Matches 51 - 100 out of 464 < 1 2 3 4 5 6 7 8 9 10 >
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6391350 Method for the pre-baking treatment of chunk of frozen bread dough  
A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of...
6387420 Procedure for preparing a food additive, and an additive and its use  
The invention relates to a procedure for preparing a feed additive, in which a brewing yeast raw material containing oligosaccharides and/or polysaccharides is filtered and treated hydrolytically...
6383530 Method for the pre-baking treatment of shaped and frozen bread dough  
A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of...
6372481 Instant dry yeast for use in frozen dough-baking process  
The invention relates to the preparation of baker's yeast having both freezing tolerance and drying tolerance, which comprises drying pressed raw yeast suitable to baking from frozen dough, and...
6372269 Compositions for producing fermented malt beverages  
The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents...
6368643 Assimilation of inorganic selenium and organic germanium by yeast  
The yeast, Saccharomyces boulardii, has been used to invent a non-toxic selenium-germanium yeast product. Culture growth conditions can influence the biosorbent selenium and germanium uptake...
6338866 Pet foods using algal or fungal waste containing fatty acids  
Methods are disclosed for using a waste product which remains when various types of algae (such as Crypthecodinium cohnii ) or non-yeast fungi (such as Mortierella alpina ) are used to...
6294166 Nutrition supplement containing Lactobacillus acidophilus, yeast and soy protein  
A composition for use as a dietary supplement for promoting gastrointestinal health including effective amounts of a dried bacteria, a dried, non-viable yeast and protein. The dried bacteria may be...
6284243 Physiologically functional food having brain function-improving, learning ability-enhancing, and memory-enhancing functions  
A physiologically functional food having brain function-improving, learning ability-enhancing and memory-enhancing functions, which comprises as an active ingredient a lactic acid bacterium...
6274370 Yeast debris products  
The present invention provides a coloring agent comprising glucan-containing yeast cell ghosts which comprise a proportion of substantially intact yeast cell walls and at least one color source....
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...
6248323 Dietary supplementation with and methods for preparation of yeast-derived chromium salts  
The present invention solves the need for non-toxic forms of bioactive chromium which is an essential part of the human diet. This invention provides novel dried-yeast products containing chromium...
6217916 Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells  
A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous...
6214337 Animal feeds comprising yeast glucan  
A composition and a process for enhancing animal growth by orally administering the animal with the composition are provided. The composition comprises an animal feed and a yeast glucan wherein the...
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...
6159466 Aqueous composition comprising saccharomyces boulardii sequelaand chromium glycinate dinicotinate  
The present invention includes a novel yeast strain of the genus Saccharomyces boulardii sequela PY31 ATCC 74366 that is able to process certain metallic compounds into biologically active forms...
6159510 Method of bioconversion of industrial or agricultural cellulose containing wastes  
A method of bioconversion of organic industrial or agricultural cellulose containing wastes into proteinaceous product. The method comprises comminution of the wastes with moistening and addition...
6143731 Glucan dietary additives  
Compositions useful in the treatment of dietary disorders, and as dietary additives to provide a source of fiber and of short chain fatty acids, to reduce the level of serum cholesterol, increase...
6113956 Food preparation method  
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes...
6113952 Process for the manufacture of deep-frozen, ready for baking dough pieces  
Deep-frozen, unfermented raw dough pieces which can be directly baked into croissants and other similar bakery products without thawing or intermediate fermenting include a plurality of fat layers...
6083550 Ready-to-assemble, ready-to-eat packaged pizza  
A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for...
6077550 Process for making bread  
A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.
6060088 Preparing a packaged edible baked product  
A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods...
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...
6001412 Method of making vital wheat gluten into layered fibers, apparatus therefor, and novel resulting textured and protein-denatured fiber products  
A method of and apparatus for transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered...
6001400 Process for producing combination cream cheese and bagel dough product  
A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein...
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...
RE36355 Potassium bromate replacer composition  
A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium...
5968566 Refrigerated yeast-raised pizza dough  
A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of...
5968810 Stress-relieving feed  
A feed and a method for relieving stress of livestock and poultry are provided. The feed for relieving stress containing yeast rich in glutathione or a mixture of glutathione and yeast is prepared...
5968790 Increased production of carbon dioxide by yeast in flour-containing dough  
Introduction of futile cycles in the glycolytic pathway of yeast strains enables enhanced gas production and ethanol production under stress conditions, e.g. in a sugar-rich dough having a sugar...
5958755 Process of making flavored yeast extracts  
Flavored yeast extracts are prepared by incorporating one or more hydrolysates of fruit, vegetable, herb, spice, fungus or mixtures thereof in a yeast autolysis process.
5939109 Yeast-leavened refrigerated dough products  
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating...
5916607 Process for increasing the volume of a baked product  
The present invention relates to use of cyclodextrin glucanotransferase in the preparation of doughs for baked products, e.g. bread doughs. In particular, the invention provides a process for the...
5916609 Baker's yeast and a method producing it  
A process is disclosed for the production of baker's yeast which comprises the fermentation of a baker's yeast strain using a non-molasses carbon source until a fermentation broth having at least...
5902617 Enzyme supplemented baby formula  
A baby formula is provided having enzymes added to imitate the effect of those present in normal breast milk, aiding digestion of protein, carbohydrate (simple and complex sugars), and lipid. The...
5895648 Composition for feed use comprising lyophilized live lactic bacteria  
The invention relates to a composition for feed use containing a mixture of lyophilized live bacteria comprising at least two species of bacteria selected from Bifidobacterium breve,...
5879927 Strains of phaffia rhodozyma containing high levels of astaxanthin and low levels of 3-hydroxy-3', 4'-didehydro-β, ψ-caroten-4-one (HDCO)  
The present invention provides Phaffia rhodozyma strains having increased levels of astaxantin and a low percentage of 3-hydroxy-3',4'-didehydro-β,ψ-caroten-4-one (HDCO). Such strains are...
5854057 Panification ferment containing saccharomyces cerevisiae steineri DSM 9211  
A biomass which can be used directly as panification ferment without previous separation of the culture medium and the biomass and without addition of industrial yeast is prepared by cultivating at...
5846580 Complete flavor mix transformed into the glassy state  
A completely formulated, ready to cook, food product mix is discussed which is entirely in the glassy state and has a single glass transition temperature. An extrusion process for preparing the...
5827724 Baker's yeasts having a low temperature inactivation property  
Strains of Saccharomyces cerevisiae are substantially inactive at refrigeration temperatures of 3° C. to 9°-10° C. and recover their activity at temperatures of 13°-14° C.
5804233 Ice resistant frozen dough, and method of making  
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after...
5800901 Packing paper for baker's yeast  
A packing paper for baker's yeast, which is constituted by laminating, on one side of a base paper, at least a printing layer and a wax layer in this order and which has a carbon dioxide...
5801049 Freeze-resistant baker's yeast strain having sugar resistance  
Disclosed is a yeast strain belonging to Saccharomyces cerevisiae, having a freeze resistance and having an invertase activity of not less than a value corresponding to a minimum level of sucrose...
5795603 Process for forming a filled torroidal bagel product  
A process of making a filled bagel dough product and the product formed thereby. The product has the outward appearance of a conventional bagel, but has a core filling such as a natural or...
5792646 Process for preparing S. cerevisiae containing organically bound germanium  
A process for preparing strains of Saccharomyces cerevisiae containing at least 4,000 ppm of organically bound germanium based on the dry weight of the yeast is described.
5776526 Low-temperature inactive industrial baker's yeast and process for preparing same  
Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces...
5759606 Method of preparing bagel dough to form an english muffin bagel  
Preparation of English muffin bagels by using a set of yeast-rising flour bread ingredients quite similar to ingredients for standard bagels, but configuring individual buns into the cornmeal...
5756135 Water insoluble yeast solids product and process of making same  
A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5%...
5741695 Strains of bread-making yeast, a process for obtaining same, and the corresponding fresh and dry new yeast  
New broad spectrum strains of bread-making yeast having a high multiplication yield, good nitrogen assimilation, preferably good resistance to drying, characterized by the fact that they...
Matches 51 - 100 out of 464 < 1 2 3 4 5 6 7 8 9 10 >