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)
12/2007
12/21/2007WO2007144433A1 Improved bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
12/21/2007CA2654742A1 Refrigerator stable pressurized baking batter
12/20/2007US20070292581 Lipoxygenase
12/20/2007US20070292562 Aqueous Stabilization of Liquid Dough Conditioning Composition
12/20/2007US20070292542 Flaxseeds for Body Weight Management
12/20/2007DE202004021383U1 Nahrungsmittel mit einem hydrolisierten löslichen Ballaststoff Foods with a hydrolyzed soluble fiber
12/19/2007EP1865794A1 Fermented protein product
12/19/2007EP1865782A2 Bread compositions containing sugar beet pectins
12/19/2007CN101090634A Use of cocoa butter in culinary preparations
12/19/2007CN101088371A Instant colorful noodles
12/19/2007CN101088370A production process of fresh celery noodles
12/19/2007CN101088368A Production process of health glossy ganoderma noodles
12/19/2007CN101088367A Production process of health gastrodia tuber noodles
12/19/2007CN101088366A Production process of health moxa leaf noodles
12/19/2007CN101088365A Nutritious noodles and the production process
12/19/2007CN101088344A Health flour of various grains and its production process
12/19/2007CN101088343A Nutritious high-calcium flour
12/19/2007CN101088342A Compound steamed-bread preserving modifier
12/19/2007CN101088341A Method of prolonging preservation period of steamed bread
12/18/2007US7309508 Non-lauric, non-trans, non-temper fat compositions
12/13/2007WO2007143093A2 Yeast-leavened dough compositions comprising yeast cell wall material
12/13/2007CA2649042A1 Process for neutralizing enzymes in corn
12/12/2007CN101085954A Special 'Xianguo' wine, drinking juice, catsup and pastry series and synthetic development technique thereof
12/12/2007CN101084764A Broccoli biscuit and manufacturing method thereof
12/12/2007CN100353850C Instant custard powder
12/12/2007CN100353849C Wheat flour brightening gluten-strengthening agent
12/12/2007CN100353848C Flour improver against dough varied in color
12/06/2007WO2007113678A3 Supplement mixture for dietetic food destined for celiacs
12/06/2007US20070281064 High Fiber, Reduced Effective Carbohydrate Corn-Based Food Formulations
12/06/2007US20070281056 Premixes, Flour Enriched With Same, Mineral Supplemented Foodstuffs And Methods Of Manufacture Thereof
12/05/2007EP1477070B1 Fat composition
12/05/2007CN101081066A Meat flavour vermicelli / noodle and method for prepararing the same
12/05/2007CN101081043A Method for making tomato cookies and making method thereof
12/05/2007CN101081041A Method for making tomato bread
12/05/2007CN101081040A Method for making high-nutrient bread
12/05/2007CN101081039A Method for making sticky rice bread
12/05/2007CN101081038A Health-care coarse cereals flour
12/05/2007CN100352900C Low-trans fats for confectionery and bakery fat compositions
12/05/2007CN100352364C Process and apparatus for marking nixtamalized corn flour
12/04/2007CA2219388C Processes for the production of noodles by machines
11/2007
11/29/2007WO2007137106A2 Recombined whole grain having visually indistinguishable particulate matter and related baked products
11/29/2007WO2007134878A1 Composition for reducing baking losses
11/29/2007WO2007134877A1 Use of modified wheat flour for reducing baking losses
11/29/2007WO2007090829A3 Screening method for selecting lipolytic enzymes as bakery improvers
11/29/2007WO2007060549B1 Method for preparing gluten-free dough compositions
11/29/2007WO2007052153A3 Food grade antioxidant and flavorant from roasted wheat malt
11/29/2007US20070275038 Food and feed compositions including resistant starch
11/29/2007CA2652900A1 Composition for reducing baking losses
11/29/2007CA2652413A1 Use of modified wheat flour for reducing baking losses
11/28/2007EP1858336A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
11/28/2007CN101077142A Pumpkin noodle
11/28/2007CN101077084A Staple food flour for obesity
11/28/2007CN101077083A Composite flour additive agent and preparation method thereof
11/27/2007CA2210870C Flax preparation, its use and production
11/22/2007WO2007132123A1 NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME
11/22/2007WO2007079050A3 Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition
11/22/2007US20070269579 Recombined whole grain having visually indistinguishable particulate matter and related baked products
11/22/2007CA2651850A1 De-oiled whole grain products and processes for their production
11/21/2007EP1855546A1 Bakery and pasta products comprising acidified chitosan
11/21/2007EP1855537A1 Dough compositions and pretzels
11/21/2007CN101073388A Buckwheat vermicellic and its production
11/21/2007CN101073335A Vitamine biscuit
11/21/2007CN101073334A 微量元素饼干 Trace elements biscuits
11/21/2007CN101073333A Multi-flavor biscuit
11/21/2007CN101073332A Fat-decreasing biscuit
11/21/2007CN101073329A Calcium-supplementing biscuit
11/20/2007US7297355 Biodegdration; enhancing odors; mixing of amino acid with reducing sugars in presence of yeasts
11/15/2007WO2007130070A1 Batter compositions and methods of preparing and using same
11/15/2007WO2007076356A3 Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
11/15/2007US20070264700 Fungal Alpha-Amylase Variants
11/15/2007US20070264417 Procyanidins; cleaning cocoa beans, heating unroasted cocoa nibs to loosen shells, winnowing the nibs from the shells, extracting with a polar solvent, a non-polar solvent, or a supercritical fluid
11/15/2007US20070264414 Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
11/15/2007US20070264405 Dry psyllium husk incorporated dough products and method of preparation thereof
11/15/2007US20070264404 High Protein and High Fiber Food Products
11/15/2007US20070264392 Protein-Rich Baked Food and Process for Producing the Same
11/15/2007CA2650019A1 Batter compositions and methods of preparing and using same
11/14/2007CN101069546A Poria-cocos eight-treasures noodles and preparing method
11/14/2007CN101069525A Five-colour delicious glutinous rice cake
11/14/2007CN101069522A Instant noodles of essence of both refined and coarse grains
11/14/2007CN100348132C Method for preparing instant semifinished product of rice dumpling
11/14/2007CN100348112C Flour whitening modifier
11/13/2007US7293423 Method and apparatus for controlling freezing nucleation and propagation
11/12/2007CA2550397A1 Novel cholesterol-lowering baked food products
11/08/2007US20070258876 Method for producing tri-calcium phosphate
11/07/2007EP1851252A1 Pregelatinized chemically modified resistant starch products and uses thereof
11/07/2007EP1850672A1 Instant masa
11/07/2007EP1850671A1 A chewing gum for preventing tooth decay
11/07/2007EP1377167B1 Method of extruding bread dough and products obtainable thereby
11/07/2007CN101066064A High efficacy compressed food
11/07/2007CN101066063A Antioxidant nutritious various-grain flour
11/01/2007WO2006098786A3 Nutritional small animal treat
10/2007
10/31/2007EP1848291A1 Delivery system for low calorie bulking agents
10/31/2007EP1755409B1 Topical application of marine oils to foods
10/31/2007CN101061863A Health-care food producting method
10/31/2007CN101061862A Health-care food for diabetic patients
10/31/2007CN101061839A Method of producing nutrient noodle for puerpera
10/31/2007CN101061838A Method of producing fresh lotus root noodle
10/31/2007CN101061837A Method of producing health-care taro noodle
10/31/2007CN101061813A Method of producing eight white sesame cake
10/31/2007CN101061812A Method of producing tuckahoe cake with eight kinds of costful materials
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