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Matches 251 - 300 out of 1,764

Document Document Title
WO/2007/146843A2
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a b...  
WO/2007/143093A2
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/143093A3
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/140574A1
A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and mixing it with other sterile ingredients. Th...  
WO/2007/139563A3
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/140303A3
An absorbent pad for use with food packages comprising a first layer and a second layer. The first layer is fluid impermeable and the second layer is fluid permeable. The first layer is affixed to the second layer and forms a cavity ther...  
WO/2007/139563A2
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/137578A1
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...  
WO/2007/136891A3
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 white-like color wherein durum particulate matt...  
WO/2007/136891A2
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 white-like color wherein durum particulate matt...  
WO/2007/130070A1
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or les...  
WO/2007/124236A3
A frozen microwaveable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without "slack time," producing a baked bread product that is acceptable to consumers. Som...  
WO/2007/121217A3
A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion. The central portion defines a perimeter....  
WO/2007/117145A1
The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough It wa...  
WO/2007/117759A3
The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. Th...  
WO/2007/109094A3
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...  
WO/2007/106471A3
A portable survival kit includes a housing (102), (702), (1102) and (1502) defining an internal compartment. One or more rechargeable energy sources, for example, (202a), (202b), are inside the compartment. One or more electrical generat...  
WO2006097415A8
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2007/099506A1
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are esp...  
WO/2007/092087A2
A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%- 5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured ...  
WO/2007/075611A3
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 ingredients, forming gas nucleation site...  
WO/2007/076419A1
The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food ...  
WO/2007/075611A2
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 ingredients, forming gas nucleation site...  
WO/2007/073191A1
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 according to the invention comprises flour a...  
WO/2007/068853A1
The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker’s dough for baking which contains this impro...  
WO2007019364B1
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being forme...  
WO2006044028B1
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...  
WO/2007/051647A1
The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to ...  
WO/2007/044987A1
A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodim...  
WO/2007/042045A3
The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simpl...  
WO/2007/042045A2
The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simpl...  
WO/2007/040923A2
Described are effectively pasteurized uncooked batters having no gelatinized starch. Two methods of manufacturing are disclosed. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry. The other me...  
WO/2007/038423A3
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...  
WO/2007/038423A2
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...  
WO/2007/033470A1
An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temper...  
WO/2007/029719A1
A flavor-improving agent produced by sterilizing a culture which is produced by the cultivation of a microorganism belonging to the genus Pediococcus in a culture medium supplemented with arginine or a product given by a treatment of the...  
WO/2007/022347A2
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...  
WO/2007/021665A2
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents ...  
WO/2007/022347A3
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...  
WO/2007/021665A3
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents ...  
WO/2007/019240A2
The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being for...  
WO/2007/019239A3
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the bat...  
WO/2007/019364A1
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being forme...  
WO/2007/019239A2
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the bat...  
WO/2007/011236A1
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc.. The food precursor composition has improved sto...  
WO/2007/011776A2
A method for identifying a polypeptide which acts as an adjuvant in a host organism. The invention further provides adjuvant compositions comprising said polypeptides and optionally further comprising an antigen.  
WO/2006/138305A2
The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made fr...  
WO2006047512A3
A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1...  
WO/2006/138524A2
The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step...  
WO2005091995A3
High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-...  

Matches 251 - 300 out of 1,764