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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 > Including Additional Enzyme, Enzyme Producing Material, Or Microorganism Including Additional Enzyme, Enzyme Producing Material, Or MicroorganismIncluding Additional Enzyme, Enzyme Producing Material, Or Microorganism 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.07/19/07 - 20070166432 - Amylase The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the softness of bread crumb without hav-ing detrimental effects on elasticity. ... 06/28/07 - 20070148287 - Cgtase variants The inventors have developed a method of modifying the amino add sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based ... 04/26/07 - 20070092602 - Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof The present invention relates to a novel stabilized liquid yeast preparation which contains a polyhydroxy compound, preferably glycerol, and a gum, comprising carob, guar, tragacanth, arabic or xanthan gum, preferably xanthan gum. The invention also relates to a method for producing said preparation as well as the use of the ... 02/22/07 - 20070042080 - Novel food production process Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing ... 01/18/07 - 20070014891 - Dough compositions and related methods The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and optional acid and base chemical leavening agent. Dough compositions according to the ... 12/28/06 - 20060292263 - Bakery products comprising carbohydrate oxidase and/or pyranose oxidase The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products. ... 10/12/06 - 20060228446 - Variant lipolytic ensymes The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids. ... 07/06/06 - 20060147581 - Hybrid enzymes The present invention relates to a polypeptide and the use thereof. ... 01/26/06 - 20060018997 - Polypeptide We describe a food additive comprising a PS4 variant polypeptide, in which the PS4 variant polypeptide is derivable from a parent polypeptide having non-maltogenic exoamylase activity, in which the PS4 variant polypeptide comprises an amino acid substitution at position 161 with reference to the position numbering of a Pseudomonas saccharophilia ... 12/22/05 - 20050281912 - Chemically modified lipolytic enzyme Lipolytic enzymes are chemically modified by covalently linking one or more (particularly 1-3) hydrophobic groups to the enzyme molecule. The chemical modification improves the performance of the lipolytic enzyme, e.g., in baking or in detergents. ... 12/08/05 - 20050271769 - Enzyme The present invention relates to a variant xylanase polypeptide, or fragment thereof having xylanse activity, comprising one or more amino acid modifications such that the polypeptide or fragment thereof has an altered sensitivity to a xylanase inhibitor as compared with parent enzyme. ... 12/01/05 - 20050266119 - 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. ... ### FreshPatents.com Support |