Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 251 - 300 out of 1,691

Document Document Title
WO/1998/020744A1
The invention concerns a method for preparing flaky pastry, in which is mixed at room temperature a composition containing flour, salt, acid proteins and an inactive fermenting agent; during the mixing step lumps of butterfat are added t...  
WO/1998/010657A1
Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade having adsorbed thereon liquid cream yeast, the particles being coated with a continuous layer of impervious thermoplastic material, fro...  
WO/1998/007747A1
Transgenic plants with increased amounts of high molecular weight glutenin subunits (HMW-GS) have improved breadmaking capability. A specific example of wheat (cv Bob White) transformed to express HMW-GS 1Ax1 is provided. In addition, ad...  
WO/1998/004137A1
An apparatus and method for making pizza includes a housing (200) and a plurality of canisters (26) containing fresh dough stored in the housing (200). A cutting blade (102) is disposed in the housing and is moveable between an upper lim...  
WO/1998/003083A1
A food prepared from the semolina and/or flour of cereals and/or any other fragmented starchy product previously hydrated (8-70 % of the dry matter), shaped according to a pasta or couscous production method, pre-cooked and optionally dr...  
WO/1997/046107A1
A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture ...  
WO/1997/042826A1
A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough ...  
WO/1997/041737A1
Disclosed is a process for reconstituting a stable grain product. In the invention, a stable, at least partially cooked grain, having a water activity of no more than about 0.65 is exposed to thermal energy whereby the surface of the gra...  
WO1997030593A3  
WO/1997/033481A1
An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at le...  
WO/1997/030593A2
There is disclosed a novel leavening composition comprising hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.  
WO/1997/026794A1
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough...  
WO/1997/025869A1
Improved ready-to-bake frozen, parproofed, laminated doughs comprise: flour and (on flour): 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier, 0.2-5 wt.% of a pectin, 0-10 wt.% protein, 0-10 wt.% modified starch. The laminated p...  
WO/1997/018295A1
The present invention provides a method of increasing the performance of yeast, the method comprising exposing the yeast to at least one compatible solute/osmoprotectant for a period of time sufficient to result in an intracellular conce...  
WO/1996/039850A1
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0� Fahrenheit (-18 �C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, th...  
WO/1996/039041A1
The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of th...  
WO/1996/033616A1
The proposed process for producing culinary articles from flour using frozen intermediate products involves kneading yeast dough with a fat content of at least 5 % and a sugar content of at least 8 % (percentages are relative to the weig...  
WO/1996/027294A1
The invention concerns a process for producing a dough made from a flour product, in particular one based on wheat. The flour product-water mixture is mechanically processed, energy being applied simultaneously, to cause agglomeration of...  
WO/1996/023425A1
An emulsion preconcentrate which contains a hydrolyzed fat, which contains at least 10 % by weight free fatty acids, and an aroma or flavour. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the...  
WO/1996/015221A1
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.  
WO/1996/009768A1
Ready-to-bake, frozen bread dough, comprises: a flour-component and (on flour): 30 - 70 % water, 0 - 10 % fat, 0 - 3 % milk-protein, 0.5 - 8 % yeast or chemical leavener, 0.1 - 4.0 % emulsifier, 0 - 10 % sugar (if sugar is absent, the fa...  
WO/1996/009769A1
Ready-to-bake, frozen brioche dough comprises: a flour-component, and (on flour) 40 - 70 wt.% of water, 10 - 30 wt.% of fat, 2 - 15 wt.% of whole-egg, 3 - 10 wt.% of yeast or chemical leavener, 0.1 - 4.0 wt.% of emulsifier, wherein the f...  
WO/1996/003891A1
A granular starch or flour which is both thermally-inhibited and pregelatinized is used as an ingredient in various foods. The starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared ...  
WO/1996/004315A1
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.  
WO/1996/004316A1
This invention covers pregelatinized starches and flours that are thermally inhibited and that exhibit a noncohesive texture when dispersed or dissolved in cold water.  
WO/1996/003892A1
A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared by dehydratin...  
WO/1995/028844A1
Method for the manufacture of a food product enclosed in a pastry case and products so obtained. The invention involves a method for the manufacture of a food product (P) with an edible pastry case (E) filled with a garnishing or the lik...  
WO/1995/026138A1
Proposed is a method of preparing pieces of dough for baking, including a fermentative process in which the piece of dough ferments, and a cooling process in which the piece of dough is cooled. The method calls for a first stage in which...  
WO/1995/025442A1
A method of improving the baking properties of grain, flour or dough is described which involves establishing an electrical field in or across it or causing an electric current to flow through it. In the case of grain and flour, it is fu...  
WO/1995/023514A1
The present invention relates to a process for reducing the viscosity of a plant material, which process comprises treating the plant material with a xylanase having i) a WSPS per mg protein added which is higher than 0,06, and/or ii) a ...  
WO/1995/021533A1
The invention relates to a method of manufacturing bread, and more particularly, a method of manufacturing bread, comprising a process of freezing and refrigeration storage of dough or a process of refrigeration and freezing storage of d...  
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/1995/005743A1
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/1994/023583A1
The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60 % of its power in a selected wavelength band, and exposing the food to the radiation...  
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/1994/016569A1
The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The am...  
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/1993/022928A1
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan d...  
WO/1993/020699A1
This invention consists of a kneading process for alimentary dough, characterized by the fact that the rising phase is divided into two parts. The first part is a treatment phase using traditional means, with a shorter than usual time. T...  
WO/1993/006927A1
The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 ...  
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/1992/018010A1
The invention concerns shaped dough portions made from at least flour, yeast and liquid kneaded to form a base dough, the base dough being folded, rolled and shaped for use as an intermediate for a subsequently baked product. The base do...  
WO/1992/011766A1
An improver for dough and baking containing either (A) at least one member selected between gelatin and an emulsifier comprising enzyme lecithin and fatty acid glycerol ester or (B) a conjugate of gelatin with the emulsifier. The improve...  
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/1992/010266A1
In the food industry and in fermentation processes, interfering foams occur at various stages of processing or production. These foams have to be controlled or prevented. Described are reaction mixtures containing ester polyols, the reac...  
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/1991/011911A1
A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or ...  

Matches 251 - 300 out of 1,691