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Matches 351 - 400 out of 5,475

Document Document Title
WO/2008/052983A2
The present invention relates to a method of producing bakery products, more particularly sandwich loaves or the like. It consists essentially in preparing a dough, optionally, in fermenting said dough, in disposing the dough in a mould ...  
WO/2008/052983A3
The present invention relates to a method of producing bakery products, more particularly sandwich loaves or the like. It consists essentially in preparing a dough, optionally, in fermenting said dough, in disposing the dough in a mould ...  
WO/2008/049232A1
The present invention relates to novel yeast. More specifically, a novel yeast that is enriched for Vitamin D. In one aspect, the invention comprises a yeast that retains its gassing power after UV irradiation and that can be used to pro...  
WO/2008/044272A1
It is intended to provide a method of producing Baumkuchen whereby distortion in the shape of Baumkuchen occurring in the production process can be easily and adequately prevented, and a production apparatus therefor. In producing Baumku...  
WO/2008/037050A1
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristic...  
WO/2008/034999A3
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/036284A3
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/036284A2
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/034999A2
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/025674A1
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...  
WO/2008/023269A2
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/023269A3
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/015756A1
A powdery material is fed at a definite rate to the center of a disc, which is rotating at a moderate speed, to form a thin powder layer close to the periphery of the disc. On the other hand, a sprayer rotating at thigh speed is provided...  
WO/2008/010252A2
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of "natural yeast"based on selected lactic bacteria as yeasting agent for the production...  
WO/2008/010252A3
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of "natural yeast"based on selected lactic bacteria as yeasting agent for the production...  
WO/2008/006781A3
The present invention relates to a new wild-type lipase, its nucleic acid sequences and the amino acid sequences thereof. This new lipase shows washing performance in the form of wild-type. The present invention also relates to the metho...  
WO2007122629A9
The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Upto 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is...  
WO/2008/000825A1
The present invention relates variants of parent Bacillus amyloliquefaciens alpha- amylases, notably variants exhibiting altered pH-profile, which are advantageous with respect to applications of the variants in baking.  
WO/2008/001940A1
A starch-containing food can be improved in its quality by using an enzyme having a glycosyltransferase activity which can covert an α-1,4 bond to an α-1,6 bond and a transglutaminase.  
WO/2007/149171A2
A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least...  
WO/2007/147835A1
The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and an alpha-amylase catalytic domain.  
WO/2007/144433A1
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...  
WO/2007/143093A2
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/143093A3
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/143321A2
The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough compo...  
WO/2007/138272A2
A method of producing a rubbed fat and flour mixture on an industrial scale, comprises adding flour to a mixing container; adding fat to the mixing container; mixing the fat and flour using one or more motorised mixing implements; and ma...  
WO/2007/139563A3
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/138406A1
Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.  
WO/2007/138272A3
A method of producing a rubbed fat and flour mixture on an industrial scale, comprises adding flour to a mixing container; adding fat to the mixing container; mixing the fat and flour using one or more motorised mixing implements; and ma...  
WO2007060549B1
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/132123A1
The invention concerns a novel NaCl salt substitute comprising at least one yeast extract, aromatic flour and a low-sodium salt and its use as salting agent. The invention also concerns the use of yeast extract and aromatic flour for mas...  
WO/2007/132314A2
The present invention relates to certain substituted piperidino phenyloxazolidinones. Specifically, the invention relates to geminally disubstituted piperidino phenyloxazolidinones having antimicrobial activity with improved pharmacokine...  
WO2006128469B1
The invention relates to a blend of particles comprising at least two different kinds of particles: a. particles comprising an active compound and; b. inactive particles comprising a coating. The inactive particles are used to control th...  
WO/2007/122629A1
The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Upto 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is...  
WO/2007/117145A1
The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough It wa...  
WO/2007/109094A3
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...  
WO/2007/108764A2
The present invention relates to the Lactcobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable antibacterial agents in different food prod...  
WO/2007/108764A3
The present invention relates to the Lactcobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable antibacterial agents in different food prod...  
WO/2007/109094A2
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...  
WO2006097415A8
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2007/090675A8
The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO/2007/090675A3
The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO/2007/090829A3
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...  
WO/2007/090675A2
The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...  
WO/2007/090829A2
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...  
WO/2007/077545A1
Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, where...  
WO/2007/077546A1
Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine- containing food material to a temperature of less than...  
WO/2007/075611A3
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...  
WO/2007/075611A2
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...  
WO/2007/073191A1
A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 µm. A batter according to the invention comprises flour a...  

Matches 351 - 400 out of 5,475