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US20140030413 Frozen Challah Dough with Protrusion or Marking or Separated Piece for Observing the Mitzvah of Hafrashat Challah (Separating of Challah)  
Frozen challah dough that is intended for oven baking and has a protrusion or a small portion marked off or a piece separated from it, which are designed to be removed before baking in such a way...
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...
US20110142988 METHOD FOR PRODUCING DOUGH AND METHOD FOR PRODUCING BREAD  
A method for producing dough includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of cereal grains and liquid, and a kneading process #30 of kneading a...
US20120189755 PIG-FAT SUBSTITUTE BASED ON VEGETABLE FAT AND METHOD FOR OBTAINING SAME  
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated...
US20110064855 CHECKERBOARD BAKING PAN SYSTEM AND METHOD  
A checkerboard baking pan system includes at least one pan and an insert for seating inside the at least one pan. The pan has a substantially flat bottom wall and upstanding side walls surrounding...
US20140377437 System and Method for Printing on a Food Item  
A system and method for printing on a food item is disclosed herein. In one embodiment, a system for printing on a food item can comprise a food item, one or more edible sheets, and an edible...
US20110268839 Bread dough and bread product with reduced oil absorption, and production process thereof  
The present invention provides bread crumbs that have an advantage of reduced oil absorption during deep-frying; and a production process thereof. The present invention further provides deep-fried...
US20110256277 PROCESS FOR MAKING A HEALTHY SNACK FOOD  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying...
US20120040070 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...
US20100316762 LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME  
By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.
US20140348981 FOOD PRODUCTS WITH YOGURT WHEY  
A food product comprising a neutralized yogurt whey.
US20120151635 METHODS OF AFFECTING NITROGEN ASSIMILATION IN PLANTS  
Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or...
US20110179519 Methods of Affecting Nitrogen Assimilation In Plants  
Provided herein are compositions and methods for producing transgenic plants. In specific embodiments, transgenic plants comprise a construct comprising a polynucleotide encoding CCA1, GLK1 or...
US20110052777 Method for Making a Rolled Snack Food Product Having a Light Crispy Texture  
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in...
US20130273216 KIT FOR PREPARING A SNACK  
The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti...
US20110008490 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.
US20130337118 HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS  
The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30%...
US20130164407 HEALTH BREAD BASED ON NON-GRAIN FLOUR  
An intermediary baking product, such as a dough, which consists of a primary non-grain flour portion and a secondary grain flour portion wherein the non-grain flour portion is at least double the...
US20150173401 Extruded and Dehydrated Products for Baby Food  
The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which, once rehydrated, have specific textural...
US20140271992 Heat-Treated Flour  
An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked...
US20140134314 Dough Rolling Method and Product  
An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having...
US20130040034 LOW-FAT CAKE AND METHOD OF MAKING THE SAME  
The purpose of the present invention is to provide a low-fat cake having improved quality, wherein the flavor, full-bodied taste (richness), softness, swellability, and baked color which are...
US20130236592 Food Product  
A food product containing high affinity phosphate binders (calcium and magnesium) for the purpose of chelating phosphate forms ingested foods and preventing its absorption. The chelation of...
US20140287094 Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them  
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the...
US20120207881 ACTIVE INGREDIENT DELIVERY SYSTEM  
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough...
US20120040068 Citrus product as replacement in food items  
The present invention is directed to certain food stuffs wherein certain ingredients in foods are substituted by a product made of citrus peel that has been ground to a powder to form a citrus...
US20130224336 Bakery Products, in Particular Pre-Baked Breads Especially Suitable for Baking in a Toaster and method for the Production Thereof  
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method...
US20120251663 DOUGH TARGETING FOR ENHANCED MICROWAVE REHEATING  
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough...
US20110281010 Gluten-free bread, milk free, egg free, sugar free bread by Clarissa  
I have Celiac Disease and must make my own bread. After researching the Market, I could not find any breads available to meet these dietary needs of people with specific illnesses of Autism,...
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...
US20110091599 METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE  
The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even...
US20100310748 Recombined Whole Grain Having Visually Indistinguishable Particulate Matter and Related Baked Products  
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the...
US20150208672 POCKET BREAD  
Embodiments of the invention relate to pocket bread, comprising: two coplanar bread layers similar in size and dimensions and joined to each other at their respective circumferences, the bread...
US20150230657 AUTOMATED ON DEMAND BAKING SYSTEM  
An automated, on-demand baking system including a computer controllable injector configured to be operative to programmably inject liquid baking ingredients through a wall of and into a mixing,...
US20120040069 MACHINE AND METHOD FOR CONTROLLING THE TEMPERATURE OF DOUGH  
A machine and method operable to mass produce batches of dough in selectable, discrete and customizable batches and control the temperature of the dough under various environmental conditions is...
US20110151052 System And Method For Preparing Naan Bread  
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the...
US20110020492 System and method for preparing naan bread  
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the...
US20120093993 METHOD FOR IMPROVING THE TEXTURAL ATTRIBUTES OF A BAKED SNACK FOOD  
A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to...
US20110183036 TREATS AND METHODS FOR PRODUCING SAME  
Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol...
US20150037484 Methods and Compositions Related to French Fry Dough and Products Thereof  
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard...
US20150223497 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS  
An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers,...
US20120196021 Fruit and Vegetable Snacks  
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular...
US20150050412 FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS  
Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of...
US20110166224 DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS  
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the...
US20120128819 Method of Improving Pre-Baked Dough Products  
A method of making a prebaked biscuit product is described. This method includes preparing a dough containing pectin, baking the dough to make a biscuit product, freezing or refrigerating the...
US20120128820 Freezer-to-Oven Dough Products and Methods of Preparation  
A frozen or refrigerated dough product suitable for making a biscuit product is described. The dough product includes pectin, and the biscuit product has an improved texture in comparison to a...
US20150201655 Oil And Fat Replacing Purees  
Mixes, compositions, foodstuffs, and other consumables are disclosed which replace oil, shortening, butter and other fats, as well as sugar, with vegetable puree. In an aspect, a food preparation,...
US20130273219 Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products  
Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable...
US20130196040 METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN  
A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and...
US20150110921 USE OF A DRIED STARCH BASED FLOUR  
The present invention describes use of a dried starch based flour for mixing with a water containing start product, which mixing enables production of an application product, wherein the water...