Matches 201 - 250 out of 464 < 1 2 3 4 5 6 7 8 9 10 >
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4724136 Preparations, mainly confectionery preparations reducing the incidence of dental caries and methods of preparing said preparations  
The invention relates to preparations, mainly confectionery preparations reducing the incidence of dental caries and to methods of preparing said preparations. The preparation contains a mixture of...
4719114 Encapsulated yeast  
A process for preserving active dry yeast comprising applying polyethylene glycol having a molecular weight in the range of about 3350 to about 4600 to the surface of said yeast in a preserving...
4707449 Pichia pastoris yeast strains of enhanced tryptophan content  
Mutant Pichia pastoris yeasts which produce relatively high levels of tryptophan. These high tryptophan capability Pichia pastoris mutants, grown on such as methanol or glucose, produce improved...
4693898 Novel baker's yeast and process for making bread  
This invention relates to a novel baker's yeast having sucrose-nonfermentability and suitability for making bread. Further, this invention relates to a process for making bread containing...
4681758 Shaped, flavored articles and method of producing same  
Novel articles are prepared by forming or shaping protein/polymeric material blends. The resulting articles are attractive to masticating animals. Uses for such as synthetic bones and as a bait or...
4680182 Baker's dough  
The present invention relates to a dough which includes a yeast of the genus Saccharomyces resistant to polyene antibiotics. These yeasts have been found to be particularly useful in the...
4678672 Reduced calorie crackers and processes for producing same  
Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble...
4677073 Process for preparing a stabilized Saccharomyces cerevisiae cell culture  
A process for preparing an integral Saccharomyces cerevisiae cell culture containing the cell bodies and all the products which form during the cell multiplication process, and for stabilizing the...
4670266 Natural leaven and method for producing same  
Method for producing leaven is disclosed which involves soaking wheat in water, separating the resultant aqueous medium from the wheat, mixing the aqueous medium with flour to form an aqueous...
4666719 Admixture of a lactobacillus brevis and a saccharomyces dairensis for preparing leavening barm  
A culture contained in a whole grain barm for effecting natural leavening of breads, baked goods and the like is disclosed. The culture contains a newly identified Lactobacillus sp. bacteria named...
4652453 Preparation of free-flowing particulate yeast  
Baker's yeast, having a moisture content of from about 65 to about 75 percent by weight, is provided in a free-flowing particulate form by dispersing throughout a particulate baker's yeast, having...
4604289 Process for preparing whole wheat bread and mix for same  
A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, vital gluten and a...
4590076 Reduced calorie, high fiber content breads and methods of making same  
The reduced calorie bread compositions of this invention incorporate an alpha-cellulose substituent and have a higher fiber content than comparable standard bread products. The compositions include...
4587127 Process for producing liquid seasoning  
A process for producing a liquid seasoning, which comprises allowing a hydrolyzate of soy sauce raw materials, in liquid state at a pH of 4.0 to 9.0, to contact with immobilized cells of soy sauce...
4582708 Animal feed supplement  
An animal feed supplement that provides good nutrition is prepared as a homogenous, non-tacky, substantially solid mass. The supplement contains yeast having fermenting activity, a texturizing...
4581235 Powder for making alcoholic beverage by fermentation  
A powder for making an alcoholic beverage by fermentation consisting by weight of yeast in an amount of between about 0.15% to 50%, an edible acid in an amount of between about 10% and 80%, a...
4574086 Method for retarding degradation of food colors and flavors  
Dried yeast products, when used as a carrier for vegetative food flavors or colors, act to retard loss of color or flavor and to prevent gain of unpleasant unnatural color or flavor during storage...
4547374 Saccharomyces species FD 612 and the utilization thereof in bread production  
Saccharomyces species FD 612 (FERMBP-742), which has been bred by selective hybridizations, has freeze-resistance and is useful as a baker's yeast in bread production in which a dough is prepared...
4530846 Method for the production of selenium yeast  
A process for preparing selenium yeast having a high intracellular selenium content is provided which comprises the continuous incremental feeding of nutrients and selenium compounds to yeast...
4522832 Lactase-containing baking formulations  
The present invention involves incorporating lactase enzyme into baking formulations for producing yeast leavened products which formulations include sugar and a lactose-containing dairy product,...
4510162 Composition for absorbing oxygen and carrier therefore  
An oxygen absorbent composition mounted on a suitable carrier and adapted to be mounted in a closeable container for removing oxygen from the space within the container. The composition comprises...
4501757 Yeast and dough condition compositions  
Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said...
4500551 Agents for improving bread in quality and bread containing same  
Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid.
4500548 Fermentation aid for conventional baked goods  
A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a...
4481222 Dry mix for bread  
Disclosed are dry mixes for the preparation of baked goods having yeasty flavor that do not require dough kneading or lengthy fermentation steps. Such mixes comprise flour, chemical leavening...
4472439 Heat treatment for live yeast cell pastes  
A heat treatment for live yeast cell slurries and pastes, which comprises heating the slurry or paste at a temperature of about 60° C. or greater for a sufficient period of time, increases the...
4463020 Yeast-raisable wheat-based food products that exhibit reduced deterioration in palatability upon exposure to microwave energy  
Yeast-raised wheat-based food products comprising wheat flour, yeast and an amount of long-grain rice flour effective to reduce deterioration in the palatability of the food product caused by...
4459312 Enzymes bonded to living yeast cells  
Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells...
4439525 High methionine content Pichia pastoris yeasts  
Mutant yeasts of the strain Pichia pastoris have been developed which contain relatively high levels of methionine. These high methionine content Pichia pastoris mutants grow on an oxygenated...
4426397 Process for the production of a concentrate containing a bee product, a concentrate containing a bee product and its use  
The invention relates to a process for the production of a concentrate containing a bee product. According to the invention, bee pollen, bee bread, propolis or honey or mixtures thereof are added...
4423079 Growth promoting compositions for Lactobacillus sanfrancisco and method of preparation  
A spray-dried flour culture product is prepared by seeding a flour-water-salt suspension with natural mother or starter sponge containing strains of Lactobacillus sanfrancisco and Torulopsis...
4418150 Yeast containing plasmids providing killer characteristics  
Killer yeasts having killer toxin-resistance and killer activity toward a wide range of types of yeasts are produced by introducing a certain plasmid into Saccharomyces cerevisiae by a cell fusion...
4416903 Antistaling baking composition  
The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A...
4414228 Process for preparing deep-frozen yeast bread dough  
The present invention relates to a process for preparing bread dough which may be deep-frozen with a view to long conservation thereof, characterized in that the yeast used was previously subjected...
4409246 Yeast strain for fermenting high plato value worts  
The specification discloses a novel brewers' yeast strain and a method of manufacturing the same. The yeast is a strain of Saccharomyces cerevisiae and has been deposited at the National Collection...
4405650 Compressed yeast product and process  
Disclosed are an improved process for preparing compressed yeast and the product of that process. Prior to filtering yeast, it is conventional to contact the yeast with salt or other...
4404227 Bread mix and process  
A process for preparing a dry bread mix containing flour, from 1.5 to 2.5% quick-leavening active dry yeast, from 2 to 10% of a balanced chemical leavening system, and from 0.1 to 0.75% of a dough...
4397877 Heat treatment of active dried yeast and product thereof  
Active dried yeast is treated to beneficiate subsequent fermentation activity and/or fermentation products of the yeast and to produce a beneficiated active yeast product by heating the dried yeast...
4396632 Strains of yeast for bread-making and novel strains of yeast thus prepared  
A complete and reproducible process for producing novel strains of yeast, comprises making a first screening test and at least one other screening test selected from a group of screening tests...
4386107 Pollen substitute for use in apiculture  
A pollen substitute for rearing honeybees can be used in either powder or paste form and has a formula similar to that of natural pollen. The substitute is composed of a mixture of lactic yeasts,...
4379174 Dietetic cake mix  
A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks...
4374859 Method for reducing fusel oil in alcoholic beverages and yeast strain useful in that method  
A method and microorganism are set out for producing a fermentation product which contains ethanol but has a lower than usual fusel oil content. The mutant microorganism is of the genus...
4374150 Urea yeast food for baking  
An improved yeast food is provided for use in yeast leavened bakery products that exhibits improved nitrogen availability for the yeast. The yeast food includes urea as the nitrogen source compound...
4374151 Frozen dough for bakery products  
A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an...
4370420 Preparation of dried baker's yeast  
Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage...
4369195 Extrusion texturization of full-fat soybean and product thereof  
A textured soybean product is produced from full-fat soybean by hydrating whole soybean by treatment with a dilute alkaline solution; mixing the hydrated soybean with full-fat soy flour and...
4357358 Feedstuff or feedstuff additive and process for its production  
Animal feedstuffs in pressed form compressed at a pressure less than 700 atmospheres to a bulk density of about 0.3 to about 1.3 g/ml and having a water content from about 8% to about 14% by weight...
4353926 Soda crackers  
Processes and compositions for preparing soda crackers are described. In the present process a liquid starter is employed to supply the necessary microorganisms, Lactobacillus plantarum,...
4348479 Recovery of proteinaceous material having reduced nucleic acid levels  
The present invention relates to a process which comprises recovering proteinaceous materials from nucleoprotein complexes by derivatizing the proteinaceous material with a cyclic anhydride,...
4346115 Fermentation of acid-containing doughs  
Fermentation of acid-containing dough in bread-making is carried out with a baker's yeast in the form of compressed fresh yeast or dried yeast that has reduced inhibition to acid in the dough. The...
Matches 201 - 250 out of 464 < 1 2 3 4 5 6 7 8 9 10 >