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5409720 |
Room-temperature shelf-stable dough mix
A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other...
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5405627 |
Pizza crust and process for production thereof
A process for producing a pizza crust, comprising the steps of: fitting uncooked dough into a base template, placing a first cover template thereover, pressing down the first cover template and...
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5405625 |
Cheese-filled snack
Snacks with smooth, creamy cheese fillings contain pregelatinized rice flour in the filler and casing portions can be baked or microwaved. The cheese filling contains cheese and pregelatinized rice...
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5405636 |
Leavening composition
The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium...
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5403610 |
Process for preparing baked goods containing fibers and hydrocolloids
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably...
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5401522 |
Process for preparing dough and improved product
A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed...
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5397586 |
Pasta products
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved...
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5395637 |
Process for preparing dough and improved product
A process for preparing dough, in particular a corn dough, for the preparation of snack foods such as, for example, corn chips, tortillas, taco shells or the like, in which ground cereals are mixed...
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5385746 |
Preparation of cereal foods by extrusion cooking
Extrusion cooked cereal foods are prepared by mixing ingredients, including a cereal flour and water, to obtain a moist blend having a solids content of at least 70% by weight which then is...
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5385747 |
Process for making a fruit gel composition in squeeze container
A packaged food product includes a flexible container filled with an edible gel composition having a firmness and elasticity such that when the container is squeezed the composition is extruded...
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5378486 |
Shortbread having a perceptible cooling sensation
Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C 16 to C 22 fatty acid residues and a mixture of short C 2 to C 4 ...
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5374440 |
Method for controlling cookie geometry
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C 16 to C 22 saturated fatty acid residues and short C 2 ...
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5372835 |
Method of preparing reduced fat foods
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin...
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5370881 |
Water-soluble delivery systems for hydrophobic liquids
A solid delivery system for rapid release of hydrophobic liquids such as oleaginous materials, flavor oils, mineral oil and the like comprising a water-soluble flash-flow-formed matrix containing a...
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5366748 |
Method of production of extruded cereal grain-based food products having improved qualities
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed...
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5366749 |
Process and product of making a snack from composite dough
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough...
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5364652 |
Indigestable dextrin
An indigestible dextrin characterized in that the dextrin is prepared by heat-treating potato starch with addition of hydrochloric acid thereto to obtain a pyrodextrin, hydrolyzing the pyrodextrin...
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5362511 |
Method of production of extruded protein-containing cereal grain-based food products having improved qualities
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed...
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5362508 |
Process for preparing soft centers in food products
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into...
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5362510 |
Processed starch and bakery foods utilizing same
A processed starch which is up to 8% in solubility on heating, is in the form of particles including up to 5% of +60-mesh fraction and has a cold water swelling power (Sc) and a heating swelling...
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5360622 |
Method and apparatus for kneading powder, and kneaded material
Disclosed are a powder kneading method and apparatus, in which a vermicelli-forming powder for the production of vermicelli or buckwheat vermicelli, a bread-forming powder or a soil powder for a...
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5360623 |
Method of preparing a dry mix useful in preparing baked goods
In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake...
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5352606 |
Freeze resistant bakers' yeast
A diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae having at least strong fermentative ability of non-sugar bread dough and strong freeze-resistance and frozen bread dough...
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5352473 |
Method for increasing stability and bake absorption of a bread baking wheat flour and resulting dough
Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70°-145° C. for 5-8 seconds to increase farinograph stability and net bake absorption of the...
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5350590 |
Protein fat replacer and method of manufacture thereof
A water-dispersible, gravitational and heat-stable fat replacer composition for foods, which comprises co-formed agglomerates of at least partially denatured whey protein and desolubilized casein,...
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5350585 |
Extrusion process for the production of freezeable breading product
An improved extrusion process is provided for the production of freezeable breadings which can be applied to frozen food products and which essentially eliminates the problem of "frosty tips",...
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5344663 |
Process for producing a fat-substitute bakery dough and the fat substitute bakery products
A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent of...
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5342641 |
Food additive comprising water-soluble hemicellulose
There is disclosed a food additive comprising a water soluble hemicellulose resulting from a degradation of a protein by degrading water insoluble vegetable fibers containing protein under acidic...
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5336517 |
Air classification of flour
Air-classification of flours with a particle size of 5-160 μm is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 μm. The remilling,...
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5336515 |
Polysaccharide hydrocolloid-containing food products
Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These...
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5332594 |
Bran based snack product and process of making
A method for producing a water-based bran, such as oat bran, snack product or chip wherein a doughlike mixture of oat bran, masa, gluten flour and water is mixed , and fried to produce a stable dry...
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5330779 |
Material for food and method for production thereof
A material for food of slow digestion and absorption, characterized by comprising a starchy material having an amylose content in the range of from about 25 to about 60% by weight and a modifier...
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5320858 |
Starch snack foods
The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch....
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5320859 |
High protein dough mix
A high protein dough mix for a leavened bakery product, consisting essentially of, by weight, in unflavored form, a blend of up to 20% water, 10-80% of a protein containing material selected from...
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5308635 |
Glu-D1 wheat flour blends
In the blending of wheat flour, the addition of flour from a Glu-D1 double mill wheat to reduce the viscoelastic properties of dough made from the flour blend. The flour can be hard-milling or...
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5304386 |
Edible container and process for the fabrication thereof
A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the...
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5300311 |
Methods of preparing a modified wheat flour
Methods of preparing a modified wheat flour which slows digestion and absorption of food. In the methods of this invention, 100 parts by weight of flour and 2 to 50 parts by weight of an edible...
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5298273 |
Method of producing an edible container
Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of...
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5296253 |
Intermediate moisture legume and cereal food product and method of producing
A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a...
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5296250 |
Cake mixes utilizing unchlorinated wheat flour
Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may...
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5292846 |
Method of manufacturing refrigerated dough
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75° F. is disclosed which comprises combining flour, water,...
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5288512 |
Reduced calorie fats made from triglycerides containing medium and long chain fatty acids
A reduced calorie fat comprising at least about 15% by weight triglycerides selected from the group consisting of MML, MLM, LLM, and LML triglycerides, and mixtures thereof; wherein M=fatty acids...
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5286510 |
Fat mimetic containing salad dressing and process therefor
Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water...
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5283069 |
Production of aroma and/or flavor materials with lactic acid bacteria supported on an expanded, cereal adsorbent
Aroma and/or flavor materials for use in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded, pregelatinized,...
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5283075 |
Method of producing bread containing oligosaccharide
The present invention relates to a method of producing bread containing an oligosaccharide characterized by mixing an oligosaccharide expressed by the formula: Gal--(Gal) n --Glc (wherein Gal...
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5281433 |
Process for preparing a pre-cooked, microwaveable frozen baked food product
The present invention comprises a process for preparing a pre-cooked, microwaveable frozen baked food product, said process comprising: (a) preparing a dough and shaping the dough into a desired...
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5281584 |
Effect of particle-size distribution of cellulose ethers on palatability of compositions
The present invention is directed to a baked food composition comprising food ingredients and a water-soluble cellulose ether which is useful for reducing the low-density lipoprotein serum...
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5281432 |
Method of making foods containing soluble high amylose starch
The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline,...
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5279839 |
Bakery products and intermediates
Transglutaminase, when added to flours or baking agents, preferable in combination with a protease or ascorbic acid, improves the resistance of dough to stretching, particularly of yeast doughs...
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5275833 |
Removing green color from and reducing flavor levels of fibrous and other granular material
High dietary fiber from sources that have had minimal use in food products, for example bakery goods, extruded items and pasta, for humans because of their green coloration and inherent flavors....
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