Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
---|
06/30/2010 | CN101755865A Steamed bread with fruit filling and special filling and production method thereof through frozen dough |
06/30/2010 | CN101755864A Quickly frozen bean-paste filling steamed bun and production method thereof |
06/30/2010 | CN101755863A Honeysuckle noodle and production method thereof |
06/30/2010 | CN101755862A Roselle mooncake |
06/24/2010 | WO2010071427A1 Use of a pumpable fat composition in the preparation of farinaceous dough and process for the manufacture of such fat composition |
06/23/2010 | CN1826952B Softened food and processing method |
06/23/2010 | CN101744277A Health noodles for lying-in women and preparation method thereof |
06/23/2010 | CN101744262A mixed nutritious soup |
06/23/2010 | CN101744240A Ginkgo leaf nutritious and health-care fine dried noodles and preparation method thereof |
06/23/2010 | CN101744182A Pre-fermented quick-freezing cutting steamed bread and production method thereof |
06/23/2010 | CN101744181A Pre-fermented frozen dough steamed bread and production method thereof |
06/23/2010 | CN101744173A Taro and buckwheat noodle |
06/23/2010 | CN101744172A Noodle containing fish components and preparation method thereof |
06/23/2010 | CN101744024A Coarse cereal cake and preparation method thereof |
06/23/2010 | CN101744021A Frozen dumpling modifying agent, preparation method thereof and application |
06/23/2010 | CN101744020A Konjak steamed bread and manufacturing method thereof |
06/23/2010 | CN101744019A High-nutrition flour food by utilizing calcium and selenium of colored grain vegetables |
06/23/2010 | CN101744018A Green biological calcium and selenium nanometer fortified flour |
06/23/2010 | CN101744017A Total nutrient fortified flour of vegetables and wild vegetables |
06/23/2010 | CN101744016A Green juice and polysaccharide flour |
06/23/2010 | CN101744015A Grain powder composition |
06/23/2010 | CN101744014A Processing method of special-purpose flour for steamed bread |
06/23/2010 | CN101744013A Processing method of special flour for fried bread stick |
06/23/2010 | CN101129176B Method for manufacturing fresh-keeping wet noodle of various grains |
06/17/2010 | US20100151099 Method of gas infusion during preparation of food products |
06/16/2010 | EP2194792A1 Composition suitable for use in baking |
06/16/2010 | CN101731604A Fruity nutrient steamed bread |
06/16/2010 | CN101731595A Crisp, delicious, body-building and face-care cake |
06/16/2010 | CN101731519A Quick-frozen steamed bread with vegetable stuffing and preparation method thereof |
06/16/2010 | CN101731517A Animal blood noodle and making method thereof |
06/16/2010 | CN101731498A Frozen dough cut steamed bun and production method thereof |
06/16/2010 | CN101731497A Quick-frozen steamed bread and preparation method thereof |
06/16/2010 | CN101731304A Tooth grinding food |
06/16/2010 | CN101731302A Beef taste puffed food and preparation method thereof |
06/16/2010 | CN101731301A Health care biscuit taking black fungus and cabbage juice as raw materials |
06/16/2010 | CN101731300A Tartary buckwheat germ biscuit and preparation method thereof |
06/16/2010 | CN101731299A Domestic instantly-fermenting steamed bread modifier |
06/16/2010 | CN101731298A High-efficiency bread flour modifying agent |
06/16/2010 | CN101731296A Biscuits with brain-tonifying effect |
06/16/2010 | CN101731295A Nutritional type steamed bread having vegetable taste |
06/16/2010 | CN101731294A Caramel treat flour modifier |
06/16/2010 | CN101185450B Stuffing-containing alimental tegmen and preparation method thereof |
06/15/2010 | US7736682 Process for producing loaf bread |
06/15/2010 | US7736680 Using mutations to improve Aspergillus phytases |
06/15/2010 | CA2351276C Agglomerated starch-based product for food preparations |
06/09/2010 | EP1187527B2 Use of high oleic high stearic oils |
06/09/2010 | CN1906280B A oil composition enriched in diglyceride with conjugated linoleic acid |
06/09/2010 | CN1886054B Bulking agents for baked goods |
06/09/2010 | CN1826060B Aiding of cognitive function |
06/09/2010 | CN1681392B Use of family 8 enzymes with xylan lytic activity in baking |
06/09/2010 | CN101720965A MCC/hydrocolloid stabilizers and edible compositions comprising the same |
06/09/2010 | CN101720924A Enriched bread doped with vegetables |
06/09/2010 | CN101720923A Nutritive bread with double functions of eating and health care |
06/09/2010 | CN101720887A Production process of fruit and vegetable nutritional colored noodles |
06/09/2010 | CN101720886A Colored fruit and vegetable fish noodles |
06/09/2010 | CN101720877A Food leavening agent |
06/09/2010 | CN101720803A Egg mixing cake and manufacturing method thereof |
06/09/2010 | CN101720802A Method for preparing seafood cakes |
06/09/2010 | CN101720798A Chinese wolfberry noodles and production method thereof |
06/09/2010 | CN101720797A Grain powder composition |
06/09/2010 | CN101336651B Flour model material |
06/09/2010 | CN101199294B Preparation method and equipment of maize pancake |
06/09/2010 | CN101138404B Tasty winding preparation method |
06/09/2010 | CN100998431B Muslim's non-fried instant noodles food containing ox-marrow, and its production method |
06/08/2010 | US7732000 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix |
06/08/2010 | CA2395812C Process of forming a refrigerated dough |
06/03/2010 | WO2010061412A1 New composition for bakery products |
06/03/2010 | WO2010033755A3 Flax substitution methods and food products |
06/03/2010 | US20100137198 Pharmaceutical composition for topical application |
06/03/2010 | US20100136655 Fungal alpha-amylase variants |
06/02/2010 | CN101151975B Pastry with help for sleep and production technique of the same |
06/02/2010 | CN101116455B Selenium-rich full nutrients aroma flour formed by mixing coarse grain and refined grain |
06/01/2010 | CA2379206C Process for the preparation of low calorie food |
05/27/2010 | WO2010059945A1 Whole oat microwavable baked items |
05/27/2010 | US20100130401 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atheroscleroris |
05/27/2010 | CA2743559A1 Methods and compositions for weight management and for improving glycemic control |
05/27/2010 | CA2741000A1 Whole oat microwavable baked items |
05/26/2010 | CN1852725B Extract of ogalpi, erectile dysfunction fanning healthy food and erectile dysfunction treating agent containing the same |
05/26/2010 | CN101715297A Method for preparing a flour tortilla |
05/26/2010 | CN101711530A Nutritious bread for breakfast |
05/26/2010 | CN101711529A Oat cake with function of bodybuilding and preparation method thereof |
05/19/2010 | EP2186413A1 Baked microwavable frozen bread and bakery products |
05/19/2010 | CN101230318B Saccharomyces cerevisiae strain and method of use in preparation of nutrition powder thereof |
05/18/2010 | US7718404 producing cyclotetrasaccharide of glucose units; use as filler, stabilizer, sweetener among other things in drugs, cosmetics and foods |
05/18/2010 | US7718204 Foodstuff |
05/18/2010 | US7718202 Method for treating erectile dysfunction with acantopanax extract (ogalpi) |
05/18/2010 | CA2616949C Yeast-leavened refrigerated dough products |
05/18/2010 | CA2326442C Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
05/13/2010 | US20100119681 Dietary supplement and method for producing the same |
05/13/2010 | US20100119675 Doughnut making method using soybean powder |
05/12/2010 | EP2183964A1 High amylose durum wheat grains, meal and starch |
05/12/2010 | CN1921755B Encapsulated antimicrobial material |
05/12/2010 | CN1883300B Soybean coat instant noodle and method for making same |
05/12/2010 | CN1753624B Method for reducing acrylamide formation in thermally processed foods |
05/12/2010 | CN101703090A Method for preparing hulless oat breakfast biscuits |
05/12/2010 | CN101703085A Biscuit with functions of regulating blood lipid and reducing blood sugar |
05/12/2010 | CN101703084A Biscuit with function of promoting digestion |
05/12/2010 | CN101703083A Biscuit and preparation method thereof |
05/12/2010 | CN101240035B Ultra-high substitution carboxymethyl cellulose sodium and its preparation method and application |
05/06/2010 | WO2010022721A3 Food with additive of sage flour and/or sage extract |