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Matches 401 - 450 out of 5,529

Document Document Title
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 ┬Ám. A batter according to the invention comprises flour a...  
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...  

Matches 401 - 450 out of 5,529