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7597917 |
Shaped snacks made from baked dough crumbs
The invention relates to a process for making shaped bread snacks comprising the steps of
grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing...
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7595081 |
Non-flour containing baked and related food compositions
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing...
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7595075 |
Calcium fortification of bread dough
Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.
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7592028 |
Compositions and processes for making high soy protein-containing bakery products
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy...
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7575769 |
Preparation of an edible product from dough
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...
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7569239 |
Antioxidative compositions
This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, folate, epigallocatechin gallate, epicatechin,...
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7531199 |
Process for making enzyme-resistant starch for reduced-calorie flour replacer
An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least...
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7527815 |
Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises...
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7524519 |
Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
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...
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7524379 |
Melt processable starch compositions
The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such...
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7514108 |
Pocket bread and its manufacturing method for mass production
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...
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7507431 |
Production of multi-grain, whole-grain, soft and crunchy sheeted snacks
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been...
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7462371 |
Process for the preparation of soy based low-fat and high protein snack
A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice...
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7456001 |
Lipoxygenase
The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the...
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7442396 |
Dough compositions having a moisture barrier, and related methods
Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
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7396550 |
Time released nutritional product and method of manufacture
A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a...
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7371423 |
Method for preparing flour doughs and products made from such doughs using lipase
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase...
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7341755 |
Method for making breads
There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting...
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7332190 |
Device and method for dough production
A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the...
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7332189 |
Process and apparatus for forming a wave chip product
Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in...
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7332187 |
Food product comprising individual portions in a segmented structure
A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual...
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7312062 |
Lipolytic enzyme variants
The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a...
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7297358 |
Processes for making dehydrated starch ingredients
Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier...
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7282233 |
Chemically modified lipolytic enzyme
Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the...
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7282231 |
Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut
A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of...
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7282230 |
Heat-stable high-amylopectin starch
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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7273738 |
Family GH-61 polypeptides
The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.
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7264838 |
Method for reducing acrylamide levels in food products and food products produced thereby
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well...
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7258888 |
Flour and dough compositions and related methods
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...
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7256031 |
Enzyme having β-glucosidase activity and use thereof
The invention is to provide a novel β-glucosidase and a gene that codes for the enzyme, and to develop a technique of utilizing the β-glucosidase or a composition that contains the enzyme for...
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7250187 |
Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared
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...
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7250186 |
Extrusion process, apparatus and product
A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid...
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7244460 |
Tripolyphosphate pet food palatability enhancers
A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from...
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7235276 |
High protein puffed food product and method of preparation
Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total...
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7223433 |
Flour/starch blend for preparing stuffed rolls wrappers
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour;...
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7220443 |
Method for making instant masa
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
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7198810 |
Yeast
The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough...
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7186437 |
Appetizing factor and taste enhancer
The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for...
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7183266 |
Dual induced viscosity fiber system and uses thereof
The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding a dual induced viscosity fiber system. The first component of the induced...
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7182969 |
Apparatus and method for continuous rework fermentation
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed....
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7182968 |
Composition containing xylitol and fiber
A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products,...
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7175865 |
Method of producing frozen dough, and related products
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...
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7172778 |
Food and vitamin preparations containing the natural isomer of reduced folates
A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid, 5-methyl-(6S)-tetrahydrofolic acid,...
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7169417 |
Calcium fortification of bread dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
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7166313 |
Calcium fortification of bread dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
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7147881 |
Method for producing a composite dough-based product
A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting...
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7141554 |
Method of treating irritable bowel syndrome
A nutritional composition is disclosed which comprises synergistic functional carbohydrates for preventing or treating infection by pathogenic bacteria and/or promoting gut flora balance and...
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7138154 |
Process for preparing a low-calorie food
The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the...
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7115293 |
Dough compositions for the preparation of baked products
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
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7087260 |
Animal chew toy with flossing ribs/projections
An edible animal chew toy which provides a dental benefit when chewed. The chewing action of the animal causes ribs and/or protrusions on the chew toy, in close proximity to the area being chewed,...
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