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Matches 551 - 600 out of 1,728

Document Document Title
WO1996018304A3  
WO/1996/018304A2
The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber compositi...  
WO/1996/015221A1
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.  
WO/1996/013170A1
A muffin tray (170) made from modified crystalline polyethylene terephthalate has a plurality of baking wells (172) with heat transfer inhibiting bottoms (176, 178), and protruding circumferencial ridges (182) to accommodate thermal expa...  
WO/1996/006536A1
A dough conditioner is described wherein the dough conditioner is soybean peroxidase or an aqueous extract of soybean hulls.  
WO/1996/004798A1
A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17 % and about 30 % by weight, "low heat" non-fat dry milk solids present in an amount between about 9 % and about 100 % ba...  
WO/1996/003885A1
The present invention relates to an additive mixture for use in the preparation of frozen, microwaveable, pre-cooked food products. The additive mixture is used to prepare a batter composition, which in turn is used to prepare such froze...  
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...  
JP2018134009A
[Subject] Even if it re-heats the calcination foodstuffs in which room temperature and chilled or preserved calcination foodstuffs in frozen storage with a microwave oven, calcination foodstuffs make it a subject to provide a calcination...  
JPWO2017082113A1
A float, a juicy feeling, and mouth-melt of stratified expansion foodstuffs which are roll-in margarine of a low trans-fatty acid used with cloth with few moisture contents, and were manufactured using this are good, Provide stratified e...  
JP6378823B2  
JP2018121554A
[Subject] Though you use Japanese flour, excel in admiration gently and provide a mix for baked confectionery which can manufacture quality baked confectionery with good mouth-melt. [Means for Solution] A mix for baked confectionery of t...  
JP2018117616A
[Subject] Though you use domestic wheat flour, provide a mix for doughnuts which can manufacture a doughnut of good texture which is equal compared with a thing using wheat flour from a foreign country. [Means for Solution] A mix for dou...  
JP2018113865A
[Subject] Even when you excel in the aging control effect and you save not only immediately after calcination but after calcination, provide a mix for octopus dumplings or as-you-like-it pancakes which can manufacture octopus dumplings o...  
JP2018519812A
malto dextrin -- un--- a wafer or expansion extrusion serial products moisture resistance which contained and improved, and low/sugarless one are indicated. The product is a (i) flower and a (ii) number average molecular weight (M).nA pa...  
JP2018099090A
[Subject] In mix powder for baked confectionery, though it is gluten-free, provide mix powder of quality of low sugar. [Means for Solution] Nature mix powder of low sugar of the present invention is the natural sweetener powder of calori...  

Matches 551 - 600 out of 1,728