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Patent Searching and Data


Matches 201 - 250 out of 5,470

Document Document Title
WO/2012/049181A1
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present i...  
WO/2012/047092A3
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...  
WO/2012/047092A8
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the ...  
WO/2012/047092A2
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...  
WO/2012/036910A2
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...  
WO/2012/032372A1
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...  
WO/2012/029120A1
First materials including flour, water and yeast are kneaded together using a mixer. After subjecting the kneaded materials to primary fermentation by putting the kneaded materials into a temperature controlled container, the resulting p...  
WO/2012/010593A1
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzy...  
WO/2012/010592A1
The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desira...  
WO/2011/162465A1
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...  
WO/2011/154529A1
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.  
WO/2011/138303A1
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.  
WO/2011/133124A1
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...  
WO/2011/124041A1
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...  
WO/2011/127013A1
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...  
WO/2011/119739A1
A reagent mixture and testing procedure for accelerating mixing of the formulation with a specimen sample being tested by effervescing when hydrolized, thereby causing an internal "stirring" of the reagent and the specimen sample. Exampl...  
WO/2011/114251A1
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...  
WO/2011/101556A3
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...  
WO/2011/101556A2
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...  
WO/2011/091156A3
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.  
WO/2011/091156A2
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.  
WO/2011/087152A1
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...  
WO/2011/072925A1
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...  
WO/2011/070101A1
The present invention relates to isolated polypeptides having xylanaseactivity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucl...  
WO/2011/068902A2
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...  
WO/2011/068902A3
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...  
WO/2011/063473A1
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...  
WO/2011/063841A1
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...  
WO/2011/064146A1
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...  
WO/2011/050426A4
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2011/050426A3
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2011/042359A1
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.  
WO/2011/039324A1
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...  
WO/2011/036304A1
A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hou...  
WO/2011/032523A1
Dry yeast composition containing 0.5-2.0% emulsifier and 0.1-1.0% vegetable oil by weight of dry yeast, preferably containing 0.8-1.5% emulsifier and 0.3-0.6% vegetable oil by weight of dry yeast.  
WO/2011/026877A1
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...  
WO/2011/027317A1
The invention relates to the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Spe...  
WO/2011/025370A1
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredie...  
WO/2011/009747A1
The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and host cells comprising the polynucleotid...  
WO/2011/007404A1
Novel β-amylase having excellent practical applicability is discovered. Thus, disclosed is practical use applications of the β-amylase. Specifically disclosed is a method for improving a food, which is characterized by allowing β-amyl...  
WO/2011/005241A1
The invention pertains to the food industry and can be used in the food products sector, in particular for preparing various types of rusks from thin Armenian bread. The proposed method for preparing rusks from thin Armenian bread compri...  
WO/2010/146260A8
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a ba...  
WO/2010/146260A1
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a ba...  
WO/2010/142695A1
The present invention relates to phospholipase variants, polynucleotides encoding the variant and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes.  
WO/2010/142697A1
The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.  
WO/2010/137982A1
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fri...  
WO/2010/133470A1
The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: • combining flour, water, yeast and/or leavening agent, and optionally one or more additi...  
WO/2010/124975A1
The present invention relates to a method for preparing an egg comprising composition. More in specific, the invention relates to a method for stabilizing such a composition. The present invention provides a method for improving the stab...  
WO/2010/122165A1
The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobaci...  
WO/2010/124206A1
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.  

Matches 201 - 250 out of 5,470