Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 851 - 900 out of 5,538

Document Document Title
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...  
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...  
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-), ...  
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...  
WO1999050399A3
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.  
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...  
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...  
WO1999051100A8
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...  
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...  
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 ...  
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 ...  
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 ...  
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...  
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...  
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.  
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.  
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 ...  
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 ...  
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...  
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...  
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...  
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...  
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.  
WO1999024558A3
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).  
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...  
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).  
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).  
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...  
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...  
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...  
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...  
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...  
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...  
WO1998048634A3  
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...  
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...  
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...  
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 ...  
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...  
WO1998032336A3  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
WO1998023162A3  
WO1998019548A3  
WO/1998/032336A2
A bread improver comprises a latent enzyme preparation which is active during and after proving but relatively inactive during mixing.  

Matches 851 - 900 out of 5,538