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WO/1996/013981A1 |
The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid pr...
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WO/1996/012799A1 |
Thioredoxin, a small dithiol protein, is a specific reductant for major allergenic proteins present in widely used foods from animal and plant sources. All targeted allergenic proteins contain disulfide (S-S) bonds that are reduced to th...
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WO/1996/011577A1 |
Unbaked or pre-baked dough products such as pizzas or short-crust doughs have improved microwave properties when the products are provided with a moisture barrier layer. Therefore, the pre-moulded dough comprises: 25-65 % flour, 0-40 % f...
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WO/1996/011587A1 |
A fat mimetic system using a unique combination of starch, cellulose and protein as well as optional gum and flavoring.
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WO/1996/010927A1 |
'alpha'-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo penta...
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WO/1996/009768A1 |
Ready-to-bake, frozen bread dough, comprises: a flour-component and (on flour): 30 - 70 % water, 0 - 10 % fat, 0 - 3 % milk-protein, 0.5 - 8 % yeast or chemical leavener, 0.1 - 4.0 % emulsifier, 0 - 10 % sugar (if sugar is absent, the fa...
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WO/1996/009769A1 |
Ready-to-bake, frozen brioche dough comprises: a flour-component, and (on flour) 40 - 70 wt.% of water, 10 - 30 wt.% of fat, 2 - 15 wt.% of whole-egg, 3 - 10 wt.% of yeast or chemical leavener, 0.1 - 4.0 wt.% of emulsifier, wherein the f...
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WO/1996/008978A1 |
Food product based essentially on non-bread flour plants having cohesion characteristics. Such a plant may be a non-bread making cereal, such as sorghun, corn, rice or a plant other than a cereal such as soya bean or manioc. The disclose...
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WO/1996/008973A1 |
Improved rye-derived bread improvers are provided which can be incorporated into otherwise conventional wheat-based doughs to give increases in loaf volume and crumb quality. The improvers include a water soluble alkaline proteinaceous s...
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WO/1996/008972A1 |
A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbi...
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WO/1996/008976A1 |
Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A met...
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WO/1996/006536A1 |
A dough conditioner is described wherein the dough conditioner is soybean peroxidase or an aqueous extract of soybean hulls.
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WO/1996/004798A1 |
A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17 % and about 30 % by weight, "low heat" non-fat dry milk solids present in an amount between about 9 % and about 100 % ba...
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WO/1996/003891A1 |
A granular starch or flour which is both thermally-inhibited and pregelatinized is used as an ingredient in various foods. The starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared ...
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WO/1996/003890A1 |
A method is proposed of producing novel cereal gluten fractions from cereal gluten: the cereal gluten is first submitted to an extraction using alcohol and the extract is then centrifuged and divided into a residue and a first sediment; ...
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WO/1996/004315A1 |
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
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WO/1996/004316A1 |
This invention covers pregelatinized starches and flours that are thermally inhibited and that exhibit a noncohesive texture when dispersed or dissolved in cold water.
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WO/1996/003892A1 |
A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared by dehydratin...
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WO/1996/003056A1 |
A process for the formation of clathrate inclusion complexes comprising suspending a suitable starting material such as acetylated starch in water, heating the resulting suspension past the gelation point of the starting material, coolin...
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WO/1995/035026A1 |
The invention relates to a transgenic or mutated plant having genomic material which alters the normal starch synthesis pathway within the plant. More specifically, the present invention relates to a plant having a genotype which creates...
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WO/1995/034221A1 |
An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0 % to 2 % by weight of moisture, from about 5 ...
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WO/1995/034222A1 |
The flavouring composition of the invention contains the diglyceridic fraction of a hydrolysate of plant or animal fat, optionally in combination with other substances susceptible of improving the impact and mouthfeel of said composition...
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WO/1995/033384A1 |
A process for producing fully and uniformly gelatinised hulled oats comprising the steps of: (i) adding water to the oats; and (ii) subjecting the moist oat product of step (i) to sufficent temperature and pressure for a suitable period ...
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WO/1995/030344A1 |
A microwave cookable coating comprises an aqueous mixture of starch, cellulose gum, flour, enzyme additive and additional ingredients wherein the enzyme additive comprises one or more alpha amylases optionally together with one or more f...
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WO/1995/028849A1 |
A stable and non-separable composition comprised of starch and oil can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and in...
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WO/1995/027407A1 |
The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, said process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to ...
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WO/1995/026641A1 |
A low fat, low calorie substitute fat food stuff emulsion and method for making the same is disclosed, the emulsion substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The emulsion can...
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WO/1995/025440A1 |
The invention provides palatable sugar beet compositions consisting essentially of sugar and non-starch polysaccharides (dietary fibre), said material comprising 40-80 % w/w of sugar and having a malty taste. The invention also provides ...
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WO/1995/025432A1 |
An anhydrous cheese-based product is provided which may be made into a cheese-based dry flake for incorporation into baked goods anf flour confections, or which may be used in the preparation of snack items. The cheese-based product comp...
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WO/1995/024906A1 |
Blood glucose levels in patients with Diabetes Mellitus is stabilized at 60 mg/dl for at least 6 hours by ingesting a complex carbohydrate, preferably uncooked cornstarch, in the dose of about 0.1 to 1.0 gram per kilogram of body weight.
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WO/1995/023523A1 |
Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied wi...
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WO/1995/020328A1 |
A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in intermediate and high moisture systems...
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WO/1995/020326A1 |
A composition that is a composite of cellulose and a surfactant and foods containing the composite. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or fun...
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WO/1995/017823A1 |
The present invention relates to a process for preparing a baked food product containing little or no fat, said process comprising: (a) preparing an initial mixture comprising from about 10 % to about 35 % by weight, as a percentage of t...
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WO/1995/017099A1 |
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and (on flour); 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier; the flour-component being composed of: 80-99 wt.% natural flour, 20-1 wt.% artificial...
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WO/1995/016362A1 |
An efficient process for producing food, livestock feed and aquacultural feed which are excellent in the effects of preventing and suppressing cancer, treating osteoporosis and suppressing immune responses and can be taken in large quant...
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WO/1995/016355A1 |
The invention relates to sugar-free confectionery products (including fine-bakery wares and kinds of biscuits) which, in addition to the otherwise usual components of the corresponding common confectionery products, contain instead of su...
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WO/1995/015698A1 |
A process for producing decomposable, thin-walled molded articles such as cups, plates, fast-food packaging, trays, flat sheets or the like, involves applying a starch-based baking material on the lower part of a multipart, preferably tw...
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WO/1995/014397A1 |
An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough ma...
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WO/1995/013801A1 |
Delivery to the colon of fatty acids especially Short Chain Fatty Acids (SCFA) can be effected by covalently linking SCFA to a carrier that is preferably a form of carbohydrate, by an ester link. The SCFA is protected by its link with th...
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WO/1995/013706A1 |
The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in...
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WO/1995/011599A1 |
A baked snack product (1) comprises an envelope (2) and a filling, the filling (4) being the baked product of a mixture comprising a starch-based crumb material, a fat and a binding material, the envelope (2) having a moisture content of...
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WO/1995/009534A1 |
The present invention relates to a pastry based on natural fruits and fabricated with integral flour, at least one natural fruit selected amongst banana, pineapple, mango, guava, mam� (apricot from the West Indies), eggs, sugar, vegeta...
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WO/1995/007632A1 |
Ready-to-eat cereals containing psyllium are described. The cereals contain psyllium which has been extruded and prewetted, that is, admixed with water prior to mixing with other cereal ingredients. The prewetted psyllium, when combined ...
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WO/1995/007631A1 |
The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for purposes such as increasing dietary fiber or fo...
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WO/1995/007627A1 |
The invention provides for a dough product, that is enriched with a psyllium composition. The psyllium may range from about 1.0 to about 5.0 grams per one ounce. The dough product can include an amount of gluten to increase its volume. A...
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WO/1995/005088A1 |
A processed bean-curd refuse food comprising a highly viscous liquid which contains cut bean-curd refuse roughage and water-soluble polysaccharides discharged from the bean-curd refuse roughage.
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WO/1995/004462A1 |
The invention concerns rye-flours with either less than 7 wt% protein or with more than 12 wt% protein. These flours can be obtained as the result of classification of rye-flour with 7-12 wt% protein.
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WO/1995/002044A1 |
A DNA construct comprising a DNA sequence encoding an enzyme exhibiting protease activity, which DNA sequence comprises the DNA sequence shown in SEQ ID No. 1 or 2 or an analogue of any of these sequences being at least 80 % homologous t...
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WO/1995/001731A1 |
The invention process comprises heating a dough containing soybean protein, starch, dietary fiber, plant foaming agent and water each in a specified proportion, and the invention dough is one used in this process. This process can provid...
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