Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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04/21/2005 | WO2005034635A1 Protein enhanced low carbohydrate snack food |
04/21/2005 | WO2005019443A3 Fungal alpha-amylase variants |
04/21/2005 | WO2004105494A3 Liquid dough conditioner |
04/21/2005 | US20050084598 Heating/melting/cooling/crystallizing confectionery/triglyceride mixture; improved oral meltability |
04/21/2005 | US20050084586 Wherein oil separates batter and leavening agent (sodium bicarbonate) while in storage container, and agitation creates admixture |
04/21/2005 | US20050084585 Reduced fat and caloric value with little effect on taste and texture; pancakes |
04/21/2005 | CA2520934A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
04/20/2005 | EP1523245A2 Gelatin substitute product and uses in food preparation |
04/20/2005 | CN1607907A Canola protein isolate functionality ii |
04/20/2005 | CN1606922A Wheat, wheat flour activated catalysis processing method |
04/19/2005 | US6881433 Novel plants having an altered ability to produce starch, including an improved ability to produce structurally-altered starch or starch of altered quality are disclosed. The invention further relates to processes for obtaining such |
04/19/2005 | US6881431 Hot dags or hamburger inserted in baked goods; microwavable heating |
04/19/2005 | US6881429 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so |
04/14/2005 | WO2005032262A1 Method of producing a high-protein food product in the form of a powdered compound |
04/14/2005 | WO2005032261A1 Method of producing forzen puff dough |
04/14/2005 | WO2005032260A1 Pre-dough concentrate for wheaten bread and mixed flour bread |
04/14/2005 | WO2005032259A1 Preparation of an edible product from dough |
04/14/2005 | WO2004105495A3 Bread premix and bread produced utilizing same |
04/14/2005 | WO2004080203A3 The technology of cracker production to improve the condition of sick people |
04/14/2005 | US20050079996 Remedies for liver diseases, hyperlipemia and diabetes |
04/14/2005 | US20050079266 Culinary base and method for the preparation of a ready-cooked dish or a flavored drink |
04/13/2005 | EP1521531A2 Dough composition and method for making tortillas |
04/13/2005 | EP1124440B1 Use of calcareous material for foodstuff and cosmetic material |
04/12/2005 | US6878527 Modified proteins |
04/07/2005 | WO2005029970A1 Oily food material for heating including baking |
04/07/2005 | WO2005029967A1 Bulking agents for baked goods |
04/07/2005 | CA2539939A1 Bulking agents for baked goods |
04/06/2005 | EP1520478A1 Method for producing bakery goods, in particular bread |
04/06/2005 | EP1204326B1 Liquid bread improving composition |
04/06/2005 | CN1602698A Instant custard powder |
04/06/2005 | CN1602697A Synthetic method of composite edible denatured starch |
04/06/2005 | CN1602696A High gluten high elasticity easy cooking noodle production using ordinary flour |
04/06/2005 | CN1195420C Oil or fat processing food |
03/31/2005 | US20050069617 Hydrophilic cellulose leveling agent |
03/31/2005 | US20050069612 Image variety on edible substrates |
03/31/2005 | US20050067124 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 |
03/30/2005 | EP1517981A2 Stabilization of granules |
03/30/2005 | EP1469744A4 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air |
03/30/2005 | EP1173064A4 Food products with biocontrol preservation |
03/30/2005 | CN1600107A Flour produced form autogamy wheat |
03/29/2005 | US6872414 Comprise spontaneous nucleation or seeding; for use as sugar substiture in foods, sweets, and pharmaceuticals |
03/24/2005 | WO2005025588A1 Extract of ogalpi, erectile dysfunction fanning healthy food and erectile dysfunction treating agent containing the same |
03/24/2005 | WO2005025330A1 Method of reducing acrylamide in food products |
03/24/2005 | WO2005025319A1 Processing of teff flour |
03/24/2005 | WO2005025318A2 Leavened dough that withstands deep freezing, and method for the production thereof |
03/24/2005 | WO2005016010B1 High protein, reduced-carbohydrate bakery and other food products |
03/24/2005 | US20050064086 Replacement for a variety of food ingredients (both protein and non-proteins) such as egg white, egg yolk, soy protein, xanthan gum, gelatin and milk protein; bland taste; water soluble; thickeners; gelation; cohesion/adhesion; emu;lsifiers; foaming; vegetarian dietetics; fat substitues; health |
03/24/2005 | US20050064080 High fiber high protein ready-to-eat cereal |
03/24/2005 | DE10340350A1 Baked muesli bar, as a source of energy, contains added egg albumen and rolled oats in a low-calorie and sugar-free formulation |
03/24/2005 | CA2538616A1 Leavened dough that withstands deep freezing, and method for the production thereof |
03/23/2005 | EP1515979A1 Condensed palatinose and method for producing the same |
03/23/2005 | EP1515613A1 Vegetable fat and use thereof in food preparations |
03/23/2005 | CN1193673C Biscuit for preventing and treating pulmonary tuberculosis |
03/23/2005 | CN1193672C Nutrient seame cracker contg. rich amino acids and preparing method thereof |
03/23/2005 | CN1193671C Melissa powder cake and its making process |
03/22/2005 | CA2154570C Natural puff-pastry margarines |
03/17/2005 | WO2005023019A1 Compositions containing as the active ingredient componantes from salvia sclarea seed |
03/17/2005 | WO2005023007A1 High-fibre bread and bread improver compositions |
03/17/2005 | US20050058766 Viscous-high-fiber carbohydrate (CHO X) that supports a delayed ingestion of carbohydrates; in the form of pasta, cereal, a nutrition bar, baked goods; glutinous rice with a high fiber carbohydrate |
03/17/2005 | US20050058759 Baked goods; mixture of protein, sugars and fats; obesity, diatetic diets |
03/17/2005 | CA2578834A1 Compositions containing as the active ingredient components from salvia sclarea seed |
03/16/2005 | EP1513942A2 Galactosyl isomalt, method for production and use thereof |
03/16/2005 | CN1593160A Pollen wheaten food and its processing method |
03/10/2005 | WO2005020699A1 Tea for gut health |
03/10/2005 | US20050053715 Rice flour compositions |
03/10/2005 | US20050053712 Process for the recovery of a phytolipid composition |
03/10/2005 | US20050051419 Recovering a phytolipid from a vegetable oil by-product by distillation, the product comprising squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax; useful as an emollient and also may be incorporated into foods, beverages, and nutraceuticals |
03/09/2005 | EP1512327A1 Dough-based and baked products comprising deflavoured soy protein material obtainable by a specific method |
03/09/2005 | EP0896797B1 Fermentation composition, process for preparing the same, and use thereof |
03/09/2005 | CN1592780A Gamma-glutamylcysteine-producing yeast |
03/09/2005 | CN1592582A Product for fooding paste to body system |
03/09/2005 | CN1589649A Nutritive health care steamed bun |
03/09/2005 | CN1191761C Aloe powder food and method for making same |
03/08/2005 | US6863917 Ready-to-use food product |
03/03/2005 | WO2005019443A2 Fungal alpha-amylase variants |
03/03/2005 | WO2005019398A1 Shortening system |
03/03/2005 | WO2005018794A1 Microcapsules |
03/03/2005 | WO2005018339A2 Method for reducing acrylamide levels in food products and food products produced thereby |
03/03/2005 | WO2005018333A1 Composition comprising a bacteriocin and an extract from a plant of the labiatae family |
03/03/2005 | WO2005018322A1 Encapsulated antimicrobial material |
03/03/2005 | US20050049221 algins are reduced or eliminated; apoptosis-inducing food or beverage; organoleptic |
03/03/2005 | US20050048100 Containing active enzyme; cereals |
03/03/2005 | CA2534710A1 Fungal alpha-amylase variants |
03/03/2005 | CA2534694A1 Shortening system |
03/02/2005 | CN1586219A Lotus leaf defatting cake and preparing method |
03/02/2005 | CN1586217A Health food of the vine of multiflower knotweed and its preparing method |
03/02/2005 | CN1586216A Nutrition health flour and its preparing method |
03/02/2005 | CN1586215A Wheat flour flower |
02/24/2005 | WO2005016010A1 High protein, reduced-carbohydrate bakery and other food products |
02/24/2005 | WO2005016009A1 Baked food products |
02/24/2005 | WO2005016008A1 Compositions and methods relating to freezer-to-oven doughs |
02/24/2005 | WO2005016007A1 Protein enhanced low carbohydrate snack food |
02/24/2005 | WO2005016006A1 Bakery products containing starch n-octenyl succinate |
02/24/2005 | WO2005016004A2 High-protein, low-carbohydrate bakery products |
02/24/2005 | US20050042358 Mixture of flour, rice starch; gluten and maltose; milling |
02/24/2005 | US20050042341 Natamycin dosage form, method for preparing same and use thereof |
02/24/2005 | CA2532617A1 High-protein, low-carbohydrate bakery products |
02/23/2005 | EP1507457A1 Pre-dough concentrate for yeast-raised baked goods |
02/23/2005 | CN1582676A Nutrient flour pastry |
02/23/2005 | CN1582675A Flour improver against dough varied in color |