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Matches 101 - 150 out of 5,509

Document Document Title
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...  
WO/2015/142199A3
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determi...  
WO/2015/127596A1
Disclosed is a new bifunctional lipase mutant and uses thereof in flour product processing. An amino acid sequence of the mutant has mutations in the form of 1) or 2): 1) P298T; P298T/H317P; P298T/H317P/V326S; P298T/T218S/S234F; P298T/H3...  
WO/2015/128371A1
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...  
WO/2015/114010A3
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/111066A1
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...  
WO/2015/097216A1
A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103. Likewise disclosed is a method for producing a starter dough as a constitu...  
WO/2015/089785A1
Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20 % one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcell...  
WO/2015/092208A1
The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened doughs. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereo...  
WO/2015/086737A1
This invention relates to a medicament or a dietary supplement comprising the Aspergillus niger aspergilloglutamic peptidase that is capable of hydrolyzing plant food allergens, and more particularly, alpha-amylase/trypsin inhibitors, th...  
WO/2015/086809A1
A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flo...  
WO/2015/086861A1
The invention relates to a machine for hydrating powdered yeast, comprising a frame (1) which is closed peripherally by a casing (2) and which houses a hopper (3) feeding metered powdered yeast into a mixing tank (9) including a mixing b...  
WO/2015/079793A1
Provided is a rounding device that rounds a food dough using a pair of shaping plates (11, 13), the device being provided with the following: a conveying device (9) that conveys a food dough (7); and the pair of shaping plates (11, 13) d...  
WO/2015/071854A1
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...  
WO/2015/053494A1
The present invention relates to a method for manufacturing ring shaped multi-layered bread, and more specifically to a method for manufacturing ring shaped multi-layered bread comprising the steps of: manufacturing a multilayered dough ...  
WO/2015/052665A4
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/052665A1
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...  
WO/2015/044587A1
The present invention concerns a method for baking bread, viennoiserie and pastry products, which involves depositing dough pieces (1) on a solid support plate (2); transferring said plate (2) loaded with dough pieces (1) to at least one...  
WO/2015/024097A1
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods whi...  
WO/2015/011403A3
The invention relates to a device for dispensing liquid yeast in a bakery, including: an inner panel (2) of a refrigerated chamber (6) onto which an inner circuit (20) for the flow of liquid yeast is pre-mounted, wherein said inner circu...  
WO/2015/004824A1
Provided are a layered food production device and production method for producing a layered food in which the outer form, and the shape of an inner cavity, are irregular and non-circular. This production device of a layered food (1) is p...  
WO/2014/177390A1
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft ...  
WO/2014/179207A2
The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produce...  
WO/2014/177391A1
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and o...  
WO/2014/161876A1
The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour,...  
WO/2014/162618A1
The problem addressed by the present invention is providing technology for improving melting in the mouth and chewing sensation while maintaining the softness and springy sensation of a starch-based food product. The texture of a food pr...  
WO/2014/157577A1
Problem: To provide a bread quality improving agent suitable for frozen dough with which it is possible to prepare breads from frozen bread dough without a decrease in the quality (for example, the bread volume, bread height, specific vo...  
WO/2014/157837A1
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, therey lowering the intake of sugar, which may cause disease such ...  
WO/2014/157696A1
In the present invention, the protein content of flour in a dough is 7.0-17.0% by mass, the dough containing, with respect to 100 parts by weight of the flour, 0.01-0.5 parts by weight of at least one emulsifier selected from the group c...  
WO/2014/147219A1
The present invention relates to isolated polypeptides having phospholipase A activity and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucle...  
WO/2014/152037A1
In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual...  
WO/2014/152022A1
In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold- free shelf life, including baking a lower water activity baked food product, and applying live yeast to the bake...  
WO/2014/131793A1
The present invention relates to a method for producing baked goods having a long shelf life, in particular in a closed baking mould, comprising the steps a) producing a baking mix, in particular cake mix, and exposing the baking mix to ...  
WO/2014/131842A1
A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an ami...  
WO/2014/131861A3
This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. The invention also...  
WO/2014/130755A1
A frozen pizza preparation package (10) and method includes a frozen prebaked pizza crust (102), pizza toppings (110), microwave-crisping sequence instructions (300) that instruct sequential steps of heating the frozen prebaked pizza cru...  
WO/2014/124509A1
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...  
WO/2014/124189A1
A method for hydrating yeast comprises several steps. A package comprising a thermochromic ink and an indicator is provided. A liquid is provided. The temperature of the liquid is measured by placing the package in contact with the liqui...  
WO/2014/114342A1
There is provided yeast cell walls comprising vitamin D2. The vitamin D may be added vitamin D2 or obtained by treatment of a yeast cells walls fraction with UV light or by treatment of a yeast with UV light followed by autolysis and/or ...  
WO/2014/112960A4
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/112960A3
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...  
WO/2014/099415A1
A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharifi...  
WO/2014/099416A1
A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccharifi...  
WO/2014/093123A1
A fungal alpha-amylase is provided from Aspergillus fumigatus (AfAmy1). AfAmy1 has an optimal pH of 3.5 and is operable at 30 - 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccha...  
WO/2014/093125A1
A fungal alpha-amylase is provided from Aspergillus fumigatus (AfAmyl). AfAmyl has an optimal pH of 3.5 and is operable at 30 - 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and an isoamylase in a saccha...  
WO/2014/085838A3
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...  
WO/2014/072758A1
The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehal...  
WO/2014/071300A1
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct c...  

Matches 101 - 150 out of 5,509