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Matches 151 - 200 out of 5,476

Document Document Title
WO/2014/033765A1
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal...  
WO/2014/028124A1
A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a fl...  
WO/2014/028434A3
A fungal alpha amylase is provided from Aspergillus clavatus (AcAmy1). AcAmy1 has an optimal pH of 4.5 and is operable at 30 - 75C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharification...  
WO/2014/026266A1
A kit of parts for preparing a cake comprises a core mold for preparing a core of the cake, and a finishing mold for finishing the cake. The core mold has a core mold volume, and the finishing mold has a finishing mold volume greater tha...  
WO/2014/022701A2
A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments...  
WO/2014/018396A1
A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transver...  
WO/2014/014917A2
The present invention provides a method for dough processing, a method for providing a container for a dough product, and a product formed by a container.  
WO/2014/006090A1
The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.  
WO/2014/003546A1
The present invention relates to a liquid bread improver suitable for preparing bakery foods comprising proteins, salt, enzymes, a bread improvement agent and water, wherein the salt is present in 5 to 20 wt.% of the liquid bread improve...  
WO/2013/187759A1
The invention relates to a process for the preparation of filled farinaceous bakery products that employs frying of a filled farinaceous product and that offers the advantage that loss of filling material during frying is minimized. More...  
WO/2013/181760A1
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/2013/175391A3
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...  
WO/2013/162802A1
Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the ...  
WO/2013/161303A1
Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is u...  
WO/2013/160370A1
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophosp...  
WO/2013/156703A1
The invention relates to baked goods containing yeasts not intended for baking. The present invention relates to the use of nonconventional yeasts for baking baked goods having a specific volume greater than 3 mL/g. Said yeasts, Kuyverom...  
WO/2013/144823A1
A baking enzyme composition is disclosed to enhance the functional properties of the intrinsic gluten-forming proteins of baking flour in doughs and baked products to improve the baking performance of baking flour. Said enzyme compositio...  
WO/2013/135822A1
The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising pol...  
WO/2013/138581A1
A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.  
WO/2013/113602A3
The invention relates to a method for in-situ use of acetic acid bacteria in the production of baked goods, since acetic acid bacteria form several metabolic products, such as acetic acid, gluconic acid and exopolysaccharides, that are i...  
WO/2013/113602A2
The invention relates to a method for in-situ use of acetic acid bacteria in the production of baked goods, since acetic acid bacteria form several metabolic products, such as acetic acid, gluconic acid and exopolysaccharides, that are i...  
WO/2013/094897A1
The present invention relates to a method for producing food using prickly pear cactus fruit, comprising: a step (S100) of making acidic dough by using ingredients contained in prickly pear cactus fruit; a step (S200) of making a liquid ...  
WO/2013/092731A1
The present invention relates to a method for the relaxation of a dough in the process of making a bakery product. The method comprises using a protease which has high specificity for glutamyl residues as the only proteolytic component i...  
WO/2013/092335A3
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/092335A2
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/088920A1
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...  
WO/2013/088045A1
The present invention relates to a composition comprising a substrate capable of being evenly coated with a microbial biomass, wherein said biomass represents from 10% to 30% by dry matter of the total dry matter of the coated substrate....  
WO/2013/082269A1
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...  
WO/2013/077432A1
The present invention addresses the following problems: providing an inexpensive, efficient lignocellulose saccharification method using a thermostable xylanase; and providing a mutant xylanase that has a substituted amino-acid residue, ...  
WO/2013/054309A3
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose...  
WO/2013/051561A1
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...  
WO/2013/028071A1
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: - maltogenic amylase in an amount of 750-75,000...  
WO/2013/024056A1
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...  
WO/2013/019148A1
The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is c...  
WO/2013/014308A1
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept f...  
WO/2012/169486A1
Provided are breads having novel physical properties and a method for producing the same. Breads which have the same appearance, texture, flavor, etc., as normal breads and also have novel physical properties and therefore can be easily ...  
WO/2012/130969A1
The present invention relates to a process for producing laminated dough comprising mixing flour, water, a glucose oxidase and xylanase to obtain dough; laminating the dough; and obtaining the laminated dough. The method may further comp...  
WO/2012/128186A1
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...  
WO/2012/127156A1
The object of the present invention is to provide yeasts suitable for bread-making using a large quantity of yeast, as well as compositions capable of providing a bread-making product containing said yeasts. The present invention also re...  
WO/2012/128602A1
The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and...  
WO/2012/127297A3
A method for making bread with a long shelf life, without leaven, of which the weight amount of yeast in the dough is less than 1%, is described. The kneading of the dough is carried out in a single step at variable speed, the total dura...  
WO/2012/115442A2
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/115442A3
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/110711A1
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...  
WO/2012/099086A1
Provided is a container assembly material for forming a baking container, which has excellent heat resistance and durability and high conveyance efficiency, and can save a space for storage, easily maintain a desired shape, and easily en...  
WO/2012/085386A1
The subject matter of the present invention is novel broad-spectrum bread yeast strains, i.e. yeast strains which are effective both on "sugar-free" doughs and "sweetened" doughs. The subject matter of the present invention is also yeast...  
WO/2012/085049A3
The invention concerns a method for enriching flavours and natural acids in sourdough, on the basis of two separate fermentation steps, the first step being fermentation by lactic acid bacteria and the second step being fermentation by p...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076051A1
The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha- amylase o...  

Matches 151 - 200 out of 5,476