is prepared sing a metabolized portion of dough comprising bubbles, metabolically and developed dough matrix, combined...
6881431 Microwave heatable bread-based fast food  
Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white...
6830770 Polydextrose as anti-staling agent  
A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight...
6764700 Deep dish pizza crust  
A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated,...
6743457 Reprocessed batter and method for continuous rework fermentation  
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed....
RE38507 Antistaling process and agent  
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
6682765 Method for producing cereal bread  
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least...
6663903 Methods for using xyloglucan endotransglycosylase in baking  
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
6649198 Process for producing bread  
The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the...
6616954 Solvent released encapsulated yeast  
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast...
6610334 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins  
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol...
6586024 Method of producing shelf-stable, unbaked bread products  
A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is...
6579547 Method of making refrigeratable dough compositions for the preparation of baked products  
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
6579546 Method of making microwavable yeast-leavended bakery product containing dough additive  
A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in...
6537600 Multiple-stage energy-efficient produce processing system  
Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based...
6419965 Method for preparing leavened dough or leavened puff pastry food products  
Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour,...
6383530 Method for the pre-baking treatment of shaped and frozen bread dough  
A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of...
6365204 Preparation of dough and baked products  
Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by...
6306445 Methods for using dehydrogenases in baking  
The present invention relates to methods for preparing a dough, including incorporating into the dough a composition containing an effective amount of one or more dehydrogenases which improve one...
6296883 Use of laccase in baking  
A dough- or bread-improving composition comprising laccase as well as the use of the composition in the preparation of dough and baked products.
6251444 Dough product and method for improving bread quality  
The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has...
6242014 Methods for using pectate lyases in baking  
The present invention relates to methods for preparing a dough, including incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the...
6190707 Cold-sensitive bread-making yeasts  
A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml;...

Matches 1 - 50 out of 321 1 2 3 4 5 6 7 >