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WO/2015/162087A1 |
The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the a...
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WO/2015/158735A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
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WO/2015/132825A1 |
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...
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WO/2015/121237A1 |
The invention relates to an instant mix, in particular for soft serve ice cream, which contains at least proteins and fat and/or oil, said proteins being a powder or are in a powdery form in a powder mix. Said mixture is characterized in...
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WO/2015/087992A1 |
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....
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WO/2015/024097A1 |
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods whi...
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WO/2015/026896A1 |
An improved system and method to produce a bread or pizza product is disclosed. Bread or pizza products that produced with the system and method are also disclosed. The bread or pizza products are intended for commercial manufacture with...
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WO/2015/017372A1 |
Disclosed herein include embodiments related to an ultra-high surface area French Fry product extruded from dough by a device and requiring a fraction of the cooking time compared with standard French fries, as well as producing a French...
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WO/2015/011813A1 |
Provided are a hardening inhibitor for baked goods in order to obtain baked goods in which hardening is inhibited, a method for inhibiting hardening of baked goods, a method for manufacturing baked goods, and a mix flour for baked goods;...
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WO/2014/200471A1 |
Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high n...
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WO/2014/193422A1 |
A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight...
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WO/2014/193421A1 |
A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less...
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WO/2014/193417A1 |
A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening c...
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WO/2014/181826A1 |
The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough....
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WO/2014/172113A2 |
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.
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WO/2014/164239A1 |
A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first...
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WO/2014/161876A1 |
The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour,...
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WO/2014/157837A1 |
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, therey lowering the intake of sugar, which may cause disease such ...
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WO/2014/143328A1 |
Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition ma...
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WO/2014/108105A1 |
The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at lea...
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WO/2014/087386A1 |
The invention relates to durum wheat flour wherein the particle size (D90) of at least 90 % of the grains is smaller than 200 µm and wherein the damaged starch content is higher than 8 %.
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WO/2014/084477A1 |
Provided are a rice dough composition and rice dough prepared therefrom. The rice dough composition comprises rice flour, cellulose ether, gums and an emulsion. Using the abovementioned rice dough composition, rice dough which gluten-sen...
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WO/2014/080369A1 |
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.
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WO/2014/064402A1 |
The invention relates to methods and apparatus for the preparation of a pastry crumb product (32) comprising flour and fat. The method and apparatus include preparing of the pastry crumb product (32) using a food processing apparatus (18...
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WO/2014/052214A1 |
An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixin...
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WO/2014/051256A1 |
The present invention relates to well-being thin pizza dough made using ingredients beneficial to health, which is characterized in that it comprises, with respect to 5000-5100 parts by weight of wheat flour: 250-400 parts by weight of m...
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WO/2014/052216A2 |
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface a...
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WO/2014/052217A1 |
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not mo...
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WO/2014/021181A1 |
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardenin...
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WO/2013/169619A1 |
A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening a...
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WO/2013/161303A1 |
Provided are a bread yeast that functions to increase dough tensile strength, prevent molding, and realize a high sugar-fermenting force in high-sugar dough, as well as bread dough and bread that use the yeast. When this bread yeast is u...
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WO/2013/160370A1 |
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophosp...
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WO/2013/122969A1 |
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shorteni...
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WO/2013/114048A1 |
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...
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WO/2013/090247A1 |
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design...
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WO/2013/082269A1 |
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...
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WO/2013/077480A1 |
The present invention relates to a dough composition for deep-fried products, containing poly(γ-glutamic acid), and more specifically, to a dough composition for deep-fried products, containing poly(γ-glutamic acid), wherein it is poss...
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WO/2013/071406A1 |
The inventor has provided a new fat emulsification composition, based on a flax emulsifier. The emulsifier is a natural ingredient that provides an alternative to conventional chemical emulsifiers. The minimal ingredients of the emulsifi...
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WO/2013/060486A1 |
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...
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WO/2013/051561A1 |
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...
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WO/2013/043659A1 |
Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for ma...
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WO/2013/028071A1 |
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: - maltogenic amylase in an amount of 750-75,000...
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WO/2013/019148A1 |
The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is c...
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WO/2012/150230A2 |
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably we...
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WO/2012/128266A1 |
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...
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WO/2012/108377A1 |
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...
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WO/2012/106176A2 |
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening co...
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WO/2012/072778A1 |
The invention relates to a pre-dosed sachet for a predetermined amount of flour of a bakery preparation intended to be used in a domestic breadmaking machine, characterized in that it comprises a first compartment (100) containing at lea...
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WO/2012/074575A1 |
A leavened dough and method of its preparation are provided. The leavener can include either yeast or a chemical leavener. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the us...
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WO/2012/066961A1 |
A composition that enables the hygroscopicity of sodium stearoyl lactylate to be improved is provided. The present invention pertains to a composition containing sodium stearoyl lactylate and dietary fiber.
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