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WO/1997/047205A1 |
The invention proposes the addition of monostearyl citrate to the dough as a partial or complete replacement for oils and/or fats and/or lecithin and/or egg or soybean products in the manufacture of edible waffle products produced in two...
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WO/1997/042839A1 |
The production of an activity-stable and low-dust enzyme granulate for use in food technology applications or for working into recipes for food technology applications, for example, in the production of baked goods and farinaceous produc...
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WO/1997/043423A2 |
Recombinantly produced 'alpha'-glucuronidases which are useful in food manufacturing and as a feed additive to enhance the utilization of the feed components, and in other industrial applications such as pulp processing are provided. Gen...
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WO/1997/041735A1 |
A dough- or bread-improving composition comprising an effective amount of a DGTase, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked products.
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WO/1997/041736A1 |
A dough- or bread-improving composition comprising an effective amount of a branching enzyme, optionally in admixture with other enzymes, as well as the use of the composition in the preparation of dough and baked products.
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WO/1997/040694A1 |
The invention discloses a food product, for instance a bakery/pastry product (1), containing in its mass, at least one object (2). This product is characterised in that the said object (2) is capable of emitting a sound signal.
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WO/1997/039116A1 |
An enzyme-containing granule comprises (a) an enzyme and (b) a core which intrinsically is capable of absorbing at least 5 % w/w (based on the weight of the core) of water. A process for the production of such granules comprises (a) cont...
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WO/1997/035483A1 |
The invention provides a process for treating cooked bread material for the production of a food or other end product, comprising applying a wetting material (15) to cooked bread material (12) to render the material more pliable, forming...
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WO/1997/034493A1 |
Bread with a pre-fermentation dough moisture content of 85-95 %, i.e. an abnormally high content, is disclosed. The amount of yeast in the dough is of less than 2.5 wt % and the dough contains pre-fermented dough. The fermentation proces...
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WO/1997/031539A1 |
A method of baking bread from dough (1) includes the steps of preparing the dough, rolling out the dough into a flat strip (1-30mm) cutting the strip of dough (1) into pieces, baking the flat pieces of dough in an oven for a short time (...
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WO/1997/028693A1 |
A bread yeast strain for producing fresh bread yeasts that give at least 100 ml, preferably at least 110 ml and more preferably at least 150 ml in 2 hours at 30 �C in test A1, and have a ratio of CO2 given off in 48 hours at 8 �C in ...
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WO/1997/027293A1 |
The present invention relates to an enzyme with xylanase activity, a DNA construct encoding the enzyme with xylanase activity, a method of producing the enzyme, an enzyme preparation comprising said enzyme with xylanase activity, a deter...
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WO/1997/027291A1 |
The present invention relates to an enzyme with xylanase activity, a cloned DNA sequence encoding the enzyme with xylanase activity, a method of producing the enzyme, an enzyme preparation comprising said enzyme with xylanase activity, a...
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WO/1997/024442A1 |
A protein consisting of the amino acid sequence represented by SEQ ID NO: 1; a protein consisting of an amino acid sequence wherein one or more amino acids in the amino acid sequence represented by SEQ ID NO: 1 have been added, deleted o...
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WO/1997/022691A1 |
Enzyme compositions containing thermostabile xylanases of Chaetomium thermophilum, purified enzyme preparations of such xylanases, and the use of such compositions and preparations in the bleaching of plant pulp and in feed and baking ap...
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WO/1997/022257A1 |
A dough- or bread-improving composition comprising a pyranose oxidase as well as the use of the composition in the preparation of dough and baked products.
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WO/1997/022692A1 |
DNA encoding novel xylanases, vectors containing such DNA, hosts transformed with such DNA, enzyme preparations, and the use of such preparations are described.
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WO/1997/021351A1 |
A dough- or bread-improving composition comprising a deaminating oxidase, such as an amine oxidase or a L-amino acid oxidase, as well as the use of the composition in the preparation of dough and baked products.
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WO/1997/020471A2 |
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a c...
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WO/1997/018295A1 |
The present invention provides a method of increasing the performance of yeast, the method comprising exposing the yeast to at least one compatible solute/osmoprotectant for a period of time sufficient to result in an intracellular conce...
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WO/1997/013411A1 |
The invention pertains to bread production. The aim is to improve quality, raise nutritional value and shorten the preparation process in a bread production process involving the following steps: preparation of dough from flour by single...
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WO/1997/012958A2 |
A microgranular enzyme composition having an average particle size of from about 20 to 400 microns is disclosed. The microgranular composition has low dusting, high blendability and quick dispersion characteristics particularly beneficia...
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WO/1997/010995A1 |
A method for making cheesecake includes the steps of mixing a plurality of ingredients to produce batter, and storing the batter in a hopper (20). A dispensing device (14) dispenses a plurality of empty containers (12) onto a conveying d...
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WO/1997/009423A1 |
The invention pertains to enzymes having xylan-degrading activity, obtainable by extraction of wheat flour, which enzymes have an apparent molecular weight between 25,000 and 68,000 Da. The enzymes have two types of endo-xylanase, 'beta'...
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WO/1997/002990A1 |
A method for packaging food that may be cooked or reheated in a thermal oven, wherein the food is placed in a container made of a single peeled-wood blank that is folded and assembled at the folded side walls thereof. A tray particularly...
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WO/1997/001960A1 |
A method for making a laminated pizza crust. The method comprises the steps of formulating a dough, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to for...
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WO/1997/000964A1 |
A nucleotide sequence is provided which encodes a peptide having beta-xylosidase activity and exhibits at least 30 % amino acid identity with the amino acid sequence shown in SEQ ID NO. 1 or hybridises under stringent conditions with a n...
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WO/1996/041538A1 |
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes through a kneading machine (14)/sheeting...
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WO/1996/039851A1 |
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a he...
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WO/1996/040935A1 |
A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceutical...
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WO/1996/039852A1 |
The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a ...
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WO/1996/039849A1 |
In a preferred mode, the invention comprises a leavened dough composition comprising flour, a protein source, a leavener, and a processing adjuvant. Preferably, the protein source is a cereal protein such as gluten. The invention also co...
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WO/1996/038549A1 |
Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the...
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WO/1996/038538A1 |
The present invention provides an improved strain of bakers yeast Saccharomyces cerevisiae which shows enhanced sugar tolerance, such as increased rates of CO2 production in doughs containing high amounts of solubles such as sugar. This ...
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WO/1996/034530A2 |
The invention provides a leavened dough and food products such as bread made therefrom, a leavened puff pastry and food products such as Viennese bakery products made therefrom, as well as a method for preparing them. In accordance with ...
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WO/1996/033616A1 |
The proposed process for producing culinary articles from flour using frozen intermediate products involves kneading yeast dough with a fat content of at least 5 % and a sugar content of at least 8 % (percentages are relative to the weig...
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WO/1996/032472A1 |
The present invention relates to bread-improving additives. More specifically, the invention relates to bread-improving additives comprising xylanolytic enzymes derived from strains of Thermomyces lanuginosus, to methods for preparing ba...
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WO/1996/029877A1 |
Method and device for relaxing a sheet of dough (15), comprising a first means of conveyance (17), a second means of conveyance (19), a supporting means (9; 11) disposed between the first and second means of conveyance (17, 19), and a vi...
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WO/1996/028542A1 |
The invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a recombinant expression vector comprising said DNA...
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WO/1996/028036A1 |
A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising...
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WO/1996/022366A1 |
Transglutaminase and transglutaminase preparations can be produced by lower fungi belonging to the class Oomycetes and unprecedented high-level expression is achievable by growing these coenocytium forming organisms, especially the strai...
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WO/1996/020604A1 |
A method for preparing an edible eating or drinking utensil such as straw, chop-stick, stirrer or cup including: producing an edible mixture (14); forming an edible utensil (24) from the edible mixture; and heating (26) the edible utensi...
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WO/1996/020272A1 |
Novel yeasts having a high isoamyl acetate and/or ethyl caproate productivity and a process for producing alcoholic drinks or foods having rich ginjo-flavors with the use of the yeasts. Novel aromatic yeast strains having been bred by hy...
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WO/1996/015221A1 |
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.
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WO/1996/013978A1 |
A cake container (1) is formed at its bottom with a through hole (16), which is sized to extend over the entire bottom of the cake container, and is constituted only by an annular peripheral wall (2). When a heating plate (8) is heated w...
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WO/1996/013980A1 |
The present invention provides a liquid bread improver and a method of producing a liquid bread improver. The liquid bread improver comprises a water slurry of a composition comprising up to 40 % (w/v) of a mixture of bread improver ingr...
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WO/1996/013981A1 |
The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid pr...
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WO/1996/013170A1 |
A muffin tray (170) made from modified crystalline polyethylene terephthalate has a plurality of baking wells (172) with heat transfer inhibiting bottoms (176, 178), and protruding circumferencial ridges (182) to accommodate thermal expa...
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WO/1996/012799A1 |
Thioredoxin, a small dithiol protein, is a specific reductant for major allergenic proteins present in widely used foods from animal and plant sources. All targeted allergenic proteins contain disulfide (S-S) bonds that are reduced to th...
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WO/1996/008972A1 |
A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbi...
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