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Matches 51 - 100 out of 5,492

Document Document Title
WO/2016/204765A1
A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like prop...  
WO/2016/202913A1
There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour; (ii) a low molecular weight (MW) fraction of saccharide(s) with numbe...  
WO/2016/190513A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), isolated from traditional Korean malt.  
WO/2016/190512A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP), isolated from traditional Korean malt.  
WO/2016/190511A1
The present invention relates to novel indigenous natural yeast and lactobacillus isolated from traditional Korean malt, the former being Sacchromyces cerevisiae) SPC-SNU 70-1 (KCTC 12776BP), and the latter being Lactobacillus brevis SPC...  
WO/2016/190514A1
The present invention relates to a novel indigenous natural lactobacillus, Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP), isolated from traditional Korean malt.  
WO/2016/162454A1
The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the ...  
WO/2016/144950A1
A novelty kit comprising components which represent tools for preparing and baking cookies where a user can observe, analyze, and comprehend the physical changes and chemical reactions that occur in such a process. The novelty kit, or ed...  
WO/2016/142536A1
The present invention is in the area of enzymes for (hemi-)cellulose degradation and/or modification, more in particular the degradation and/or modification of xylan. The invention is based on a newly discovered enzymatic activity of a c...  
WO/2016/140627A1
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...  
WO/2016/133034A1
According to the present invention, a device (1) for forming a wrapped food item is provided with: a placement member (43) onto which a flat outer skin material (D) on which a filling (F) is placed is transferred, the placement member (4...  
WO/2016/116543A1
A method for preparing noodles is disclosed. The method comprises receiving liquid and wheat flour; controlling the temperature of the liquid to a predefined first temperature and/or the temperature of the wheat flour to a predefined sec...  
WO/2016/113399A1
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: - incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; - baking the ...  
WO/2016/114648A1
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...  
WO/2016/113465A1
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said se...  
WO/2016/108173A1
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally...  
WO/2016/090472A1
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/2016/090474A1
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/2016/090473A1
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/2016/083619A1
The invention relates to a method for manufacturing a basic dough for baked products by using fermented residual dough, comprising the following steps: a) inoculating a sour dough substrate with a starter culture and obtaining a starting...  
WO/2016/084854A1
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability...  
WO/2016/055423A1
The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising:(i) at least parts by weight of fat; (ii) at least40 by weight % of a har...  
WO/2016/055425A1
The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour...  
WO/2016/055426A1
The present invention relates to the production of edible wafers having a density of at least 35 mg/cm3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount so the weight ratio of total amount...  
WO/2016/055424A1
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...  
WO/2016/050746A1
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batte...  
WO/2016/050905A1
The present invention relates to a method for preparing a dough which is to be stored frozen,which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relat...  
WO/2016/047668A1
 To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the ric...  
WO/2016/040361A1
An automated cooking machine is described wherein various functions, such as dispensing, stirring, chopping, baking and cleaning are conducted by intelligent use of a Cartesian robot system.  
WO/2016/030448A1
The present invention describes a variant polypeptide having alpha-amylase activity and wherein the variant has one or more altered properties as compared with a reference polypeptide having alpha-amylase activity. Such a variant polypep...  
WO/2016/026850A1
The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.  
WO/2016/026842A1
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...  
WO/2016/026839A1
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.  
WO/2016/025840A1
The system and methods of the present invention include techniques for food preparation. The food preparation process may include portioning a dough into dough portions using a portioning machine; pressing the dough portions to form doug...  
WO/2016/016334A3
The present invention relates to a yeast strain of the species saccharomyces cerevisiae isolated from spontaneous leavened dough, which is capable of remaining viable at temperatures below 8°C, in an inactive condition with respect to c...  
WO/2016/010421A3
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...  
WO/2016/005264A1
The present invention relates to a multivariable method for continuously producing bakery products, comprising the following steps: a) producing a first dough phase in at least one first kneading device (1), b) applying the first dough p...  
WO/2016/005452A1
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti...  
WO/2016/005315A1
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and/or a xylanase and an X143 polypeptide, wherein the X143 polypeptide is a monooxygenase.  
WO/2016/001894A1
An enzymatic composition comprising a) L- asparaginase and b) a buffering agent as technological adjuvant for reducing the amount of acrylamide in the preparation of fresh foods and/or pre-fried and frozen foods that are to be fried or b...  
WO/2015/199552A1
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...  
WO/2015/197760A1
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...  
WO/2015/183082A1
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...  
WO/2015/172935A1
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...  
WO/2015/165887A1
The invention relates to a method for producing a molded waffle body which comprises at least two sections, a first section of the molded waffle body being constituted of a first baking mass and a second section of the molded waffle body...  
WO/2015/165958A3
A method of manufacturing a plurality of three-dimensionally shaped snack food chips, the method comprising the steps of: i. providing a plurality of dough sheets; ii. providing a belt assembly having an array of a plurality of three-dim...  
WO/2015/164875A1
An oven for proofing and baking dough and associated methods. Proofing and baking can be done in sequence in the same cooking chamber of the oven. One or more venting or temperature ramping steps may be used for transitioning from the pr...  
WO/2015/162087A1
The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the a...  
WO/2015/157656A1
The present invention relates to alpha-amylase variants with improved stability in the presence of glucose and/or relatively higher activity on long chain versus short chain substrates. The present invention also relates to polynucleotid...  
WO/2015/157702A1
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...  

Matches 51 - 100 out of 5,492