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Matches 301 - 350 out of 1,792

Document Document Title
WO/1996/023425A1
An emulsion preconcentrate which contains a hydrolyzed fat, which contains at least 10 % by weight free fatty acids, and an aroma or flavour. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the...  
WO/1996/015221A1
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.  
WO/1996/009768A1
Ready-to-bake, frozen bread dough, comprises: a flour-component and (on flour): 30 - 70 % water, 0 - 10 % fat, 0 - 3 % milk-protein, 0.5 - 8 % yeast or chemical leavener, 0.1 - 4.0 % emulsifier, 0 - 10 % sugar (if sugar is absent, the fa...  
WO/1996/009769A1
Ready-to-bake, frozen brioche dough comprises: a flour-component, and (on flour) 40 - 70 wt.% of water, 10 - 30 wt.% of fat, 2 - 15 wt.% of whole-egg, 3 - 10 wt.% of yeast or chemical leavener, 0.1 - 4.0 wt.% of emulsifier, wherein the f...  
WO/1996/003891A1
A granular starch or flour which is both thermally-inhibited and pregelatinized is used as an ingredient in various foods. The starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared ...  
WO/1996/004315A1
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.  
WO/1996/004316A1
This invention covers pregelatinized starches and flours that are thermally inhibited and that exhibit a noncohesive texture when dispersed or dissolved in cold water.  
WO/1996/003892A1
A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared by dehydratin...  
WO/1995/028844A1
Method for the manufacture of a food product enclosed in a pastry case and products so obtained. The invention involves a method for the manufacture of a food product (P) with an edible pastry case (E) filled with a garnishing or the lik...  
WO/1995/026138A1
Proposed is a method of preparing pieces of dough for baking, including a fermentative process in which the piece of dough ferments, and a cooling process in which the piece of dough is cooled. The method calls for a first stage in which...  
WO/1995/025442A1
A method of improving the baking properties of grain, flour or dough is described which involves establishing an electrical field in or across it or causing an electric current to flow through it. In the case of grain and flour, it is fu...  
WO/1995/023514A1
The present invention relates to a process for reducing the viscosity of a plant material, which process comprises treating the plant material with a xylanase having i) a WSPS per mg protein added which is higher than 0,06, and/or ii) a ...  
WO/1995/021533A1
The invention relates to a method of manufacturing bread, and more particularly, a method of manufacturing bread, comprising a process of freezing and refrigeration storage of dough or a process of refrigeration and freezing storage of d...  
WO/1995/017099A1
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and (on flour); 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier; the flour-component being composed of: 80-99 wt.% natural flour, 20-1 wt.% artificial...  
WO/1995/017098A1
The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3MHz). The treated cake flour is intend...  
WO/1995/005743A1
A high ratio baking composition comprising: (a) a chlorine free heat treated soft flour; (b) an effective volume controlling amount of a non-flour fiber; (c) an effective fragility controlling amount of a protein; and (d) sugar wherein t...  
WO/1994/027445A1
A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fin...  
WO/1994/023583A1
The present invention includes a method of selectively heating, comprising the step of providing a source of radiation capable of delivering at least 60 % of its power in a selected wavelength band, and exposing the food to the radiation...  
WO/1994/019955A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. The dough's composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast b...  
WO/1994/016569A1
The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The am...  
WO/1994/000018A1
The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwa...  
WO/1993/022928A1
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan d...  
WO/1993/020699A1
This invention consists of a kneading process for alimentary dough, characterized by the fact that the rising phase is divided into two parts. The first part is a treatment phase using traditional means, with a shorter than usual time. T...  
WO/1993/006927A1
The invention is directed to a method for producing wheat flour from newly harvested wheat grain. The grain direct from harvest is treated with moisture to increase the moisture content of the endosperms to a level at least about 4 to 5 ...  
WO/1993/001724A1
The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, wh...  
WO1992012057A3  
WO/1992/018010A1
The invention concerns shaped dough portions made from at least flour, yeast and liquid kneaded to form a base dough, the base dough being folded, rolled and shaped for use as an intermediate for a subsequently baked product. The base do...  
WO/1992/011766A1
An improver for dough and baking containing either (A) at least one member selected between gelatin and an emulsifier comprising enzyme lecithin and fatty acid glycerol ester or (B) a conjugate of gelatin with the emulsifier. The improve...  
WO/1992/012057A2
A container (20) for vacuum packing refrigerated dough (18) and amethod of forming a refrigerated dough product is disclosed. A method of forming a refrigerated dough product using a spiral wound composite container (20) of the present i...  
WO/1992/010266A1
In the food industry and in fermentation processes, interfering foams occur at various stages of processing or production. These foams have to be controlled or prevented. Described are reaction mixtures containing ester polyols, the reac...  
WO/1992/001384A1
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, aft...  
WO/1991/011911A1
A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or ...  
WO/1991/008673A1
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with ot...  
WO/1991/001088A1
Les produits de p�te lev�e congel�s poss�dent une longue durabilit� lors qu'ils sont congel�s si l'on n'utilise pas dans cette pr�paration des hydrates de carbone fermentables, la formation in situ de tels hydrates de carbo...  
WO/1990/011690A1
In a method for the removal of stresses and strains in rolled out, laminated dough products in which undesired stresses and strains occur the said dough products are subjected to a treatment with ultrasonic waves. The stresses and strain...  
WO/1990/011016A1
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake and bread flours, sucrose, shortening, a c...  
WO/1990/000001A2  
WO/1989/005690A1
This invention relates to a device for activating an object. This device includes a container for storing therein an object and an activating current generator for generating a current for producing an oscillating electric field inside t...  
WO/1988/002988A1
Baked goods are exposed, at least during part of a freezing process, to high atmospheric humidity. For the implementation of this process, a container (1) having an interior space divided into two compartments (3, 5) separated from each ...  
WO/1985/003846A1
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...  
WO/1985/003847A1
A dough crust (10) made by a process involving baking and then frying. The crust (10) has a fried flavor and is especially advantageous for making frozen pizzas. The crust (10) is formed from a sheeted dough piece (12) which has been doc...  
WO/1980/000524A1
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are three essential conditions: the energy added in mixing is not less than 15 watt hours...  
JPWO2019189830A1
輸送中の均一性を担保し、かつ流動性が改善 された、スクロースにより被覆されたD−ア ルロース顆粒物を提供することを課題とし、 平均粒子径50〜500μmのD−アル...  
JP2021083374A
To provide a wheat flour composition for a layered bakery product capable of improving workability and obtaining a crispy texture. A wheat flour composition for a layered bakery product containing durum vital gluten. Further, the wheat f...  
JP6852037B2
To provide a method of manufacturing bread frozen after half baking in which a crust part of a surface layer and an inner crumb part are not separated and integrity is kept even when bread is heated sharply in a short time from a frozen ...  
JP2021027822A
To provide a sandwich which is a baking bread with ingredients such as filling interposed, which maintains a superior crisp texture in the mouth and a flesh taste of the bread even next day of the production of the sandwich.The productio...  
JP2021023184A
To provide a frozen object of a bread dough (frozen bread dough) which has excellent working property while suppressing stickiness even though there is a large moisture content, bread which is soft, has preferable melt-in-the-mouth feeli...  
JP2021019555A
To provide a fermentation leaven with which a bakery product having rich flavor and moist palate feeling can be manufactured: and to provide a bakery product dough and a bakery product having rich flavor and moist palate feeling by using...  
JP6831629B2
To provide wheat flour or a wheat flour composition capable of making bread or baked confectionery with good taste and flavour without giving an adverse effect to secondary processing suitability such as bread suitability, even when blen...  
JP6824660B2
To provide a manufacturing method of a doughnut capable of stably conducting diving fry using a continuous type flyer, and a mix for doughnut used for the manufacturing method of the doughnut.There are provided a manufacturing method of ...  

Matches 301 - 350 out of 1,792