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WO/2016/113399A1 |
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: - incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; - baking the ...
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WO/2016/114648A1 |
The invention relates to a granular de-dusting material comprising 30 - 60 wt.% cold-swelling potato starch, 5 - 40 wt.% vegetable oil, 5 - 35 wt.% flour, all weight percentages based on dry weight of the granular de-dusting material. Th...
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WO/2016/113465A1 |
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said se...
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WO/2016/108173A1 |
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally...
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WO/2016/090472A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2016/090474A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2016/090473A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2016/083619A1 |
The invention relates to a method for manufacturing a basic dough for baked products by using fermented residual dough, comprising the following steps: a) inoculating a sour dough substrate with a starter culture and obtaining a starting...
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WO/2016/084854A1 |
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability...
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WO/2016/055423A1 |
The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising:(i) at least parts by weight of fat; (ii) at least40 by weight % of a har...
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WO/2016/055425A1 |
The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour...
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WO/2016/055426A1 |
The present invention relates to the production of edible wafers having a density of at least 35 mg/cm3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount so the weight ratio of total amount...
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WO/2016/055424A1 |
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...
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WO/2016/050746A1 |
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batte...
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WO/2016/050905A1 |
The present invention relates to a method for preparing a dough which is to be stored frozen,which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relat...
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WO/2016/047668A1 |
To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the rice f...
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WO/2016/040361A1 |
An automated cooking machine is described wherein various functions, such as dispensing, stirring, chopping, baking and cleaning are conducted by intelligent use of a Cartesian robot system.
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WO/2016/030448A1 |
The present invention describes a variant polypeptide having alpha-amylase activity and wherein the variant has one or more altered properties as compared with a reference polypeptide having alpha-amylase activity. Such a variant polypep...
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WO/2016/026850A1 |
The invention provides a method for preparing a dough-based product, comprising adding a GH5 xylanase and a xylanase selected from the group consisting of GH8, GH10 and GH11, to a dough.
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WO/2016/026842A1 |
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...
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WO/2016/026839A1 |
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
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WO/2016/025840A1 |
The system and methods of the present invention include techniques for food preparation. The food preparation process may include portioning a dough into dough portions using a portioning machine; pressing the dough portions to form doug...
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WO/2016/005264A1 |
The present invention relates to a multivariable method for continuously producing bakery products, comprising the following steps: a) producing a first dough phase in at least one first kneading device (1), b) applying the first dough p...
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WO/2016/005452A1 |
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti...
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WO/2016/005315A1 |
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and/or a xylanase and an X143 polypeptide, wherein the X143 polypeptide is a monooxygenase.
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WO/2016/001894A1 |
An enzymatic composition comprising a) L- asparaginase and b) a buffering agent as technological adjuvant for reducing the amount of acrylamide in the preparation of fresh foods and/or pre-fried and frozen foods that are to be fried or b...
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WO/2015/199552A1 |
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...
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WO/2015/197760A1 |
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...
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WO/2015/183082A1 |
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...
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WO/2015/172935A1 |
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...
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WO/2015/165887A1 |
The invention relates to a method for producing a molded waffle body which comprises at least two sections, a first section of the molded waffle body being constituted of a first baking mass and a second section of the molded waffle body...
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WO/2015/164875A1 |
An oven for proofing and baking dough and associated methods. Proofing and baking can be done in sequence in the same cooking chamber of the oven. One or more venting or temperature ramping steps may be used for transitioning from the pr...
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WO/2015/162087A1 |
The present invention provides a method for modifying the crumb of a baked product comprising adding an arabinofuranosidase and an anti-staling amylase to dough ingredients and baking the dough to provide the baked product, wherein the a...
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WO/2015/157656A1 |
The present invention relates to alpha-amylase variants with improved stability in the presence of glucose and/or relatively higher activity on long chain versus short chain substrates. The present invention also relates to polynucleotid...
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WO/2015/157702A1 |
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...
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WO/2015/127596A1 |
Disclosed is a new bifunctional lipase mutant and uses thereof in flour product processing. An amino acid sequence of the mutant has mutations in the form of 1) or 2): 1) P298T; P298T/H317P; P298T/H317P/V326S; P298T/T218S/S234F; P298T/H3...
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WO/2015/128371A1 |
The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff ...
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WO/2015/111066A1 |
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...
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WO/2015/097216A1 |
A starter culture for making sourdough is disclosed, comprising a mixture of Lactobacillus paracasei BSB 2 DSM 28104 and Lactobacillus gallinarum BSB 1 DSM 28103. Likewise disclosed is a method for producing a starter dough as a constitu...
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WO/2015/089785A1 |
Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20 % one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcell...
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WO/2015/092208A1 |
The present invention relates to novel breadmaking yeast strains which are effective on non-sweetened and/or slightly sweetened doughs. It also relates to the yeasts obtained by a multiplication of said strains and also to the use thereo...
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WO/2015/086737A1 |
This invention relates to a medicament or a dietary supplement comprising the Aspergillus niger aspergilloglutamic peptidase that is capable of hydrolyzing plant food allergens, and more particularly, alpha-amylase/trypsin inhibitors, th...
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WO/2015/086809A1 |
A method for obtaining an extruded/expanded cereal-based sweet biscuit with a sugar coating, comprising the steps of: mixing in a mixer the raw materials used for the biscuit with a high proportion of amylaceous products such as rice flo...
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WO/2015/086861A1 |
The invention relates to a machine for hydrating powdered yeast, comprising a frame (1) which is closed peripherally by a casing (2) and which houses a hopper (3) feeding metered powdered yeast into a mixing tank (9) including a mixing b...
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WO/2015/079793A1 |
Provided is a rounding device that rounds a food dough using a pair of shaping plates (11, 13), the device being provided with the following: a conveying device (9) that conveys a food dough (7); and the pair of shaping plates (11, 13) d...
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WO/2015/071854A1 |
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...
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WO/2015/053494A1 |
The present invention relates to a method for manufacturing ring shaped multi-layered bread, and more specifically to a method for manufacturing ring shaped multi-layered bread comprising the steps of: manufacturing a multilayered dough ...
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WO/2015/052665A1 |
A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour...
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WO/2015/044587A1 |
The present invention concerns a method for baking bread, viennoiserie and pastry products, which involves depositing dough pieces (1) on a solid support plate (2); transferring said plate (2) loaded with dough pieces (1) to at least one...
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WO/2015/024097A1 |
There is provided a lactic acid bacteria strain, Lactococcus lactis with accession number IDAC 270613-01, having a short fermentation lag phase of 1 to 5 hours which is compatible with modern bread making methods. Pre-ferment methods whi...
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