| Document |
Document Title |
|
WO/2021/245662A1 |
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...
|
|
WO/2021/243147A1 |
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...
|
|
WO/2021/229022A1 |
A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm o...
|
|
WO/2021/219793A1 |
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated orga...
|
|
WO/2021/211196A1 |
A packaged food product (2) includes a container (5) having at least one dough product (26-31) and a cup (36;36a) within the container (5). The cup (36;36a) includes at least one sidewall (50), a plurality of tapered guide members (100; ...
|
|
WO/2021/190990A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one ...
|
|
WO/2021/190989A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to- use, fresh dough pieces; a dough assembly comprising said packed dough product; a m...
|
|
WO/2021/172454A1 |
[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characte...
|
|
WO/2021/158725A1 |
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is pr...
|
|
WO/2021/144734A1 |
A preparation (1) used for the fermentation of a food product mixed with water or containing water comprises: a substance (11), derived from the fruit of the baobab tree and dehydrated, and an additive (12), based on carbohydrates.
|
|
WO/2021/144282A1 |
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...
|
|
WO/2021/140599A1 |
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough ex...
|
|
WO/2021/132391A1 |
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content...
|
|
WO/2021/116198A1 |
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.
|
|
WO/2021/110509A1 |
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.
|
|
WO/2021/089869A1 |
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...
|
|
WO/2021/074056A1 |
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...
|
|
WO/2021/069656A1 |
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.
|
|
WO/2021/044380A1 |
The present disclosure includes methods and compositions using pregelatinized pea starch in fried batter coatings to provide viscosity, to prevent sedimentation by eliminating the need for other hydrocolloids such as xanthan or guar gum,...
|
|
WO/2021/044011A1 |
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...
|
|
WO/2021/034561A1 |
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.
|
|
WO/2021/028507A1 |
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...
|
|
WO/2021/019252A1 |
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...
|
|
WO/2021/013936A1 |
The present invention relates to a process for preparing a non-yeast baked product comprising i. preparing a dough comprising adding a composition comprising natamycin having needle shaped crystals to the dough wherein the mean length of...
|
|
WO/2020/260792A1 |
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...
|
|
WO/2020/219595A1 |
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.
|
|
WO/2020/218965A1 |
The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspe...
|
|
WO/2020/213120A1 |
Provided is a bakery food mix from which bakery food having a favorable food texture and melting feeling in the mouth can be produced. Said bakery food mix contains 1-40 mass% of modified wheat flour, wherein: when a 10 mass% aqueous sus...
|
|
WO/2020/214987A1 |
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.
|
|
WO/2020/212425A1 |
The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrat...
|
|
WO/2020/182879A1 |
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.
|
|
WO/2020/182915A1 |
The present invention relates to a dry mix for the preparation of a potato-based puff pastry, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granule...
|
|
WO/2020/170252A1 |
The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a gr...
|
|
WO/2020/169984A1 |
The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manuf...
|
|
WO/2020/166652A1 |
A baked dough food according to the present invention comprises 1 to 25 mass% of whole grain flour, 1 to 15 mass% of starch, and 1 to 15 mass% of sugar alcohol. The baked dough food preferably also contains 1 to 30 mass% of a sugar. The ...
|
|
WO/2020/128578A1 |
The present invention discloses an eggfree waffle dry mix (EFWDM) to prepare eggless waffle without adding external substance apart from making dough by adding water to the EFWDM and baking the batter for 3 to 5 minutes. The EFWDM contai...
|
|
WO/2020/130062A1 |
A low sugar flour mix, characterized in containing, relative to the total mass of the mix, at least 25 mass% of a dietary fiber material, 3-30 mass% of gluten, and 1-20 mass% of underground starch, and no more than 60 mass% of wheat flou...
|
|
WO/2020/097311A2 |
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...
|
|
WO/2020/048784A1 |
The present invention relates to processes for determination of sprouts/germ buds contaminated with microorganisms, in particular with pathogenic microorganisms inter alia for the production of bakery goods and/or precursors thereof, in ...
|
|
WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
|
|
WO/2020/031305A1 |
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...
|
|
WO/2020/021438A1 |
A method of making a food kit (1) intended for on-demand preparation of fresh filled pasta (P), such as tortelli, ravioli, panzerotti and the like with much the same properties as homemade fresh pasta, the method comprising making first ...
|
|
WO/2020/015816A1 |
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a compos...
|
|
WO/2020/012238A1 |
The present invention discloses an eggfree loukoumades dry mix (EFLDM) to Prepare loukoumades without adding external substance apart from making dough by adding water to the EFLDM and deep frying the batter for 3 to 5 minutes. The EFLDM...
|
|
WO/2019/238423A1 |
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...
|
|
WO/2019/234042A1 |
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.
|
|
WO/2019/201725A1 |
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...
|
|
WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
|
|
WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
|
|
WO/2019/188146A1 |
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...
|
