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WO/2020/196440A1 |
The purpose of the present invention is to provide breads which are capable of maintaining sufficient dough rising properties and texture without inhibiting the gluten network of the breads even when a comparatively large amount of powde...
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WO/2020/195020A1 |
The present invention addresses the problem of providing: a plastic oil-and-fat composition for making bread, the plastic oil-and-fat composition having filling suitability during preparation, and good kneading suitability for dough, whi...
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WO/2020/188694A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing a cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a hea...
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WO/2020/182879A1 |
A method of producing a par-baked product dough, comprising incorporating into the dough a phospholipase enzyme and a GH8 xylanase.
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WO/2020/182915A1 |
The present invention relates to a dry mix for the preparation of a potato-based puff pastry, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granule...
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WO/2020/181331A1 |
The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to f...
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WO/2020/177431A1 |
A preparation method for a Hericium erinaceus highland barley biscuit, comprising: crushing and sieving a Hericium erinaceus dry article and highland barley that has been subjected to impurity removal, cleaning and drying, extruding and ...
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WO/2020/181012A1 |
The present disclosure relates to optically transparent plant-derived products that are capable of dissolution in water.
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WO/2020/174258A1 |
The present invention relates to an edible drinking straw made from natural ingredients, where a batch of premix powder comprises 50-75 wt% wheat flour, 4-14 wt% com flour, 5-15 wt% oat flour, 8-18 wt% sweetener, and 0.1-3 wt% on-demand ...
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WO/2020/172839A1 |
A low-fat, high-fiber food product, comprising, in parts by weight, 100-180 parts of broccoli, 130-250 parts of quinoa, 30-50 parts of high-gluten flour, 30-50 parts of egg white, 5-10 parts of yeast, 40-70 parts of oats, 10-30 parts of ...
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WO/2020/172841A1 |
Disclosed in the present invention are a formulation of an Agriophyllum squarrosum biscuit and a preparation method therefor. The formulation comprises Agriophyllum squarrosum powder, low-gluten flour, yeast, pumpkin powder, fried Agriop...
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WO/2020/169984A1 |
The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manuf...
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WO/2020/169545A1 |
The present invention relates to a method for reducing fructan in a fructan-containing food product, comprising adding an invertase belonging to enzyme classification EC 3.2.1.26 to the food product, and incubating the food product with ...
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WO/2020/145371A1 |
The purpose of the present invention is to provide a method for modifying a starch-containing food. The present invention pertains to a method for manufacturing a starch-containing food, said method comprising: adding an amylomaltase d...
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WO/2020/145930A2 |
The invention is related to a method of development and selection of baker's yeast strains that can exhibit high raising activity in sweet and/or lean dough in the bakery and pastry industries, the method comprises the steps of; (i) deve...
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WO/2020/136299A1 |
A pancake with high protein content is described, between 10-45% by weight, and comprising at least egg white protein. The concentration in egg white protein is greater than 5%. The pancake is adequate as a food supplement in low-calorie...
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WO/2020/120815A1 |
The invention relates to a preparation of ingredients comprising alpha-cyclodextrin and other ingredients which permit the production of a mass suitable for processing in the traditional manner and the production of a bread with reduced ...
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WO/2020/115325A1 |
A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food produ...
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WO/2020/111059A1 |
Provided is a method for producing a food, the method comprising: a step for obtaining a mixture for an outer layer by mixing a food material with one or two ingredients (A) selected from the group consisting of ingredient (A1) and ingre...
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WO/2020/112777A1 |
The subject invention provides compositions and methods for enhancing the quality of bread and other baked goods. By baking the bread or other baked goods with a yeast-based biopreservative composition, the subject invention provides met...
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WO/2020/109369A1 |
Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.
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WO/2020/112385A1 |
Described herein is non-grain composition, comprising at least a thermally inhibited or HMT waxy tapioca starch having a post-retort viscosity of less than 1500 centipoise. Such composition can be used for retort food applications; shelf...
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WO/2020/107383A1 |
An edible composition, comprising rice bran oil and an edible powder, where the rice bran oil is provided with oryzanol of which the concentration is 2500 ppm or more, and the content of the rice bran oil is 4 wt% to 23 wt% in terms of t...
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WO/2020/110914A1 |
Provided is a method for producing a bakery food, the method comprising a step for preparing bakery dough that includes an edible oil and fat composition containing an edible oil and fat having a solid oil content of 5% or less at 20°C,...
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WO/2020/105935A1 |
A method for manufacturing a high-protein bread according to the present prevention comprises: a kneading step of making a dough from a mixture containing whey protein; a fermenting step of fermenting the dough at 25 to 30℃ for 20 to 6...
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WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/086313A1 |
A food sheet is disclosed for use in connection with the preparation of a food product. One example food sheet is disclosed to include a base material that is dissolvable at a predetermined environmental condition and a grease agent cont...
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WO/2020/074782A1 |
It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the...
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WO/2020/075688A1 |
Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...
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WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
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WO/2020/065091A1 |
The disclosure relates to a consumable product comprising malted wheat and/or a leachate of malted wheat, wherein said consumable product induces endogenous production of antisecretory factor (AF) protein and/or fragments thereof in a su...
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WO/2020/067390A1 |
The present invention pertains to a production method for dough for bread or the like, a production method for bread or the like and a method for inhibiting the reduction of moist feeling of bread or the like, and a starch composition th...
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WO/2020/065480A1 |
A dough is suitable for making a fortified gastronomic composite food and comprises mainly or essentially a flour of cereal, dietary fibers, at least a fat or edible oil, at least one egg, as well as at least one essential amino acid and...
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WO/2020/058488A1 |
The present invention provides new products containing no added sugar and/or fat.
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WO/2020/053066A1 |
The present invention relates to a cereal product dough comprising native buckwheat starch, the use thereof and to a process of fabricating a cereal product.
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WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
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WO/2020/053425A1 |
The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water,...
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WO/2020/047656A1 |
Fumonisins are a type of mycotoxin that contaminate different products, for example, feed and food products, including corn-based products, which can lead to serious health risks to humans and livestock. Current methods for detoxifying f...
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WO/2020/048784A1 |
The present invention relates to processes for determination of sprouts/germ buds contaminated with microorganisms, in particular with pathogenic microorganisms inter alia for the production of bakery goods and/or precursors thereof, in ...
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WO/2020/040712A2 |
The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.
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WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/039068A1 |
A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; dryi...
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WO/2020/035833A1 |
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream ...
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WO/2020/035704A1 |
Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 t...
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WO/2020/030819A1 |
Packaged aquafaba having a protein content by weight of at least 0.5%. The packaged aquafaba is provided in liquid form and packaged in a pouch. Methods of making aquafaba and of using aquafaba and the products resulting therefrom are al...
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WO/2020/031305A1 |
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...
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WO/2020/027683A1 |
The present invention relates to the industrial process for the production of apple pomace flour (peel, seed, stem and pulp) after juicing. Dry apple pomace with low water content (4-6%) and activity (0.2 - 0.4) obtained by dehydration (...
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WO/2020/026995A1 |
Provided is an improver for baked confections (but excluding sponge cake) comprising a component (A) that satisfies the following conditions (1) to (5): (1) having a starch content of at least 75 mass%; (2) containing 3-45 mass% of starc...
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