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)
12/1993
12/22/1993CN1079612A Series Crisp foods
12/14/1993US5270065 Method of reducing slumping in pie dough
12/09/1993WO1993024017A1 Bloom-inhibiting fat blends
12/09/1993DE4218392A1 Prodn. of vessel of edible and/or decomposable material - by forming dough with flour, water, starch, oil and macromolecule e.g. xanthan fed to water pressing and baking
12/07/1993US5268192 Low calorie nut products and process of making
12/01/1993EP0572051A1 Liquid bread improvers
12/01/1993CN1078856A Producing technology for machine-made steamed bun
11/1993
11/30/1993US5266345 Method of making a microwaveable bakery product
11/25/1993WO1993022933A1 Modified fat blends
11/25/1993WO1993019622A3 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
11/24/1993EP0571219A2 Esterified propoxylated glycerin fat substitute compositions resistant to gastrointestinal side effects
11/24/1993EP0570631A1 Bread dough and bread obtained therefrom
11/21/1993CA2096152A1 Esterified propoxylated glycerin fat substitute compositions resistant to gastrointestinal side effects
11/18/1993EP0570252A2 Low gel strength agar-agar
11/16/1993US5262187 For use in baked goods
11/16/1993US5262182 Breadmaking dough conditioner
11/11/1993WO1993021785A1 Method of removing off-flavor components from hydroxypropyl starch hydrolyzate products
11/11/1993WO1993021784A1 Ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids
11/11/1993CA2132211A1 Ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids
11/11/1993CA2112804A1 Method of removing off-flavor components from hydroxypropyl starch hydrolyzate products
11/10/1993CN1078095A Flour "xuanyuanfen"
11/09/1993US5260092 Foods, high protein
11/09/1993US5260087 Boiling water; mixing in dried, grated plums to form slurry; mixing in vegetable mono- and diglycerides and then citric acid; cooling
11/09/1993US5260082 Baked goods, doughs or batters, dry mixes and methods for producing thereof
11/09/1993US5260076 Pizza crust
11/03/1993CN1077847A Making method of green starch food
11/03/1993CN1077846A Composition of special wheat flour for dumpling and its production process
11/03/1993CN1077845A Composition of special wheat flour for leavened food and its production process
11/03/1993CN1077844A Composition of special wheat flour for fried food and its production
11/02/1993US5258197 Chocolate confectionery composition
11/02/1993US5258192 Preservative auxiliary material for food
11/02/1993US5258190 Calcium citrate-vegetable oil compositions
11/02/1993CA1323798C Flakes of baking shortening or lard
11/02/1993CA1323797C Method for reducing chip bleed in baked goods
10/1993
10/30/1993CA2095131A1 Liquid bread improvers
10/27/1993EP0513106B1 Process for manufacturing decomposable, thin-walled starch-based mouldings
10/20/1993CN1077343A Method for making high protein steamed sponge cake
10/20/1993CN1077342A Preparation method for intensive nutrient powder of rice or flour
10/19/1993US5254551 Flour fortification formulation comprising granulated riboflavin
10/19/1993US5254356 Bakery goods with liquid shortening system
10/19/1993US5254351 Deep-frozen, pre-proofed doughs
10/14/1993WO1993019622A2 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
10/12/1993US5252136 A coatings consists of natural plant extracts; dietetics
10/06/1993EP0478580B1 Reduced calorie d-aldohexose monosaccharides
09/1993
09/29/1993EP0562140A1 Method of preparing a modified wheat flour
09/28/1993US5248512 A barrier formed from milk protein, eggs, starch and water
09/22/1993EP0560944A1 Reduced calorie triglyceride mixtures
09/22/1993CN1076335A Method for producing filiform noodles
09/22/1993CN1076334A Soft-shelled turtle nourishing fine dried noodles and production method thereof
09/21/1993US5246723 Material for food and method for production thereof
09/16/1993WO1993017561A1 Dough mixing
09/14/1993US5244689 Flour substitute not made from grains
09/08/1993EP0559544A1 Additives for flour and flour-based foodstuffs
09/08/1993EP0559245A2 Fat pastry and method of preparing pies
09/07/1993USH1229 Stabilizing agent for dry mix food products
09/05/1993CA2090910A1 Fat pies and method of preparing pies
09/02/1993WO1993016598A1 Effect of particle-size distribution of cellulose ethers on palatability of compositions
08/1993
08/31/1993US5240734 Reduced-fat peanut butter compositions and methods for preparing same
08/31/1993US5240726 Roasting partially defatted nuts which have absorbed low calorie triglyceride comprising one long and two short chain fatty acid residues
08/29/1993CA2079839A1 Calcium peroxide and ascorbic acid containing compositions as replacements for bromate in breadmaking
08/19/1993DE4204064A1 Prodn. of baked goods free from flour - from mixt. of cereal flakes, bran, fruit, fat, sugar, marzipan, egg, baking agent and spices
08/12/1993DE4203211A1 Prodn. of biodegradable or edible container for food - by adding reinforcing fibres to waffle dough and baking in mould covered with moisture-proof film
08/11/1993EP0554536A1 Method for the production of bake products
08/10/1993US5234706 Edible flour of comminuted particles containing starches, soluble fiber, insoluble fiber
08/05/1993WO1993014647A1 Rind-free sugarcane flour and method for making flour
08/04/1993EP0554231A1 Sugar hail, process for preparing it and its use in food industry
08/04/1993EP0553389A1 A cookie with a high cereal content
08/03/1993US5232728 Processed food made of iodine-enriched wheat flour
08/03/1993US5232727 Adding gelling agent to wheat dough before freezing for ease of handling and shape retention after thawing, for baked goods
07/1993
07/29/1993DE4202267A1 Stable mixt. for prodn. of baked sponge with keeping properties - contains yoghurt powder sweetener, vegetable fat, soya grits, protein, acidifier and emulsifier
07/28/1993EP0552728A1 Novel pectinase, low-molecular pectin, and food and drink which contain low-molecular pectin
07/28/1993EP0552478A2 Dietary fiber derived from tapioca
07/16/1993CA2087318A1 Fat-substitute bakery dough and process for producing the same
07/14/1993CN1021539C Mfg. process of strengthening fibre meals adding flour
07/13/1993US5227248 Reduces cholesterol level of humans and animals
07/06/1993US5225228 Bakery product from distiller's grain
07/06/1993US5225226 Chemical leavening system
07/06/1993US5225225 Chemical leavening system
07/06/1993CA1319853C Dietary fiber and method of making
06/1993
06/30/1993EP0549290A1 Calcium citrate-vegetable oil compositions
06/30/1993EP0549212A1 Cake mixes utilizing unchlorinated wheat flour
06/30/1993EP0538253A4 Process for baked goods and products therefrom
06/30/1993EP0533668A4 Polysaccharide hydrocolloid-containing food products
06/29/1993US5223289 Process for forming a microwave browning composition
06/22/1993US5221552 From beet pulp
06/21/1993CA2084468A1 Calcium citrate-vegetable oil compositions
06/15/1993US5219842 Method of improving intestinal floras
06/15/1993US5219605 Siloxy ester derivatives as low calorie fat mimetics
06/09/1993EP0545025A1 Souffle mix
05/1993
05/26/1993CN1072317A Cooked food made of beans and rice and the prodn. therefor
05/25/1993US5213836 For use in foods
05/25/1993CA1318177C Additives and yeast implementation process for bread-making
05/25/1993CA1318171C Starched-based products for microwave cooking or heating
05/25/1993CA1318169C Food compositions with superior blood cholesterol lowering properties
05/19/1993EP0542353A1 Improved, deep-frozen, pre-proofed doughs - II
05/19/1993EP0542202A2 Fat composition for puff pastries
05/19/1993CN1020663C Preparation of gelled food products
05/15/1993CA2082903A1 Deep frozen, pre-proofed doughs - ii
05/12/1993EP0540712A1 Process for improving the shelf life of baked goods
05/12/1993CN1071807A Process for producing nutritious noodles for diabetic patients
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