Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › 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)
10/2003
10/16/2003WO2003063594A3 Process and apparatus for marking nixtamalized corn flour
10/16/2003WO2003024231A3 Extended shelf life bakery composition and bakery products
10/16/2003US20030194762 Use making a claimed cyclotetrasaccharide of glucose units; use as filler, stabilizer, sweetener among other things in drugs, cosmetics and foods
10/16/2003US20030194473 Process and apparatus for producing dietary fiber products
10/16/2003US20030194467 Improving the rheological and/or machineability properties by adding to the dough a combination comprising a hexose oxidase and an emulsifying agent.
10/15/2003EP1352570A1 Cacao husk-origin water soluble dietary fiber, process for producing the same, foods and drinks with the use thereof and process for producing the same
10/15/2003EP1352564A2 New process for preparing bread of the French type with leaven in taste
10/15/2003EP1351583A1 A soy-based dough and products made from the dough
10/15/2003CN1448069A Konjak noodle and processing method thereof
10/15/2003CN1448059A Oil or fat composition containing phytosterol
10/14/2003US6632448 Treating a natural material containing arabinan, arabinoxylan or arabinogalactan with an enzyme, wherein natural substance is directly treated with enzyme without separating or extracting arabinan, arabinoxylan or arabinogalactan
10/14/2003CA2178128C Process for producing amylase resistant granular starch
10/14/2003CA2040001C Hypoallergenic wheat preparation, process for producing the same, and processed food including the same
10/09/2003WO2003083023A2 Compositions containing sorbitan monoesters
10/09/2003WO2003082850A1 Compounds for the controlled release of active aldehydes
10/09/2003WO2003082026A1 Protein isolates, compositions comprising protein isolates and methods of use
10/09/2003US20030190399 Liquid bread improving compositions
10/09/2003US20030190396 Comprises 4,1',6'-trichloro-4, 1',6'-trideoxygalactosucrose; beverages; dietetics
10/09/2003US20030190389 Food products with biocontrol preservation
10/09/2003CA2480620A1 Protein isolates, compositions comprising protein isolates and methods of use
10/09/2003CA2478982A1 Compositions containing sorbitan monoesters
10/08/2003EP1350516A1 Compositions for preventing or ameliorating multiple risk factor syndromes
10/07/2003US6630192 Cholesterol-free margarine of linoleic acid, lauric acid, myristic acid, and palmitic acid, and elaidic acid for food products; known under tradename Smart Balance
10/02/2003WO2003080826A1 Saccharomyces cerevisiae yeast strain with improved phytase activity
10/02/2003WO2003080779A1 Low-trans fats for confectionery and bakery fat compositions
10/02/2003WO2003079813A1 A high energy high protein food product and a process for preparing the same
10/02/2003WO2003079802A1 Shortening based emulsifying formulation for the preparation of cakes and its method
10/02/2003US20030186940 Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition
10/02/2003US20030186443 Phytase active yeast
10/02/2003US20030185935 Method for producing breads
10/02/2003CA2517582A1 Saccharomyces cerevisiae yeast strain with improved phytase activity
10/01/2003EP1202641B1 Liquid food suspension
10/01/2003EP0825819B1 Method of flavoring and texturizing food particles and product thereof
10/01/2003CN1444865A Vermicelli made together with mineral water and Pueraria lobata (Willd.) Ohwi
09/2003
09/30/2003US6627242 Gel-containing; crispness
09/30/2003US6627238 Browning composition
09/30/2003US6627235 Process for obtaining improved structure build-up of baked products
09/25/2003WO2003077669A1 Sweet food base, the preparation method thereof and uses of same
09/25/2003WO2003077668A1 A low fat cocoa extract
09/25/2003WO2003077661A1 Heat released encapsulated yeast
09/25/2003US20030181401 Suppressing the high level of a blood glucose, treating diabetes by administering a mixture containing galactose, acetylneuraminic acid; Type II diabetes mellitus
09/25/2003US20030180430 Relating to food
09/25/2003US20030180420 Container containing dough which allows for gas venting
09/25/2003US20030180417 Forming solid fat from glycerol, glyceride and lecithin in presence of lipase
09/25/2003CA2477826A1 A low fat cocoa extract
09/24/2003EP1346640A1 A low fat cocoa extract
09/24/2003EP1345496A2 Liquid yeast compositions
09/24/2003CN1121816C Making process of calcium enhanced low sugar flour made from various kinds of beans
09/23/2003US6623777 Inserting a cooked meat into dough of wheat flour, yeast, rice koji and vitamin C
09/23/2003US6623774 Preparation and stabilization of food-grade marine oils
09/23/2003US6623596 Plasma reactor having an inductive antenna coupling power through a parallel plate electrode
09/23/2003CA2074432C Breadmaking dough conditioner
09/18/2003WO2003075682A1 Food additive
09/18/2003WO2003075681A1 Crosslinked waxy wheat starch and food containing the same
09/18/2003WO2003075674A1 Culinary base and method for the preparation of a ready-cooked dish or a flavored drink
09/18/2003US20030175383 Mixing with enzyme capable of hydrolysis of lipids, phosphatides
09/18/2003US20030175382 Heat released encapsulated yeast
09/17/2003CN1442065A Marine organism candy and biscuit
09/17/2003CN1442064A Longqiang (green colour) health care flour
09/16/2003US6620450 Preservation of baked goods
09/16/2003US6620445 Potassium bisulfate is added in an amount effective to enhance the flavor of the beverage
09/16/2003US6620443 Extruded particle that comprises a sugar such as sucrose, a bulking agent such as flour, a particulate such as corn cereal, corn flakes, corn grits, and a dye and/or a flavoring material
09/12/2003WO2003074071A1 Remedies for liver diseases, hyperlipemia and diabetes
09/11/2003US20030170376 Canola protein isolate functionality II
09/10/2003EP1342416A1 Process for the preparation and/or the conservation of swollen bruised grains, whole grains or cereal germs in sourdough and/or predough
09/10/2003CN1440663A Breadfast ginseng fruit cake
09/10/2003CN1440662A Aloeedible flour and its production process
09/10/2003CN1440661A Calcium reinforced flour
09/10/2003CN1120670C Novel use of native gellan gum
09/09/2003US6616961 Egg concentrate product and methods for making and utilizing the same
09/09/2003CA2193915C Method for producing a hypoallergenic wheat flour
09/04/2003WO2003047354B1 Method for preparing cake batter
09/04/2003WO2002034923A9 Monocotyledon plant cells and plants which synthesise modified starch
09/04/2003US20030165607 Mixture of linseed oil, protein and water; anticancer agents
09/04/2003US20030165605 Frozen dough and baked products
09/04/2003US20030165604 In fats, oils; plant extracts
09/03/2003EP1340501A1 Beautifying foods and drinks and peroral beautifying preparations
09/03/2003EP1142479A4 Method for producing cereal bread
09/03/2003EP1139794B1 CO-CRYSTALLIZATION OF SUGAR AND N- N-(3,3-DIMETHYLBUTYL)-L-alpha-ASPARTYL]-L-PHENYLALANINE 1-METHYL ESTER
09/03/2003EP0975230B1 Polydextrose as anti-staling agent
09/03/2003EP0758198B1 Non-separable starch-oil compositions
09/03/2003CN1439274A Qifang sugar reduced nutrient flour and its production
09/03/2003CN1439273A Refined kaoliang flour
09/03/2003CN1119934C Not easy to become hard type pancake and its making method
09/02/2003US6613373 Enzyme-resistant starch for reduced-calorie flour replacer
08/2003
08/28/2003WO2003070007A2 Method for manufacturing beads containing exogenous soy protein
08/28/2003WO2003070006A1 Bread comprising soy protein
08/28/2003US20030162893 Low-temperature, high speed reaction of a diacetylated tartaric acid anhydride melt and a melt of partial glycerides comprising 60-99% monoglycerides; emulsifier, dough conditioner for flour and yeast-leavened bakery goods
08/28/2003US20030161918 Treating with silica and vacuum steam deordorizing in the presence of rosemary or sage extract
08/27/2003EP1337153A1 Refrigerable extended shelf-life liquid batter and method for its production
08/27/2003CN1437855A Natural high-calcium nutrient flour
08/26/2003US6610349 High fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as
08/26/2003US6610347 Cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein isolate) in an evaporator to produce a slurry of cross- linked matrices of protein, adding dietary fiber to the
08/26/2003US6610334 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
08/21/2003WO2003067999A1 Oil/fat powder
08/21/2003WO2003067992A1 Dough, products and methods
08/21/2003US20030157138 Pharmaceutical or cosmetic carrier or composition for topical application onto skin and/or mucosal membranes; treatment of skin diseases or disorders including eczema, psoriasis and dermatitis
08/21/2003CA2443917A1 Dough, products and methods
08/20/2003CN1437449A Physiologically active agents containing vicinal dithioglycols and use therof in various branches of economy
08/20/2003CN1436470A Blood-nourishing flour
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