| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 05/11/2011 | CN102049037A Application of ocean collagen peptide in process of preparing diabetes wound healing medicaments and foods |
| 05/11/2011 | CN102049036A Application of oceanic collagen peptide in preparation of drunkenness preventing medicaments, health-care food or food |
| 05/11/2011 | CN102047935A Method for making flaky pastry |
| 05/11/2011 | CN102047933A Chinese chestnut chocolate cake |
| 05/11/2011 | CN102047931A Preparation method of sugar-free biscuits |
| 05/11/2011 | CN102047926A Method for preparing egg yolk bread |
| 05/11/2011 | CN102047924A Nutritive flour |
| 05/11/2011 | CN102047923A Chiffon cake pre-blend flour requiring no egg separation, chiffon cake adopting pre-blend flour, and preparation method of chiffon cake |
| 05/11/2011 | CN101485349B Additive agent for flour and starch food as well as preparation method |
| 05/11/2011 | CN101455218B Composite phosphates used in frozen dough and preparation method and use thereof |
| 05/11/2011 | CN101223900B Compound mixed grain nourishing food and producing method thereof |
| 05/05/2011 | WO2011052970A2 Non-fermented stuffed pancake mix composition and method for making a stuffed pancake using the same |
| 05/05/2011 | US20110104354 Low fat shortening |
| 05/05/2011 | US20110104348 Canola Protein Isolate Functionality I |
| 05/05/2011 | US20110104340 Powdered composition containing oil-soluble component, functional food using the same, and packaged product thereof |
| 05/04/2011 | EP2315530A1 Composition for preparing improved gluten-free or gluten-reduced bakery products |
| 05/04/2011 | CN102046015A Bread composition with improved bread volume |
| 05/04/2011 | CN102038025A Method for preparing whirl cake |
| 05/04/2011 | CN102038020A Moon cake and making method thereof |
| 05/04/2011 | CN102038016A Super-soft bread and processing method thereof |
| 05/04/2011 | CN101438721B Vitamin C microcapsule flour improver and preparation method thereof |
| 05/03/2011 | US7935370 Use of flour consistency feedstock and improved hydrolyzing conditions in an ethanol production process |
| 04/28/2011 | US20110097475 Salt substitute and composition, for example food composition, comprising it |
| 04/27/2011 | CN102028148A Soybean protein instant noodles |
| 04/27/2011 | CN102028146A Bone meal nutritious fresh wet noodle and making method thereof |
| 04/27/2011 | CN102028009A Bitter buckwheat cake and preparation method thereof |
| 04/26/2011 | US7933443 Image variety on edible substrates |
| 04/26/2011 | US7931924 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 04/26/2011 | CA2433693C Crepe mix |
| 04/21/2011 | WO2011046423A1 High-purity rebaudioside d and applications |
| 04/21/2011 | WO2011045444A1 Grape-polyphenol-enriched bakery product and method of manufacture |
| 04/21/2011 | US20110091626 Wheat flour substitute for bakery foods and bakery foods prepared using the same |
| 04/21/2011 | CA2775732A1 High-purity rebaudioside d and applications |
| 04/20/2011 | EP2309867A1 Novel starch composition and method to produce a baked product |
| 04/20/2011 | EP2309866A1 Food product |
| 04/20/2011 | EP2309865A1 Wafer |
| 04/20/2011 | CN102018168A Pumpkin/egg fine dried noodles |
| 04/20/2011 | CN102018164A Production method of cooked wheaten food |
| 04/20/2011 | CN102018011A Gluten protein substitute and application thereof |
| 04/20/2011 | CN102018010A Compound sugar alcohol and application thereof in steamed food made of fermented freezing paste |
| 04/20/2011 | CN101773153B Brewer's grains biscuit with high protein and dietary fibre and preparation method thereof |
| 04/20/2011 | CN101396031B Noodle flour |
| 04/20/2011 | CN101138401B Method of producing paste by using potherb machine |
| 04/20/2011 | CN101077083B Composite flour additive agent and preparation method thereof |
| 04/14/2011 | WO2011042359A1 Glycine-containing leavening system for producing baked goods |
| 04/14/2011 | WO2010137932A3 Hypoglycemic dietetic food preparation |
| 04/14/2011 | US20110086152 Glycine-bearing leavening system for the production of bakery products |
| 04/14/2011 | US20110086131 Lipolytic enzyme: uses thereof in the food industry |
| 04/14/2011 | DE102009045534A1 Glycin enthaltendes Triebsystem für die Herstellung von Backwaren Containing glycine-drive system for the production of bakery products |
| 04/14/2011 | DE102009045533A1 Leavening system, useful to produce fine bakery products, ready-to-use flour, baking powder and baking mixture, comprises a leavening acid combination from fumaric acid and an additional leavening acid, which is different from fumaric acid |
| 04/13/2011 | EP2308312A1 Method for producing food dough to be cooked and method for producing bread |
| 04/13/2011 | EP2306841A1 Dough compositions and methods including starch having a low, high-temperature viscosity |
| 04/13/2011 | CN102014668A Food product with inhomogeneous tastant bulk distribution and method for making such food product |
| 04/13/2011 | CN102014667A Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product |
| 04/13/2011 | CN102014641A (Arabino)xylan oligosaccharide preparation |
| 04/13/2011 | CN102008040A Granular food grain comprehensive utilization method and production device |
| 04/13/2011 | CN102007956A Soybean dietary fiber biscuit and preparation method thereof |
| 04/13/2011 | CN102007953A Soybean dietary fiber bread and preparation method thereof |
| 04/13/2011 | CN102007952A Nutrition bar and preparation method thereof |
| 04/13/2011 | CN101147541B Sweet potato fresh bine tip vermicelli and its preparation method |
| 04/13/2011 | CN101077084B Staple food flour for obesity |
| 04/12/2011 | CA2467625C Method of preparation of adapted foods |
| 04/07/2011 | WO2011040185A1 Oral composition for reducing skin roughness |
| 04/07/2011 | WO2011040166A1 Oral composition for reducing wrinkle formation |
| 04/07/2011 | WO2011040082A1 Laminin-332 production accelerating composition |
| 04/07/2011 | WO2011039308A2 Gluten-free foodstuff |
| 04/07/2011 | US20110081447 Bread composition with improved bread volume |
| 04/06/2011 | CN102006779A Low fat water-in-oil emulsion |
| 04/06/2011 | CN101999593A Edible fungus noodle and making method thereof |
| 04/06/2011 | CN101999588A Novel slow release yeast powder and processed goods using the yeast powder |
| 04/06/2011 | CN101999430A Biscuit with blood sugar reducing and blood fat reducing functions |
| 04/06/2011 | CN101999428A Preparation method of expanded granules acting as hangers on crisp coating of ice lolly |
| 04/06/2011 | CN101999427A Nutrition-intensified bread |
| 04/06/2011 | CN101999426A Nutrient biscuit for pregnant women |
| 04/06/2011 | CN101999425A Radix ginseng rubra puerperal noodle |
| 04/06/2011 | CN101999424A Nang powder for infants |
| 04/06/2011 | CN101449689B Mulberry leaf nutrient biscuit and production method thereof |
| 03/31/2011 | WO2011035381A1 The production of fibre from plant material |
| 03/30/2011 | EP2302046A1 Family GH 61 polypeptides |
| 03/30/2011 | EP2299845A1 Free-flowing particulate honey product comprising crystallised natural honey and process for producing thereof |
| 03/30/2011 | EP2299832A2 Bread composition with improved bread volume |
| 03/30/2011 | CN101991163A Oligosaccharide oat beverage capable of treating hyperlipoidemia and hyperglycemia and improving gastrointestinal tract |
| 03/30/2011 | CN101991039A Syrup for roasting and preparation method thereof and mooncakes prepared from syrup |
| 03/30/2011 | CN101990926A Production of extruded cheese crackers and snacks |
| 03/30/2011 | CN101990925A Making method of walnut biscuits |
| 03/30/2011 | CN101990921A Method for making cake |
| 03/30/2011 | CN101990919A Bread green compact modifying agent |
| 03/29/2011 | US7914840 Egg-based powder |
| 03/24/2011 | WO2011033994A1 Method for improving bread-making properties of rice flour bread dough |
| 03/24/2011 | WO2011032244A1 Flours produced from fungus myceliated grain |
| 03/23/2011 | EP2298086A1 Enriching refined carbohydrates with minerals |
| 03/23/2011 | EP2296484A1 Method and composition for replacing the yolk or the whole egg in food products |
| 03/23/2011 | CN1937926B Calcium fortification of bread dough |
| 03/23/2011 | CN1717268B Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone |
| 03/23/2011 | CN101347139B Cream cake containing probiotics and preparing technique thereof |
| 03/22/2011 | US7910149 Liquid bread improver, the use and the process for producing thereof |
| 03/22/2011 | CA2468013C Process and apparatus for making nixtamalized corn flour |
| 03/17/2011 | US20110065810 Use of Alternan as Texturizing Agent in Foodstuffs and Cosmetics |
| 03/17/2011 | CA2807598A1 Use of hulled rapeseed |
| 03/17/2011 | CA2807596A1 Use of hulled rapeseed |