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Patent Searching and Data


Matches 801 - 850 out of 5,618

Document Document Title
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...  
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 ...  
WO2000039289A3
The present invention discloses an endo- beta -1,4-xylanase inhibitor as well as xylanases.  
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...  
WO/2001/011975A1
The present invention provides a novel baked good which has incorporated therein a delivery vehicle which provides protection from thermal denaturation and continuously releases an $g(a)-amylase enzyme during and following the baking pro...  
WO/2001/011974A1
The present invention provides a storage stable liquid bread improving composition comprising 30-70 wt.% of a vegetable triglyceride oil, 2.5-15 wt.% of fat and/or emulsifier, 0.05-5 wt.% of granulated enzyme particles whereby 70 % of th...  
WO/2001/004279A1
This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitute...  
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...  
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...  
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...  
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...  
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...  
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...  

Matches 801 - 850 out of 5,618