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)
11/2005
11/17/2005US20050256178 Novel nutraceutical compositions comprising boitin
11/17/2005US20050255210 Shaped food containing soybean 7s protein and process for producing the same
11/17/2005US20050255126 biologically pure strain of Aureobasidium pullulans isolated from a food source; culturing in a medium containing saccharides as a carbon source; has resistance to the antibiotic cycloheximide
11/17/2005CA2566300A1 Food compositions
11/17/2005CA2564632A1 Flaxseeds for body weight management
11/16/2005EP1350516B1 Use of compositions for preventing or ameliorating multiple risk factor syndrome
11/16/2005CN1227363C Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same
11/16/2005CN1227266C Sago liquid starch and its application
11/15/2005US6964944 Chemically modified lipolytic enzyme
11/10/2005WO2005104871A1 Composition comprising statins
11/10/2005WO2005104863A1 Fat composition
11/10/2005WO2005104856A1 Bread-making improver
11/10/2005WO2005046349A3 Oleaginous composition containing a flowable active ingredient
11/10/2005US20050249866 Canola protein isolate functionality I
11/10/2005US20050249840 Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
11/10/2005DE10262005B4 Lebens-, Genuss-, Süßungs- und Arzneimittel, sowie Zusammensetzungen enthaltend kondensierte Palatinose in hydrierter Form Food, beverages, sweeteners and pharmaceuticals, as well as compositions containing condensed palatinose in hydrogenated form
11/10/2005CA2563153A1 Composition comprising statins
11/09/2005EP1592392A2 Production of very long chain polyunsaturated fatty acids in oilseed plants
11/09/2005EP1592309A2 Food and feed compositions including resistant starch
11/09/2005CN1694695A Novel nutraceutical compositions comprising epigallocatechin gallate
11/09/2005CN1692746A Chromatically layered dough sheet for dampling, steamed ban and noodes, and making method therefor
11/09/2005CN1225994C Cactus noodles
11/06/2005CA2506274A1 New active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
11/05/2005CA2466411A1 Functional fibre product for food applications
11/04/2005CA2466300A1 Functional fibre product for food applications
11/03/2005US20050241493 Roller grill having rollers with a roughened surface
11/02/2005EP1263290B1 Dough and container combination and method for making same
11/02/2005EP1257174B1 Cereal product and process
10/2005
10/27/2005WO2005099457A1 Use of ozone for improving kneading
10/27/2005US20050239164 Glutathione production
10/27/2005US20050238777 Condensed palatinose and method for producing the same
10/27/2005US20050238775 Butter melter and warmer
10/27/2005US20050238760 Food products fortified with calcium and method of preparation
10/27/2005CA2559926A1 Use of ozone for improving kneading
10/26/2005EP1588631A1 Method of improving storage properties of foods and drinks
10/26/2005CN1688342A Coated soy product and method for coating
10/26/2005CN1685875A Processing method of special flour for high quality instant noodles
10/26/2005CN1685874A Processing method of special flour for high quality noodles
10/26/2005CN1224322C Method and installation for making flour from ozone-treated grains
10/20/2005WO2005097063A2 Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product
10/20/2005WO2005096832A2 Mcc/hydrocolloid stabilizers and edible compositions comprising the same
10/20/2005WO2005096830A1 Process for producing rice cake food
10/20/2005US20050233046 MCC/hydrocolloid stabilizers and edible compositions comprising the same
10/19/2005EP1586240A1 Bread improver
10/19/2005EP1435795A4 Masa flavored cereal germ and a process for making same
10/19/2005EP1395120B1 Flour/starch blend for preparing stuffed rolls wrappers
10/18/2005US6956155 High oleic high stearic plants seeds and oils
10/18/2005CA2162822C Novel leavening acid composition
10/13/2005WO2005094611A1 Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products
10/13/2005WO2005094590A1 Bread improver
10/13/2005WO2005076741A3 Vegetable dough, a process for its production and vegetable bakery products made therewith
10/13/2005WO2005018339A3 Method for reducing acrylamide levels in food products and food products produced thereby
10/13/2005WO2005016004A3 High-protein, low-carbohydrate bakery products
10/13/2005WO2003099016A3 Method
10/13/2005US20050226974 Natamycin dosage form, process for preparing same, method for preserving a food product and preserved food product
10/12/2005CN1681831A New hydrogenated condensed palatinose products
10/12/2005CN1681399A Cereal based food product comprising DHA and/or EPA
10/12/2005CN1681392A Use of family 8 enzymes with xylan lytic activity in baking
10/11/2005CA2101308C Enzyme product and method for improving bread quality
10/06/2005WO2005092118A1 Manufacturingn process for fusion rice cake having characteristics in extended preservation period
10/06/2005WO2005092115A1 Extruded ingredients for food products
10/06/2005WO2005091984A2 Reduced sucrose cookie dough
10/06/2005US20050222406 Condensed palatinose in hydrogenated form
10/06/2005US20050221369 BGL3 beta-glucosidase and nucleic acids encoding the same
10/06/2005US20050220967 Gelatin substitute product and uses in food preparation
10/06/2005US20050220961 comprises crystalline sugar alcohol such as crystalline maltitol, lactitol, and isomalt, and polydextrose
10/06/2005US20050220960 Collagen protein breads, cereals, rice, pastas
10/06/2005DE4443952C5 Weizenmehlmischung enthaltend Weichweizenmehl und einen Anteil Hartweizenmehl und deren Verwendung zum Brotbacken Wheat flour mixture containing wheat flour and a share durum wheat flour and its use for baking bread
10/06/2005CA2559504A1 Extruded ingredients for food products
10/06/2005CA2558540A1 Dry mix compositions and method for making and utilizing the same having an enhanced anti-microbial shelf life
10/06/2005CA2558298A1 Reduced sucrose cookie dough
10/05/2005EP1582105A1 Method of inhibiting water content variation of composition and use thereof
10/05/2005EP1582097A1 Bread Improver
10/05/2005CN1678752A Analytical method for the determination of infant formula protein digestibility in vitro
10/05/2005CN1678674A 环糊精颗粒 Cyclodextrin particles
10/05/2005CN1678206A Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
10/05/2005CN1678203A Novel nutraceutical compositions comprising biotin
10/05/2005CN1676002A Compound bread preserving agent
10/04/2005US6951969 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch
09/2005
09/29/2005WO2005089568A1 Emulsifier composition for shortening
09/29/2005WO2005089244A2 A freezer to retarder to oven dough
09/29/2005US20050215451 Powdery product comprising crystalline beta-maltose monohydrate, its preparation, and uses
09/29/2005US20050214921 BGL3 beta-glucosidase and nucleic acids encoding the same
09/29/2005US20050214436 Shortening composition
09/29/2005US20050214435 Vegetable fat and use thereof in food preparations
09/29/2005US20050214427 Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents
09/29/2005US20050214426 Synergistic effects of tagatose and oligosaccharides on mouthfeel and creaminess in dairy products
09/29/2005DE102004012172A1 Ingredient mixing for baked foods. especially for people with weakened immune systems from the environment, includes vegetable fibers, dried algae and biomass and spices
09/29/2005CA2558114A1 Emulsifier composition for shortening
09/28/2005EP1578789A1 Nucleic acid comprising a sequence encoding a modified glutenin polypeptide
09/28/2005EP1578212A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making these products
09/28/2005EP1578202A1 Food oil product and the use of the same
09/28/2005CN1675355A Novel lipases and uses thereof
09/28/2005CN1674797A Encapsulated crystalline lactic acid
09/28/2005CN1672524A Method of producing reinforced nutrious flour with organic selenium-rich wheat
09/27/2005US6949263 Method for preparing nicotianamine or nicotianamine-containing product
09/22/2005WO2005087916A2 Novel xylanases and their use
09/22/2005WO2005087018A1 A process for the preparation of a high protein nutritious baked snack food
09/22/2005WO2005087013A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
09/22/2005WO2005087011A1 Premix powder for producing prcessed foods with the use of non-waxy rice as the main material
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