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WO/2001/000035A1 |
Apparatus (10) is for use in making bread to provide marking on the resulting bread. The apparatus (10) comprises a proving box (12), an oven (16) and a conveyor (14) to convey dough from the proving box (12) to the oven (16). Nozzles (1...
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WO/2000/078152A1 |
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly b...
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WO/2000/076321A1 |
An extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusio...
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WO/2000/075295A1 |
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in d...
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WO/2000/072687A1 |
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfil...
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WO/2000/071728A1 |
A purified recombinant phytase enzyme derived from Escherichia coli B. The enzyme has a molecular weight of about 47.1 kilodaltons and has phytase activity. The enzyme can be produced from native or recombinant host cells and can be used...
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WO/2000/060946A1 |
A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the li...
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WO/2000/059307A1 |
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which hydrolyzes starch to form mainly maltotri...
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WO/2000/059308A1 |
A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the met...
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WO/2000/057710A1 |
The invention relates to a method for the production of a pizza-type food product for hand consumption, a device for carrying out said method and the product thus obtained. The inventive method consists in the following: the raw pizza do...
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WO/2000/058447A1 |
The present invention discloses an enzyme. The enzyme is a non-maltogenic exoamylase obtainable from $i(Bacillus clausii), or a functional equivalent thereof; wherein the enzyme has a molecular weight of about 101,000 Da (as estimated by...
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WO/2000/053023A1 |
An intraoral stimulating implement which comprises a mount (11) mounted at least between teeth and lips and a pressing unit (12) integrally fixed to the mount, for pressing a portion being treated by pressing from within the mouth by mea...
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WO/2000/049878A1 |
The present invention is directed to a baked good product comprising about 0.5 to about 5 % betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to ...
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WO/2000/045647A1 |
There is provided a process for the preparation of a modified masa foodstuff, the process comprising the steps of (i) preparing a masa by nixtamalisation of corn (ii) contacting a reducing agent or an enzyme with (a) the masa, and/or (b)...
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WO/2000/044231A1 |
A dough cutting apparatus (16) is suitable for cutting a sheet of dough (15). The dough cutting apparatus (16) includes a structure defining a blunt dough engaging portion (18). The present invention can be embodied in a number of differ...
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WO/2000/044781A1 |
Thioredoxin, a small dithiol protein, is a specific reductant for allergenic proteins and particularly allergenic proteins present in pollen and animal and plant sources. All targeted proteins contain disulfide (S-S) bonds that are reduc...
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WO/2000/040100A1 |
The present invention comprises an edible carrier for flavor or color or flavor and color. The edible carrier comprises a starch-bearing material, a bulking agent and a coloring or flavoring agent. The edible carrier has a texture rangin...
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WO/2000/038529A1 |
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least 0.6 litre per 1 kg of seeds until the aci...
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WO/2000/039289A2 |
The present invention discloses an endo-$g(b)-1,4-xylanase inhibitor as well as xylanases.
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WO/2000/035290A1 |
A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw...
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WO/2000/032758A1 |
The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of a...
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WO/2000/027208A1 |
A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are novel baked goods prepared by the metho...
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WO/2000/027215A1 |
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 glucose isomerase(s) which improve one or more properties of the dough or...
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WO/2000/018242A1 |
A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil content, etc.) or the production procedure f...
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WO/2000/016634A1 |
A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is provided, sufficient to fully activate all yea...
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WO/2000/016635A1 |
The invention concerns a method for obtaining a strip of extruded uncooked cookie batter characterised in that it consists in: kneading a mixture of said uncooked wheat flour batter in the kneading zone of a mixer-extruder, with shearing...
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WO/2000/015038A1 |
The present invention relates to methods for preparing a dough, comprising incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the dough or a baked product obtained from ...
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WO/2000/010395A1 |
The invention refers to a process for the preparation of a live, liquid sourdough product which after cold storage for 10 weeks has a viable count of at least 5x10?8¿ CFU/g flour (dry matter), which is characterized in that to a mixture...
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WO/2000/008941A1 |
A frozen pie dough comprising as the main components a cereal flour, water and fat, having a porous multi-layered structure, having a pie dough density of 1.01 g/cm?3¿ or more but less than 1.085 g/cm?3¿ and containing unreacted chemic...
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WO/2000/006695A2 |
The invention concerns novel lactic acid bacteria characterised by amylolytic properties. The invention is useful for preparing sourdough in breadmaking.
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WO/2000/004782A1 |
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery products(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carb...
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WO/2000/004784A1 |
Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 2...
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WO/2000/004783A1 |
This invention relates to dough compositions especially adapted for storage under refrigerated conditions, a method for preparing said dough compositions and baked products containing said dough compositions. The present invention pertai...
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WO/2000/002457A1 |
Fermented, pasteurised preferments, comprising fermentation products of a mixture of gluten and bran, hydrolyzed with glycosidase and/or glycanase and fermented with LAB and yeast and displaying FFA-contents < 5 wt.% and ratios acetic ac...
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WO/2000/002456A1 |
The present invention relates to a method and to a dough mixing arrangement with which a significant time point (-ts-) or several significant time points (-tb-) is/are used to stop the formation of dough at a critical time point (-tc-), ...
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WO/1999/066801A1 |
The invention concerns a method for producing liquid natural sourdough comprising the following steps: a) preparing solid natural sourdough; b) mixing the solid sourdough with water and flour in predetermined proportions depending on the...
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WO/1999/064320A1 |
The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust s...
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WO/1999/062343A1 |
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties of the dough or a baked product obtained...
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WO/1999/057986A1 |
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 dehydrogenases which improve one or more properties of the dough or a bak...
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WO/1999/057985A1 |
The extent of fermentation of a food product by a microorganism can be controlled by using a selected quantity of a nutrient for which the microorganism is auxotrophic. For example, an improved sourdough bread product was produced using ...
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WO/1999/053769A1 |
It is known that the addition of an anti-staling amylase reduces the rate of crumb firming during storage for 1-7 days after baking, but the inventors found a need to improve the softness in the initial period after baking, particularly ...
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WO/1999/052372A1 |
The invention concerns the use as anti-cockling agent, of a lipase, other than a phospholipase, and/or a glucose-oxydase in a process of making bread with controlled rising, and an enhancing composition comprising, for 1 kg of flour, at ...
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WO/1999/051109A1 |
In a method of preparing soft or sticky food products for further processing, the food products are heated from below for setting a surface layer of the food products which forms a crust holding and supporting the food products during fu...
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WO/1999/051100A1 |
A method for producing baked articles comprises the successive steps of mixing a dough, forming the dough, proofing the formed dough, and baking the proofed dough. The formed dough is heated only by steaming thereof as at least a part of...
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WO/1999/051746A1 |
A transformed yeast strain comprising at least one gene encoding a weak acid pump under control of a promoter whereby the gene is constitutively expressed.
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WO/1999/050399A2 |
The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from Bacillus Clausii.
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WO/1999/048383A2 |
The invention relates to a method for the enzymatic preparation of the third phase of dough separation containing B starch as well as the soluble components of flour. According to said method, after traditional mechanical separation of t...
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WO/1999/048377A1 |
There is provided a composition comprising (a) an oil and/or an oil mimetic component; (b) a triglyceride fatty acid and/or a high melting point emulsifier component; (c) a particulate component; wherein the particulate component (c) is ...
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WO/1999/044428A1 |
A process and formulation producing a dough product (20) that can be frozen and reconstituted either in a microwave oven, a pop-up toaster, a toaster oven or a conventional oven (36), but that has the organoleptic qualities of a freshly ...
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WO/1999/043794A1 |
The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered ph...
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