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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...
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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...
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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...
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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....
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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, ready-to-eat...
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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....
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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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 the...
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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...
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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.
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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 an...
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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...
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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 A 1 , preferably at least 110 ml., more preferably at least 150...
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6183787 |
Quality improver for use in producing bread
A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further...
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6120808 |
Method for manufacturing a household flour
A method for manufacturing a household flour with improved baking properties, in particular for yeast-leavened bread, which mixes a first wheat flour with a second wheat flour, the second wheat...
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6113956 |
Food preparation method
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes...
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6113952 |
Process for the manufacture of deep-frozen, ready for baking dough pieces
Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers...
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6077550 |
Process for making bread
A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.
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6060089 |
Product based on polysaccharides from bakers' yeast and its use as a technological coadjuvant for bakery products
The invention relates to a product derived from bakers' yeast and containing from 45% to 60% by weight of polysaccharides (glucans and mannans), from 35% to 45% by weight of proteins, short-chain...
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6042852 |
Low pressure refrigerated dough product
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is...
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6039983 |
Use of a pyranose oxidase in baking
A dough- or bread-improving composition containing a pyranose oxidase as well as the use of the composition in the preparation of dough and baked products.
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6039982 |
Use of a deaminating oxidase in baking
A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to...
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6007850 |
Baking improver
The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling...
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6004600 |
Method of making bread
A method of making bread dough, pizza dough, and bread using a food processor having a cutting blade. Flour, yeast, and salt are placed in a bowl of the mixer and their temperature is taken to...
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6001400 |
Process for producing combination cream cheese and bagel dough product
A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein...
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5997914 |
Process for making bread
The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under...
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RE36355 |
Potassium bromate replacer composition
A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium...
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5968566 |
Refrigerated yeast-raised pizza dough
A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of...
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5939109 |
Yeast-leavened refrigerated dough products
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating...
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5922373 |
Process for preparing a soy protein feed with enhanced nutritional value
The present invention provides a novel method for making a modified soy flour feed which is useful as a protein source in the diets of animals, particularly in the diet of young animals. The method...
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5858764 |
Yeast strains for saccharide fermentation
New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a...
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5804233 |
Ice resistant frozen dough, and method of making
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after...
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