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WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/188146A1 |
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...
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WO/2019/188145A1 |
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...
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WO/2019/162579A1 |
The invention relates to a process for producing low-gluten or gluten-free cooking dough for food purposes, from a dough composition, said dough composition comprising, by weight relative to the total percentage by weight thereof: betwee...
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WO/2019/165109A1 |
The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
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WO/2019/151034A1 |
This method for producing a food product comprises: a step for preparing a bakery food product; a step for preparing a batter by adding component (A), which is one or two selected from the group consisting of unprocessed starch or proces...
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WO/2019/146629A1 |
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...
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WO/2019/136104A1 |
Examples are disclosed that relate to a food product and a method of manufacturing a food product. One disclosed example provides a food product including a foamed aquafaba-containing substrate network, a strengthening component configur...
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WO/2019/131820A1 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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WO/2019/133836A1 |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
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WO/2019/088629A3 |
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.
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WO/2019/121874A1 |
The present invention relates to a composition comprising lecithin and triglycerides for 5 improving the characteristics of a food product such as a bakery product as well as a dry bakery mixture comprising said composition, a dough comp...
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WO/2019/088711A3 |
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
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WO/2019/115388A1 |
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...
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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 ...
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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.
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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...
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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...
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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...
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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.
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WO/2019/088711A2 |
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
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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...
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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 ...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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....
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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.
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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...
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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...
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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.
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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,...
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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...
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