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Matches 1 - 50 out of 5,531

Document Document Title
WO/2018/172716A1
The invention relates to a method for distributing a food fluid in a bakery, comprising the circulation of a food fluid from a cold chamber (8) to at least one dosing point (3, 6), in a supply line arranged between the cold chamber (8) a...  
WO/2018/167669A1
The present disclosure concerns recombinant yeast host cells expressing cell-associated heterologous food and/or feed enzymes which are expressed during the propagation phase of the recombinant yeast hosts cells. The recombinant yeast ho...  
WO/2018/167617A1
The invention relates to a method for the industrial manufacture of bakery products, wherein said method comprises the steps of: - placing, optionally after shaping, at least one piece of dough (2) on a support plate (3a, 3b); - subjecti...  
WO/2018/167782A1
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.  
WO/2018/158787A1
The method for providing a dough blank for preparing a food product such as pizza, calzone, focaccia, or the like, comprises a first step in which flour, water, yeast, salt and oil are mixed in proportions suitable to make a dough and a ...  
WO/2018/157121A1
Devices and methods for automating the process of making flatbread, such as roti. In some embodiments, an apparatus includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assemb...  
WO/2018/150021A1
A polypeptide having lipolytic enzyme activity, selected from the group consisting of: (a) a polypeptide having at least 65% sequence identity to amino acids 21 to 309 of SEQ ID NO: 1; (b) a polypeptide encoded by a polynucleotide that h...  
WO/2018/151185A1
Provided is a method for producing Yudane bread, said method comprising a step for kneading a portion of a starting starch material with warm water to prepare Yudane dough, and a step for mixing the Yudane dough thus prepared with the re...  
WO/2018/146349A1
The invention relates to a method for preparing foods based on doughs frozen in portions, which comprises a first step of preparing in a kitchen, which comprises th sub-steps of: kneading wheat flour, boiling water and salt until achievi...  
WO/2018/135068A1
The present invention addresses the problem of providing a rice flour bread and a method for manufacturing a dough thereof without using gluten or a thickener, said rice flour bread having a texture comparable to or better than the textu...  
WO/2018/117169A1
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...  
WO/2018/114938A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/114941A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/114940A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/114912A1
The present disclosure describes a variant polypeptide having lipolytic activity, wherein the variant has an amino acid sequence which, when aligned with the amino acid sequence as set out in SEQ ID NO: 2, comprises at least one substitu...  
WO/2018/094593A1
A dough composition is provided herein that includes an ink on an external surface of the dough composition, and a polymerized alginate layer covering at least a portion of the ink. Also disclosed are dough compositions with printed desi...  
WO/2018/093409A1
A glazed pita chip and method of producing it are presented herein. A pita chip is coated with a syrup and then is cooked to harden the syrup coating into a glaze. Additional granular food items such as nuts, granola, seeds, and the like...  
WO/2018/074859A1
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...  
WO/2018/067812A1
Novel enzyme mixtures and doughs containing those mixtures are provided. Those enzyme mixtures include a first lipase and a first xylanase, as well as at least a second lipase different from the first lipase and/or a second xylanase diff...  
WO/2018/038244A1
The purpose of the present invention is to provide a frozen fresh yeast formed body: by which the leavening power of fresh yeast is maintained after long-term storage by freezing, even without adding culinary fat or an emulsifier; and in...  
WO/2018/024739A1
The present invention relates to a method (1) of preparing dough. The method (1) comprises the steps of disposing (S1) flour in a first container, providing (S2) an electrolyte solution (S) in a second container, circulating (S3) an elec...  
WO/2018/015660A1
The present invention relates to bread-making yeast strains, also known as baking yeasts. More particularly, the invention relates to the yeast strain deposited with the CNCM on 19 May 2016 under number I-5088. This strain is of particul...  
WO/2018/013643A1
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...  
WO/2018/011118A1
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...  
WO/2018/011117A1
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enz...  
WO/2018/013399A1
Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or c...  
WO/2018/010966A1
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...  
WO/2017/220864A1
The present invention is related to an enzyme that allows efficient removal of fructan from grain and vegetable raw material. The enzyme according to the invention produces grain and vegetable material having a fructan content significan...  
WO/2017/220778A1
The present invention relates to a mix for the production of leavened bread rolls containing at least flour, yeast and water, the said mix having – a water/flour weight ratio of between 0.8 and 1, preferably a water/flour weight ratio ...  
WO/2017/214673A1
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...  
WO/2017/215216A1
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixi...  
WO/2017/207930A1
The present invention concerns a method for producing and cooking rusks (1) comprising at least the following steps: - cooking a loaf of bread in a loaf pan; - removing said loaf from the pan; - cutting said loaf into slices (2); said me...  
WO/2017/207663A1
The present invention relates to the field of poly- and oligosaccharides and their dietary effects. In particular it relates to a method of producing an α-glucan containing (α1→3) linked D-glucose units. The invention also provides a...  
WO/2017/207788A1
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...  
WO/2017/205337A1
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or iso...  
WO/2017/198650A1
The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food produc...  
WO/2017/189886A1
A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shel...  
WO/2017/186890A1
The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.  
WO/2017/186891A1
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.  
WO/2017/187371A1
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...  
WO/2017/178879A1
The present invention relates to novel freeze-resistant baker's yeast (Saccharomyces cerevisiae) strains and uses thereof, for example for the preparation of fresh or frozen dough products, e.g., bread. It provides freeze-resistant baker...  
WO/2017/178556A1
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...  
WO/2017/162137A1
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...  
WO/2017/162137A8
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...  
WO/2017/162782A1
The present invention concerns a method for producing a food product defined as a pastry, in particular a so-called pastry dough, for example puff pastry dough, shortcrust pastry dough or similar, that is ready to fill, and the constrain...  
WO/2017/158598A1
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.  
WO/2017/146911A1
Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal piece...  
WO/2017/142904A1
Lipase enzymes and methods of using the lipases in a baking for improving the volume, stability, tolerance of a baked product and/or reducing and reducing or eliminating the use of DATEM.  
WO/2017/138489A1
The present invention pertains to a method for enhancing the fermentation capacity and ethanol yield of yeast. Specifically, the present invention pertains to: a method for enhancing the fermentation capacity of yeast that involves causi...  
WO/2017/137487A1
The present invention deals with a method of improving properties in a high fiber baked product comprising treating fibers with a cellulase for a period of at least 15 minutes; mixing the cellulase treated fibers with flour and other bak...  

Matches 1 - 50 out of 5,531