| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 06/23/2004 | CN1507322A Flour/starch blend for preparing stuffed rolls wrappers |
| 06/17/2004 | WO2004031339B1 Processing of malt for preparing a beverage |
| 06/17/2004 | US20040116382 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making and communicating the benefit of such products |
| 06/17/2004 | US20040115333 Method for treating a solvent-extracted plant residue with a fat |
| 06/17/2004 | US20040115315 Easy to handle and are less expensive than encapsulated liquid lactic acid; for use in foods |
| 06/16/2004 | EP1351583A4 A soy-based dough and products made from the dough |
| 06/16/2004 | EP1045639A4 Extruded intermediates containing a soluble fiber and food products containing same |
| 06/16/2004 | CN1504107A Healthcare and nutritious instant noodle and its preparation method |
| 06/16/2004 | CN1153518C Process for manufacturing degradable thin-walled mouldings |
| 06/16/2004 | CN1153517C Ice resistant frozen dough |
| 06/10/2004 | WO2004048418A2 Soluble, associative carboxymethylcellulose, method of making, and uses thereof |
| 06/10/2004 | WO2004048406A1 Nucleic acid comprising a sequence encoding a modified glutenin polypeptide |
| 06/10/2004 | WO2004047926A1 Nutraceutical compositions comprising epigallocatechin gallate and raspberry ketone |
| 06/10/2004 | WO2004047561A1 Method of producing rice flour and use thereof |
| 06/10/2004 | US20040109926 Method of decreasing acrylamide in food cooked under heat |
| 06/10/2004 | CA2507460A1 Nucleic acid comprising a sequence encoding a modified glutenin polypeptide |
| 06/09/2004 | EP1424907A1 Oil composition |
| 06/09/2004 | DE10254993A1 New arginine ester derivatives used as preservatives, especially for foods, animal fodder, cosmetics and requisites |
| 06/09/2004 | CN1502263A Cancer chemoprotective food products |
| 06/09/2004 | CN1502247A Additives for draw-noodles |
| 06/09/2004 | CN1502246A Complete nutrient bread |
| 06/09/2004 | CN1152954C Protein with phospholipase activity |
| 06/03/2004 | WO2004045319A1 An encapsulated product and a method for preparing and the use thereof |
| 06/03/2004 | WO2004045312A1 Agent for inhibiting rise in blood glucose level, agent for inhibiting body fat accumulation and edible material |
| 06/03/2004 | US20040105908 is excellent in safety and mineral absorption enhancing effects and is capable of alleviating mineral deficiency |
| 06/03/2004 | DE19809893B4 Verfahren zur Herstellung eines Nahrungsergänzungsmittels aus Perillasamen Process for the preparation of a food supplement from Perilla |
| 06/03/2004 | DE10255236A1 Purification of racemic or non-racemic lipoic acid, comprising using adsorbent such as silica gel to remove oligomeric impurities |
| 06/02/2004 | EP1424342A1 Nucleic acid comprising a sequence encoding a modified glutenin polypeptide |
| 06/02/2004 | EP1424076A1 Use of green coffee extract as mineral absorption enhancer |
| 06/02/2004 | EP1423014A2 Method for making a ready-to-cook pastry for bakery products |
| 06/02/2004 | CN1500394A Aloe vegetable green healthcare food and preparation process |
| 06/02/2004 | CN1151726C Spirulina biscuit and its production process |
| 06/01/2004 | US6743945 Carboxylic acid and amino acid or amino condensate reactants and manufacturing method therefor |
| 05/27/2004 | WO2004044208A2 Food flours with specific technological characteristics and low allergenicity |
| 05/27/2004 | WO2004043153A1 Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge dough brew and sourdough fermentatin systems |
| 05/27/2004 | WO2003103404A3 Dough composition and method for making tortillas with sodium phosphate compounds |
| 05/27/2004 | US20040101610 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 05/26/2004 | EP1420655A1 Fabricated snack comprising added potato fiber |
| 05/26/2004 | EP0835058B1 Method for increasing specific volume of bakery products |
| 05/26/2004 | CN1499936A Mixtures of fructose and lactose as low-calorie bulk sweetener with reduced glycemic index |
| 05/26/2004 | CN1498542A Improver for flour |
| 05/26/2004 | CN1498541A Nutrient steamed bread for lowering blood sugar and preparing method |
| 05/26/2004 | CN1498540A Galangal steamed bread for nourishing brain and its preparation method |
| 05/21/2004 | WO2004041257A2 Novel nutraceutical compositions comprising epigallocatechin gallate |
| 05/21/2004 | WO2004041198A2 Heat pasteurized liquids containing glucosamine |
| 05/21/2004 | WO2004041000A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same |
| 05/21/2004 | WO2004040999A1 Process for reducing the acrylamide content of heat-treated foods |
| 05/21/2004 | WO2004040997A2 Multiple component food product useful for delivering glucosamine and/or nacetyl-d-glucosamine |
| 05/21/2004 | WO2004040984A1 Rhamnolipids in bakery products |
| 05/21/2004 | CA2502864A1 Heat pasteurized liquids containing glucosamine |
| 05/21/2004 | CA2502829A1 Rhamnolipids in bakery products |
| 05/21/2004 | CA2501394A1 Method for the preparation of a starch-containing product in particle form, a product obtained by the method and use of the same |
| 05/21/2004 | CA2497791A1 Process for reducing the acrylamide content of heat-treated foods |
| 05/20/2004 | US20040096561 Chemical leavening ingredient |
| 05/20/2004 | US20040096560 Nutritional products containning modified starches |
| 05/19/2004 | EP1420025A1 Powder comprising water-containing beta-maltose crystals and production process and use thereof |
| 05/19/2004 | EP1419694A1 Milk powders for confectionery and bakery products |
| 05/19/2004 | DE202004004368U1 Baking mix for wheat batches for making small and large goods, e.g. rolls or sandwich or toast bread contains fat mixture of cooking oil and (semi)solid cooking fat besides wheat sour dough, sugar and malt preparation |
| 05/19/2004 | CN1498078A Dough, products and methods |
| 05/19/2004 | CN1496683A Oil composition |
| 05/18/2004 | US6737088 Cocoa extracts prepared from cocoa solids having high cocoa polyphenol contents |
| 05/13/2004 | WO2004039161A1 Enzyme preparation from plant seed shoots for leavening dough |
| 05/13/2004 | US20040091601 Liquid yeast compositions |
| 05/13/2004 | US20040091578 Treating a protein containing disulfide bonds withthioredoxin, nicotinamide adenine dinucleotide phosphate- thioredoxin reductase and NADPH or dithiothreitol reacting the protein with physiological disulfide; administering |
| 05/13/2004 | US20040091574 Foodstuff |
| 05/13/2004 | DE10262018A1 Kondensierte Palatinose und Verfahren zu deren Herstellung Condensed palatinose and processes for their preparation |
| 05/12/2004 | EP1416805A1 A method for making an oil-starch composition and the resulting product |
| 05/12/2004 | CN1494830A Food material for microwave heating |
| 05/11/2004 | US6734340 Monocotyledon plant cells and plants which synthesise modified starch |
| 05/11/2004 | US6734339 Transformed plant cells and plants regenerated from these cells, which exhibit an increase or reduced activity of starch synthases; genetic engineering |
| 05/11/2004 | US6733815 Baked goods; mixture of soybean grits and gluten |
| 05/11/2004 | US6733811 Precooking with a lime solution; moisture content is stabilized, and corn is milled and dried in super-heated stream of air with reduced energy consumption by recycling waste hot air; dust trapping is performed on waste hot air |
| 05/11/2004 | US6733769 Edible viscosity lowering polysaccharide; a maltodextrin-glucomannan complex |
| 05/06/2004 | WO2004037016A2 A method of producing pasta and masa like doughs and products produced therefrom |
| 05/06/2004 | WO2004037004A2 Encapsulated functional bakery ingredients |
| 05/06/2004 | WO2004037002A1 Flour treatment method |
| 05/06/2004 | WO2004031378A3 Family gh 61 polypeptides |
| 05/06/2004 | WO2004031202A3 Condensed palatinose in hydrogenated form |
| 05/06/2004 | US20040088758 Seed oil from helianthus with increased stearic acid and oleoic acid concentrations; food processing; cosmetics |
| 05/06/2004 | US20040086621 Reduced calorie fat |
| 05/06/2004 | US20040086553 Foods and beverages for whitening and orally administered whitening agents |
| 05/06/2004 | US20040086547 By oral administration of beta-glucan soluble fiber and a non-digestible fat |
| 05/06/2004 | EP1415538A1 Rhamnolipids in bakery products |
| 05/06/2004 | DE10248160A1 Making wheat flour mixtures for baking, air-classifies flour to extract high-protein flour which is granulated in fluidized bed with water sprays |
| 05/06/2004 | CA2497918A1 Flour treatment method |
| 05/06/2004 | CA2448095A1 A reduced calorie fat |
| 05/05/2004 | CN1493209A Drinking food containing dry sweetened bean paste stuffing |
| 05/05/2004 | CN1493196A Composite emulsion type flour modifier |
| 05/05/2004 | CN1148176C Compsn. contg. cinnamic acid derivatives for preventing or treating elevated blood lipid level-related diseases |
| 05/04/2004 | CA2305472C Sodium bisulfate as acidulant in foods |
| 04/29/2004 | WO2004034814A1 Starch-based food products |
| 04/29/2004 | WO2004016101A3 Compositions comprising dietary fat complexer and methods for their use |
| 04/29/2004 | WO2003083023A3 Compositions containing sorbitan monoesters |
| 04/29/2004 | US20040082537 Powder comprising water-containing beta-maltose crystals and production process and use thereof |
| 04/29/2004 | US20040081738 Can be refrigerated and stored for a period of time in a standard refrigerator prior to use and one that will have the desired qualities of freshly prepared pasta or masa doughs |
| 04/28/2004 | EP1413202A1 Lipid-encapsulated functional bakery ingredients |
| 04/27/2004 | US6726951 Egg concentrate product and methods for making and utilizing the same |
| 04/27/2004 | US6726943 Water activity < than 0.90, an amino acid source >/= 19% of caloric value, fat < 30% of caloric value, and a carbohydrate provides the balance of the caloric value and >/= 2.5 grams of dietary fiber |
| 04/27/2004 | US6726942 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 04/27/2004 | CA2187394C Diabetic nutritional product having controlled absorption of carbohydrate |