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WO/1999/043793A1 |
The inventors have discovered some striking, and not previously predicted structural similarities and differences between the structure of Novamyl$m(3) and the reported structures of CGTases, and based on this they have constructed varia...
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WO/1999/043213A1 |
The present invention is related to a bread improver in the form of a powder, characterised in that it is made of agglomerated particles having a mean particle size of at least 250 $g(m)m. The present invention is also related to the pre...
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WO/1999/039583A1 |
The invention concerns a method for the continuous preparation of a garnished pastry, by continuous kneading and co-extrusion, the pastry having high water content. The invention also concerns the use of said garnished pastry for prepari...
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WO/1999/037158A1 |
The invention concerns a garnished pastry becoming crusty after microwave baking wherein a liquid filling, with high water content, is trapped in the pastry by a moisture barrier placed in contact therewith.
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WO/1999/031990A1 |
The properties of dough or bread can be improved by the addition of a carbohydrate oxidase which can oxidise the reducing end of an oligosaccharide more efficiently than the corresponding monosaccharide, e.g., preferentially oxidizing ma...
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WO/1999/024558A2 |
This invention describes novel microorganisms with an increased carbohydrate metabolism and/or fermentative capacity caused by the expression of a heterologous enzyme coding for trehalose phosphate synthase (TPS).
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WO/1999/023225A1 |
This invention describes novel microorganisms with an increased carbohydrate metabolism and/or fermentative capacity caused by the expression of a heterologous enzyme coding for trehalose phosphate phosphatase (TPP).
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WO/1999/021426A1 |
A method and a device for supplying at least water and liquid yeast to a mixing chamber. The temperature of the water is controlled in dependence on the temperature which is desired in the mixing chamber. The water and the yeast are then...
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WO/1999/020122A1 |
Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain dis...
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WO/1999/020113A1 |
The present invention relates to a method of mixing flour, water and other recipe-related ingredients in a dough mixer (41) to produce a pre-selected end product in a baking plant (40) while evaluating (106) the rheological properties of...
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WO/1999/017621A1 |
A method of manufacturing a food product wherein a cereal-based pre-mix (10) including a first sensory component, which includes flavouring and/or colouring compounds, is fed into a hopper (12) and fed from the hopper (12) into an extrud...
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WO/1999/008553A1 |
Edible compositions comprising encapsulated particles of a food additive which, if not encapsulated, has an undesired effect on other components of a food system. The encapsulation is preferably made of a fatty substance comprising a hyd...
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WO/1999/006574A1 |
Two cellobiohydrolase polypeptides (CBHA and CBHB) derived from Aspergillus are described and can be used to degrade cellulose. Variants of these peptides are described as well as DNA encoding the peptides, vectors and host cells. The pe...
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WO/1999/003351A1 |
A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound i...
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WO/1999/000489A1 |
The present invention relates to modified polypeptides with reduced respiratory allergenicity having coupled polymeric molecules with a molecular weight from 100 up to 750 Da, covalently to the parent polypeptide having a molecular weigh...
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WO/1998/056258A1 |
A process for the production of hollow baked confectionery, which comprises forming a sheetable biscuit or cracker dough into a two-ply sheet, cutting the two-ply sheet, subjecting the resulting sheet to alkali treatment and, if necessar...
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WO/1998/056211A1 |
A process for controlling microwave heating rates involving: (a) providing a microwavable substrate; (b) combining the microwavable substrate with an additive consisting essentially of an aliphatic polyol to form a modified microwavable ...
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WO/1998/053021A1 |
The invention relates to a non-drying, viscous agent for treating surfaces, containing 90 - 98.5 weight percent water, 1 - 4 weight percent hygroscopic constituents, 0.2 - 2 weight percent preservatives and as much thickening agent as is...
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WO/1998/051803A1 |
The present invention relates to isolated polypeptides from $i(Aspergillus oryzae) having prolyl dipeptidyl aminopeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid...
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WO/1998/048634A2 |
The invention relates to a foodstuff looking like dough or batter or batter topped or filled with cheese, vegetable and/or meat. The batter - or components thereof - of the topped or filled foodstuff is exposed at one stage of its produc...
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WO/1998/044804A1 |
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and d...
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WO/1998/045453A1 |
A polypeptide having lipase activity that retains at least 80 % activity after 4 days at 20 �C at a pH in the range of 3.5-8, retains at least 60 % of its activity after 1 hour at 60 �C in acetate buffer at pH 5.0, and has an isoelec...
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WO/1998/041099A1 |
The invention relates to a process for manufacturing coated or filled, dry baked products that are in the form of a ready-for-use pieces or divisible into ready-for-use pieces. In the process of the invention, a baked bread sheet is patt...
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WO/1998/041098A1 |
The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is...
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WO/1998/037767A1 |
A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each has a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one...
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WO/1998/032336A2 |
A bread improver comprises a latent enzyme preparation which is active during and after proving but relatively inactive during mixing.
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WO/1998/031790A1 |
The invention concerns a protein with phospholipase activity which is characterized in that it comprises the mature sequence of $i(Aspergillus) lysophospholipase or a sequence derived therefrom and can be cleaved at at least one point. I...
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WO/1998/026057A1 |
The present invention relates to a method for reducing the content of phosphorus containing components in an edible oil comprising a high amount of non-hydratable phosphorus content, wherein said method comprises use of a phospholipase. ...
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WO/1998/025475A1 |
Process for preparing a cooked dish, in which water, vegetable oil, and whole eggs are mixed to obtain a liquid mixture. Flour, acid protein, salt or sugar, and a leavening agent are then added to obtain a homogeneous liquid mixture, whi...
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WO/1998/024709A1 |
The present invention is related to the manufacture of a bakery product so that the baking step is carried out with the bakery product being enclosed in a wrapper material having at least a portion its surface area made permeable to mois...
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WO/1998/023161A1 |
A method and apparatus for preparing essentially fat-free strips or chips, such as potato chips and the like, having an appearance and taste similar to conventional strips or chips without the use of deep fat frying is disclosed herein. ...
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WO/1998/023162A2 |
The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a thermoactinomyces vulgaris alpha amylase is adde...
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WO/1998/021978A1 |
The use of products having enzymatic activity for the preparation of a food, including feed, inducing, when consumed, antisecretory proteins and the foods thus prepared. The products having enzymatic activity may for example be malted ce...
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WO/1998/020742A1 |
Disclosed is a food product having at least one distinct phase and a process and apparatus for producing such a product wherein a blend of ingredients, having a moisture content, is extruded in separate streams (16a, 16b), and a coloring...
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WO/1998/020743A1 |
A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and l...
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WO/1998/020744A1 |
The invention concerns a method for preparing flaky pastry, in which is mixed at room temperature a composition containing flour, salt, acid proteins and an inactive fermenting agent; during the mixing step lumps of butterfat are added t...
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WO/1998/019548A2 |
The present invention relates to a method for producing a one-way container of dough from a cereal flour, which is formed and baked, and to the mould needed for the application thereof. The invention suggests a method enabling biological...
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WO/1998/018332A1 |
Spoilage, by staling, is a major problem in the bakery industry. This problem is overcome by a method for delaying staling in bakery products, which synergistically combines reformulation and modified atmosphere packaging. Dough is refor...
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WO/1998/016124A1 |
A food or beverage or animal feed composition which includes an antimycotic effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid is provided. Also disclosed is the add...
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WO/1998/016112A1 |
A bread improving composition comprising an effective amount of a cellulose binding domain in combination with an anti-staling enzyme, optionally in admixture with other enzymes, as well as the use of the composition in the preparation o...
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WO/1998/014065A1 |
The invention is directed to a method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After ...
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WO/1998/014064A1 |
The invention is directed to a method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional f...
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WO/1998/013479A1 |
The present invention relates to a novel alkali stable CGTase which mainly produces alpha-cyclodextrin, an enzyme composition comprising said CGTase, and the use of said enzyme and enzyme composition for a number of industrial applicatio...
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WO/1998/010657A1 |
Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade having adsorbed thereon liquid cream yeast, the particles being coated with a continuous layer of impervious thermoplastic material, fro...
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WO/1998/007325A1 |
The present invention pertains to the field of the food industry and more precisely to the production of cereal-containing food products. This invention essentially relates to a method that comprises treating with water a non-scarified v...
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WO/1998/003630A1 |
The present invention relates to the production of an industrial strain of baking yeast capable of expressing and exporting to the external cellular medium the endoxylanase enzyme X24 of $i(Aspergillus nidulans) and to the production of ...
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WO/1998/003089A1 |
Imparting a whipping effect necessary for forming air bubbles uniformly and in a short time can attain enhanced whipping with lowered physical damage, thus enabling the production of high-quality cakes. Such a whipping effect can be impa...
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WO/1998/001569A1 |
The invention provides peptides having cellulase activity and exhibiting at least 40 % amino acid identity in the primary structure with the amino acid sequence shown in one of SEQ ID NO.'s 1, 2, 3 and 4, or comprising a series of at lea...
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WO/1998/000027A2 |
The invention relates to a process for the production of edible, thin moulded structures which are at least partially or completely decomposable. During said process a baking material produced on the basis of carbohydrates is applied to ...
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WO/1998/000029A1 |
A dough- or bread-improving composition comprising an effective amount of a deamidase such as a peptidoglutaminase, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked p...
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