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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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7494685 |
Trichoderma reesei glucoamylase and homologs thereof
The present invention is related to glucoamylases having at least 80% sequence identity to a Trichoderma glucoamylase having the sequence of SEQ ID NO: 4 and biologically functional fragments...
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7465570 |
Variant lipolytic enzymes
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough...
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7396670 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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7371552 |
Polypeptide
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the...
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7371423 |
Method for preparing flour doughs and products made from such doughs using lipase
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase...
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7341753 |
Dough composition
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
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7271139 |
Lipolytic enzyme genes
The inventors have isolated novel lipolytic enzyme genes with a high homology to the T. lanuginosus lipase gene and thus well suited for use in gene shuffling. Accordingly, the invention provides...
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7264954 |
Lipoxygenase
The present disclosure relates to an isolated lipoxygenase which is: a) a polypeptide encoded by the DNA sequence cloned into plasmid pUC19 present in Escherichia coli deposited as DSM 14139; b)...
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7256032 |
Enzymes
The present invention relates to novel cellulase enzymes, especially novel endoglucanases including endoglucanase fusion proteins, preparations and compositions containing these endoglucanase...
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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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7179630 |
Thermostable proteases
The present invention relates to thermostable proteases having an amino acid sequence which homologous to the amino acid sequence of proteases derived from Nocardiopsis , and the production...
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7078214 |
Aspergillus phenylalanine aminopeptidase
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic...
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7033627 |
Production of enzymes in seeds and their use
A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form,...
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6989167 |
Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of...
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6967035 |
Method of improving dough and bread quality
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein...
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6936289 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination...
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6923994 |
Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a...
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6896916 |
Method of baking yeast-fermented frozen bread products
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based...
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6896915 |
Use of converted low-viscosity, high solids starch in foods
The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing...
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6890570 |
Preparation of baked product from dough
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
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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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6855362 |
Enzymatic improvement of pasta processing
An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more...
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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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6827952 |
Lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread
Lactobacillus sanfranciscencis strains according to the present invention having a property for producing a non-organic acid antibacterial agent which exhibits at least mold-proofing activity. A...
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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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6761916 |
Method for producing breads with a recombinant yeast which expresses a photoprotein
A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and...
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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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6726942 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable...
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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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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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6656513 |
Bread improving composition
The present invention discloses a bread improving composition containing cellobiohydrolase and its use in bread making.
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6649197 |
Dry bakery products and a process for their preparation
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic...
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6635289 |
Methods and compositions for retarding the staling of baked goods
The present invention provides novel baked goods having incorporated therein a delivery vehicle that provides protection to an alpha-amylase enzyme from thermal denaturation and continuously...
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6627235 |
Process for obtaining improved structure build-up of baked products
A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with...
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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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6555336 |
Method for preparing albumin hydrolysates
In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a...
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6485761 |
Methods for using lactonohydrolases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve...
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6413559 |
Enzymes with aminopeptidase activity
The present invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a...
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6395314 |
Process for forming an oat-based frozen confection
A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics...
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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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6355282 |
Dough composition and preparation thereof
A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase....
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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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6270813 |
Preparation of dough and baked products
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which...
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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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6177109 |
Method for producing food product of wheat having improved quality and preservability
A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product...
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6168821 |
Glucan containing nutritional product and method of making the same
An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are...
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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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