Treatment, e.g. Preservation, of Flour or Dough, e.g. By Addition of Materials, Baking, Bakery Products, Preservation Thereof

Matches 51 - 100 out of 7,730	< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 >

Document	Document Title
WO/2023/192743A1	EXTRUSION COOKED LEGUME PROTEIN COMPOSITION, USES AND METHODS OF MANUFACTURE The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion co...
WO/2023/192689A2	VERSATILE CULINARY FORMULATION The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...
WO/2023/187088A1	EGG EXTENDER COMPOSITION The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...
WO/2023/188925A1	PLATE-FORM OILY FOOD PRODUCT The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
WO/2023/187213A1	FLOUR COMPOSITIONS AND PRODUCTS Described herein are flour compositions, products of, and methods of making the same.
WO/2023/187211A1	DOUGH COMPOSITIONS, PRODUCTS AND RELATED METHODS Described herein are dough compositions, products of, and methods of making the same.
WO/2023/180805A1	POSTBIOTIC FOOD ADDITIVE A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...
WO/2023/176544A1	METHOD FOR PRODUCING BAKERY FOOD 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 ...
WO/2023/176353A1	LIQUID FAT OR OIL FOR WATER-IN-OIL EMULSIONS The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin an...
WO/2023/175446A1	HEALTHY AVOCADO-BASED FLOUR-FREE BAKERY PRODUCT AND PRODUCTION METHOD THEREOF The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
WO/2023/172632A1	FLOUR HAVING IMPROVED ORGANOLEPTIC PROPERTIES 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...
WO/2023/167079A1	ROLL-IN OIL-AND-FAT COMPOSITION The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...
WO/2023/165193A1	USE OF COMPOUND EMULSIFYING ENZYME FORMULATION AND PREPARATION METHOD THEREFOR 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...
WO/2023/161970A1	VEGETABLE-BASED DOUGH, LEAVENED FOOD PRODUCT OBTAINED THEREWITH, AND RELATIVE PREPARATION METHOD The present invention relates to the food industry. In further detail, the invention concerns a vegetable-based dough (1) for the preparation of a leavened food product (10, 20) comprising: - flour; - vegetables; - fats; - raising agent;...
WO/2023/162282A1	PROCESSED STARCH FOR HEATED-DOUGH FOOD PRODUCT, AND MIX FOR HEATED-DOUGH FOOD PRODUCT This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...
WO/2023/164490A1	FOODSTUFF COMPRISING PALM PRODUCT The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
WO/2023/163303A1	PRODUCTION METHOD FOR COOKIE THAT COMPRISES WHEY The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
WO/2023/162895A1	BAKERY FOOD AND BAKERY FOOD PRODUCTION METHOD The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...
WO/2023/156713A1	A COMPOSITION COMPRISING AN OLEOGEL AND A METHOD FOR PRODUCING A COMPOSITION COMPRISING AN OLEOGEL A composition is disclosed. The composition may comprise a mixture comprising an oleogel and a filler, wherein the oleogel comprises a liquid or semi-solid fat composition and optionally a gelator. The filler may be in the form of solid ...
WO/2023/154002A1	COMPOSITION OF A PRESERVATIVE FREE FERMENTED FLOUR AND METHOD OF PREPARING THE SAME THEREOF 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...
WO/2023/149268A1	CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT 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 ...
WO/2023/150061A1	EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a d...
WO/2023/148392A1	GRANULATED MATERIAL CONSISTING OF NATURAL COMPONENTS FOR PRODUCING WAFFLES AND BAKED GOODS BY INJECTION MOLDING The present invention relates to the provision of granulated material consisting of natural, preferably purely vegetable constituents. This granulated material can be processed in an injection molding process without the addition of furt...
WO/2023/145550A1	MIX FOR TOPPING DOUGH This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including gr...
WO/2023/140140A1	OIL AND FAT COMPOSITION FOR BAKED CONFECTIONERY, BAKED CONFECTIONERY DOUGH, BAKED CONFECTIONERY, AGENT FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY, METHOD FOR PRODUCING BAKED CONFECTIONERY, AND METHOD FOR IMPROVING TEXTURE OF BAKED CONFECTIONERY Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...
WO/2023/133570A2	MODIFIED LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT AND USES THEREOF A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a...
WO/2023/131380A1	METHOD FOR PRODUCING A PLANT-BASED MOULDED PROTEIN ITEM, WHICH CAN BE COOKED BY HEAT TREATMENT, SUCH AS BAKING, DEEP FRYING, GRILLING OR THE LIKE, AND PLANT-BASED PROTEIN END-PRODUCT PRODUCED THEREFROM BY COOKING The invention relates to a method for producing a plant-based moulded protein item, which can be cooked by heat treatment, such as baking, deep frying or the like, in the case of which firstly a dry wheat-gluten pre-product is processed,...
WO/2023/127829A1	WHEAT PROTEIN AND QUALITY IMPROVING AGENT FOR FLOUR-CONTAINING FOOD The purpose of the present invention is to provide a new wheat protein with which it is possible to improve the quality of a flour-containing food.　This wheat protein has a time to reach maximum consistency of two minutes or less, as m...
WO/2023/125992A1	GLUTATHIONE YEAST, PREPARATION METHOD AND USE OF PRODUCT Disclosed in the invention are a glutathione yeast, a preparation method and a use of the product. The production method comprises the following steps: after multi-stage seed cultivation of a glutathione yeast strain, the glutathione yea...
WO/2023/128825A1	READY-MADE BATTER IN AN AEROSOL CAN The present ready-made batter in an aerosol can ensures that a ready-made batter (ready-to-cook food product) maintains stable organoleptic and rheological properties for a period of 1-3 months of storage and use, including one week from...
WO/2023/122792A2	PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed po...
WO/2023/113782A1	METHODS AND SYSTEMS FOR HYDROPONICALLY SPROUTED CEREAL GRAINS AS A MECHANISM FOR LOWERING ENTERIC METHANE EMISSION Processes and methods for hydroponically sprouted cereal grains disclose as a mechanism for lowering enteric methane emission and improving ruminant feed efficiency and ruminant performance by administering to a ruminant a feed ration ha...
WO/2023/104181A1	HYPOGLYCEMIC COMPOSITION A functional nutrition composition, in particular a hypoglycemic composition. The composition comprises: i) one or more phytosterols; and ii) beta-glucans from one or more sources, wherein the content ratio of the phytosterol to the β-g...
WO/2023/101396A1	COLOR-ENHANCED BREADCRUMBS AND FROZEN FOOD INCLUDING SAME The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.
WO/2023/099636A1	A METHOD TO OBTAIN A PROTEIN-RICH LUPIN FLOUR, A PROTEIN-RICH LUPIN FLOUR AND ITS USES THEREOF The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH...
WO/2023/092944A1	EMULSIFIER GEL AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF An emulsifier gel and a preparation method therefor and an application thereof. The emulsifier gel comprises components, i.e., polyglycerol fatty acid ester, Tween 80, propylene glycol, monoglyceride fatty acid ester, diglyceride fatty a...
WO/2023/087625A1	LEAVENING AGENT, PREPARATION METHOD THEREFOR, AND USE THEREOF A leavening agent, a preparation method therefor, and a use thereof in baking food. The leavening agent comprises an acidic salt, an alkali salt, and fillers that are added as required, wherein the alkali salt is used as a core material ...
WO/2023/088181A1	COMPOSITION, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF A composition, and a preparation method therefor and an application thereof. The composition comprises the following raw materials in percentage by weight: 2.5%-80% of an inactivated Kluyveromyces cell, 1%-50% of edible oil, and 18%-96.5...
WO/2023/090396A1	MOUTHFEEL-IMPROVING AGENT FOR IMPARTING SOFT MOUTHFEEL The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...
WO/2023/089272A1	METHOD FOR PREPARING A FRESH PIZZA DOUGH FOR FUTURE USE 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, ...
WO/2023/081096A1	METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, pro...
WO/2023/077394A1	SOLUBLE READY-TO-EAT POWDER FOR REGULATING BLOOD GLUCOSE BALANCE A soluble ready-to-eat powder for regulating blood glucose balance. The soluble ready-to-eat powder for regulating blood glucose balance is prepared from the following components by weight: 45 parts of isomaltulose, 39 parts of a compoun...
WO/2023/072783A1	STABILIZED, READY-TO-USE LIVE LEAVENING AGENT Disclosed is a stabilized, ready-to-use live leavening agent comprising a mixture of liquid leaven and mucilaginous seeds.
WO/2023/067081A2	CIRCULAR USE OF FOOD RESIDUES BY MICROBIAL FERMENTATION The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The p...
WO/2023/057805A1	INGREDIENT FOR FOOD PRESERVATION 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...
WO/2023/057690A1	FUNCTIONAL BISCUITS AND ONE METHOD FOR MANUFACTURING SAME The aim of the invention is to provide a mass-produced functional biscuit which is rich in plant proteins, gluten-free and vegan, and has a low glycemic index and/or is high in antioxidants, which has excellent nutritional value, or even...
WO/2023/057966A1	SWEETENER FORMULATIONS An edible formulation and methods of production thereof, the formulation including: (a) sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener...
WO/2023/057956A1	SWEETENER FORMULATIONS An edible formulation and methods of production thereof, the formulation including: (a) sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol; and (b) a first protein disposed within the sweetener...
WO/2023/057877A1	INGREDIENT FOR FOOD PRESERVATION 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...
WO/2023/055660A1	PLACE AND BAKE CAKE PRODUCT A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture...

Matches 51 - 100 out of 7,730	< 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 >