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WO/2018/114575A1 |
The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) ...
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WO/2018/109707A1 |
A method for preparing a food composition containing konjac flour comprises the following steps: dosing a predetermined amount of konjac flour; dosing a predetermined amount of a food ingredient that is different from the konjac flour; h...
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WO/2018/109074A1 |
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...
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WO/2018/099965A1 |
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence ide...
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WO/2018/087533A1 |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...
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WO/2018/081900A1 |
Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food- grade starch into a medium at a concentration from the range of about 2% to about...
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WO/2018/078305A1 |
The present invention relates to powdered flowers, fruits, spices and/or vegetables as colouring agents for premixes for pastry mixes and as colouring agents for pastry goods.
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WO/2018/081369A1 |
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...
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WO/2018/081376A1 |
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native st...
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WO/2018/074859A1 |
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...
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WO/2018/069658A1 |
The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing a...
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WO/2018/067186A1 |
Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embod...
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WO/2018/066966A2 |
The present invention relates to hot pepper paste for baking, containing a chili powder fermentation liquid, and a method for producing same. The hot pepper paste for baking, containing a chili powder fermentation liquid, according to th...
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WO/2018/065941A1 |
Provided herein are compositions for producing gluten-free bread products, comprising pea starch and at least about 0.5% by weight pea protein based on the total weight of the composition. Also provided are gluten-free bread and bread pr...
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WO/2018/042741A1 |
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for b...
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WO/2018/030392A1 |
Provided is method for evaluating a cellulose nanofiber (CNF) dispersion, the method including: (1) a step of preparing 1.0 mass% of a CNF aqueous dispersion; (2) a step of adding a coloring material into the CNF aqueous solution and sti...
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WO/2018/024739A1 |
The present invention relates to a method (1) of preparing dough. The method (1) comprises the steps of disposing (S1) flour in a first container, providing (S2) an electrolyte solution (S) in a second container, circulating (S3) an elec...
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WO/2018/019954A1 |
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...
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WO/2018/013643A1 |
Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refri...
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WO/2018/011118A1 |
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...
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WO/2018/011117A1 |
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enz...
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WO/2018/005480A1 |
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).
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WO/2017/220298A1 |
An edible fat-continuous emulsion comprising 1-deoxynojirimycin (DNJ) and lecithin, wherein the lecithin comprises phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE) wherein the weight ratio (PC+PI)/PE...
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WO/2017/221018A1 |
A leavening composition which gives an enhanced leavening and reduced use of acidulants comprises (1) an alkali metal bicarbonate; (2) at least 0.1 and preferably at least 1mole per mole of bicarbonate of a precipitant which is a water-s...
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WO/2017/212335A1 |
A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated b...
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WO/2017/212261A1 |
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...
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WO/2017/186890A1 |
The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.
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WO/2017/187371A1 |
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...
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WO/2017/180935A1 |
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hyd...
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WO/2017/178556A1 |
The present invention relates to chemical leavening agent substitutes consisting essentially of edible porous particles, compositions formed therefrom such as doughs and batters, as well as food products formed from such compositions. Al...
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WO/2017/170810A1 |
The purpose of the present invention is to provide a texture improving agent that can improve the texture of relatively high-moisture-content confectionery that contains starchy materials including wheat flour. The present invention prov...
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WO/2017/162137A1 |
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...
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WO/2017/164875A1 |
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate ...
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WO/2017/165731A1 |
The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt% of sweetener, from 20-45 wt% of lipid, and from 1 to 20 wt% of caseinate. The bake stable composition is pa...
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WO/2017/158598A1 |
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.
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WO/2017/141702A1 |
The present invention addresses the problem of providing modified gluten capable of imparting excellent freezing tolerance to a bread dough and a method for manufacturing the modified gluten. Provided is a method for manufacturing modifi...
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WO/2017/131973A1 |
A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each bei...
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WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
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WO/2017/127927A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2017/111293A1 |
One aspect of the present invention provides: an allergen-free food composition comprising gluten-free starch, hydroxypropyl methyl cellulose, and xanthan gum, while not comprising allergens; and an allergen-free food manufactured from t...
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WO/2017/108131A1 |
The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb ...
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WO/2017/112460A1 |
A shelf-stable snack product having visibly impactful vegetable inclusions, a composite dough for forming the shelf-stable snack product, and method of manufacture is disclosed herein. The shelf-stable snack product includes masa and a f...
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WO/2017/103808A1 |
The invention relates to a microbiological process for producing a soluble protein fraction (SPF) from cereal doughs. Also described are a protein fraction obtainable by the process of the invention and its uses for the preparation of a ...
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WO/2017/103626A1 |
A method for producing dough comprising: providing a batter from a fermented dough; fermenting the batter under aerobic conditions by controlling airflow; and admixing the fermented batter with at least flour to form a manufactured dough...
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WO/2017/099599A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation o...
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WO/2017/099601A1 |
The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour blend for the preparation of a yeast le...
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WO/2017/095221A1 |
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and an alkanoate selected from selected from acetic acid, propionic acid...
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WO/2017/089961A1 |
The present invention describes a method for preparing cereal flours enriched with L-theanine for producing doughs, bread and other foodstuffs, which are also enriched with L-theanine, by transamidation of glutamine residues using transg...
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WO/2017/086796A1 |
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and a lactate component, wherein the cinnamate component (CC) and the la...
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WO/2017/082271A1 |
[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, color...
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