2906 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Method for preparing food product
#302PHYTASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
#303Method for producing ultra-heat treatment milk
#304Method of preparing a dough-based product
#305Thermostable alpha-amylases
#306BGL6 β-glucosidase and nucleic acids encoding the same
#307Glycerol-3-phosphate acyltransferase (GPAT) homologs and use thereof
#308Yeast-leavened dough and dry mix for preparing such a dough
#309Fungal alpha-amylase variants
#310Hybrid polypeptide of a maltogenic alpha-amylase and a cyclodextrin glucanotransferase
#311FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
#312AMYLOLYTIC ENZYME VARIANTS
#313Family GH 61 polypeptides
#314MOISTURE RESISTANT WAFER
#315Fungal lypolytic and amylase enzyme composition and methods using the same
#316NOVEL OXIDOREDUCTASES AND USES THEREOF
#317Method and system for the direct injection of asparaginase into a food process
#318Method to produce cake
#319Method of preparing a cake using phospholipase
#320TS23 alpha-amylase variants with altered properties
#321Phospholipases and uses thereof
#322Enzymes having alpha amylase activity and methods of making and using them
#323Lipolytic enzyme variants
#324Bread with increased arabinoxylo-oligosaccharide content
#325Image variety on edible substrates
#326Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
#327Aqueous dough conditioning composition
#328BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
#329Variant alpha-amylases from and methods of uses, thereof
#330Variant alpha-amylases from and methods of use, thereof
#331Process of obtaining ethanol without glucoamylase using G4-amylase variants thereof
#332Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides
#333ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
#334Enzyme Granulate
#335PRETREATMENT OF GRAIN SLURRY WITH ALPHA-AMYLASE AND A HEMICELLULASE BLEND PRIOR TO LIQUEFACTION
#336COMPOSITION
#337BACTERIAL ALPHA-AMYLASE VARIANTS
#338PREPARATION OF DOUGH AND BAKED PRODUCTS
#339Modified amylases from pseudomonas species, methods of making and uses thereof
#340PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#341Method for preparing maltogenic alpha-amylase variants
#342Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
#343Lipid acyltransferases
#344Novel process for enzymatic bleaching of food products
#345Microwavable food products
#346Amylolytic Enzyme Variants
#347Preparation of an edible product from dough
#348ARABINOFURANOSIDASES
#349Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#350Modified xylanase exhibiting improved expression
#351Sugar free low calorie syrup and the manufacturing method thereof
#352Novel Process for Enzymatic Acrylamide Reduction in Food Products
#353OVEREXPRESSED AND PURIFIED ASPERGILLUS FICUUM OXIDASE AND NUCLEIC ACID ENCODING THE SAME
#354Phytases, nucleic acids encoding them and methods for making and using them
#355Lipolytic enzyme variants
#356VARIANT LIPOLYTIC ENZYMES
#357METHOD OF REDUCING ACRYALMIDE BY TREATING A FOOD PRODUCT
#358Lipolytic enzymes variants
#359MODIFIED AMYLASE FROM PSEUDOMONAS SACCHAROPHILIA
#360BREAD AND DOUGH COMPOSITION AND METHOD
#361Fungamyl-like alpha-amylase variants
#362Enzyme with xylanase activity
#364Food-induced antisecretory proteins
#365Phospholipase
#366Modified amylases from species
#367Thermostable Alpha-Amylases
#368Method and Use of a Laccase Enzyme in a Baked Product
#369COMPOSITIONS AND METHODS RELATING TO FREEZER-TO-OVEN DOUGHS
#370Penicillium Capsulatum Arabinofuranosidases
#371Methods for reducing asparagine in a dough food component using water activity
#372Preparation of dough-based product
#373Novel vitamin D2 yeast preparation, a method for producing the same, and the use thereof
#374Lipolytic enzyme variants
#375Lipolytic enzyme: uses thereof in the food industry
#376Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
#377Process for preparing a dough comprising a starch-degrading glucogenic exo-amy-lase of family 13
#378Polypeptide
#379Method of Preparing a Heat-Treated Product
#380BGL3 beta-glucosidase and nucleic acids encoding the same
#381Production of Starchy Food Products
#382Asparaginases and method of preparing a heat-treated product
#383Phytases and methods of making and using them
#384Microwavable food products
#385LACTASE-CONTAINING COMESTIBLES AND RELATED METHODS
#386Nucleic acids encoding polypeptides having amylase activity and methods of making and using them
#387PHYTASE ACTIVE YEAST
#388Fungal lipolytic enzymes, nucleic acids encoding, and uses thereof
#389Polypeptides having amylase activity and methods of making and using them
#390Method for Preparing An Enzyme Containing Granule
#391Polypeptides having aminopeptidase activity and nucleic acids encoding same
#392FAMILY GH 61 POLYPEPTIDES
#393Polypeptides having lipase activity and polynucleotides encoding same
#394Novel Xylanases And Their Use
#395Method of Preparing a Bread Dough or Part Baked Bread
#396CREATION OF DIVERSITY IN POLYPEPTIDES
#397Method of Preparing a Dough-Based Product
#398Enzymatic oil-degumming method
#399Lipoxygenase
#400Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
#401Aqueous Stabilization of Liquid Dough Conditioning Composition
#402Fungal Alpha-Amylase Variants
#403Method for Screening and Selecting Enzymes
#404Liquid Leaven Composition
#405Xylanase
#406Phospholipases and uses thereof
#407PREPARATION OF DOUGH OR BAKED PRODUCTS
#408Breadmaking Processes And Products
#409PHYTASE ACTIVE YEAST
#410PHYTASE ACTIVE YEAST
#411Thermostable alpha-amylases
#412Novel food production process
#413Method for Reducing Acrylamide Formation
#414Granulate containing a functional food ingredient and method for the manufacture thereof
#415Amylase
#416Methods for using polypeptides having amylase activity and nucleic acids encoding them
#417Amylases, nucleic acids encoding them and methods for making and using them
#418Polypeptide
#419Method for Reducing Acrylamide Formation
#420Method of preventing discoloration of dough, dough compositions, and dough products
#421Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles
#422Fungamyl-like alpha-amylase variants
#423Method of using lipid acyltransferase
#424Method of improving properties of starch-containing food and property-improving agent
#425Laccases, nucleic acids encoding them and methods for making and using them
#426Low-carbohydrate bread products and method for making same
#427Phospholipase
#428Polypeptide
#429Use of family 8 enzymes with xylanolytic activity in baking
#430Asparaginase and its use in food production
#431Method of using lipid acyltransferase
#432Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
#433Dough compositions and related methods
#434Lipolytic enzyme genes
#435Amylases, nucleic acids encoding them and methods for making and using them
#436Bakery products comprising carbohydrate oxidase and/or pyranose oxidase
#437Asparaginases and method of preparing a heat-treated product
#438Method for producing glucoamylases and their uses
#439BGL6 beta-glucosidase and nucleic acids encoding the same
#440Phospholipase variants
#441Process for preparing an enzyme containing granule
#442Enzymes having alpha amylase activity and methods of making and using them
#443Rhamnolipids in bakery products
#444Variant lipolytic enzymes
#445Bread and dough composition and method
#446Treatment of dough with a lipoxygenase and a lipolytic enzyme
#447Modification of dityrosine formation using enzymes and free radical scavengers
#448Lipoxygenase
#449Food oil product and the use of the same
#450Hybrid enzymes
#451Baked rye product
#452Encapsulated functional bakery ingredients
#453Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems
#454Dough Compositions and related methods, involving high-gluten content
#455Dough compositions and related methods
#456Method of using lipid acyltransferase
#457Polypeptide
#458Method
#459Flour based food product comprising thermostable alpha-amylase
#460Method for selecting lipolytic enzyme
#461Thermostable alpha-amylases
#462Enzyme with xylanase activity
#463Method of making a granulated bread improver
#464Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
#465Polypeptide
#466Polypeptide
#467Polypeptide
#468Apparatus and method for continuous rework fermentation
#469Production of enzymes in seeds and their use
#470Method
#471Method of improving dough and bread quality
#472Phytases, nucleic acids encoding them and methods of making and using them
#473Protein lipase inhibitor for flour and dough
#474Method and composition for the prevention or retarding of staling of bakery products
#475Phytases and methods for making and using them
#476BGL3 beta-glucosidase and nucleic acids encoding the same
#477BGL3 beta-glucosidase and nucleic acids encoding the same
#478Modified xylanases exhibiting improved expression
#479Maltogenic alpha-amylase variants
#480Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
#481Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
#482Method
#483Proteins
#484Dough conditioner
#485Protein variants having modified immunogenicity
#486Dough composition
#487Dough composition
#488Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
#489Preparation of an edible product from dough
#490Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
#491Method for enhancing acrylamide decomposition
#492Polypeptide
#493Phospholipase
#494Proteins
#495Image variety on edible substrates
#496Lipolytic enzyme variants
#497Method for preparing an enzyme containing granule
#498Food-induced antisecretory proteins
#499Polypeptide
#500Liquid bread improver, the use and the process for producing thereof
#501Compositions and methods relating to freezer-to-oven doughs
#502Dough compositions having little to no net carbohydrates for use in bakery products