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WO/1994/003617A1 |
Process for producing anti-freeze peptides (AFP), by expressing in a host organism, preferably a yeast, a gene encoding AFP controlled by a strong promoter, e.g. an inducible GAL7 or a constitutive GAPDH promoter of Saccharomyces cerevis...
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WO/1994/000994A1 |
The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt% of water and display a pH < 4.2. The titratable acidity of the doughs is at least 25, t...
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WO/1993/025693A1 |
Recombinant xylanases are derived from anaerobic fungi, particularly Neocallimastix patriciarum. The enzymes are highly specific for xylans and have industrial value, particularly in the pulp and paper industries. Certain truncated forms...
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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...
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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...
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WO/1993/021333A1 |
The present invention relates to the production of yeast strains which ferment sugars more rapidly with a faster production of carbon dioxide and ethanol. The invention comprises the introduction in the yeasts of genes of enzymes which n...
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WO/1993/019628A1 |
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one nobl...
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WO/1993/017561A1 |
The invention relates to a dough mixing method for use in breadmaking, which comprises mixing together dough ingredients, including ascorbic acid as an improver, in the presence of air or an oxygen-containing gas. The mixing provides suf...
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WO/1993/008274A1 |
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough with a thiol redox protein. The method of the present invention p...
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WO/1993/006731A1 |
An apparatus and a method are disclosed wherein a dough, after being preconditioned with water and steam in a preconditioning mixer (14), is supplied to an extruder (20) having a cooking section (30), an optional steam vent (34), a cooli...
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WO/1993/006732A1 |
L'invention se rapporte à un procédé et à une pâte servant à la fabrication de produits de boulangerie feuilletés à base de levure, qu'on prépare à partir d'une pâte de base prête à cuire. On prépare une pâte préliminaire...
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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...
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WO/1992/022209A1 |
A method of improving dough characteristics is provided which indludes the steps of mixing dough with a Type II endoglycosidase to form a dough mixture, shaping the dough mixture, and baking the said shaped dough mixture to form a baked ...
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WO/1992/020330A1 |
The present invention is a new method of processing thermoplastic material to obtain an altered structure and products produced therefrom. The process of the present invention includes subjecting a feedstock material which consists of a ...
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WO/1992/020329A1 |
Enzyme products are disclosed. The enzyme products include an enzyme-bearing matrix formed by subjecting a feedstock containing enzyme(s) and carrier materials to conditions which alter the physical and/or chemical structure of the carri...
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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...
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WO/1992/017573A1 |
The xylanase is characterized by several partial amino acid sequences and is immunoreactive with an antibody raised against a purified xylanase derived from Humicola insolens, DSM 1800. This xylanase preparation is practically free of ce...
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WO/1992/011073A1 |
The description relates to the use of special carboxylic acid esters as antifoaming agents in the sugar beet or potato-processing industry and/or in fermentation processes.
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WO/1992/009204A1 |
A process for producing bread dough in a very short time, which comprises the first step of kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, a...
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WO/1992/002150A1 |
A method and apparatus are provided for the rapid heat treatment of products, and especially gas-permeable, water-containing products such as bread dough. Baking of dough involves placing the dough within an enclosed oven or zone (1) and...
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WO/1992/001389A1 |
The present invention provides a silage composition supplemented with endo-xylanase activity. According to the present invention, the addition of endo-xylanase to fodder produces a silage having a significant increase in the amount of wa...
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WO/1992/001793A1 |
Methods and expression constructs are provided for the cloning of genes from fungal origin which encode polypeptides having xylanase activity and their overexpression in a selected microbial host cell. Xylanases of fungal origin generall...
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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...
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WO/1991/019782A1 |
A cell having a certain function in a process, containing recombinant DNA encoding at least one enzyme, wherein said cell becomes polyfunctional for said process upon expression of the recombinant DNA encoding at least said enzyme. Use o...
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WO/1991/019421A1 |
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the d...
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WO/1991/018977A1 |
In a process for producing a pentosanase preparation, in which a microorganism capable of forming pentosanases is cultured in a fermentation medium, the backing activity of the enzyme obtained is increased. To this end, the baking activi...
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WO/1991/018513A1 |
A yeast rehydrating composition comprising a blend of sorbitan monostearate and at least one stearic compound having a maximum HLB value of 12.5 and wherein the sorbitan monostearate and stearic compound are present in the composition in...
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WO/1991/011905A1 |
A soft-milling wheat which produces dough having exceptionally low visco-elasticity is provided by breeding from a variety having Glu-D1 double null trait, such as the landrace "Nap Hal". The wheat can be used in the manufacture of biscu...
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WO/1991/012186A1 |
Decomposable, thin-walled mouldings, such as goblets, plates, trays and the like, which possess high mechanical stability can be manufactured by a baking process similar to that used to make edible waffles. The baking material used is an...
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WO/1991/011106A1 |
The method comprises kneading dough made up of flour, yeast, flavouring additives and water, cutting it into portions, proving and baking. According to the invention, at least 0.1 % of the total volume of the water, or of the pre-prepare...
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WO/1991/009528A1 |
Cereal flour products are mixed with water and a pitching substance containing microorganisms to form a leaven starter. During the subsequent maturation, the leaven starter undergoes a fermentation process in which, after a lag phase, it...
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WO/1991/008672A1 |
Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the reheat...
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WO/1991/007861A1 |
A bread article (22), composed of specially chosen ingredients and quantities thereof, is substantially pre-baked at the bakery for subsequent microwave refreshening by the consumer. Several embodiments of wrappers (24, 70, 100, 114) con...
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WO/1991/004669A1 |
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
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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...
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WO/1991/000343A2 |
A mutant enzyme is provided which exhibits reduced stability under industrial application conditions. As an example mutant bacterial alpha-amylase is provided which has reduced thermostability during baking conditions. This modified alph...
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WO/1990/015540A2 |
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity using a cooker extruder to mix and heat ingredients comprising flour and oil to promote browning and flavor d...
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WO/1990/015537A1 |
A method of preparing a cookie having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure is disclosed. The liposomes substantially retain their structural integrity during the processing, mixing, a...
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WO/1990/014769A1 |
The present invention relates to the production of cookies which exhibit a cookie crumb-like structure and structural integrity. The extruder (10) is divided into a blending zone, a heat treatment zone, a conveyance zone and a mixing zon...
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WO/1990/013229A1 |
A pizza making machine including a pan dispenser (23) for dispensing a pan (19) containing a crust (18), sauce dispenser (30), product dispensers (33 and 35-39) for dispensing cheese, vegetables, etc., product slicer (34) for dispensing ...
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WO/1990/012506A1 |
A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a br...
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WO/1990/009840A1 |
This invention provides powdered material kneading method and apparatus capable of uniformly kneading a powdered material and water only by carrying out the steps of uniformly mixing a powdered material, such as noodle-making flour, buck...
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WO/1990/007881A1 |
A precursor base for use in a bakery dough product comprising an acidic concentrate, at least one type of sugar, yeast, at least one type of flour, non-fat dry milk and at least one type of lactic acid producing bacteria and a process fo...
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WO/1990/005452A1 |
Process and device for making dough, in particular for pasta. The preparation of the dough, from the dried raw materials to the final pressed product, is carried out very rapidly in two stages. First, a raw dough consisting of an essenti...
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WO/1990/002488A1 |
A process for fermenting a bread dough in a carbon dioxide-rich atmosphere is disclosed. This process enables carbon dioxide to be dissolved in the dough from outside of the dough in addition to carbon dioxide generated from inside durin...
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WO/1990/001877A1 |
The invention relates to a method for fabricating ingestible boat-shaped pastries for the presentation of food, wherein a bread dough including flour, salt and water, with baking powder, is prepared and the dough is then allowed to raise...
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WO/1990/000009A1 |
A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent p...
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WO/1990/000010A2 |
The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of tou...
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WO/1989/010059A1 |
A dried granular form of a whole grain leavening barm containing viable cells of a maltose-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in pr...
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WO/1989/008403A1 |
Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery produ...
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