Class / Patent application number | Description | Number of patent applications / Date published |
426027000 | Treating a hydrated wheat flour system containing Saccharomyces cerevesiae | 9 |
20080206400 | Bread-Improving Agent and Bread Products Using the Same - It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermented soybean protein material having been treated with a microorganism belonging to the genus | 08-28-2008 |
20100104693 | HIGH FIBER SHELF STABLE TOASTER PASTRIES AND METHODS OF PREPARATION - Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ≈1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber. | 04-29-2010 |
20100112126 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100129492 | COLLAPSIBLE BREAD DOUGH RISING BOX - A collapsible bread dough rising box is disclosed that can be assembled for warming bread dough during rising, and then collapsed into a folded middle section held between a top member and bottom for easy transport and storage. The box can be large enough to hold a large mixing bowl or several bread pans. A multi-position switch or thermostat can be used to maintain the internal temperature at a desired value between 80 and 120 degrees Fahrenheit. Ventilation channels can be cooperative with the thermostat. Lights can indicate power on, heater on, desired temperature reached and/or safety mechanism activated. Hinges can connect the top member and the middle member to the bottom, for easy assembly and folding. The box is affordable for home bakers. In preferred embodiments the middle is composed of molded plastic panels and living hinges that snap together, thereby further minimizing the cost. | 05-27-2010 |
20120045544 | FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS - The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 10 | 02-23-2012 |
20120294978 | Enzymes For Starch Processing - The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction. | 11-22-2012 |
20140127356 | PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR - The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step. | 05-08-2014 |
20140377408 | YEAST HAVING RESISTANCE TO FREEZING STRESS - The present invention provides yeast having increased resistance to freezing stress in which POG1 gene is inactivated, a method for producing such yeast, and a method for using such yeast in food production. | 12-25-2014 |
20150147435 | DEVICE AND METHOD FOR MAKING AN IRREGULAR DOUGH PRODUCT - A press assembly for forming a food product where the press assembly includes a cutting dye including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting dye and the pressure plate cooperate to press and cut the food product. The food product is also described. | 05-28-2015 |