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8637105 Batter-like compositions containing setting agent and methods of preparing and using same  
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting...
8637106 Low-fat batter-like compositions and methods of preparing and using same  
The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high...
8597704 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...
8414941 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast  
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature...
8187648 Packaged, developed dough production in low pressure package, and related methods  
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an...
8187649 Packaged, non-developed dough product in low pressure package, and related compositions and methods  
Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the...
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...
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%...
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...
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...
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%...
7507431 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...
7258888 Flour and dough compositions and related methods  
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat...
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...
7235274 Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing  
Described is a packaged dough product comprising a dough composition in a flexible package and including encapsulated basic chemical leavening agent and non-encapsulated acidic chemical leavening...
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...
6919098 Scoopable dough and products resulting therefrom  
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
6890570 Preparation of baked product from dough  
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
6838102 Frozen pie dough showing good rising  
The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01...
6824807 Chemical leavener system comprising acidulant precursors  
Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant...
6673383 Method for improving the performance of a food product  
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt %...
6649198 Process for producing bread  
The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the...
6635291 Leavened dough or batter packaging system  
The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The...
6616954 Solvent released encapsulated yeast  
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast...
6589328 Sponges of hydrocolloids  
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility,...
6589583 Freezer to oven dough products  
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical...
6436458 Scoopable dough and products resulting therefrom  
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
6387436 Granola-type food product and method  
A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an...
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...
6242024 Packaged dough product  
The invention is a vented or unvented packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired...
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...
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...
6156356 Pizza pop-up toaster product  
This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave...
6149960 Process and formulation for a chemically leavened dough or bakery product  
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product...
RE36785 High fat biscuit mix and products resulting therefrom  
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and...
6080441 Leavening acid composition  
A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains...
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...
6030654 Composition for no fat of reduced fat bakery products  
Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the...
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...
5925397 Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures  
A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of...
5922379 Biodegradable protein/starch-based thermoplastic composition  
The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such...
5882712 Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions  
The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in...
5834050 Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures  
A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time...
5773068 Leavening system and products therefrom  
A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.
5451417 Just bake frozen dough  
A frozen dough which does not need to be thawed and proofed prior to baking. The dough includes a specific leavening system consisting of sodium or potassium bicarbonate and a leavening acid...
5439696 High ratio baking composition  
The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention...
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...
5409724 Leavening composition and process of making  
A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of...
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...
5384136 Psyllium-enriched dough products and method for making the same  
The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an...

Matches 1 - 50 out of 181 1 2 3 4 >