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US20130316044 BREAD HAVING IMPROVED TEXTURE AND TASTE AND METHOD FOR PRODUCING SAME  
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and...
US20120009299 MICROWAVABLE FROZEN COOKIE DOUGH  
A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or...
US20120244251 METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH  
Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final...
US20100247710 METHOD FOR PREPARING FOOD PRODUCT  
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver,...
US20130122144 GLYCEROGLYCOLIPID LIPASE  
Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can...
US20130273198 Preparation of Baked Product From Dough  
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough...
US20110091601 Preparation of An Edible Product From Dough  
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating...
US20110008491 DOUGH COMPOSITION  
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed...
US20130045302 Screening Method  
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was...
US20140065262 METHOD FOR PARTIAL DEGRADATION OF GLUTEN  
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to...
US20110311678 Antistaling Process For Flat Bread  
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
US20110097440 Method and Composition to Improve Short Bite of Bakery Products  
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable...
US20120164270 Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside  
The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide...
US20120141630 Screening Method  
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was...
US20120141631 FERMENTED BAKERY DOUGH TOLERANT TO PROOFING  
The use of yeast for stabilizing bread fermentation during proofing, to a bakery dough composition including this yeast, and to a method for preparing a baked or fresh product from the bakery...
US20120263824 BAKING MIXES AND PROCESSES FOR MAKING THE SAME  
The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically...
US20110076357 SINGLE-STAGE BAKED GOODS PRODUCTION  
The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier...
US20130323359 Preparation of Dough or Baked Products  
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough,...
US20120082756 Preparation of Dough or Baked Products  
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough,...
US20110256263 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...
US20150140167 MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH  
The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b)...
US20130059031 USE OF AN ANTI-STALING ENZYME MIXTURE IN THE PREPARATION OF BAKED BREAD  
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including:...
US20120237981 AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20070092602 Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof  
The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or...
US20120164272 BAKING ENZYME COMPOSITION AS SSL REPLACER  
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and...
US20140127355 BREADS HAVING NOVEL PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME  
Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having...
US20130216651 Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase  
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme...
US20120040412 AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM  
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
US20130136823 Method of Preparing a Dough-Based Product  
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based...
US20140199435 NOVEL SOURDOUGH COMPOSITIONS AND METHODS FOR THEIR PREPARATION  
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically...
US20100316764 FLOUR SUPPLEMENT COMPOSITIONS AND METHODS FOR PREPARING WHEAT FLOUR  
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the...
US20140147553 Process for Preparing A Baked Product with Anti-Staling Amylase and Peptidase  
The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked...
US20120034339 PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS  
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In...
US20120009300 FAMILY GH 61 POLYPEPTIDES  
The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.
US20100104692 FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH  
A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least...
US20100255151 METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD  
A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then...
US20120263825 PROCESS FOR PRODUCING BAKED GOODS  
The present invention relates to a process for producing baked goods which is characterized in that a mixture of at least one baking raising agent and at least one substance selected from the...
US20100028490 BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD  
A new bread-making enhancer includes an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer is suited for...
US20070292563 Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking  
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked....
US20140335225 DOUGH COMPOSITION  
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
US20090304862 BATTER AND BATTER-COATED FOOD PRODUCTS  
A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 μm. A batter...
US20130101698 SHELF-STABLE, SAVORY, FILLED FOOD PRODUCTS AND METHODS  
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf...
US20080063751 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...
US20060292263 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase  
The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently...
US20140377407 ALPHA-AMYLASE  
This invention relates to a novel alpha-amylase, a process for its preparation and the use of the amylase. The invention relates to a newly identified polynucleotide sequence from Alicyclobacillus...
US20100062106 NOVEL METHOD TO PRODUCE CAKE  
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii)...
US20100143534 YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH  
A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol;0-50 wt. % of...
US20110033575 PSEUDOMONAS SACCHAROPHILA G4-AMYLASE VARIANTS AND USES THEREOF  
Pseudomonas saccharophila G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction...
US20080199566 Fermented food and its preparation  
A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy...
US20080057157 Puffed Cracker-Like Food Products And Method Of Making  
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by...

Matches 1 - 50 out of 91 1 2 >