Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › 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)
11/2009
11/25/2009CN100562258C Dried dough ball and method for making same
11/24/2009CA2480668C Compositions comprising dietary fat complexer and methods for their use
11/19/2009US20090285970 Solubility-reduced, beta-glucan containing products and methods of producing and using such products
11/19/2009US20090285939 Multi-piece Pizza With Peripheral Crust Structure and Method and Apparatus for Forming the Same
11/19/2009US20090285922 Bakery products and pasta capable to reduce body weight and plasma cholesterol, lipids and glucose
11/19/2009DE10029743B4 Verfahren zum Einbringen von Nahrungsmittelalgen in Backwaren Method for introducing food algae in baked goods
11/18/2009EP2117326A1 Production of sheeted fruit and vegetable snacks
11/18/2009EP2117323A1 Snack chip containing buckwheat hulls
11/18/2009EP2117322A1 Improved flour based dough and method of preparing such dough
11/18/2009CN201345879Y Egg cone with nut granules
11/18/2009CN101579075A Five-color viscera-nourishing herbal cuisine meat flour and a preparation method thereof
11/18/2009CN101579073A Food additive and use method thereof
11/18/2009CN101579006A Five-color viscera-nourishing and body-building steamed bread and preparation method thereof
11/18/2009CN101579005A Noodle produced from juice of potherb and edible fungi and processing method thereof
11/18/2009CN100559959C Natural wheat protein composite modifying method and application thereof in the starch food products
11/17/2009US7618667 Comprises wheat gluten, hydrolyzed wheat protein, moisture management agent (milk protein or soybean protein), fungal protease and dietary fiber; improved shelf life; diabetes
11/11/2009EP2114168A1 Production of sheeted fruit and vegetable snacks
11/11/2009CN101574101A Natural holophytic-nutrition compressed biscuit and preparation method thereof
11/11/2009CN101574100A Egg membrane powder serving as flour improver and enzymolysis modified egg membrane powder
11/11/2009CN100558748C Soluble, associative carboxymethylcellulose, method of making, and uses thereof
11/10/2009CA2404058C Method for producing breads
11/04/2009EP2112885A1 Method for making a foodstuff
10/2009
10/29/2009WO2009103770A3 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method
10/29/2009US20090269452 Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
10/28/2009CN101564162A Health staple food flour special for diabetes patients and preparation method thereof
10/28/2009CN101564158A Natural five-color sugar-reducing nutritious noodle and method for preparing same
10/28/2009CN101564057A Improved Swiss food roll with independent package
10/28/2009CN101564056A Improved custard pie with independent package
10/28/2009CN101564055A Big honey twisted cruller
10/28/2009CN101564054A Functional bread added with apple dietary fiber and condensed juice and preparation method thereof
10/28/2009CN100553482C Noodles made of fresh sweet potato and its production process
10/28/2009CN100553466C Oil and fat composition
10/27/2009US7608708 Monocotyledon plant cells and plants which synthesize modified starch
10/22/2009WO2009129024A2 Method for developing a dairy protein cake
10/22/2009US20090263554 Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis
10/22/2009CA2721731A1 Method for developing a dairy protein cake
10/21/2009EP1682226B1 A lipid preparation for enhancing mineral absorption
10/21/2009CN101562984A Kneadable and mouldable baking mixture
10/21/2009CN101562983A Fruit based dough and fabricated snack products made therefrom
10/21/2009CN101558777A Biscuit modifying agent and preparation method thereof
10/21/2009CN101558776A Natural multi-flavor colorized flour and preparation method thereof
10/21/2009CN101558775A Long-life kelp noodles and production method thereof
10/21/2009CN101558774A Food containing kudzu root powder
10/21/2009CN100551262C Method for producing dried noodles containing tu-chung and haw rich in natural active substances
10/21/2009CN100551260C Health-care noodles with rose willow
10/21/2009CN100551259C Health-care noodles of folium mori
10/21/2009CN100551257C Heath-care noodles made with wild cotton
10/21/2009CN100551256C Health caring noodles with gastrodia tuber
10/21/2009CN100551255C Health caring noodles with dragon's bone
10/15/2009WO2009104194A3 The use of soluble tomato solids for reducing the salt content of food products
10/15/2009DE202009010462U1 Natursauerteigbrot Sourdough bread
10/15/2009DE102008049172A1 Bakery product, which is biscuit, crackers, muesli bars or rusk, where a dough for the bakery product containing e.g. carbohydrates, proteins, fat, minerals and vitamins, and optionally dietary fibers and/or proteins are added
10/14/2009EP1715747B1 Process for the production of a frozen food product
10/14/2009CN101558149A Low salt food with improved taste
10/14/2009CN101557713A High fiber rotary molded cookies containing inulin and resistant starch
10/14/2009CN100548155C Improved dietary fiber containing materials comprising low molecular weight glucan
10/14/2009CN100548147C Method for preparing syrup special for producing bread using maize starch
10/13/2009CA2513437C Food and feed compositions including resistant starch
10/08/2009WO2009122900A1 Mix for bakery food
10/07/2009CN101548694A Health xylitol peanut crisp
10/07/2009CN101548693A Health walnut cake
10/07/2009CN101548692A Flour containing anticancer foods
10/07/2009CN100546486C Organic-selenium-enriched bread and steamed bread and production thereof
10/01/2009US20090246349 Wheat pigment
10/01/2009CA2719481A1 (arabino)xylan oligosaccharide preparation
09/2009
09/30/2009EP2104730A1 Low salt food with improved taste
09/30/2009EP1493083B1 Reconfigurable control system based on hardware implementation of petri graphs
09/30/2009EP0862369B2 Composition based on fish oil
09/30/2009CN101543291A Preparation method of gynostemma pentaphylla noodles
09/30/2009CN101543234A Preparation method of persimmon blending noodles
09/30/2009CN101543233A Preparation method of mushroom noodles
09/29/2009US7595075 With calcium carbonate; baked good has same texture, taste as unfortified; bagels, pizza crust, bread, buns
09/24/2009US20090238935 Production of stabilized whole grain flour and products thereof
09/24/2009DE10301724B4 Roggengebäck Rye breads
09/23/2009EP2103219A1 Dough with fructan and fructan-degrading enzyme
09/23/2009EP2101588A1 Aqueous dough conditioning composition
09/23/2009EP1283682B1 Tryptophan source from plants and uses therefor
09/23/2009CN101536778A Preparation method of glabrous greenbrier rhizome noodle
09/23/2009CN101536747A Preparation method of taro noodle
09/23/2009CN101536704A Juice interesting biscuit
09/23/2009CN100542609C Compositions comprising dietary fat complex and methods for their use
09/22/2009US7593563 Image variety on edible substrates
09/22/2009US7592028 Mixing a hydrated premix of wheat flour, gluten and dough-conditioner with the second premixture to form a soy protein-containing doughand allowing it to rest for 5 minutes; high levels of soy protein (2-7 g.) with favorable texture and flavor; industrial scale; health bread (FDA); noncrumbly
09/22/2009US7592015 Wherein 10 wt % of the fatty acid groups in sn-2 position of the triacylglycerol molecules are saturated fatty acid groups; cosmetics; spreads, margarines, shortenings, sauces, ice-cream, soups, bakery products, and candy
09/17/2009WO2009112464A1 Dough with fructan and fructan-degrading enzyme
09/17/2009WO2009090180A3 Production of consumable products
09/17/2009US20090232936 Novel lipases and uses thereof
09/16/2009EP2100511A1 Filled baked crispy snack having a high moisture content
09/16/2009EP2099915A1 Corn starch and also corn flours and food comprising this corn starch
09/16/2009CN101530117A Walnut cake and production method thereof
09/16/2009CN101530116A Cream-chestnut cake
09/16/2009CN101530115A Oat-cream cookies
09/16/2009CN101530114A Acidic dairy dessert and preparation method thereof
09/16/2009CN101530113A Fresh wet instant wheat, corn flour noodle and production method thereof
09/16/2009CN100539879C Method of inhibiting water content variation of composition and use thereof
09/16/2009CN100539848C Encapsulated functional bakery ingredients
09/15/2009US7588925 Isolated from Aspergillus niger; used in industrial processes and methods of diagnosing fungal infections; reducing phospholipid content of an edible oil; baked goods
09/10/2009US20090226592 Barley with altered branching enzyme activity and starch and starch containing products with an increased amylose content
09/09/2009EP2096928A2 Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition
09/09/2009EP1478401B1 Compositions comprising dietary fat complexer and methods for their use
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