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Matches 1 - 50 out of 4,046

Document Document Title
WO/2022/169357A1
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-α-glucanotrans...  
WO/2022/131508A1
The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using oryzae koji, luchuensis koji, a...  
WO/2022/099410A1
The disclosure provides a bread-derived scaffold biomaterial for supporting cells, the scaffold comprising a bread crumb and wherein the bread crumb comprises a three-dimensional porous structure to support the cells. Further provided is...  
WO/2022/098610A1
Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tort...  
WO/2022/090562A1
The invention relates to methods of producing a baked or par-baked product, said method comprising a first step of providing a dough comprising a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1,...  
WO/2022/074165A1
A method for producing a hollow baked product aims at improving cohesion and tightness of the wrap, making the wrap especially crispy and allowing a simple way of consumption without additional packaging material. To this end, the method...  
WO/2022/058517A1
The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic,...  
WO/2022/061276A1
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.  
WO/2022/042005A1
Provided is a recombinant strain producing maltogenic amylase and its application in baked foods, belonging to the technical fields of genetic engineering, enzyme engineering and food engineering. The enzyme activity of recombinant malto...  
WO/2022/028719A1
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery p...  
WO/2022/023973A1
The invention relates to a liquid formulation for the fermentation of doughs, comprising at least one gram-positive bacterial microorganism compatible with use in foodstuffs, stabilised in water, wherein the gram-positive microorganism i...  
WO/2022/023918A1
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...  
WO/2022/006540A1
Provided are methods for preparing modified natural fiber composite feedstocks. In some embodiments, the presently disclosed methods include hydrolyzing agricultural fiber material, optionally soybean hulls, under conditions and for a ti...  
WO/2021/260543A1
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...  
WO/2021/250712A1
Method to prepare a mixture to make cereal-based food products which natively contain gluten. The method comprises a step (11) of mixing cereal flour and a step (13) of preparing a mixture obtained by mixing a hydrolyzed flour compositio...  
WO/2021/245662A1
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...  
WO/2021/242841A1
Water-based release coatings are disclosed. The water-based release coatings include a homogenous blend of water, a surfactant comprising saponin glycosides, and lecithin. The mixture of saponin glycosides are preferably derived from the...  
WO/2021/239267A1
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...  
WO/2021/234552A1
The object of the present invention is a new formulation based on sprouted brown rice, fermented through the use of lactobacilli strains, ascribed to the L paracasei species, isolated from a mixture of sprouted brown rice compositions, f...  
WO/2021/218995A1
Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product...  
WO/2021/219793A1
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated orga...  
WO/2021/211196A1
A packaged food product (2) includes a container (5) having at least one dough product (26-31) and a cup (36;36a) within the container (5). The cup (36;36a) includes at least one sidewall (50), a plurality of tapered guide members (100; ...  
WO/2021/188014A1
The invention relates to the food industry. A method for producing bread and baked goods comprises combining the dry and liquid ingredients of the dough, mixing, shaping the products and baking. After the ingredients have been mixed toge...  
WO/2021/183601A1
A bread cup (10) for holding a food material (12) and a condiment container (14) has a cup body (20) made of bread. The cup body (20) has a base (22) and an upwardly extending side wall (24) that extends upwardly to a top perimeter (26),...  
WO/2021/160812A1
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by ...  
WO/2021/153391A1
The present invention pertains to a bakery food which has reduced stickiness, improved meltability in mouth, good crispness and improved softness and which also has good appearance and is easy to handle. The bakery food according to th...  
WO/2021/148551A1
The invention belongs to food industries and namely to a method of grain mass production. The method features germinating cleaned grain using shungite water as a liquid medium and grinding germinated grain to particles sized no larger th...  
WO/2021/144282A1
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...  
WO/2021/129998A1
The current invention concerns preparations comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., and optionally also Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases and their...  
WO/2021/116198A1
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.  
WO/2021/110509A1
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.  
WO/2021/105616A1
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably fro...  
WO/2020/204604A9
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...  
WO/2021/089869A1
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...  
WO/2021/074056A1
The present invention relates to a method for preparing a dough or a baked product from the dough, wherein the accordingly obtained baked product is characterized by a reduced hardness and improved resilience properties without affecting...  
WO/2021/069656A1
The invention provides a solid baking additive both baking enzymes and baker's yeast in a homogenous co-formulated form, which exhibit excellent enzyme stability.  
WO/2021/071290A1
The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...  
WO/2021/044011A1
The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, a...  
WO/2021/041649A1
In a latent heat controlled toaster and process of toasting, the toaster includes at least one heating element. A controller receives electrical measurements including at least one of a voltage or a current and calculates a power deliver...  
WO/2021/037994A1
The invention relates to the use of a composition comprising an effective amount of at least one polypeptide having GH12 cellulase activity optionally together with conventionally used baking additives for improving at least one property...  
WO/2021/034561A1
Disclosed herein are food and food dough comprising at least flour and/or meal, and insoluble alpha-1,3-glucan. Further disclosed are methods of producing such food and food dough.  
WO/2021/028507A1
A method of extending the shelf life of a baked bread product containing wheat flour, includes providing for addition to a dough mix containing at least a portion of the wheat flour in the baked bread product recipe, an integrated shelf ...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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.  
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...  

Matches 1 - 50 out of 4,046