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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 ...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/1996/015221A1 |
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.
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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...
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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...
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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 ...
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WO/1996/004315A1 |
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
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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.
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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WO/1991/001088A1 |
Les produits de p�te lev�e congel�s poss�dent une longue durabilit� lors qu'ils sont congel�s si l'on n'utilise pas dans cette pr�paration des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbo...
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WO/1990/011690A1 |
In a method for the removal of stresses and strains in rolled out, laminated dough products in which undesired stresses and strains occur the said dough products are subjected to a treatment with ultrasonic waves. The stresses and strain...
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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...
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WO/1990/000001A2 |
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WO/1989/005690A1 |
This invention relates to a device for activating an object. This device includes a container for storing therein an object and an activating current generator for generating a current for producing an oscillating electric field inside t...
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WO/1988/002988A1 |
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...
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WO/1985/003846A1 |
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...
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