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Matches 1 - 50 out of 1,790

Document Document Title
WO/2019/112180A1
The present invention provides a method for making acorn bread, comprising: an ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt and yeast; a mixing step of making a mixture by ...  
WO/2019/111750A1
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.  
WO/2019/111749A1
Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...  
WO/2019/097506A1
A foldable and disposable baking tray comprising an oven able planar sheet of material, configured and be folded and compacted to form a plurality of compartments, separated by foldable partition walls, the said compartments capable of r...  
WO/2019/091547A1
The present invention belongs to the technical field of food processing. More specifically, the present invention relates to baking compositions comprising a deposited Lactobacillus crustorum strain for preparing bakery products. Sourdou...  
WO/2019/088629A2
The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.  
WO/2019/088711A2
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.  
WO/2019/088239A1
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...  
WO/2019/081718A1
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...  
WO/2019/068700A1
The present invention concerns a bread-making improver comprising at least one ingredient routinely used as a bread-making improver and at least 107 CFU per gram of microorganisms and having a pH of between 3.5 and 5 and preferably betwe...  
WO/2019/063721A1
The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can neverthe...  
WO/2019/034630A1
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread wit...  
WO/2019/012312A1
The present invention relates to a method for the degradation of gliadin in flour for bread making, by means of a step of mixing the flour with water, at least one step of performing enzymatic hydrolysis, at least one step of fermenting ...  
WO/2019/013315A1
This bakery food mix contains 10-70 mass% insoluble dietary fibers and 3-20 mass% easily digestible starch. The bakery food mix favorably further contains 5-50% of a protein material. The bakery food mix is particularly useful in product...  
WO/2019/010469A1
A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and eit...  
WO/2019/006947A1
A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier....  
WO/2019/006948A1
A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingred...  
WO/2018/234382A1
A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillu...  
WO/2018/231802A1
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...  
WO/2018/224871A1
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegeta...  
WO/2018/222117A1
The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a ...  
WO/2018/221634A1
Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a...  
WO/2018/214855A1
Disclosed are an anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory composition. The anti-inflammatory compos...  
WO/2018/217490A1
A container for housing scented product includes a bottom wall, a top wall, a plurality of longitudinal sidewalls, and a plurality of lateral sidewalls. The container further includes a scented product disposed within the cavity and a fi...  
WO/2018/207779A1
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in ...  
WO/2018/206856A1
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...  
WO/2018/202863A1
The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present inven...  
WO/2018/189755A1
A packaged food product of the type comprising a sheet of dough, which comprises at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches; the packaged food product of the ty...  
WO/2018/172989A1
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...  
WO/2018/167782A1
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.  
WO/2018/150021A1
A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that h...  
WO/2018/146349A1
The invention relates to a method for preparing foods based on doughs frozen in portions, which comprises a first step of preparing in a kitchen, which comprises th sub-steps of: kneading wheat flour, boiling water and salt until achievi...  
WO/2018/134859A1
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.  
WO/2018/133915A1
The invention relates to a food-preparing device, in particular a baking device, for preparing, in particular shaping and baking, a food, preferably a flat bread, from a substrate portion held in a capsule, in particular a dough portion,...  
WO/2018/131717A1
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...  
WO/2018/131716A1
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...  
WO/2018/087533A1
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...  
WO/2018/081369A1
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...  
WO/2018/069658A1
The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing a...  
WO/2018/067812A1
Novel enzyme mixtures and doughs containing those mixtures are provided. Those enzyme mixtures include a first lipase and a first xylanase, as well as at least a second lipase different from the first lipase and/or a second xylanase diff...  
WO/2018/013643A1
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...  
WO/2018/013399A1
Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or c...  
WO/2018/010966A1
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...  
WO/2018/007571A1
The present invention relates a sugar reduced wafer composition comprising, 60 - 80 wt. % of flour, 10 – 23 wt. % of sucrose, 0.5 – 8.0 wt. %, preferably 0.5 - 5 wt. % of oil or fat and 5 – 20 wt. % of non-digestible fibers wherein...  
WO/2017/220778A1
The present invention relates to a mix for the production of leavened bread rolls containing at least flour, yeast and water, the said mix having – a water/flour weight ratio of between 0.8 and 1, preferably a water/flour weight ratio ...  
WO/2017/214673A1
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...  
WO/2017/187039A1
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...  
WO/2017/186891A1
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.  
WO/2017/178556A1
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...  
WO/2017/160908A1
A white wheat flour is made from a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour ...  

Matches 1 - 50 out of 1,790