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WO/2014/136637A1 |
The problem addressed by the present invention is to provide: an emulsified oil composition that easily fits in with confectionary production and bread production dough, and obtains high foaming power and foam stability; and confectionar...
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WO/2014/134505A1 |
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2...
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WO/2014/128873A1 |
Provided is an excellent composition for dough-based foods, said excellent composition being capable of yielding goods which suffer from little deterioration of mouthfeel. The excellent composition is selected from the group consisting o...
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WO/2014/124509A1 |
The present patent application relates to the production of wheat flour improving powders incorporating liquid enzymes and liquid emulsifiers previously treated enzymatically in food grade adsorbers. More specifically, it relates to the ...
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WO/2014/112960A2 |
The present invention relates to a bakery product without acrylamide and a production method thereof, which comprises the steps of mixing the ingredients (11), preparing Maillard reaction products (12), forming the dough by mixing the in...
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WO/2014/110675A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2014/107687A1 |
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provi...
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WO/2014/104250A1 |
This baked confectionery includes: 4.0-12.0 mass% of insoluble dietary fibre; 10.0-30.0 mass% of protein; and 8.0-15.0 mass% of lipids. The insoluble dietary fibre includes insoluble dietary fibre derived from wheat bran.
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WO/2014/104249A1 |
A baked snack containing 5.0 to 20.0 mass% of insoluble dietary fiber and 20 to 45 mass% of starch and having a gliadin content of 1.1 mass% or less, the insoluble dietary fiber including cereal-bran-derived insoluble dietary fiber.
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WO/2014/102835A1 |
The invention comprises composition and methods of making composition, the composition comprising at least insoluble dietary fiber, food additives and, optionally, soluble dietary fiber; wherein calories of the composition do not exceed ...
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WO/2014/104251A1 |
This baked confectionery includes, per a total of 100 parts by mass of wheat flour and an insoluble-dietary-fibre-containing flour, a total of 20-65 parts by mass of fat having a melting point of not more than 20˚C and fat having a melt...
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WO/2014/103833A1 |
[Problem] The present invention addresses the problem of obtaining a physical property improvement agent for improving the physical properties of a variety of wheat-based foods such as bread, baked goods containing wheat flour, and noodl...
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WO/2014/092531A2 |
The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-f...
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WO/2014/085838A2 |
Method for producing a dough for baked goods comprising the steps (i) softening the grain, which is a cereal grain, (ii) grinding the grain, whereby a dough is created, and (iii) resting the dough, wherein the grain is softened in water ...
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WO/2014/087737A1 |
Provided is a pizza having excellent stretchability and workability as well as a crispy texture after baking without undergoing a retarding step for resting the dough prior to spreading. Manufacture of pizza dough, wherein a water-solubl...
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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/2014/067637A1 |
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...
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WO/2014/068226A1 |
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by me...
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WO/2014/066632A1 |
The present invention relates to a novel phospholipid emulsifier composition allowing stabilising water-in-oil emulsions, and to a novel process for the preparation of such emulsions involving a counter-current extraction process involvi...
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WO/2014/064231A1 |
The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.
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WO/2014/060505A1 |
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...
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WO/2014/053870A1 |
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...
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WO/2014/050488A1 |
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...
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WO/2014/044891A1 |
The invention relates to novel strains of the Lactobacillus brevis species for use in sourdough The invention relates to the use of the CECT 8183, CECT 8181 and CECT 8182 strains of Lactobacillus brevis, for the production of GABA and GA...
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WO/2014/041358A1 |
Method and apparatus for dough production which comprises a first phase in which during combining ingredients to produce the dough the introduction of yeast is delayed until water, ascorbic acid and flour have been combined, and a second...
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WO/2014/040519A1 |
A flour product whitener, containing polysaccharide alcohol; when the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.1-10 parts by mass in every 100 parts by mass of total flour in the fl...
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WO/2014/042237A1 |
The purpose of the present invention is to provide a novel protein that can be used for a variety of purposes and has saccharide oxidase activity. The present invention provides a protein having the following physicochemical properties. ...
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WO/2014/037877A1 |
A food product or a seasoning for food product for the reduction of protein load in a subject, characterized in that it comprises bentonite or montmorillonite, is disclosed. Said subject is selected from the group consisting of: a subjec...
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WO/2014/026782A1 |
The subject matter of the invention is a dough for producing a baked product, containing flour, fat and sweeteners. The proportion of flour contains at least 10 wt. % of sunchoke flour and the dough contains at least 1 wt. % of a flavour...
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WO/2014/027139A1 |
The present invention relates to a method for reducing the content of gluten proteins in a cereal starch fraction, wherein gluten protein comprises proline, and wherein the method comprises the step of: a) subjecting the cereal starch fr...
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WO/2014/020607A1 |
The present disclosure provides a dough comprising flour and particulate plant material, the dough being characterized by a malleable mass with the particulate plant material being distributed therein, the plant being a member of the Duc...
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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/2014/022414A1 |
Unpurified or low pure soy phosphatidylserine is used to make cochleates. The cochleates contain about 40-74% soy phosphatidylserine, a multivalent cation and a biological active. A preferred cochleate contains the antifungal agent ampho...
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WO/2014/017139A1 |
The present invention addresses the problem of devising an effective production method whereby the volume of Danishes is increased and the texture of Danishes is improved. The present invention can make Danishes, of which the volume afte...
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WO/2014/010548A1 |
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present i...
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WO/2014/008578A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2014/003546A1 |
The present invention relates to a liquid bread improver suitable for preparing bakery foods comprising proteins, salt, enzymes, a bread improvement agent and water, wherein the salt is present in 5 to 20 wt.% of the liquid bread improve...
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WO/2014/002310A1 |
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the f...
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WO/2013/182518A2 |
There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000µm; wherein the food ingredient and ...
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WO/2013/181077A2 |
A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, t...
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WO/2013/175119A1 |
A bran-rich pellet for producing a wholemeal baked or pastry product, that can be obtained by extrusion of a dough prepared from a powdered formula comprising the following elements, in amounts by weight expressed as a weight percentage ...
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WO/2013/167749A1 |
The present invention relates to a salt replacement product comprising homogeneous particles of: (a) 5- 70 wt% of one or more extracts from fungi, like from mycelia or mushrooms; (b) 10- 80 wt% of a chloride salt of a metal that is accep...
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WO/2013/162802A1 |
Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the ...
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WO/2013/154030A1 |
[Problem] To provide a highly safe preparation, method and the like whereby the qualities of at least one product selected from among breads, confectioneries, doughnuts, pies and Chinese dumpling skins can be easily and effectively impro...
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WO/2013/153505A1 |
Flour from oil cake of cold pressed oil from the seed of Styrian oil pumpkin is a product of powder composition, greenish colour and pleasant aroma with smell to pumpkin seed. Product obtained from oil-cake () which is a residue upon the...
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WO/2013/144823A1 |
A baking enzyme composition is disclosed to enhance the functional properties of the intrinsic gluten-forming proteins of baking flour in doughs and baked products to improve the baking performance of baking flour. Said enzyme compositio...
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WO/2013/135822A1 |
The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising pol...
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WO/2013/133138A1 |
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...
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WO/2013/129051A1 |
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...
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WO/2013/122249A1 |
[Problem] To provide a method for modifying water retention during moist heating of a starch processed product. [Solution] Modification processing is performed for maintaining the water balance in processed grain, wherein a raw material ...
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