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WO/2011/154529 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
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WO/2011/144214 |
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....
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WO/2011/087152 |
Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any specia...
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WO/2011/084978 |
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
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WO/2011/078050 |
There has been required a proofed frozen bread dough which can be baked to give a bread having good appearance, good texture and good taste, and can be stored and transported in a minimized space, thereby contributing to the reduction of...
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WO/2011/062507 |
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...
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WO/2011/033994 |
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...
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WO/2011/021659 |
Disclosed is a novel method for processing wheat. Also disclosed is a method for producing, using wheat grains as a starting material, a food material or food, which exhibits an improved texture or flavor, by applying the aforesaid proce...
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WO/2011/014537 |
A method for packaging products utilizes a horizontal form, fill and seal (HFFS) system in combination with a vertical loading system. The packaging method includes creating product receiving cavities in a lower film, directly vertically...
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WO/2010/147892 |
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hyd...
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WO/2010/115111 |
A method and system for making a dough sheet with consistent properties across its width and over time is disclosed. The moisture content of dough is measured using a near-infrared spectrometer. The dough is evenly distributed across the...
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WO/2010/095939 |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...
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WO/2010/095939 |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...
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WO/2010/092023 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/092023 |
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object o...
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WO/2010/082053 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/082053 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/042825 |
A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-t...
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WO/2010/040114 |
There is disclosed a method for removing metal ions from a beverage by exposing the beverage to a porous silica gel functionalized with a metal chelating agent and then later removing the porous silica gel from the beverage. There is fur...
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WO/2010/027941 |
A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity...
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WO/2010/016400 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2009/153976 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
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WO/2009/148023 |
Disclosed is a kneading device (1) equipped with a hopper (2) having a hopper main body (4) that stores raw flour and a mixer (3) for kneading a substance that contains the raw flour. The hopper (2) is equipped with a stirring device (5)...
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WO/2009/130219 |
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...
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WO/2009/023234 |
A method and apparatus for controlled concentration of an analyte containing liquid sample. Embodiments include using microwave energy to heat a sample while reducing pressure in a chamber. The combination of reduced pressure and microwa...
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WO/2008/118585 |
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...
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WO/2008/118585 |
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...
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WO/2008/116240 |
The invention relates to a method for the preservation of buds separated from the grain during flour production, wherein the buds separated from the grain are impacted on a solid surface and/or are swirled.
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WO/2008/107018 |
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...
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WO/2008/053310 |
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...
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WO/2008/053310 |
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...
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WO/2008/047596 |
It is intended to provide a freeze-tolerant yeast. It is also intended to provide a frozen dough which shows an enough rise when fermented after the freezing and a bread made from this frozen dough. Moreover, it is intended to provide a ...
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WO/2008/030124 |
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WO/2008/008208 |
A multilayer food sterilization dosage indicator having (a) an indicator layer including an ion-sensitive ink, an ionic photoinitiator, a proton source; (b) a substrate, and an overlayer including a UV-absorber. The ink undergoes a color...
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WO/2007/146843 |
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a b...
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WO/2007/143093 |
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...
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WO/2007/143093 |
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...
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WO/2007/140574 |
A method of producing a packaged batter which does not require refrigeration and has a useful shelf life is disclosed. The method includes forming the batter by initially sterilizing flour and mixing it with other sterile ingredients. Th...
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WO/2007/109094 |
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...
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WO/2007/092564 |
A dough sheeting system for sheeting highly viscous bagel dough is presented, a continuous sheet of bagel dough is sheeted on a sheeting table (108) including a statellite roller device (1 15), a cross roller device (120), and a gauging ...
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WO/2007/075611 |
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...
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WO/2007/075611 |
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...
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WO/2007/040923 |
Described are effectively pasteurized uncooked batters having no gelatinized starch. Two methods of manufacturing are disclosed. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry. The other me...
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WO/2006/138524 |
The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step...
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WO/2006/086047 |
A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such...
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WO/2006/086047 |
A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such...
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WO/2006/050227 |
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.
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WO/2006/044028 |
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...
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WO/2006/040853 |
A method of processing wheat flour that without detriment to secondary processability, improves the flavor and taste thereof; processed wheat flour obtained by the processing method; and food utilizing the processed wheat flour. The meth...
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WO/2006/041469 |
A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. ...
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