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| Number | Title | Issue Date |
| 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 |
| 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 |
| 7328652 | Apparatus and system for dispensing dough A dough dispensing apparatus (100) comprises a container (1,1′) for receiving and holding dough and a dough transfer device (3,3′) for receiving dough from the container and for transferring the dough to a depositing station (4,5) at ... | 02/12/2008 |
| 7223437 | Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived ut Novel, edible, pressure molded proteinaceous wafer, waffle, inclusion ingredient, and cookie food products are derived utilizing an engineered batter formulation of proteinaceous materials, water, oils/fats, flavors, and select percentages of carbohydrates. The batt... | 05/29/2007 |
| 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 |
| 7186429 | Food product marking apparatuses and methods A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supply... | 03/06/2007 |
| 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 |
| 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 |
| 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 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7060314 | Method of and apparatus for producing endless rolls of a resilient foodstuff A method of and an apparatus for producing endless rolls of a resilient foodstuff, as well as a product in the form of a roll of hard cheese is provided. The method comprises supplying a layer (7) of the resilient foodstuff in a supply plane and against a fir... | 06/13/2006 |
| 6929460 | Dough handling apparatus A dough cutting apparatus is disclosed including a plurality of dough cutting members (6), each of which is adapted for cutting a desired shape out of a strip of dough. Each dough cutting member is spaced apart from an adjacent cutting member by a predetermin... | 08/16/2005 |
| 6884885 | Production of cyclodextrin complexes The process entails increasing the concentration of cyclodextrin to 15% (w/w) and above to form complexes through a precipitation process in order to increase the yield of complexes, increase the amount of guest complexed, and decrease the particle size of the compl... | 04/26/2005 |
| 6660311 | Pre-proofed freezer-to-oven dough compositions, and methods Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether,... | 12/09/2003 |
| 6610334 | Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins 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 ingredients with a thiol redox protein to form a dough and baking the dough to form... | 08/26/2003 |
| 6579547 | Method of making refrigeratable 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 ... | 06/17/2003 |
| 6399120 | Method of manufacturing dough for preparing yeast-leavened foods The present invention Is directed to a method of manufacturing dough for yeast-leavened foods, which includes kneading a portion, including farina, of starting materials under reduced pressure or atmospheric pressure, extruding the kneaded mixture under p... | 06/04/2002 |
| 6391350 | Method for the pre-baking treatment of chunk of frozen bread dough A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in... | 05/21/2002 |
| 6383530 | Method for the pre-baking treatment of shaped and frozen bread dough A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2Â... | 05/07/2002 |
| 6190707 | Cold-sensitive bread-making yeasts A strain of bread-mixing yeast for use in obtaining fresh bread-making yeasts: giving at least 100 ml in 2 hours at 30° C. in test A1, preferably at least 110 ml., more preferably at least 150 ml; complying with the following ratio: ##EQU... | 02/20/2001 |
| 6177109 | Method for producing food product of wheat having improved quality and preservability A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product of wheat produced by the method maintains its freshness f... | 01/23/2001 |
| 6159724 | Process for preparing culture mediums for culturing yeasts and lactic acid bacteria A culture medium which is completely free of chemical additives and which can be used for the individual culture of yeast and of lactic acid bacteria or for the coculture of yeasts and lactic acid bacteria is prepared. The preparation of the medium is car... | 12/12/2000 |
| 6113951 | Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins 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 ingredients with a thiol redox protein to form a dough and baking the dough to form... | 09/05/2000 |
| 6077550 | Process for making bread A process for making bread characterized in that a yeast of the genus Saccharomyces which exhibits cold-sensitive fermentation is added to a dough.... | 06/20/2000 |
| 6042852 | Low pressure refrigerated dough product A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pres... | 03/28/2000 |
| 5997914 | Process for making bread The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates t... | 12/07/1999 |
| 5804233 | Ice resistant frozen dough, and method of making The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0 degrees Fahrenheit and that has a specific volume and flavor, when baked after storage at freezing temperatures, that is substantially the ... | 09/08/1998 |
| 5759596 | Yeast-leavened refrigerated dough products 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, which causes selecti... | 06/02/1998 |
| 5698245 | Bread quality-improving composition and bread producing process using the same A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase an... | 12/16/1997 |
| 5560944 | Process for the industrial preparation of pizzeria pizzas This invention relates to a process for the industrial preparation of pizzeria pizzas. The process comprises the following stages: a) dough preparation, b) kneading, c) raising, d) portioning, e) topping, and f) baking.... | 10/01/1996 |
| 5514386 | Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making The present invention includes a method of making a refrigeratable dough composition that includes a step of heating the dough to at least a threshold inactivation temperature of yeast in the dough to substantially inactivate the yeast substantially witho... | 05/07/1996 |
| 5510126 | Tortilla The quality of wheat flour tortillas is improved by using a yeast derivative in the tortilla dough.... | 04/23/1996 |
| 5510127 | Process for making bread in an automatic bread maker Bread is produced in a bread maker by first mixing/kneading the bread ingredients into a dough, allowing the dough to rest and then kneading the dough for a second cycle. During both kneading cycles, a motor driving a kneading blade is repeatedly bi-direc... | 04/23/1996 |
| 5508047 | Catabolite non-repressed substrate-limited yeast strains and method of making A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and... | 04/16/1996 |
| 5494686 | Substrate-limited yeast-leavened refrigerated dough products A refrigeratable yeast-leavened dough composition and methods of making such dough. The dough composition and the strain of yeast used are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermenta... | 02/27/1996 |
| 5441751 | Precooked pan pizza dough A precooked, partially risen, storage stable pan pizza dough, and a method for producing the same is described. The ingredients of the pizza dough, including at least flour, water, yeast and oil, are mixed, and the mixed dough is then cut into sections. T... | 08/15/1995 |
| 5417989 | Method for making bialys Applicants have devised a new and improved method of making bialys that reduces the cost of production by eliminating the relatively expensive step of shaping each piece of dough manually and also insures greater uniformity in the shape of the bialys. Aft... | 05/23/1995 |
| 5385742 | Process of making substrate-limited doughs A dough for the preparation of yeast-leavened flour products whereby the dough comprises a yeast not capable of fermenting malto and an amount of sugar(s) fermentable by the yeast wherein the maximal amount of CO2 gas produced during the proof ... | 01/31/1995 |
| 5362512 | Liquid bread improvers Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60° and 70° C., 1-5 wt. % partly hydrogenated ... | 11/08/1994 |
| 5354566 | Preparation of yeast-leavened dough crusts An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is ... | 10/11/1994 |
