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WO/2010/147892A1 |
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hyd...
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WO/2010/144581A2 |
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based...
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WO/2010/144363A1 |
Batters are described having gellan gum, sodium alginate and monoglyceride emulsif ier. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about...
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WO/2010/140182A1 |
The present invention refers to food compositions comprising flour, glucomannan and a mixture of soluble prebiotic fibres. Particularly the prebiotic fibres are partially gel-forming and partially totally soluble, resulting in optimal al...
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WO/2010/137982A1 |
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/2010/135272A1 |
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellu...
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WO/2010/115754A1 |
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/2010/117950A1 |
Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingred...
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WO/2010/107021A1 |
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, ...
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WO/2010/098659A2 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2010/082053A2 |
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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WO/2010/077127A1 |
The invention relates to the use of flour containing a mixture of pulverised edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture ther...
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WO/2010/072753A2 |
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...
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WO/2010/072637A1 |
The invention relates to mixed crystals comprising a) leavening agents and b) 0.1 to 5000 ppmw, relative to the total amount of leavening agents, of crystallization promoters in the form of at least one polymer, wherein when using hydrop...
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WO/2010/071427A1 |
The present invention relates to a method of preparing a farinaceous dough comprising blending together flour, a pumpable fat composition, water and optionally other bakery ingredients, wherein the pumpable fat compositionhasa low satura...
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WO/2010/061412A1 |
The present invention relates to a new mixture of flours and antioxidants for the preparation of bakery products or for the preparation of fresh or dried alimentary pastas.
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WO/2010/059945A1 |
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
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WO/2010/046492A1 |
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 a...
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WO/2010/033755A2 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
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WO/2010/022721A2 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
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WO/2010/022764A1 |
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...
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WO/2010/016400A1 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2010/015554A1 |
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...
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WO/2010/011330A1 |
A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the su...
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WO/2010/006778A1 |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...
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WO/2010/004359A1 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...
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WO/2009/149948A1 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
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WO/2009/151422A1 |
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety...
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WO/2009/149947A1 |
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.
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WO/2009/147297A2 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/148467A1 |
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final...
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WO/2009/103770A9 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/129024A2 |
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...
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WO/2009/122900A1 |
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...
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WO/2009/117790A2 |
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...
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WO/2009/112464A1 |
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it a...
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WO/2009/107659A1 |
Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disc...
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WO/2009/107866A1 |
Disclosed is a method for preparing low-protein food, wherein by using α-glucosidase, it is possible to obtain a low-protein food having excellent flavor, texture and quality.
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WO/2009/108057A1 |
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention pro...
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WO/2009/108058A1 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2009/104194A2 |
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...
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WO/2009/101972A1 |
An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and bo...
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WO/2009/101215A1 |
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...
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WO/2009/098229A2 |
The present invention relates to the use of a parent AmyTS-23 alpha-amylase as well as variants, which variant has alpha-amylase activity and exhibits altered properties relative to the parent alpha-amylase in the production of food prod...
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WO/2009/097116A1 |
The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.
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WO/2009/092679A1 |
A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a) / (b) of greater than 2: 1, sugar, water and a...
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WO/2009/091035A1 |
Provided is a baked cake which can be sufficiently shaped even in the case of using an oligosaccharide having physiological functions such as decay resistance, an effect of promoting the growth of bifidobacteria, an effect of improving t...
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WO/2009/088083A1 |
Provided is a sponge cake which has no depression in the center even in the case of using a fructooligosaccharide which has physiological functions, for example, a decay resistance, an effect of promoting the growth of bifidobacteria, an...
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WO/2009/083265A2 |
The present invention covers the use of hyaluronan in foods, specifically in bakery goods and dough products.
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WO/2009/070466A1 |
A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of prep...
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