Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576)
12/2003
12/31/2003WO2003063594B1 Process and apparatus for marking nixtamalized corn flour
12/31/2003CN1464773A Shortening emulsifier formula system for making cake and method for preparing the same
12/31/2003CN1463617A Aloe powder food and method for making same
12/31/2003CN1132521C Antifreeze dough improver
12/31/2003CA2490452A1 .beta.-glucan-containing fat and oil composition and novel microorganism capable of producing .beta.-glucan
12/25/2003US20030235643 Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix
12/24/2003WO2003106472A1 Condensed palatinose and method for producing the same
12/24/2003WO2003105601A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
12/24/2003WO2003105593A1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress
12/24/2003DE29924509U1 Granuliertes Brotverbesserungsmittel für Teigwaren Granulated bread improver for pasta
12/24/2003CN1463179A Baked products contg. soybean protein and process for producing soybean protein
12/24/2003CA2489459A1 Condensed palatinose and method for producing the same
12/23/2003US6667065 Non-maltogenic exoamylases and their use in retarding retrogradation of starch
12/18/2003WO2003104473A2 Galactosyl isomalt, method for production and use thereof
12/18/2003WO2003103404A2 Dough composition and method for making tortillas with sodium phosphate compounds
12/18/2003WO2003103403A2 Dough composition and method for making tortillas
12/18/2003DE20023381U1 Modification of cereal products, such as flour to make them more suitable for a wide range of foods and animal feeds, is by interaction with chitosan
12/18/2003CA2490037A1 Galactosyl isomalt, a method for producing it and its use
12/17/2003EP1371292A1 Agent for improving dough suitable for making bread and doughnuts
12/17/2003EP0928196B1 Beta-glucan products and extraction processes from cereals
12/17/2003CN1462310A Process for producing isomaltose and use thereof
12/17/2003CN1462177A Egg-based powder and food containing the same
12/16/2003US6664092 Nucleic acid sequences; amino acid sequences; vectors; host cells; genetic engineering; Aspergillus oryzae; use in the production of protein hydrolysates having desirable organoleptic properties and high degrees of hydrolysis
12/16/2003US6663909 For replacing chlorinated (bleached) flour or whole egg and chlorinated or untreated flour in baked goods
12/11/2003US20030228408 Bread equivalents and methods of making the same
12/11/2003US20030228385 Dark opal basil leaves or extract thereof having improved storability
12/11/2003US20030228347 Amino acid chelate for the effective supplementation of calcium magnesium and potassium in the human diet
12/10/2003EP1369044A1 Dark opal basil leaves or extract thereof having improved storability
12/10/2003EP1369043A1 Process for preparing beads as food additive and use thereof
12/10/2003CN1460415A Cooked wheaten food and its production method
12/09/2003US6660311 Pre-proofed freezer-to-oven dough compositions, and methods
12/09/2003CA2182602C Improved breading crumbs
12/04/2003WO2003099017A1 Pre-dough concentrate for yeast-raised baked goods
12/04/2003WO2003099016A2 Method
12/04/2003US20030224094 Potassium bicarbonate as a sweetness enhancer
12/04/2003DE20314608U1 Farinaceous product includes colored and/or aromatic flours and other additives, and/or natural and/or synthetic color and/or aroma substances compatible with food regulations
12/03/2003EP1366668A1 Predough concentrate for yeast fermented bakery products
12/03/2003EP1365661A2 A method for treating a solvent-extracted plant residue with a fat
12/03/2003CN1129373C Multi nutrient steamed bread and its preparing method
12/02/2003US6656513 Bread improving composition
12/02/2003US6656473 Defatted meal from squash seeds containing protein-bound tryptophan and carbohydrate source (glucose, maltose, sucrose) for facilitating transport across the blood brain barrier; useful for inducing sleep
11/2003
11/27/2003US20030219520 Prepared by debranching low amylose starches, particularly by isoamylase; useful in edible products, including nutritional supplements
11/26/2003EP0936877B1 Process for preparing beads as food additive
11/26/2003CN1457929A Spearating method for wheat flour protein
11/26/2003CN1457775A Composition containing dihydro myricitrin and myricitrin
11/26/2003CN1457671A Slowly digestable starch product
11/26/2003CN1457646A Health food containing ampeloptin
11/20/2003WO2003094878A1 Gallocatechin gallate-containing composition
11/20/2003WO2003075681A8 Crosslinked waxy wheat starch and food containing the same
11/20/2003WO2003027306A3 Bgl3 beta-glucosidase and nucleic acids encoding the same
11/20/2003US20030215559 Protein isolates, compositions comprising protein isolates and methods of use
11/20/2003US20030215558 Procyanidin-L-arginine combinations
11/20/2003US20030215542 Reduction of cystine containing polypeptides such as gliadins, glutenins, albumin or globulins, using thioredoxin or transferase enzymes; deactivation of neurotoxins
11/20/2003CA2484736A1 Gallocatechin gallate-containing composition
11/19/2003EP1362517A1 Slowly digestible starch product
11/19/2003EP1362514A1 Dough for bakery product comprising flour and wheat semolina
11/19/2003EP1361802A1 Food coating
11/19/2003CN1457357A Products containing S G (b)-glucan
11/19/2003CN1456079A Enhanced alimentative healthy noodle and preparation thereof
11/19/2003CN1127900C Flour for deep frying pan cake, twisted dough sticks and dough ring and making mehtod thereof
11/18/2003US6649590 Heating; removal precipitates; recovering; ultrafiltration; ion exchange resin
11/18/2003US6649197 Dry bakery products and a process for their preparation
11/14/2003CA2428521A1 Slowly digestible starch product
11/13/2003WO2003092396A1 Fat compositions for reducing body fat and foods containing the same
11/13/2003WO2003092388A1 Frozen microwaveable bakery products
11/13/2003WO2002060277A8 Food coating
11/13/2003CA2522212A1 Frozen microwaveable bakery products
11/12/2003EP1361264A1 PRODUCTS CONTAINING $G(b)-GLUCAN
11/12/2003EP1360988A1 Dehydrating agent and method for dehydrating moist article using the agent and dehydrated article obtained by the method
11/12/2003EP0790060B1 Substance ameliorant le metabolisme des graisses
11/12/2003CN1127561C Preparation of food-level edible oil
11/11/2003US6645546 Leaching a puree of the carrot material with an aqueous solution to remove the sugars from the carrot, sizing the particles, bleaching sized carot material, flash drying and milling to produce dietary fiber product
11/06/2003WO2003090544A1 Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products
11/06/2003WO2003090543A2 Dry yeast composition
11/06/2003US20030208806 High amylose wheat starch and wheat containing the same
11/06/2003US20030206994 Gum component, enzyme component, and gelling component to gel the gum component and form an irreversible gel
11/06/2003CA2483435A1 Dry yeast composition
11/05/2003EP1358807A2 Use of stillage from alcohol production as functional ingredients in food
11/05/2003EP1021500B1 Method for preparation of purified glycerides, and products
11/04/2003US6642278 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids
10/2003
10/30/2003US20030203093 Comprising insulated housing having sealable door, proofing chamber sized to received rack for holding raw dough product, controller, dehumidifying device located within housing on airflow path, heater, humidifying device
10/30/2003US20030203070 Compositions containing sorbitan monoesters
10/29/2003EP1356735A1 Biscuit extrudable at negative temperatures, process for its preparation and use thereof in composite frozen confectionery products
10/29/2003EP1063895B1 Stable suspension of a particulate component
10/29/2003CN1452656A Lipoxygenase
10/29/2003CN1125596C Phytasteral contg, fat composition
10/28/2003US6638558 Masa flavored cereal germ and a process for making same
10/28/2003US6638557 Dry, edible oil and starch composition
10/23/2003WO2003087116A1 Methods and compositions for altering the sweetness delivery profile of sucralose
10/23/2003WO2003086096A1 Shaped food containing soybean 7s protein and process for producing the same
10/23/2003WO2003086083A1 Diabetic, bran-free flour for the production of backing industry products, especially bread, pastries and cakes
10/23/2003US20030200581 Obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1); Wheat flour of the invention
10/23/2003US20030198728 Mixture of linoleic acid and other fatty acids
10/23/2003US20030198727 Oil/fat composition
10/23/2003US20030198725 Nixtamalized corn and products thereof
10/22/2003EP1354584A1 Preventives for arthritis
10/22/2003CN1450860A Leavened dough extrusion process
10/21/2003US6635756 Starch obtainable from modified plants
10/21/2003US6635299 Emulsifier for baked goods
10/16/2003WO2003085522A2 Reconfigurable control system based on hardware implementation of petri graphs
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