| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 02/10/2010 | CN101642141A Nutritional bread with fruit |
| 02/10/2010 | CN101642140A Enriched flour and whole wheat flour |
| 02/09/2010 | CA2338446C Use of erythritol and/or xylitol in baking mixtures or dough for non-perishable baked goods of flour and/or starches as partial or complete replacements for sugar |
| 02/09/2010 | CA2328185C Stable suspension of a particulate component |
| 02/04/2010 | US20100029766 Blends Comprising a Substituted Fatty Acid or a Derivative Thereof |
| 02/04/2010 | US20100028511 Image Variety on Edible Substrates |
| 02/04/2010 | US20100028497 Method of producing an extruded food product |
| 02/04/2010 | US20100028491 Aqueous Dough Conditioning Composition |
| 02/04/2010 | US20100028490 Bread improver and use thereof in making crumb-free flat bread |
| 02/04/2010 | DE102008035637A1 Method for producing bread with high vitamin content made of powder and liquid ingredients, involves mixing oat flakes, flax seeds, pumpkin seeds, sunflower seeds, finely grounded rye flour, whole-wheat flour and freeze-dried yeast |
| 02/03/2010 | EP2148570A1 Enzymatic dough conditioner and flavor improver for bakery products |
| 02/03/2010 | CN101637195A Iodized nutritious flour |
| 02/03/2010 | CN101637194A Bread flour modifying agent, bread flour, and bread premixed flour and preparation method thereof |
| 02/03/2010 | CN101637193A Stewed noodle flour modifying agent, stewed noodle flour and preparation method thereof |
| 02/03/2010 | CN101637192A Corn steamed bread flour modifying agent, steamed bread flour and premixed flour for corn steamed breads |
| 02/03/2010 | CN101637191A Steamed bread flour and production method thereof |
| 01/28/2010 | WO2010011330A1 Snack food product and method |
| 01/28/2010 | US20100021611 Processing of grains and the like |
| 01/27/2010 | EP1788891B1 Water retaining composition based on starch and pectin for foodstuff and use thereof |
| 01/21/2010 | WO2010006778A1 Composition for preparing improved gluten-free or gluten-reduced bakery products |
| 01/21/2010 | US20100015306 Method for Preparing a Low Viscosity Whole Grain Flour Slurry |
| 01/21/2010 | US20100015294 Camilleon cookie recipe collection |
| 01/21/2010 | US20100015280 Functional No-Trans Oils With Modulated Omega-6 To Omega-3 Ratio |
| 01/21/2010 | US20100015278 Acidulate composition and methods for making and utilizing the same |
| 01/19/2010 | CA2418350C Oil/fat composition |
| 01/19/2010 | CA2417971C Oil/fat composition |
| 01/14/2010 | WO2010004359A1 Method and composition for replacing the yolk or the whole egg in food products |
| 01/14/2010 | US20100009061 Hybrid corn plant and seed pp88602 |
| 01/14/2010 | US20100009054 Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same |
| 01/14/2010 | US20100009044 A ready-for-use bakery dough product |
| 01/13/2010 | EP2141999A1 Yeast-leavened dough and dry mix for preparing such a dough |
| 01/13/2010 | CN101623016A Technology of preparing nutritive flavorous mussel-meat noodles |
| 01/13/2010 | CN101623015A Novel nutrient bakery food capable of replacing dinner |
| 01/13/2010 | CN100579393C Poria-cocos eight-treasures noodles and preparing method |
| 01/13/2010 | CN100579392C Health caring noodles with tuber of multiflower knotweed capable of nourishing the hair |
| 01/13/2010 | CN100579391C Health caring noodles capable of nourishing the lung |
| 01/13/2010 | CN100579390C Health caring noodles with black plum |
| 01/07/2010 | DE202008011164U1 Gekühlte, vorgebackene Backwaren mit Löchern Cooled, pre-baked pastry with holes |
| 01/06/2010 | CN101617710A Multi-taste cookies |
| 01/06/2010 | CN100577018C Ganoerma lucidum squash flour and the method for preparing the same |
| 01/06/2010 | CN100577017C Highly nourishing health care flour |
| 01/05/2010 | CA2349308C Methods and compositions for enhancing palatability of pet food |
| 12/30/2009 | WO2009007841A3 Non-cohesive waxy flours and method of preparation |
| 12/30/2009 | EP2138190A2 Compositions comprising dietary fat complexer and methods for their use |
| 12/30/2009 | EP2138055A1 Formula food to be beneficial for visuognosis persistence and use thereof |
| 12/30/2009 | EP1830667B1 Low calorie fat substitute |
| 12/30/2009 | EP1307108B1 Oil/fat composition |
| 12/30/2009 | CN101616593A Dough improver |
| 12/29/2009 | US7638151 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
| 12/29/2009 | CA2448005C Flour/starch blend for preparing stuffed rolls wrappers |
| 12/24/2009 | US20090317535 Genetically modified plants which synthesize a low amylose starch with increased swelling power |
| 12/24/2009 | US20090317530 Protein-rich premix powders comprising okara for healthy food industry |
| 12/23/2009 | EP1383874B1 Variants of lipoxygenase and their use |
| 12/23/2009 | CN101606698A Natural colour viscera-nourishing nutritional noodles and preparation method |
| 12/23/2009 | CN101606696A Natural colour viscera-nourishing nutritional steamed bread and preparation method |
| 12/23/2009 | CN101606678A Flavoring agent, preparation method and application thereof |
| 12/23/2009 | CN101606653A Technology for preparing noodles |
| 12/23/2009 | CN101606545A Nutritional biscuit with high bone calcium and making method thereof |
| 12/23/2009 | CN100572533C Saccharomyces cerevisiae yeast strain with improved phytase activity |
| 12/23/2009 | CN100571519C Method for producing nutrition reinforced noodle by using spray sandwich technique |
| 12/22/2009 | CA2431626C Agent for improving dough for bread and doughnuts |
| 12/17/2009 | WO2009151422A1 Dough compositions and methods including starch having a low, high-temperature viscosity |
| 12/17/2009 | WO2009149948A1 Food product |
| 12/17/2009 | WO2009149947A1 Wafer |
| 12/17/2009 | US20090311386 Method For Making A Foodstuff |
| 12/17/2009 | US20090311375 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast |
| 12/17/2009 | US20090311374 Integrated corn processing |
| 12/17/2009 | DE102008027686A1 Antioxidant, useful e.g. for improving the aging stability and/or storage stability of food e.g. dairy product, feed, cosmetic and pharmaceutical, comprises trehalose, trehalose-containing composition or trehalose-containing syrup |
| 12/17/2009 | CA2726473A1 Dough compositions and methods including starch having a low, high-temperature viscosity |
| 12/17/2009 | CA2722922A1 Food product |
| 12/16/2009 | EP2132990A1 Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems |
| 12/16/2009 | CN101601418A Flower-color steamed bread slice and production method thereof |
| 12/16/2009 | CN100569104C Round-shaped glutinous rice cake and its preparation method |
| 12/10/2009 | WO2009148467A1 Enzymatic dough conditioner and flavor improver for bakery products |
| 12/10/2009 | WO2009147297A2 Bread composition with improved bread volume |
| 12/10/2009 | US20090304862 Batter and batter-coated food products |
| 12/10/2009 | US20090304861 Leavened products made from non-wheat cereal proteins |
| 12/10/2009 | US20090304860 Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides |
| 12/09/2009 | CN101600352A Breads |
| 12/09/2009 | CN101600351A Method to produce cake with phospholipase a |
| 12/09/2009 | CN101595901A Flour for fried food and processing method thereof |
| 12/09/2009 | CN100566603C Colorful dumpling peel and its production method |
| 12/02/2009 | EP2127527A1 Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose |
| 12/02/2009 | EP2127524A1 Breads |
| 12/02/2009 | EP2124592A1 Hydrated fat compositions and dough articles |
| 12/02/2009 | CN101589780A Watermelon dietary fiber noodle and preparation method thereof |
| 12/02/2009 | CN101589733A Sugar-free watermelon dietary fibre biscuit and preparation method thereof |
| 12/02/2009 | CN100563449C pu'er tea cake stuffing and method for preparing the same |
| 12/02/2009 | CN100563448C Liquid leaven composition |
| 12/01/2009 | CA2418348C Oil/fat composition |
| 11/26/2009 | WO2009117790A3 (arabino)xylan oligosaccharide preparation |
| 11/26/2009 | WO2009103770A9 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
| 11/26/2009 | US20090291483 Enzyme Granulate |
| 11/26/2009 | US20090291193 Cereals with Altered Dormancy |
| 11/25/2009 | EP2120588A1 A ready-for-use bakery dough product |
| 11/25/2009 | CN101588723A Aqueous dough conditioning composition |
| 11/25/2009 | CN101584471A Spleen tonifying cake |
| 11/25/2009 | CN101584356A Five-color entrails-nourishing brain-strengthening steamed bread and preparation method thereof |
| 11/25/2009 | CN101584354A Five-color steamed bun for nourishing heart and reducing sugar and manufacturing method thereof |
| 11/25/2009 | CN101584353A Pasting technique of konjac flour and sodium alginate powder for strengthening dietary fiber cakes |