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)
01/2006
01/12/2006WO2006004617A1 Cake comprising dietary fiber gel
01/12/2006WO2006002985A1 Breadmaking methods and products
01/12/2006WO2006002495A1 Prebiotic preparation
01/12/2006US20060008791 Incorporating saccharide having the structure of cyclo{6)- alpha -D-glucopyranosyl-(1 3)- alpha -D-glucopyransyl-(1 6)- alpha -D-glucopyranosyl-(1 3)- alpha -D-glucopyranosyl-(1}, into, with, or in a food product, cosmetic, pharmaceutical, or industrial chemical containing water
01/12/2006US20060008574 Galactosyl isomalt, method for production and use thereof
01/12/2006CA2572855A1 Breadmaking methods and products
01/12/2006CA2569856A1 Prebiotic preparation
01/11/2006EP1614354A1 Processes of manufacture of baked products
01/11/2006CN1719977A Rhamnolipids in bakery products
01/10/2006US6984408 Pastry fat composition incorporating botanically derived unhydrogenated oils
01/10/2006US6984407 High satiety index bread
01/05/2006WO2006000066A2 Dough comprising nucleotide pyrophosphatase inhibitor
01/05/2006WO2004040997A3 Multiple component food product useful for delivering glucosamine and/or n­acetyl-d-glucosamine
01/04/2006EP1611798A1 Aroma-producing compositions for foods
01/04/2006CN1717419A Soluble, associative carboxymethylcellulose, method of making, and uses thereof
01/04/2006CN1717268A Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone
01/04/2006CN1717182A Method of producing rice flour and use thereof
01/04/2006CN1234726C Nucleic acid sequence, expression carrier and application of steady wheat high molecular gluten Dtx1.5 subunit coding gene
01/03/2006US6982159 Trichoderma β-glucosidase
01/03/2006CA2292524C Natural heat stable flavorings for bakery applications
12/2005
12/29/2005WO2005122795A1 Topical application of marine oils to foods
12/29/2005WO2005122778A1 Emulgating agent from cereal grains
12/29/2005US20050288360 Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone
12/29/2005US20050287286 Aroma-producing compositions for foods
12/29/2005US20050287282 Cereal-Based Adhesives and Their Uses
12/29/2005US20050287266 Breads comprising dietary fiber gel
12/29/2005US20050287264 Cakes comprising dietary fiber gel
12/29/2005US20050287233 Compositions for preventing or ameliorating multiple risk factor syndromes
12/29/2005CA2570804A1 Emulgating agent from cereal grains
12/29/2005CA2565342A1 Topical application of marine oils to foods
12/28/2005EP1609374A1 Dry flowable flavouring ingredient based on soy cotyledon fibre, method for preparation thereof and food compositions comprising it
12/28/2005EP1608236A2 Improved dietary fiber containing materials comprising low molecular weight glucan
12/28/2005EP1608227A2 A method of improving the rheological properties of a flour dough
12/28/2005EP1238141B1 Fibers from plant seeds and use
12/28/2005CN1711850A Holoprotein flour and food therefrom
12/28/2005CN1233245C Process for preparing mixed flour containing soya bean powder capable of synchronously fermenting and enzyme activating
12/27/2005CA2256367C Water continuous dairy base product and process for preparing such product
12/22/2005WO2005120252A1 High protein, low carbohydrate pasta
12/22/2005WO2005120248A1 Method for maintaining designed functional shape
12/22/2005WO2005120238A2 Method and apparatus for controlling freezing nucleation and propagation
12/22/2005WO2004093564A3 Particulate-based ingredient delivery system
12/22/2005US20050281931 Compositions and processes for making high soy protein-containing bakery products
12/22/2005US20050281926 Topical application of marine oils to food
12/22/2005US20050281922 Packaged, developed dough production in low pressure package, and related methods
12/22/2005US20050281916 Method of improving dough and bread quality
12/22/2005US20050281913 magnesium lactate is reacted with a hydroxide of sodium, calcium or ammonium at pH 9 -12 to form a lactate of sodium, potassium, calcium and/or ammonia and magnesium hydroxide; magnesium hydroxide can be easily separated and used as neutralizing agent in fermentaion of carbohydrate to form lactic acid
12/22/2005US20050281912 Chemically modified lipolytic enzyme
12/22/2005DE19654337B4 Verfahren zur Herstellung einer homogenen und stabilen Fett/Zucker-Mischung A process for preparing a homogeneous and stable fat / sugar mixture
12/22/2005DE102004026918A1 Elektrochemisch optimierte Lebensmittel Electrochemical optimized food
12/22/2005CA2569385A1 High protein, low carbohydrate pasta
12/21/2005EP1154695B1 Betaine and bakery products
12/21/2005EP1143811B1 Food particulate
12/21/2005CN1709071A Nutrient maize flour containing fruit and/or vegetable and its preparation method
12/21/2005CN1709070A Nutrient wheat flour containing fruit and or vegetable ad its preparation method
12/21/2005CN1232173C Fish flour and production method thereof
12/20/2005CA2150515C Emulsifier system
12/17/2005CA2471442A1 Dry flowable flavoring ingredient
12/15/2005US20050276896 Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
12/15/2005US20050276893 Method for producing fat and/or solids from beans and compositions containing polyphenols
12/15/2005DE102004023144A1 Preparation of fruit containing leaven bread comprises preparing source piece by mixing dry acid containing dry baking mixture with water and preparing a bread dough by mixing the source piece with flour, yeast, water and fruit mixture
12/15/2005DE10157608B4 Verfahren zur Herstellung von Backofenpaniermehl und danach hergestelltes Backofenpaniermehl A process for preparing Backofenpaniermehl and then made Backofenpaniermehl
12/14/2005EP1603411A2 Method for reducing acrylamide formation in thermally processed foods
12/08/2005WO2005087916A3 Novel xylanases and their use
12/08/2005US20050272711 Substance for lowering high cholesterol level in serum and methods for preparing and using the same
12/08/2005US20050271790 Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients
12/08/2005US20050271786 Dough, products and methods
12/08/2005US20050271784 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
12/08/2005US20050271709 Coated soy product and method for coating
12/08/2005US20050268626 Method and apparatus for controlling freezing nucleation and propagation
12/07/2005EP1602287A1 Electrochemically improved food products
12/07/2005EP1602281A1 Bakery food product based on short pastry having multilayered grid shape, process and apparatus for production thereof
12/07/2005EP1601699A2 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
12/07/2005EP1307107B1 Oil/fat composition
12/07/2005EP1224272B1 Spray dried enzyme product
12/07/2005CN1705440A Encapsulated functional bakery ingredients
12/07/2005CN1703961A 仙人掌面粉 Cactus flour
12/06/2005CA2253573C Fucoidan-containing foods or beverages
12/01/2005WO2005112662A1 Powdered food additive preparation containing defatted soybean powder as base material
12/01/2005WO2005112655A2 Packaged, developed dough product in low pressure package, and related methods
12/01/2005WO2005112652A1 Method of producing frozen dough, and related products
12/01/2005WO2005112553A2 Cereal concentrate and method for the production thereof
12/01/2005US20050266119 Method of producing frozen dough, and related products
12/01/2005CA2564350A1 Packaged, developed dough product in low pressure package, and related methods
11/2005
11/30/2005EP1599590A2 Modified low molecular weight glutenin with reduced risk to patients with celiak disease
11/30/2005EP1553849A4 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
11/30/2005EP1399025B1 Use of a chicory flour for preparation of a food dough
11/30/2005EP1142479B1 Method for producing cereal bread
11/30/2005EP0967890B1 Liquid, transparent mixture based on lactitol
11/30/2005EP0839916B1 Process for enzymatic preparation of nigerooligosaccharide
11/30/2005CN1229028C Flavour oil producing process
11/24/2005US20050260319 Manufacture of baked dough products
11/24/2005US20050260318 Process for improver premix for chapatis and related products
11/24/2005DE202005003289U1 Pastry with seafood comprises addition of macro algae e.g. Laminaria saccharina or Palmaria palmata
11/24/2005DE102004020081A1 Formulation having cyclooxygenase inhibiting activity, useful e.g. as antioxidants and to treat pain, liver cirrhosis and Parkinson's disease, comprises components or extracts of Byrsocarpus coccineus and Diodia scandens plants
11/22/2005US6967035 Mixing with enzyme capable of hydrolysis of lipids, phosphatides
11/22/2005US6967023 solidifying agent consists of a long chain fatty alcohol having at least 15 carbon atoms in its backbone and a fatty acid having at least 18 carbons in its backbone; carrier is semi-solid at rest and liquefies upon application of shear forces
11/17/2005WO2005107777A1 Flaxseeds for body weight management
11/17/2005WO2005107499A1 Food compositions
11/17/2005WO2005107479A1 Oxidation of sulfites with chloroplast
11/17/2005WO2005065464A3 Vegetable product, whose interior has been prepared with at least one substance and method for producing the same
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