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