Patents by Inventor Gianluca Gazzola

Gianluca Gazzola has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Methods and compositions for preparing bread
    Patent number: 11963537
    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.
    Type: Grant
    Filed: January 10, 2022
    Date of Patent: April 23, 2024
    Assignee: Novozymes A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
  • METHODS AND COMPOSITIONS FOR PREPARING BREAD
    Publication number: 20220125060
    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.
    Type: Application
    Filed: January 10, 2022
    Publication date: April 28, 2022
    Applicant: Novozymes A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
  • Method of producing a baked product with alpha-amylase, lipase and phospholipase
    Patent number: 11252968
    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.
    Type: Grant
    Filed: April 2, 2014
    Date of Patent: February 22, 2022
    Assignee: NOVOZYMES A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
  • Methods and Compositions for Preparing A Baked Product
    Publication number: 20170188591
    Abstract: The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the anti-staling amylase is a maltogenic alpha-amylase or a glucan 1,4-alpha-maltotetrahydrolase.
    Type: Application
    Filed: April 20, 2015
    Publication date: July 6, 2017
    Applicant: Novozymes A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola
  • Method of Producing a Baked Product with Alpha-Amylase, Lipase and Phospholipase
    Publication number: 20160135472
    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.
    Type: Application
    Filed: April 2, 2014
    Publication date: May 19, 2016
    Applicant: NOVOZYMES A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
  • Method of Baking
    Publication number: 20150140168
    Abstract: The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity.
    Type: Application
    Filed: April 24, 2013
    Publication date: May 21, 2015
    Inventors: Guillermo Bellido, Gianluca Gazzola
  • Margarine-like food composition with reduced fat content
    Publication number: 20060051485
    Abstract: A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0% of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0% of an aqueous phase comprising inulin and pectin, and at least one emulsifier, is described; in addition, a process for the preparation of said composition is described.
    Type: Application
    Filed: June 30, 2005
    Publication date: March 9, 2006
    Inventors: Roberto Buttini, Gianluca Gazzola, Aldo Righi