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Patent Searching and Data


Matches 551 - 600 out of 5,529

Document Document Title
WO/2005/007867A2
This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the...  
WO/2005/007867A3
This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the...  
WO/2005/007818A3
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/2005/007818A2
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...  
WO2004112486A3
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2005/006884A1
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.  
WO/2005/003339A1
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises subst...  
WO/2004/112486A2
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/111218A2
The present invention relates to methods for producing isolated polypeptides having glucoamylase activity, filamentous fungal host cells comprising nucleic acid sequences encoding the polypeptides, and using the polypeptides.  
WO/2004/111217A2
We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P,...  
WO/2004/111216A2
The inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally...  
WO/2004/110155A1
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...  
WO/2004/108874A1
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...  
WO2004099400A3
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a doug...  
WO/2004/105495A2
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...  
WO/2004/105494A2
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...  
WO/2004/103077A1
Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or ...  
WO/2004/100672A2
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO/2004/100669A1
The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase ...  
WO2003090543A3
The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and 0-10 wt % of a dough or bread improving proc...  
WO2004029084A3
The present invention relates to the isolation of and characterization of a novel lipase inhibitor and its effect on different lipases. The present invention also relates to the use of a lipase inhibitor as a screen for lipases. The pres...  
WO/2004/098295A1
Baked bread (1) including a bread upper half (2) and a bread lower half (3), each having an outer face (4) and an inner face (5) and defining a hollow when being arranged inner face to inner face, at least one of the bread halves (2, 3) ...  
WO/2004/098294A1
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...  
WO/2004/099400A2
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a doug...  
WO2004084638B1
The invention relates to an enzymatic composition which is used to improve the quality of bread and pastry doughs, containing cyclodextrin-glucanotransferase (CGTase) and starch-debranching enzymes. The invention also relates to the comb...  
WO/2004/097012A2
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...  
WO/2004/093550A1
Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flo...  
WO/2004/093551A1
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...  
WO/2004/091761A1
An efficient method of adding water to a mixture of a powder raw material formed from particles and a liquid raw material. In a conventional technique, both materials are first mixed to produce un-uniform material bonding, and then the m...  
WO2004037004A3
The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic ...  
WO/2004/090116A1
The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast.  
WO/2004/084638A1
The invention relates to an enzymatic composition which is used to improve the quality of bread and pastry doughs, containing cyclodextrin-glucanotransferase (CGTase) and starch-debranching enzymes. The invention also relates to the comb...  
WO/2004/084639A1
The present invention relates to an improver mix for bread and a process for making improved quality bread thereof. The improver mix comprises ascorbic acid, protase, xylanase and alpha-amylase.  
WO/2004/080186A1
A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour w...  
WO/2004/080187A1
The invention relates to a method for production of ready-to-use sour doughs, containing homofermenting lactic bacteria, whereby said method permits a variation of the fermenting quotient of said doughs. The invention further relates to ...  
WO2002095003A3
The invention provides isolated and recombinant phytase enzymes. In one aspect, the phytases are produced by modification of the wild type appA of E.coli. The enzyme can be produced from recombinant host cells. The phytases of the invent...  
WO/2004/073470A1
It is intended to provide an automatic bread machine whereby the fining of the bread product can be improved, and a process for producing bread using this automatic bread machine. An automatic bread machine wherein, in the case of using ...  
WO/2004/071199A1
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...  
WO/2004/066751A1
A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is requ...  
WO/2004/066736A1
Premium quality parbaked frozen pizza can be made from a dough comprising specific amounts of moisture, sugar sweetener and oil by adding premium rough cut toppings to a premium generally square crust having a rough edge (101-104) mimick...  
WO/2004/064537A2
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...  
WO/2004/064526A1
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...  
WO/2004/064987A2
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...  
WO2004028277A3
The invention relates to the use of acid treatment of carbohydrate-containing foodstuffs prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.  
WO/2004/060074A1
The present invention is a nencapsulated yeast composite a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive subs...  
WO2004030468A3
Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said hea...  
WO2004039174A3
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comp...  
WO/2004/054383A1
The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin...  
WO2004028278A3
The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.  
WO2004037016A3
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  

Matches 551 - 600 out of 5,529