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Matches 51 - 100 out of 9,595

Document Document Title
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...  
WO/2019/062303A1
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...  
WO/2019/058956A1
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...  
WO/2019/054952A1
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.  
WO/2019/054082A1
The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excelle...  
WO/2019/050403A1
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...  
WO/2019/049242A1
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...  
WO/2019/046398A1
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...  
WO/2019/031326A1
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...  
WO/2019/030370A1
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...  
WO/2019/020714A1
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...  
WO/2019/017312A1
This invention provides a method for producing a bakery food product, the method comprising blending polydextrose and/or indigestible dextrin with inulin.  
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 ...  
WO/2019/008088A1
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive compon...  
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...  
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....  
WO/2019/003930A1
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...  
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...  
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...  
WO/2018/225872A1
The purpose of the present invention is to provide: a gelatinized starch which, upon addition of water thereto, can be rapidly dispersed while being inhibited from forming lumps and give a dispersion having a sufficient viscosity; and a ...  
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 ...  
WO/2018/222116A1
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...  
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...  
WO/2018/219465A1
The invention relates to spray-dried aroma compounds comprising an aroma and flour as the carrier substance, to products containing said spray-dried aroma compounds, and to a method for producing said spray-dried aroma compounds. The inv...  
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...  
WO/2018/217177A1
The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement an...  
WO/2018/212128A1
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...  
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...  
WO/2018/202787A1
The invention relates to a foodstuff product containing St John's wort, a special seasoning mixture, a fat with a high content of saturated, medium chain fatty acids and green tea and/or guaranĂ¡.  
WO/2018/204473A1
A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 ...  
WO/2018/190310A1
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...  
WO/2018/140496A8
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/180667A1
The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involvin...  
WO/2018/178121A1
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...  
WO/2018/178214A1
The present invention relates to a method of preparation of high-protein food products and process for manufacturing a high-protein dry food rehydratable mix comprising high-protein microalgae and high-protein food products comprising mi...  
WO/2018/181125A1
The present invention addresses the problem of improving the quality of bread by the action of an enzyme. The present invention provides a bread quality improving agent containing exomaltotetraohydrolase.  
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...  
WO/2018/174203A1
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...  
WO/2018/170988A1
Provided are a staple food and a preparationi method thereof. The staple food comprises a mixture of peeled chestnut, almond, peanut, walnut, maize, brown rice, adlay, purple rice, broom corn, barley, buckwheat, soybean, adzuki bean, mun...  
WO/2017/162137A8
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...  
WO/2018/175417A1
The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.  
WO/2018/164825A1
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 1...  
WO/2018/152610A1
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...  
WO/2018/148172A1
Tapioca tortillas (25) are formed from creating tortilla bases (30) from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules (35). With this arrangement, a lower or bottom...  
WO/2018/148131A1
A method for making gluten-free bread. The method comprises incorporating into a gluten-free dough formulation comprising gluten-free flour from 0.1 to 2 wt% xyloglucan.  
WO/2018/141934A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...  
WO/2018/066966A3
The present invention relates to hot pepper paste for baking, containing a chili powder fermentation liquid, and a method for producing same. The hot pepper paste for baking, containing a chili powder fermentation liquid, according to th...  
WO/2018/140496A1
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/139030A1
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...  
WO/2018/134574A1
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...  

Matches 51 - 100 out of 9,595