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WO/2011/058220A1 |
The present invention relates to a method of treating rye, wherein bran, flour or other fraction containing nutritional fibre is separated from wholemeal rye or polished rye grains, after which the separated fraction is treated by fermen...
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WO/2011/053793A3 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/052970A2 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/051062A1 |
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embo...
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WO/2011/053793A2 |
A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is siz...
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WO/2011/052970A3 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/049417A3 |
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...
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WO/2011/049417A2 |
The present invention provides: (a) gluten additive rice noodles, rice cakes, rice sweets, rice cookies and compositions for making rice bread; (b) rice breads; and (c) preparation methods thereof. The present invention not only provides...
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WO/2011/046423A1 |
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...
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WO/2011/039308A3 |
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...
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WO/2011/039324A1 |
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...
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WO/2011/041497A2 |
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...
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WO/2011/041497A3 |
The present invention relates to compositions and methods for producing shortening compositions and nut butters with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the shortening compositions and nut butters comprise a quan...
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WO/2011/033807A1 |
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...
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WO/2011/033994A1 |
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...
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WO/2011/025370A1 |
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredie...
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WO/2011/020965A2 |
In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. T...
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WO/2011/021372A1 |
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ºC and approximate...
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WO/2011/021659A1 |
Disclosed is a novel method for processing wheat. Also disclosed is a method for producing, using wheat grains as a starting material, a food material or food, which exhibits an improved texture or flavor, by applying the aforesaid proce...
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WO/2011/020965A3 |
In the method for producing a dough base such as a pizza base, a dough roll is pressed hot for a time of between 1 and 4 seconds and at a temperature such that, at the end of pressing, the dough is cooked at the surface and raw inside. T...
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WO/2011/017498A3 |
A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of...
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WO/2011/006949A1 |
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...
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WO/2011/007404A1 |
Novel β-amylase having excellent practical applicability is discovered. Thus, disclosed is practical use applications of the β-amylase. Specifically disclosed is a method for improving a food, which is characterized by allowing β-amyl...
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WO/2011/005241A1 |
The invention pertains to the food industry and can be used in the food products sector, in particular for preparing various types of rusks from thin Armenian bread. The proposed method for preparing rusks from thin Armenian bread compri...
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WO/2011/003707A1 |
The aim of the present invention is to prevent that food products, which have a decreased concentration of salt, which can be considered to be unhealthy when consumed in large amounts, from having negative taste attributes. The present i...
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WO/2011/002802A2 |
The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a qua...
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WO/2011/000524A1 |
A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20°C to 25°C, and said plasticizer being liqu...
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WO/2011/002802A3 |
The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a qua...
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WO/2010/137982A1 |
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fri...
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WO/2010/137932A3 |
The preparation obtained according to the invention meets the desired nutritional principles for persons suffering from diabetes (hypoglycemic method) and an excess of cholesterol (method for the absorption of fats and the elimination th...
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WO/2010/135272A1 |
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellu...
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WO/2010/125156A1 |
The invention relates to pastry dough for making meringues or macaroons, including, for 100 g of egg white: • 25 to 110 g of maltodextrin; • 2 to 10 g of whipping protein selected from the group made up of β-lactoglobulin, α-lactal...
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WO/2010/121492A1 |
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.
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WO/2010/124206A1 |
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
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WO/2010/119874A1 |
Disclosed is a novel strain which can inhibit the proliferation of fungi and a bacterium Staphylococcus aureus effectively, is safe, and has less influence on the flavors of foods. Specifically, the strain is Lactobacillus sanfranciscens...
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WO/2010/073283A3 |
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of l...
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WO/2010/110971A1 |
A pizza including a dough substrate defining a plurality of pieces, each piece including a sheet portion bounded by at least two internal edges and at least one external edge, wherein at least a portion of each of the internal and extern...
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WO/2010/107021A1 |
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, ...
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WO/2010/103158A1 |
The present invention relates to a new gluten-free formulation characterised in that it comprises the following ingredients in percentage weight with respect to the total formulation: (a) 15 to 75% gluten-free flour and/or starch; (b) 25...
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WO/2010/103483A3 |
This invention relates to a cookie ice cream comprising an ice cream preparation which is at least partially covered with a topping, and to the associated topping. The topping comprises a quantity of dry ground cookies having a water con...
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WO/2010/100263A2 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/100263A3 |
There is described a cereal-based chip-like snack having a very reduced total fat content and an improved shelf-life and a process for the production thereof which comprises the steps of cooking, drying, flaking and toasting. Specificall...
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WO/2010/098659A3 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2010/097417A3 |
The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to mak...
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WO/2010/096397A1 |
Lipid-based, creamy food fillings are disclosed that are bake stable up to a temperature of at least about 125°C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to bakin...
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WO/2010/092023A3 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/093983A1 |
Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating ...
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WO/2010/092023A2 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/092550A1 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
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WO/2010/084952A1 |
Disclosed are a food material using rice as a starting material, which is sufficiently available as a substitute from the standpoint of cost at the commercial level, a processed food using the same, and a method for the production thereo...
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