| Document |
Document Title |
|
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 ...
|
|
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...
|
|
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...
|
|
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.
|
|
WO/2001/039602A1 |
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. ga...
|
|
WO/2001/039612A1 |
Material for making biodegradable mouldings, in particular table utensils and packaging containers according to this invention consists in 95-100 % w/w of loose bran, in particular the wheat one, constituting a selected bran fraction of ...
|
|
WO/2001/035750A1 |
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve one or more properties of the dough or a ...
|
|
WO/2001/035751A1 |
Batter-derived food products were made that have a continuous spongy structure with a filling encased within the spongy structure. In some embodiments, filled pancakes with encased filling were made. The filled food products were made by...
|
|
WO/2001/034784A1 |
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.
|
|
WO/2001/032023A1 |
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...
|
|
WO/2001/028345A1 |
The invention relates to a food presentation (1) consisting of a bread preparation (10) and a delicacy (11). The invention also relates to the bread preparation (10). Said preparation (10) has an elongate form extending along a longitudi...
|
|
WO/2001/025411A1 |
The invention relates to a particle comprising an enzyme and a biomass, to a process for preparing a particle comprising spray drying an enzyme and biomass containing fermentation broth starting material, to obtain a solid particle compr...
|
|
WO/2001/025412A1 |
The invention relates to an enzyme-containing granule comprising a core unit and a shell unit, wherein the core unit comprises the enzyme and is enclosed in a shell unit which is substantially enzyme-free, the ratio between the diameter ...
|
|
WO/2001/021763A1 |
A baker's yeast which exhibits a strong fermentation power in doughs with a high osmotic pressure containing sodium chloride and various baking materials in baking methods such as the straight method, the sponge dough method and/or the f...
|
|
WO/2001/017360A1 |
A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished edible bakery product (40) within a standard food container (10) while enabling the edible bakery product (40) to be stored for very lo...
|
|
WO/2001/017363A2 |
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...
|
