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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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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/2013/116593A1 |
Described herein are spread compositions having reduced levels of saturated an trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and u...
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WO/2013/111067A1 |
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...
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WO/2013/106277A1 |
Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food rip...
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WO/2013/103411A2 |
The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and m...
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WO/2013/092176A1 |
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...
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WO/2013/094897A1 |
The present invention relates to a method for producing food using prickly pear cactus fruit, comprising: a step (S100) of making acidic dough by using ingredients contained in prickly pear cactus fruit; a step (S200) of making a liquid ...
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WO/2013/092731A1 |
The present invention relates to a method for the relaxation of a dough in the process of making a bakery product. The method comprises using a protease which has high specificity for glutamyl residues as the only proteolytic component i...
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WO/2013/092024A1 |
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...
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WO/2013/092335A2 |
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...
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WO/2013/088920A1 |
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...
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WO/2013/089273A1 |
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...
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WO/2013/087354A1 |
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...
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WO/2013/083446A1 |
A noodle product prepared from flour, which flour comprises rice flour and a gluten-containing flour, such as wheat flour. The proportion of rice flour is in the range 10 to 40 % by weight based on the total amount of flour.
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WO/2013/079084A1 |
The present invention relates to a series of products namely cakes, biscuits, biscuit bars and puff pastries with different flavours such as vanilla and chocolate, made of a special mix composition. The final products are characterised b...
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WO/2013/082213A1 |
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in...
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WO/2013/075939A1 |
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...
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WO/2013/075940A1 |
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...
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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/2013/058309A1 |
The present invention relates to a bread which is low in protein and fine in texture, and more particularly, to a bread which is soft. A method for manufacturing a low protein bread of the present invention comprises a filler material ma...
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WO/2013/054309A2 |
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose...
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WO/2013/051388A1 |
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...
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