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Matches 501 - 550 out of 9,045

Document Document Title
WO/2008/062808A3
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...  
WO/2008/053310A2
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...  
WO/2008/053310A3
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...  
WO/2008/037544A4
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A3
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A2
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/034999A3
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/034999A2
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/030828A1
The present invention is directed to a non-lactose containing food product treated with lactase.  
WO/2008/028112A2
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/026370A1
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...  
WO/2008/028112A3
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/025674A1
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...  
WO/2008/024175A2
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.  
WO/2008/023269A2
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/023269A3
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/022092A3
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...  
WO/2008/019233A3
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium ad...  
WO/2008/014609A1
A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50- 80% and drying the wine grape pomace at a maximum 700C over a time period of 24- 48 ...  
WO/2008/000883A1
The subject of the present invention is a composition of fibres for bread-making, pastry-making and biscuit-making doughs, which includes inulin, beet fibre and pea fibre and makes it possible to obtain low-calorie, fibre-rich baked prod...  
WO2007062203B1
The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers ...  
WO/2007/148197A2
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...  
WO/2007/148197A3
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...  
WO/2007/149320A1
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the co...  
WO/2007/144433A1
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...  
WO/2007/143093A2
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/143321A3
The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough compo...  
WO/2007/143287A3
A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roaste...  
WO/2007/143093A3
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...  
WO/2007/139563A3
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/137106A2
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and ger...  
WO/2007/134878A1
The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used.  
WO/2007/134877A1
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.  
WO2007060549B1
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/132123A1
The invention concerns a novel NaCl salt substitute comprising at least one yeast extract, aromatic flour and a low-sodium salt and its use as salting agent. The invention also concerns the use of yeast extract and aromatic flour for mas...  
WO/2007/130070A1
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or les...  
WO/2007/118566A1
The invention relates to a salt replacement comprising NaCl, KCl and sodium gluconate, wherein the weight proportion of KCl to sodium gluconate is in the range 1.5:1 to 1:1.5 and the proportion of NaCI is at least 45 wt. %. The invention...  
WO/2007/113678A3
The present invention relates to a supplement mixture of ingredients naturally rich in vitamins and oligo-elements for gluten-free, cereal-based dietetic food destined for celiacs. The mixture of the invention is applied for both enrichi...  
WO/2007/106941A1
A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crop kernel is a cereal such as wheat. The plant ho...  
WO2006097415A8
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2007/100179A1
Disclosed is a lactobacillus plantaram SE 1 useful for manufacturing a lactic acid bacterium bread capable of improving a taste and flavor thereof and preventing a helicobacter pylori bacterium through a lactic acid bacterium derived fro...  
WO/2007/099506A1
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are esp...  
WO/2007/093004A1
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...  
WO/2007/090829A3
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...  
WO/2007/090829A2
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...  
WO2007013109A8
This invention consists of a natural food of exclusively vegetable origin, which has a perfect nutritional balance, giving such a quantity of proteins as to constitute a single meal. The different kinds of flours used, such as chick peas...  
WO/2007/076911A1
A process is proposed for producing extruded surface-active ingredients for use for food production, in which a carrier, before the start of extrusion, or in a process step during the extrusion, is hydrophilized by addition of hydrophili...  
WO/2007/079050A3
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most prefer...  

Matches 501 - 550 out of 9,045