| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 03/15/2011 | CA2588004C Method for enhancing acrylamide decomposition |
| 03/15/2011 | CA2565580C Long shelf-life high moisture content cereal products |
| 03/15/2011 | CA2488487C Dough composition and method for making tortillas |
| 03/10/2011 | WO2011027188A1 Composition with high protein content for the food industry |
| 03/10/2011 | CA2772996A1 Composition with high-protein content for the food industry |
| 03/09/2011 | EP1681945B1 Human breast milk lipid mimetic as dietary supplement |
| 03/09/2011 | CN101513207B A cake containing Chinese herbal medicine extract and the production method thereof |
| 03/08/2011 | US7901725 Production of gluten-free food products using timothy grass |
| 03/03/2011 | WO2011025377A2 Active ingredient delivery system |
| 03/03/2011 | WO2010098659A3 Flour-based bakery product with inhomogeneous nacl bulk distribution and method for making such food product |
| 03/03/2011 | US20110052769 Process for spraying natamycin onto bakery products and use of heat for the removal of solvent from baked products |
| 03/02/2011 | CN101982076A Whole wheat nutrition powder and preparation method thereof |
| 03/01/2011 | US7897191 Multi-grain chip having visible buckwheat hull inclusion of a specific particle size passing through a 60-mesh U.S. standard screen; fry dough includes corn, potato, rice, oats, tapioca, wheat, lime-treated corn, buckwheat flour, bean flour, barley flour, wheat germ; enhance product visual attributes |
| 03/01/2011 | US7897169 Improved bioavailability; dairy products, sauces; antioxidant activity in ameliorative/preventive efficacy in hypercholesterolemia, hyperlipemia and atherosclerosis |
| 03/01/2011 | CA2607751C Improved emulsifer systems for use in making dehydrated starch ingredients |
| 03/01/2011 | CA2478403C Food additive comprising sodium stearoyl-2-lactylate and carragenate |
| 03/01/2011 | CA2369207C Low glycemic index bread |
| 02/24/2011 | WO2011021372A1 Food product containing starch gel |
| 02/24/2011 | WO2010144581A3 Flour supplement compositions and methods for preparing wheat flour |
| 02/24/2011 | US20110045572 Protein variants having modified immunogenicity |
| 02/24/2011 | US20110045157 Food product with inhomogeneous tastant bulk distribution and method for making such food product |
| 02/24/2011 | US20110045156 Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product |
| 02/24/2011 | US20110045146 Gluten free and/or dairy free cookie dough |
| 02/23/2011 | EP1827115B1 Method of preparing a baked or fried product from leavened dough |
| 02/23/2011 | EP1549147B1 Use of family 8 enzymes with xylanolytic activity in baking |
| 02/23/2011 | CN101978835A Calcium fortification of bread dough |
| 02/22/2011 | US7892806 Fungal alpha-amylase variants |
| 02/22/2011 | CA2356255C Use of a xylanase in the preparation of dough |
| 02/22/2011 | CA2239250C Novel bread improving composition |
| 02/17/2011 | WO2011019716A1 Soft durum wheat compositions and processes |
| 02/17/2011 | US20110039325 Family 8 enzymes with xylanolytic activity |
| 02/17/2011 | US20110038984 Reduced digestible carbohydrate food having reduced blood glucose response |
| 02/16/2011 | CN101971868A Pre-mixed flour of mochi bread with prolonged shelf life, mochi bread and preparation method thereof |
| 02/16/2011 | CN101380033B Fresh yam noodles and production method thereof |
| 02/15/2011 | US7888065 Comprises starch synthase for use in enhancing digestibility of food stuffs, paper processing, adhesives and textile processing |
| 02/10/2011 | WO2011016673A2 Batter mix composition with reduced oil absorption |
| 02/10/2011 | US20110033604 Soybean Cultivar 83121431 |
| 02/10/2011 | US20110033603 Soybean cultivar 8624001 |
| 02/09/2011 | EP2281460A1 Plant extracts as additives for yeast raised baked goods |
| 02/09/2011 | EP1304931B1 Egg-based powder and food containing the same |
| 02/09/2011 | CN1852659B Reduced digestible carbohydrate food having reduced blood glucose response |
| 02/09/2011 | CN101965942A Highland barley self-raising flour |
| 02/09/2011 | CN101965855A Crisp-baked cake |
| 02/09/2011 | CN101965854A Production method of longsnout catfish bone short cake |
| 02/09/2011 | CN101965853A Gordon euryale seed biscuit and preparation method thereof |
| 02/09/2011 | CN101965850A Red ginseng eight-treasures noodle |
| 02/09/2011 | CN101022734B Method for producing a gluten-based baked product |
| 02/09/2011 | CN101019617B Blood flavored noodles |
| 02/08/2011 | US7883729 Natural vegetable oil concentrated in unsaponifiable matters as food ingredient |
| 02/04/2011 | CA2711617A1 Plant extracts as additives for yeast raised baked goods |
| 02/03/2011 | WO2011014468A1 Compositions and methods for promoting gastrointestinal and/or cardiovascular health |
| 02/03/2011 | WO2011013530A1 Process for production of galactomannan with reduced moleculr weight and catalyst to be used therein |
| 02/03/2011 | US20110027450 Soybean cultivar s070161 |
| 02/03/2011 | CA2767414A1 Compositions and methods for promoting gastrointestinal and/or cardiovascular health |
| 02/02/2011 | EP2279673A1 Compositions for lowering serum cholesterol |
| 02/02/2011 | EP2278886A2 Method for developing a dairy protein cake |
| 02/02/2011 | EP2278884A1 Compositions used to make dough, and related methods of making and using |
| 02/02/2011 | CN1997280B Bread-making methods and products |
| 02/02/2011 | CN1968610B Method of producing frozen dough, and related products |
| 02/02/2011 | CN101961037A Method for processing soft bread |
| 02/02/2011 | CN101396036B Improver of self-rising flour, self-rising flour using the improver and steamed food |
| 02/01/2011 | CA2544662C High soluble fiber fermented foods |
| 02/01/2011 | CA2404239C Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/26/2011 | EP2277393A1 Sucralose-containing composition |
| 01/26/2011 | EP2276348A1 Low fat water-in-oil emulsion |
| 01/26/2011 | CN101953465A Flour special for nutritional noodles |
| 01/26/2011 | CN101953444A Instant cake |
| 01/26/2011 | CN101953390A Cactus health-care bread |
| 01/26/2011 | CN101953389A Weight-losing functional biscuit and making method thereof |
| 01/26/2011 | CN101496532B Method for making opened red date health-care steamed bread |
| 01/26/2011 | CN101449688B Azodicarbonamide micro-capsule flour modifier and preparation method thereof |
| 01/25/2011 | US7875306 Completely-soluble solid particle(s) based on dietary fibre(s) |
| 01/25/2011 | CA2428427C Refrigerable extended shelf-life liquid batter and method for its production |
| 01/25/2011 | CA2384361C Bleached grain and grain products and methods of preparation |
| 01/20/2011 | WO2011006949A1 Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
| 01/20/2011 | CA2764647A1 Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
| 01/19/2011 | EP1729587B1 Microwaveable and oven-bakable coated food products |
| 01/19/2011 | EP1696748B8 Process for preparing an edible barrier |
| 01/19/2011 | CN101946875A Red ginseng beautifying noodle |
| 01/19/2011 | CN101946817A Liquorice-ophiopogon root moon cake |
| 01/19/2011 | CN101946816A Micron Chinese angelica and Astragalus mongholicus biscuit capable of replenishing qi and supplementing blood, and manufacture method thereof |
| 01/19/2011 | CN101946815A Hulless oat enriched bread and preparation method thereof |
| 01/19/2011 | CN101396032B Spring roll flour |
| 01/19/2011 | CN101371669B Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
| 01/19/2011 | CN101366403B Quick freezing ferment flour snacks amendment, flour dough containing the same and preparation, and process for preparing the quick freezing ferment flour snacks |
| 01/18/2011 | CA2441317C Method of extruding bread dough and products thereof |
| 01/13/2011 | WO2011004893A1 Powdery soybean material and wheat flour products using same |
| 01/13/2011 | US20110010807 Starch branching enzyme |
| 01/13/2011 | US20110009358 Agent for suppressing glucose level increase, agent for suppressing body fat accumulation and food compound |
| 01/13/2011 | US20110008491 Dough composition |
| 01/13/2011 | US20110008490 Dough compositions having a moisture barrier, and related methods |
| 01/13/2011 | US20110008486 Agent for suppressing glucose level increase, agent for suppressing body fat accumulation and food compound |
| 01/12/2011 | EP2271220A1 Dough with fructan and fructan-degrading enzyme |
| 01/12/2011 | CN101945587A Low-protein food and manufacturing method for same |
| 01/12/2011 | CN101940280A Noodles with addition of ganoderma lucidum spore powder |
| 01/12/2011 | CN101155513B Bread suitable for heating in microwave oven |
| 01/11/2011 | US7867543 by treating rice bran under high pressure and high temperature in two separate steps, comprising husking and grinding, collecting, inactivating lipase of rice bran, drying and screening, cooling; for lowering glycosylated hemoglobin and increasing insulin of diabetes mellitus patients |
| 01/11/2011 | US7867528 mixing separate raisin leaven containing yeast, or yeast into bread dough, fermenting, dividing into pieces, fermenting, then baking, freezing; crispy on surface |
| 01/05/2011 | EP2269464A1 Gluten-free bakery products |
| 01/05/2011 | EP1549745B1 Family gh 61 polypeptides |