| Document |
Document Title |
|
WO/2019/092295A1 |
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 |
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 |
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 |
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
|
|
WO/2019/088239A1 |
[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 |
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 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 |
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 |
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, 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 |
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 guaraná.
|
|
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/2018/180667A1 |
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/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...
|
