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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...
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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...
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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...
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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.
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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: ...
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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...
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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 ...
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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...
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WO/2018/134859A1 |
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.
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WO/2018/134575A1 |
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70...
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WO/2018/129663A1 |
Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat f...
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WO/2018/131717A1 |
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...
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WO/2018/131716A1 |
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...
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WO/2018/129661A1 |
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...
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WO/2018/129662A1 |
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...
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WO/2018/117169A1 |
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...
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WO/2018/114575A1 |
The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) ...
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WO/2018/109707A1 |
A method for preparing a food composition containing konjac flour comprises the following steps: dosing a predetermined amount of konjac flour; dosing a predetermined amount of a food ingredient that is different from the konjac flour; h...
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WO/2018/109074A1 |
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...
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WO/2018/099965A1 |
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence ide...
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WO/2018/087533A1 |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...
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WO/2018/081900A1 |
Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food- grade starch into a medium at a concentration from the range of about 2% to about...
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WO/2018/078305A1 |
The present invention relates to powdered flowers, fruits, spices and/or vegetables as colouring agents for premixes for pastry mixes and as colouring agents for pastry goods.
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WO/2018/081369A1 |
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...
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WO/2018/081376A1 |
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native st...
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WO/2018/074859A1 |
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...
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WO/2018/069658A1 |
The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing a...
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WO/2018/070957A3 |
A method for improving the quality of flour used in a dough product is developed according to the present invention, the method comprising the steps of grinding cephalaria seeds in a mill; removing the fat of the resulting ground cephala...
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WO/2018/067186A1 |
Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embod...
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WO/2018/066966A2 |
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...
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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...
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WO/2018/065941A1 |
Provided herein are compositions for producing gluten-free bread products, comprising pea starch and at least about 0.5% by weight pea protein based on the total weight of the composition. Also provided are gluten-free bread and bread pr...
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WO/2018/042741A1 |
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for b...
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WO/2018/030392A1 |
Provided is method for evaluating a cellulose nanofiber (CNF) dispersion, the method including: (1) a step of preparing 1.0 mass% of a CNF aqueous dispersion; (2) a step of adding a coloring material into the CNF aqueous solution and sti...
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WO/2018/024739A1 |
The present invention relates to a method (1) of preparing dough. The method (1) comprises the steps of disposing (S1) flour in a first container, providing (S2) an electrolyte solution (S) in a second container, circulating (S3) an elec...
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WO/2018/019954A1 |
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...
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WO/2018/013643A1 |
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...
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WO/2018/011118A1 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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WO/2018/011117A1 |
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enz...
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WO/2018/005480A1 |
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).
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WO/2017/220298A1 |
An edible fat-continuous emulsion comprising 1-deoxynojirimycin (DNJ) and lecithin, wherein the lecithin comprises phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE) wherein the weight ratio (PC+PI)/PE...
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WO/2017/221018A1 |
A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1mole per mole of bicarbonate of a precipitant which is a water-s...
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WO/2017/212335A1 |
A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated b...
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WO/2017/212261A1 |
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...
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WO/2017/186890A1 |
The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.
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WO/2017/187371A1 |
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...
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WO/2017/180935A1 |
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hyd...
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WO/2017/178556A1 |
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...
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WO/2017/170810A1 |
The purpose of the present invention is to provide a texture improving agent that can improve the texture of relatively high-moisture-content confectionery that contains starchy materials including wheat flour. The present invention prov...
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WO/2017/162137A1 |
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...
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