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WO/2012/010592 |
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...
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WO/2012/010593 |
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...
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WO/2011/162465 |
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...
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WO/2011/154529 |
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.
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WO/2011/138303 |
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.
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WO/2011/133124 |
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...
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WO/2011/127013 |
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...
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WO/2011/124041 |
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...
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WO/2011/119739 |
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...
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WO/2011/114251 |
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...
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WO/2011/101556 |
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...
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WO/2011/101556 |
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...
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WO/2011/091156 |
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.
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WO/2011/091156 |
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.
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WO/2011/087152 |
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...
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WO/2011/072925 |
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...
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WO/2011/070101 |
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...
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WO/2011/068902 |
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...
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WO/2011/068902 |
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...
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WO/2011/064146 |
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...
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WO/2011/063473 |
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...
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WO/2011/063841 |
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...
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WO/2011/042359 |
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.
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WO/2011/039324 |
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 ...
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WO/2011/036304 |
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...
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WO/2011/032523 |
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.
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WO/2011/027317 |
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...
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WO/2011/026877 |
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...
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WO/2011/025370 |
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...
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WO/2011/009747 |
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...
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WO/2011/007404 |
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...
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WO/2011/005241 |
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...
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WO/2010/146260 |
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...
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WO/2010/146260 |
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...
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WO/2010/142697 |
The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.
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WO/2010/142695 |
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.
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WO/2010/137982 |
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...
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WO/2010/133470 |
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...
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WO/2010/124975 |
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...
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WO/2010/124206 |
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.
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WO/2010/122165 |
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...
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WO/2010/119874 |
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...
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WO/2010/115754 |
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...
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WO/2010/117053 |
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...
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WO/2010/117048 |
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...
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WO/2010/073283 |
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WO/2010/095939 |
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 ...
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WO/2010/095939 |
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 ...
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WO/2010/092550 |
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...
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WO/2010/082053 |
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...
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