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WO/2013/077432A1 |
The present invention addresses the following problems: providing an inexpensive, efficient lignocellulose saccharification method using a thermostable xylanase; and providing a mutant xylanase that has a substituted amino-acid residue, ...
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WO/2013/051561A1 |
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...
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WO/2013/028071A1 |
The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including: - maltogenic amylase in an amount of 750-75,000...
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WO/2013/024056A1 |
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...
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WO/2013/019148A1 |
The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is c...
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WO/2013/014308A1 |
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept f...
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WO/2012/169486A1 |
Provided are breads having novel physical properties and a method for producing the same. Breads which have the same appearance, texture, flavor, etc., as normal breads and also have novel physical properties and therefore can be easily ...
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WO/2012/130969A1 |
The present invention relates to a process for producing laminated dough comprising mixing flour, water, a glucose oxidase and xylanase to obtain dough; laminating the dough; and obtaining the laminated dough. The method may further comp...
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WO/2012/128186A1 |
Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state fo...
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WO/2012/127156A1 |
The object of the present invention is to provide yeasts suitable for bread-making using a large quantity of yeast, as well as compositions capable of providing a bread-making product containing said yeasts. The present invention also re...
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WO/2012/128602A1 |
The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and...
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WO/2012/115442A2 |
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...
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WO/2012/110711A1 |
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...
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WO/2012/099086A1 |
Provided is a container assembly material for forming a baking container, which has excellent heat resistance and durability and high conveyance efficiency, and can save a space for storage, easily maintain a desired shape, and easily en...
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WO/2012/085386A1 |
The subject matter of the present invention is novel broad-spectrum bread yeast strains, i.e. yeast strains which are effective both on "sugar-free" doughs and "sweetened" doughs. The subject matter of the present invention is also yeast...
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WO/2012/076051A1 |
The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha- amylase o...
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WO/2012/076055A1 |
The present invention relates to food products comprising a raising agent, a moisture content of 10% or above by weight of the food product, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amyla...
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WO/2012/076056A1 |
The present invention relates to food products comprising a gelling agent, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary ...
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WO/2012/055531A1 |
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...
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WO/2012/055887A1 |
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...
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WO/2012/049686A1 |
This invention is based upon auto feeding, auto dosing to continuous mixer for efficiently making high quality dough for bakery industry. The mechanism is as follows. Pre-weighed material like sugar, milk powder, chemicals, preservatives...
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WO/2012/049181A1 |
The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present i...
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WO/2012/047092A2 |
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the Theological, aeration and textural properties of the ...
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WO/2012/036910A2 |
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...
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WO/2012/032372A1 |
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...
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WO/2012/029120A1 |
First materials including flour, water and yeast are kneaded together using a mixer. After subjecting the kneaded materials to primary fermentation by putting the kneaded materials into a temperature controlled container, the resulting p...
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WO/2012/010593A1 |
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzy...
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WO/2012/010592A1 |
The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desira...
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WO/2011/162465A1 |
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...
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WO/2011/154529A1 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
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WO/2011/138303A1 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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WO/2011/133124A1 |
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...
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WO/2011/124041A1 |
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...
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WO/2011/127013A1 |
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...
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WO/2011/119739A1 |
A reagent mixture and testing procedure for accelerating mixing of the formulation with a specimen sample being tested by effervescing when hydrolized, thereby causing an internal "stirring" of the reagent and the specimen sample. Exampl...
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WO/2011/114251A1 |
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...
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WO/2011/101556A2 |
The invention relates to a method and facility for processing a pasty substance and also relates to a processing workshop. The method is characterized in that, after a fermenting step, the pasty substance is subjected to a new step for m...
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WO/2011/091156A2 |
A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.
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WO/2011/087152A1 |
Provided is a shaped frozen bread dough from which a baked bread product having favorable qualities (taste, texture, flavor, appearance (richness), etc.) can be prepared using a commonly employed baking system, without needing any specia...
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WO/2011/072925A1 |
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...
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WO/2011/070101A1 |
The present invention relates to isolated polypeptides having xylanaseactivity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucl...
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WO/2011/068902A2 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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WO/2011/063473A1 |
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...
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WO/2011/063841A1 |
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...
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WO/2011/064146A1 |
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...
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WO/2011/042359A1 |
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.
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WO/2011/039324A1 |
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...
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WO/2011/036304A1 |
A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hou...
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WO/2011/032523A1 |
Dry yeast composition containing 0.5-2.0% emulsifier and 0.1-1.0% vegetable oil by weight of dry yeast, preferably containing 0.8-1.5% emulsifier and 0.3-0.6% vegetable oil by weight of dry yeast.
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WO/2011/026877A1 |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...
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