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WO/2005/087013A1 |
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...
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WO/2005/079586A1 |
The present invention relates to a batter composition, comprising a dietary fiber and insoluble vegetable protein. Further the invention relates to a food product comprising a batter made form said batter composition, to a method for pre...
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WO/2005/076741A2 |
Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable mater...
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WO/2005/077193A1 |
The invention relates to a method of producing products with shelf-stable sweet fermented dough, such as Panettones. According to the invention, the refresh step, or at least one of the refresh steps, is performed in a liquid medium. The...
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WO/2005/077194A1 |
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...
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WO/2005/077192A1 |
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...
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WO/2005/070217A1 |
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...
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WO/2005/067720A1 |
There is provided a batter mix for the coating of food products characterised in that it comprises 0.5-10% dry weight, preferably 1.5-8% dry weight starch alkenyl succinate and 20-98% dry weight, preferably 25-80% dry weight bleached and...
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WO/2005/065459A1 |
A shelf-stable, yeastless sweet goods dough composition and method of making same. The dough composition including preferably from about 10 to about 50 percent by weight of flour; a portion of the flour being selected from the group cons...
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WO/2005/063026A1 |
The present invention relates to finger millet bread formulation and a process for preparing the same.
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WO/2005/053411A1 |
A method of manufacturing a coated food product, such as a decorated cake, is disclosed in which a mould is lined with a coating (S2), such as icing or chocolate. A food product batter is then placed within the lined mould (S5) and cooke...
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WO/2005/046337A1 |
According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an equal amount of emulsified liquid shortening composition comprising dieta...
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WO/2005/046335A1 |
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an equal amount of emulsified liquid shortening composition comprising dietary...
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WO/2005/046347A2 |
Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch...
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WO/2005/041673A2 |
A dough product with integrated baking sheet. Ready-to-bake refrigerated or frozen dough is wrapped in a baking sheet made of flexible material. The amount of dough and the dimensions of the baking sheet are proportioned such that when t...
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WO/2005/034636A1 |
The invention relates to a fluid cake mixture that is sufficiently refrigerated for making cakes such as chocolate fondant. The inventive cake mixture is characterised by the use of butterfat in the form of small particles of butterfat t...
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WO/2005/032260A1 |
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using ...
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WO/2005/029967A1 |
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...
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WO/2005/025318A2 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
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WO2005016010B1 |
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wh...
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WO/2005/025327A2 |
A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to &agr -amylase digestion. This method ...
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WO/2005/023008A1 |
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...
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WO/2005/023007A1 |
A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.
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WO/2005/018339A2 |
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger sca...
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WO/2005/016007A1 |
A protein enhanced, low carbohydrate wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.
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WO/2005/016004A2 |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
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WO/2005/016008A1 |
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...
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WO/2005/013719A1 |
Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of ...
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WO/2005/009136A1 |
A pre-dough concentrate for the production of baked products, a method for production of a pre-dough concentrate and the use of such a pre-dough concentrate for the production of baked products and the baked products produced from such a...
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WO/2004/110155A1 |
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...
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WO/2004/107866A1 |
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to ...
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WO/2004/105496A1 |
Described are dough compositions in flexible packages and related methods, wherein the dough composition may be refrigerated or frozen, proofed or unproofed, wherein the dough composition inside the flexible package can proof and expand ...
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WO/2004/105495A2 |
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...
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WO/2004/105494A2 |
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...
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WO/2004/095933A2 |
A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven. The p...
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WO/2004/093564A2 |
A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. ...
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WO/2004/093551A1 |
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...
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WO/2004/086870A1 |
A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of A) mixing an improver mix between comprising of ascorbic acid, sodium stearoy...
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WO/2004/084639A1 |
The present invention relates to an improver mix for bread and a process for making improved quality bread thereof. The improver mix comprises ascorbic acid, protase, xylanase and alpha-amylase.
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WO/2004/080800A2 |
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...
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WO/2004/080187A1 |
The invention relates to a method for production of ready-to-use sour doughs, containing homofermenting lactic bacteria, whereby said method permits a variation of the fermenting quotient of said doughs. The invention further relates to ...
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WO/2004/073417A1 |
The present invention relates to a food product comprising dough, the food product further comprising a fill. The food product according to the invention is characterised in that the dough is made from about 1/3 of water at about 8-15° ...
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WO/2004/068967A1 |
Described are dough compositions containing one or more of an acid, an organic acid, an encapsulated acid or organic acid, and a natural antimicrobial agent, to preserve the dough, wherein the dough composition can preferably contain bot...
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WO/2004/054370A1 |
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the l...
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WO/2004/052104A1 |
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...
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WO/2004/039163A1 |
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The doug...
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WO/2004/037002A1 |
The invention relates to a method to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial decontamination of the flour and thereby minimising pasting of starch and preserving the flour in its n...
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WO/2004/037003A1 |
A method of making a bread product comprising formulating and mixing a bread dough having flour as a major ingredient, and having the following additional ingredients, where percentages are based on the flour weight: pre-forming the doug...
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WO/2004/034793A1 |
Described are packaged dough products comprising a dough composition in a flexible package, the packaged dough product contains a carbon dioxide scavenger to reduce bulging of the packaged product during storage.
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WO/2004/032635A2 |
The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having ...
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