| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 09/22/2005 | WO2004107879A3 High protein and high fiber food products |
| 09/22/2005 | US20050208191 Process for the preparation of a high protein nutritious baked snack food |
| 09/22/2005 | US20050208180 soy protein and dietary fiber are incorporating into the food product like bakery product and a nutritional bar product; anticholesterol agent; reducing serum triglycerides, serum cholesterol; without affecting organoleptic property of the food; nutraceuticals |
| 09/22/2005 | DE202005007090U1 Recipe for bread baked from dough containing water, rye and wheat flour, sour dough, salt and liquid yeast |
| 09/22/2005 | CA2557578A1 Novel xylanases and their use |
| 09/21/2005 | EP1575671A1 Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone |
| 09/21/2005 | EP1377168A4 Dough, products and methods |
| 09/21/2005 | EP1377167A4 Method of extruding bread dough and products thereof |
| 09/21/2005 | CN1669582A 胶原钙 Collagen calcium |
| 09/21/2005 | CN1669446A Bread premixing powder containing wheat germ powder |
| 09/21/2005 | CN1669445A Dried maize flour noodle containing lysine and preparation method thereof |
| 09/21/2005 | CN1219442C Seabucktharn bread and preparation method thereof |
| 09/21/2005 | CN1219441C Noodle processing method |
| 09/20/2005 | US6946451 Insulin secretion promoter |
| 09/15/2005 | WO2005084445A1 Anti-staling composition and bakery products comprising this composition |
| 09/15/2005 | US20050202126 Freezer to retarder to oven dough |
| 09/15/2005 | CA2555284A1 Anti-staling composition and bakery products comprising this composition |
| 09/14/2005 | EP1574567A1 Novel xylanases and their use |
| 09/14/2005 | EP1571922A1 Controlled acidification of food products using lactic - or glycolic acid oligomers/derivatives |
| 09/14/2005 | EP1571912A1 Food additives, foods and methods |
| 09/14/2005 | CN1668755A Galactosyl isomalt, method for production and use thereof |
| 09/14/2005 | CN1218666C Cypress leaf crystal dumplings |
| 09/08/2005 | US20050196836 Gamma-glutamylcysteine producing yeast |
| 09/08/2005 | US20050196488 Microencapsulated azodicarbonamide, ascorbic acid, L-cysteine, fungal amylase, hemicellulase, and lipase; effective replacement for potassium bromate; slow acting oxidation; highly versatile, no difference in crumb structure or loaf volume; breads |
| 09/07/2005 | EP1569527A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same |
| 09/07/2005 | EP1187527B1 Use of high oleic high stearic oils |
| 09/07/2005 | CN1665763A Crystallization of polyol compositions, crystalline polyol composition product and use thereof |
| 09/07/2005 | CN1663435A Instant dough sheet and its processing technology |
| 09/07/2005 | CN1663399A Method for processing fancy bread powder |
| 09/07/2005 | CN1663398A Composite nutrient balancing flour |
| 09/07/2005 | CN1663397A Special powder for cool grain prepared sheet |
| 09/07/2005 | CN1663396A Dual-purpose baking powder and its producing method |
| 09/07/2005 | CN1217593C Enhanced alimentative healthy noodle and preparation thereof |
| 09/07/2005 | CN1217592C Healthcare and nutritious instant noodle and its preparation method |
| 09/01/2005 | WO2005079605A1 Egg replacer composition and method for making a bakery product therewith |
| 09/01/2005 | WO2005079591A1 Fats and oils composition containing diglycerid, and margarine, fried oil and food containing the composition |
| 09/01/2005 | WO2005079586A1 Microwaveable and oven-bakable coated food products |
| 09/01/2005 | WO2005079584A2 Mean volume of loaves (2 hours 30 min and 3 hours 0 min of rising) |
| 09/01/2005 | US20050191400 Enhanced fiber additive; and use |
| 09/01/2005 | US20050191387 Adding pre-gelatinized modified granular starch to a baked good and freezing; reduces moisture loss upon freezing |
| 09/01/2005 | US20050191385 Phyto-derived tetracyclic compounds with steroidal-like activity |
| 09/01/2005 | DE102004002599A1 Vincenta dietary food recipe using shelled nuts, egg yolk, sugar and egg white |
| 09/01/2005 | CA2555419A1 Method for producing a gluten-based baked product |
| 09/01/2005 | CA2554315A1 Egg replacer composition and method for making a bakery product therewith |
| 08/31/2005 | EP1568285A1 Agent for inhibiting rise in blood glucose level, agent for inhibiting body fat accumulation and edible material |
| 08/31/2005 | EP1568284A1 Method of producing rice flour and use thereof |
| 08/31/2005 | EP1406510B1 Modified whey, method for preparing same, use and bread-making product comprising modified whey |
| 08/31/2005 | CN1662655A Beta glucan-containing fat and oil compositions and novel microorganism capable of producing beta-glucan |
| 08/31/2005 | CN1662258A Compositions comprising dietary fat complexer and methods for their use |
| 08/31/2005 | CN1659967A Protein complementation powder |
| 08/30/2005 | US6936289 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 08/25/2005 | WO2005076741A2 Vegetable dough, a process for its production and vegetable bakery products made therewith |
| 08/25/2005 | US20050186318 Process for producing baked bread crumb product and baked bread crumb product |
| 08/25/2005 | US20050183836 Enhanced fiber additive; and use |
| 08/25/2005 | DE102004005338A1 Kalzium-Angereicherte Lebensmittel Calcium-fortified foods |
| 08/25/2005 | CA2556260A1 Vegetable dough, a process for its production and vegetable bakery products made therewith |
| 08/24/2005 | EP1565496A2 Soluble, associative carboxymethylcellulose, method of making, and uses thereof |
| 08/24/2005 | CN1659176A Condensed palatinose and method for producing the same |
| 08/24/2005 | CN1658828A Gallocatechin gallate-containing composition |
| 08/24/2005 | CN1658761A Frozen microwaveable bakery products |
| 08/24/2005 | CN1656907A Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition |
| 08/24/2005 | CN1656902A Fish noodle and its production method |
| 08/23/2005 | US6932996 Coated flaked fats |
| 08/23/2005 | US6932995 Method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. |
| 08/18/2005 | WO2005074709A2 Calcium-enriched foods |
| 08/18/2005 | WO2005074477A2 Calcium fortification of bread dough |
| 08/18/2005 | US20050181446 Protein variants having modified immunogenicity |
| 08/18/2005 | US20050181113 Egg replacer composition and method for making a bakery product therewith |
| 08/18/2005 | US20050181109 Ubiquinone-enriched foods |
| 08/18/2005 | CA2762120A1 Calcium fortification of bread dough |
| 08/18/2005 | CA2553796A1 Calcium fortification of bread dough |
| 08/17/2005 | EP1562432A1 Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems |
| 08/17/2005 | EP1088082B1 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch |
| 08/17/2005 | CN1656205A Stabilization of granules |
| 08/17/2005 | CN1655689A Protein isolates, compositions comprising protein isolates and methods of use |
| 08/17/2005 | CN1655681A Method |
| 08/17/2005 | CN1654641A Fungamyl-like alpha-amylase variants |
| 08/16/2005 | US6929814 Process for preparing beads as food additive and product thereof |
| 08/16/2005 | US6929806 Agents for improving lipid metabolism and reducing high blood pressure |
| 08/11/2005 | US20050175756 Comprising gluten-free cereal flour, water-soluble cellulose ether, and low substituted cellulose ether having molar substitution of 0.05-1.0; bread made from dough has good mouthfeel and satisfactory volume, retains softness over time, and is eatable by patients having food allergy to wheat or the like |
| 08/11/2005 | US20050175745 Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose |
| 08/10/2005 | EP1561380A1 Gluten-free dough composition |
| 08/10/2005 | EP1560920A2 Food flours with specific technological characteristics and low allergenicity |
| 08/10/2005 | EP1560493A1 Rhamnolipids in bakery products |
| 08/10/2005 | EP1468738A4 Method for producing grain substance, a set of equipment for producing said substance and grain breaking machine |
| 08/10/2005 | CN1650755A Method of comprehensive utilization of watermelon pulp juice to make watermelon pulp egg cake |
| 08/09/2005 | CA2142086C Wheat flour and process for producing the same |
| 08/06/2005 | WO2005074726A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose |
| 08/06/2005 | CA2552510A1 Method of preservation of a food product and composition comprising one or more phytosterols and/or phytostanols useful for this purpose |
| 08/04/2005 | WO2005070217A1 Self-rising dough-containing food product |
| 08/04/2005 | US20050170068 Fibrinogen concentrate is spray dried to form a powder for use in foodstuffs; increase the consistency of liquids or semi solids; binder to hold together pieces of meat or fish or vegetables; kneaded into bread dough, sausage |
| 08/04/2005 | US20050170061 Food additive |
| 08/04/2005 | US20050170049 Useful for enriching the calcium content of baked goods, particularly leavened bread products |
| 08/04/2005 | DE102004002333A1 Pre-dough mixture, for sourdough and yeast dough, is composed of cereal flour with water and/or milk and yeast and an enzyme baking agent and/or amylolytic active products |
| 08/03/2005 | EP1559788A1 Use lipase for improving doughs and baked products |
| 08/03/2005 | EP1558290A2 Heat pasteurized liquids containing glucosamine |
| 08/03/2005 | EP1558244A2 Novel nutraceutical compositions comprising epigallocatechin gallate |
| 08/03/2005 | EP1558089A2 Disposable device for packaging and cooking in particular corn grains for making popcorn |
| 08/03/2005 | CN1649617A Remedies for liver diseases, hyperlipemia and diabetes |
| 08/03/2005 | CN1649500A Dry yeast composition |