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Matches 251 - 300 out of 5,476

Document Document Title
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.  
WO/2010/119874A1
Disclosed is a novel strain which can inhibit the proliferation of fungi and a bacterium Staphylococcus aureus effectively, is safe, and has less influence on the flavors of foods. Specifically, the strain is Lactobacillus sanfranciscens...  
WO/2010/117048A1
A method of producing a processed cooking food stuff comprises a liquid suction step for making cereal grains suck liquid, a grinding step for grinding the cereal grains by rotating a grinding blade in a mixture containing the cereal gra...  
WO/2010/115754A1
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material,such a ceral bran, in particular during solubilization processes of the plant ma...  
WO/2010/117053A1
A method of producing a processed cooking food stuff comprises a grinding step for grinding cereal grains by rotating a grinding blade in a mixture containing the cereal grains and the liquid, and a kneading step for kneading the stuff m...  
WO/2010/073283A3
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of l...  
WO/2010/095939A3
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...  
WO/2010/095939A2
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...  
WO/2010/092550A1
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...  
WO/2010/090635A3
A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the forme...  
WO/2010/081869A1
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions compris...  
WO/2010/082053A3
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...  
WO/2010/081870A1
The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food p...  
WO/2010/082053A2
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...  
WO/2010/083299A1
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites ...  
WO/2010/073283A2
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, b...  
WO/2010/059945A1
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.  
WO/2010/057299A1
The present invention is directed to a process for the preparation of low fat and lower fat baked goods, in particular doughnuts and to the low fat and lower fat products obtained therefrom. The process comprises the steps of (i) frying ...  
WO/2010/049459A1
The invention relates to a method for making sandwich bread without a mould, characterised by the following series of steps: a) providing sandwich bread dough in the form of lumps or in the form of a continuous roll after parboiling and ...  
WO/2010/045930A3
The invention relates to a sponge system (1), comprising a mixer (2) having an agitator for mixing flour, water, and a solution, such as yeast or enzyme, to produce a sponge, and a substantially cylindrical storage tank (3), which is con...  
WO/2010/045930A2
The invention relates to a sponge system (1), comprising a mixer (2) having an agitator for mixing flour, water, and a solution, such as yeast or enzyme, to produce a sponge, and a substantially cylindrical storage tank (3), which is con...  
WO/2010/034061A1
There is a need for new formulations for leavening dough, batter and related baked goods in which phase separation of yeast is minimised. The current invention provides a composition for leavening a dough or batter, the composition inclu...  
WO/2010/029151A1
The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.  
WO/2010/016400A1
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...  
WO/2010/012421A1
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...  
WO/2010/005419A1
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...  
WO/2010/003334A1
A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30℃ during 60 minutes is 250-450mL CO2/h, wherein the dough contains those ingredients as following: ...  
WO/2009/157072A1
It is intended to enable the production of a bread, which has a fine texture in the inner phase, a flexible and springy touch, a crispy and crunchy texture and, in particular, a highly viscoelastic feeling, by applying a process for prod...  
WO/2009/153976A1
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...  
WO/2009/147154A1
The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the s...  
WO/2009/142818A1
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at ...  
WO/2009/143416A1
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process tor production of com masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or...  
WO/2009/138447A1
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.  
WO/2009/106575A1
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...  
WO/2009/104374A1
A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the...  
WO/2009/104194A2
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...  
WO/2009/103770A3
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...  
WO/2009/103770A9
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...  
WO/2009/103770A2
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...  
WO/2009/104194A3
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...  
WO/2009/098229A3
The present invention relates to the use of a parent AmyTS-23 alpha-amylase as well as variants, which variant has alpha-amylase activity and exhibits altered properties relative to the parent alpha-amylase in the production of food prod...  
WO/2009/097333A2
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...  
WO/2009/097333A3
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good...  
WO/2009/092679A1
A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a) / (b) of greater than 2: 1, sugar, water and a...  
WO/2009/092829A1
The present invention relates to a method for production of a tin loaf, the crust of which has properties that are, to all intents and purposes, analogous to the inside of the loaf in terms of colour, moisture level and organoleptic prop...  
WO/2009/083592A1
Pseudomonas saccharophila G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction step to produce ethanol from starch, e.g., ...  

Matches 251 - 300 out of 5,476