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| Number | Title | Issue Date |
| 7258888 | Flour and dough compositions and related methods Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough co... | 08/21/2007 |
| 7250187 | Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time durin... | 07/31/2007 |
| 7235274 | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing Described is a packaged dough product comprising a dough composition in a flexible package and including encapsulated basic chemical leavening agent and non-encapsulated acidic chemical leavening agent, the packaged dough product containing a carbon dioxide scavenge... | 06/26/2007 |
| 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 |
| 7037367 | Concrete surface retarders Surface retarder compositions of the invention comprise at least one surface retarder active suspended in a vegatable oil or derivative thereof, an animal oil or derivative thereof, or mixtures thereof. Methods involving use of the compositions are also described. | 05/02/2006 |
| 7037546 | Method for maintaining designed functional shape An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and ... | 05/02/2006 |
| 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 |
| 6932996 | Coated flaked fats An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method w... | 08/23/2005 |
| 6919098 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has de... | 07/19/2005 |
| 6890570 | Preparation of baked product from dough Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough. ... | 05/10/2005 |
| 6838102 | Frozen pie dough showing good rising The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and cont... | 01/04/2005 |
| 6824807 | Chemical leavener system comprising acidulant precursors Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxi... | 11/30/2004 |
| 6673383 | Method for improving the performance of a food product A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system compris... | 01/06/2004 |
| 6649198 | Process for producing bread The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The prese... | 11/18/2003 |
| 6635291 | Leavened dough or batter packaging system The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that... | 10/21/2003 |
| 6616954 | Solvent released encapsulated yeast The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast includes Saccharomyces cerevisiae. The encapsulated compos... | 09/09/2003 |
| 6589583 | Freezer to oven dough products The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening ... | 07/08/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6436458 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable d... | 08/20/2002 |
| 6387436 | Granola-type food product and method A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may b... | 05/14/2002 |
| 6242031 | Method of producing dietary fibrous bread A method for producing high-quality dietary fibrous bread which has a creamy quality and keeps its elastic texture for a long period of time after baking or steaming, uses a hydrate gel of glucomannan (bound water) in place of water (free water) in prepar... | 06/05/2001 |
| 6242024 | Packaged dough product The invention is a vented or unvented 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 t... | 06/05/2001 |
| 6235334 | No fat, no cholesterol cake and process of making the same A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety... | 05/22/2001 |
| 6165533 | Method of preparing dough In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to... | 12/26/2000 |
| 6156356 | Pizza pop-up toaster product This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prol... | 12/05/2000 |
| 6149960 | Process and formulation for a chemically leavened dough or bakery product Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leav... | 11/21/2000 |
| 6080441 | Leavening acid composition A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P2 | 06/27/2000 |
| 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 |
| 6030654 | Composition for no fat of reduced fat bakery products Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such ... | 02/29/2000 |
| 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 |
| 5925397 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 07/20/1999 |
| 5922379 | Biodegradable protein/starch-based thermoplastic composition The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. fu... | 07/13/1999 |
| 5882712 | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.... | 03/16/1999 |
| 5858440 | Method of preparing dough A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and... | 01/12/1999 |
| 5855945 | Method of preparing dough A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to t... | 01/05/1999 |
| 5834050 | Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composi... | 11/10/1998 |
| 5773068 | Leavening system and products therefrom A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.... | 06/30/1998 |
| 5667836 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 09/16/1997 |
| 5554404 | Leavening acid composition A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 09/10/1996 |
| 5458903 | High fat biscuit mix and products resulting therefrom The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content ... | 10/17/1995 |
