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WO/2006/111779A1 |
The present invention relates to bakery products prepared with vegetable flakes. The bakery products according to the invention have high nutritional value, excellent organoleptic properties and are appetizing in appearance. The present ...
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WO/2006/109657A1 |
A bread suitable for heating in a microwave oven, the bread comprising a grain flour which comprises wheat flour as the main ingredient and has a crude protein content not smaller than 9% by weight and smaller than 11.5% by weight, and a...
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WO/2006/105957A1 |
Process for treating a dietary meal containing starch, so as to make the latter poorly digestible, comprising the steps of: feeding a continuous flow of a starch-containing meal into a turbo- reactor (A) comprising a horizontal-axis cyli...
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WO/2006/106706A1 |
Disclosed is a dough for use in the production of a baked cake having a high protein content, the dough having a high protein content and a shapability which can withstand an industrial continuous processing. In the preparation of a prot...
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WO/2006/102907A1 |
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermente...
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WO/2006/097949A1 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium lon...
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WO/2006/097415A1 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...
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WO/2006/093922A1 |
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...
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WO/2006/090017A1 |
The invention concerns a method for making vegetable- or fruit-bread and the products obtained by said method. The method consists in producing bakery products such as bread, buns or sandwich bread by substituting a large proportion, in ...
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WO/2006/088043A1 |
It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characteri...
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WO/2006/089239A1 |
Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to &agr -amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as dist...
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WO/2006/084626A1 |
This invention relates to a process for the preparation of bread and other bakery products leavened with Saccharomyces cerevisiae, the process comprising the addition of phenyl-lactic acid or a microorganism fermentation product that con...
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WO/2006/086149A1 |
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, o...
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WO/2006/082504A1 |
The present invention relates to bakery products and pasta with added acidified chitosan.
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WO/2006/077459A2 |
The present invention relates to a water-absorbing composition based on a mixture of one or more starches and pectins having thickening and/or gelling properties, for preventing water from getting out from food products before, while and...
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WO/2006/071797A1 |
The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber...
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WO/2006/065134A1 |
The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leave...
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WO/2006/064910A1 |
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...
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WO/2006/062410A1 |
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an a...
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WO/2006/057520A1 |
In a method for preparing bread including a step in which flour, a main source material, is mixed with other sub-materials, there is provided an improved method for preparing bread characterized in that transglutaminase (TGase) is added ...
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WO/2006/053642A1 |
A vital protein containing base material, such as vital gluten, which can be used as a food additive, such as a baking ingredient, is chemically modified by a thermal treatment in the presence of an aroma enhancer, such as amino acids, s...
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WO/2006/052270A1 |
This invention relates to fertilizer compositions containing phosphorus that is derived from steepwater, e.g., corn steepwater, and methods of making fertilizer from steepwater. In one implementation, steepwater is mixed with an alkaline...
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WO/2006/050228A1 |
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can ...
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WO/2006/046146A1 |
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...
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WO/2006/047512A2 |
A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1...
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WO/2006/040195A2 |
The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart d...
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WO/2006/041683A2 |
The present invention is a soy-based rice substitute comprising soy flour and water and having the appearance of rice grains. The invention also includes a process for preparing the same by intermixing soy flour and water to form a mixtu...
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WO/2006/035965A1 |
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...
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WO/2006/027796A2 |
A sweetener composition is described which augments full benefit of reduced calorific value associated through use of high intensity sweeteners as dominant sweetness contributors, and yet avoids problem of loss of favorable organoleptic ...
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WO/2006/027975A1 |
It is intended to provide a method of controlling the rising ratio of bread which comprises controlling the milling extent of cereal grains and using the thus milled product as a part of the starting materials for the bread.
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WO/2006/029405A1 |
The present invention generally pertains to new and useful pasta and noodle products with high-fiber and high-protein contents. The pasta and noodle products are made from non-traditional materials comprising a synthetic flour mixture. T...
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WO/2006/025207A1 |
A processed wheat flour food compounded with bilberry excelling in safety and cost and capable of stably coloring of processed wheat flour food to bluish purple; and a relevant method of coloring the same. There is provided a processed w...
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WO/2006/025112A1 |
A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery pre...
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WO/2006/018319A1 |
The present invention relates to plant cells and plants which are genetically modified, the genetic modification leading to the increase of the activity of a starch phosphorylating R3 protein in comparison with non-genetically-modified...
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WO/2006/017526A2 |
The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and ...
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WO/2006/016170A2 |
Premixes, flour enriched with same, mineral supplemented foodstuffs and methods of manufacture thereof. The present invention relates to a premix for addition to foodstuffs and more particularly farinaceous products and bread. Use of the...
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WO/2006/017212A1 |
A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with in...
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WO/2006/010053A1 |
A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product man...
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WO/2006/006579A1 |
The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in...
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WO/2006/004618A2 |
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...
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WO/2006/002985A1 |
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.
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WO/2006/002495A1 |
The present invention relates to a nutritional additive comprising arabinoxylans, which beneficially modulates the human intestinal flora. Furthermore, several food and beverage products comprising the additive are provided as well as me...
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WO/2006/004617A1 |
According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an amount of dietary fiber. The result is that fat and caloric content of cakes ...
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WO/2006/000066A2 |
The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal...
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WO/2005/122795A1 |
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...
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WO/2005/122778A1 |
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.
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WO/2005/120248A1 |
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100°F such tha...
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WO/2005/120238A2 |
An apparatus and method of controlling freezing in a liquid system is disclosed. The apparatus includes a heat exchanger having a initial zone characterized by a surface area to volume ratio. The apparatus also includes means for initiat...
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WO/2005/120252A1 |
The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The...
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WO/2005/112662A1 |
A powdered food additive preparation whose handling is easy. There is provided a powdered food additive preparation characterized in that an aqueous solution containing a powdering subject compound is supported on defatted soybean powder...
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