| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 06/22/2006 | WO2006064910A1 Bread-improving agent and bread products using the same |
| 06/22/2006 | US20060134305 Method of improving storage properties of foods and drinks |
| 06/22/2006 | US20060134286 Gallocatechin gallate-containing composition |
| 06/22/2006 | US20060134270 Baked rye product |
| 06/22/2006 | CA2591672A1 Method of preparing a baked or fried product from leavened dough |
| 06/21/2006 | EP1670322A1 Extract of ogalpi, erectile dysfunction fanning healthy food and erectile dysfunction treating agent containing the same |
| 06/21/2006 | EP1670317A1 Pre-dough concentrate for wheaten bread and mixed flour bread |
| 06/21/2006 | CN1788604A Special-purpose maize flour |
| 06/21/2006 | CN1259844C Mixtures of fructose and lactose as low-calorie bulk sweetener with reduced blood sugar index |
| 06/15/2006 | WO2006062410A1 Use of a polysaccharide as bread improver |
| 06/15/2006 | US20060127556 Method of deflavoring soy-derived materials for use in dough-based and baked products |
| 06/15/2006 | US20060127533 Bleaching of dairy products |
| 06/14/2006 | EP1668991A1 Oily food material for heating including baking |
| 06/14/2006 | EP1667530A1 Preparation of an edible product from dough |
| 06/14/2006 | EP0916269B1 Use of fucoidan |
| 06/14/2006 | DE202006003647U1 Dough product, useful for baking bread and bread products, comprises flour, oxygen enriched water, yeast or leaven, salt, sugars and spice |
| 06/14/2006 | CN1785040A Noodles contg. membrane of chicken's gizzard and spirulina |
| 06/14/2006 | CN1784983A Method for producing wheat flour with functions of lowering blood-sugar and blood-fat |
| 06/08/2006 | US20060121157 Processing of malt for preparing a beverage |
| 06/08/2006 | DE102004023778A1 Verwendung von Wirkstoffkomplexen aus Pflanzen der Familie Zosteraceae Use of active compound complexes from plants of the family Zosteraceae |
| 06/07/2006 | EP1664285A2 Fungal alpha-amylase variants |
| 06/07/2006 | EP1663471A1 Microcapsules |
| 06/07/2006 | EP1662909A1 Food compositions |
| 06/07/2006 | EP1662904A1 Compositions containing as the active ingredient componantes from salvia sclarea seed |
| 06/07/2006 | EP1662884A2 Leavened dough that withstands deep freezing, and method for the production thereof |
| 06/07/2006 | EP1662883A1 Bulking agents for baked goods |
| 06/07/2006 | EP1662882A1 High-fibre bread and bread improver compositions |
| 06/07/2006 | EP1662870A1 Encapsulated antimicrobial material |
| 06/07/2006 | EP1526775B1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
| 06/06/2006 | US7056949 Liver disorders, dietetics; weight ratio of glycerides to diglycerides |
| 06/01/2006 | WO2006057520A1 Method for preparing bread |
| 06/01/2006 | US20060115566 Preparation of liquid dough |
| 05/31/2006 | EP1175901B1 Peroxisome activator-responsive receptor agonists |
| 05/31/2006 | CN1257978C Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis |
| 05/31/2006 | CN1257684C Five bean long-life noodle |
| 05/26/2006 | WO2006053642A1 A process for chemically modifying protein containing food ingredients and such ingredients |
| 05/25/2006 | US20060110522 Edible fat/oil composition |
| 05/25/2006 | US20060110494 Encapsulated functional bakery ingredients |
| 05/24/2006 | EP1658775A1 Fat composition for bakery product and bakery product |
| 05/24/2006 | EP1324751B1 Coated particles containing an active substance |
| 05/24/2006 | CN1775073A Process for making fine dried noodles utilizing freshwater fish powder |
| 05/24/2006 | CN1256941C Body fat level controllers |
| 05/24/2006 | CN1256883C Agent for improving wheat flour for producing instant noodles |
| 05/23/2006 | US7049288 Administering to a host for inhibiting absorption of dietary starch, an effective amount of a phaseolamin and vanadium (vanadium bound by a glycoprotein matrix which is produced by Lactobacillus acidophilus and Saccharomyces cervisiae) |
| 05/23/2006 | CA2114342C Process for preparing non-hydroxypropylated, deflavored, cross-linked, pregelatinized, starch and product |
| 05/18/2006 | WO2006052270A1 Phosphate-containing fertilizer derived from steepwater |
| 05/18/2006 | US20060105081 Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems |
| 05/18/2006 | DE102005024460A1 Production of bread involves mixing measured ingredients for bread mixed with water for a few minutes to form a consistent mixture |
| 05/18/2006 | CA2586639A1 Phosphate-containing fertilizer derived from steepwater |
| 05/17/2006 | EP1656027A1 Bakery products containing starch n-octenyl succinate |
| 05/17/2006 | EP1656026A1 Composition comprising a bacteriocin and an extract from a plant of the labiatae family |
| 05/17/2006 | EP1289370B1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 05/11/2006 | WO2006050228A1 Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere |
| 05/11/2006 | WO2006004618A3 Breads comprising dietary fiber gel |
| 05/11/2006 | US20060099321 Cereal based food product comprising dha and/or epa |
| 05/11/2006 | US20060099311 Antibacterial agent for preserving fresh meat |
| 05/10/2006 | CN1770986A Improved dietary fiber containing materials comprising low molecular weight glucan |
| 05/10/2006 | CN1770982A Method for the reduction of acrylamide formation during heating of amino group-containing compounds |
| 05/09/2006 | CA2338481C Process and formulation for a chemically leavened dough or bakery product |
| 05/09/2006 | CA2215883C Breading products |
| 05/04/2006 | WO2006047512A2 Baked products containing rice flour |
| 05/04/2006 | WO2006046146A1 Dough product and baked product comprising durum wheat flour |
| 05/04/2006 | WO2006000066A3 Dough comprising nucleotide pyrophosphatase inhibitor |
| 05/03/2006 | EP1651062A1 Rice flour compositions |
| 05/03/2006 | EP1651053A1 Compositions and methods relating to freezer-to-oven doughs |
| 05/03/2006 | EP1651052A1 Food preservative |
| 05/03/2006 | CN1765200A Method for producing instant noodle |
| 05/03/2006 | CN1765188A Aizoon stonecrop herb healthy floor and noodle prepared by the same |
| 05/02/2006 | US7037546 adding solid lipids to dough then dehydrating; snack/blister packaging |
| 04/27/2006 | US20060088647 Baked products containing rice flour |
| 04/27/2006 | US20060088639 Food additive, baked food composition and method for lowering blood cholesterol |
| 04/27/2006 | US20060088561 solidifying agent consists of long chain fatty alcohol; carrier is semi-solid at rest and liquefies upon application of shear forces |
| 04/26/2006 | EP1649752A1 Food additive and high fibre baked food composition |
| 04/26/2006 | EP1648237A1 High protein, reduced-carbohydrate bakery and other food products |
| 04/26/2006 | EP1648236A1 Preparation of coated powder |
| 04/26/2006 | EP1365661B1 A method for treating a solvent-extracted plant residue with a fat |
| 04/25/2006 | US7033633 Mixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan |
| 04/25/2006 | US7033627 Production of enzymes in seeds and their use |
| 04/25/2006 | US7033626 Production of edible products |
| 04/25/2006 | US7033623 Mineral absorption enhancer |
| 04/25/2006 | CA2523464A1 Food additive, baked food composition and method for lowering blood cholesterol |
| 04/25/2006 | CA2493827A1 Natural product derivatives as food supplements and pharmaceuticals |
| 04/25/2006 | CA2209765C Food microemulsion formulations |
| 04/20/2006 | WO2006041683A2 Soy-based rice substitute |
| 04/20/2006 | WO2006040195A2 Use of cocoa butter in culinary preparations |
| 04/19/2006 | EP1647191A1 Flour mixture and bread obtained therefrom, as well as a concentrate of this flour mixture and bread obtained therefrom |
| 04/19/2006 | EP1646287A1 Processing of teff flour |
| 04/19/2006 | EP1646286A1 Bread product and method for its production |
| 04/19/2006 | EP0796558B1 Utilization of sodium and potassium gluconates for baked goods |
| 04/19/2006 | CN1759728A Fine dried noodles, dragon beard noodles or instant noodles of crab grass, and preparation method |
| 04/19/2006 | CN1759727A Method for preparing noodle |
| 04/19/2006 | CN1759693A Cracker for slim, and preparation method |
| 04/19/2006 | CN1759691A Composite enzyme modifier dedicated to flour for steamed bread |
| 04/19/2006 | CN1759690A Modifire of composition enzyme for flour dedicated to noodle |
| 04/19/2006 | CN1759689A Composite enzyme modifier dedicated to flour for making ultra soft bread |
| 04/19/2006 | CN1759688A Method for processing flour |
| 04/18/2006 | US7029717 combining with inosine, hypoxanthine, inosinic acid, adenylic acid, guanylic acid, or salts thereof greatly increases thermal stability; can be easily handled in production, storage and distribution stages where it may be exposed to unpredictably and widely variable environmental conditions |
| 04/13/2006 | WO2006016170A3 Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof |
| 04/13/2006 | WO2005097063A3 Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product |
| 04/13/2006 | US20060078664 Process for producing loaf bread |