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Patent Searching and Data


Matches 1,051 - 1,100 out of 5,582

Document Document Title
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 ...  
WO/1992/020330A1
The present invention is a new method of processing thermoplastic material to obtain an altered structure and products produced therefrom. The process of the present invention includes subjecting a feedstock material which consists of a ...  
WO/1992/020329A1
Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carri...  
WO/1992/018010A1
The invention concerns shaped dough portions made from at least flour, yeast and liquid kneaded to form a base dough, the base dough being folded, rolled and shaped for use as an intermediate for a subsequently baked product. The base do...  
WO/1992/017573A1
The xylanase is characterized by several partial amino acid sequences and is immunoreactive with an antibody raised against a purified xylanase derived from Humicola insolens, DSM 1800. This xylanase preparation is practically free of ce...  
WO/1992/011073A1
The description relates to the use of special carboxylic acid esters as antifoaming agents in the sugar beet or potato-processing industry and/or in fermentation processes.  
WO/1992/009204A1
A process for producing bread dough in a very short time, which comprises the first step of kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, a...  
WO/1992/002150A1
A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and...  
WO/1992/001389A1
The present invention provides a silage composition supplemented with endo-xylanase activity. According to the present invention, the addition of endo-xylanase to fodder produces a silage having a significant increase in the amount of wa...  
WO/1992/001793A1
Methods and expression constructs are provided for the cloning of genes from fungal origin which encode polypeptides having xylanase activity and their overexpression in a selected microbial host cell. Xylanases of fungal origin generall...  
WO1990015540A3  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/019782A1
A cell having a certain function in a process, containing recombinant DNA encoding at least one enzyme, wherein said cell becomes polyfunctional for said process upon expression of the recombinant DNA encoding at least said enzyme. Use o...  
WO/1991/019421A1
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the d...  
WO/1991/018977A1
In a process for producing a pentosanase preparation, in which a microorganism capable of forming pentosanases is cultured in a fermentation medium, the backing activity of the enzyme obtained is increased. To this end, the baking activi...  
WO/1991/018513A1
A yeast rehydrating composition comprising a blend of sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in...  
WO/1991/011905A1
A soft-milling wheat which produces dough having exceptionally low visco-elasticity is provided by breeding from a variety having Glu-D1 double null trait, such as the landrace "Nap Hal". The wheat can be used in the manufacture of biscu...  
WO/1991/012186A1
Decomposable, thin-walled mouldings, such as goblets, plates, trays and the like, which possess high mechanical stability can be manufactured by a baking process similar to that used to make edible waffles. The baking material used is an...  
WO/1991/011106A1
The method comprises kneading dough made up of flour, yeast, flavouring additives and water, cutting it into portions, proving and baking. According to the invention, at least 0.1 % of the total volume of the water, or of the pre-prepare...  
WO1991000343A3  
WO/1991/009528A1
Cereal flour products are mixed with water and a pitching substance containing microorganisms to form a leaven starter. During the subsequent maturation, the leaven starter undergoes a fermentation process in which, after a lag phase, it...  
WO/1991/008672A1
Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the reheat...  
WO/1991/007861A1
A bread article (22), composed of specially chosen ingredients and quantities thereof, is substantially pre-baked at the bakery for subsequent microwave refreshening by the consumer. Several embodiments of wrappers (24, 70, 100, 114) con...  
WO/1991/004669A1
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.  
WO/1991/001088A1
Les produits de p�te lev�e congel�s poss�dent une longue durabilit� lors qu'ils sont congel�s si l'on n'utilise pas dans cette pr�paration des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbo...  
WO/1991/000343A2
A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha-amylase is provided which has reduced thermostability during baking conditions. This modified alph...  
WO/1990/015540A2
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor d...  
WO/1990/015537A1
A method of preparing a cookie having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure is disclosed. The liposomes substantially retain their structural integrity during the processing, mixing, a...  
WO/1990/014769A1
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity. The extruder (10) is divided into a blending zone, a heat treatment zone, a conveyance zone and a mixing zon...  
WO/1990/013229A1
A pizza making machine including a pan dispenser (23) for dispensing a pan (19) containing a crust (18), sauce dispenser (30), product dispensers (33 and 35-39) for dispensing cheese, vegetables, etc., product slicer (34) for dispensing ...  
WO/1990/012506A1
A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a br...  
WO1990000010A3  
WO/1990/009840A1
This invention provides powdered material kneading method and apparatus capable of uniformly kneading a powdered material and water only by carrying out the steps of uniformly mixing a powdered material, such as noodle-making flour, buck...  
WO/1990/007881A1
A precursor base for use in a bakery dough product comprising an acidic concentrate, at least one type of sugar, yeast, at least one type of flour, non-fat dry milk and at least one type of lactic acid producing bacteria and a process fo...  
WO/1990/005452A1
Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essenti...  
WO/1990/002488A1
A process for fermenting a bread dough in a carbon dioxide-rich atmosphere is disclosed. This process enables carbon dioxide to be dissolved in the dough from outside of the dough in addition to carbon dioxide generated from inside durin...  
WO/1990/000009A1
A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent p...  
WO/1990/000010A2
The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of tou...  
WO/1989/010059A1
A dried granular form of a whole grain leavening barm containing viable cells of a maltose-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in pr...  
WO/1989/008403A1
Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery produ...  
WO/1989/008402A1
A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion (111) of the pizza (17) with jets of heated air (121, 123, 125, 127). These jets of heated ai...  
WO/1989/004610A1
The proteinic base for making pasta dough is produced in a continuously operating twin-shaft kneader (11), thereby obviating the need for a residence time of 10-15 minutes in a mixing trough. The resultant dough is a so-called dry or cru...  
WO/1989/002210A1
A method for producing batter-based baked goods, such as brownies, are produced by subjecting a microwave-transparent pan of batter to microwave energy in a microwave oven. The pan (10), free of sharp corners, is spaced apart from the in...  
WO/1989/000009A1
Packaging of baker's yeast and baking additives. The additives are placed, in well-defined portions, in capsules with destructible walls in which they are sealed, and the required number of sealed capsules is placed in contact with the y...  
WO/1988/006001A1
A process for preparing a starch-protein fiber comprising forming a dough, relaxing the dough mixing tension in said dough, pushing said dough through a passageway (260) having a decreasing cross-sectional area, and then pushing said dou...  
WO/1988/004891A1
A method and apparatus for machining dough that takes into account the different flow regimes exhibited by the dough during processing. As in conventional systems, the apparatus includes a hopper (10) for extruding dough in a sheet and p...  
WO/1988/003365A1
A group of novel natural improvers for yeast raised baked goods, including products derived from the residues of ethanolic and other fermentations of micro-organisms (e.g., lactic). The active components extracted from these residues are...  
WO/1988/002999A1
Apparatus and method for preparing hot food products in portions of predetermined size by rehydrating a dehydrated food product to provide a dough that can be shaped and heated. The apparatus includes means (18) for storing bags of dehyd...  

Matches 1,051 - 1,100 out of 5,582