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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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.
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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...
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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.
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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...
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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...
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WO/2005/094591A2 |
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.
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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...
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WO/2005/087012A1 |
The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to the use thereof in ...
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WO/2005/087916A2 |
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...
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WO/2005/087013A1 |
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...
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WO/2005/084446A1 |
The present invention relates to a composition comprising at least 0.1 wt.% of granules suitable for use in foodstuffs, said granules having an average diameter in the range of 30-3000 µm and comprising: a. 3-70 wt. of a plurality of no...
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WO/2005/082160A1 |
Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of m...
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WO/2005/079585A1 |
The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase ...
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WO/2005/079584A2 |
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...
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WO/2005/077193A1 |
The invention relates to a method of producing products with shelf-stable sweet fermented dough, such as Panettones. According to the invention, the refresh step, or at least one of the refresh steps, is performed in a liquid medium. The...
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WO/2005/077194A1 |
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...
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WO/2005/077191A1 |
A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects o...
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WO/2005/077192A1 |
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...
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WO/2005/070217A1 |
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...
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WO/2005/067735A2 |
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...
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WO/2005/068567A1 |
The present invention is directed to a method of heating a food, comprising the step of imparting microwave energy to a food wherein a portion of the microwave energy is converted to heat by use of a coating derived from an ink comprisin...
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WO/2005/067722A1 |
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...
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WO/2005/066338A1 |
The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the...
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WO/2005/063026A1 |
The present invention relates to finger millet bread formulation and a process for preparing the same.
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WO/2005/060757A1 |
The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver compo...
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WO/2005/058047A1 |
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...
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WO/2005/051085A1 |
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...
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WO/2005/051084A1 |
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...
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WO/2005/048726A1 |
Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and meth...
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WO/2005/039311A1 |
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...
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WO/2005/036985A1 |
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...
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WO/2005/034638A1 |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
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WO/2005/032259A1 |
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...
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WO/2005/023008A1 |
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...
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WO/2005/023014A1 |
A method for forming a film, which comprises forming, on the surface of a base, a film which provides, when the base is contacted with an article to be treated, good releasability between the base and the article; and a film formed by us...
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WO/2005/021714A2 |
The invention provides laccases, polynucleotides encoding these enzymes, the use of such polynucleotides and polypeptides. In one aspect, the invention relates to the enzymatic production of nootkatone by way of the conversion of valence...
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WO/2005/020690A1 |
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...
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WO/2005/019443A2 |
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...
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WO/2005/018336A1 |
The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.
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