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6299907 |
Reversibly swellable starch products
Reversible swellable modified starch products are provided in the form of individual, chemically cross-linked starch granules capable of undergoing multiple hot or cold water swelling/drying cycles...
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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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6291005 |
Pumpable baking additive
A pumpable baking additive for improving the quality of backed goods with a viscosity of at least approximately 500 mPas -1 and a water activity (a w ) of approximately ≤0.94 is physically and...
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6287622 |
Dough compositions made with dehydrated potato flanules
Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to...
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6287621 |
Sweetened extruded cereals containing pregelatinized high amylose starches
The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal...
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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...
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6284295 |
Ready to bake refrigerated cookie dough
A ready-for-use refrigerated cookie dough and which is prepared from flour, sugar, baking powder and fat, containing from about 0.1% to about 1.5% baking powder and provided in a form that includes...
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6280783 |
Ready to bake refrigerated sweet dough
A ready-for-use refrigerated sweet dough which is prepared from flour, sugar, a leavening agent and fat, and which is provided in a form that includes grooves, score lines, or a combination...
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6277421 |
Food product comprising masa flavored flour
A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially...
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6277423 |
Fried snack, fried snack dough and process for making the same
Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water....
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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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6265005 |
Coating composition for foods and method of improving texture of cooked foods
A coating composition for foods includes starch and an effective amount of gum acacia to provide enhanced crunchiness and heat retention. A method of making crunchy food includes coating an edible...
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6265011 |
Dog biscuit for controlling malodorous breath in dogs
A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry...
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6254917 |
Process for preparing pretzel chips
A novel pretzel chip is produced by extruding pretzel dough to form a dough extrudate comprising concentric dough rings that are interconnected and partially fused. The extrudate is sliced, and the...
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6254904 |
Food and vitamin preparation containing the natural isomer of reduced folates
A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid, 5-methyl-(6S)-tetrahydrofolic acid,...
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6254918 |
Sauce aid
A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized...
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6251458 |
Use of structurally expanded cellulose to enhance the softness and retard staling of baked products
A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during...
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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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6251452 |
Apparatus and methods for making multiple, complexly patterned extrudates
Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a...
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6245374 |
Flexible partially cooked food composition
The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed...
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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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6242031 |
Method of producing dietary fibrous bread
A method for producing high-quality dietary fibrous bread which has a creamy quality and keeps its elastic texture for a long period of time after baking or steaming, uses a hydrate gel of...
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6235334 |
No fat, no cholesterol cake and process of making the same
A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix...
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6228414 |
Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials,...
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6221418 |
High protein edible composition and method of preparing the same
A dough composition for producing a baked, edible, high protein product having a protein concentration, based on calories, of at least 25%, comprising: (a) a mixture of high protein components, ...
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6217929 |
Spoonable, low water activity batters
A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (A w ) of about...
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6217930 |
Betaine and bakery products
The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by...
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6214403 |
Preparation of breading product and breaded foodstuffs for oven-cooking
Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded,...
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6214402 |
Co-crystallization of sugar and n-[n-(3,3-dimethylbutyl)-l αaspartyl]-l-phenylalanine 1-methyl ester
This disclosure relates to the co-crystallization of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester with sugar in various ratios. The sugar co-crystallized sweetener is very...
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6210723 |
Dough enrobed cheese filling
A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The...
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6203828 |
Method for forming a filled dough product
A filled dough product having a plurality of dough sticks is provided. The plurality of dough sticks of the filled dough product can be connected by a web of dough. Each dough stick from the...
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6194019 |
Delayed release flavorant compositions
Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1## wherein R 1 is one of the radicals ##STR2## where R 2 is H, lower alkyl ...
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6194010 |
Compositions useful in preparing unified food serving products
Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for...
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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...
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6187363 |
Method of manufacturing edible waffle products
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6183787 |
Quality improver for use in producing bread
A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further...
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6165527 |
Bagel making machine and associated method
A machine for making a food product includes a cooking apparatus for cooking an aliquot of dough disposed in a predetermined shape about a cooking member made of a material which has a chemical...
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6165533 |
Method of preparing dough
In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and...
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6165535 |
Wheat starch with novel characteristics
The present invention relates to wheat starch which reaches the peak viscosity at 75 to 85° C. and whose amylose content is 0.8% or more and 2.5% or less, as well as to foods containing the same....
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6162481 |
Breading crumbs
Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to...
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6159521 |
Dent corn starch enrobing slurry
An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content which is characterized by at least 30% by weight of a first crosslinked starch,...
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6159514 |
Production process for dough-based products
A method and apparati for preparing and displaying a donut having a "fresh-baked" quality in a retail environment principally uses standard equipment available in a typical convenience store or...
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6153239 |
Method for producing a single-use container and mold for practicing the method
A single-use container is formed from a dough which includes a proportion by mass A of water in the range A min of about 30%, and A max about 35%; a proportion by mass B of a cereal flour blend...
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6147113 |
β-hydroxyaspartic acid derivatives
The present invention provides blockers for glutamate transporters. During a series of syntheses searching for glutamate uptake inhibition in Xenopus oocytes injected with bovine glutamate...
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6146681 |
Method for producing a porous baked food material
The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked...
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6143338 |
Puffed food product having body with intersecting colored lines
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
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6143339 |
Method for making a complexly patterned extrudate
Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one...
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6139885 |
Preparation of toasted bread product having a topping for microwave heating
A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a...
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6139894 |
Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki
Flour blends which contain waxy wheat flour and which are suitable for the preparation of deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki are described. These...
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6136359 |
Fried snack dough composition and method of preparing a fried snack product
Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and...
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