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8178759 |
Barely with reduced SSII activity and starch and starch containing products with a reduced amylopectin content
Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high β glucan ...
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8168244 |
High fiber pastry product
High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high...
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8168248 |
Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix
The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial...
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RE43341 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination...
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8163323 |
Baking system and process with intermediate proofing
A method for preparing bread includes forming a dough billet and providing a frame including a sling of flexible cloth material secured between two cross members, the sling defining an elongate...
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8147893 |
Refrigerator stable pressurized baking batter
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various...
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8137727 |
Bread suitable for heating in microwave oven
Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil,0.001 to 2 parts by weight of (B) a humectant, and0.1 to 7 parts by weight of (C)...
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8124149 |
***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Microwavable food products
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
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8115087 |
Wheat with altered branching enzyme activity and starch and starch containing products derived therefrom
Wheat having a reduced level of SBEIIa activity, that may have a relative high amylose content. Wheat having a mutant SBEIIa gene in the A genome. The wheat might additionally have reduced levels...
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RE43135 |
Method of improving dough and bread quality
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein...
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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...
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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%...
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8057832 |
Microwavable food products
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
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8057833 |
Whole grain products made with whole grain durum wheat
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally...
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8057834 |
Portable cinnamon roll and method for making
A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and...
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8043646 |
Soft wheat flour with high bran content, process for its production and bakery products containing it
A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight...
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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...
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8017166 |
Method of producing stackable low-fat snack chips
Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold...
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8017371 |
Hybrid polypeptide of a maltogenic alpha-amylase and a cyclodextrin glucanotransferase
The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting...
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8017172 |
Whole grain flour and products including same
The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain...
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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...
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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...
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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 ...
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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...
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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...
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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...
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7959962 |
Long-chain inulin
The invention relates to long-chain inulin and its preparation from artichoke roots, its use in foodstuffs and cosmetic preparations and foodstuffs and cosmetic preparations having the long-chain...
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7959961 |
Food products containing rice bran oil
Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with...
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7947320 |
Production of multi-grain, whole-grain, soft and crunchy sheeted snacks
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been...
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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...
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7947323 |
Low-trans fats for confectionery and bakery fat compositions
The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm...
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7943188 |
Stuffed dough pocket with grasping extension
A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being...
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7939121 |
Instant masa
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
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7935372 |
Coated snack products
The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating...
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7931923 |
Apparatus and method for manufacturing a loaf of bread
A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further...
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7931924 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable...
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7927640 |
Calcium fortification of bread dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
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7923048 |
Segmented pizza crust system
Making a pizza crust includes forming a mass of dough into a substantially flattened shape to define an inner crust bordered by an outer crust extending around the inner crust. The outer crust is...
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7923047 |
Seasoning and method for seasoning a food product while reducing dietary sodium intake
A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning...
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7914835 |
Dog chew treats
A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded...
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7914833 |
Heat-stable high-amylopectin starch
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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7914836 |
Pizza with segmented crust
A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion....
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7910150 |
Water-soluble dietary fiber-containing composition and method for preparing same
A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has...
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7897191 |
Snack chip containing buckwheat hulls
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip....
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7897187 |
Base material for producing food and fodder
The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and syrup. Said material is especially suitable for producing food and fodder. The...
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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,...
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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.
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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...
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7829128 |
Production of whole grain-containing composite food products
Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain...
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7820223 |
Sweet potato flake process
The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil...
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