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WO/2011/063841A1 |
The invention relates to a method for producing baked goods and a vacuum baking oven for performing the method. The method for producing baked goods is characterized by the following method steps: a) the baking goods (4) are introduced i...
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WO/2011/064146A1 |
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...
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WO/2011/042359A1 |
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.
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WO/2011/039324A1 |
The present invention provides methods for preparing a steamed bread dough used to prepare steamed breads comprising treating a dough used to prepare a steamed bread with a combination of one or more maltogenic alpha-amylases and one or ...
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WO/2011/036304A1 |
A mixture obtainable by a process comprising the following steps: a) adding a culture comprising sprouted rye grains and water to a rye fine or coarse meal and subjecting the mixture to a process of heating to 30-34 °C within 3 to 5 hou...
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WO/2011/032523A1 |
Dry yeast composition containing 0.5-2.0% emulsifier and 0.1-1.0% vegetable oil by weight of dry yeast, preferably containing 0.8-1.5% emulsifier and 0.3-0.6% vegetable oil by weight of dry yeast.
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WO/2011/026877A1 |
The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from...
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WO/2011/027317A1 |
The invention relates to the use of yeast to stabilize bread fermentation during proofing, to a bakery dough composition including said yeast, and to a method for preparing a cooked or fresh product from the bakery dough composition. Spe...
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WO/2011/025370A1 |
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredie...
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WO/2011/009747A1 |
The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and host cells comprising the polynucleotid...
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WO/2011/007404A1 |
Novel β-amylase having excellent practical applicability is discovered. Thus, disclosed is practical use applications of the β-amylase. Specifically disclosed is a method for improving a food, which is characterized by allowing β-amyl...
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WO/2011/005241A1 |
The invention pertains to the food industry and can be used in the food products sector, in particular for preparing various types of rusks from thin Armenian bread. The proposed method for preparing rusks from thin Armenian bread compri...
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WO/2010/146260A1 |
The invention relates to a method for preparing yeast, to a yeast obtained according to said method, to a food composition containing said yeast, to an apparatus for implementing said method and to the different uses of the yeast in a ba...
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WO/2010/142695A1 |
The present invention relates to phospholipase variants, polynucleotides encoding the variant and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes.
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WO/2010/142697A1 |
The present invention relates to methods for preparing a cake using phospholipase variants and cake and cake mix compositions comprising same.
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WO/2010/137982A1 |
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fri...
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WO/2010/133470A1 |
The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: • combining flour, water, yeast and/or leavening agent, and optionally one or more additi...
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WO/2010/124975A1 |
The present invention relates to a method for preparing an egg comprising composition. More in specific, the invention relates to a method for stabilizing such a composition. The present invention provides a method for improving the stab...
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WO/2010/122165A1 |
The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobaci...
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WO/2010/124206A1 |
The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention.
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WO/2010/119874A1 |
Disclosed is a novel strain which can inhibit the proliferation of fungi and a bacterium Staphylococcus aureus effectively, is safe, and has less influence on the flavors of foods. Specifically, the strain is Lactobacillus sanfranciscens...
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WO/2010/117048A1 |
A method of producing a processed cooking food stuff comprises a liquid suction step for making cereal grains suck liquid, a grinding step for grinding the cereal grains by rotating a grinding blade in a mixture containing the cereal gra...
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WO/2010/115754A1 |
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material,such a ceral bran, in particular during solubilization processes of the plant ma...
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WO/2010/117053A1 |
A method of producing a processed cooking food stuff comprises a grinding step for grinding cereal grains by rotating a grinding blade in a mixture containing the cereal grains and the liquid, and a kneading step for kneading the stuff m...
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WO/2010/095939A2 |
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a ...
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WO/2010/092550A1 |
The invention relates to a composition for doughnuts, to a method for making the composition, and to a doughnut obtained by said method. The composition more particularly contains flour, sugar, chemical yeast and a shortening having a so...
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WO/2010/081869A1 |
The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions compris...
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WO/2010/081870A1 |
The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food p...
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WO/2010/082053A2 |
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...
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WO/2010/083299A1 |
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites ...
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WO/2010/073283A2 |
PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, b...
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WO/2010/059945A1 |
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
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WO/2010/057299A1 |
The present invention is directed to a process for the preparation of low fat and lower fat baked goods, in particular doughnuts and to the low fat and lower fat products obtained therefrom. The process comprises the steps of (i) frying ...
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WO/2010/049459A1 |
The invention relates to a method for making sandwich bread without a mould, characterised by the following series of steps: a) providing sandwich bread dough in the form of lumps or in the form of a continuous roll after parboiling and ...
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WO/2010/045930A2 |
The invention relates to a sponge system (1), comprising a mixer (2) having an agitator for mixing flour, water, and a solution, such as yeast or enzyme, to produce a sponge, and a substantially cylindrical storage tank (3), which is con...
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WO/2010/034061A1 |
There is a need for new formulations for leavening dough, batter and related baked goods in which phase separation of yeast is minimised. The current invention provides a composition for leavening a dough or batter, the composition inclu...
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WO/2010/029151A1 |
The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
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WO/2010/016400A1 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
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WO/2010/012421A1 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
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WO/2010/005419A1 |
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...
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WO/2010/003334A1 |
A yeast used for pizza and its production method are provided. The yeast is dry yeast, and the amount of CO2 produced in the dough at 30℃ during 60 minutes is 250-450mL CO2/h, wherein the dough contains those ingredients as following: ...
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WO/2009/157072A1 |
It is intended to enable the production of a bread, which has a fine texture in the inner phase, a flexible and springy touch, a crispy and crunchy texture and, in particular, a highly viscoelastic feeling, by applying a process for prod...
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WO/2009/153976A1 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
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WO/2009/147154A1 |
The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the s...
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WO/2009/142818A1 |
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at ...
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WO/2009/103770A9 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/143416A1 |
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process tor production of com masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or...
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WO/2009/138447A1 |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.
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WO/2009/106575A1 |
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...
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WO/2009/104374A1 |
A process for producing bakery products is disclosed, which contains (1) a step of preparing a basic dough by mixing and kneading one or more grain flours and water; (2) a step of preparing a freeze-dried basic dough by freeze-drying the...
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