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WO/2024/052531A1 |
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...
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WO/2024/046595A1 |
The invention relates to methods of producing a baked product, said method comprising adding a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO...
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WO/2024/046594A1 |
The invention relates to methods of producing a baked product with no added emulsifier or a reduced amount of added emulsifier compared with a standard recipe, said method comprising adding a mature thermostable variant of a parent gluco...
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WO/2024/043562A1 |
Provided are a croissant roll, which has a crispy texture and rich flavor and is easy to eat, and a method for manufacturing same. The method for manufacturing a croissant roll comprises the steps of: i) providing a spring roll wrapper a...
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WO/2024/033405A1 |
The invention relates to a composition for coating food, preferably confectionery and/or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09% by weight of an oil, based on the total amo...
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WO/2024/025101A1 |
The present invention pertains to (Saccharomyces cerevisiae) SPC Y76LT (KCTC 14767BP). The yeast strain (SPC Y76LT) of the present invention exhibits excellent fermentation efficiency across various sugar contents and thus can be applied...
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WO/2024/017973A1 |
The invention relates to a method (100) of preparing a baked product comprising: - mixing (110) together to form a baker dough from a dry composition for baked product preparation wherein the dry composition comprises : at least 20% in w...
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WO/2024/015974A1 |
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.01 is presented in conjunction with metho...
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WO/2024/009249A1 |
The present invention relates to an aid for the preparation of doughs for baked food products. Such aid comprises a food-grade carrier for baked food products and microcapsules containing viable lactic acid bacteria belonging to at least...
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WO/2024/002785A1 |
The present invention relates to methods of making baked goods using protein arginine deiminase, baked goods compositions treated with protein arginine deiminase, and pre-mix compositions containing protein arginine deiminase. The protei...
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WO/2023/232910A1 |
The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also p...
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WO/2023/226508A1 |
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevis...
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WO/2023/226507A1 |
The present invention provides a high-sugar-permeation-resistant saccharomyces cerevisiae strain and use. The saccharomyces cerevisiae strain provided in the present invention is saccharomyces cerevisiae AMCC 31195 strain, which is prese...
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WO/2023/226509A1 |
Provided are a yeast strain for fast-fermenting sugar-free dough and use thereof. A saccharomyces cerevisiae AMCC31248 strain provided herein is collected in the China Center for Type Culture Collection (CCTCC), with the collection numbe...
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WO/2023/222614A1 |
The invention relates to the field of bakery ingredients. More specifically, the invention relates to a variant of a parent polypeptide, wherein the difference between the variant polypeptide and the parent polypeptide is that a KEX2 pro...
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WO/2023/219385A1 |
The present invention relates to: a composition for preparing a scone, comprising flour, edible oil and fat, and sugar; and a scone using same.
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WO/2023/208403A1 |
The invention relates to methods of producing a steamed flour-based product, said methods comprise: providing a dough or a paste comprising flour and a thermostable glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID 1X10:6, SEQ I...
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WO/2023/203445A1 |
A plant-only leavening agent replacement system in food products is provided. The plant- only leavening agent replacement system is prepared by mixing a) 15 – 20% by weight of a plant-derived fiber source, b) 10 – 25% by weight of a ...
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WO/2023/187753A1 |
Heterologous polypeptides expressed in a recombinant eukaryotic host cell may exhibit reduced stability and/or biological activity when expressed in an intracellular form. The present disclosure provides a heterologous polypeptide compri...
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WO/2023/176544A1 |
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight ...
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WO/2023/172632A1 |
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...
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WO/2023/165193A1 |
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxi...
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WO/2023/161245A1 |
The present invention relates to an oral care composition comprising an invertase, a beta-glucosidase, and a glucoamylase, use of said composition as medicaments, use of said composition in treatment of oral disease, methods of treatment...
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WO/2023/154002A1 |
Embodiments of the inventions disclose a composition for a preservative-free fermented flour comprising plain flour, salt, yeast, bread improver, a microorganism and water. These embodiments also disclose a method of preparing a composit...
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WO/2023/149268A1 |
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition ...
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WO/2023/146531A1 |
Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherei...
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WO/2023/142499A1 |
The present invention belongs to the field of genetic engineering and grain science. Disclosed is the use of Aspergillus cristatus glucose oxidase in improving the processing quality of flour. In the present invention, recombinant Asperg...
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WO/2023/128911A1 |
The invention relates to a yeast strain generated with a combination of the directed evolution, EMS (ethly methanesulfonate) mutagenesis and mass mating to be used in different areas like restaurants, food services, retail bakers, sandwi...
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WO/2023/125179A1 |
A composition for reducing the dosage of vital wheat gluten in flour products, a preparation method and the use. The composition comprises cellulase, protease and glucose oxidase but does not comprise aldehyde oxidase.
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WO/2023/114728A2 |
The present invention relates to variants of an alpha-amylase which have an increased solubility at pH 6.0 compared to the parent alpha-amylase. The present invention also relates to methods of making the variant alpha-amylase and the us...
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WO/2023/103264A1 |
A mold release oil, a preparation method therefor, and use thereof in bakery products. The mold release oil comprises, by mass percentage, 80%-94% vegetable oil, 3%-10% carnauba wax, and 2%-10% beeswax. The preparation method for the mol...
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WO/2023/101396A1 |
The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.
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WO/2023/093937A1 |
The invention relates to a method and to a device, relating to the preservation of a sour dough starter for use in the home, characterised in that, with the interposition of a water metering device (2), water is taken from a water tank (...
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WO/2023/092018A1 |
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flo...
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WO/2023/089272A1 |
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...
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WO/2023/085324A1 |
Provided is a technology for improving the qualities of a bread produced by using a frozen bread dough. According to this technology, provided is a quality-modifying agent for a frozen bread dough that contains a carbohydrate oxidase. ...
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WO/2023/084493A1 |
A bread dough is obtained in that a watery leaven and flour are mixed into a dough in a relative weight ratio, and the dough is subjected to a kneading process and a rising time. A number of sourdough cultures of decreasing acidity is us...
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WO/2023/072783A1 |
Disclosed is a stabilized, ready-to-use live leavening agent comprising a mixture of liquid leaven and mucilaginous seeds.
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WO/2023/062328A1 |
The present application relates to a method for producing a dry mixture of at least one yeast and/or one yeast derivative and of at least one bacteriophage, said mixture being in the form of solid entities, each solid entity consisting o...
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WO/2023/064625A1 |
A modified cream yeast and a method of enhancing cream yeast storage stability are disclosed. A yeast extract is added to a cream yeast to provide the modified cream yeast.
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WO/2023/063917A1 |
This invention relates to the compensation of the aroma losses due to rapid production of bread and bakery products, which are considered the basic foodstuffs of humanity, and to, with a biotechnological approach, the production of ready...
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WO/2023/057805A1 |
The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/or propionic acid bacteria, an extra...
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WO/2023/057877A1 |
The present invention fits into the field of preservation of foods, preferably baked products, and relates to a composition comprising fermented flour obtained from fermentation by means of lactic and/ or propionic acid bacteria, an extr...
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WO/2023/040529A1 |
A flavor composition and a preparation method therefor, and bread including the flavor composition. The raw materials of the flavor composition comprise 50-72 parts of a first portion of flour and 28-50 parts of a fermentation broth in p...
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WO/2023/040255A1 |
A composition for rapid production of bread and an application of the composition. The composition for rapid production of bread comprises in percentage by weight: 0.1%-5% of an antioxidant, 5%-40% of an emulsifier, 0.1%-5% of an enzyme ...
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WO/2023/037181A1 |
A process for producing expanded baked food products, comprises: preparing a food dough (4), placing the food dough (4) in an oven (1 ), solubilising under pressure at least one foaming agent in the food dough (4) placed in the oven (1 )...
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WO/2023/278309A1 |
Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.
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WO/2022/270748A1 |
The present invention relates to a method for preparing a liquid baking mix composition, the method comprising the steps of: (a) preparing an emulsion by mixing purified water, an emulsifier, a thickener, and sugar; (b) preparing a first...
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WO/2022/249212A1 |
The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operat...
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WO/2022/212624A9 |
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months whe...
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