Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 5,510

Document Document Title
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...  
WO/2004/028276A2
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/2004/029084A2
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/2004/028277A2
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.  
WO2004018662A3
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel (hemi)cellulase from Aspergillus niger The invention features the full length nucleotide sequence of the novel gene, the cDNA sequ...  
WO/2004/026043A1
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before fina...  
WO2003097825A3
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO2003072717A3
Thermostable enzymes are incorporated into a grain-based particle-sized matrix for release in aqueous environments, for example, thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms...  
WO/2004/023892A1
Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn, in which no residual waste water (Nejayote) is originated and the dough obtained has improved qualities. The process has several stages: 1) fractio...  
WO/2004/023879A1
The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Pre...  
WO2003012074A3
The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction...  
WO2004012512A3
The invention provides a method of mixing dough that includes combining ingredients for the dough in a mixing system that is configured so that the atmosphere therein can be controlled, controlling the atmosphere wherein said controlled ...  
WO/2004/017740A1
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control thei...  
WO/2004/018662A2
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel (hemi)cellulase from Aspergillus niger The invention features the full length nucleotide sequence of the novel gene, the cDNA sequ...  
WO2003007733A8
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...  
WO2004003188A3
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...  
WO/2004/012511A2
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/2004/012512A2
The invention provides a method of mixing dough that includes combining ingredients for the dough in a mixing system that is configured so that the atmosphere therein can be controlled, controlling the atmosphere wherein said controlled ...  
WO2003103403A3
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...  
WO/2004/008864A1
An improved method for controlling blister formation 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 that they re...  
WO/2004/004493A1
It is intended to provide a steam-baked Chinese dumpling such as steam-baked jiao-zu, steam-baked shao-mai, steam-baked won-ton or steam-baked bread in which deterioration of the crispy texture of the baked wrapping can be sufficiently p...  
WO/2004/004477A1
It is intended to provide a rice flour composition containing neither wheat flour nor any wheat flour-origin components with which cakes excellent in appearance, inner texture, taste and shelf-life can be produced by the same processes f...  
WO/2004/005490A1
A baker’s yeast, which is characterized by having an iso−butyric acid content in dry cells of 150 ppm or less and showing little offensive taste and odor characteristic to yeasts, is obtained by crossing via sexual reproduction a yea...  
WO/2004/004467A1
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.  
WO/2004/003188A2
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...  
WO2003094621A3
An edible utensil (10) for winding up elongated pasta having projections (16) extending radially from the surface of the utensil (10). The utensil (10) is made of a food product such as bread that is reasonably rigid to hold bundles of e...  
WO2002066622A3
The inventors have isolated novel genes with a high homology to the T. lanuginosus lipase gene and are thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolyti...  
WO2003063594B1
A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by rec...  
WO2003070007A3
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...  
WO/2003/105592A1
The invention concerns a method comprising the following steps which consist in: preparing a dough, partly baking in an oven the dough shaped in a pastry mould to obtain a partly baked pie crust, preparing an appliance such as a cream or...  
WO/2003/105601A1
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture a...  
WO/2003/103403A2
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...  
WO2003084334A3
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermost...  
WO/2003/099016A2
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/2003/097825A2
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO/2003/094621A2
An edible utensil (10) for winding up elongated pasta having projections (16) extending radially from the surface of the utensil (10). The utensil (10) is made of a food product such as bread that is reasonably rigid to hold bundles of e...  
WO2003027306A3
The present invention provides a novel ß-glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid sequenc...  
WO2002000852A3
A group of genes encoding lipolytic enzymes with high homology have been isolated from strains of Fusarium and Acremonium.  
WO/2003/090543A2
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...  

Matches 601 - 650 out of 5,510