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Patent Searching and Data


Matches 551 - 600 out of 5,476

Document Document Title
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 ...  
WO/2004/053152A1
A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl pho...  
WO/2004/052104A1
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...  
WO/2004/052116A1
The food oil product is based on turnip rapeseed oil or rapeseed oil. The oil contains tocopherol antioxidant and &agr -lipoic acid as regenerator for the antioxidant.  
WO2003048342A3
The present invention provides a composition comprising between 24% and 45% yeast (based on yeast dry matter content) characterized in that it contains more than 0.75% salt; and that the composition is liquid; and that the composition is...  
WO/2004/045319A1
The present invention relates to an encapsulated product comprising an active ingredient encapsulated by an encapsulation material wherein said encapsulation material comprises a fatty substance and a conditioner. The present invention r...  
WO2004028276A3
The invention relates to the use of acid treatment of carbohydrate-containing cereal-based foodstuffs or components prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.  
WO/2004/040984A1
The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficient...  
WO/2004/042006A2
Polynucleotides encoding variant amylase polypeptides along with methods of using the same are provided.  
WO/2004/040985A1
The invention concerns a method for making a leavened naked cereal product capable of being stored an room temperature, method whereby the product is baked in a package (7) forming a mould for the product, characterized in that it compri...  
WO/2004/039162A1
The invention relates to a flour based food product comprising a thermostable &agr -amylase and in-situ modified starch, as well as to a process comprising the steps of making a batter by mixing at least flour, water and a thermo-resista...  
WO/2004/039161A1
The invention relates to the use of an enzyme preparation from the shoots of plant seeds for leavening dough. The preparation is particularly suitable as an ingredient for dietary bread and pastry products and can be produced with little...  
WO/2004/039174A2
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/2004/037008A1
A production method for snack cake which can produce cake providing a potato chip−like mouth feeling and using bread as a raw material. A piece of bread (1) having its brown−baked crust removed and sliced to at least 1 mm in thicknes...  
WO/2004/037016A2
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 ...  
WO2004031378A3
Polypeptides of the glycoside hydrolase family 61 (GH-61) having an anti-staling effect . Compositions comprising an anti-staling GH-61 polypeptide and use of said polypeptide for preparing a product by heating dough. The glycosidase sho...  
WO/2004/037009A1
It is intended to provide a process for producing a snack whereby a snack food made of bread which having a texture close to potato chips can be obtained. A crust-less bread slice (1) of 1 mm or more in thickness, which has been toasted ...  
WO/2004/037004A2
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 ...  
WO2004012511A3
Disclosed is a method according to which a base that is expanded by means of a neutral gas is prepared, said neutral gas having a water activity that is close to that measured in a cake made according to a traditional method. The base ob...  
WO/2004/030468A2
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...  
WO/2004/030461A1
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...  
WO/2004/031378A2
Polypeptides of the glycoside hydrolase family 61 (GH-61) having an anti-staling effect . Compositions comprising an anti-staling GH-61 polypeptide and use of said polypeptide for preparing a product by heating dough. The glycosidase sho...  
WO/2004/028278A2
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.  
WO/2004/028281A1
The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a compl...  

Matches 551 - 600 out of 5,476