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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Farinaceous Cereal Or Cereal Material > Preparing Or Treating A Hydrated Wheat Flour System Containing Saccharomyces Cerevesiae Involving The Combining Of Diverse Material, Or Using Permanent Additive Preparing Or Treating A Hydrated Wheat Flour System Containing Saccharomyces Cerevesiae Involving The Combining Of Diverse Material, Or Using Permanent AdditivePreparing Or Treating A Hydrated Wheat Flour System Containing Saccharomyces Cerevesiae Involving The Combining Of Diverse Material, Or Using Permanent Additive 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.05/31/07 - 20070122524 - Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to those thereof in bread-making. ... 05/17/07 - 20070110846 - Standard loaves, process and installation for obtaining them Process for obtaining standard loaves which includes the stages of introducing bread dough into a mould and baking said bread dough in the mould, characterised in that baking comprises a stage of microwave irradiation of the dough, the dough being contained in a mould made of a material suitable for ... 05/17/07 - 20070110845 - Standard loaves, process and installation for obtaining them Process for obtaining standard loaves which includes the introduction of a mould containing a leavened bread dough into a baking area, characterised in that baking is carried out, at least in part, at a temperature of between 90 and 150° C. ... 05/10/07 - 20070104833 - Bread improving agent and breads containing the same It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is found out that by adding fermented soybean protein, ... 06/22/06 - 20060134268 - Novel bakers yeast strains and bread made using the same A bakers' yeast strain characterized by having an isobutyric acid content in dry cells of 150 ppm or less and showing a very weak offensive taste and odor characteristic of yeast. This yeast strain is obtained through sexual reproduction between a monoploid yeast strain obtained by germinating spores of a ... 01/26/06 - 20060018996 - Automatic discovery of a storage configuration method and apparatus A method and apparatus for determining the configuration of storage device within an inner chamber by locating the device through a relief located on the storage device and subsequently identifying the type of storage device by extracting information from an identification tag. ... 07/28/05 - 20050163885 - Dough improver A method of manufacturing a dough improver, the method comprises the steps of, (a) mixing flour, water and a source of fermentation enzymes; (b) allowing the mixture to ferment; (c) co-mixing further flour and water with the fermented mixture; and (d) allowing the co-mixture to ferment. ... 07/14/05 - 20050153016 - 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 composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical ... 07/07/05 - 20050147714 - 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 composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical ... ### FreshPatents.com Support |