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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/2004/095943A2 |
The invention relates to a translucent food product based on small granular starch and to the use of small granular starch for the preparation of translucent food products. It has been found that by using starch having a specific small 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/2004/089111A1 |
Disclosed is a method for reducing the formation of acrylamide during heating of amino group-containing compounds in the presence of reducing substances. Said method is characterized by the fact that the amino group-containing compounds ...
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WO/2004/089117A1 |
Food and drink having a reduced digestibility, wherein the content of saturated triglycerides exclusively composed of stearic acid and/or palmitic acid as an oleaginous ingredient is at least 40 wt.%. As the triglycerides cannot be diges...
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WO/2004/086878A2 |
A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze ß-glucan molecules. The dietary f...
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WO/2004/086886A1 |
An object (1) partly comprising an edible product (2,5) in form of a roll (2) with a filling (5) in a cavity (3) in the roll (2), partly a packaging (15) for the filling (5). The full packaging (15) has a shape mainly complementary to th...
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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/2004/084640A2 |
The present invention relates to a multipurpose dry mix which after mixing with a liquid, is freeze-thaw stable before and after baking, is not leaking during baking, and which has a stable viscosity in acid, neutral, alkaline media. The...
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WO/2004/084637A1 |
The invention relates to a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55 % by wt. of wheat flour, 5 to 40 % by wt. of a fibre source, 0.10 to 0.35 % b...
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WO/2004/084636A1 |
The invention relates to an alimentary composition suitable to be used as flour for preparing a functional alimentary pasta with high content of alimentary fibre, high content of proteins, low content of carbohydrates available such as, ...
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WO/2004/082389A1 |
A fat composition containing at least 50% of tristearin and reduced in digestibility. It is further preferable to reduce the particle diameter of the composition below 100 µm. When this composition is used as a substitute for fats usual...
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WO/2004/081126A2 |
Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydroph...
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WO/2004/080186A1 |
A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour w...
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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/2004/080214A2 |
The present invention is directed to a decorated edible product comprising: an intermediate product having a surface, an edible image printed on the surface of the intermediate product, and an image enhancing border positioned within or ...
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WO/2004/078982A2 |
The present invention relates to transgenic plants, such as wheat or maize, comprising plant cells having SEQ.ID.NO 1 and seeds derived from those plants. It also relates to the use of said seed for the preparation of a flour which in tu...
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WO/2004/075642A2 |
A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelli...
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WO/2004/073406A1 |
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agen...
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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/2004/073411A2 |
Improved confectionery compositions and methods of using those compositions are provided.wherein said compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent wherein the compositions flows readily ...
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WO/2004/071199A1 |
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...
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WO/2004/071200A1 |
Embodiments of this invention include methods and apparatus for the continous production of acid-pressure precooked and partially debranned corn flour for arepas, tortillas, and snacks, may be produced, by a rapid pressure precooking wit...
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WO/2004/071198A1 |
A flour made substantially or exclusively from durum wheat, wherein between 15 and 35% inclusive of grains of the flour are sufficiently small to pass through an aperture 150µm in diameter.
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WO/2004/069877A1 |
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...
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WO/2004/066736A1 |
Premium quality parbaked frozen pizza can be made from a dough comprising specific amounts of moisture, sugar sweetener and oil by adding premium rough cut toppings to a premium generally square crust having a rough edge (101-104) mimick...
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WO/2004/066760A2 |
There is provided a composition comprising: i) a wax in an amount of 10 to 40 wt. % based on the composition, ii) a compound in an amount of 60 to 90 wt. % based on the composition, having the formula (I), wherein t is an integer, wherei...
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WO/2004/064526A1 |
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...
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WO/2004/064545A1 |
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...
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WO/2004/062377A1 |
In the manufacture of a multi-coloured comestible product, e.g. a chocolate bar or a chocolate coating for a cake, an out of proportion image is formed on a planar carrier of food grade plastic material, the image being formed by screen ...
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WO/2004/056216A1 |
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...
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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/2004/049823A1 |
The invention relates to the use of a carboxymethyl cellulose (CMC) for preparing fruit-based products, such as jams including low calory jam, fruit preserves, pie fillings, fruity sauces, fruity fillings in cookies, fruit-based toppings...
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WO/2004/049835A2 |
A condiment dispenser (1140) (such as a unique condiment packet, or automated device) that is configured for dispensing one or more types of condiment (e.g., ketchup, mustard mayonnaise, barbeque sauce, or Ranch dressing) relative to a f...
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WO/2004/047556A1 |
Starch based substrates are provided with images thereon by off-set printing or a silk screen printing process using edible inks, the substrates being applied to comestible products, such as pastries, iced cakes, pasties, ice cream, crea...
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WO/2004/047561A1 |
The first object is to provide a method of producing rice flour whereby either brown rice or polished rice employed as the starting rice can be processed by the same course to give rice flour at a low cost on a large scale. The second ob...
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WO/2004/044208A2 |
A new cereal from which seed a food flour can be obtained having leavening ability and low allergenicity, and from which dough bakery products can be obtained.
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WO/2004/043154A1 |
A stable, self-standing, taco shell is provided. The taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall elemen...
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WO/2004/041257A2 |
The invention relates to nutraceutical compositions comprising at least two ingredients from the groups of EGCG, pantethine or a metabolite thereof, phytanic acid, lipoic acid, policosanol and coenzyme Q-10 and their use in the treatment...
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WO/2004/041198A2 |
The disclosure provides methods of making heat-pasteurized liquids, such as beverages, that contain glucosamine, wherein glucosamine is present in the beverage during the pasteurization process. The disclosure also provides liquids, such...
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WO/2004/040997A2 |
Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG.
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WO/2004/040998A2 |
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.
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WO/2004/040985A1 |
The invention concerns a method for making a leavened naked cereal product capable of being stored an room temperature, method whereby the product is baked in a package (7) forming a mould for the product, characterized in that it compri...
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WO/2004/041000A1 |
The invention relates to a method for preparing a starch-containing product in particle form, the product obtained and the use of the product. The starting material comprises material that contains starch granules and lipids, such as fat...
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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/2004/039162A1 |
The invention relates to a flour based food product comprising a thermostable &agr -amylase and in-situ modified starch, as well as to a process comprising the steps of making a batter by mixing at least flour, water and a thermo-resista...
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WO/2004/037008A1 |
A production method for snack cake which can produce cake providing a potato chip−like mouth feeling and using bread as a raw material. A piece of bread (1) having its brown−baked crust removed and sliced to at least 1 mm in thicknes...
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WO/2004/037016A2 |
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...
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WO/2004/037009A1 |
It is intended to provide a process for producing a snack whereby a snack food made of bread which having a texture close to potato chips can be obtained. A crust-less bread slice (1) of 1 mm or more in thickness, which has been toasted ...
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