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WO/2004/037009A1 |
It is intended to provide a process for producing a snack whereby a snack food made of bread which having a texture close to potato chips can be obtained. A crust-less bread slice (1) of 1 mm or more in thickness, which has been toasted ...
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WO/2004/037004A2 |
The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic ...
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WO/2004/030468A2 |
Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said hea...
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WO/2004/030461A1 |
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...
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WO/2004/031378A2 |
Polypeptides of the glycoside hydrolase family 61 (GH-61) having an anti-staling effect . Compositions comprising an anti-staling GH-61 polypeptide and use of said polypeptide for preparing a product by heating dough. The glycosidase sho...
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WO/2004/028278A2 |
The invention relates to the use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.
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WO/2004/028281A1 |
The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a compl...
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WO/2004/028276A2 |
The invention relates to the use of acid treatment of carbohydrate-containing cereal-based foodstuffs or components prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.
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WO/2004/029084A2 |
The present invention relates to the isolation of and characterization of a novel lipase inhibitor and its effect on different lipases. The present invention also relates to the use of a lipase inhibitor as a screen for lipases. The pres...
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WO/2004/028277A2 |
The invention relates to the use of acid treatment of carbohydrate-containing foodstuffs prior to cooking by roasting, frying, grilling or baking whereby to reduce the acrylamide content of the cooked product.
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WO/2004/026043A1 |
A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before fina...
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WO/2004/023892A1 |
Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn, in which no residual waste water (Nejayote) is originated and the dough obtained has improved qualities. The process has several stages: 1) fractio...
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WO/2004/023879A1 |
The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Pre...
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WO/2004/017740A1 |
Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control thei...
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WO/2004/018662A2 |
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel (hemi)cellulase from Aspergillus niger The invention features the full length nucleotide sequence of the novel gene, the cDNA sequ...
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WO/2004/012511A2 |
Disclosed is a method according to which a base that is expanded by means of a neutral gas is prepared, said neutral gas having a water activity that is close to that measured in a cake made according to a traditional method. The base ob...
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WO/2004/012512A2 |
The invention provides a method of mixing dough that includes combining ingredients for the dough in a mixing system that is configured so that the atmosphere therein can be controlled, controlling the atmosphere wherein said controlled ...
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WO/2004/008864A1 |
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F such that they re...
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WO/2004/004493A1 |
It is intended to provide a steam-baked Chinese dumpling such as steam-baked jiao-zu, steam-baked shao-mai, steam-baked won-ton or steam-baked bread in which deterioration of the crispy texture of the baked wrapping can be sufficiently p...
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WO/2004/004477A1 |
It is intended to provide a rice flour composition containing neither wheat flour nor any wheat flour-origin components with which cakes excellent in appearance, inner texture, taste and shelf-life can be produced by the same processes f...
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WO/2004/005490A1 |
A baker’s yeast, which is characterized by having an iso−butyric acid content in dry cells of 150 ppm or less and showing little offensive taste and odor characteristic to yeasts, is obtained by crossing via sexual reproduction a yea...
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WO/2004/004467A1 |
The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming.
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WO/2004/003188A2 |
The present invention relates to granules comprising a core matrix and one or more coatings, wherein the core matrix comprises: An active compound, a synthetic polymer, where the amount of polymer added is 0.1 to 10 % by weight of the ma...
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WO2003063594B1 |
A process and apparatus improvement for energy and particulate recovery during the production of nixtamalized corn flour, by precooking with a lime solution to effect partial cooking, reduced energy use for pre-cooking and washing by rec...
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WO/2003/105592A1 |
The invention concerns a method comprising the following steps which consist in: preparing a dough, partly baking in an oven the dough shaped in a pastry mould to obtain a partly baked pie crust, preparing an appliance such as a cream or...
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WO/2003/105601A1 |
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture a...
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WO/2003/103403A2 |
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...
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WO/2003/099016A2 |
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.
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WO/2003/097825A2 |
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...
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WO/2003/094621A2 |
An edible utensil (10) for winding up elongated pasta having projections (16) extending radially from the surface of the utensil (10). The utensil (10) is made of a food product such as bread that is reasonably rigid to hold bundles of e...
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WO/2003/090543A2 |
The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and 0-10 wt % of a dough or bread improving proc...
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WO/2003/084334A2 |
The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermost...
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WO/2003/082016A1 |
The invention provides a method, computer program and system by which a production schedule for a bakery is produced. The method involves reducing dough wastage by calculating a weight of dough for each bakery product which falls short o...
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WO/2003/080826A1 |
The present invention relates to a process for preparing a Saccharomyces cerevisiae yeast strain having improved phytase activity, the strain being modified by inserting one or more of the genes PHO5, PHP10, PHO11, PHO2, PHO4, PHO23, and...
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WO/2003/077661A1 |
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating which comprises a low melting point lipid which melts at a temperature not greater than 95°F. The yeast includes Saccharomyces cer...
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WO/2003/077660A1 |
The present invention relates to a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus. The dough intermediate of the present invention is thermal treated to create a temporary im...
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WO2003030657B1 |
The system and method for molding a shaped snack chip use various components to form chips having depth such as a bowl-shaped tortilla chip. Essentially flat chip preforms are fed to a series of molds (64) disposed about a mold conveyor ...
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WO/2003/072717A2 |
Thermostable enzymes are incorporated into a grain-based particle-sized matrix for release in aqueous environments, for example, thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms...
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WO/2003/070006A1 |
The present invention relates to bread containing exogenously added protein and optionally exogenously added dietary fibres and methods for preparation thereof. The exogenously added proteins are soy proteins and the exogenously added di...
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WO/2003/070007A2 |
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...
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WO/2003/065814A1 |
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...
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WO/2003/063595A1 |
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...
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WO/2003/056926A1 |
[Object] There have been established a method and a technical finding whereby a sponge-like crosslinked network structure can be formed with the use of rice flour as the main component. Based on this novel technical finding, it is intend...
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WO/2003/051128A1 |
The invention concerns a method for cooking or heating or thawing and/or packaging a food product, in particular for preparing a ready-made pizza, the resulting packaged food product and the cooking or heating device therefor. The food p...
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WO/2003/049545A1 |
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture−managing agent, a f...
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WO/2003/048342A2 |
The present invention provides a composition comprising between 24% and 45% yeast (based on yeast dry matter content) characterized in that it contains more than 0.75% salt; and that the composition is liquid; and that the composition is...
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WO/2003/046155A1 |
Foods containing &gammad −glutamylcysteine or cysteine are produced by culturing under appropriate conditions a yeast, which carries a mutant glutathione synthase having one or both of mutations of substituting the threonine residue at...
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WO/2003/043426A1 |
A structure of a dough for the outer shell skin of a pie cream puff, wherein the dough of the pie cream puff is formed of a cream puff dough layer and a pie dough layer, characterized by such a double layer structure that the cream dough...
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WO/2003/039261A1 |
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivates, a glyceride based stabilizer and additive(s) and less than abo...
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WO2002048332A9 |
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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