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WO/1996/039850A1 |
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0� Fahrenheit (-18 �C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, th...
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WO/1996/039041A1 |
The invention is a packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of th...
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WO/1996/032018A1 |
A method for preparing savoury or sweet foods such as pizzas, pies and the like from baked pastry and a sauce and/or a topping and/or condiments, is disclosed. According to the method, the basic dry and/or powdered, liquid or wet ingredi...
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WO/1996/029882A1 |
Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt.% of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particula...
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WO/1996/028051A1 |
A non-starch containing batter is diclosed which comprises: 2 to 10 % oligosaccharides, 3 to 12 % soluble protein, 10 to 60 % vegetable oil, 0 to 5 % emulsifier, to 100 % water. A particular advantage of the use of this batter is that th...
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WO/1996/026644A1 |
A biscuit roll (2) is made of a mixture of flour, sugar, whole egg, baking powder, emulsifier and water. Cystein and egg white are added to the dough when preparing the biscuit, which is then rolled on release paper (1).
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WO/1996/018304A2 |
The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber compositi...
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WO/1996/015221A1 |
The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.
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WO/1996/013170A1 |
A muffin tray (170) made from modified crystalline polyethylene terephthalate has a plurality of baking wells (172) with heat transfer inhibiting bottoms (176, 178), and protruding circumferencial ridges (182) to accommodate thermal expa...
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WO/1996/006536A1 |
A dough conditioner is described wherein the dough conditioner is soybean peroxidase or an aqueous extract of soybean hulls.
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WO/1996/004798A1 |
A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17 % and about 30 % by weight, "low heat" non-fat dry milk solids present in an amount between about 9 % and about 100 % ba...
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WO/1996/003885A1 |
The present invention relates to an additive mixture for use in the preparation of frozen, microwaveable, pre-cooked food products. The additive mixture is used to prepare a batter composition, which in turn is used to prepare such froze...
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WO/1996/000011A1 |
A texture-enhanced snack product prepared, in one embodiment, by applying a hydrated batter precoat and a layer of edible particulates to an expanded edible base material containing up to 20 % by weight moisture, heating to drive off moi...
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WO/1995/030344A1 |
A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more f...
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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...
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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...
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WO/1995/007631A1 |
The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or fo...
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WO/1995/007025A1 |
Laminated dough systems, comprising alternating layers of dough and laminated fat, which laminated fat layers contain a water-binding agent, while simultaneously at least one of the outer layers of the system is provided with a moisture ...
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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...
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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...
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WO/1994/022328A1 |
A bakery ingredient including a milled, starch-bearing grain having about 60-80 % of its starch enzymatically eliminated by conversion to a soluble form and about 4 to 30 % by weight of a caramel-sugar mixture is disclosed along with a p...
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WO/1994/021128A1 |
The invention concerns laminated doughs, wherein anaqueous gel containing 20-50 wt.% of maltodextrin and 0-30 wt.% of beta-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt.%...
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WO/1994/019953A1 |
The invention concerns bakery doughs or batters comprising the conventional ingredients, wherein, however, the fat applied displays: a SAFA content of less than 40 wt.%; an N20 (unstab., NMR pulse) of 10, while the triglyceride compositi...
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WO/1994/019956A1 |
The invention concerns different kinds of prebaked bread. Until now prebaked large bread having a weight of 400 and 800 g is being offered but sparsely, because it is only available in unsliced condition. Slicing warm finished large brea...
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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...
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WO/1994/007369A1 |
The invention is a pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises fro...
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WO/1994/007484A1 |
Compositions of matter are provided comprising a pharmaceutically effective amount of taxol or a tumor-active analog thereof solubilized in a pharmaceutically acceptable carrier comprising an oil having a dipole moment of between about 0...
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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...
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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/1993/005659A1 |
A composition for preparing a bread product containing a wheat flour having a protein content between about 10 % and about 17 % by weight and about 24 % to about 48 % by weight per 100 parts of flour of high heat non-fat dry milk solids ...
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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/1992/019109A1 |
A fat-free baking formulation, which comprises a composition comprising oats intimately mixed with water or skimmed milk, and cereal flour, such that the mix has a pasty consistency. The oats and flour are converted to a creamy consisten...
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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...
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WO/1992/001390A1 |
A stabilizing agent for dry mix food products in powder form, the individual particles of which consist essentially of microcrystalline cellulose, sodium carboxymethyl cellulose, and maltodextrin.
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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/1991/019423A1 |
Food products, typically having a moisture content above 50 % by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food ...
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WO/1991/018613A1 |
The present invention provides compositions and method for the preparation of emulsions and multiple emulsions. Specifically, the invention provides solids which are self-emulsifying glasses which, on contact with a sufficient amount of ...
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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/1991/008673A1 |
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...
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WO/1990/011017A1 |
A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased...
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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...
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WO/1990/006969A1 |
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton...
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WO/1990/000012A1 |
The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of ...
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WO/1989/012396A1 |
Process for ensuring the long preservation of food compositions, having essentially as ingredients cereal flour, eggs, sugar, milk or a milk substitute, such as a soy-bean food filtrate and flavourings, whereby the dough components are s...
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WO/1989/006906A1 |
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food...
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WO/1986/006937A1 |
A polyglycerol partial fatty acid ester emulsifier comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesteri...
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WO/1982/001807A1 |
Novel soluble protein aggregate which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium, phosphate and lactose. The product is readily he...
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JP7487295B2 |
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...
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JP2024068081A |
[Problem] To provide a flour-processed food dough that is soft and elastic in terms of dough physical properties, and has good texture and flavor in product evaluation, and a flour-processed food obtained by heat-treating the flour-proce...
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JP7480061B2 |
Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5...
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