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8092849 Baking mould  
A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a...
8088427 System for gluten replacement in food products  
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions...
8075938 Dry psyllium husk incorporated dough products and method of preparation thereof  
The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95%...
8043640 Process for producing a doughnut, and doughnut produced thereby  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
8029844 Method for making pastry shells  
A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each...
8029847 Trans fat replacement system and method of making a baked good with a trans fat replacement system  
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having...
RE42749 Method of producing a soy-based dough and products made from the dough  
A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and...
7998516 Method and apparatus for producing baked products  
A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive...
7985438 Method for the production of integrally flavored non-fried snacks  
This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the pellet, flavors prevail, since a...
7981452 Preparation of an edible product from dough  
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface...
7972643 Process for making enzyme-resistant starch for reduced-calorie flour replacer  
An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least ...
7972642 Method for producing frozen dough  
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough...
7968131 Calcium-enriched food product  
The present invention is directed to an enriched food product, such as a calcium-enriched chewable food product in which at least one piece of the food product provides the recommended daily DRI of...
7968130 Calcium-enriched food product  
The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The...
7947319 Dough compositions  
A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made...
7931928 Pellet drying process  
A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a...
7892588 Low-fat-low-sugar soft dough biscuit and a process for preparation thereof  
A low-fat, low-sugar biscuit is provided which includes 65 to 90%, by weight, wheat flour, 3 to 7%, by weight of cereal fillers, 5 to 20%, by weight, of maltodextrin, 5 to 20%, by weight, of sugar,...
7892589 Dough compositions having a moisture barrier, and related methods  
Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
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...
7867529 Method for reducing acrylamide in foods, 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...
7820220 Production of baked snack chips with irregular shape having notched edges  
Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes...
7815952 Process for producing fermented breads comprising rice flour as the main component  
A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as...
7794769 Reduced sucrose cookie dough  
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group...
7790213 Pizza pan and method of using same  
The present invention is a pan for cooking pizza dough and method of using same. The pan consists of a first pan mountable below a second pan. The first pan has a flat bottom and a plurality of...
RE41573 Methods for handling masa  
Mass handling methods for the continuous processing of masa type dough in conjunction with commonly available feed processing equipment, such as a masa extruder, an oven, or cooling apparatus. One...
7776372 Custom food product preparation methods and apparatus  
Custom food product methods and apparatus are provided that allow customers to participate in the preparation of food products as a part of the dining experience. A method of preparing a custom...
7771765 Treated surfaces for high speed dough processing  
A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows...
7745763 Method for baking bread using steam  
A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread...
7736682 Process for producing loaf bread  
There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic...
7691430 Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods  
A novel high-protein, reduced carbohydrate food material technology, and high-protein, reduced carbohydrate food products made therefrom, in which the food products meet high organoleptic,...
7655266 Method for making biscuits  
A method for making biscuits wherein a dough mixture is dispensed into an agitator. The dough mixture is agitated as it is being dispensed into cavities of a die. The dough mixture is compressed...
7648723 Production of low calorie, extruded, expanded foods having a high fiber content  
An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss...
7638153 Cake making method  
A Cake Making Method is disclosed. Also disclosed is a method that results in the creation of a cake having a standard cake base and a filling of another, viscous, semi-liquid flavored filling. The...
7629013 Partial fat replacement in flat bread  
This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is...
7618667 High protein, low carbohydrate dough and bread products, and method for making same  
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5%...
7618668 Heat tolerant farinaceous-based food product  
This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a...
7597917 Shaped snacks made from baked dough crumbs  
The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs,optionally mixing the...
7592028 Compositions and processes for making high soy protein-containing bakery products  
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy...
7527815 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce  
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises...
7524519 Method for reducing acrylamide in foods, 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...
7514108 Pocket bread and its manufacturing method for mass production  
The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising...
7494678 Method and apparatus for producing a doughnut  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
7462371 Process for the preparation of soy based low-fat and high protein snack  
A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice...
7442396 Dough compositions having a moisture barrier, and related methods  
Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
7438939 Multi-flavored dessert cakes  
Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of...
7421943 Injera baking machine  
An Ethiopian bread-making machine includes a polishing assembly, a batter application assembly, and a reciprocating collection/deposition assembly. The polishing assembly includes a polishing pad...
7341755 Method for making breads  
There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting...
7297355 Baked type aromatizing compositions  
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of...
7282231 Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut  
A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of...
7250187 Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared  
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a...
Matches 1 - 50 out of 439 1 2 3 4 5 6 7 8 9 >