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WO/2002/065842 |
The invention relates to starter preparations suitable for all types of cereal and the use of the same for producing bread and bakery products based on leaven or using leaven, especially for producing gluten-free bakery products for peop...
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WO/2002/065843 |
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...
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WO/2002/065854 |
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the tex...
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WO/2002/066622 |
The inventors have isolated novel genes with a high homology to the T. lanuginosus lipase gene and are thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolyti...
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WO/2002/063965 |
Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios ...
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WO/2002/060262 |
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...
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WO/2002/060263 |
The present invention relates to a process for the production of a dough comprising adding vinasse.
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WO/2002/056706 |
Precooked and partially dehulled masa flour for tortilla and the lie is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effect corn hull hydrolysis and partial cooking with a lime solution, r...
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WO/2002/054881 |
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.
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WO/2002/055679 |
Lipolytic enzyme variants with improved thermostability are obtained by substituting certain specified amino acid residues in a fungal lipolytic enzyme. The thermostable lipolytic enzyme variants are useful, e.g., for controlling pitch t...
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WO/2002/049441 |
The present invention relates to a composition comprising one or more dough and/or baked product improving processing aids, water and yeast characterised in that the yeast dry matter content of the composition is up to (25)% (w/v).
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WO/2002/048332 |
Provided is a new recombinant phytase enzyme. The enzyme can be produced from recombinant host cells and can be used to aid in the digestion of phytate where desired. In particular, the phytase of the present invention can be used in foo...
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WO/2002/039819 |
Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally ...
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WO/2002/037969 |
The present invention includes a ready-to-use unleavened food article that provides a baked product, such as a biscuit, pie crust or pita bread; a dried product such as pasta; or a fried product. the dough article comprises a substantial...
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WO/2002/035936 |
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dought or scone. The dough article comprises a substantially gas-impermeable container. The dough article also com...
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WO/2002/034053 |
The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an ...
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WO/2002/032229 |
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and shee...
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WO/2002/030207 |
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
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WO/2002/031118 |
A yeast having a drying-resistance which is suitable for baking, in particular, baking frozen dough; a dry yeast obtained by drying the above yeast; a dough containing the above yeast or the above dry yeast; and bread prepared by using t...
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WO/2002/028991 |
The present invention relates to a particle comprising an active dispersed in a visco-elastic liquid matrix having a $g(h)' and a $g(h)'' between 10?3¿ to 10?4¿ Pa measured in a cone-and-plate rheometer at 25 °C and a sinusoidal...
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WO/2002/028369 |
The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coa...
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WO/2002/026044 |
The present invention relates to liquid bread improving compositions. The invention also relates to a process for the preparation of a dough using said liquid bread improving compositions as well as to a process for the preparation of a ...
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WO/2002/024926 |
Novel polypeptides possessing (endo) xylanase activity are disclosed which can degrade cellulose implant extracts and plant materials. The polypeptides can cleave $g(b)-D-xylan polymers at internal (1-4) bonds between adjacent xylopyrano...
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WO/2002/024881 |
The inventors discovered and isolated a phospholipase from Zygoascus hellenicus. The inventors also isolated the gene encoding the novel phospholipase and cloned it into an E. coli strain.
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WO/2002/021927 |
The present invention is directed to a method of configuring a slice of a pizza-type pie, which is at least partially baked. The method includes (i) folding an end portion of the slice in a transverse direction so that upon folding the t...
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WO/2002/019828 |
The present invention relates to a composition comprising i) an e ffective amount of one or more enzyme(s) encapsulated or coated by a lipid substance, wherein said lipid substance a) provides, at a temperature of less than 25 °C, a bar...
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WO/2002/016618 |
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells co...
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WO/2002/013618 |
The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is chara...
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WO/2002/013079 |
A system or method wherein a plan of all the kitchen works is made on the basis of sale prediction data and sale past record data (sale), and detailed instructions and directions for the start and end times of the cooking steps are prese...
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WO/2002/010395 |
A method is provided for modulating transport of an oxodicarboxylate across the mitochondrial membrane of a yeast which method comprises modulating in said yeast the activity of one or more Odc1p and/or Odc2p yeast mitochondrial transpor...
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WO/2002/003805 |
The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularlya larger loaf volume of the baked pr...
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WO/2002/004652 |
The invention provides a process for producing a yeast, capable of a increased initial gassing rate at the time of or soon after contact with a dough. The process comprises contacting a yeast cream with sources of energy and nitrogen for...
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WO/2002/002428 |
The present invention relates to packaging means comprising a container containing liquid baker's yeast characterized in that the container is equipped with means to release overpressure and has a volume between 0.1 and less than 100 liter.
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WO/2002/000852 |
A group of genes encoding lipolytic enzymes with high homology have been isolated from strains of Fusarium and Acremonium.
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WO/2001/097620 |
The invention concerns a puff pastry biscuit for refrigerated or frozen food product having a laminate structure containing 6 to 10 layers of puff pastry, a thickness of not more than 2 mm, cooked between two heated surfaces so as to pre...
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WO/2001/098474 |
The present invention concerns a method for the separation and/or isolation of inhibitors of cellulolytic, xylanolytic and/or beta-glucanolytic enzymes, inhibitors obtainable by said method, and process for obtaining micro-organism, plan...
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WO/2001/097619 |
A process for producing bread whereby aging of starch etc. can be inhibited, worsening in qualities of the baked product at the early stage can be prevented, and freezing damage can be appropriately avoided; and a method of forming glute...
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WO/2001/095731 |
The invention concerns a high-protein and low calorie dietetic product, in the form of a sweet or savoury cake, cooked and deep-frozen. Said deep-frozen high-protein and low-calorie cake has a protein content ranging between 15 and 25 %;...
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WO/2001/095729 |
A process for producing stone baked pizzas with excellent organoleptic and physical properties comprises fermenting pizza dough an then dividing and rounding to provide a generally spherical shaped dough portion. A dough portion is loade...
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WO/2001/095730 |
The invention concerns a cake corresponding to legislation concerning high-protein and low-calorie snacks. The ingredients used for preparing said dietetic cake enable to obtain a product with low calorie value and high protein content o...
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WO/2001/093687 |
A filled snack (24) comprises a substantially straight tubular wafer (14h) of substantially rectangular cross-section, having a thickness of less than 3 mm for at least 80 % of its surface area and being filled with a creamy filling, whi...
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WO/2001/093686 |
The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-typ...
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WO/2001/089306 |
By using various types of wheat it is possible to obtain a high-baking performance ground wheat. Said optimized wheat flour is suitable for producing high quality wheat biscuits and pastry made with yeast .
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WO/2001/089307 |
The invention relates to a moist, storable, bakeable dough precursor for flavour-intensive baked goods, produced by kneading a mixture of flour, water and yeast and, optionally, further ingredients, whereby at least one part by weight of...
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WO/2001/090333 |
A purified and modified phytase enzyme from Escherichia coli K12 appA phytase is provided. The enzyme has phytase activity and improved thermal tolerance as compared with the wild-type enzyme. In addition, the enzyme has improved proteas...
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WO/2001/083559 |
The present invention relates to a method of selecting a protein variant having modified immunogenicity as compared to the parent protein comprising the steps obtaining antibody binding peptide sequences, using the sequences to localise ...
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WO/2001/083770 |
The properties of a fungal lipolytic enzyme can be altered by substituting amino acid residues corresponding to certain specified amino acid residues in the T. lanuginosus lipase. The altered property may be, e.g., an increased thermosta...
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WO/2001/083761 |
By analysing the three-dimensional structure of the Coprinus laccase structural parts or specific amino acid residues can be identified, which from structural or functional considerations appear to be important for the oxidative stabilit...
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WO/2001/080653 |
A product including a flour based food baked within a tubular film including cellulose. In a preferred embodiment, the tubular film has an internal release coating. In a further preferred embodiment, the tubular film has a moisture barri...
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WO/2001/078514 |
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...
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