Treatment, e.g. Preservation, of Flour or Dough, e.g. By Addition of Materials, Baking, Bakery Products, Preservation Thereof

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Document	Document Title
WO/2018/172989A8	MIX FOR FOODSTUFF, FOODSTUFF, METHOD AND USE 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/2019/201725A1	PROCESS FOR IMPROVING FRESHNESS OF FLAT BREADS INVOLVING COMBINATION OF MALTOGENIC ALPHA AMYLASE VARIANTS A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...
WO/2019/199231A1	A PRODUCTION METHOD FOR PURE COCONUT POWDER WITHOUT THE USE OF FOREIGN ADDITIVES The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...
WO/2019/197354A1	A FATTY PREPARATION, A PROCESS FOR MAKING SAID FATTY PREPARATION, AND A PRODUCT CONTAINING THE SAME The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
WO/2019/197344A1	A FATTY PREPARATION, A PROCESS FOR MAKING SAID FATTY PREPARATION, AND A PRODUCT CONTAINING THE SAME The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
WO/2019/192960A1	PROCESS FOR PREPARING A SALT-STARCH POWDER WITH BINDING PROPERTIES The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the ...
WO/2019/192965A1	PROCESS FOR PREPARING A BOUILLON TABLET The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least ...
WO/2019/188146A1	BREADMAKING COMPOSITION The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...
WO/2019/188145A1	COMPOSITION FOR BAKED CONFECTION The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...
WO/2019/189537A1	FROZEN BAKERY FOOD AND METHOD FOR MANUFACTURING SAME This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...
WO/2019/189536A1	BAKED FOOD OF WHEAT-FLOUR-CONTAINING DOUGH, METHOD FOR MANUFACTURING SAME, AND WHEAT-FLOUR-CONTAINING DOUGH This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton the...
WO/2019/186248A1	PROCESS FOR THE FORMATION OF EMULSIFIERS AND PROCESSING AID FOR THE PREPARATION OF BAKERY PRODUCTS The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bact...
WO/2019/188903A1	ENZYME COMPOSITION The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.
WO/2019/182152A1	CONFECTIONERY DOUGH, CONFECTION, CONFECTIONERY COMPOSITION, AND PRODUCTION METHODS FOR CONFECTIONERY DOUGH, CONFECTION, AND CONFECTIONERY COMPOSITION The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...
WO/2019/166598A1	NEW HIGH STEARIC OILSEED STEARIN FAT AND PROCESS FOR ITS PREPARATION A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...
WO/2019/163965A1	STARCH WITH HIGH DIETARY FIBER CONTENT SUITABLY USABLE IN FOODS AND BEVERAGES The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...
WO/2019/162545A1	GLUTEN-FREE BREAD CONTAINING ALGAE FROM THE SPECIES HIMANTHALIA ELONGATA AND METHOD FOR PRODUCING SAID BREAD A gluten-free bread containing algae from the species Himanthalia elongata comprising flour from at least one gluten-free cereal, as basic ingredient, in addition to the following ingredients and/or additives: gluten-free sourdough, alga...
WO/2019/165109A1	PASTEURISED SHELF STABLE BATTER The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
WO/2019/153070A1	DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4 %wt.; gum of 2 %wt. to 4...
WO/2019/154879A1	COMPOSITION COMPRISING SPRAY DRIED ROE A composition comprising spray dried roe, wherein the spray dried roe is in the form of a powder and comprises less than 10 wt% water, based on the total weight of the spray dried roe.
WO/2019/150170A1	INTEGRAL CORE FOR THE PRODUCTION OF BAKED GOODS, PASTRIES AND CAKES, COMPRISING VEGETABLE OIL AND/OR PROTEINS MICROENCAPSULATED IN POWDER, AND RESULTING PRODUCTS The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...
WO/2019/146629A1	BAKED-GOOD-RESEMBLING LOW-PROTEIN FOOD PRODUCT, AND METHOD FOR IMPROVING TEXTURE, FLUFFINESS, AND APPEARANCE THEREOF [Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...
WO/2019/134880A1	AN APPARATUS AND METHOD FOR PREPARING EXTRUDABLE FOOD ITEMS There is provided a method (200) for preparing an extrudable food item comprising wheat flour and non-wheat flour at an apparatus (10), which comprises a mixing unit (120) and a heating unit (130). The method comprises combining (210), u...
WO/2019/088548A3	BREAD CONTAINING ALLULOSE AND PREPARATION METHOD THEREFOR The present application relates to a baking composition for an emergency dough method, comprising saccharide containing flour, yeast, and allulose; bread comprising the composition; a method for preparing bread, comprising the steps of m...
WO/2019/131820A1	OCTOPUS DUMPLING MIX The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
WO/2019/088601A3	YEAST DOUGHNUT CONTAINING ALLULOSE AND METHOD FOR PREPARING SAME The present application relates to: a composition for preparing yeast doughnuts containing grain flour and allulose; yeast doughnut dough and yeast doughnuts comprising the composition; a method for preparing yeast doughnuts and frozen y...
WO/2019/133836A1	BAKED GOODS CONTAINING PREGELATINIZED WAXY CASSAVA STARCH Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
WO/2019/124397A1	MATERIAL FOR PREPARING BREAD FERMENTATION DOUGH The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough su...
WO/2019/121585A1	IMPROVED ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...
WO/2019/088629A3	COMPOSITION FOR PREPARING LIQUID CAKE BATTER, CAKE USING SAME, AND MANUFACTURING METHOD THEREFOR The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.
WO/2019/121874A1	COMPOSITION COMPRISING LECITHIN AND TRIGLYCERIDES The present invention relates to a composition comprising lecithin and triglycerides for 5 improving the characteristics of a food product such as a bakery product as well as a dry bakery mixture comprising said composition, a dough comp...
WO/2019/088711A3	FROZEN DOUGH COMPOSITION IMPROVED IN FREEZING AND THAWING STABILITY The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
WO/2019/115388A1	COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...
WO/2019/115761A1	AN EXTRUDED FOOD PRODUCT AND A METHOD OF MAKING THE SAME An extruded food product comprising at least one partially defatted oil seed and an antioxidant.
WO/2019/112180A1	METHOD FOR MAKING ACORN BREAD The present invention provides a method for making acorn bread, comprising: an ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt and yeast; a mixing step of making a mixture by ...
WO/2019/111750A1	STARCH FOR BAKED CONFECTIONARY A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.
WO/2019/111749A1	STARCH FOR BAKED CONFECTIONS Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...
WO/2019/101794A1	METHOD FOR PREPARING FOOD PRODUCTS COMPRISING RYE The present invention relates to a method for the preparation of a food product comprising rye, which comprises the steps of preparing a primary food mixture; adding to said primary food mixture a composition comprising at least one glyc...
WO/2019/092295A1	HOMEMADE BREAD COMPRISING TEFF AND RICE FLOUR The invention relates to homemade bread, which is a product suitable for a healthy diet, but without sacrificing the flavour and texture of conventional bread, the composition of said homemade bread comprising rice and teff flour, reishi...
WO/2019/090974A1	HELIANTHUS TUBEROSUS L. CAKE AND METHOD FOR MAKING SAME A Helianthus tuberosus L. cake is prepared from the following components in parts by weight: 50-80 parts of Helianthus tuberosus L. tuber, 50-70 parts of Helianthus tuberosus L. powder, 15-20 parts of Helianthus tuberosus L. flower, 10-1...
WO/2019/088629A2	COMPOSITION FOR PREPARING LIQUID CAKE BATTER, CAKE USING SAME, AND MANUFACTURING METHOD THEREFOR The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.
WO/2019/088711A2	FROZEN DOUGH COMPOSITION IMPROVED IN FREEZING AND THAWING STABILITY The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
WO/2019/088239A1	DOUGH FOR PRODUCING BAKERY PRODUCT-LIKE LOW PROTEIN FOOD, PREMIX, BAKERY PRODUCT-LIKE LOW PROTEIN FOOD COMPRISING SAME, AND METHOD FOR PRODUCTION THEREOF [Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...
WO/2019/081706A1	PROTEIN HYDROLYSATES AS EMULSIFIER FOR BAKED GOODS Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolys...
WO/2019/081718A1	FLOUR IMPROVER AND USES THEREOF Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...
WO/2019/072933A1	A METHOD FOR THE MANUFACTURE OF A BAKED COMESTIBLE The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough compris...
WO/2019/072828A1	METHOD FOR PRODUCING PRESERVED DOUGH BY WAY OF HIGH-PRESSURE TREATMENT The invention relates to a method for producing a preserved dough and to the preserved dough. The doughs can contain several types of flour and/or dairy-containing products. The packaged doughs are pressurized at a pressure of 50 to 800 ...
WO/2019/067812A1	METHODS OF PREPARING STEVIOL GLYCOSIDES AND USES OF THE SAME Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Reba...
WO/2019/063721A1	WELL-TOLERATED FLOUR COMPOSITION 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	ALUMINUM-FREE YOGHURT DEEP-FRIED DOUGH STICK AND MANUFACTURING METHOD THEREFOR 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...

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