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Patent Searching and Data


Matches 301 - 350 out of 1,712

Document Document Title
WO2006050227A3
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.  
WO/2006/097415A1
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/2006/093922A1
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...  
WO2006002252A3
A croissant intermediate (200) having a stress-relieving feature (202) such that the croissant intermediate (200) does not become unpinched during baking. The stress-relieving feature (202) can take the form of a cut, either completely t...  
WO2005025327A3
A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to a-amylase digestion. This method uses...  
WO/2006/086560A2
The present invention relates to marketing a target product to a consumer. A consumable film distinct from the target product is provide to the consumer using at least one channel: a print advertisement of the target product, a direct ma...  
WO/2006/083951A3
The present invention is directed to, among other things, an artificial sweetener and method of making the same composed of acesulfame potassium, crystalline maltitol and Neotame, which provides a high intensity sweetness, contributes no...  
WO/2006/081189A3
A device (10) and method are provided for supporting a food container (40, 42, 44, 58) and the like. The device includes a base member (12) , a central container receiving portion and a plurality of support legs (16, 32, 56) . The plural...  
WO/2006/078878A2
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.  
WO/2006/078878A3
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.  
WO2005117596A3
An apparatus for imparting motion from at least one of a plurality of motion sources into linear, rotary, or combined linear and rotary motion of an elongated device, the apparatus comprising a transmission for translating the motion to ...  
WO/2006/065134A1
The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leave...  
WO/2006/062410A1
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an a...  
WO2006004618A3
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...  
WO/2006/050228A1
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can ...  
WO/2006/050227A2
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.  
WO/2006/046146A1
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...  
WO/2006/044028A1
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/2006/044465A2
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.  
WO/2006/044462A2
Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproo...  
WO/2006/041510A2
Flaccid baby bottle liners have a premeasured amount of sterilized powdered infant formula that is ready for use when desired.  
WO2005118399B1
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...  
WO2005091984A3
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO/2006/023974A2
The invention features French fry substitutes and methods of producing the same using legume paste from Vigna Unguiculata.  
WO2005046347A3
Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch...  
WO/2006/020556A2
A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate (120) has at least four sides being connected by a...  
WO/2006/020029A1
The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more...  
WO/2006/019688A2
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 hot oil. The fatty acid chain is dispose...  
WO/2006/016939A2
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and...  
WO/2006/014516A1
A method for manufacturing a freezer-to-oven biscuit flatbread. A continuous sheet of biscuit dough is perforated and sliced to form a perforated dough pad. The perforated dough pad is directed through a freezing tunnel to freeze the dou...  
WO/2006/015132A1
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.  
WO/2006/015155A3
The invention provides a baking mixture of an edible oil and a low density maltodextrin for use in preparing baked goods such as pseudo-fried baked goods and laminated dough products. The glaze comprises at least one edible oil, and an a...  
WO2005112655A3
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2006/011911A1
Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering p...  
WO/2006/010053A1
A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product man...  
WO/2006/009447A1
The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to i...  
WO/2006/004618A2
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...  
WO/2006/004617A1
According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an amount of dietary fiber. The result is that fat and caloric content of cakes ...  
WO/2006/000065A1
The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavour compositio...  
WO2004093564A3
A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. ...  
WO/2005/118399A1
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...  
WO/2005/117596A2
An apparatus for imparting motion from at least one of a plurality of motion sources into linear, rotary, or combined linear and rotary motion of an elongated device, the apparatus comprising a transmission for translating the motion to ...  
WO/2005/112662A1
A powdered food additive preparation whose handling is easy. There is provided a powdered food additive preparation characterized in that an aqueous solution containing a powdering subject compound is supported on defatted soybean powder...  
WO/2005/112663A2
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; ...  
WO/2005/112652A1
Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.  
WO/2005/112655A2
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2005/104879A1
A storability improver for a food or beverage, characterized by comprising a product of a lipase treatment of a reaction product obtained by reacting a microorganism of lactic acid bacteria and a fat in an aqueous medium; a method of imp...  
WO/2005/099458A1
Described are refrigerated, rolled dough compositions that do not require a slip liner between contacting surfaces of the dough composition, e.g., that include rice flour between contacting surfaces.  
WO2005016004A3
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...  
WO2005018339A3
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger sca...  

Matches 301 - 350 out of 1,712