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Patent Searching and Data


Matches 451 - 500 out of 5,529

Document Document Title
WO/2006/104448A1
A thermostable, alkaline active xylanase was purified from an alkaliphilic Bacillus halodurans S7, isolated from a soda lake in the Ethiopian Rift Valley. The molecular weight and the pi of this enzyme were around 43 kDa and 4.5, respect...  
WO/2006/097949A1
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 infan­tis, Bifidobacterium lon...  
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/2006/088515A3
An apparatus (16) for heat treating manufactured components (24) using microwave energy and microwave susceptor material (20). Heat treating medium (22) such as eutectic salts may be employed. A fluidized bed introduces process gases (11...  
WO2005087918A9
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO2006003461A3
We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid mutation at one or more positions selected from the group c...  
WO/2006/066596A2
The present invention relates, inter alia, to hybrid enzymes comprising a carbohydrate binding module and having endo- amylase activity. The enzymes may be applied in processes comprising starch modification and/or degradation, or in dou...  
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/2006/062408A1
The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully ...  
WO2006041324B1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO/2006/051409A1
A method is described for baking a mass (9) of dough containing leaven in an oven (1) provided with a cooking cavity (2); initially the mass (9) of dough is placed in the cavity (2); the initial temperature of the cavity (2) is low and t...  
WO2006012902A3
The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur ...  
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.  
WO2006000066A3
The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal...  
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/2006/041324A1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO/2006/035965A1
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...  
WO2005087918A3
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO/2006/032281A2
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as ca...  
WO2004064537A3
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...  
WO2004064987A3
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...  
WO2005107478A3
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...  
WO/2006/028684A2
In one aspect, the invention provides a purified and modified phytase enzyme from Escherichia coli K12 appA phytase. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the e...  
WO/2006/028684A3
In one aspect, the invention provides a purified and modified phytase enzyme from Escherichia coli K12 appA phytase. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the e...  
WO2005007818A8
This invention relates to amylase polypeptides, and nucleic acids encoding the polpypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of th...  
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/2006/002985A1
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.  
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...  
WO/2006/000066A2
The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal...  
WO/2005/120238A3
An apparatus and method of controlling freezing in a liquid system is disclosed. The apparatus includes a heat exchanger having a initial zone characterized by a surface area to volume ratio. The apparatus also includes means for initiat...  
WO/2005/120248A1
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100°F such tha...  
WO/2005/120238A2
An apparatus and method of controlling freezing in a liquid system is disclosed. The apparatus includes a heat exchanger having a initial zone characterized by a surface area to volume ratio. The apparatus also includes means for initiat...  
WO/2005/117595A1
The present invention describes the use of a proline-specific endoprotease to improve the flavour of baked cereal products. The invention also relates to novel compositions comprising a proline-specific endoprotease and an exopeptidase a...  
WO2005087916A3
The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce x...  
WO/2005/115152A2
A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-li...  
WO2005094591A3
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
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.  
WO2005067735A3
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...  
WO/2005/107478A2
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...  
WO/2005/104856A1
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10g of improver in 100g o...  
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.  
WO/2005/099457A1
The invention relates to a novel method for kneading doughs made from flour and soft wheat carried out in the presence of ozone and by means of at least one mechanical mixing unit (fraser). The dough produced in this manner can be used f...  
WO/2005/096839A1
The qualities of a starch-containing food are improved by using an enzyme having a glycosyl transfer activity whereby an &agr -1,4 bond is converted into an &agr -1,6 bond.  
WO/2005/094590A1
The present invention relates to a method for preparing an oil-based bread improver concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a bread improver a...  
WO/2005/094599A1
The present invention relates to a method for preparing an oil-based pan release agent concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a pan release a...  
WO2003099016A3
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.  
WO/2005/094591A2
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
WO/2005/093072A1
A modified Family (11) xylanase enzyme comprising a sequence that introduces a functional consensus glycosylation site is provided. Non-limiting examples of introduced glycosylation sites include mutation of the amino acid at position (3...  

Matches 451 - 500 out of 5,529