2906 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
MULTI-TEXTURE CONFECTIONERY PRODUCT
#2METHOD FOR THE PRODUCTION OF AN ENZYMATIC COMPOSITION COMPRISING A RECOMBINANT ENDOPEPTIDASE
#3Baking with Thermostable AMG Glucosidase Variants (EC 3.2.1.3) and Low Added Sugar
#4Baking With Thermostable AMG Glucosidase Variants (EC 3.2.1.3) And Low Or No Added Emulsifier
#5A Method for Preparing a Baked Product with Reduced Fat
#6Solid Enzymatic Article For Use In Baking
#7PROCESSING AID FOR THE PREPARATION OF DOUGHS FOR BAKERY PRODUCTS
#8DOUBLE-LAYER COATED MICROPARTICLES AND PREPARATION THEREOF
#9VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS
#10METHOD FOR PRODUCING ARTIFICIAL RICE MADE FROM SOYBEANS
#11DOUGH COMPOSITIONS HAVING LITTLE TO NO NET CARBOHYDRATES FOR USE IN BAKERY PRODUCTS
#12LIPOLYTIC ENZYME VARIANTS
#13AMYLASE ENZYMES
#14Baked and Par-Baked Products with Thermostable AMG Variants from Penicillium
#15Enzymatic Modification of Legume Rich Doughs to Produce Machinable Sheeted Snack Products
#16Enzymatic Modification of Legume Rich Doughs to Produce Machinable Sheeted Snack Products
#17Method for Preparing Steamed Flour-based Products by Using A Thermostable Glucoamylase
#18N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN RECOMBINANT EUKARYOTIC HOST CELLS
#19ALPHA-AMYLASE VARIANTS
#20IMPROVED XYLANASES
#21IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD
#22SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#23MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
#24VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS
#25BAKING ADDITIVE
#26Preparation method of flour with low oil absorption during frying
#27Methods and Compositions for Preparing Bread
#28AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES
#29PHOSPHATE-FREE BAKING POWDER
#30SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKING THE SAME
#31IMPROVED METHOD FOR PREPARING A DOUGH OR A BAKED PRODUCT THEREFROM
#32SOLID BAKING ADDITIVE
#33ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
#34NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODUCTS RELATING THERETO
#35COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROVING BREAD RESILIENCE AND REDUCING AMOUNT OF ADDED SUGARS
#36A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF SUGAR
#37POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
#38Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery Product
#39Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Comprising Lipase
#40WHEAT-CONTAINING FLOUR AND DOUGH WITH PEA PROTEIN
#41Xylanase Variants and Polynucleotides Encoding Same
#42INGREDIENT SYSTEM FOR BAKERY PRODUCTS
#43Xylanase Variants and Polynucleotides Encoding Same
#44Less added sugar in baked products
#45Bread comprising saccharified rice solution and method for preparing same
#46CARBON DIOXIDE GENERATION
#47METHOD FOR THE PRODUCTION OF AN ENZYMATIC COMPOSITION COMPRISING A RECOMBINANT ENDOPEPTIDASE
#48USE OF GH12 CELLULASES IN PREPARING BAKERY PRODUCTS COMPRISING RYE-FLOUR
#49FLOUR- AND MEAL-BASED FOOD PRODUCTS COMPRISING INSOLUBLE ALPHA-1,3-GLUCAN
#50Material for de-dusting granular enzyme preparations
#51Sugar-producing and texture-improving bakery methods and products formed therefrom
#52AMYLASE VARIANTS
#53METHOD OF DOUGH RELAXATION INVOLVING ENDOPEPTIDASES
#54BETA-AMYLASE VARIANTS
#55Amylase Enzymes
#56Production of par-baked products with improved freshness employing combination of GH8 xylanase and phospholipase
#57Methods and compositions for preparing bread
#58POLYPEPTIDE WITH XYLANASE ACTIVITY, NUCLEOTIDE SEQUENCE ENCODING IT, INGREDIENT AND PROCESS COMPRISING SAID INGREDIENT FOR PREPARING A FOOD PRODUCT
#59Method for reducing fructan in a food product with aid of invertase (EC 3.2.1.26)
#60Variant maltohexaose-forming alpha-amylase variants
#61POLYPEPTIDES HAVING LIPASE ACTIVITY AND USE THEREOF FOR WHEAT SEPARATION
#62ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#63DOUGH PRODUCTS HAVING AN OPEN-CELL STRUCTURE AND METHODS FOR MAKING SAME
#64METHOD FOR MANUFACTURING STARCH-CONTAINING FOOD
#65Enzymatic bran and germ flavor and texture improvement
#66Lipolytic enzyme for use in baking
#67Improving the rollability of flat breads
#68Enzymatic modification of wheat phospholipids in bakery applications
#69Solid Enzymatic Article For Use In Baking
#70AMYLASE ENZYMES
#71USING BRAN FOR SOFTNESS IN RYE BREAD
#72Variant maltogenic alpha-amylase
#73BREAD QUALITY IMPROVING AGENT AND/OR QUALITY IMPROVING COMPOSITION
#74AMYLASE ENZYMES
#75Lipolytic enzyme variants
#76Lipolytic enzyme variants
#77Process for improving freshness of flat breads involving combination of maltogenic alpha amylase variants
#78Enzymatic modification of phospholipids in food
#79GRANULATE COMPRISING AN ENZYME, A CARRIER AND A VEGETABLE OIL
#80SUGAR-FREE BREAD
#81Enzyme exhibiting fructan hydrolase activity
#82BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
#83ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#84Method for using lipase enzymes for cleaning
#85WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT
#86Lipase enzymes
#87Dough Relaxation Using Gamma Glutamyl Transpeptidase
#88METHOD FOR DEGRADATION OF GLIADIN TO OBTAIN GLUTEN-FREE FLOUR
#89Xylanase variants and polynucleotides encoding same
#90Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them
#91Lipolytic enzyme for use in baking
#92Variant amylase enzyme compositions and methods
#93Lipolytic enzyme variants
#94Lipolytic enzyme variants
#95Process for Preparing a Baked Product with Anti-Staling Amylase and Peptidase
#96Flavour generation in food
#97Flavour generation in food
#98Method of baking
#99ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#100Bakery composition
#101Bakery composition
#102Process for treating arabinoxylan-containing substrate
#103Enzyme exhibiting fructan hydrolase activity
#104Bakery products
#105COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND USES THEREOF
#106Saccharide oxidase, and production method for same and use of same
#107Amylases, nucleic acids encoding them and methods for making and using them
#108Baking lipase and methods of use
#109Preparation of a Baked Product Comprising Fibers Treated by a Cellulase
#110IMPROVED ENZYMATIC MODIFICATION OF WHEAT PHOSPHOLIPIDS IN BAKERY APPLICATIONS
#111Food protein gel matrix gluten analog
#112Enzymes Having Alpha Amylase Activity and Methods of Making and Using Them
#113Fermentation
#114SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#115Gluten-free tortillas
#116Improver and breadmaking method for precooked loaves stored without freezing
#117Bifunctional lipase mutant and methods of using same
#118Genetically engineered strain and methods of using the same
#119METHOD FOR PREPARING A DOUGH
#120Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#121Enzymatic activity of lytic polysaccharide monooxygenase
#122Process for treating an arabinoxylan-containing substrate
#123Material for de-dusting granular enzyme preparations
#124Sugar-free bread
#125Alpha-amylase variants
#126Method and compositions for reducing immunorecognition of dietary protein
#127Enzymatic bran and germ flavor and texture improvement
#128Method to Improve Sliceability of Baked Goods
#129PROCESS, PRODUCT AND METHOD
#130PROCESS, PRODUCT AND METHOD
#131GH5 Xylanase for Dough Dryness
#132PROCESS, PRODUCT AND METHOD
#133Rice Flour as an Alternative to Wheat Flour and Method for Producing Gluten-Free Bread Made from Rice Flour
#134BREADMAKING PRODUCT FREE OF GLUTEN AND LACTOSE, AND PRODUCTION METHOD
#135PROCESS, PRODUCT AND METHOD
#136Cake batters
#137COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING
#138Food Products Prepared with Soluble Whole Grain Oat Flour
#139USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
#140Polypeptides having alpha-amylase activity and polynucleotides encoding same
#141METHOD FOR PREPARING A DOUGH COMPRISING ADDITION OF PENICILLIUM GLUCOSE OXIDASE
#142STRAIN OF THE YEAST SPECIES SACCHAROMYCES CEREVISIAE, STRAINS ESSENTIALLY DERIVED FROM IT AND USE THEREOF
#143SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#144Dough with a lipolytic enzyme and/or xylanase and a monooxygenase
#145Saccharide oxidase, and production method for same and use of same
#146Mutant xylanase, manufacturing method and use therefor, and method for manufacturing saccharified lignocellulose
#147Alpha-amylase variants and polynucleotides encoding same
#148Dough with Fructan and Fructan-Degrading Enzyme
#149Nucleic acids encoding arabinofuranosidase
#150Variant maltohexaose-forming alpha-amylase variants
#151METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS
#152Bifunctional lipase mutant and methods of using same
#153ANTIMICROBIAL POWDERS FOR THE PREPARATION OF BAKERY PRODUCTS
#154Medicament and method for treating innate immune response diseases
#155FOODSTUFF
#156IMPROVING DOUGH
#157ENHANCED HETEROLOGOUS PRODUCTION OF LIPOXYGENASES
#158Enzymes having alpha amylase activity and methods of making and using them
#159Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#160Thermostable alpha-amylases
#161Process of microbic biotechnology for completely degrading gluten in flours
#162Mutant xylanase, manufacturing method and use therefor, and method for manufacturing saccharified lignocellulose
#163BGL6 beta-glucosidase and nucleic acids encoding the same
#164A METHOD FOR MAKING A SOFT CAKE BATTER
#165Method of producing a baked product with alpha-amylase, lipase and phospholipase
#166Antistaling process for flat bread
#167Amylases, nucleic acids encoding them and methods for making and using them
#168Whole grain composition comprising hydrolyzed starch
#169Method of preparing a dough-based product
#170METHOD FOR THE PREPARATION OF AN ENZYME TABLET
#171A Method For Making A Soft Cake Batter
#172Method of using α-amylase from and isoamylase for saccharification
#173NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS
#174VARIANT ALPHA-AMYLASES FROM BACILLUS SUBTILIS AND METHODS OF USE, THEREOF
#175SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#176Alpha-amylase variants
#177COMBINATION OF AN ALPHA-AMYLASE AND A G4-FORMING AMYLASE
#178GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM
#179DOUGH PRODUCTS HAVING AN OPEN-CELL STRUCTURE AND METHODS FOR MAKING SAME
#180NOVEL METHOD TO PRODUCE CAKE
#181METHOD OF PRODUCING STARCH-CONTAINING FOOD AND ENZYME PREPARATION FOR MODIFYING STARCH-CONTAINING FOOD
#182METHOD OF USING ALPHA-AMYLASE FROM TALAROMYCES EMERSONII FOR SACCHARIFICATION
#183SACCHARIDE OXIDASE, AND PRODUCTION METHOD FOR SAME AND USE OF SAME
#184METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS CLAVATUS AND PULLULANASE FOR SACCHARIFICATION
#185Nucleic acid construct with gene encoding an arabinofuranosidase polypeptide and methods of using same
#186Method of Baking
#187Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough
#188MOISTURE RESISTANT WAFER
#189POLYPEPTIDES HAVING ALPHA-AMYLASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME
#190Method of baking
#191ALPHA-AMYLASE
#192Method of forming dough composition
#193Mutant xylanase, manufacturing method and use therefor, and method for manufacturing saccharified lignocellulose
#194Enhanced heterologous production of lipoxygenases
#195Pizza dough comprising malted barley flour
#196Agent for use in the case of disorders of blood sugar metabolism, including diabetes
#197Alpha-amylase variants
#198BGL6 beta-glucosidase and nucleic acids encoding the same
#199Food products prepared with soluble whole grain oat flour
#200Food products prepared with soluble whole grain oat flour
#201Transferases and oxidoreductases, nucleic acids encoding them and methods for making and using them
#202Process for preparing a baked product with anti-staling amylase and peptidase
#203BREADS HAVING NOVEL PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME
#204Esterases useful in the treatment of cellulosic and lignocellulosic material
#205Alpha-amylase variants
#206Beta-amylase, gene coding therefor and manufacturing method thereof
#207STEAMED BUN QUALITY IMPROVING AGENT AND USE THEREOF
#208Amylases, nucleic acids encoding them and methods for making and using them
#209TS-23 alpha-amylase variants with altered properties
#210Screening Method
#211Method for preparing food products by means of extrusion
#212Preparation of dough or baked products
#213BREAD HAVING IMPROVED TEXTURE AND TASTE AND METHOD FOR PRODUCING SAME
#214Beta-amylase, gene coding therefor and manufacturing method thereof
#215Preparation of Baked Product From Dough
#216Method of preparing a heat-treated product
#217Process for producing a baked product having increased flavor stability with catalase and phospholipase
#218Enzymatic flour correction
#219Method of preparing a dough-based product
#220GLYCEROGLYCOLIPID LIPASE
#221ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES
#222METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.
#223Packaged, Non-Developed Dough Product in Low Pressure Package, and Related Compositions and Methods
#224Use of an anti-staling enzyme mixture in the preparation of baked bread
#225Screening Method
#226Process For Preparing An Enzyme Containing Granule
#227Food product containing starch gel, starch granule, production method and use thereof
#228TS-23 alpha-amylase variants with altered properties
#229DOUGH COMPOSITIONS AND RELATED METHODS INVOLVING HIGH-GLUTEN CONTENT
#230BGL6 beta-glucosidase and nucleic acids encoding the same
#231Process for food production
#232GH8 xylanase variants
#233Processes for preparing a dough or a baked product using maltogenic alpha-amylase variants
#234PROCESS FOR PRODUCING BAKED GOODS
#235Variants of sp. TS-23 alpha-amylase with altered properties
#236Antimicrobial powders for the preparation of bakery products
#237Method for the control of the formation of acrylamide in a foodstuff
#238METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH
#239AMYLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM
#240Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
#241Variant lipolytic enzymes and methods for expression thereof
#242BAKING ENZYME COMPOSITION AS SSL REPLACER
#243METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES
#244PHOSPHOLIPASES AND METHODS OF USING SAME
#245Screening Method
#246Food production process
#247NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS
#248Method for improvement of foods utilizing β-amylase
#249Method of preparing a heat-treated product
#250Carbohydrate Oxidases
#251Hybrid enzymes
#252Preparation of Dough or Baked Products
#253Enzymatic oil-degumming method
#254Use
#255Amylases, nucleic acids encoding them and methods for making and using them
#256Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
#257Process of microbic biotechnology for completely degrading gluten in flours
#258FAMILY GH 61 POLYPEPTIDES
#259Thermostable Alpha-Amylases
#260Enzymatic generation of functional lipids from cereals or cereal bi-streams
#261Antistaling Process For Flat Bread
#262METHOD OF PREPARING A DOUGH-BASED PRODUCT
#263Hybrid polypeptide of a maltogenic alpha-amylase and a cyclodextrin glucanotransferase
#264ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#265Lipases with high specificity towards short chain fatty acids and uses thereof
#266Preparation of an edible product from dough
#267NOVEL FOOD PRODUCTION PROCESS
#268DNA encoding glyceroglycolipid lipase
#269TRANSFER METHOD
#270BGL3 beta-glucosidase and nucleic acids encoding the same
#271Modified amylases, nucleic acids encoding those amylases and uses thereof
#272Lipoxygenase
#273Amylases, nucleic acids encoding them and methods for making and using them
#274FOOD PRODUCT
#275Method for preparing maltogenic alpha-amylase variants
#276Fungamyl-like Alpha-Amylase Variants
#277Liquid Bread Improver, The Use And The Process For Producing Thereof
#278DOUGH WITH FRUCTAN AND FRUCTAN-DEGRADING ENZYME
#279Method and Composition to Improve Short Bite of Bakery Products
#280Preparation of An Edible Product From Dough
#281Lipolytic enzyme: uses thereof in the food industry
#282Amylases, nucleic acids encoding them and methods for making and using them
#283NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS
#284β-amylase, gene coding therefor and manufacturing method thereof
#285Heat-stable asparaginase for reducing acrylamide in food stuffs or stimulants
#286PROTEIN VARIANTS HAVING MODIFIED IMMUNOGENICITY
#287Family 8 enzymes with xylanolytic activity
#288VARIANTS OF THE BACILLUS LICHENIFORMIS ALPHA-AMYLASE
#289PSEUDOMONAS SACCHAROPHILA G4-AMYLASE VARIANTS AND USES THEREOF
#290Transferases and oxidoreductases, nucleic acids encoding them and methods for making and using them
#291Variants of an alpha-amylase with improved production levels in fermentation processes
#292Lipolytic enzyme uses thereof in the food industry
#293PREPARATION OF DOUGH OR BAKED PRODUCT
#294FLOUR SUPPLEMENT COMPOSITIONS AND METHODS FOR PREPARING WHEAT FLOUR
#295LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME
#296Bakery Enzyme Composition and Method of Making
#297Lipolytic enzyme variants
#298Method of using lipid acyltransferase
#299Detergent composition comprising a polypeptide having lipase activity and polynucleotide encoding same
#300Laccases, nucleic acids encoding them and methods for making and using them