| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 08/17/2006 | WO2006086149A1 Instant masa |
| 08/17/2006 | WO2006084626A1 Method for the prevention of microbiological alterations in bakery products |
| 08/17/2006 | US20060182784 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis |
| 08/16/2006 | EP1689238A1 Food additives, foods and methods of making foods |
| 08/16/2006 | CN1817186A Production of stewed noodles |
| 08/16/2006 | CN1817184A Production of egg roll with dried meat floss |
| 08/16/2006 | CN1817145A Vegetative wheaten food with multiple ingredients |
| 08/16/2006 | CN1817144A Special flour for fermented freezed wheaten products |
| 08/16/2006 | CN1817143A Organic-selenium-enriched bread and steamed bread and production thereof |
| 08/16/2006 | CN1817142A Non-fermented broth freezed dough and production thereof |
| 08/15/2006 | US7090886 A diglycerides comprising fatty acids selected from omega 3-unsaturated fatty acid, a cis configuration, 6-unsaturated fatty acid, saturated fatty acid, trans unsaturated fatty acid; body-fat burning, healthy, not obesity, antioxidation |
| 08/15/2006 | US7090874 comprises curcumin for preventing and/or improving Insulin Resistance Syndrome, diabetes mellitus, obesity or visceral fat obesity, hypertension or arterosclerotic cardiovascular disorders |
| 08/10/2006 | WO2006082504A1 Bakery and pasta products comprising acidified chitosan |
| 08/10/2006 | WO2004071467A3 Production of very long chain polyunsaturated fatty acids in oilseed plants |
| 08/10/2006 | US20060177561 Foods and drinks containing diacylglycerol |
| 08/10/2006 | US20060177549 Food composition |
| 08/09/2006 | CN1813548A Protein-rich wheat flour and its production method |
| 08/09/2006 | CN1268215C Diet cellulose flour for preventing diabets mellitus and preparing method thereof |
| 08/03/2006 | US20060172059 Method of inhibiting water content variation of composition and use thereof |
| 08/03/2006 | US20060172055 Food |
| 08/03/2006 | CA2535160A1 Food products containing rice bran oil |
| 08/02/2006 | EP1684598A2 Oleaginous composition containing a flowable active ingredient |
| 08/02/2006 | EP1684596A1 Method for formation of enhanced expandable food |
| 08/02/2006 | EP1684595A1 Method for formation of puffed cereal cakes |
| 08/02/2006 | EP1684589A1 High soluble fiber fermented foods |
| 08/02/2006 | EP1553838B1 Flour treatment method |
| 08/02/2006 | CN1810126A Whole wheat flour producing process |
| 08/02/2006 | CN1267030C Beverage products |
| 08/02/2006 | CN1267024C Tryptophan source from plants and uses therefor |
| 08/02/2006 | CN1267010C Flavour steamed bun and its preparing method |
| 08/01/2006 | US7084131 Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition |
| 08/01/2006 | US7083816 Modified whey, method for preparing same, use and bread-making product comprising modified whey |
| 07/27/2006 | WO2006077459A2 Water retaining composition based on starches and pectins for foodstuff and use thereof |
| 07/27/2006 | US20060165671 Novel nutraceutical compositions comprising epigallocatechin gallate |
| 07/26/2006 | EP1682655A1 Carbohydrate-binding modules of a new family |
| 07/26/2006 | EP1682226A1 A lipid preparation for enhancing mineral absorption |
| 07/26/2006 | EP1681945A1 Human breast milk lipid mimetic as dietary supplement |
| 07/26/2006 | EP1681937A1 Reduced digestible carbohydrate food having reduced blood glucose response |
| 07/26/2006 | EP1681936A1 Dough and method for preparing leavened food product |
| 07/26/2006 | EP0975961B1 Monitoring of dough properties |
| 07/26/2006 | CN1806565A Method for preparing kiwi fruit seeds biscuit |
| 07/26/2006 | CN1806563A Soybean protein reinforced nutrition flour and production method thereof |
| 07/26/2006 | CN1806562A Multi-grain blended flour containing multiple nutrients |
| 07/26/2006 | CN1806561A Aluminium-free modified starch leavening agent and preparation method thereof |
| 07/26/2006 | CN1806560A Production of non-stick high flour and application method thereof |
| 07/26/2006 | CN1265721C Coarse cereals battercake |
| 07/20/2006 | US20060160767 Method of providing food product with prolonged energy release |
| 07/20/2006 | US20060160725 Protein or hydrolyzate/phospholipid complex; used to improve lipid metabolism; functional food comprising the complex; anticholesterol agents |
| 07/19/2006 | EP1681352A2 Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis |
| 07/19/2006 | EP1680963A1 Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses |
| 07/19/2006 | EP1679976A1 Method for preparing film coatings and film coating |
| 07/19/2006 | EP1679975A1 Method for strengthening a protein-containing product and a protein-containing product |
| 07/19/2006 | EP1679974A2 Composition and method for making high-protein and low-carbohydrate food products |
| 07/19/2006 | CN1805691A Fat composition for bakery product and bakery product |
| 07/19/2006 | CN1802998A Microgranule purple laver noodle and its making method |
| 07/19/2006 | CN1802997A Health noodle and its production method |
| 07/18/2006 | US7078570 Substituted cyclohexenes |
| 07/13/2006 | US20060154842 Lipoxygenase |
| 07/13/2006 | US20060153964 Food oil product and the use of the same |
| 07/13/2006 | US20060153960 Cakes comprising dietary fiber gel |
| 07/13/2006 | US20060153897 Zinc-containing foods |
| 07/13/2006 | DE202006006380U1 Baking product, preferably deepfreeze-baking product for rebaking or finished baking, comprises a composition containing a portion of flour, related to enzyme protein with milk protein |
| 07/12/2006 | EP1679373A2 Lipase and use of same for improving doughs and baked products |
| 07/12/2006 | CN1802092A Liquid dough conditioner |
| 07/12/2006 | CN1799421A Pure natural colorful boiled dumplings and its production method |
| 07/12/2006 | CN1799420A Quick freezing rice dumpling capable of preventing soup turbidness |
| 07/12/2006 | CN1799419A Method for preparing instant semifinished product of rice dumpling |
| 07/12/2006 | CN1799400A Low-protein steamed bread made from wheat starch and its production method |
| 07/12/2006 | CN1799371A Method for making colorful flour sheet |
| 07/12/2006 | CN1799370A Biological oxidant capable of substituting potassium bromate for flour product |
| 07/12/2006 | CN1799369A Method for improving protein frost resistance of fermented cryogenic flour dough |
| 07/12/2006 | CN1799368A Biological oxidant for fermented cryogenic flour dough |
| 07/11/2006 | US7074900 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
| 07/06/2006 | WO2006071797A1 Delivery system for low calorie bulking agents |
| 07/06/2006 | US20060147607 Soybean processing |
| 07/06/2006 | US20060147606 Reduction of acrylamide formation |
| 07/06/2006 | DE102004063334A1 Dough, useful as raw material for production of consumption product, comprises a grain meal product and water |
| 07/06/2006 | CA2592031A1 Delivery system for low calorie bulking agents |
| 07/05/2006 | EP1675865A1 Process for preparing solidified maltitol and its use in food and pharma products |
| 07/05/2006 | EP1675468A1 Cake mixture |
| 07/05/2006 | CN1795726A Modifier of natural biologic enzyme for composite steamed bread flour |
| 07/05/2006 | CN1262670C Process for producing L-arabinose, L-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing same |
| 07/05/2006 | CN1262193C Process of forming refrigerated dough |
| 07/04/2006 | US7070953 foods, feeds, cosmetics; fish extarct; agreegable taste, flavor, odor; incubating aqueous slurry; extraction |
| 07/04/2006 | CA2118280C Novel leavening composition |
| 06/29/2006 | US20060141126 As an additive for increasing fiber content a particle composed of fiber (especially cellulose or gluten), a hydrocolloid (especially vegetable gums), and water coated with oil (especially canola), for use in baked goods; may optionally contain minerals and emulsifiers. |
| 06/29/2006 | US20060141117 Obtained by milling dehydrated chicory roots for use in bread dough, Viennese pastry, and biscuit mix. |
| 06/29/2006 | US20060141100 Bread product and method for its production |
| 06/28/2006 | EP1672983A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 06/28/2006 | EP0820307B1 Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| 06/28/2006 | CN1794925A Novel nutraceutical compositions and use thereof |
| 06/28/2006 | CN1792231A Food manufacturing of composition containing extract from lotus |
| 06/28/2006 | CN1792230A Pure soya bean products, and its processing method |
| 06/28/2006 | CN1792225A Health-care and life-lengthening instant noodles and its prodn. method |
| 06/28/2006 | CN1792177A Throat-moistening and health-care biscuit |
| 06/28/2006 | CN1792176A Series health-care flour (blended flour) |
| 06/28/2006 | CN1792175A Non-aluminium additive for making deep-fried dough sticks, and its prepn. method |
| 06/28/2006 | CN1261039C Nutritive heath-care grain food |
| 06/27/2006 | CA2203062C Improver for microwave reheated bakery products |
| 06/22/2006 | WO2006065134A1 Method of preparing a baked or fried product from leavened dough |