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)
12/2004
12/29/2004	EP0996709B1 Inhibitors of cellulolytic, xylanolytic and beta-glucanolytic enzymes
12/29/2004	CN1557198A Method for reducing the glycemic index of food
12/29/2004	CN1557197A Resveratrol-nourishing and health food additive
12/29/2004	CN1181759C Blood sugar, blood pressure and blood fat reducing health food containing Qingqian willow extract
12/23/2004	WO2004110160A1 Fat composition for bakery product and bakery product
12/23/2004	WO2004110155A1 Method of preventing discoloration of dough, dough compositions, and dough products
12/23/2004	US20040258829 polysaccharides isolated from cereal grains, having narrow molecular weigth distribution, low viscosity and high stability in water; enzymatic hydrolysis; used in foods, beverages and anticholesterol agents
12/23/2004	US20040258823 modulating the rheology of meat, fish, poultry, vegetables, fruits, baked goods, eggs, dairy product or mixtures by mixing with binders, thickeners or gelling agents, to allow eating or drinking in patients having dysphagia
12/23/2004	US20040258818 Reduced acidic flavor in acidified starch products
12/23/2004	US20040258776 Composition comprising aleurone, method of administering the same, and method of manufacturing the same
12/23/2004	CA2525775A1 Method of preventing discoloration of dough, dough compositions, and dough products
12/22/2004	EP1488797A2 Oral preprations having itching-relievign or antipruritic activity
12/22/2004	EP1488705A1 Food additive
12/22/2004	EP1487815A1 Compounds for the controlled release of active aldehydes
12/22/2004	EP1487567A2 Compositions containing sorbitan monoesters
12/22/2004	CN1180697C Coarse grain mixed flour
12/20/2004	CA2468281A1 Reduced acidic flavor in acidified starch products
12/16/2004	WO2004108874A1 Shortening system
12/16/2004	WO2004107879A2 High protein and high fiber food products
12/16/2004	WO2004107872A1 Low carbohydrate sweetner
12/16/2004	WO2004107866A1 Preparation of liquid dough
12/16/2004	US20040253690 Process for producing isomaltose and use thereof
12/16/2004	US20040253329 Ligand for peroxisome proliferator-activated receptor
12/16/2004	US20040253275 Pharmaceutical and cosmetic carrier or composition for topical application
12/15/2004	EP1484983A1 Sweet food base, the preparation method thereof and uses of same
12/15/2004	CN1554245A Coarse grain mixed flour wrapper
12/15/2004	CN1554244A Nutrition health food and its producing method
12/14/2004	US6830770 Polydextrose as anti-staling agent
12/09/2004	WO2004105517A1 Novel nutraceutical compositions and use thereof
12/09/2004	WO2004105508A1 A composition comprising lactic acid esters of mono- and diglycerides of fatty acids, an emulsifier containing the same and its use
12/09/2004	WO2004105495A2 Bread premix and bread produced utilizing same
12/09/2004	WO2004105494A2 Liquid dough conditioner
12/09/2004	US20040247772 Development of vital wheat gluten in non-aqueous media
12/08/2004	EP1483968A1 Preparation of batter
12/08/2004	EP1482812A1 Crosslinked waxy wheat starch and food containing the same
12/08/2004	CN1552219A Calcium richened flour and its production
12/02/2004	WO2004103078A1 Packaged bread snack
12/02/2004	WO2004041198A3 Heat pasteurized liquids containing glucosamine
12/02/2004	US20040241308 Pastry fat composition incorporating botanically derived unhydrogenated oils
12/02/2004	US20040241304 Obtained by milling dehydrated chicory roots for use in bread dough, Viennese pastry, and biscuit mix.
12/02/2004	US20040241303 As an additive for increasing fiber content, fiber (especially cellulose), a hydrocolloid (especially vegetable gums), oil (especially canola, and water for use in baked goods free of flour; bread product having a gluten content of at least 20% by weight.
12/02/2004	US20040241283 Method of preventing discoloration of dough, dough compositions, and dough products
12/02/2004	CA2525529A1 Packaged bread snack
12/01/2004	EP1481684A1 Remedies for liver diseases, hyperlipemia and diabetes
12/01/2004	EP1481590A1 Process for producing fermented bread comprising rice flour as the main component
12/01/2004	EP1480526A2 Method for manufacturing beads containing exogenous soy protein
12/01/2004	EP1094715B1 Fermented, pasteurised preferment
12/01/2004	EP1014802B1 Water continuous dairy base product and process for preparing such product
12/01/2004	CN1177539C High-protein nutritious food composition with grain as main component and its preparing process
11/2004
11/30/2004	US6824807 Chemical leavener system comprising acidulant precursors
11/30/2004	US6824799 Food product with enhanced crispiness
11/30/2004	CA2125330C A heat-stabilizing composition for proteins and the heat-stabilized product obtained
11/25/2004	WO2004100668A1 Fresh baked product enriched with beta-glucans, and baking ingredients for the production thereof
11/25/2004	WO2004032634A3 Compositions and processes for making high soy protein-containing bakery products
11/25/2004	WO2003090543A3 Dry yeast composition
11/25/2004	US20040234701 Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals
11/25/2004	US20040234663 Bread-making additive and bread-making composition
11/25/2004	US20040234479 Cyclodextrin particle
11/24/2004	EP1478401A2 Compositions comprising dietary fat complexer and methods for their use
11/24/2004	EP1102541B1 Use of erythrol and/or xylite as partial or full sugar substitute in baking masses or doughs for dry baked goods made of flours and/or starches
11/24/2004	CN1547926A Improver specially for hand-pulled noodles flour
11/18/2004	WO2004098294A1 Dough additive
11/17/2004	EP1477173A1 Sugar phosphates and their use for improving the intestinal function
11/17/2004	EP1477171A1 Intestinal mineral absorption capacity improver
11/17/2004	EP1477072A1 Reduced fat foodstuff with improved flavour
11/17/2004	EP1477071A1 Oily cake excellent in heat-resistant shape retention and process for producing the same
11/17/2004	EP1477070A1 Fat composition
11/17/2004	EP1476022A1 Oil/fat powder
11/17/2004	EP1209985B1 Modification of foaming properties of proteins
11/17/2004	EP0852502B1 Lantibiotic mutants and chimeras of enhanced stability and activity
11/17/2004	CN1545891A Fish flour and production method thereof
11/16/2004	US6818245 Development of vital wheat gluten in non-aqueous media
11/16/2004	US6818244 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids
11/16/2004	US6818240 By grinding non degermed corn and cooking the ground non degermed corn with indirect and direct heat
11/16/2004	CA2344444C Co-crystallization of sugar and n-[n-(3,3-dimethylbutyl)-l-.alpha.-aspartyl]-l-phenylalanine 1-methyl ester
11/11/2004	WO2004075657A3 Method for reducing acrylamide formation in thermally processed foods
11/11/2004	DE10318359A1 Flüssiges Backmittel sowie Verfahren zur Herstellung von Backwaren Liquid baking and methods for production of bakery products
11/10/2004	EP1474992A1 Ubiquinone-enriched foods
11/10/2004	EP1474991A1 Ubiquinol-enriched fat-containing foods
11/10/2004	CN1543846A Method for producing oat instant noodle and prescripton
11/10/2004	CN1543845A Health noodle and producing process thereof
11/10/2004	CN1543811A Convenient cake
11/10/2004	CN1543810A Seabucktharn bread and preparation method thereof
11/10/2004	CN1543809A High selenium flour
11/09/2004	CA2151053C Crystal modifiers for diacetin fats
11/04/2004	WO2004093564A2 Particulate-based ingredient delivery system
11/04/2004	WO2004093551A1 Dough made with encapsulated soda
11/04/2004	US20040219141 Reducer of blood glucose level increase reducer of body fat accumulation and food material
11/04/2004	CA2522825A1 Particulate-based ingredient delivery system
11/04/2004	CA2522716A1 Dough made with encapsulated soda
11/03/2004	EP1472930A1 Liquid baking additive and process for manufacture of baked goods
11/03/2004	CN1541542A Cactus flour
11/03/2004	CN1174094C Inhibitors of cellulolytic, xylanolytic and beta-glucanolytic enzymes
11/03/2004	CN1173632C Nutritious healthcare polypeptide flour
11/02/2004	CA2285187C Anaerobically-packaged ready to use liquid bakery wash
11/02/2004	CA2213783C Dietary fibrous bread and method of producing the same
10/2004
10/28/2004	WO2004078982A3 Modified low molecular weight glutenin with reduced risk to patients with celiak disease
10/28/2004	WO2004018660A3 Novel lipases and uses thereof
10/28/2004	US20040213885 Egg-based powder and food containing the same
10/28/2004	DE10316998A1 Verfahren zur Verminderung der Acrylamidbildung beim Erhitzen von aminogruppenhaltigen Verbindungen A method for reducing acrylamide formation on heating of amino-containing compounds

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