| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 04/12/2006 | EP1645637A1 A diet food and process for producing same |
| 04/12/2006 | EP1645636A1 A diabetic food and process for producing same |
| 04/12/2006 | EP1643864A1 Aiding of cognitive function |
| 04/12/2006 | EP1643856A1 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 04/12/2006 | EP1643855A1 Image variety on edible substrates |
| 04/12/2006 | EP1643841A2 High-protein, low-carbohydrate bakery products |
| 04/12/2006 | CN1757286A Calcium tonifying cracker prodn. method |
| 04/12/2006 | CN1757285A Natural raw material low sugar nutrition porridge or nutrient flour, and prepn. method therefor |
| 04/11/2006 | CA2278857C Polydextrose as anti-staling agent |
| 04/06/2006 | WO2006035965A1 Foamed food comprising soybean flour as the main component |
| 04/06/2006 | WO2005018794A8 Microcapsules |
| 04/06/2006 | US20060073260 Extruded ingredients for food products |
| 04/06/2006 | US20060073259 Soy-based rice substitute |
| 04/06/2006 | US20060073258 Process for producing an ultrafine-milled whole-grain wheat flour and products thereof |
| 04/05/2006 | EP1603411A4 Method for reducing acrylamide formation in thermally processed foods |
| 04/05/2006 | EP1484983B1 Sweet food base, the preparation method thereof and uses of same |
| 04/05/2006 | CN1754458A Polynary vegetable food and its preparation method |
| 04/05/2006 | CN1248594C Pregelatinized starch for improving snack products |
| 03/29/2006 | EP1640451A1 Spray dried enzyme product |
| 03/29/2006 | EP1638409A1 Process for the production of lupin extracts |
| 03/29/2006 | EP1056356B1 Process for the preparation of flavouring compositions and use of these compositions in bakery products |
| 03/29/2006 | CN1753624A Method for reducing acrylamide formation in thermally processed foods |
| 03/29/2006 | CN1751581A Froggrass cracker, and its prodn. method |
| 03/29/2006 | CN1247112C Health-care poria cold noodles and its production method |
| 03/28/2006 | CA2276011C A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof |
| 03/23/2006 | DE10121857B4 Biskuitkuchen-Vormischung und Teig zur Zubereitung von Biskuitkuchen Sponge cake premix and doughs for the preparation of sponge cake |
| 03/21/2006 | CA2339177C Thermally-inhibited starch prepared with oligosaccharides |
| 03/16/2006 | WO2006029405A1 High-fiber, high-protein pasta and noodle products |
| 03/16/2006 | WO2006027975A1 Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| 03/16/2006 | WO2006027796A2 Reduced calorie sweetener composition |
| 03/16/2006 | WO2005091984A3 Reduced sucrose cookie dough |
| 03/16/2006 | WO2005074477A3 Calcium fortification of bread dough |
| 03/16/2006 | CA2579875A1 Method of controlling rising ratio of bread by controlling milling extent of cereal grains |
| 03/15/2006 | EP1633208A1 Novel nutraceutical compositions and use thereof |
| 03/15/2006 | EP1633195A2 Liquid dough conditioner |
| 03/15/2006 | CN1747660A Controlled acidification of food products using lactic - or glycolic acid oligomers/derivatives |
| 03/15/2006 | CN1747657A Food oil product and the use of the same |
| 03/15/2006 | CN1745641A Vegetative for tified anticancer flour |
| 03/09/2006 | WO2006025207A1 Processed wheat flour food compounded with bilberry and method of coloring the same |
| 03/09/2006 | US20060051399 Drugs/foods comprising peptides with high glutamine content produced from wheat gluten; hypercholesterolemia, hypertriglyceridemia, fatty liver, chronic hepatits C |
| 03/08/2006 | EP1632138A1 Method for production of a product on basis of milled grain materials comprising soluble fibers |
| 03/08/2006 | EP1631149A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 03/08/2006 | EP1538915A4 Method for controlling snack product blistering through the use of solid lipid particles |
| 03/08/2006 | EP1397045B1 Method and apparatus for controlling the drying of previously baked goods |
| 03/08/2006 | EP1141254B1 Use of a xylanase for preparing a foodstuff |
| 03/08/2006 | CN1742617A Method for producing complete instant food |
| 03/08/2006 | CN1742615A Noodles with seasonal vegetable juice and old duck or chicken |
| 03/08/2006 | CN1244281C Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein |
| 03/07/2006 | US7008661 Oil/fat composition |
| 03/07/2006 | CA2219772C Method for increasing specific volume and bakery products resulting therefrom |
| 03/02/2006 | WO2005074709A3 Calcium-enriched foods |
| 03/02/2006 | DE102004041578A1 Sojamehl und Verfahren zu dessen Herstellung Soy flour and process for its preparation |
| 03/02/2006 | DE102004041285A1 Retarding resorption of nutrients, especially carbohydrates, contained in foodstuffs, by adding hydrolyzed soluble dietary fiber, especially partially hydrolyzed guar flour |
| 03/01/2006 | EP1629728A1 Use of chemically modified starch product |
| 03/01/2006 | EP1628537A2 High protein and high fiber food products |
| 03/01/2006 | CN1741751A Method of improving storage properties of foods and drinks |
| 03/01/2006 | CN1739361A Edible fungi reinforced flour and its production process |
| 02/28/2006 | US7005155 Cereal product and process |
| 02/23/2006 | WO2006018319A1 Plants with increased plastidic activity of r3 starch-phosphorylating enzyme |
| 02/23/2006 | US20060040040 Device for ozone treatment of plant materials |
| 02/22/2006 | EP1626625A1 Packaged bread snack |
| 02/22/2006 | EP1457114A4 Nixtamalized corn and products obtained from same |
| 02/22/2006 | CN1738549A Method of inhibiting water content variation of composition and use thereof |
| 02/22/2006 | CN1736208A Nutritious high flour of germinant maize |
| 02/21/2006 | US7002030 Substance for lowering high cholesterol level in serum and methods for preparing and using the same |
| 02/21/2006 | US7001990 Canola protein isolate functionality II |
| 02/21/2006 | US7001939 High amylose wheat starch and wheat containing the same |
| 02/21/2006 | CA2213965C Flour blends for deep fried foods, steamed chinese manju, dough sheets, okonomi-yaki, and takoyaki; and foods prepared from the flour blends |
| 02/16/2006 | WO2006017526A2 Method to limit acrylamide in heated foods |
| 02/16/2006 | WO2006016170A2 Premixes, flour enriched with same, mineral supplemented foodstuff and methods of manufacture thereof |
| 02/16/2006 | WO2005048724A3 High moisture, shelf-stable acidulated food products |
| 02/15/2006 | CN1732784A Healthy cake product |
| 02/09/2006 | DE202005018106U1 Crispbread containing fresh additives with high water content, e.g. meat, vegetables or herbs, providing various flavorings without affecting texture and stability |
| 02/08/2006 | CN1729841A Method for processing nutritious cold noodle |
| 02/08/2006 | CN1240293C Jelly fungi and oat flour dietary food and its production method |
| 02/07/2006 | US6994863 Pharmaceutical and cosmetic carrier and composition for topical application |
| 02/02/2006 | WO2005112655A3 Packaged, developed dough product in low pressure package, and related methods |
| 02/02/2006 | US20060026714 High oleic high stearic plants, seeds and oils |
| 02/02/2006 | US20060025584 Crystallization of polyol compositions, crystalline polyol composition product and use thereof |
| 02/02/2006 | US20060025381 Use of a chemically modified starch product |
| 02/02/2006 | US20060024423 Method of making a granulated bread improver |
| 02/01/2006 | EP1619955A1 Dough made with encapsulated soda |
| 02/01/2006 | EP1325102B1 Particles containing active in visco-elastic liquids |
| 02/01/2006 | CN1239099C Health food, preparation method and baking device thereof |
| 01/31/2006 | US6991824 Expression of human milk proteins in transgenic plants |
| 01/29/2006 | CA2513997A1 Use of a chemically modified starch product |
| 01/26/2006 | WO2005112553A3 Cereal concentrate and method for the production thereof |
| 01/26/2006 | US20060018996 Automatic discovery of a storage configuration method and apparatus |
| 01/25/2006 | EP1618801A1 Phaseolamin compositions and methods for using the same |
| 01/19/2006 | WO2006006579A1 Starchy food material or starchy food |
| 01/19/2006 | US20060013940 Food items based on starch networks |
| 01/19/2006 | US20060013937 Pulverizing lipoxygenase-free soybean grains into fine particles; heat drying treatment by solely using water vapor; can be rapidly dispersed in water or blended with other powdery food in the presence of water |
| 01/19/2006 | US20060013932 Flour treatment method |
| 01/18/2006 | EP1615510A1 Method for the reduction of acrylamide formation during heating of amino group-containing compounds |
| 01/18/2006 | EP1615509A2 Particulate-based ingredient delivery system |
| 01/18/2006 | EP1615500A2 Process of forming corn flaking grits of improved quality with minimization of production of corn doubles |
| 01/18/2006 | CN1720805A Green nanometer biological calcium-selenium fortified flour |
| 01/18/2006 | CN1236683C Oil/fat composition |
| 01/18/2006 | CN1236680C Enriched flour capable of preventing cardio-cerebral vascular disease |
| 01/12/2006 | WO2006004618A2 Breads comprising dietary fiber gel |