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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Farinaceous Cereal Or Cereal Material Of Farinaceous Cereal Or Cereal MaterialOf Farinaceous Cereal Or Cereal Material patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172545 - Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an nacl substitute Dry flavour enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavour enhancing agent and their use in the preparation of cereal products and particularly ... 07/12/07 - 20070160709 - Method for producing frozen dough The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. ... 06/21/07 - 20070141201 - Method of preventing discoloration of dough, dough compositions, and dough products 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 conditions, and embodiments wherein the dough comprises an oxidoreductase enzyme such as glucose oxidase, and optionally catalase. ... 05/03/07 - 20070098846 - Method for the production of food with slowed release of nutriments This is a method for the production of food that gradually releases its nutriments. This method belongs to the area of food technology. Within this food production process, refined seaweed flour will be added to cereal flour. The resulting cereal mixture flour will be processed into a variety of ready-to-serve ... 01/25/07 - 20070020356 - Method for making bread with rice flour of chief component using bread maker A method for making bread with rice flour being a chief component using a bread maker is provided. The method includes the steps of: intermittently kneading the rice flour for thirty seconds to two minutes at a temperature of 32±10° C., and generally kneading the rice flour for 15 minutes ... 11/02/06 - 20060246176 - Process for preparing an enzyme containing granule This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have ... 11/17/05 - 20050255191 - Process for treating corn and millets There is described a method of treating corn and/or millet(s) and parts thereof with an agent selected from non-protein, non-amino acid, non-vitamin, organic sulfur containing compounds; thiosulfate; and sodium dithionite. Also disclosed is a method for using the agent treated material in the production of starch products and fermentation feedstocks. ... 09/08/05 - 20050196488 - Dough conditioner A dough conditioner comprising from about 0.05 wt. % to about 50 wt. % azodicarbonamide at least a fraction of which is microencapsulated; from about 0.1 to about 50 wt. % ascorbic acid; from about 0.01 to about 10 wt. % L-cysteine; from about 0.01 to about 10 wt. % ... 07/14/05 - 20050153015 - Process for producing fermented breads comprising rice flour as the main component On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present ... ### FreshPatents.com Support |