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Matches 701 - 750 out of 5,529

Document Document Title
WO/2003/015524A1
An apparatus and method are disclosed that allows multiple pieces of frozen dough (16) to proof without heat or added humidity. The apparatus comprises a metal enclosure (1), devices to support trays (14) of dough (16), and doors (9, 10,...  
WO2002060262A3
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...  
WO/2003/016535A2
The invention relates to newly identified polynucleotide sequences comprising genes that encode novel amylases isolated from Aspergillus niger. The invention features the full length nucleotide sequences of the novel genes, the cDNA sequ...  
WO2002082909A3
The invention relates to a method for the production of fresh cereal-flour-based patties, characterized in that it comprises the following steps: (a) cereal-flour-based dough is placed on a conveyor belt consisting of a web of fiber-glas...  
WO/2003/013260A1
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during...  
WO/2003/011049A1
A backing dough configuration device (10) includes a cutter of first member (12) that removably inserts into a tray or second member (18) having a preselected quantity of baking dough therein. The first member (12) is forcibly urged into...  
WO/2003/012074A2
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...  
WO/2003/007733A1
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...  
WO/2003/005832A1
Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t¿1? on to which a fil...  
WO2001090333A3
A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved proteas...  
WO2002098236A8
The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which cons...  
WO/2003/002728A2
The invention provides an isolated or recombinant nucleic acid derived from a nucleic acid encoding a polypeptide essentially having alpha-glucanotransferase activity but having essentially no hydrolysing activity, said isolated or recom...  
WO/2003/001917A1
Provided is a method for producing a frozen pizza base, comprising: (a) forming a dough disc to at least 50 % of the final surface area of the pizza; (b) adding the dough disc to a pan; (c) allowing the dough disc to prove or relax in th...  
WO2002062370A9
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4 DEG C) or dithiothreitol (at 55 DEG C) were ...  
WO/2002/098238A1
A process for producing a sour bread which has a pH lower than 5, characterized by adding bifidus and lactic acid bacteria to dough and then leavening the mixture. Thus, a sour bread with a satisfactory flavor can be easily produced.  
WO/2002/098236A1
The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which cons...  
WO/2002/094123A2
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantiall...  
WO/2002/095003A2
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/2002/090557A2
The present invention relates to the use of proteins facilitating water diffusion or water transport through the cell membrane, preferably aquaporin or aquaporin related proteins to obtain freeze-tolerant eukaryotic cells, preferably yea...  
WO2002062370A3
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4 DEG C) or dithiothreitol (at 55 DEG C) were ...  
WO/2002/088342A1
The present invention provides an improved method for the preparation of an enzyme mixture for improved freshkeeping of baked products. The enzyme preparation is produced by the co culture of two fungal species of $i(Rhizopus & Aspergill...  
WO/2002/087345A1
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...  
WO2002026044A3
The present invention relates to liquid bread improving compositions. The invention also relates to a process for the preparation of a dough using said liquid bread improving compositions as well as to a process for the preparation of a ...  
WO/2002/086114A1
The inventors have found a novel fungal lipoxygenase from Magnaporthe salvinii and determined its sequence. They have sequenced the gene and cloned it into E. coli and deposited the clone. Oligonucleotide probes based on the sequence inf...  
WO/2002/082909A2
The invention relates to a method for the production of fresh cereal-flour-based patties, characterized in that it comprises the following steps: (a) cereal-flour-based dough is placed on a conveyor belt consisting of a web of fiber-glas...  
WO2002060263A3
The present invention relates to a process for the production of a dough comprising adding vinasse.  
WO2002065854A3
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the tex...  
WO/2002/065854A2
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the tex...  
WO/2002/066622A2
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...  
WO/2002/065842A1
The invention relates to starter preparations suitable for all types of cereal and the use of the same for producing bread and bakery products based on leaven or using leaven, especially for producing gluten-free bakery products for peop...  
WO/2002/065843A1
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...  
WO2002049441A3
The present invention relates to a composition comprising one or more dough and/or baked product improving processing aids, water and yeast characterised in that the yeast dry matter content of the composition is up to (25)% (w/v).  
WO2002013618A9
The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is chara...  
WO/2002/063965A1
Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios ...  
WO/2002/062370A2
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4°C) or dithiothreitol (at 55°C) were blocke...  
WO/2002/060263A2
The present invention relates to a process for the production of a dough comprising adding vinasse.  
WO/2002/060262A2
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...  
WO/2002/056706A1
Precooked and partially dehulled masa flour for tortilla and the lie is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effect corn hull hydrolysis and partial cooking with a lime solution, r...  
WO/2002/055679A2
Lipolytic enzyme variants with improved thermostability are obtained by substituting certain specified amino acid residues in a fungal lipolytic enzyme. The thermostable lipolytic enzyme variants are useful, e.g., for controlling pitch t...  
WO/2002/054881A2
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.  
WO2002013618A3
The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is chara...  
WO2001078514A3
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...  
WO/2002/049441A2
The present invention relates to a composition comprising one or more dough and/or baked product improving processing aids, water and yeast characterised in that the yeast dry matter content of the composition is up to (25)% (w/v).  
WO2001083559A3
The present invention relates to a method of selecting a protein variant having modified immunogenicity as compared to the parent protein comprising the steps obtaining antibody binding peptide sequences, using the sequences to localise ...  
WO/2002/048332A2
Provided is a new recombinant phytase enzyme. The enzyme can be produced from recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foo...  
WO/2002/039819A1
Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally ...  
WO/2002/037969A1
The present invention includes a ready-to-use unleavened food article that provides a baked product, such as a biscuit, pie crust or pita bread; a dried product such as pasta; or a fried product. the dough article comprises a substantial...  
WO/2002/035936A1
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dought or scone. The dough article comprises a substantially gas-impermeable container. The dough article also com...  
WO2001083770A3
The properties of a fungal lipolytic enzyme can be altered by substituting amino acid residues corresponding to certain specified amino acid residues in the T. lanuginosus lipase. The altered property may be, e.g., an increased thermosta...  
WO/2002/034053A1
The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an ...  

Matches 701 - 750 out of 5,529