公开(公告)号：WO2023063917A1

公开(公告)日：2023-04-20

申请号：PCT/TR2022/051135

申请日：2022-10-14

申请人： YILDIZ TEKNİK ÜNİVERSİTESİ DÖNER SERMAYE İŞLETME MÜD

发明人： ŞİMŞEK, Ömer ,  NİÇİN, Ramazan

IPC分类号： A21D8/04 ,  A23L27/24

摘要： This invention relates to the compensation of the aroma losses due to rapid production of bread and bakery products, which are considered the basic foodstuffs of humanity, and to, with a biotechnological approach, the production of ready-made natural flavour mixtures that improve the aromatic structure of bakery products and can be used in the production of bakery products in flour-water or mill by-products based nutrient media using food source yeast Accordingly, the use of Saccharomyces cerevisiae PFC121 yeast strain in the defined fermentation parameters for the production of aroma mixtures and the production technique of the aroma mixture for bakery products are protected.

公开(公告)号：WO2022249212A1

公开(公告)日：2022-12-01

申请号：PCT/IT2022/050145

申请日：2022-05-24

申请人： FELSINEOVEG S.R.L. - SOCIETÀ BENEFIT

发明人： RAIMONDI, Andrea

IPC分类号： A21D13/066 ,  A21D13/045 ,  A21D2/08 ,  A21D8/04

摘要： The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operating fermentation processes and degrading proteins gluten and at least one strain of yeast capable of operating fermentation processes and cooperating with said at least one strain of lactic bacteria. The composition for formulating the sourdough suitable for decreasing the gluten content in plant-based food products includes at least one strain of Lactobacillus plantarum and at least one strain of Saccharomyces cerevisiae.

公开(公告)号：WO2022212624A1

公开(公告)日：2022-10-06

申请号：PCT/US2022/022716

申请日：2022-03-31

申请人： THE HERSHEY COMPANY

发明人： WANG, Xiaoying ,  CAPPELLO, Paige E. ,  DUQUE, Ana C.

IPC分类号： A21D13/60 ,  A21D13/80 ,  A21D10/00 ,  A21D8/04 ,  A21D2/18 ,  A21D2/36 ,  A21D13/24 ,  A21D13/47 ,  A21D15/00

摘要： Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.

公开(公告)号：WO2022197634A1

公开(公告)日：2022-09-22

申请号：PCT/US2022/020251

申请日：2022-03-14

申请人： GEN-PROBE INCORPORATED

发明人： SHAPIRO, Anne-Laure ,  TUGGLE, James T. ,  OPALSKY, David ,  NAIR, Sangeetha Vijaysri

IPC分类号： A23K20/189 ,  A23L29/00 ,  C12N9/28 ,  A21D8/04 ,  G01N1/30

摘要： Methods, apparatuses, and systems are provided for processing a biological sample. Exemplary methods comprise transferring a swab associated with an aliquot of the biological sample into a sample transport media. The methods can provide efficient transfer of a target material such as cells or nucleic acid into the sample transport media for extraction, amplification, and detection of the target material.

公开(公告)号：WO2022195053A1

公开(公告)日：2022-09-22

申请号：PCT/EP2022/057099

申请日：2022-03-18

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： DEVI, Anjna ,  LI, Jian ,  KEARN, Molly ,  LANDI, Riccardo

IPC分类号： A21D13/41 ,  A21D2/16 ,  A21D2/18 ,  A21D2/26 ,  A21D8/04 ,  A21D13/066 ,  A21D15/02

摘要： The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available. The present invention provides a gluten-free pizza crust with a light, aerated and, yet, crispy structure. One embodiment of the present invention relates to a gluten-free pizza crust made from a gluten-free pizza dough comprising gluten free wheat starch, salt, yeast and water, wherein the pizza dough was proofed for at least 15 minutes.

公开(公告)号：WO2022090562A1

公开(公告)日：2022-05-05

申请号：PCT/EP2021/080317

申请日：2021-11-02

申请人： NOVOZYMES A/S

发明人： LUNDKVIST, Henrik ,  VARMING, Camilla ,  ANDERSEN, Carsten ,  SINIK, Hasim ,  ÖZCÖMLEKCI, Esra

IPC分类号： A21D8/04 ,  A21D13/062 ,  C12N9/34

摘要： 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, SEQ ID NO:6, SEQ ID NO:7 or 5 SEQ ID NO:8; and a second step of baking or par-baking the dough to produce a baked or par- baked product, as well as baking compositions comprising said variant and uses of said variant.

公开(公告)号：WO2022028719A1

公开(公告)日：2022-02-10

申请号：PCT/EP2020/072313

申请日：2020-08-07

申请人： CARAVAN INGREDIENTS INC. ,  PURAC BIOCHEM B.V.

发明人： DINIZ FARIA, Juliana ,  DE BARROS ABRAÃO DE SOUZA, Ivan Guilherme ,  LOPES DA SILVA, Paola Maria

IPC分类号： A21D2/26 ,  A21D8/04 ,  A21D10/005 ,  A21D2/186 ,  A21D2/266 ,  A21D8/042

摘要： 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 pre-mix composition comprising pea protein and transglutaminase and a carrier, and a flour formulation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.

公开(公告)号：WO2021245662A1

公开(公告)日：2021-12-09

申请号：PCT/IL2021/050649

申请日：2021-06-01

申请人： SHARON-LABORATORIES LTD.

发明人： BURSTEIN, Assaf ,  PALOMBO, Kelly ,  SALAMA, Paul

IPC分类号： A21D2/14 ,  A21D10/00 ,  A21D8/04

摘要： 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. Furthermore, a method of using the composition such as for preventing or reducing pathogen load of a baked good and/or for prolonging a shelf-life of the baked good is also provided.

公开(公告)号：WO2021218995A1

公开(公告)日：2021-11-04

申请号：PCT/CN2021/090509

申请日：2021-04-28

申请人： 诺维信公司 ,  徐清

发明人： 王雅珍 ,  李守宏 ,  卢小明

IPC分类号： A21D8/04

摘要： 一种减少烘焙产品中可食用油脂用量的方法，包括将至少一种麦芽糖α-淀粉酶和可食用油脂掺入面团，通过烘焙制成烘焙产品，所述面团中可食用油脂的使用量相对于未采用所述酶处理可至少减少10wt％；所述酶还可包括纤维素酶和/或磷脂酶。该方法不降低或实质性降低烘焙产品的品质，并具有至少4天的货架期。还涉及由上述酶与可食用油脂制得的烘焙油脂。

公开(公告)号：WO2021105616A1

公开(公告)日：2021-06-03

申请号：PCT/FR2020/052178

申请日：2020-11-26

申请人： LESAFFRE ET COMPAGNIE

发明人： BRYCKAERT, Emilie ,  DELCHAMBRE, Florence ,  SOUPIRON, Laurent

IPC分类号： A21D8/04 ,  A21D15/08 ,  A23L3/3463 ,  A23L3/3571

摘要： L'invention porte sur un procédé de préparation de produit cuit de boulangerie résistant aux moisissures comprenant la cuisson d'une pâte obtenue par une méthode de panification de type sponge and dough mettant en œuvre une poolish contenant de 20 à 55 g/L d'éthanol, de préférence de 35 à 50 g/L d'éthanol, et comprenant après la cuisson une étape d'application à la surface du produit cuit de boulangerie d'une solution comprenant un levain vivant et/ou une levure vivante.