| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 08/03/2005 | CN1647687A Dry cooked noodles without water and preparing method |
| 08/03/2005 | CN1212774C Breadfast ginseng fruit cake |
| 07/28/2005 | WO2005067721A1 Cake-pastry with a golden layer |
| 07/28/2005 | US20050163909 Low-trans fats for confectionery and bakery fat compositions |
| 07/28/2005 | US20050163902 for the production of frozen foods, using of emulsifiers |
| 07/28/2005 | US20050163885 Dough improver |
| 07/28/2005 | US20050163735 Wherein 10 wt % of the fatty acid groups in sn-2 position of the triacylglycerol molecules are saturated fatty acid groups; cosmetics; spreads, margarines, shortenings, sauces, ice-cream, soups, bakery products, and candy |
| 07/27/2005 | EP1556474A1 Processing of malt for preparing a beverage |
| 07/27/2005 | CN1646552A Methods and compositions for altering the sweetness delivery profile of sucralose |
| 07/27/2005 | CN1646022A Method of improving dough and bread quality |
| 07/27/2005 | CN1644104A Red Chinese dumplings |
| 07/27/2005 | CN1644059A Flour composition containing non-wheat grain composition and Italian noodles therefrom |
| 07/26/2005 | CA2119763C Compositions having a creamy structure and containing fructane, preparation method therefor and uses thereof |
| 07/21/2005 | WO2005065464A2 Vegetable product, whose interior has been prepared with at least one substance and method for producing the same |
| 07/21/2005 | DE10359918A1 Stärke aufweisende Lebensmittel mit programmierbarem Hydrolyseverlauf und resistentem Anteil Starch-containing foods with programmable hydrolytic process and resistant share |
| 07/20/2005 | EP1555322A1 Lipolytic enzyme variant |
| 07/20/2005 | EP1554925A1 Food and cosmetic products comprising high oleic high stearic oils |
| 07/20/2005 | EP1553849A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 07/20/2005 | EP1553840A2 Encapsulated functional bakery ingredients |
| 07/20/2005 | EP1553838A1 Flour treatment method |
| 07/20/2005 | CN1643141A Saccharomyces cerevisiae yeast strain with improved phytase activity |
| 07/20/2005 | CN1643121A Low-trans fats for confectionery and bakery fat compositions |
| 07/20/2005 | CN1640430A Extraction of effective componnet of portulaca oleracea and use thereof |
| 07/20/2005 | CN1640271A Steamed bread ready-mixed flour with health care function |
| 07/20/2005 | CN1640270A Clean production process of gluten powder |
| 07/14/2005 | WO2005063057A1 Process for preparing an edible barrier |
| 07/14/2005 | WO2005063026A1 Finger millet bread formulation and a process for preparing the same |
| 07/14/2005 | WO2005063025A1 Process for producing soybean protein-containing wheat dough |
| 07/14/2005 | WO2004081022A3 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same |
| 07/14/2005 | US20050153045 Method for formation of enhanced expandable food products |
| 07/14/2005 | US20050153044 Dry milling oats for cereals and steam treatment, mixing with bran to form cereal |
| 07/14/2005 | US20050153016 Dough composition |
| 07/14/2005 | US20050153015 baked goods produced by fermentation of dough comprising rice starches, gluten, and oligosaccharides |
| 07/14/2005 | US20050152952 Phaseolamin compositions and methods for using the same |
| 07/14/2005 | DE10359537A1 Im Inneren mit mindestens einer Substanz präparierte Gemüseprodukte sowie Verfahren zu deren Herstellung Inside with at least one substance prepared vegetable products and processes for their preparation |
| 07/14/2005 | DE10357433A1 Cereal seed additive, e.g. for bread dough, is taken from a macerated cereal mash with water to be given a raised acid level for fermentation to release essential trace elements by enzyme activity |
| 07/14/2005 | CA2546779A1 Process for preparing an edible barrier |
| 07/13/2005 | EP1552750A1 Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same |
| 07/13/2005 | CN1638644A Process for producing fermented breads comprising rice flour as the main component |
| 07/13/2005 | CN1209974C Flour fermentation method |
| 07/12/2005 | US6915969 Method and installation for making flour from ozone-treated grains |
| 07/12/2005 | CA2179308C Ready-to-bake doughs |
| 07/07/2005 | WO2005060766A1 Foods containing large amount of functional components and method of producing the same |
| 07/07/2005 | WO2005060763A1 Process for the production of a frozen food product |
| 07/07/2005 | WO2005060758A1 A cereal flour production process |
| 07/07/2005 | WO2005060757A1 Liquid leaven composition |
| 07/07/2005 | WO2005036977B1 Method for preparing film coatings and film coating |
| 07/07/2005 | WO2005036976B1 Method for strengthening a protein-containing product and a protein-containing product |
| 07/07/2005 | US20050149308 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
| 07/07/2005 | US20050147725 Including spent grain ingredient derived from brewing or distilling industries; reduced blood sugar impact |
| 07/07/2005 | US20050147714 Dough composition |
| 07/07/2005 | CA2550590A1 Food or food products including high functional ingredients contents and their processing methods |
| 07/07/2005 | CA2546423A1 Process for the production of a frozen food product |
| 07/06/2005 | EP1549745A2 Family gh 61 polypeptides |
| 07/06/2005 | EP1549147A1 Use of family 8 enzymes with xylanolytic activity in baking |
| 07/06/2005 | CN1635836A Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products |
| 07/06/2005 | CN1633860A Aloe and black sesame health biscuit |
| 07/06/2005 | CN1633859A Ternary flour |
| 07/06/2005 | CN1633858A Production method of healthcare wheaten food |
| 07/06/2005 | CN1209452C Particles containing active in visco-elastic liquids |
| 07/06/2005 | CN1209188C Dehydrating agent and method for dehydrating method of hydrate using the agent and dehydrated article obtained by the method |
| 07/05/2005 | US6913775 Cooked cereal dough products fortified with calcium and method of preparation |
| 07/05/2005 | CA2284209C Polydextrose as a fat absorption inhibitor in fried foods |
| 06/30/2005 | WO2005058974A1 Slowly digestible starch-containing foodstuff |
| 06/30/2005 | WO2005058973A1 Slowly digestible starch product |
| 06/30/2005 | WO2005058046A1 Kit for preparing a pita bread savoury snack |
| 06/30/2005 | WO2005058045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | US20050142275 Non-lauric, non-trans, non-temper fat compositions |
| 06/30/2005 | US20050142272 combing wheat starch with pre-gelatinized wheat starch into a first substantially homogeneous mixture; suitable for reception during Holy Communion |
| 06/30/2005 | US20050142271 Sucralose-containing composition and edible products containing the composition |
| 06/30/2005 | US20050142262 Method for formation of puffed cereal cakes |
| 06/30/2005 | CA2551046A1 Slowly digestible starch product |
| 06/30/2005 | CA2549045A1 Food additives, foods and methods of making foods |
| 06/30/2005 | CA2548775A1 Slowly digestible starch-containing foodstuff |
| 06/29/2005 | EP1547467A1 Liquid leaven composition |
| 06/29/2005 | EP1546368A2 Analytical method for the determination of infant formula protein digestibility in vitro |
| 06/29/2005 | CN1633240A Oil/fat powder |
| 06/29/2005 | CN1631218A Multi-colored high calcium food made of miscellaneous cereals |
| 06/28/2005 | US6911211 Pharmaceutical and cosmetic carrier or composition for topical application |
| 06/28/2005 | CA2216550C Bakery fat composition |
| 06/23/2005 | US20050136167 Frozen microwaveable bakery products |
| 06/23/2005 | US20050136166 Preparation of an edible product from dough |
| 06/22/2005 | EP1542726A1 Coated soy product and method for coating |
| 06/22/2005 | CN1628525A Nutritious flour |
| 06/22/2005 | CN1206937C Cold pine pollen noodles and instant pine pollen noodles |
| 06/16/2005 | WO2005053410A1 Bread improving agent and breads containing the same |
| 06/16/2005 | WO1990000001A8 Dough based products for microwaving |
| 06/16/2005 | US20050130937 Glycerophospholid esters of polyunsaturated fatty acid (PUFA); increased bioavailability of PUFA; use as pharmaceutical, nutraceutical e.g. neurodegenerative disorders; less fish-related organoleptic effects |
| 06/16/2005 | US20050129834 Bread crumb analog and food comprising the same |
| 06/15/2005 | EP1541028A1 Kit for preparing a pita bread savoury snack |
| 06/15/2005 | EP1541026A1 Cereal products with high antioxidant power |
| 06/15/2005 | EP1539982A2 Glutathione production |
| 06/15/2005 | EP1539779A2 Condensed palatinose in hydrogenated form |
| 06/15/2005 | EP1539664A1 Crystallization of polyol compositions, crystalline polyol composition product and use thereof |
| 06/15/2005 | EP1538915A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 06/15/2005 | EP1494545A4 Protein isolates, compositions comprising protein isolates and methods of use |
| 06/15/2005 | CN1625955A Graham cracker and preparation method |
| 06/15/2005 | CN1206352C Usage of xylanase for prepn. of foods |
| 06/15/2005 | CN1205867C Natural high-calcium nutrient flour |
| 06/14/2005 | US6905715 Cocoa solids having a high cocoa procyanidin content |