|
Match
|
Document |
Document Title |
|
|
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...
|
|
|
7198810 |
Yeast
The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough...
|
|
|
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...
|
|
|
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...
|
|
|
6884885 |
Production of cyclodextrin complexes
The process entails increasing the concentration of cyclodextrin to 15% (w/w) and above to form complexes through a precipitation process in order to increase the yield of complexes, increase the...
|
|
|
6660311 |
Pre-proofed freezer-to-oven dough compositions, and methods
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing...
|
|
|
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...
|
|
|
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...
|
|
|
6399120 |
Method of manufacturing dough for preparing yeast-leavened foods
The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or...
|
|
|
6391350 |
Method for the pre-baking treatment of chunk of frozen bread dough
A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
6159724 |
Process for preparing culture mediums for culturing yeasts and lactic acid bacteria
A culture medium which is completely free of chemical additives and which can be used for the individual culture of yeast and of lactic acid bacteria or for the coculture of yeasts and lactic acid...
|
|
|
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.
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
5698245 |
Bread quality-improving composition and bread producing process using the same
A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming...
|
|
|
5560944 |
Process for the industrial preparation of pizzeria pizzas
This invention relates to a process for the industrial preparation of pizzeria pizzas. The process comprises the following stages: a) dough preparation, b) kneading, c) raising, d) portioning, e)...
|
|
|
5514386 |
Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
The present invention includes a method of making a refrigeratable dough composition that includes a step of heating the dough to at least a threshold inactivation temperature of yeast in the dough...
|
|
|
5510126 |
Tortilla
The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.
|
|
|
5510127 |
Process for making bread in an automatic bread maker
Bread is produced in a bread maker by first mixing/kneading the bread ingredients into a dough, allowing the dough to rest and then kneading the dough for a second cycle. During both kneading...
|
|
|
5441751 |
Precooked pan pizza dough
A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil,...
|
|
|
5417989 |
Method for making bialys
Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also...
|
|
|
5385742 |
Process of making substrate-limited doughs
A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the...
|
|
|
5362512 |
Liquid bread improvers
Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N 2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between...
|
|
|
5354566 |
Preparation of yeast-leavened dough crusts
An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic;...
|
|
|
5275829 |
Method of making crackers having a bread-like taste
A cracker having a bread-like taste is formed from a dough for crackers which incorporates an aqueous suspension of a mixture of flour and yeast and a fermented mixture comprising flour and yeast.
|
|
|
5260075 |
Breadstick tasting bread-like, and method of making it
A breadstick tasting bread-like is formed from a dough for breadstick making which incorporates an aqueous suspension of a mixture of flour and yeast. After said dough has been allowed to rise, and...
|
|
|
5047257 |
Sprout-damaged wheat flour containing barley alpha-amylase inhibitor
A novel procedure for the preparation of a protein which is an inhibitor of alpha-amylase II is described. The protein may be prepared by extracting barley meal with a Tris-HCl buffer and purifying...
|
|
|
5030466 |
Method for producing bread from preserved dough
A method is provided for producing bread of a good quality from frozen dough. In this method dough is stretched while being subjected to vibrations so that the dough can be stretched without...
|
|
|
4966778 |
Method for producing frozen proofed dough
A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less...
|
|
|
4950489 |
Preparation of dried forms of leavening barms containing an admixture of certain lactobacillus and saccharomyces species
A dried granular form of a whole grain leavening barm containing viable cells of a maltosa-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced....
|
|
|
4910297 |
Alpha-amylase inhibitor
A novel procedure for the preparation of a protein which is an inhibitor of alpha-amylase II is described. The protein may be prepared by extracting barley meal with a Tris-HCl buffer and purifying...
|
|
|
4885176 |
Method of making bread
Bread ingredients and water are kneaded at the start of a bread making process, and the dough is rested. Susequently, dry yeast is added to the dough, and the dough with the added dry yeast is...
|
|
|
4882178 |
Process for preparing yeast raised doughnuts
A process for preparing a yeast raised doughnut comprising fermenting a dough, degassing the same, cutting and forming the dough and then frying the same in oil.
|
|
|
4849230 |
Breadmaking method for the production of crisp long term preservation small loaves
A low water content (lower than 40% bulk based on the flour bulk) breadmaking dough prepared from a high gluten content (proteins in excess of 12%) flour, is rolled until a visco-elastic...
|
|
|
4828846 |
Human food product produced from dried distillers' spent cereal grains and solubles
A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the...
|
|
|
4732768 |
Sponge dough process
An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the...
|
|
|
4711786 |
High fiber bread and extruded products
A high fiber bread or an extruded edible product that is made from a dough that includes wheat flour, pea flour and advantageously includes two or more of isolated pea protein, ground triticale...
|
|
|
4680182 |
Baker's dough
The present invention relates to a dough which includes a yeast of the genus Saccharomyces resistant to polyene antibiotics. These yeasts have been found to be particularly useful in the...
|
|
|
4622225 |
Method of preparing yeast-leavened bread crumbs
A method of preparing yeast-leavened bread crumbs suitable for use in a stuffing mix. A fully developed bread dough which has a generally low water content of not more than 60% based on flour...
|
|
|
4578272 |
Preparing yeast bakery product flavors
A method of preparing a yeast bread flavor composition and concentrate which comprises mixing breadmaking yeast with a dilute aqueous sugar solution of not more than about 0.5% sugar and allowing...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
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...
|
|
|
4303677 |
Frozen pizza process
A prepared specialty frozen food product and method. The product is a frozen pizza with a filling-receiving crust portion made from a bread dough and a filling portion received within the crust....
|
|
|
4285979 |
Bread making process and product thereof particularly well suited for freezing and reheating
A process for making a bread-like product comprising the steps of frying in hot oil at a temperature of 360°-370° F. pieces of dough which have been formed into a desired shape and thickness for...
|