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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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WO/2003/032736A1 |
The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber (2) and all of said ingredients are subsequently kneaded. ...
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WO/2003/027306A2 |
The present invention provides a novel ß−glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid seque...
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WO/2003/026431A1 |
The invention relates to the use of strains of Torulaspora delbrueckii in the production of frozen sweet doughs. The aforementioned strains present rapid growth and a high biomass yield in molasses media, coupled with a good fermentation...
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WO/2003/024233A1 |
A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance ...
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WO/2003/024242A1 |
The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an end...
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WO/2003/024231A2 |
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...
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WO/2003/022061A2 |
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...
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WO/2003/015524A1 |
An apparatus and method are disclosed that allows multiple pieces of frozen dough (16) to proof without heat or added humidity. The apparatus comprises a metal enclosure (1), devices to support trays (14) of dough (16), and doors (9, 10,...
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WO/2003/016535A2 |
The invention relates to newly identified polynucleotide sequences comprising genes that encode novel amylases isolated from Aspergillus niger. The invention features the full length nucleotide sequences of the novel genes, the cDNA sequ...
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WO/2003/013260A1 |
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during...
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WO/2003/011049A1 |
A backing dough configuration device (10) includes a cutter of first member (12) that removably inserts into a tray or second member (18) having a preselected quantity of baking dough therein. The first member (12) is forcibly urged into...
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WO/2003/012074A2 |
The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction...
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WO/2003/007733A1 |
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...
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WO/2003/005832A1 |
Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t¿1? on to which a fil...
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WO/2003/002728A2 |
The invention provides an isolated or recombinant nucleic acid derived from a nucleic acid encoding a polypeptide essentially having alpha-glucanotransferase activity but having essentially no hydrolysing activity, said isolated or recom...
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WO/2003/001917A1 |
Provided is a method for producing a frozen pizza base, comprising: (a) forming a dough disc to at least 50 % of the final surface area of the pizza; (b) adding the dough disc to a pan; (c) allowing the dough disc to prove or relax in th...
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WO2002062370A9 |
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4 DEG C) or dithiothreitol (at 55 DEG C) were ...
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WO/2002/098238A1 |
A process for producing a sour bread which has a pH lower than 5, characterized by adding bifidus and lactic acid bacteria to dough and then leavening the mixture. Thus, a sour bread with a satisfactory flavor can be easily produced.
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WO/2002/098236A1 |
The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which cons...
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WO/2002/094123A2 |
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantiall...
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WO/2002/095003A2 |
The invention provides isolated and recombinant phytase enzymes. In one aspect, the phytases are produced by modification of the wild type appA of E.coli. The enzyme can be produced from recombinant host cells. The phytases of the invent...
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WO/2002/090557A2 |
The present invention relates to the use of proteins facilitating water diffusion or water transport through the cell membrane, preferably aquaporin or aquaporin related proteins to obtain freeze-tolerant eukaryotic cells, preferably yea...
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WO/2002/088342A1 |
The present invention provides an improved method for the preparation of an enzyme mixture for improved freshkeeping of baked products. The enzyme preparation is produced by the co culture of two fungal species of $i(Rhizopus & Aspergill...
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WO/2002/087345A1 |
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...
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WO/2002/086114A1 |
The inventors have found a novel fungal lipoxygenase from Magnaporthe salvinii and determined its sequence. They have sequenced the gene and cloned it into E. coli and deposited the clone. Oligonucleotide probes based on the sequence inf...
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WO/2002/082909A2 |
The invention relates to a method for the production of fresh cereal-flour-based patties, characterized in that it comprises the following steps: (a) cereal-flour-based dough is placed on a conveyor belt consisting of a web of fiber-glas...
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WO/2002/065854A2 |
Properties of starchy food products such as noodles, fried products and snack prod-ucts may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the tex...
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WO/2002/066622A2 |
The inventors have isolated novel genes with a high homology to the T. lanuginosus lipase gene and are thus well suited for use in gene shuffling. Accordingly, the invention provides a method of generating genetic diversity into lipolyti...
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WO/2002/065842A1 |
The invention relates to starter preparations suitable for all types of cereal and the use of the same for producing bread and bakery products based on leaven or using leaven, especially for producing gluten-free bakery products for peop...
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WO/2002/065843A1 |
A baking receptacle (10) for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle (10) is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall (14), ...
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WO2002013618A9 |
The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is chara...
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WO/2002/063965A1 |
Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios ...
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WO/2002/060263A2 |
The present invention relates to a process for the production of a dough comprising adding vinasse.
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WO/2002/060262A2 |
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...
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WO/2002/056706A1 |
Precooked and partially dehulled masa flour for tortilla and the lie is produced by pressure pre-cooking in a continuous process with saturated-steam. The precooking effect corn hull hydrolysis and partial cooking with a lime solution, r...
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WO/2002/055679A2 |
Lipolytic enzyme variants with improved thermostability are obtained by substituting certain specified amino acid residues in a fungal lipolytic enzyme. The thermostable lipolytic enzyme variants are useful, e.g., for controlling pitch t...
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WO/2002/054881A2 |
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.
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WO/2002/049441A2 |
The present invention relates to a composition comprising one or more dough and/or baked product improving processing aids, water and yeast characterised in that the yeast dry matter content of the composition is up to (25)% (w/v).
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WO/2002/039819A1 |
Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally ...
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WO/2002/037969A1 |
The present invention includes a ready-to-use unleavened food article that provides a baked product, such as a biscuit, pie crust or pita bread; a dried product such as pasta; or a fried product. the dough article comprises a substantial...
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WO/2002/035936A1 |
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dought or scone. The dough article comprises a substantially gas-impermeable container. The dough article also com...
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WO/2002/034053A1 |
The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an ...
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WO/2002/032229A1 |
The invention relates to a method for making a bread-type dough comprising: preparing a wheat dough part comprising wheat flour, fat and water and mixing in a manner effective to form an homogeneous and cohesive gluten structure and shee...
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WO/2002/030207A1 |
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
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WO/2002/031118A1 |
A yeast having a drying-resistance which is suitable for baking, in particular, baking frozen dough; a dry yeast obtained by drying the above yeast; a dough containing the above yeast or the above dry yeast; and bread prepared by using t...
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WO/2002/028991A1 |
The present invention relates to a particle comprising an active dispersed in a visco-elastic liquid matrix having a $g(h)' and a $g(h)'' between 10?3¿ to 10?4¿ Pa measured in a cone-and-plate rheometer at 25 °C and a sinusoidal...
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WO/2002/028369A1 |
The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coa...
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