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Matches 151 - 200 out of 1,792

Document Document Title
WO/2005/118399A1
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...  
WO/2005/115152A2
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/2005/112663A2
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; ...  
WO/2005/112652A1
Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.  
WO/2005/112655A2
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2005/110117A1
Described are methods of treating wheat materials, including reducing the amount of active enzymes in a wheat material by treating with steam; as well as wheat flour, dough, and other compositions and food ingredients prepared from the t...  
WO2005023013A3
The present apparatus for pasteurizing and/or sterilizing foodstuffs. In one representative embodiment, an apparatus for pasteurizing or sterilizing a packaged foodstuff (74) includes at least one cavity in which the foodstuff (74) to be...  
WO/2005/099458A1
Described are refrigerated, rolled dough compositions that do not require a slip liner between contacting surfaces of the dough composition, e.g., that include rice flour between contacting surfaces.  
WO/2005/091984A2
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO/2005/087011A1
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...  
WO2005058044A3
A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the produ...  
WO/2005/077194A1
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...  
WO/2005/077192A1
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...  
WO/2005/074689A1
[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking...  
WO/2005/070217A1
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO/2005/060763A1
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...  
WO/2005/058045A1
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...  
WO/2005/058044A2
A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the produ...  
WO/2005/055741A1
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...  
WO1990000001A8  
WO/2005/041673A2
A dough product with integrated baking sheet. Ready-to-bake refrigerated or frozen dough is wrapped in a baking sheet made of flexible material. The amount of dough and the dimensions of the baking sheet are proportioned such that when t...  
WO/2005/036985A1
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...  
WO/2005/034636A1
The invention relates to a fluid cake mixture that is sufficiently refrigerated for making cakes such as chocolate fondant. The inventive cake mixture is characterised by the use of butterfat in the form of small particles of butterfat t...  
WO/2005/032261A1
It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and hea...  
WO/2005/032259A1
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...  
WO/2005/032262A1
The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound contai...  
WO/2005/025318A2
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...  
WO/2005/023013A2
The present apparatus for pasteurizing and/or sterilizing foodstuffs. In one representative embodiment, an apparatus for pasteurizing or sterilizing a packaged foodstuff (74) includes at least one cavity in which the foodstuff (74) to be...  
WO/2005/023008A1
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...  
WO/2005/016008A1
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...  
WO/2005/016005A1
There are disclosed baked food products containing specific lecithin products.  
WO/2005/009136A1
A pre-dough concentrate for the production of baked products, a method for production of a pre-dough concentrate and the use of such a pre-dough concentrate for the production of baked products and the baked products produced from such a...  
WO2004112486A3
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/112486A2
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...  
WO/2004/110155A1
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...  
WO/2004/107866A1
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to ...  
WO/2004/105496A1
Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand ...  
WO2004032634A3
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO2004006690A3
In a method for manufacturing a frozen fruit filled pie, ingredients are mixed to create pie dough and formed into pie shells. Individually quickly frozen ("IQF") fruit is added to the pie shell and a suspension is deposited over the IQF...  
WO/2004/098294A1
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...  
WO/2004/073406A1
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agen...  
WO/2004/054370A1
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the l...  
WO2004037016A3
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  
WO2003103404A3
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.  
WO/2004/041000A1
The invention relates to a method for preparing a starch-containing product in particle form, the product obtained and the use of the product. The starting material comprises material that contains starch granules and lipids, such as fat...  
WO/2004/037002A1
The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its n...  
WO/2004/037016A2
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  
WO/2004/037003A1
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the doug...  
WO/2004/032634A2
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO/2004/032636A1
The present invention relates to shaped cookie dough intermediates provided in an easy to use and convenient format, having an integral design element which can be provided on a commercially produced scale. The shaped cookie dough interm...  

Matches 151 - 200 out of 1,792