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6833350 Method for maintaining or improving the synthesis of mucins  
Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are...
6793825 Process for the separation of organic substances from an aqueous mixture  
The present invention relates to a process for separating from an aqueous mixture one or more organic substances containing at least one positively charged and/or chargeable nitrogenous group by...
6656903 Baby food stimulating growth of the thymus  
A thymus growth stimulating baby food is provided, substantially composed of a fat component, as well as a carbohydrate component and a protein component of animal or vegetable or animal and...
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...
6284296 Method of dough manufacture by monitoring and optimizing gluten protein linkages  
Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing...
5262182 Breadmaking dough conditioner  
A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic...
5254351 Deep-frozen, pre-proofed doughs  
The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital...
5178894 High non-fat milk content bread products having improved keeping qualities  
A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour...
4957750 Microwaveable baked goods  
The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the...
4897350 Methods and compositions for improving the nutritive value of foods  
Mutant microorganisms comprising Lactobacillus fermentum Lex+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The...
4889810 Method and compositions for improving the nutritive value of foods via Lactobacillus Ferementum  
Mutant microorganisms comprising Lactobacillus ferementum Lex+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism....
4839178 Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life  
A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim...
4798733 Yeast-fermented food modifier  
A composition for use in yeast-fermented foods to modify the food and improve its softness during storage is disclosed. The composition comprises (by weight) 1 part of protein, 0.5 to 4 parts of...
4759934 Process for preparing high protein bread with ascorbic acid and product  
A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired...
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.
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...
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...
4283435 Oxidized whey protein concentrate enriched shortening-containing biscuits  
Shortening-containing protein enriched biscuits are obtained by using as protein fortifier, a whey protein concentrate wherein the whey protein is substantially oxidized.
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...
4198438 Modified gluten product and process  
The present invention provides a modified gluten product useful in baking applications. The product comprises the reaction product of vital gluten and xanthan gum. The invention also provides a...
4179525 Methods for forming stable dispersions of glutens which tend to agglomerate  
An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable,...
4159348 Method of making pastry products  
A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion...
4119731 Preparing yeast raised bakery products  
A process for making yeast raised bakery products which includes the steps of preparing a dough including glandless cotton seed and yeast, mixing the dough, forming the dough into a desired bakery...
4109025 Protein enriched baked goods  
The shortening requirement of leavened baked goods can be at least partially replaced with a whey protein concentrate wherein the protein is substantially undenatured and non-oxidized. Protein...
4093748 Process for the preparation of bread  
Process for the preparation of a loaf of bread, in which yeast extract, or a mixture of the yeast extract and hydrolyzed egg white is added to wheat flour, and then the material is kneaded,...
4044154 Salts of 6-O-acyl ascorbic acid for yeast-raised baked products  
Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened...
4044155 Nonfat dry milk substitute for yeast-leavened baked products  
A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing...
4005225 Bakery process and developer composition therefor  
A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products...
3995065 Composition for preparing a high complete protein wheat bread  
The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending...
3993795 Process for fortifying foodstuffs with pro-lysines  
The present invention is concerned with a process for treating foodstuffs low in lysine, such as cereals, which comprises adding to the foodstuff an effective amount of at least one metabolic...
3987206 High complete protein bread  
The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a...
3962480 Bread including nutritional amounts of magnesium  
Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour....
3959494 Active dried yeast composition  
Storage stable dry compositions containing active dried yeast and edible fat or oil are described. They may also contain flour and optionally other dough forming ingredients and may thus serve as...
3934040 Bakery product and process  
An additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of...
3901975 Process for the preparation of a frozen dough for bakery products  
A frozen dough for bakery products which may ensure the prevention of the reduction in yeast activity during the freezing and thawing of the dough may be prepared by incorporating thereinto a...
3897568 Process and compositions for manufacture of yeast-raised products without fermentation  
Yeast-raised products are prepared without standard fermentation by incorporating in the flour dough mix a fermentation compensator composition comprising substantially completely hydrolyzed gluten...
3888996 Bakery formulation containing non-fat dry milk substitute  
A bakery formulation useful as a substitute for at least a part of the nonfat dry milk normally included in bread and like bakery products which includes approximately 87-89 percent soy flour, 5-7...
3876805 Dough conditioner product and process  
Dough developer and conditioner products especially adapted to the bakery trade are prepared from whey protein concentrates obtained by particular membrane filtration processes to remove lactose...
3852480 BLAND SOY PROTEIN  
Bland soy protein is produced by suspending soy protein in a fluid medium and adjusting the pH thereof to between 1.5 and 4.0. An Acid Fungal Protease is added to the acidified suspension and...
3655403 TREATMENT OF FLOUR AND DOUGH  
For the improvement of flour, dough and baked products, notably bread, a partial hydrolysate of edible protein, such as soya protein or wheat gluten, is prepared by acid hydrolyzing treatment which...
3617305 FLOUR-BASED DRY MIXES FOR HOME BAKING  
Flour-based, dry mixes for use in the home preparation of yeast-raised products include an additive composition containing defined amounts of an ascorbate compound, an edible oxidizing agent, and...
3615680 HOME BAKING PROCESS  
A home process for making leavened bread, rolls, buns, sweet goods, in a relatively short period of time, with minimal requirements for working and kneading of the dough, and with a high degree of...
3566807 PROCESSES FOR MAKING BREAD  
There is disclosed a process for the continuous production of dough from normal bleached and treated flour, in which a stream of about three-quarters of the flour and a stream of a suspension of...
3547659 BREAD FLAVOR AND AROMA ENHANCEMENT COMPOSITION  
3520703 PROCESS FOR PRODUCING BREAD AND BAKING PRODUCTS  
3490916 BREW PROCESS FOR MAKING YEAST LEAVENED BAKERY PRODUCTS AND COMPOSITION THEREFOR  
3738841 SUGAR SYRUP FOR BREAD DOUGH PREPARATION  
3823127 NUTRITIONAL IRON-PROTEIN COMPLEXES FROM WASTE EFFLUENTS  
3561974 METHOD OF MAKING HIGH PROTEIN BREAD  
3851066 METHOD FOR PREPARING PROTEIN ENRICHED YEAST-RAISED BAKED PRODUCTS  
Matches 1 - 50 out of 62 1 2 >