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Matches 401 - 450 out of 5,475

Document Document Title
WO2007045485A8
The invention relates to the use of an a-amylase obtainable from Thermoactinomyces vulgaris for producing dough and/or baked goods in which monoglyceride-based emulsifiers are partially or fully dispensed with, and to a method for produc...  
WO2006088515B1
An apparatus (16) for heat treating manufactured components (24) using microwave energy and microwave susceptor material (20). Heat treating medium (22) such as eutectic salts may be employed. A fluidized bed introduces process gases (11...  
WO/2007/060549A3
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/2007/060549A2
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/2007/045485A1
The invention relates to the use of an a-amylase obtainable from Thermoactinomyces vulgaris for producing dough and/or baked goods in which monoglyceride-based emulsifiers are partially or fully dispensed with, and to a method for produc...  
WO/2007/033470A1
An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temper...  
WO/2007/034098A1
The invention concerns a batch bread slice comprising crumb (2), crust (3) enclosing said crumb (2) and two opposite main surfaces (7), one of which at least is essentially defined by said crumb (2). The batch bread slice is elongated an...  
WO/2007/011236A1
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc.. The food precursor composition has improved sto...  
WO/2007/008370A2
The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The in...  
WO/2007/008370A3
The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The in...  
WO/2007/004866A1
A method for producing at least one baked product, for instance bread, comprising the preparation of a dough (3) from different ingredients (M, W, R, S) and baking the dough (3) in a suitable manner, wherein the dough (3) is prepared fro...  
WO/2006/138305A3
The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made fr...  
WO2006032281A3
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as ca...  
WO/2006/133939A1
The invention relates to the use of a flavored yeast for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving...  
WO/2006/133388A3
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of r...  
WO/2006/133388A2
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of r...  
WO2005079584A3
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO2005021714A3
The invention provides laccases, polynucleotides encoding these enzymes, the use of such polynucleotides and polypeptides. In one aspect, the invention relates to the enzymatic production of nootkatone by way of the conversion of valence...  
WO/2006/128469A2
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/2006/128469A3
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...  
WO2006066596A3
The present invention relates, inter alia, to hybrid enzymes comprising a carbohydrate binding module and having endo- amylase activity. The enzymes may be applied in processes comprising starch modification and/or degradation, or in dou...  
WO/2006/128843A1
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products invol...  
WO2005115152A3
A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-li...  
WO/2006/125438A1
The present invention relates to isolated polypeptides having alpha-L-arabinofuranosidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host ce...  
WO/2006/125260A1
An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar ...  
WO/2006/125261A1
A thawer for frozen dough including: an enclosure; at least one tray o conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen sough within the enclosure. Also ...  
WO/2006/114094A1
The present invention relates to isolated polypeptides having alpha-L-arabinofuranosidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host ce...  
WO/2006/104448A1
A thermostable, alkaline active xylanase was purified from an alkaliphilic Bacillus halodurans S7, isolated from a soda lake in the Ethiopian Rift Valley. The molecular weight and the pi of this enzyme were around 43 kDa and 4.5, respect...  
WO/2006/097949A1
A mixture of at least 6 species of lactic acid bacteria and/or BifidobacĀ­teria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infanĀ­tis, Bifidobacterium lon...  
WO2006050227A3
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.  
WO/2006/097415A1
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/2006/088515A3
An apparatus (16) for heat treating manufactured components (24) using microwave energy and microwave susceptor material (20). Heat treating medium (22) such as eutectic salts may be employed. A fluidized bed introduces process gases (11...  
WO2005087918A9
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO2006003461A3
We describe a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid mutation at one or more positions selected from the group c...  
WO/2006/066596A2
The present invention relates, inter alia, to hybrid enzymes comprising a carbohydrate binding module and having endo- amylase activity. The enzymes may be applied in processes comprising starch modification and/or degradation, or in dou...  
WO/2006/065134A1
The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leave...  
WO/2006/062408A1
The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully ...  
WO2006041324B1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO/2006/051409A1
A method is described for baking a mass (9) of dough containing leaven in an oven (1) provided with a cooking cavity (2); initially the mass (9) of dough is placed in the cavity (2); the initial temperature of the cavity (2) is low and t...  
WO2006012902A3
The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur ...  
WO/2006/050228A1
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can ...  
WO/2006/050227A2
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.  
WO2006000066A3
The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal...  
WO/2006/046146A1
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...  
WO/2006/041324A1
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 ...  
WO/2006/035965A1
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...  
WO2005087918A3
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO/2006/032281A2
Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as ca...  
WO2004064537A3
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...  
WO2004064987A3
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...  

Matches 401 - 450 out of 5,475