Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576)
06/2005
06/14/2005CA2150943C Starch-natural gum composite compositions as thickening and suspending agents
06/09/2005WO2005052102A1 A composition enriched in diglyceride with conjugated linoleic acid
06/09/2005WO2005051098A1 Method for formation of puffed cereal cakes
06/09/2005WO2005051097A1 Method for formation of enhanced expandable food
06/09/2005WO2005051085A1 High soluble fiber fermented foods
06/09/2005WO2005051084A1 Protein-rich baked food and process for producing the same
06/09/2005US20050123667 Oil/fat powder
06/09/2005US20050123652 Producing tri-calcium phosphate by mixing water, hydrated lime, and phosphoric acid in a reaction vessel to form a tri-calcium phosphate slurry, then placing slurry in physical contact with heated air through a spray head to evaporate water from the slurry; efficiency
06/09/2005US20050123644 steepwater is mixed with an hydroxide (calcium hydroxide, magnesium hydroxide, and ammonium hydroxide ) to precipitate phosphorus in the steepwater, precipitate is separated from the steepwater; the precipitate includes organic and inorganic phosphorous component
06/09/2005CA2546844A1 Method for formation of enhanced expandable food
06/09/2005CA2544685A1 Method for formation of puffed cereal cakes
06/08/2005EP1537174A1 Cyclodextrin particle
06/08/2005EP1536694A1 Food items based on starch networks
06/08/2005EP0949294B1 Aqueous suspension composition and water-dispersible dry composition
06/08/2005EP0873054B1 Dietary fiber gels for preparing calorie reduced foods
06/08/2005CN1625341A Process and apparatus for marking nixtamalized corn flour
06/08/2005CN1625339A Oily cake excellent in heat-resistant shape retention and process for producing the same
06/08/2005CN1623405A Laver biscuit and its production method
06/08/2005CN1204822C Novel protein complexes
06/07/2005US6903255 High amylose wheat starch and wheat containing the same
06/07/2005US6902649 processed seed fiber suitable for other uses in papermaking or as a food additive for human consumption; corn, oats, soybeans; slurrying fiber in a dilute acid solution and washing; modifying agent step preferably includes an acid chlorite solution or a peroxide solution for improved brightness
06/02/2005WO2005048995A1 Iron salt coated with alginate and method for the preparation thereof
06/02/2005WO2005048724A2 High moisture, shelf-stable acidulated food products
06/02/2005WO2005048722A1 Foods and drinks containing diacylglycerol
06/02/2005WO2005011403A8 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products
06/02/2005US20050118610 Nucleotide sequences coding hydrolase for generating protein hydrolysates useful as flavour improving agents; food processing
06/02/2005US20050118326 Reducing digestion of carbohydrates and absorption of carbohydrates in the small intestine, fermentation and protection, mixing with proteins
06/02/2005US20050118301 increasing the soluble fiber content of a fermented food by adding to the foodstuff before the fermentation step a dextrin in which the glycosidic linkages have been highly randomized
06/01/2005EP1068302B1 Non-maltogenic exoamylases and their use in retarding retrogradation of starch
06/01/2005CN1622763A Food addictive
06/01/2005CN1620874A Prestirred bread flours with healthcare function
05/2005
05/31/2005US6900174 Comprises mineral (chromium and/or vanadium) bound by glycoprotein matrix produced by yeast (Saccharomyces cervisiae); for inhibiting absorption of dietary starch; for obesity and other carbohydrate limited dieting
05/31/2005US6899907 Using hydrogen peroxide solution; adding chelate compound to remove, deactivation transition metals
05/26/2005WO2005046349A2 Oleaginous composition containing a flowable active ingredient
05/26/2005WO2005046335A1 Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid
05/26/2005WO2005046334A1 Dough and method for preparing leavened food product
05/26/2005WO2004044208A3 Food flours with specific technological characteristics and low allergenicity
05/26/2005US20050112272 Indigestible starch hydrolyzate such as octenyl succinic anhydride modified starch or ethylene oxide- or propylene oxide modified starch; bulk sweetener; and emulsifier; sugar-free sponge cake; high fiber; dietetics
05/26/2005US20050112266 Improved bioavailability; dairy products, sauces; antioxidant activity in ameliorative/preventive efficacy in hypercholesterolemia, hyperlipemia and atherosclerosis
05/26/2005CA2546325A1 Dough and method for preparing leavened food product
05/25/2005EP1533382A1 Beta glucan-containing fat and oil compositions and novel microorganism capable of producing beta-glucan
05/25/2005EP1532862A2 Refrigerable extended shelf-life liquid batter and method for its production
05/25/2005EP1401292A4 Baked goods having extended shelf life
05/25/2005EP0970615B1 Food containing fat or oil
05/25/2005CN1620252A High protein, low carbohydrate dough and bread products, and method for making same
05/25/2005CN1618322A Method for producing tablet, baked product or chewing gum
05/24/2005US6897358 For altering any starch-storing plant, preferably cereals, in particular wheat, so that it synthesizes a modified starch
05/24/2005US6897354 Obtained from endosperm of seed; genetically engineered to lack starch granule protein-1 (SGP-1); for industrial/food applications
05/24/2005US6897202 Spray dry products, comprising glucose, maltotriose, oligosaccharides or polysaccharides of glucose; use in foods, cosmetics, and pharmaceuticals, soluble in aqueous solvents
05/24/2005US6896916 Method of baking yeast-fermented frozen bread products
05/24/2005CA2252051C Free flowing fat compositions
05/19/2005WO2004074546A3 Lower alkyl carboxylic acid moiety containing anti-corrosion compositions and methods of use
05/19/2005US20050106292 High moisture, shelf-stable acidulated food products
05/19/2005US20050106287 comprising 69-97.7 wt % yeast (dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid eg lauric, myristic
05/18/2005EP1530630A2 Novel lipases and uses thereof
05/18/2005EP1530423A2 Food base for fritters, method for the production thereof, and uses thereof
05/18/2005EP1404182A4 Pre-proofed freezer-to-oven dough compositions, and methods
05/18/2005CN1617672A Ubiquinol-enriched fat-containing foods
05/18/2005CN1617671A Ubiquinone-enriched foods
05/18/2005CN1617670A Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
05/18/2005CN1615709A Method for making shortsighteaness preventing food
05/18/2005CN1615708A Flour modifier for producing steamed bun by rising fermenting
05/18/2005CN1202070C Diacetyl tartaric acid esters of mono-and diglycerides based on C12 to C22 fatty acids
05/17/2005US6893673 During toasting, frying, or baking steps, the solid, lipid particles melt and soften and disrup the starch matrix, allowing steam to escape and prevent blisters
05/17/2005CA2191836C Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions
05/11/2005EP1528863A1 Cereal based food product comprising dha and/or epa
05/10/2005US6890732 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch
05/10/2005US6890575 Powder containing crystalline particles of maltitol
05/10/2005US6890572 Bacillus culture product; baked goods
05/10/2005US6890571 Slowly digestible starch product
05/10/2005US6890549 Reducing levels of bioavailable fat by adminstering alpha-cyclodextrin
05/10/2005CA2407562C Tryptophan source from plants and uses therefor
05/10/2005CA2104914C Sweet baked goods containing potato fiber
05/05/2005US20050095344 Method of preparation of highly functional soy protein
05/05/2005US20050095323 Method of preparing soy-containing confectionary type products
05/05/2005US20050095322 Adding finely ground herbs or solutions of herbal substances into the dough during dough kneading before baking begins; or applying solution to surface of baked cracker which absorbs the herbs so that baking does not denature the herbal actives; nutraceuticals
05/04/2005EP1527696A1 Method of preparing soy-containing confectionary type products
05/04/2005EP1526775A1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress
05/04/2005CN1611116A Wheat flour brightening gluten-strengthening agent
05/03/2005US6887501 Isolated from cocoa beans; solvent extraction; nitric oxide synthase/lipoxygenase/cyclooxygenase modulators
05/03/2005CA2289986C Method for producing additive stuff for bread or the like and additive stuff for bread or the like
04/2005
04/28/2005WO2005037849A1 Process for preparing solidified maltitol and its use in food and pharma products
04/28/2005WO2005037373A1 A lipid preparation for enhancing mineral absorption
04/28/2005WO2005036987A1 Human breast milk lipid mimetic as dietary supplement
04/28/2005WO2005036985A1 Improved nixtamalization method and device and different uses thereof
04/28/2005WO2005036977A1 Method for preparing film coatings and film coating
04/28/2005WO2005036976A1 Method for strengthening a protein-containing product and a protein-containing product
04/28/2005WO2005036971A1 Reduced digestible carbohydrate food having reduced blood glucose response
04/28/2005US20050091716 Novel plants and processes for obtaining them
04/28/2005CA2584188A1 Reduced digestible carbohydrate food having reduced blood glucose response
04/28/2005CA2544042A1 Food products containing partially and/or totally denatured milk proteins
04/28/2005CA2543158A1 Process for preparing solidified maltitol and its use in food and pharma products
04/27/2005EP1524918A1 Encapsulated crystalline lactic acid
04/27/2005EP1227728B1 Freezer-to-oven dough products
04/27/2005CN1608474A Coarse cereals battercake (Shandong coarse cereals batter cake)
04/26/2005US6884448 Cooking in microwave oven
04/26/2005US6884443 Metabolizing a portion of yeast of the total dough to produce bubbles in a developed dough matrix; freezing and baking without thawing; maintaining the bubbles and non-metabolized yeast throughout freezing; baking without thawing
04/21/2005WO2005034977A1 Production of gluten-free food products using timothy grass
04/21/2005WO2005034638A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough
04/21/2005WO2005034636A1 Cake mixture
1 ... 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 ... 126