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WO/2005/087018A1 |
Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flout, roaste...
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WO/2005/087011A1 |
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...
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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/2005/082160A1 |
Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of m...
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WO/2005/082163A1 |
A food material comprising whole grain powder of seeds of barley, wheat or the like, or pulverizate of seeds of barley, wheat or the like during the growing period from just after head spout to maturation, wherein the contents of free am...
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WO/2005/079605A1 |
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...
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WO/2005/079587A1 |
A method comprising the steps of providing an elongate mould (30) with a substantially U-shaped cross-section with a bottom lining made of raw pastry dough (52) covering the bottom wall of the mould and the side walls thereof over only p...
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WO/2005/079584A2 |
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...
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WO/2005/079591A1 |
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...
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WO/2005/077207A1 |
The invention relates to a method of improving a person's physical appearance through weight loss. The invention is characterised in that, at breakfast, the user eats three portions of a dietetic baked product which can regulate glycaemi...
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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/2005/077203A2 |
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent compr...
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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/2005/077195A1 |
The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca2+reactive low methoxylated pectin, preferably a low methoxy...
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WO/2005/074689A1 |
[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking...
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WO/2005/069866A2 |
A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including defo...
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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/2005/067721A1 |
The cake-pastry is made up of pieces of the more valued dried fruits tie together by honey in order to realize a compact structure covered by a golden layer obtained through painting of egg yolks.
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WO/2005/067722A1 |
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...
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WO2005025326B1 |
A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved proce...
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WO/2005/065462A1 |
[PROBLEMS] To provide a device and method for accurately folding a langue de chat dough into two. [MEANS FOR SOLVING PROBLEMS] A biscuits making device comprises a downwardly inclined conveyor (15), a support bar (37) extending so that i...
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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/2005/063059A1 |
An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour ...
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WO/2005/063049A1 |
The invention relates to a cream filler composition, which comprises: - a lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing between 0 % and 5 % w/w of the total lipid ...
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WO/2005/060766A1 |
It is intended to provide a food containing a large amount of functional components, which is obtained by using a processed barely product (for example, barley seeds having been soaked in cold or warm water, sprouting barley or barley ma...
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WO/2005/060487A2 |
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixt...
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WO/2005/058045A1 |
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...
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WO/2005/058048A1 |
A sterile food bar and a method for its production. The food bar contains layers of substantially immiscible, structurally firm bread and mass of minced foodstuff. It is packed in a stretch package impermeable to air, light and microbes,...
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WO/2005/058047A1 |
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...
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WO/2005/058046A1 |
There is provided a kit of parts for preparing a pita bread savoury snack, comprising: a) one or more pieces of herb containing pita bread having a prolonged ambient shelf life, and b) a sealed container with additives for preparing a fi...
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WO/2005/055741A1 |
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...
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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/2005/053410A1 |
It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is fou...
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WO/2005/051097A1 |
A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flas...
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WO/2005/051084A1 |
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...
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WO/2005/051098A1 |
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming...
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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/2005/046334A1 |
A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and w...
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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/2005/046352A1 |
According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising dietary fib...
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WO/2005/039297A1 |
A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive ('TCF') is made by the steps of cooking whole corn...
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WO/2005/039296A2 |
The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single...
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WO/2005/039311A1 |
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...
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WO/2005/039324A2 |
Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the fo...
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WO/2005/036975A1 |
This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterized in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the...
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WO/2005/036985A1 |
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...
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WO/2005/036970A1 |
The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single...
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WO/2005/036971A1 |
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The ...
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