Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking
Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576)
10/1996
10/01/1996US5560955 Protein compositions having reduced-hydroscopic properties and methods for preparing same
10/01/1996US5560953 Modified flour
10/01/1996US5560946 Ready-to-bake doughs
09/1996
09/26/1996WO1996028981A1 Stable icing composition
09/26/1996CA2191244A1 Stable icing composition
09/24/1996US5558899 Method for the preparation of polysaccharide derivatives
09/19/1996DE19509919A1 Prodn. of malt bread or rolls with good taste, appearance and freshness
09/19/1996DE19509660A1 Bread, biscuits, cakes or other bakery prods. recipe
09/18/1996EP0732064A1 Bitterness-relieving agent
09/18/1996EP0731649A1 Process for producing decomposable thin-walled molded articles based on starch
09/18/1996EP0731648A1 Flavouring compositions and method
09/17/1996US5556655 Addition of zinc and aluminum compounds to improve brightness, inhibit discoloration, pasta, dough for baked goods
09/11/1996EP0731172A2 Process for the production of galactosyltrehalose and foods containing thereof
09/11/1996EP0730829A2 Process for producing wheat starch and/or wheat protein hydrolysate
09/11/1996EP0730447A1 Fatty acid delivery system
09/11/1996EP0730414A1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose
09/11/1996CN1130485A Omega-3omega-6 fatty acid series health food
09/11/1996CN1130478A Swellable flour and preparing process thereof
09/11/1996CN1130466A Process for preparation of full-natural nutritive flour
09/10/1996US5554408 Bloom-inhibiting fat blends
09/10/1996US5554404 Leavening acid composition
09/10/1996US5554403 Frozen dough conditioners
09/10/1996US5554402 Process for preparing baked food products having little or no fat using an oat component as a fat replacement
09/04/1996EP0681433B1 Natural puff-pastry margarines
09/04/1996EP0656748B1 Blood sugar decreasing bread-like product for diabetics and a powdery mix for producing same
09/03/1996US5552174 Dietetic fat and oil mixtures for reduced calorie foods
08/1996
08/28/1996EP0728415A1 Heat set, flour based products
08/28/1996EP0727943A1 Baking improver
08/28/1996CN1129520A Nutrient noodles and the method for producing them
08/22/1996WO1996018304A3 Reduced-fat, deep-fried doughnuts and their method of preparation
08/21/1996EP0727143A1 Improver for baked goods, containing rye flour
08/21/1996EP0726715A1 Psyllium containing snack bars, processes for making these, and uses thereof
08/21/1996CN1129083A Pine pollen series food and preparation method thereof
08/21/1996CN1129068A Method for preparation of multi-flavour fried sheet of dough
08/20/1996US5547699 Purified polyunsaturated fatty acid extracted from algae cultures, for mixing with foods
08/14/1996EP0725573A1 Ready-to-eat cereals containing extruded pre-wetted psyllium
08/14/1996EP0725571A1 Psyllium-enriched dough products and method for making the same
08/14/1996CN1128620A Omega-3-fatty acid-rich health care wheaten food
08/13/1996US5545632 Administering inositol triphosphate isomer to human or mammal to prevent or treat aids
08/08/1996WO1996023425A1 Food microemulsion formulations
08/07/1996EP0724833A2 Producing method of baked confectionery and ice product using the same
08/07/1996EP0724389A1 Low-palmitic, reduced-trans margarines and shortenings
08/06/1996US5543169 Protein-containing foods having stability to heat-treatment
08/06/1996US5543162 Polymeric capsules, method of making the same, and foodstuffs containing the same
08/01/1996WO1996022696A1 Chocolate confection
08/01/1996WO1996022676A1 Encapsulated salt particles for use in baking yeast-raised bakery products
08/01/1996CA2209674A1 Chocolate confection
07/1996
07/31/1996CN1127601A Instant rice noodles and making method thereof
07/25/1996WO1996022027A1 Flax preparation, its use and production
07/24/1996EP0673201B1 Reduced fat shortening substitute for bakery products
07/24/1996EP0630184B1 Effect of particle-size distribution of cellulose ethers on palatability of compositions
07/24/1996CN1127068A Kelp vermicelli
07/23/1996US5538883 Maltose-trehalose converting enzyme
07/17/1996EP0721471A1 Thermally inhibited starches and flours and process for their production
07/17/1996CN1127013A An enzyme with protease activity
07/16/1996US5537363 Apparatus for generating a relatively stable aqueous suspension of colloidal silica
07/16/1996US5536521 Rapidly hydratable konjac flour
07/16/1996US5536513 Flavored flour containing allium oil capsules and method of making flavored flour dough product
07/10/1996CN1126041A Health and nutritious iodine and Calcium containing noodles
07/10/1996CN1126032A Synthetic yeast enzyme
07/09/1996US5534285 Low calorie chemically leavened cakes and surfactant systems therefor
07/09/1996US5533439 Apparatus for producing flat-bottomed edible containers
06/1996
06/27/1996WO1996019118A1 Modifier and modifier composition for protein-containing substance
06/26/1996EP0642308A4 Process of making low calorie nut products.
06/26/1996CN1125055A Method for preparing chewing gum using wheat protein as gumming base
06/26/1996CN1125050A Method for preparing feierbing cracker
06/20/1996WO1996018304A2 Reduced-fat, deep-fried doughnuts and their method of preparation
06/19/1996EP0663797B1 A spray-dried powder product, a method of producing same and a food product made with the product
06/18/1996US5527904 Humectant, film forming, emulsifier, foam stabilizer, cement mixture
06/18/1996US5527556 Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
06/18/1996US5527548 Promotes digestibility of food product having acid character
06/13/1996WO1996017521A1 Utilization of sodium and potassium gluconates for baked goods
06/12/1996EP0715497A1 Flavouring composition and process
06/12/1996CN1124092A Flour good for health
06/12/1996CN1124091A Fruit-vegetable instant moodles and its producing technology
06/11/1996US5525368 Degraded polysaccharide derivatives and foodstuffs containing same
06/04/1996US5523111 Heating acetylated starch suspension; cooling hydrocolloid while adding lipid; homogenizing
06/04/1996US5523107 Dietetic baking mixes comprising disaccharide artificial sweetener
06/04/1996CA2083707C Process for improving the shelf life of baked goods
05/1996
05/29/1996EP0713648A2 Leavening acid composition
05/29/1996EP0713365A1 Rye-flour
05/21/1996US5518902 High pullulan content product, and its preparation and uses
05/21/1996US5518748 Edible containers and methods of making the same
05/21/1996US5518727 Ultrafine sodium bicarbonate powder
05/21/1996US5518724 Infectious bursal disease virus
05/17/1996WO1996013981A1 Dry bakery products and a process for their preparation
05/17/1996WO1996013980A1 Liquid bread improver
05/15/1996DE4439979A1 Bread dough comprising flour and/or whole-meal and yeast
05/15/1996CN1122202A A biscuit based on cereal flakes and a method for its production
05/15/1996CN1122201A Digestive noodles
05/15/1996CN1122191A Blood nourishing gallus domesticus noodles
05/09/1996DE4440960C1 Prodn. of wheat protein hydrolysate
05/08/1996EP0710448A1 A biscuit based on cereal flakes and a method for its manufacture
05/08/1996CN1122102A Cheese-based dry flake product for bakery purposes
05/07/1996US5514407 Modified fat blends
05/07/1996US5514406 Tristearin
05/07/1996US5514404 Tenderized baked good production with reduced fat, low fat, or no added fat
05/07/1996US5514387 Calcium-enriched baked good production and method of making
05/04/1996CA2152832A1 A biscuit based on cereal flakes and a method for it's production
05/02/1996WO1996012799A1 Neutralization of foof allergens by thioredoxin
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