Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576)
08/2004
08/19/2004US20040161526 Mixing cyclodextrins with food; antidiabetic agents; metabolism disease; obesity; hypotensive agents
08/19/2004US20040161518 Method for making breads
08/19/2004US20040161512 Method of deflavoring soy-derived materials for use in dough-based and baked products
08/19/2004US20040161493 Modified whey, method for preparing same, use and bread-making product comprising modified whey
08/19/2004US20040161478 Using plant extract as active material
08/19/2004US20040159823 Forming moisture retentive barrier
08/18/2004EP1447014A1 Method for reducing the glycemic index for food
08/18/2004EP1447013A1 Method for reducing the glycemic index of food
08/18/2004EP1139789B1 Alpha-amylase-resistant starch for producing foodstuff and medicaments
08/18/2004EP0967891B1 Polydextrose as a fat absorption inhibitor in fried foods
08/18/2004CN1520741A Health care alimentary noodle
08/18/2004CN1520729A Soy milk cake and its preparation method
08/18/2004CN1162085C Method for producing malto oligosaccharide flour food
08/17/2004US6777397 Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index
08/14/2004CA2457465A1 Method for reducing the glycemic index of food
08/12/2004US20040158058 Aqueous rheology modifier which functions in personal care, household care, paint, building materials and construction, pharmaceutical, medical care, oilfield, mineral processing, paper making and paper coating, and food
08/12/2004US20040156980 Biodegdration; enhancing odors; mixing of amino acid with reducing sugars in presence of yeasts
08/12/2004US20040156972 Oil or fat compositions
08/12/2004US20040156967 Kneading; controlled stirring; baking; using rice flour
08/12/2004US20040156952 dried cultures that resist inactivation during pasteurization of the food product, produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.
08/12/2004US20040156951 By acidification, food products are protected against harmful microbiological cultures and provided with enhanced texture
08/12/2004US20040156950 Use of hop components in foods
08/11/2004EP1444896A2 Automatic breadmaking apparatus and method of making bread
08/11/2004EP1443823A1 A liquid bread improver, the use and the process for producing thereof
08/11/2004EP0667107B1 Bifidobacterium growth promoter
08/11/2004CN1518880A Automatic bread maker and bread prodn. method
08/11/2004CN1161024C High-energy nutritious ship cake
08/11/2004CN1161023C Diatotherapeutic flour series with added Chinese herbal medicine and non-wheat grains components
08/10/2004US6773743 Low carbohydrate sweetener
08/10/2004CA2239035C Enzymatically decomposed lecithin containing mineral composition
08/05/2004WO2004064805A1 Cochleate preparations of fragile nutrients
08/05/2004WO2004064545A1 Method of improving storage properties of foods and drinks
08/05/2004WO2004064526A1 Baked rye product
08/05/2004WO2004041257A3 Novel nutraceutical compositions comprising epigallocatechin gallate
08/05/2004US20040151817 Baked products containing soybean protein and process for producing soybean protein
08/05/2004US20040151809 Shelf-stable batters
08/05/2004DE20314962U1 Vitality bread roll for special occasions comprises wheat or bio-wheat flour for the dough, and an aromatic mixture containing fruit sugar, beer/beer thickener, multivitamin juice, elderflower, ginseng extract, nutmeg, coriander and pepper
08/04/2004EP1441599A1 Production of edible products
08/04/2004EP0981283B1 Milled cereal by-product which is an additive for increasing total dietary fiber
08/04/2004EP0651611B1 Modified fat blends
08/03/2004US6770803 For use in food and cosmetics
08/03/2004US6770768 Lowers ldl cholesterol levels in serum and which is fat soluble beta - sitostanol fatty acid ester, and to a method for preparing and using the same. the substance can be taken orally as a food additive, food substitute or supplement.
08/03/2004US6770309 Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean
08/03/2004CA2342929C Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing the thus processed soybean
08/03/2004CA2322173C Method for producing a fat mixture
07/2004
07/29/2004WO2004062381A2 Food and feed compositions including resistant starch
07/29/2004US20040147457 Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index
07/29/2004US20040146629 From tofu; mixture with mashed potatoe ;controlling taste
07/29/2004US20040146601 Dough conditioner
07/29/2004DE10301724A1 Baked rye products e.g. ciabatta and other bread products are obtained by adding yeast to the leaven-free dough before baking so as to activate the flour enzyme
07/28/2004EP1439759A1 Canola protein isolate functionality ii
07/28/2004EP1439758A1 Non-lauric, non-trans, non-temper fat compositions
07/28/2004EP1237417B1 Method and installation for making flour from ozone-treated grains
07/28/2004EP0977869B1 Lipase and use of same for improving doughs and baked products
07/28/2004CN1516594A Preventives of remedies for arthritis
07/28/2004CN1515197A Beverage products
07/28/2004CN1515190A Dumpling with cactus stuffing
07/28/2004CN1515165A Health-care poria cold noodles and its production method
07/28/2004CN1515164A New protein complex
07/28/2004CN1158930C Cracker containing Chinese medicine for mourishing spleen and kidney and its preparing process
07/28/2004CA2418401A1 Dough conditioner
07/22/2004US20040142079 Process for the production of Masa flour and dough
07/22/2004US20040142018 Regulator for amount of body fat
07/22/2004DE19919195B4 Pumpfähiger Backzusatz Pumpable baking additive
07/21/2004EP1438902A1 Egg foam stabilizing composition
07/21/2004CN1514689A Method of extruding bread dough and products thereof
07/21/2004CN1513873A Nucleic acid, expression carrier and application of steady wheat high molecular gluten Dtx1, 5 subunit coding gene
07/21/2004CN1158014C Premixed composition for producing light cake, and method for making said cake
07/20/2004US6764699 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
07/15/2004US20040137038 Food and feed compositions including resistant starch
07/15/2004US20040137036 food containing organic compound(s); selected from picolinic acids, L-amino acids, oligopeptides and a zinc source, wherein a zinc complex formed from the organic compound, and the zinc source ; hypogycemic
07/14/2004EP1436309A2 Bgl3 beta-glucosidase and nucleic acids encoding the same
07/14/2004EP1435795A1 Masa flavored cereal germ and a process for making same
07/13/2004US6761916 Method for producing breads with a recombinant yeast which expresses a photoprotein
07/08/2004WO2004056216A1 Method of inhibiting water content variation of composition and use thereof
07/08/2004WO2004056205A1 Food compositions for gut health comprising black tea
07/08/2004WO2004056203A1 Controlled acidification of food products using lactic - or glycolic acid oligomers/derivatives
07/08/2004US20040131657 Mixture of glucans and sterols
07/07/2004CN1509654A Boiled dumplings and producing method thereof
07/06/2004CA2195290C Steamed wheat flour for fry-cooking which is suitable for use in reheating in a microwave oven and production process thereof
07/01/2004WO2004054383A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making
07/01/2004WO2004054369A1 Food additives, foods and methods
07/01/2004WO2004037016A3 A method of producing pasta and masa like doughs and products produced therefrom
07/01/2004US20040126475 Stable liquid fat formed by melting composition of fat with crystals and rolling.
07/01/2004CA2509589A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making
07/01/2004CA2509209A1 Food additives, foods and methods
06/2004
06/30/2004EP1433852A1 Lipase and use of same for improving doughs and baked products
06/30/2004EP1433383A1 Natural flour mixture and bakery products obtained therefrom
06/30/2004EP1264548A4 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
06/29/2004CA2173545C Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids
06/29/2004CA2131002C Effect of particle-size distribution of cellulose ethers on palatability of compositions
06/27/2004CA2454156A1 Food and method for producing food
06/24/2004WO2004052116A1 Food oil product and the use of the same
06/24/2004WO2004020653A3 Analytical method for the determination of infant formula protein digestibility in vitro
06/24/2004US20040120984 Compositions comprising dietary fat complexer and methods for their use
06/24/2004CA2508826A1 Food oil product and the use of the same
06/23/2004EP1430783A1 Oil/fat composition
06/23/2004CN1507455A Food product with prolonged energy release
06/23/2004CN1507454A Method for preparing a low calorie food product
06/23/2004CN1507323A Fat composition
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