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WO/2021/023767A1 |
A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein...
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WO/2021/021208A1 |
A method of testing flour to determine whether sufficient non-native alpha amylase is included in the flour is described. The method uses viscoanalysis, and provides rapid results suitable for providing guidance on adjusting the levels o...
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WO/2021/020216A1 |
The present invention provides a method for producing a fat or oil composition for mold release, said composition having excellent mold release effect. A method for producing a fat or oil composition for mold release, said composition ...
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WO/2021/006409A1 |
The present invention relates to a health functional food product prepared by fermenting a dough containing whey. More specifically, the present invention relates to a health functional bakery product prepared by the steps comprising : p...
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WO/2020/260792A1 |
Disclosed is a pie dough for deferred use, characterized in that it comprises, in percent by weight of the finished product: - wheat flour: 45-55; - water: 20-30; - fat: 20-30; - salt: 0.9-1.3; -homofermentative lactic acid bacteria: 0.0...
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WO/2020/251644A1 |
An egg food product is provided when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy to eggs. The egg food product is produced by taking whole eggs or egg whites and mix...
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WO/2020/249917A1 |
The present invention relates to a cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven.
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WO/2020/240436A1 |
A method is described for preparing an alternative substance to sourdough, said method comprising preparing a biga by mixing Manitoba flour, natural yoghurt, powdered milk, water-repellent sugar, and brewer's yeast, in which method two r...
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WO/2020/213422A1 |
This production method for dough for baked goods includes a step in which a dough for baked goods is prepared that includes a powder raw material, a confectionery improver, and a component (A) that fulfills conditions (1)–(4). In the s...
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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/2020/169545A1 |
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/2020/157336A1 |
A dough making apparatus (10) is disclosed that is configured to produce dough having a reduced starch content without compromising the desired moisture content of the dough. The dough making apparatus (10) comprises a kneading chamber (...
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WO/2020/144361A1 |
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strai...
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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/2020/118465A1 |
The present invention relates to a new polypeptide with xylanase activity, the nucleotide sequence encoding it, an ingredient containing said polypeptide and a process for preparing a food product which comprises adding said ingredient t...
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WO/2020/115331A1 |
The invention relates to a method for manufacturing a heterogeneous pastry or bakery product consisting locally of various edible materials (A, B, C, etc.) providing parts with different flavours and/or different shades and forming at le...
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WO/2020/109824A1 |
There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a ...
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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/2020/110914A1 |
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/2020/100516A1 |
A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...
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WO/2020/097311A2 |
The present invention relates to the fields of flourless baked products. The present invention relates to improved flourless baked products that have the appearance and texture of floured baked goods, and improved methods of making the p...
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WO/2020/089476A1 |
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.
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WO/2020/079291A1 |
The invention relates to an automatic machine for rehydrating powdered yeast, which comprises a first frame or structure (1) made with a covering of steel or similar, and which includes wheels to improve transportation, and wherein the s...
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WO/2020/077331A2 |
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...
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WO/2020/066862A1 |
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...
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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/2020/048784A1 |
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/2020/046905A1 |
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an a...
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WO/2020/040632A2 |
The present invention consists of an automatic apparatus (50) for producing and cooking tortillas, which comprises a cartridge (1, 54, 71) containing circular, pre-formed, raw or partially cooked tortillas (21); a coupling system for eas...
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WO/2020/026773A1 |
This food dough baking device is characterized by being provided with a disk-shaped griddle provided to be rotatable about the center of a circle in a heated state, a dough dropping unit for dropping different types of food doughs to res...
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WO/2019/243312A1 |
The present invention relates to a variant polypeptide having a lipase activity, wherein the polypeptide may be a polypeptide that has an amino acid sequence which has at least 70% identity to a mature amino acid sequence of SEQ ID NO: 1...
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WO/2019/238423A1 |
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...
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WO/2019/234042A1 |
The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.
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WO/2019/230792A1 |
Provided is a dough extending device which has a comparatively large surface area for pressing dough, and is highly efficient at extending the same. A dough extending device (1) has a lower conveyor (4) which transports dough (D) from an...
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WO/2019/208506A1 |
[Problem] By preparing a sour dough wherein texture-improving effect and aging-retarding effect deteriorated by powderization are improved, to obtain a novel texture-improving agent for bakery products that contains the sour dough as a m...
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WO/2019/201725A1 |
A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising th...
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WO/2019/193102A1 |
The present invention relates to a variant polypeptide having maltogenic alpha-amylase activitywherein the polypeptide comprises an amino acid sequence, which, when aligned with an amino acid sequence of SEQ ID NO: 1, comprises an amino ...
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WO/2019/186248A1 |
The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bact...
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WO/2019/172803A1 |
A method includes mixing a yeast dough by the straight dough method from flour, yeast, sugar, salt and water, letting it stand for 20 minutes to obtain a semi-liquid dough, and making it up on a surface oiled with a vegetable oil. A proc...
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WO/2019/167938A1 |
A frozen fresh yeast molded body in which live yeast has been frozen. The molded body has an approximately plate-shaped form comprising a first surface and a second surface opposing the first surface. At least one line-shaped groove is f...
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WO/2019/162579A1 |
The invention relates to a process for producing low-gluten or gluten-free cooking dough for food purposes, from a dough composition, said dough composition comprising, by weight relative to the total percentage by weight thereof: betwee...
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WO/2019/153894A1 |
A natural compound yeast and a preparation method therefor, and a method for preparing a bread by means of fermentation of the natural compound yeast. The natural compound yeast is compounded from saccharomycetes and lactobacillus. Compa...
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WO/2019/149839A1 |
Sourdough having a pH of between 3 and 6, a content of acetic acid of less than 2000 ppm, a content of lactic acid of less than 8000 ppm, a content of yeast in log(CFU)/g of between 7 and 9, a content of lactic acid bacteria in log(CFU)/...
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WO/2019/126183A1 |
A method of making a soft pretzel bite includes cutting a series of transverse slots on one lateral side of a dough strip, curling the transverse slotted dough strip into a respective rolled dough strip, exposing each transverse slot, an...
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WO/2019/124397A1 |
The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough su...
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WO/2019/121585A1 |
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...
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WO/2019/115669A1 |
The present invention relates to an enzyme granulate comprising a carrier and an enzyme, and wherein the granulate comprises from 0.015 to 0.4 wt % of vegetable oil, and a process for preparing an enzyme granulate, comprising mixing a ca...
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WO/2019/112180A1 |
The present invention provides a method for making acorn bread, comprising: an ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt and yeast; a mixing step of making a mixture by ...
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