Quotables
"Fooling around with alternating current is just a waste of time. Nobody will use it, ever."
Thomas Edison ; 1889
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 8053006 | Method of making bread and bread made by the method A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in whi... | 11/08/2011 |
| 8029834 | Method of making bread and bread made by the method The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver, and 10.2 to ... | 10/04/2011 |
| 7704535 | Freezer to retarder to oven dough A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough ... | 04/27/2010 |
| 7371421 | Dough composition 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, and wherein the dough compos... | 05/13/2008 |
| 7355004 | Protein lipase inhibitor for flour and dough The present invention relates to the isolation of and characterization of a novel lipase inhibitor and its effect on different lipases. The present invention also relates to the use of a lipase inhibitor as a screen for lipases. The present invention also relates to... | 04/08/2008 |
| 7341753 | Dough composition 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, and wherein the dough compos... | 03/11/2008 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 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 as commercial applications for larger scale treatment of food products... | 09/04/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 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 of a gear pump, firstly through a heat exchanger wherein it is cooked ... | 07/31/2007 |
| 7207264 | Method and device for manufacturing waved noodle To provide a method of manufacturing waved noodles, which saves labor of controlling weight of noodle lines at the time of cutting the noodle lines and restrains apparatus cost. A continuous noodle strip 26 with predetermined thickness formed by a noodle mach... | 04/24/2007 |
| 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 and not less than 1.20 ml per ml of volume expansion of the dou... | 04/03/2007 |
| 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. Subsequently the batter is cooled and stored until it is added to a ne... | 02/27/2007 |
| 7179301 | Dyeing compositions for keratinous fibers containing paraphenylenediamine derivatives with pyrrolidinyl group The invention concerns novel dyeing compositions for keratinous fibers comprising at least a paraphenylenediamine derivative with pyrrolidinyl group as oxidation base, a dyeing method and a dyeing kit using said composition. ... | 02/20/2007 |
| 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 texture) properties, as well as related methods. ... | 02/13/2007 |
| 7172776 | Dough product and method for making same The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an imp... | 02/06/2007 |
| 7168362 | Bread maker and control method thereof A bread maker including a main body forming an oven compartment; a pair of kneading drums inside the oven compartment, each kneading drum having a holding part holding opposite ends of a mixing bag filled with bread ingredients; a drum driving part rotating the knea... | 01/30/2007 |
| 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 calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 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 calcium. Methods for preparing the calcium additives and using the calcium... | 01/23/2007 |
| 7157115 | Porous ceramic, polymer and metal materials with pores created by biological fermentation Porous polymers are made by adding biologically active agent and growth substrates (e.g., yeast and sugar, preferably in the presence of water or other suitable fluid) to a polymer forming material, which may be a liquid. The yeast acts on the sugar, forming carbon ... | 01/02/2007 |
| 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 the dough into a sheet; separately preparing a non-wheat dough by mi... | 12/12/2006 |
| 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 composition. The dough compositions contain at least one strain of a lti-ye... | 10/03/2006 |
| 7077558 | Dough treatment facility A dough treatment facility comprises, among other things, a dough kneading arrangement, which comprises an inner kneading drum, an outer kneading drum which is moved in relation thereto within the scope of a kneading motion, and a plurality of kneading compartments ... | 07/18/2006 |
| 7033627 | Production of enzymes in seeds and their use A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture, especially a bakery process and allowing the en... | 04/25/2006 |
| 7014878 | Refrigerated extended shelf-life bread products A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and pr... | 03/21/2006 |
| 7005155 | Cereal product and process The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 6962290 | Bread maker and control method thereof A bread maker including a pair of kneading drums inside an oven compartment, to which are attached opposite ends of a mixing bag containing bread ingredients, the kneading drums reversing rotary direction periodically; a bar code scanner to read a bar code on the mi... | 11/08/2005 |
| 6951873 | Methods for treating age-related behavioral disorders in companion animals Methods for the treatment of age-related behavioral disorders in companion animals are disclosed. These comprise administering to a companion animal in need of such treatment a therapeutically effective amount of an acetylcholinesterase inhibitor. A preferred acetyl... | 10/04/2005 |
| 6946005 | Pyrrolidinyl-substituted para-phenylenediamine derivatives substituted with a cationic radical, and use of these derivatives for dyeing keratin fibers Novel pyrrolidinyl-substituted para-phenylenediamine derivatives comprising a cationic radical, the dye compositions comprising them and the process for dyeing keratin fibers using these compositions, making it possible to obtain a chromatic, powerful, unselective a... | 09/20/2005 |
| 6942885 | Scored savory dough with toppings or fillings A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes... | 09/13/2005 |
| 6935224 | Bread maker and control method thereof A bread maker including a main body divided into an oven compartment and an electric component compartment; a pair of parallel kneading drums spaced apart from each other inside the oven compartment, each kneading drum having a holding part holding opposite ends of ... | 08/30/2005 |
| 6924366 | Recombinant hexose oxidase, a method of producing same and use of such enzyme A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care pro... | 08/02/2005 |
| 6923835 | Bis-para-phenylenediamine derivatives comprising a pyrrolidyl group and use of these derivatives for dyeing keratin fibres The invention relates to novel bis-para-phenylenediamine derivatives containing a pyrrolidyl group substituted with a cationic radical, to dye compositions containing them and to the process of dyeing keratin fibres using these compositions. The present inven... | 08/02/2005 |
| 6919097 | Soft, fully baked breadsticks A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perfo... | 07/19/2005 |
| 6902086 | Method and apparatus for constructing decorative arrangements An apparatus and associated method for constructing decorative arrangements includes a disc member having a plurality of perforations arranged in a pattern formed therein and a tool for inserting fabricating material into selected ones of the plurality of perforatio... | 06/07/2005 |
| 6884443 | Compositions and methods relating to freezer-to-oven doughs Described are dough compositions and methods, wherein the dough composition is prepared sing a metabolized portion of dough comprising bubbles, metabolically and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferabl... | 04/26/2005 |
| 6881431 | Microwave heatable bread-based fast food Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and... | 04/19/2005 |
| 6830770 | Polydextrose as anti-staling agent A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. In one version of the inventio... | 12/14/2004 |
| 6764700 | Deep dish pizza crust A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and sha... | 07/20/2004 |
| 6743457 | Reprocessed batter 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. Subsequently the batter is cooled and stored until it is added to a n... | 06/01/2004 |
