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Matches 101 - 150 out of 5,542

Document Document Title
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...  
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 ...  

Matches 101 - 150 out of 5,542