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Patent Searching and Data


Matches 1,001 - 1,050 out of 5,574

Document Document Title
WO/1995/029996A1
A glucose oxidase characterized by a pH-optimum in the range pH 6-7, having more than 75 % of maximum activity at pH 8, determined at 30 �C with D-glucose as substrate.  
WO/1995/028844A1
Method for the manufacture of a food product enclosed in a pastry case and products so obtained. The invention involves a method for the manufacture of a food product (P) with an edible pastry case (E) filled with a garnishing or the lik...  
WO/1995/027779A1
The invention provides a bacterium, isolatable from wood compost, having the following characteristics: A. ability to grow at a temperature between 20 and 45�; B. ability to grow in the pH range of 5 to 9.5; C. ability to grow on Luria...  
WO/1995/027407A1
The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, said process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to ...  
WO/1995/026398A1
Chemically modified cellulolytic enzymes (cellulases) having an improved performance and a pI which is at least one pI unit higher than that of the parent or native cellulase, e.g. which are modified by coupling an amine to the carboxyl ...  
WO/1995/024830A1
A continuous process and apparatus for making bread and bread-like products using supercritical fluid extrusion are disclosed. The process is carried out in a dough mixer and extruder (120) into which supercritical (CO2) is injected to p...  
WO/1995/023515A1
A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient of the dough and/or to any mixture of the dough ingredients, in which method the enz...  
WO/1995/021533A1
The invention relates to a method of manufacturing bread, and more particularly, a method of manufacturing bread, comprising a process of freezing and refrigeration storage of dough or a process of refrigeration and freezing storage of d...  
WO/1995/016362A1
An efficient process for producing food, livestock feed and aquacultural feed which are excellent in the effects of preventing and suppressing cancer, treating osteoporosis and suppressing immune responses and can be taken in large quant...  
WO/1995/015086A1
The invention pertains to a device used for baking hollow pastry goods, where one or more strips of dough are wound on a hollow body prior to baking. The hollow body consists of elastic wire coils that form a spiral structure.  
WO/1995/014397A1
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough ma...  
WO/1995/014396A1
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough ma...  
WO/1995/012319A1
A method and apparatus for a braided baked product from dough by extruding the dough through an extruder head (6) having at least three relatively-moveable die members (21, 22, 23, 24) each formed with an orifice (21a, 22a, 23a, 24a) pro...  
WO/1995/007627A1
The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. A...  
WO/1995/006412A1
The proposed process for producing bread from whole grain involves the use of rye grain or a mixture of rye and wheat grain. The grain is dehusked, 50 to 80 % of the bran being removed, the germ and aleurone layer being retained. The gra...  
WO/1995/005748A1
Disclosed herein is a vegetable oil composition containing a cookware release agent, such as lecithin, which is suitable for dispensing from an aerosol container. The propellant used comprises nitrous oxide. The spray pattern of such com...  
WO/1995/004463A1
A baking process characterized by adding to a dough a yeast belonging to the genus Saccharomyces and having a fermenting ability sensitive to low temperatures.  
WO/1995/002044A1
A DNA construct comprising a DNA sequence encoding an enzyme exhibiting protease activity, which DNA sequence comprises the DNA sequence shown in SEQ ID No. 1 or 2 or an analogue of any of these sequences being at least 80 % homologous t...  
WO/1995/001727A1
The invention relates to enzymes which are in a particulate, non-dusting form and which are substantially non-allergic. The particles according to the invention comprise a binding agent which is substantially insoluble in water and havin...  
WO/1995/000027A1
The invention relates to a process for the preparation of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs, fodders or the like by homogenizing the grain under controlled temperature and moisture condition...  
WO/1995/000026A1
Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die (10) for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening...  
WO/1995/000058A1
A pizza mold (10) for forming pizza dough includes a frame (12) having a peripheral configuration which matches the desired peripheral configuration of the dough. One surface (13) of the frame includes a plurality of concentric cavities ...  
WO/1995/000636A1
A fungal protein disulfide isomerase obtainable from fungal species belonging to Aspergillus, especially A. oryzae, or A. niger, is disclosed. Furthermore sequences for recombinant production of the protein disulfide isomerase are disclo...  
WO/1994/028728A1
A dough- or bread-improving composition comprising laccase as well as the use of the composition in the preparation of dough and backed products.  
WO/1994/028729A1
A bread- or dough-improving composition comprising a microbial peroxidase and the use of said composition in the preparation of dough and baked products.  
WO/1994/027446A1
A method for obtaining pizzas quickly cooked comprises the phase of arranging a kneading obtained from a mixture of soft wheat flour and hard wheat flour and having a humidity not greater than 30 %.  
WO/1994/026882A1
A novel proline iminopeptidase which is a metal dependent serine peptidase, which is obtainable from Propionibacterium shermanii ATCC 9617 and which has a calculated molecular mass of 45 kDa. The proline iminopeptidase has an amino acid ...  
WO/1994/026118A1
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics (14, 16). The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and s...  
WO/1994/023583A1
The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60 % of its power in a selected wavelength band, and exposing the food to the radiation...  
WO/1994/022313A1
A fluid pan release agent comprising an emulsion comprising at least one oil, an aqueous phase and at least one emulsifier which agent can be applied to baking pans to facilitate ease of product release from the baking pan. Preferably th...  
WO/1994/022328A1
A bakery ingredient including a milled, starch-bearing grain having about 60-80 % of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30 % by weight of a caramel-sugar mixture is disclosed along with a p...  
WO/1994/021785A1
An enzyme exhibiting xylanase activity, which enzyme is immunologically reactive with an antibody raised against a purified xylanase derived from Aspergillus aculeatus, CBS 101.43. The enzyme may be used for degrading plant cell wall com...  
WO/1994/019956A1
The invention concerns different kinds of prebaked bread. Until now prebaked large bread having a weight of 400 and 800 g is being offered but sparsely, because it is only available in unsliced condition. Slicing warm finished large brea...  
WO/1994/019955A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast b...  
WO/1994/012036A1
An apparatus and method are disclosed for continuously producing a stress free sheet of dough. The dry ingredients (13) are measured and mixed on a continuous basis and the liquid ingredients (21) are injected into the stream of dry ingr...  
WO/1994/004035A1
A method of improving properties of a dough and/or a baked product made from dough by adding an enzyme preparation to the dough and/or to any ingredient of the dough and/or to any mixture of the dough ingredients, in which method: a) the...  
WO/1994/004664A1
The present invention relates to novel xylanolytic enzymes obtainable from strains of alkalophilic Bacillus sp. Moreover, the invention relates to a method for producing the enzymes and the use of the enzymes in the pulp and paper industry.  
WO/1994/003617A1
Process for producing anti-freeze peptides (AFP), by expressing in a host organism, preferably a yeast, a gene encoding AFP controlled by a strong promoter, e.g. an inducible GAL7 or a constitutive GAPDH promoter of Saccharomyces cerevis...  
WO/1994/000994A1
The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt% of water and display a pH < 4.2. The titratable acidity of the doughs is at least 25, t...  
WO/1993/025693A1
Recombinant xylanases are derived from anaerobic fungi, particularly Neocallimastix patriciarum. The enzymes are highly specific for xylans and have industrial value, particularly in the pulp and paper industries. Certain truncated forms...  
WO/1993/022928A1
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan d...  
WO/1993/020699A1
This invention consists of a kneading process for alimentary dough, characterized by the fact that the rising phase is divided into two parts. The first part is a treatment phase using traditional means, with a shorter than usual time. T...  
WO/1993/021333A1
The present invention relates to the production of yeast strains which ferment sugars more rapidly with a faster production of carbon dioxide and ethanol. The invention comprises the introduction in the yeasts of genes of enzymes which n...  
WO/1993/019628A1
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one nobl...  
WO/1993/017561A1
The invention relates to a dough mixing method for use in breadmaking, which comprises mixing together dough ingredients, including ascorbic acid as an improver, in the presence of air or an oxygen-containing gas. The mixing provides suf...  
WO/1993/008274A1
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough with a thiol redox protein. The method of the present invention p...  
WO/1993/006731A1
An apparatus and a method are disclosed wherein a dough, after being preconditioned with water and steam in a preconditioning mixer (14), is supplied to an extruder (20) having a cooking section (30), an optional steam vent (34), a cooli...  
WO/1993/006732A1
L'invention se rapporte à un procédé et à une pâte servant à la fabrication de produits de boulangerie feuilletés à base de levure, qu'on prépare à partir d'une pâte de base prête à cuire. On prépare une pâte préliminaire...  
WO/1993/001724A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, wh...  
WO/1992/022209A1
A method of improving dough characteristics is provided which indludes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked ...  

Matches 1,001 - 1,050 out of 5,574