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Matches 201 - 250 out of 9,176

Document Document Title
WO/2014/136873A1
[Problem] To provide a baked sweet that can be produced in large quantities and is obtained by baking a barley-powder-containing dough, wherein increases in the viscosity of said dough are reduced effectively. [Solution] This baked sweet...  
WO/2014/136637A1
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...  
WO/2014/134505A1
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/134505A4
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...  
WO/2014/128873A1
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...  
WO/2014/124509A1
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...  
WO/2014/112960A2
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/112960A4
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/110675A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2014/112960A3
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/107687A1
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provi...  
WO/2014/104250A1
This baked confectionery includes: 4.0-12.0 mass% of insoluble dietary fibre; 10.0-30.0 mass% of protein; and 8.0-15.0 mass% of lipids. The insoluble dietary fibre includes insoluble dietary fibre derived from wheat bran.  
WO/2014/104249A1
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.  
WO/2014/102835A1
The invention comprises composition and methods of making composition, the composition comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed ...  
WO/2014/104251A1
This baked confectionery includes, per a total of 100 parts by mass of wheat flour and an insoluble-dietary-fibre-containing flour, a total of 20-65 parts by mass of fat having a melting point of not more than 20˚C and fat having a melt...  
WO/2014/103833A1
[Problem] The present invention addresses the problem of obtaining a physical property improvement agent for improving the physical properties of a variety of wheat-based foods such as bread, baked goods containing wheat flour, and noodl...  
WO/2014/092531A3
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...  
WO/2014/092531A2
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...  
WO/2014/085838A2
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...  
WO/2014/087237A3
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/087737A1
Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-solubl...  
WO/2014/085838A3
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...  
WO/2014/080369A1
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.  
WO/2014/067637A1
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...  
WO/2014/068226A1
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by me...  
WO/2014/066632A1
The present invention relates to a novel phospholipid emulsifier composition allowing stabilising water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involvi...  
WO/2014/064231A1
The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.  
WO/2014/066497A3
The present invention provides compositions and methods of altering/improving Durum wheat phenotypes. Furthermore, methods of breeding Durum wheat and/or other closely related species to produce plants having altered or improved phenotyp...  
WO/2014/060505A1
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...  
WO/2014/053870A1
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/050488A1
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/044891A1
The invention relates to novel strains of the Lactobacillus brevis species for use in sourdough The invention relates to the use of the CECT 8183, CECT 8181 and CECT 8182 strains of Lactobacillus brevis, for the production of GABA and GA...  
WO/2014/041358A1
Method and apparatus for dough production which comprises a first phase in which during combining ingredients to produce the dough the introduction of yeast is delayed until water, ascorbic acid and flour have been combined, and a second...  
WO/2014/040519A1
A flour product whitener, containing polysaccharide alcohol; when the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.1-10 parts by mass in every 100 parts by mass of total flour in the fl...  
WO/2014/042237A1
The purpose of the present invention is to provide a novel protein that can be used for a variety of purposes and has saccharide oxidase activity. The present invention provides a protein having the following physicochemical properties. ...  
WO/2014/037877A1
A food product or a seasoning for food product for the reduction of protein load in a subject, characterized in that it comprises bentonite or montmorillonite, is disclosed. Said subject is selected from the group consisting of: a subjec...  
WO/2014/026782A1
The subject matter of the invention is a dough for producing a baked product, containing flour, fat and sweeteners. The proportion of flour contains at least 10 wt. % of sunchoke flour and the dough contains at least 1 wt. % of a flavour...  
WO/2014/027139A1
The present invention relates to a method for reducing the content of gluten proteins in a cereal starch fraction, wherein gluten protein comprises proline, and wherein the method comprises the step of: a) subjecting the cereal starch fr...  
WO/2014/020607A1
The present disclosure provides a dough comprising flour and particulate plant material, the dough being characterized by a malleable mass with the particulate plant material being distributed therein, the plant being a member of the Duc...  
WO/2014/021181A1
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardenin...  
WO/2014/022414A1
Unpurified or low pure soy phosphatidylserine is used to make cochleates. The cochleates contain about 40-74% soy phosphatidylserine, a multivalent cation and a biological active. A preferred cochleate contains the antifungal agent ampho...  
WO/2014/017139A1
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...  
WO/2014/010548A1
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present i...  
WO/2014/008578A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2014/003546A1
The present invention relates to a liquid bread improver suitable for preparing bakery foods comprising proteins, salt, enzymes, a bread improvement agent and water, wherein the salt is present in 5 to 20 wt.% of the liquid bread improve...  
WO/2014/002310A1
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the f...  
WO/2013/182518A3
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...  
WO/2013/182518A2
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...  
WO/2013/181077A2
A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, t...  
WO/2013/175119A1
A bran-rich pellet for producing a wholemeal baked or pastry product, that can be obtained by extrusion of a dough prepared from a powdered formula comprising the following elements, in amounts by weight expressed as a weight percentage ...  

Matches 201 - 250 out of 9,176