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WO/2005/021714A2 |
The invention provides laccases, polynucleotides encoding these enzymes, the use of such polynucleotides and polypeptides. In one aspect, the invention relates to the enzymatic production of nootkatone by way of the conversion of valence...
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WO/2005/020690A1 |
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...
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WO/2005/019443A2 |
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...
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WO/2005/018336A1 |
The staling of an edible product made from dough can be retarded by adding a starch-degrading glucogenic exo-amylase of Family 13 to the dough, particularly an amylase from Thermotoga.
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WO/2005/019444A1 |
A process for the preparation of an enzyme composition comprising cultivating a microorganism separately on both solid and submerged substrates, combining the koji and broth of these fermentations, extracting the combined koji/broth to p...
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WO/2005/016008A1 |
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...
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WO/2005/011406A1 |
Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said ...
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WO/2005/011392A2 |
A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A vari...
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WO/2005/011403A1 |
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...
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WO/2005/007867A2 |
This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the...
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WO/2005/007818A2 |
This invention relates to amylase polypeptides, and nucleic acids encoding the polpypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of th...
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WO/2005/006884A1 |
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.
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WO/2005/003339A1 |
We disclose a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises subst...
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WO/2004/112486A2 |
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...
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WO/2004/111218A2 |
The present invention relates to methods for producing isolated polypeptides having glucoamylase activity, filamentous fungal host cells comprising nucleic acid sequences encoding the polypeptides, and using the polypeptides.
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WO/2004/111217A2 |
We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P,...
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WO/2004/111216A2 |
The inventors have used protein engineering to develop variants of fungal phospholipases. Starting from a parent phospholipase, they have modified the amino acid sequence to arrive at variants which have phospholipase activity (generally...
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WO/2004/110155A1 |
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...
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WO/2004/108874A1 |
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...
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WO/2004/105495A2 |
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...
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WO/2004/105494A2 |
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...
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WO/2004/103077A1 |
Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or ...
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WO/2004/100672A2 |
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...
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WO/2004/100669A1 |
The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase ...
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WO/2004/098295A1 |
Baked bread (1) including a bread upper half (2) and a bread lower half (3), each having an outer face (4) and an inner face (5) and defining a hollow when being arranged inner face to inner face, at least one of the bread halves (2, 3) ...
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WO/2004/098294A1 |
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...
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WO/2004/099400A2 |
The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a doug...
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WO2004084638B1 |
The invention relates to an enzymatic composition which is used to improve the quality of bread and pastry doughs, containing cyclodextrin-glucanotransferase (CGTase) and starch-debranching enzymes. The invention also relates to the comb...
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WO/2004/097012A2 |
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...
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WO/2004/093550A1 |
Methods for making an uncooked extruded dough product are provided, comprising injecting gas into a pressurized dough before extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flo...
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WO/2004/093551A1 |
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...
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WO/2004/091761A1 |
An efficient method of adding water to a mixture of a powder raw material formed from particles and a liquid raw material. In a conventional technique, both materials are first mixed to produce un-uniform material bonding, and then the m...
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WO/2004/090116A1 |
The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast.
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WO/2004/084639A1 |
The present invention relates to an improver mix for bread and a process for making improved quality bread thereof. The improver mix comprises ascorbic acid, protase, xylanase and alpha-amylase.
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WO/2004/080186A1 |
A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour w...
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WO/2004/080187A1 |
The invention relates to a method for production of ready-to-use sour doughs, containing homofermenting lactic bacteria, whereby said method permits a variation of the fermenting quotient of said doughs. The invention further relates to ...
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WO/2004/073470A1 |
It is intended to provide an automatic bread machine whereby the fining of the bread product can be improved, and a process for producing bread using this automatic bread machine. An automatic bread machine wherein, in the case of using ...
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WO/2004/071199A1 |
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...
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WO/2004/066751A1 |
A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is requ...
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WO/2004/066736A1 |
Premium quality parbaked frozen pizza can be made from a dough comprising specific amounts of moisture, sugar sweetener and oil by adding premium rough cut toppings to a premium generally square crust having a rough edge (101-104) mimick...
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WO/2004/064537A2 |
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty...
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WO/2004/064526A1 |
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...
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WO/2004/064987A2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment co...
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WO/2004/060074A1 |
The present invention is a nencapsulated yeast composite a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive subs...
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WO/2004/054383A1 |
The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin...
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WO/2004/053152A1 |
A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl pho...
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WO/2004/052104A1 |
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...
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WO/2004/052116A1 |
The food oil product is based on turnip rapeseed oil or rapeseed oil. The oil contains tocopherol antioxidant and &agr -lipoic acid as regenerator for the antioxidant.
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WO/2004/045319A1 |
The present invention relates to an encapsulated product comprising an active ingredient encapsulated by an encapsulation material wherein said encapsulation material comprises a fatty substance and a conditioner. The present invention r...
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WO/2004/040984A1 |
The present invention is related to a method for the improvement of dough or batter stability, dough texture, volume and shape, width of cut and/or microbial conservation of bakery products which comprises the step of adding a sufficient...
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