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Patent Searching and Data


Matches 551 - 600 out of 1,709

Document Document Title
WO/1996/000011A1
A texture-enhanced snack product prepared, in one embodiment, by applying a hydrated batter precoat and a layer of edible particulates to an expanded edible base material containing up to 20 % by weight moisture, heating to drive off moi...  
WO/1995/030344A1
A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more f...  
WO/1995/017099A1
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and (on flour); 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier; the flour-component being composed of: 80-99 wt.% natural flour, 20-1 wt.% artificial...  
WO/1995/017098A1
The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3MHz). The treated cake flour is intend...  
WO/1995/007631A1
The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or fo...  
WO/1995/007025A1
Laminated dough systems, comprising alternating layers of dough and laminated fat, which laminated fat layers contain a water-binding agent, while simultaneously at least one of the outer layers of the system is provided with a moisture ...  
WO/1995/005743A1
A high ratio baking composition comprising: (a) a chlorine free heat treated soft flour; (b) an effective volume controlling amount of a non-flour fiber; (c) an effective fragility controlling amount of a protein; and (d) sugar wherein t...  
WO/1994/027445A1
A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fin...  
WO/1994/022328A1
A bakery ingredient including a milled, starch-bearing grain having about 60-80 % of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30 % by weight of a caramel-sugar mixture is disclosed along with a p...  
WO/1994/021128A1
The invention concerns laminated doughs, wherein anaqueous gel containing 20-50 wt.% of maltodextrin and 0-30 wt.% of beta-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt.%...  
WO/1994/019953A1
The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt.%; an N20 (unstab., NMR pulse) of 10, while the triglyceride compositi...  
WO/1994/019956A1
The invention concerns different kinds of prebaked bread. Until now prebaked large bread having a weight of 400 and 800 g is being offered but sparsely, because it is only available in unsliced condition. Slicing warm finished large brea...  
WO/1994/019955A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast b...  
WO/1994/007369A1
The invention is a pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises fro...  
WO/1994/007484A1
Compositions of matter are provided comprising a pharmaceutically effective amount of taxol or a tumor-active analog thereof solubilized in a pharmaceutically acceptable carrier comprising an oil having a dipole moment of between about 0...  
WO/1994/000018A1
The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwa...  
WO/1993/008274A1
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough with a thiol redox protein. The method of the present invention p...  
WO/1993/005659A1
A composition for preparing a bread product containing a wheat flour having a protein content between about 10 % and about 17 % by weight and about 24 % to about 48 % by weight per 100 parts of flour of high heat non-fat dry milk solids ...  
WO/1993/001724A1
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 dried yeast at chilled temperatures, wh...  
WO1992012057A3  
WO/1992/019109A1
A fat-free baking formulation, which comprises a composition comprising oats intimately mixed with water or skimmed milk, and cereal flour, such that the mix has a pasty consistency. The oats and flour are converted to a creamy consisten...  
WO/1992/012057A2
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present i...  
WO/1992/001390A1
A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/019423A1
Food products, typically having a moisture content above 50 % by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food ...  
WO/1991/018613A1
The present invention provides compositions and method for the preparation of emulsions and multiple emulsions. Specifically, the invention provides solids which are self-emulsifying glasses which, on contact with a sufficient amount of ...  
WO/1991/011905A1
A soft-milling wheat which produces dough having exceptionally low visco-elasticity is provided by breeding from a variety having Glu-D1 double null trait, such as the landrace "Nap Hal". The wheat can be used in the manufacture of biscu...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
WO/1990/011017A1
A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/006969A1
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton...  
WO/1989/012396A1
Process for ensuring the long preservation of food compositions, having essentially as ingredients cereal flour, eggs, sugar, milk or a milk substitute, such as a soy-bean food filtrate and flavourings, whereby the dough components are s...  
WO/1989/006906A1
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food...  
WO/1986/006937A1
A polyglycerol partial fatty acid ester emulsifier comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesteri...  
WO/1982/001807A1
Novel soluble protein aggregate which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium, phosphate and lactose. The product is readily he...  
JP2018078811A
[Subject] Provide an oil-and-fats constituent for a bread-making kneading lump which can manufacture bread which oil-and-fats mixture nature to bread dough was good, and stickiness of bread dough was suppressed, and was excellent in the ...  
JP2018078844A
[Subject] Mixture nature to regular kneading cloth be excellent in good water-roux starter cloth and flavor, obtain a bakery product in which texture which Athletic (ed) even when the Secretary of the Interior was good and soft is shown,...  
JP2018068241A
[Subject] Use it for manufacture of covering bean-jam-wrapping foodstuffs heated and manufactured after covering bean jam with cloth, and provide premix powder which can manufacture covering bean-jam-wrapping foodstuffs excellent in shap...  
JP2018068172A
[Subject] There are few temporal changes in physical properties after production of cloth, a calcination article of appearance and mouth-melt is good, and it provides a manufacturing method of Citrus , shoe cloth which has admiration lig...  
JP3216048U
[Subject] Frozen bread dough which is not fermented [which does not need measurement of material of varieties, a place which mixes and kneads material, or a labor which arise when carrying out bread-making at home, but is stabilized, and...  
JP2018061488A
[Subject] Provide bread in which filling material of specific texture can enjoy novel appearance and texture with which it was dotted in the Secretary of the Interior, and a manufacturing method for the same. [Means for Solution] Bread c...  
JP6312688B2  
JP2018057299A
[Subject] A state which can eat is maintained without becoming hard too much, even if it freezes, and even if it eats the thing of the frozen state, texture made into Sharit can be enjoyed, Even if you eat by the temperature of goods com...  
JP2018050614A
[Subject] Offer of the long-term preservation bread for having-best-before-date five years disaster prevention even if dryness and the delicious bread as the time of every day also with same emergency which cancels lack of admiration gen...  
JP6305866B2  
JP6304673B1
[Subject] In spite of not including gluten, in addition to maintaining a good swelling and texture, provide a manufacturing method of mix powder for rice bread in which good texture is maintained for a long time, bread dough for rice bre...  
JP2018038366A
[Subject] Cloth for pancakes which uses a pancake which has good appearance, texture, and a flavor, and is excellent in preservability for a manufacturing method of a pancake which can be manufactured stably, and it is provided. [Means f...  
JP2018033355A
[Subject] A settlement into a concave mold provides a model omission member in a food manufacturing device which enabled it to manufacture good cloth. [Means for Solution] Annular outside edge 11a which is model omission member 10 for ca...  
JP2018029518A
[Subject] Degradation of the rice bread containing rice powder and gluten by temporal rice powder change is prevented. [Means for Solution] When blending a grain of rice and gluten and performing bread-making, a quality fall is prevented...  
JP6277123B2  

Matches 551 - 600 out of 1,709