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