| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 05/01/1996 | EP0462232B1 Process for the co-production of ethanol and an improved human food product from cereal grains |
| 04/30/1996 | US5512311 Replacing portion of lipids with an aqueous dispersion of non-gelling, pregelatinized starch derivative; oily mouthfeel |
| 04/30/1996 | CA2119735C High non-fat milk content bread products |
| 04/25/1996 | WO1996011587A1 Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
| 04/25/1996 | WO1996011577A1 Pre-moulded, filled or topped dough systems |
| 04/24/1996 | EP0707641A1 An enzyme with protease activity |
| 04/24/1996 | EP0707448A1 Low fat, low calorie fat substitute |
| 04/23/1996 | US5510136 Substituting waxy barley flour; increases shelf life |
| 04/23/1996 | US5510129 Potassium bromate replacer composition |
| 04/23/1996 | US5510126 Improver composition for wheat flour tortillas comprising yeast which has been subjected to drying, heating and/or grinding |
| 04/23/1996 | CA2026447C Food product |
| 04/18/1996 | WO1996010927A1 Flavouring compositions and method |
| 04/18/1996 | CA2177380A1 Flavouring compositions and method |
| 04/17/1996 | EP0706329A1 Flavouring composition |
| 04/17/1996 | EP0448626B1 Dry Cake Mix Preparation |
| 04/16/1996 | US5508190 Capable of producing polysaccharides; used as humectant, film forming agent, an emulsifer, a foam stabilizer, water-retaining agent and cement admixture |
| 04/10/1996 | CN1119908A Nutrition noodles for parturient and its production technology |
| 04/09/1996 | US5505982 Using a cellulose/surfactant composite |
| 04/09/1996 | US5505981 Coating the sugar powder an indigestible dextrin |
| 04/09/1996 | US5505977 Process for preparing bread product containing heat-denatured egg yolk based material |
| 04/04/1996 | WO1996009769A1 Ready-to-bake brioche doughs |
| 04/04/1996 | WO1996009768A1 Ready-to-bake bread doughs |
| 04/04/1996 | CA2201102A1 Ready-to-bake brioche doughs |
| 04/04/1996 | CA2201101A1 Ready-to-bake bread doughs |
| 04/03/1996 | CN1119496A Fish flesh shape nutritious vermicelli and preparation process thereof |
| 04/02/1996 | US5503855 Freezing-resistant oil-and-fat feedstock, method for producing said feedstock and frozen food containing said feedstock |
| 03/28/1996 | WO1996008978A1 Food products based essentially on non-bread flour plants and method for obtaining such products |
| 03/28/1996 | WO1996008976A1 Food products with low calorie bulking agent |
| 03/28/1996 | WO1996008973A1 Rye extract bread-making additives and method of use thereof |
| 03/28/1996 | WO1996008972A1 Method of preparing potassium bromate replacer |
| 03/28/1996 | CA2200713A1 Food products with low calorie bulking agent |
| 03/26/1996 | US5502181 Low gel strength agar-agar |
| 03/26/1996 | US5502045 Use of a stanol fatty acid ester for reducing serum cholesterol level |
| 03/26/1996 | US5501869 Fat-free tablespread and method of making |
| 03/20/1996 | CN1118663A Liquid flavorring composition, preparation and application of same |
| 03/20/1996 | CN1031308C Method for using additive and baker's yeast |
| 03/14/1996 | DE4443952A1 Soft wheat flour mixt. for baking bread, rolls and pastries |
| 03/13/1996 | EP0700636A2 Method for preparing frozen baker's dough |
| 03/13/1996 | EP0700251A1 Fat-reduced laminated doughs |
| 03/13/1996 | CN1118217A Corn-vegetable instant noodle and its production |
| 03/08/1996 | CA2157718A1 Bread doughs |
| 03/07/1996 | WO1996006536A1 Baking improver/dough conditioner |
| 03/07/1996 | CA2186630A1 Baking improver/dough conditioner |
| 03/06/1996 | EP0699392A2 Novel encapsulated leavening acid composition |
| 03/06/1996 | EP0531346B1 Food products containing reduced calorie, fiber containing fat substitute |
| 03/06/1996 | CN2221302Y Feeding instrument |
| 03/06/1996 | CN1117796A Multi-function health-care flour and making method thereof |
| 03/03/1996 | CA2157444A1 Novel encapsulated leavening acid composition |
| 02/28/1996 | EP0687145A4 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 02/28/1996 | EP0682689A4 Synthesis of acetoglyceride fats. |
| 02/28/1996 | CN1117356A health-care noodles |
| 02/28/1996 | CN1117346A Quick fermentative flour for making cake |
| 02/22/1996 | WO1996004798A1 High protein content bread product |
| 02/22/1996 | DE4427668A1 Verfahren zur Herstellung neuartiger Getreidekleber-Fraktionen und nach diesem Verfahren herstellbares Produkt Process for the preparation of novel cereal gluten fractions and manufacturable by this process product |
| 02/20/1996 | US5492715 Dual function fruit concentrate sweetener and fat substitute and method of making |
| 02/20/1996 | US5492710 Replacing half wheat flour with white rye, corn and rice flour mixture |
| 02/15/1996 | WO1996004316A1 Thermally inhibited pregelatinized starches and flours and process for their production |
| 02/15/1996 | WO1996004315A1 Thermally inhibited starches and flours and process for their production |
| 02/15/1996 | WO1996003892A1 Foods containing thermally-inhibited starches and flours |
| 02/15/1996 | WO1996003891A1 Foods containing thermally-inhibited starches and flours |
| 02/15/1996 | WO1996003890A1 Method of producing novel cereal gluten fractions and a product obtainable by this method |
| 02/14/1996 | CN1116508A Natural iodine-contg. health food and drink |
| 02/14/1996 | CN1030959C Method for preparing ferrous sulfate for fortified flour |
| 02/08/1996 | WO1996003056A1 Process for production of clathrate inclusion complexes |
| 02/07/1996 | EP0695128A1 Nutrient fats having improved digestibility |
| 02/07/1996 | CN1116051A Kang'erling healthful food and preparing method thereof |
| 01/24/1996 | EP0693558A1 Trehalose and its production and use |
| 01/24/1996 | EP0692937A1 Human food product derived from cereal grains and process |
| 01/17/1996 | EP0692195A2 Vanillin compound in liquid form, its preparation and uses |
| 01/16/1996 | US5484622 Low fat food product |
| 01/10/1996 | EP0691407A1 Non-reducing saccharide and its production and use |
| 01/10/1996 | EP0691344A1 Purification of trehalose |
| 01/10/1996 | EP0690922A1 $i(LACTOBACILLUS SAKE) LIKE STRAINS, PRODUCTION AND USE OF THEIR EXOPOLYSACCHARIDES |
| 01/09/1996 | CA2007950C Cotton fiber particles for use in baked goods |
| 01/03/1996 | EP0690131A1 Non-reducing saccharide and its production and use |
| 01/03/1996 | EP0690130A1 Saccharide composition with reduced reducibility, and preparation and uses thereof |
| 01/03/1996 | EP0689385A1 Cheese-based dry flake product for bakery purposes |
| 01/03/1996 | CN1114139A Formula for iodine-rich biscuit and producing method |
| 01/02/1996 | US5480671 Foods, soybean paste |
| 01/02/1996 | US5480669 Adding starch resistant to amylase digestion to cereal and pasta dough |
| 01/02/1996 | US5480662 Fat-reduced laminated doughs |
| 01/02/1996 | US5480660 Removal of proteins |
| 01/02/1996 | CA1337854C Culinary mixes for products prepared from batters and doughs with fish oils stabilized with fructose |
| 12/30/1995 | CA2152870A1 Liquid form vanillin composition; process for preparing the same and uses thereof |
| 12/28/1995 | WO1995035026A1 Novel plants and processes for obtaining them |
| 12/28/1995 | CA2190761A1 Novel plants and processes for obtaining them |
| 12/28/1995 | CA2151335A1 Non-reducing saccharide and its production and use |
| 12/27/1995 | EP0688866A1 Thermostable trehalose-releasing enzyme, and its preparation and uses |
| 12/27/1995 | EP0688503A1 Panettone type bakery product |
| 12/27/1995 | EP0688502A1 Food composition |
| 12/27/1995 | EP0688501A1 Method for producing bread |
| 12/27/1995 | EP0538253B1 Process for baked goods and products therefrom |
| 12/27/1995 | EP0268663B1 Phosphopeptides |
| 12/27/1995 | CN1113698A Amorphophallus rivieri fine flour |
| 12/26/1995 | US5478585 Treating with proteolytic or lipolytic enzyme to decompose lipids, extraction with sub or supercritical fluid |
| 12/24/1995 | CA2151066A1 Bakery product |
| 12/21/1995 | WO1995034222A1 Flavouring composition and process |
| 12/21/1995 | WO1995034221A1 Sweet cinnamon or other flavoured, fat-based, anhydrous flakes for bakery purposes |
| 12/21/1995 | CA2167531A1 Flavouring composition and process |
| 12/20/1995 | EP0687498A2 Dispersed systems and method of manufacture |