| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 03/21/1995 | CA1334809C Pre-proofed, frozen and unbaked dough containing bakery product having improved shelf life |
| 03/15/1995 | EP0642737A1 Bread without gluten and process of preparation |
| 03/15/1995 | EP0642308A1 Process of making low calorie nut products |
| 03/15/1995 | CN1099929A Calcium-contg. wheat flour (or its products) and method for preparing same |
| 03/14/1995 | US5397586 Pasta products |
| 03/08/1995 | EP0641803A2 Modified polydextrose |
| 03/08/1995 | EP0641167A1 Bloom-inhibiting fat blends |
| 03/08/1995 | CN1099569A A heat-stabilizing composition for proteins and the heat-stabilized product obtained |
| 03/08/1995 | CN1099561A Functional food additive material for diabetes |
| 03/07/1995 | US5395640 Method of preparing reduced fat foods |
| 03/07/1995 | US5395623 Human food product derived from cereal grains and process |
| 03/02/1995 | DE4339640C1 Doughnut-like bakery product and process for its production |
| 02/23/1995 | WO1995005088A1 Processed bean-curd refuse food and method of manufacturing same |
| 02/22/1995 | CN1098852A Wafer series and prepn. method thereof |
| 02/22/1995 | CN1098851A Marine alga noodles |
| 02/21/1995 | US5391383 Edible spray oil |
| 02/16/1995 | WO1995004462A1 Rye-flour |
| 02/15/1995 | CN1098593A Nutrition cake and its production method |
| 02/08/1995 | EP0637209A1 Ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids |
| 02/08/1995 | CN1098254A Health-care noodles containing organic germanium |
| 02/07/1995 | US5387431 Saccharide-based matrix |
| 02/07/1995 | US5387426 Substituted with a retrograded, hydrolyzed, heat-treated and fragmented amylose starch |
| 02/01/1995 | EP0636693A2 Maltose-trehalose converting enzyme, and preparation and uses thereof |
| 02/01/1995 | EP0636317A2 Agent for the production of yeast-leavened baked goods |
| 02/01/1995 | CN1097933A Process for producing healthy fine dried noodles |
| 01/31/1995 | US5385742 Process of making substrate-limited doughs |
| 01/26/1995 | DE4322421A1 Biscuit containing wheat flour, fat, whole milk, salt and a raising agent |
| 01/25/1995 | CN1097576A Polyphosphate compound salt series |
| 01/25/1995 | CN1097556A Health instant noodle and its producing method |
| 01/24/1995 | US5384136 Gluten in dough |
| 01/24/1995 | CA1334061C Control of symmetry of microwave cakes |
| 01/19/1995 | WO1995002044A1 An enzyme with protease activity |
| 01/19/1995 | WO1995001731A1 Process for producing swollen food and swollen food dough |
| 01/18/1995 | EP0634106A1 Process for treating water-soluble dietary fiber with beta-glucanase |
| 01/18/1995 | EP0633733A1 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods. |
| 01/18/1995 | CN1097276A Health-care instant noodle |
| 01/18/1995 | CN1027419C Preparation and application of calcium acetate |
| 01/17/1995 | US5382443 Ready-to-eat cereals containing extruded pre-wetted psyllium |
| 01/17/1995 | US5382442 Modified fat blends |
| 01/17/1995 | US5382440 Flaky pie shells that maintain strength after filling |
| 01/17/1995 | CA1333969C Method for enhancing desirable physical and organoleptic properties of food products |
| 01/12/1995 | WO1995001106A1 Flavouring composition |
| 01/11/1995 | CN1097093A Cicer arietinum flour product and its processing method |
| 01/10/1995 | US5380544 Production of fat mixtures enriched with triglycerides bearing short, medium and long residues |
| 01/10/1995 | US5380541 Sucralose compositions |
| 01/10/1995 | US5380538 Crystal modifiers for diacetin fats |
| 01/04/1995 | CN1096922A Vegetable colour dough and the use thereof |
| 01/03/1995 | US5378491 Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
| 01/03/1995 | US5378490 Reduced calorie triglyceride mixtures |
| 01/03/1995 | US5378486 Triglyceride with long and short chain fatty acids, including propionic acid residue |
| 01/03/1995 | US5378418 Method of making articles of edible or easily biodegradable material |
| 01/03/1995 | US5378286 Method of preparing reduced fat foods |
| 12/28/1994 | CN1096635A Mixed nutrient steamed sponge cake powder |
| 12/28/1994 | CN1027161C Processing method of calcium biphosphate for food swelling agent |
| 12/27/1994 | US5376320 Molding baking composition; baking; conditioning |
| 12/27/1994 | US5375510 Dry butter flake product having high milk solid content |
| 12/27/1994 | CA1333674C Bakery goods and process for their manufacture |
| 12/22/1994 | WO1994028744A1 Egg-yolk-based emulsifier made by a heat-denaturing process |
| 12/22/1994 | WO1994028743A1 FOOD PRODUCTS CONTAINING β-GLUCAN ENRICHED FIBER |
| 12/22/1994 | WO1994028741A1 Low fat, low calorie fat substitute |
| 12/22/1994 | CA2158730A1 Low fat, low calorie fat substitute |
| 12/21/1994 | EP0629348A2 Novel leavening composition |
| 12/20/1994 | US5374442 Method of preparing reduced fat foods |
| 12/20/1994 | US5374440 Method for controlling cookie geometry |
| 12/15/1994 | DE4305462A1 Dough bakery product |
| 12/14/1994 | EP0628630A2 Trehalose-releasing enzyme, and its preparation and uses |
| 12/14/1994 | EP0628256A1 Thermally stabilizing composition for proteins and products therefrom |
| 12/13/1994 | US5372835 Method of preparing reduced fat foods |
| 12/13/1994 | CA1333453C Controlling the texture of microwave brownies |
| 12/07/1994 | EP0627172A1 Extender for foodstuff containing starch and a saccharide-based matrix |
| 12/07/1994 | CN1095895A Health biscuit |
| 12/07/1994 | CN1095894A Production of green flour/powder food, packed vegetable and green drink from Abelmoschus manihoiand planting method thereof |
| 12/06/1994 | US5370881 Water-soluble delivery systems for hydrophobic liquids |
| 12/06/1994 | CA1333349C Method for preparing puff pastry, fat composition, puff pastry and puff pastry products |
| 12/03/1994 | CA2124633A1 Starch-based food enhancement |
| 11/30/1994 | EP0625874A1 Shortbread having a perceptible cooling sensation |
| 11/29/1994 | US5368878 Reduced fat meat products |
| 11/24/1994 | WO1994026118A1 Snack made from a composite dough |
| 11/24/1994 | CA2162869A1 Snack made from a composite dough |
| 11/23/1994 | CN1095218A Steamed bread |
| 11/22/1994 | US5366755 Foodstuffs containing novel degraded cellulose derivatives |
| 11/22/1994 | US5366749 Process and product of making a snack from composite dough |
| 11/16/1994 | CN1094913A Marine micro-algae food material containing decosahexaenoic acid, food containing the same and manufacturing method therefor |
| 11/16/1994 | CN1094892A Shouxian cake |
| 11/15/1994 | CA1333020C Dry mix for microwave layer cake |
| 11/10/1994 | WO1994024889A1 Nutrient fats having improved digestibility |
| 11/09/1994 | EP0469086B1 Process for microwave browning and product produced thereby |
| 11/09/1994 | CN1094609A Anticaries compositions |
| 11/08/1994 | US5362512 Liquid bread improvers |
| 11/08/1994 | US5362510 Processed starch and bakery foods utilizing same |
| 11/08/1994 | US5362508 Process for preparing soft centers in food products |
| 11/02/1994 | EP0622027A2 Marine micro-algae food material containing docosahexaenoic acid, food containing the same and manufacturing method therefor |
| 11/01/1994 | US5360627 Reduced fat shortening substitute for bakery products |
| 11/01/1994 | CA1332799C Method for recovering roughage from brewers grains and product thereof |
| 10/31/1994 | CA2122412A1 Marine micro-algae food material containing docosahexaenoic acid, food containing the same and manufacturing method therefor |
| 10/26/1994 | EP0620974A2 Just bake frozen dough |
| 10/26/1994 | CN1093884A Spirulina food and its process |
| 10/26/1994 | CN1093871A Nutrimental fine dried noodle |
| 10/25/1994 | US5358729 Prepared by adding hydrochloric acid to corn starch, heating i extruder |
| 10/25/1994 | CA1332675C Method of producing bread containing oligosaccharide |