| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 07/11/2007 | CN1994093A Method for producing nutrition reinforced noodle by using spray sandwich technique |
| 07/11/2007 | CN1325454C Crystallization of polyol compositions, crystalline polyol composition product and use thereof |
| 07/11/2007 | CN1324991C Polynary vegetable food |
| 07/10/2007 | US7241606 α-Isomaltosylglucosaccharide synthase, process for producing the same and use thereof |
| 07/10/2007 | US7241462 Process for the preparation of malted cereals |
| 07/05/2007 | WO2007076436A2 Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking |
| 07/05/2007 | WO2007076419A1 Rheologically balanced high fiber ingredient for food products |
| 07/05/2007 | WO2007076356A2 Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| 07/05/2007 | US20070154607 Dough and method for preparing leavened food product |
| 07/05/2007 | CA2634461A1 Rheologically balanced high fiber ingredient for food products |
| 07/05/2007 | CA2634065A1 Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| 07/04/2007 | EP1803353A2 Method of preparing a dough with an enzyme |
| 07/04/2007 | CN1990866A Nucleic acid sequence, expression vector and application of wheat kernel texture coding gene |
| 07/04/2007 | CN1989818A Use of acyltransferase, composition thereof, and method for producing emulsifier |
| 07/04/2007 | CN1324039C New hydrogenated condensed palatinose products |
| 07/04/2007 | CN1324038C Condensed palatinose and method for producing the same |
| 07/04/2007 | CN1323607C Madeira-vine noodle and making method thereof |
| 07/04/2007 | CN1323589C Flour composition containing non-wheat grain composition and Italian noodles therefrom |
| 07/03/2007 | CA2166685C An enzyme with protease activity |
| 06/28/2007 | US20070148319 Soft Wheat Flour With High Bran Content, Process for its Production and Bakery Products Containing It |
| 06/28/2007 | US20070148318 Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking |
| 06/28/2007 | US20070148299 Foods containing large amount of functional components and method of producing the same |
| 06/27/2007 | EP1800541A1 Soft wheat flour with high bran content, process for its production and bakery products containing it |
| 06/27/2007 | EP1799040A1 Refrigerated, developed, chemically-leavened dough compositions comprising concentrated protein ingredient |
| 06/27/2007 | EP1648237A4 High protein, reduced-carbohydrate bakery and other food products |
| 06/27/2007 | EP1643855B1 Image variety on edible substrates |
| 06/27/2007 | CN1985607A Production process of dough for rolling dumpling wrapper |
| 06/27/2007 | CN1322817C Flour improver for guang-type steamed bread |
| 06/26/2007 | US7235274 Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
| 06/23/2007 | CA2571797A1 Soft wheat flour with high bran content, process for its production and bakery products containing it |
| 06/21/2007 | WO2007068853A1 Breadmaking improver |
| 06/21/2007 | US20070141225 Method for Reducing Acrylamide Formation |
| 06/21/2007 | US20070141220 Composition enriched in diglyceride with conjugated linoleic acid |
| 06/21/2007 | US20070141209 Process for preparing an edible barrier |
| 06/21/2007 | US20070141201 Method of preventing discoloration of dough, dough compositions, and dough products |
| 06/21/2007 | CA2631056A1 Breadmaking improver |
| 06/21/2007 | CA2571950A1 Waxy corn starch and whole grain cereals |
| 06/20/2007 | EP1797760A1 Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| 06/20/2007 | EP1796481A1 Emulgating agent from cereal grains |
| 06/20/2007 | CN1981580A Sweet-potato biscuits and their production |
| 06/20/2007 | CN1981579A Vegetable Chinese dumpling and its production |
| 06/20/2007 | CN1321573C Bactericides |
| 06/19/2007 | US7232586 Oil or fat compositions |
| 06/14/2007 | US20070134400 Process for extracting cocoa polyphenols from cocoa beans |
| 06/14/2007 | US20070134392 Slowly digestible starch product |
| 06/14/2007 | DE102005059406A1 Production of extruded surface-active substances involves hydrophilization of carrier by addition of hydrophilic emulsifying agents and surface-active substances which can be extruded |
| 06/13/2007 | CN1980682A Flaxseeds for body weight management |
| 06/13/2007 | CN1980579A Prebiotic preparation |
| 06/13/2007 | CN1977673A Method for making dumplings and hundun |
| 06/13/2007 | CN1977658A Method for preparing carrot-juice nutrient noodles |
| 06/13/2007 | CN1977620A Eight-treasure nutrient steamed sponge cake making method |
| 06/12/2007 | US7229653 Increasing the HDL level and the HDL/LDL ratio in human serium by balancing saturated and polyunsaturated dietary fatty acids |
| 06/12/2007 | US7229637 Food additives |
| 06/07/2007 | WO2007063349A1 Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals |
| 06/07/2007 | WO2007063084A1 Low calorie fat substitute |
| 06/07/2007 | US20070128331 Emulgating agent from cereal grains |
| 06/07/2007 | CA2630591A1 Low calorie fat substitute |
| 06/06/2007 | EP1791433A2 Premix comprising calcium and vitamin d, flour enriched with same und bread product therefrom |
| 06/06/2007 | EP1171472B2 Flours and starch with a very high amylopectin content, methods for the production and uses thereof |
| 06/06/2007 | CN1973677A Nutritious sweet potato biscuit and its production process |
| 06/06/2007 | CN1973637A Crisp sweet and delicious pancake and its making process |
| 06/06/2007 | CN1973636A Fermented soda biscuit and its production process |
| 06/06/2007 | CN1973634A Nutritious plumule biscuit and its production process |
| 06/06/2007 | CN1319469C Method of producing rice flour and use thereof |
| 06/06/2007 | CN1319468C Product for feeding paste to body system |
| 06/05/2007 | US7226770 For use in detergents and in baking |
| 06/05/2007 | US7226627 Grapeseed, cold-pressed grape oil, crushed grape and grape flour |
| 05/31/2007 | WO2007062203A2 Cooked foods containing conjugated linoleic acids |
| 05/31/2007 | WO2007061372A1 Pumpable shortening comprising stably dispersed solid sheet like flakes of fat |
| 05/31/2007 | WO2007060549A2 Method for preparing gluten-free dough compositions |
| 05/31/2007 | WO2007059956A1 Agent for use in the case of disorders of blood sugar metabolism, including diabetes |
| 05/31/2007 | WO2007032000A3 Protein-rich premix powders comprising okara for healthy food industry |
| 05/31/2007 | US20070122535 Process for preparing solidified maltitol and its use in food and pharma products |
| 05/31/2007 | DE102005056684A1 Flour-substitute product for production of e.g. bread, has flour and/or flour derivative that is mixed with cellulose and/or cellulose derivative and lignin |
| 05/30/2007 | EP1788891A2 Water retaining composition based on starches and pectins for foodstuff and use thereof |
| 05/30/2007 | EP1788881A1 Breadmaking methods and products |
| 05/30/2007 | EP1788880A1 Low carbohydrate bread product |
| 05/30/2007 | CN1317957C Nutrient maize flour containing fruit and/or vegetable and its preparation method |
| 05/30/2007 | CN1317956C Nutrient wheat flour containing fruit and or vegetable ad its preparation method |
| 05/29/2007 | US7223437 Greater than 25% dry weight protein. |
| 05/29/2007 | US7223433 Comprising amylose rice starch, amylose rice flour, potato starch, tapioca starch and pregelatinized wheat flour; food processing; forming a slurries from the blends, spreading on cooking sheet, and filling, steam cooking, rolling; frozen stuffed pastry rolls, especially cheong fun; withstand freezing |
| 05/24/2007 | WO2007057511A1 Improved fat composition |
| 05/24/2007 | WO2007056802A1 Low gi white bread product |
| 05/24/2007 | WO2005120238A3 Method and apparatus for controlling freezing nucleation and propagation |
| 05/23/2007 | EP1786908A1 Plants with increased plastidic activity of r3 starch-phosphorylating enzyme |
| 05/23/2007 | CN1968610A Method of producing frozen dough, and related products |
| 05/23/2007 | CN1965658A Terrine stewed rice noodles |
| 05/23/2007 | CN1965657A Method for preparing flour nutrition intensifying Vitamin A microcapsule |
| 05/23/2007 | CN1317288C Method for producing tablet, baked product or chewing gum |
| 05/22/2007 | US7220443 Mixing corn fractions with calcium oxide and magensium oxide, hydrating corn-based admix; Heating hydrated corn-based admix, holding hydrated corn-based admix at a temperature of between about 50 degrees C. and about 150 degrees C. for between 0 and about 30 minutes; cooling |
| 05/22/2007 | CA2204634C Dry bakery products and a process for their preparation |
| 05/18/2007 | WO2007022347A3 Topically applied garlic on refrigerated dough |
| 05/17/2007 | US20070110885 Method for controlling retention of an organic compound or of a plurality of organic compounds inside a liquid or solid phase and applications of said method, in particular in the agri-food domain |
| 05/16/2007 | EP1387616B1 Method of preparing a dough with an enzyme |
| 05/16/2007 | CN1961725A Method for preparing health sheet jelly by use of hulless oat |
| 05/16/2007 | CN1961723A Powder for preparing tender and glutinous rice scented rice dumpling and preparation method thereof |
| 05/16/2007 | CN1961686A Calcium milk biscuit for elderly person |
| 05/16/2007 | CN1961685A High-calcium yolk biscuit |
| 05/16/2007 | CN1961684A Calcium milk biscuit for children |
| 05/16/2007 | CN1315393C Fat composition |