Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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11/20/2008 | US20080286410 Production of Resistant Starch Product |
11/19/2008 | EP0981630B1 Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same |
11/19/2008 | EP0721471B2 Thermally inhibited starches and flours and process for their production |
11/19/2008 | CN101305806A Multi-nutrient colourful wheaten food material of thirteen medicinal herbs for resisting disease, improving health, improving mentality and increasing height |
11/19/2008 | CN101305780A Multi-flavor long-acting noodles for preventing and treating cold and its production method |
11/19/2008 | CN101305742A Multifunctional nutritive flour for relieving fatigue |
11/19/2008 | CN100433982C Flour/starch blend for preparing stuffed rolls wrappers |
11/18/2008 | CA2200370C A novel enzyme combination |
11/12/2008 | EP1988780A1 Fruit based dough and fabricated snack products made therefrom |
11/12/2008 | EP0977869B2 Lipase and use of same for improving doughs and baked products |
11/12/2008 | CN101302024A Synthetic method of grainy aluminium potassium sulfate |
11/12/2008 | CN101301073A Health care beneficial birthday noodles |
11/12/2008 | CN101301071A Battercake for reducing blood sugar and method of processing the same |
11/12/2008 | CN101301046A Soy protein reinforced nutrition fried instant noodles |
11/12/2008 | CN101300991A Method for producing roughage pie |
11/12/2008 | CN101300989A Green health care bread |
11/12/2008 | CN101300988A Method for processing vegetable dough for preparing cooked wheaten food and use of vegetable dough |
11/06/2008 | WO2008133512A1 Yeast-leavened dough and dry mix for preparing such a dough |
11/06/2008 | WO2008080093A3 Amylases and glucoamylases, nucleic acids encoding them and methods for making and using them |
11/06/2008 | WO2008037544A3 Kneadable and mouldable baking mixture |
11/06/2008 | WO2007143321A3 Dough compositions and related methods |
11/06/2008 | WO2007139563A3 Enhanced consumable with reduction of or replacement of egg content using highly refined cellulose fiber ingredients |
11/06/2008 | US20080274262 Heat treating a mixture of dehydrated potatoes (15%) and water (15-50%) by extrusion at 80-200 degrees C. for 5-60 seconds; also including rice, wheat, or corn and oils, fats, saccharides, polysaccharides, proteins, and/or emulsifiers; good tasting/appearance having improved crispy oral sensation |
11/06/2008 | CA2685267A1 Yeast-leavened dough and dry mix for preparing such a dough |
11/05/2008 | EP1987727A1 Drink containing a liquid agar |
11/05/2008 | EP1987158A2 Screening method for selecting lipolytic enzymes as bakery improvers |
11/05/2008 | EP1986507A2 Moisturizing composition for protein materials |
11/05/2008 | CN101297683A Crisp with anti-disease, anti-aging and life-prolonging function |
10/30/2008 | WO2008129040A1 Fat replacer for bakery and patisserie applications |
10/30/2008 | WO2007143287A3 Process for neutralizing enzymes in corn |
10/30/2008 | US20080268133 having enhanced levels of cocoa polyphenols |
10/30/2008 | US20080268026 Food-induced antisecretory proteins |
10/29/2008 | EP1865794B1 Fermented protein product |
10/29/2008 | CN101296625A Food comprising silicon |
10/29/2008 | CN101292671A Composite flour |
10/28/2008 | US7442541 biologically pure strain of Aureobasidium pullulans isolated from a food source; culturing in a medium containing saccharides as a carbon source; has resistance to the antibiotic cycloheximide |
10/28/2008 | US7442400 Egg replacer composition and method for making a bakery product therewith |
10/28/2008 | US7442399 Providing rapid, controlled release of enhancer; utilizing medium chain fatty acid triglyceride solubilizer and higher melting fat or lipid; fresh baked smell upon microwaving |
10/23/2008 | US20080261916 Nutraceutical; plant extracts and oils; fructose, glucose, starch, inulin, oligofructoses, fructo-oligosaccharides, lactulose, galactomannan, indigestible polydextrose, acemannan, various gums, indigestible dextrin, phytosterol, phytostanol, vitamins, minerals; symptoms of chronic intestinal inflammation |
10/23/2008 | US20080260926 Frozen Microwavable Bakery Products |
10/22/2008 | EP1982597A1 Fat replacer for bakery and patisserie applications |
10/22/2008 | CN101288467A Novel mushroom biscuit |
10/22/2008 | CN101288466A Sandwiched mushroom biscuit and preparation method thereof |
10/22/2008 | CN101288415A Mushroom stem biscuit |
10/22/2008 | CN101288414A Flour rich in meal fiber and preparation method and application thereof |
10/22/2008 | CN100426972C Health-care food-bread contg. almond edible fiber, and its method |
10/16/2008 | WO2008123098A1 Dried food improver, and method for production of dried food and method for improvement of physical properties of dried food both using the dried food improver |
10/15/2008 | EP1980614A2 Fungamyl-like Alpha-Amylase Variants |
10/15/2008 | CN201131261Y Ozone blending transportation reactor |
10/15/2008 | CN101283802A Green vegetable health bread |
10/15/2008 | CN101283750A Chinese chestnut handcraft dried noodle and preparation method thereof |
10/15/2008 | CN101283747A Preparation method of mixed flours |
10/15/2008 | CN101283695A Deep fry series glossy ganoderma polysaccharide cake product |
10/15/2008 | CN101283694A Cookies good for children intelligence |
10/15/2008 | CN101283693A Ginkgo tea health-care bread |
10/15/2008 | CN101283692A Flour processing method for improving the flour quality and flour food quality |
10/15/2008 | CN100425154C Production of stewed noodles |
10/14/2008 | US7435839 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 |
10/14/2008 | US7435441 Stable liquid fat formed by melting composition of fat with crystals and rolling. |
10/14/2008 | CA2337504C Heat-stable high-amylopectin starch |
10/09/2008 | US20080249185 Alleviating acute alcohol intoxication/side effects of a hangover by administering, for example, 2,3-dimercapto-1-propanol; food additives/supplements; animal feed; oxidation resistance; immunostimulants; demetallization; shelf life cosmetology; dermatology; food additives/supplements; feeds; drugs |
10/09/2008 | US20080248188 maize starch,has an increased phosphate content and/or a modified phosphorylation pattern and/or an increased final viscosity in an RVA profile and/or a reduced peak temperature in DSC analysis and/or an increased gel strength in texture analysis compared with starch from non-genetically modified plant |
10/09/2008 | US20080248159 Bread-Making Improver |
10/08/2008 | EP1976398A2 Calcium-enriched food product |
10/08/2008 | CN101278713A Green fine dried noodles with buckwheat |
10/07/2008 | US7431954 Food products fortified with calcium and method of preparation |
10/07/2008 | CA2309171C Physically coated cellulose as low calorie flour replacements |
10/02/2008 | WO2008116319A1 Bioproduction of ferulic acid and uses thereof |
10/01/2008 | CN101273732A Method for processing cut noodles |
10/01/2008 | CN100421576C Slowly digestable starch product |
10/01/2008 | CN100421565C Oil/fat composition |
09/30/2008 | CA2197730C Process for obtaining improved structure build-up of baked products |
09/25/2008 | WO2008115594A2 Grain fraction extraction material production system |
09/25/2008 | US20080233240 Bread Improver Comprising Emulsifier and Stabiliser |
09/25/2008 | US20080233235 Solid phase glycerolysis |
09/25/2008 | DE102007012063A1 Kartoffelfasern, Verfahren zur Herstellung derselben und Verwendung derselben Potato fibers, processes for preparing the same and use thereof |
09/24/2008 | CN101268842A Sea tangle noodle and its processing method |
09/24/2008 | CN101268821A Dense soy milk dumpling soup, dumpling |
09/24/2008 | CN101268790A Method for producing cake product foods Mochi with complex denaturation rice starch |
09/18/2008 | WO2008092907A3 Method to produce cake with phospholipase a |
09/18/2008 | US20080226780 Frozen Microwavable Bakery Products |
09/17/2008 | CN101263898A Method for making nutrition health care Artemisia dumpling |
09/17/2008 | CN101263833A Ultrafine powder auricularia nutrition noodle and preparation thereof |
09/12/2008 | WO2008109827A2 Flavored taco shells |
09/12/2008 | WO2008107018A1 A ready-for-use bakery dough product |
09/12/2008 | WO2008022092A3 System for gluten replacement in food products |
09/12/2008 | CA2676000A1 A ready-for-use bakery dough product |
09/11/2008 | US20080220122 Frozen Microwavable Bakery Products |
09/10/2008 | EP1965653A1 Breadmaking improver |
09/10/2008 | EP1965652A2 Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition |
09/10/2008 | CN101262782A Protein-rich premix powders comprising okara for healthy food industry |
09/10/2008 | CN101260419A Alpha-isomaltosylglucosaccharide forming enzyme, preparation method and uses of the same |
09/10/2008 | CN101258932A Crab ovary fish bag and production method |
09/10/2008 | CN101258931A Polypeptide health care vermicelli and instant noodles series products and preparation thereof |
09/10/2008 | CN101258923A Multi-dimensional multifunctional health care battercake |
09/10/2008 | CN101258913A Food containing konjak |
09/10/2008 | CN101258910A Nutrition potato chips, nutrition textured starch chips, nutrition rice cake (snow cake), and nutrition popped rice candy |
09/09/2008 | US7422750 algins are reduced or eliminated; apoptosis-inducing food or beverage; organoleptic |
09/04/2008 | WO2008105658A1 Improved flour based dough and method of preparing such dough |
09/04/2008 | WO2008105657A1 Method for making a foodstuff |