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Patent Searching and Data


Matches 751 - 800 out of 5,537

Document Document Title
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.  
WO/2002/000852A2
A group of genes encoding lipolytic enzymes with high homology have been isolated from strains of Fusarium and Acremonium.  
WO/2001/097619A1
A process for producing bread whereby aging of starch etc. can be inhibited, worsening in qualities of the baked product at the early stage can be prevented, and freezing damage can be appropriately avoided; and a method of forming glute...  
WO/2001/097620A1
The invention concerns a puff pastry biscuit for refrigerated or frozen food product having a laminate structure containing 6 to 10 layers of puff pastry, a thickness of not more than 2 mm, cooked between two heated surfaces so as to pre...  
WO/2001/098474A1
The present invention concerns a method for the separation and/or isolation of inhibitors of cellulolytic, xylanolytic and/or beta-glucanolytic enzymes, inhibitors obtainable by said method, and process for obtaining micro-organism, plan...  
WO/2001/095731A1
The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25 %;...  
WO/2001/095730A1
The invention concerns a cake corresponding to legislation concerning high-protein and low-calorie snacks. The ingredients used for preparing said dietetic cake enable to obtain a product with low calorie value and high protein content o...  
WO/2001/095729A1
A process for producing stone baked pizzas with excellent organoleptic and physical properties comprises fermenting pizza dough an then dividing and rounding to provide a generally spherical shaped dough portion. A dough portion is loade...  
WO/2001/093686A1
The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-typ...  
WO/2001/093687A1
A filled snack (24) comprises a substantially straight tubular wafer (14h) of substantially rectangular cross-section, having a thickness of less than 3 mm for at least 80 % of its surface area and being filled with a creamy filling, whi...  
WO/2001/090333A2
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...  
WO/2001/089307A2
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/2001/089306A1
By using various types of wheat it is possible to obtain a high-baking performance ground wheat. Said optimized wheat flour is suitable for producing high quality wheat biscuits and pastry made with yeast .  
WO/2001/083770A2
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/2001/083761A1
By analysing the three-dimensional structure of the Coprinus laccase structural parts or specific amino acid residues can be identified, which from structural or functional considerations appear to be important for the oxidative stabilit...  
WO/2001/083559A2
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/2001/080653A1
A product including a flour based food baked within a tubular film including cellulose. In a preferred embodiment, the tubular film has an internal release coating. In a further preferred embodiment, the tubular film has a moisture barri...  
WO/2001/078514A2
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/2001/079741A1
For the mounting of water atomising nozzles in high pressure pipes for air cooling in cowsheds and the like it is advantageous when the mounting can be effected in situ, and the invention provides for accessories enabling local penetrati...  
WO/2001/074169A1
The invention relates to high protein containing nutritive cereal based food composition comprising appropriate amount of wheat flour, defatted soya flour, sugar, fat, other conventional additives, characterized in that enzymes, vitamins...  
WO/2001/070086A1
A system for producing par-baked pizza crusts includes a pan formed from a unitary sheet of metal. The pan includes a number of recesses stamped into the sheet of metal, each recess being adapted to receive a corresponding dough portion....  
WO/2001/070035A1
The invention relates to a method for producing a waffle product using at least two waffle sheets (10a, 10b). The inventive product contains food or fodder. A layer (10c) of a food product, e.g. confectionery, a meat product, a fish prod...  
WO/2001/067872A1
The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive ...  
WO/2001/067871A1
The product consists of granules (1) having a core (11) of dry active yeasts and a hydrophobic and homogenous cover (12) with a melting point ranging between 15 and 80° C. The dry active yeasts forming the core (11) are preferably of th...  
WO/2001/065945A1
In a method of preparing a yeast raised doughnut without frying, a retarded or proven dough mixture is sprayed with shortening before baking and subsequently coated with shortening again after baking so that the resultant product does no...  
WO2000006695A3
The invention concerns novel lactic acid bacteria characterised by amylolytic properties. The invention is useful for preparing sourdough in breadmaking.  
WO/2001/050878A2
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/2001/047379A1
The invention concerns a method for making food products with open-cell internal texture by baking in an oven a paste conventionally kneaded such as, dough for bread, pizza or the like. The invention is characterised in that it consists ...  
WO/2001/047363A1
The present invention relates to a bakery product improver composition comprising a bile salt and phospholipase A.  
WO2001017363A3
The present invention relates to a method for the separation of flour into one gluten fraction and at least one other fraction, comprising the steps of: mixing the flour and a liquid to obtain a dough, separating the dough into a fractio...  

Matches 751 - 800 out of 5,537