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| Number | Title | Issue Date |
| 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 |
| 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 |
| 6827958 | Toaster pastry A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough... | 12/07/2004 |
| 6663903 | Methods for using xyloglucan endotransglycosylase in baking The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties of the dough or a baked product obtained from the dough. T... | 12/16/2003 |
| 6635299 | Diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono-diglycerides based on C12 to C22 fatty acids The invention provides a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono- and diglycerides based on C12 to C22 fatty a... | 10/21/2003 |
| 6346244 | Fungal protein disulfide isomerase The present invention relates to protein disulfide isomerases which are encoded by a nucleic acid sequence which hybridizes with (i) the DNA sequence of SEQ ID NO:1 or (ii) the DNA sequence of SEQ ID NO:2, under the following conditions: presoaking in 5×... | 02/12/2002 |
| 6299916 | Shelf-stable bar with crust and filling A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formula... | 10/09/2001 |
| 6268008 | Composition of nixtamilized maize dough for the production of maize pancakes A corn paste for making tortillas is disclosed, which comprises between ten to one-hundred grams of dietary fiber in one kilogram of corn paste that provides a suitable proportion of raw fiber that can fulfill the minimum dietary fiber requirements of the... | 07/31/2001 |
| 6267998 | Multi-layer toaster product and method for making same A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product ... | 07/31/2001 |
| 6248388 | Edible laminated dough and edible lamination dispersion therefor Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-p... | 06/19/2001 |
| 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 |
| 6217930 | Betaine and bakery products The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to the uncooked ingred... | 04/17/2001 |
| 6210723 | Dough enrobed cheese filling A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such a... | 04/03/2001 |
| 6177112 | Composite pastry and ice confectionery article and preparation thereof A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the lay... | 01/23/2001 |
| 6165522 | Processed food and a method for making a processed food product for mass distribution A food product suitable for high volume production is formed of varied layers such as breads or doughs, vegetables, dairy products, meats and various spices and sauces. The product may be mass produced with a minimum of manual labor and includes an edible... | 12/26/2000 |
| 6042865 | Food foaming agent composition The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized... | 03/28/2000 |
| 6013857 | Transgenic bovines and milk from transgenic bovines Transgenes for producing recombinant polypeptides transgenic bovine species. A transgene for producing recombinant polypeptides in the milk of transgenic bovine species comprises at least one expression regulation sequence, a secretory DNA sequence encodi... | 01/11/2000 |
| 5830519 | Microwavable food product A microwavable food product comprises a crust which is formed of laminated pastry or dough. The crust has a uniform thickness and is provided with a pattern of depressions formed on the upper surface of the crust. The depressions include a plurality of de... | 11/03/1998 |
| 5827652 | Zeaxanthin formulations for human ingestion Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (... | 10/27/1998 |
| 5766664 | Pie crust dough having a reduced fat content and method of making The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening component in the dough is reduced and replaced with water. A ... | 06/16/1998 |
| 5750176 | Transgenic non-human mammal milk comprising 2'-fucosyl-lactose The invention relates to the milk of a transgenic non-human mammal. The milk is characterized in that it contains heterologous components produced as the secondary gene products of a heterologous gene contained in the genome of the transgenic non-human ma... | 05/12/1998 |
| 5714515 | Pharmaceutical alpha-keto carboxylic acid compositions, method of making and use thereof A pharmaceutical composition comprising as an active phosphorylation poteal enhancing substance and an alpha-keto carboxylic acid or a pharmaceutically-acceptable salt thereof, its use and products containing the same.... | 02/03/1998 |
| 5672369 | Alcohol and polyol-containing doughs and method of making A preproofed, uncooked dough is provided with improved storage stability. The dough product is packaged in a sealed package and stored at a temperature of less than about 45° (7° C.) and, if the package contains headspace, a substantial portion of the g... | 09/30/1997 |
| 5595778 | Pie dough with reduced degree of cracking The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made... | 01/21/1997 |
| 5589207 | Method of producing a frozen yeast dough product Leavened yeast dough products obtain a long durability in a frozen condition by omitting using in the preparation thereof fermentable carbohydrates, but the formation in situ of such fermentable carbohydrates satisfactory to leaven the dough is ensured by... | 12/31/1996 |
| 5576036 | Pre-baked microwaveable pastry systems A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and... | 11/19/1996 |
| 5538744 | Ridged dough structure and method of making the ridged dough structure A ridged dough product is made by a method for making a ridged dough. The method includes preparing a dough and processing the dough with a means for providing ridges and valleys on the outer surface of the dough, such as a die. The ridged dough product e... | 07/23/1996 |
| 5518748 | Edible containers and methods of making the same An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral wi... | 05/21/1996 |
| 5486461 | Casein hydrolyzate and method for production of such casein hydrolyzate The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The... | 01/23/1996 |
| 5480662 | Fat-reduced laminated doughs The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of ଲ-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so ... | 01/02/1996 |
| 5466476 | Pastry crust and pastry crust dough This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt and oil, and a shortening, starch and polyol phase. These pha... | 11/14/1995 |
| 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 |
| 5447738 | Deep-frozen, pre-proofed doughs The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan delta at 32° C. an... | 09/05/1995 |
| 5441756 | Process for distributing objects Spherical and quasi-spherical objects are fed from a vibratory feeder through at least one outfeed chute to an oscillable plate positioned beneath the chutes. The oscillable plate has pocket passages positioned therethrough so that upon oscillation of the... | 08/15/1995 |
| 5405626 | Puff pastry laminates A baked composite dough product comprising a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough which acts as an anchoring layer for a moisture-barrier coating which is applied on to the pastry layer after bakin... | 04/11/1995 |
| 5395638 | Reduced fat roll-in baking compositions and baked goods Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a d... | 03/07/1995 |
| 5350590 | Protein fat replacer and method of manufacture thereof A water-dispersible, gravitational and heat-stable fat replacer composition for foods, which comprises co-formed agglomerates of at least partially denatured whey protein and desolubilized casein, where the mean size of the agglomerate is about 1 to 20 mi... | 09/27/1994 |
| 5342642 | Pie or pastry crust This invention relates to a pie or pastry dough, which provides a flaky tender pie crust when baked. The product is a laminate of two phases, a dough like mixture of flour, water, salt and oil, and a shortening and starch phase. One or both phases can con... | 08/30/1994 |
| 5306513 | Cones formed from roll dough A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-bind... | 04/26/1994 |
| 5304386 | Edible container and process for the fabrication thereof A process for the formation of an edible container, and edible containers produced thereby. The process includes the steps of forming the dough into a generally continuous sheet, positioning the dough on a baking surface, baking the dough on the baking su... | 04/19/1994 |
