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)
07/1995
07/25/1995CA1336366C Wheat flour and wheat flour composite for breadstuff
07/19/1995CN1105191A Coloured steamed stuffed bun and making process thereof
07/18/1995US5434278 Synthesis of acetoglyceride fats
07/12/1995EP0662483A1 Method for the preparation of polysaccharide derivatives
07/12/1995CN1104853A Nutrient fine dried noodles good for intestines and stomach and its producing method
07/11/1995US5431948 Bloom-inhibiting fat blends
07/11/1995US5431945 Process for the preparation of dry butter flake product having high milk solid content
07/11/1995CA2139920A1 Method for the preparation of polysaccharide derivatives
07/06/1995WO1995017823A1 Process for preparing low fat baked goods
07/06/1995CA2179405A1 Process for preparing low fat baked goods
07/05/1995CN1104433A Tuanyuan Gongbing cake and its production
07/05/1995CN1104432A Buckwheat noodles with vegetables and their production
07/05/1995CN1104431A Corn noodles with vegetables and their production
07/04/1995US5429836 Maltodextrin and emulsifier feed and matrix for foods
07/04/1995CA2002223C Baked products with long term anti-staling and keeping properties and superior nutritional qualities
06/1995
06/29/1995WO1995017099A1 Ready-to-bake doughs
06/29/1995DE4344107A1 Baking mixts. for prepn. of bread, biscuits etc.
06/28/1995EP0659347A1 Stable emulsified compositions and foods containing the same
06/28/1995EP0659344A1 Dry yeast compositions
06/28/1995CN1104035A Method for production of fresh new year cake
06/27/1995US5427804 Low-fat edible proteins with maltodextrins and low-saturate oils
06/27/1995CA1336082C Partially debranched starches and enzymatic process for preparing the starches
06/22/1995WO1995016362A1 Process for producing product from pulse and food containing product from pulse
06/22/1995WO1995016355A1 Sugar-free confectionery products
06/21/1995CA2138621A1 Stable emulsified compositions and foods containing the same
06/15/1995WO1995015698A1 Process for producing decomposable thin-walled molded articles based on starch
06/15/1995CA2178335A1 Process for manufacturing compostible thin-walled molded articles based on starch
06/14/1995EP0657106A1 Hydrogenated fructooligosaccarides
06/14/1995EP0657102A2 Additive flour
06/14/1995EP0656750A1 Method of preparing reduced fat foods, using starch hydrolysate
06/14/1995EP0656748A1 Blood sugar decreasing bread-like product for diabetics and a powdery mix for producing same.
06/14/1995DE3490552C2 Salt mixture
06/14/1995CN1103552A Producing method for food mixture of animal blood and cereal
06/13/1995US5424088 Starch-natural gum composite compostions as thickening and suspending agents
06/07/1995CN1103261A Method of production of extruded protein-containing cereal grain-based food products having improved qualities
06/07/1995CN1103254A Method of production of extruded cereal grain-based food products haviproducts having improved qualities
06/07/1995CN1103253A 骨质食品原料 Bone food ingredients
06/07/1995CN1103252A Laminated cake dough sheet and its producing method
06/06/1995US5422136 Starch-based food enhancing ingredient
06/06/1995US5422132 Low fat food product
06/01/1995WO1995014397A1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose
05/1995
05/31/1995EP0655204A1 Dietetic products containing huminates
05/31/1995EP0465520B1 Sugar composition comprising soluble fibre
05/31/1995CN1102947A Formula of new instant-noodle and producing process
05/26/1995WO1995013801A1 Fatty acid delivery system
05/26/1995WO1995013706A1 Baking improver
05/26/1995CA2175210A1 Baking improver
05/24/1995EP0654218A2 Baking and pastry products with long conservation
05/24/1995EP0500869B1 Hydroxypropyl starch hydrolyzate product
05/24/1995CN2197840Y Powder micro element feeding machine
05/23/1995CA1335635C Method of improving the properties of dough and the quality of bread
05/17/1995EP0653163A2 Frozen dough conditioners
05/17/1995EP0652714A1 Process for preparing soft centers in food products
05/17/1995EP0651611A4 Modified fat blends.
05/11/1995DE4439602A1 Encapsulated salt particles for use in baking yeast-raised bakery products
05/10/1995EP0651950A1 Fat substitute composition
05/10/1995EP0651611A1 Modified fat blends
05/09/1995CA2134802A1 Encapsulated salt particles for use in baking yeast-raised bakery products
05/09/1995CA1335485C Preparation of food product
05/09/1995CA1335484C Method for retarding staling of baking
05/04/1995WO1995011599A1 Snack product comprising a dough envelope and a filling based on crumbs, fat and starch
05/03/1995EP0650669A1 Baking improver compositions
05/03/1995EP0650331A1 Food products containing benzimidazole
05/03/1995EP0650330A1 Flavor enhancing composition containing colloidal silica and method for its preparation and use
05/03/1995CN2195860Y Feeding machine for whiteness improving of flour
05/02/1995US5411756 Reduced calorie triglyceride mixtures
05/02/1995US5411750 Having specified particle size, surface area and bulk density
04/1995
04/30/1995CA2134597A1 Baking improver compositions
04/26/1995EP0649602A2 Process for making soluble beet fibre
04/25/1995US5409726 Method of preparing reduced fat foods
04/25/1995US5409724 Mixture of calcium pyrophosphate and a carbonate
04/25/1995US5409723 Dough comprising fat having at least thirty percent of the crystal aggregates in form of precrystallized aggregates larger than ten microns; mechanical resistance
04/25/1995US5409717 Process for preparing extended shelf-life bagel
04/25/1995US5409692 Extract of fermented tea leaves
04/19/1995EP0648425A2 Fat-free or low fat tablespread
04/19/1995EP0648421A2 Novel leavening composition
04/19/1995CN1101499A Food for old person and diabetic
04/18/1995US5407924 Method of treating pain using inositol triphosphate
04/18/1995US5407695 Containing blend of edible liquid oil and fully hydrogenated oil having some palmitic acid residues replaced by acetic, propionic and/or butyric acid
04/18/1995US5407689 Process for the production of a seasoning sauce from bread
04/18/1995US5407683 Pharmaceutical solutions and emulsions containing taxol
04/13/1995WO1995009534A1 Pastry based on natural fruits
04/11/1995US5405636 Leavening composition
04/04/1995US5403610 Process for preparing baked goods containing fibers and hydrocolloids
04/04/1995US5403599 Cellulase hydrolysis of polysaccharide, removal of proteins from solution, reduction of low molecular weight fractions
04/04/1995CA1335053C Supported lactic acid
03/1995
03/29/1995EP0645094A1 Improvement of gas and alcohol production by yeast
03/29/1995CN1100596A Magic hygienic cake
03/28/1995CA1334920C Use of parenchymal cell cellulose to improve comestibles
03/28/1995CA1334906C Frozen bagel dough and its method of manufacture
03/25/1995CA2132772A1 Improvement of gas and alcohol production by yeast
03/23/1995WO1995007632A1 Ready-to-eat cereals containing extruded pre-wetted psyllium
03/23/1995WO1995007631A1 Psyllium containing snack bars, processes for making these, and uses thereof
03/23/1995WO1995007627A1 Psyllium-enriched dough products and method for making the same
03/23/1995DE4331833A1 Process for producing bakery products
03/23/1995CA2172038A1 Psyllium containing snack bars, processes for making these, and uses thereof
03/23/1995CA2172037A1 Psyllium-enriched dough products and method for making the same
03/23/1995CA2172035A1 Ready-to-eat cereals containing extruded pre-wetted psyllium
03/22/1995EP0643916A2 Choux-mixes
03/21/1995US5399550 Physiologically active substance derived or malt and process for the production thereof
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