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Matches 701 - 750 out of 5,492

Document Document Title
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 ...  
WO/2002/032229A1
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and shee...  
WO/2002/030207A1
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.  
WO/2002/031118A1
A yeast having a drying-resistance which is suitable for baking, in particular, baking frozen dough; a dry yeast obtained by drying the above yeast; a dough containing the above yeast or the above dry yeast; and bread prepared by using t...  
WO/2002/028991A1
The present invention relates to a particle comprising an active dispersed in a visco-elastic liquid matrix having a $g(h)' and a $g(h)'' between 10?3¿ to 10?4¿ Pa measured in a cone-and-plate rheometer at 25 °C and a sinusoidal...  
WO/2002/028369A1
The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coa...  
WO/2002/026044A2
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 ...  
WO2001089307A3
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of...  
WO/2002/024926A1
Novel polypeptides possessing (endo) xylanase activity are disclosed which can degrade cellulose implant extracts and plant materials. The polypeptides can cleave $g(b)-D-xylan polymers at internal (1-4) bonds between adjacent xylopyrano...  
WO/2002/024881A1
The inventors discovered and isolated a phospholipase from Zygoascus hellenicus. The inventors also isolated the gene encoding the novel phospholipase and cloned it into an E. coli strain.  
WO/2002/021927A1
The present invention is directed to a method of configuring a slice of a pizza-type pie, which is at least partially baked. The method includes (i) folding an end portion of the slice in a transverse direction so that upon folding the t...  
WO/2002/019828A1
The present invention relates to a composition comprising i) an e ffective amount of one or more enzyme(s) encapsulated or coated by a lipid substance, wherein said lipid substance a) provides, at a temperature of less than 25 °C, a bar...  
WO/2002/016618A1
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells co...  
WO2001050878A3
For the formation of ice-cream elements of the "Taco (folded sandwich) type", it is known to use pre-produced ice elements as the folding tool for heated waffle items, which are folded down to cover a bottom area of two side areas of the...  
WO/2002/013618A2
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/2002/013079A1
A system or method wherein a plan of all the kitchen works is made on the basis of sale prediction data and sale past record data (sale), and detailed instructions and directions for the start and end times of the cooking steps are prese...  
WO/2002/010395A1
A method is provided for modulating transport of an oxodicarboxylate across the mitochondrial membrane of a yeast which method comprises modulating in said yeast the activity of one or more Odc1p and/or Odc2p yeast mitochondrial transpor...  
WO/2002/003805A1
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularlya larger loaf volume of the baked pr...  
WO/2002/004652A1
The invention provides a process for producing a yeast, capable of a increased initial gassing rate at the time of or soon after contact with a dough. The process comprises contacting a yeast cream with sources of energy and nitrogen for...  
WO/2002/002428A1
The present invention relates to packaging means comprising a container containing liquid baker's yeast characterized in that the container is equipped with means to release overpressure and has a volume between 0.1 and less than 100 liter.  

Matches 701 - 750 out of 5,492