Baking & Snack - July 2016 - 118

patents
Pastry cutter
This patent describes an apparatus that simultaneously cuts and de-moulds dough
pieces from a continuous sheet. To solve the problem of doughs sticking to the cutter, this system uses a hollow cutter body, a compressible extractor inside the cutter
body, a pattern stamper and a means of ejecting the dough. Actions of cutting, embellishing and separating individual dough pieces happen concurrently.
US Patent No. 9,220,280 (Dec. 29, 2015), M. Lion and M. Buet, assigned to
MASTRAD, S.A., Paris, France.

Snack food shape
This design patent covers the shape of a snack food piece.
US Design Patent No. D746,541 (Jan. 5, 2016), S. Sambashivan, assigned to FritoLay North America, Inc., Plano, TX.

Shelf-stable microwave dessert
Individual servings of finished expanded baked goods are made in the microwave
from shelf-stable, ready-to-heat, uncooked, unleavened foam deposited in a cup
covered by a sealed removable film. Because it is already mixed and ready to be
cooked, it is more convenient than current dessert kits requiring home preparation. The batter is prepared as a stable foam, and the sealed cups can be stored at
room temperature.
US Patent No. 9,226,519 (Jan. 5, 2016), D.J. Domingues et al., assigned to General
Mills, Minneapolis.

Sucrose-tolerant anti-staling enzymes
High sugar content, such as in cake doughs, tends to inhibit anti-staling amylases. The discovery of how sucrose binds to amylase to make it
less effective against staling was made by studying the 3D structure of the enzyme. That finding is used to design sucrose-tolerant variants.
US Patent No. 9,226,510 (Jan. 5, 2016), L. Beier et al., assigned to Novozymes A/S, Bagsvaerd, Denmark.

Grain protein concentrate process
Patented here is a process to raise the protein content of water-soluble grain protein concentrate and the products resulting from this
process. It follows the principles of corn wet milling to make separate streams of water-soluble carbohydrates and protein concentrates.
Use of hydrolyzing enzymes (carbohydrases) facilitates the process.
US Patent No. 9,226,515 (Jan. 5, 2016), J.C. Slabbekoorn, et al., assigned to Cargill, Inc., Wayzata, MN.

Lactic bacteria to leaven gluten-free breads
Selected lactic bacteria provide natural leavening for production of gluten-free breads with improved sensory and nutritional properties. The
bacteria consist of various isolated strains common to sourdough preparation and have been isolated from breads typical of central and southern Italy. They are added to a mixture of gluten-free flours and prepared as a starter. The mixture of flours is composed of corn starch, 10 to
30%; tapioca starch, 2 to 10%; rice flour, 20 to 60%; and buckwheat flour, 1 to 10%. All percentages are based on total flour weight.
US Patent No. 9,237,753 (Jan. 19, 2016), G. Giuliani, et al., assigned to Guiliani SPA, Milan, Italy.

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