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)
11/2011
11/09/2011	CN102232507A Appetizing pork blood nutritional noodles
11/09/2011	CN102232506A Spicy alimentary paste
11/09/2011	CN102232505A Protein and amino acid-enriched livestock and poultry blood noodles with blood-supplementing function
11/09/2011	CN102232404A Freeze-drying deep-fried dough sticks and production process thereof
11/09/2011	CN102232401A Use method of quality modifying agent for flour and coarse cereal powder quality
11/09/2011	CN102232400A Method for preparing raw wet flour products
11/09/2011	CN102232399A Quality improver for flour and minor cereal flour and using method thereof
11/08/2011	US8053010 Bran and bran containing products of improved flavor and methods of preparation
11/08/2011	US8053006 Method of making bread and bread made by the method
11/08/2011	US8052992 Lipid preparation including glycerophospholid esters with polyunsaturated fatty acid (PUFA); increased bioavailability of PUFA; use as pharmaceutical, nutraceutical e.g. neurodegenerative disorders
11/03/2011	WO2011136360A1 Baked food produced from astaxanthin-containing dough
11/03/2011	WO2011135323A1 Low fat bakery product
11/03/2011	US20110269983 Production of very long chain polyunsaturated fatty acids in oilseed plants
11/02/2011	EP2382310A1 Polypeptides with xylanase activity
11/02/2011	EP2381790A1 Mixed crystals, method for the production thereof and use thereof in the production of baked goods
11/02/2011	EP1011702B1 Stabilized rice bran derivatives for treating diabetes
11/02/2011	CN102228193A Lotus seed-mung bean noodles
11/02/2011	CN102228070A Health-care biscuit capable of resisting fatigue, reducing blood pressure and preventing aging and preparation method thereof
11/02/2011	CN102228064A Wheat germ flour and preparation method thereof
11/02/2011	CN101336656B Brain nourishing, intelligence benefiting and healthy noodle capable of activating brain cell and production method thereof
10/2011
10/27/2011	WO2011052970A3 Non-fermented stuffed pancake mix composition and method for making a stuffed pancake using the same
10/27/2011	US20110262611 Dough extruders and methods
10/26/2011	EP2378899A1 Product to reduce glycemic response of carbohydrate based foods
10/26/2011	CN202014539U Array pipe type emulsifier cooling device
10/26/2011	CN102224835A Corn bread flour
10/26/2011	CN102224834A Corn dumpling flour
10/26/2011	CN102224833A Organic green alga flour and production method thereof
10/26/2011	CN101558775B Long-life kelp noodles and production method thereof
10/20/2011	US20110257272 Mixed crystals, method for the production thereof and use thereof in the production of baked goods
10/20/2011	US20110256278 Whole oat microwavable baked items
10/20/2011	US20110256264 Foodstuff
10/19/2011	CN102217748A Making method of nutrient deep-fried dough sticks
10/19/2011	CN102217747A Black nutrient steamed bread
10/19/2011	CN102217664A Functional food of color wheat for resisting oxidation and ageing and preventing cardiocerebral vascular disease
10/19/2011	CN102217663A Method for making nutrient deep-fried dough sticks free of inflammation
10/19/2011	CN101301073B Health care beneficial birthday noodles
10/18/2011	US8039241 Thermostable alpha-amylases
10/13/2011	WO2011127013A1 Edible nutritive composite
10/13/2011	WO2011124041A1 Frozen dough for microwavable food, its preparing method and the use thereof for processing microwavable you tiao
10/12/2011	EP2374359A1 Calcium fortified leavened baked product
10/12/2011	CN102211761A Method for preparing sodium peroxocarbonate by spray drying method and preparation system and application thereof
10/12/2011	CN102210338A Fishbone soda biscuits and production method thereof
10/12/2011	CN102210337A Maca and walnut biscuit and preparation method thereof
10/12/2011	CN102210336A Compressed biscuit capable of enhancing immunity and manufacturing method thereof
10/06/2011	US20110244096 Preparation of an edible product from dough
10/06/2011	US20110244080 Flavour enhancer
10/05/2011	EP1759589B1 Fat composition
10/05/2011	CN102204580A Method for producing oat flour
10/04/2011	US8030050 Pseudomonal, heat resistant amylase for use as additive in animal feeds; enhancing firmness, cohesiveness and resilience food products
10/04/2011	US8029834 Method of making bread and bread made by the method
10/04/2011	CA2534776C Rice flour compositions
09/2011
09/28/2011	CN102197837A Sea buckthorn fiber biscuits
09/28/2011	CN102197836A Method for preparing edible cake
09/28/2011	CN101935355B Preparation method of high-content resistant starch
09/28/2011	CN101518310B Production method of selenium-enriched dried noodles
09/28/2011	CN101006838B An edible fungi bone soup cake
09/27/2011	USRE42749 Method of producing a soy-based dough and products made from the dough
09/27/2011	CA2385465C .alpha.-isomaltosylglucosaccharide-forming enzyme, process and uses of the same
09/22/2011	WO2011114251A1 Foodstuff
09/22/2011	WO2011114151A2 Stabilised potassium bicarbonate and low-sodium leavening compositions
09/22/2011	US20110229602 Biscuit Comprising Guar Gum
09/22/2011	US20110226429 Enhanced fiber additive; and use
09/22/2011	DE102011012985A1 Durable small bakery product e.g. biscuit, for producing protein-rich food for old aged people, contains carbohydrate carrier replaced by glows and egg, where certain percent energies are contained in carbohydrates, fat and protein
09/22/2011	CA2793345A1 Stabilised potassium bicarbonate and low-sodium leavening compositions
09/21/2011	EP2365756A1 Use of a pumpable fat composition in the preparation of farinaceous dough and process for the manufacture of such fat composition
09/21/2011	EP1919302B8 Food comprising silicon
09/21/2011	CN102187971A Konjak noodles and preparation method thereof
09/21/2011	CN102187970A Nutritious health noodle and preparation method thereof
09/21/2011	CN102187889A Method for producing aluminum-free fried food dough sticks
09/21/2011	CN102187887A Sandwich biscuit with functions of losing weight and regulating blood sugar and production method thereof
09/21/2011	CN102187886A Bread rich in soybean cellulose and preparation method thereof
09/21/2011	CN101692842B Preparation method of crumbs capable of enhancing crispness
09/21/2011	CN101438790B Mechanized production method for full color noodles
09/21/2011	CN101132699B Instant masa
09/20/2011	CA2532285C High-protein, reduced-carbohydrate bakery and other food products
09/14/2011	EP2099915B1 Corn starch and also corn flours and food comprising this corn starch
09/14/2011	CN102186353A Whole oat microwavable baked items
09/14/2011	CN102178214A Cudweed noodle
09/14/2011	CN102178170A Noodles with meat flavor and making method thereof
09/14/2011	CN102178169A Pseudo-ginseng health promotion noodle and making method thereof
09/14/2011	CN102178166A Ginkgos fine dried noodles and preparation method thereof
09/14/2011	CN102178158A Pumpkin noodles
09/14/2011	CN102178157A Steamed bread with favorable water holding capacity and emulsifying property
09/14/2011	CN102177948A Castanopsis chinensis hance cookies and making method thereof
09/14/2011	CN102177946A Preparation process of purely natural plant buckwheat cake
09/14/2011	CN102177943A Yam fiber crisp cake and making method thereof
09/14/2011	CN102177941A Method for preparing superfine medlar health care biscuit
09/14/2011	CN102177940A Processing method for making crude fiber biscuit by utilizing pickled vegetable processing residuum
09/14/2011	CN102177939A Konjac glucomannan composite bread and preparation method thereof
09/14/2011	CN102177935A Edible foaming agent produced from rice starch, rice protein and emulsifier and production method thereof
09/14/2011	CN102177934A Low-glucogenic flour
09/14/2011	CN102177933A Sea bilberry noodle
09/14/2011	CN102177932A Malan noodle
09/14/2011	CN102177931A Spinach noodles
09/14/2011	CN102177930A Method for improving quality of quick-frozen soup dumpling wrappers
09/14/2011	CN102177929A Method for regulating wet gluten content in wheat flour
09/14/2011	CN101513201B Frozen wheaten food modifying agent
09/07/2011	CN1907039B Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione
09/07/2011	CN101175408B Composite nutritional products
09/06/2011	CA2539423C Preparation of an edible product from dough

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