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)
08/2003
08/20/2003CN1436469A Calcium replenishing flour
08/20/2003CN1118248C Method for producing fat mixture
08/19/2003US6607763 Leavened dough extrusion
08/14/2003WO2003065814A1 Method of extruding bread dough and products thereof
08/14/2003US20030152688 Egg-based powder and food containing the same
08/14/2003US20030152667 Dough, products and methods
08/13/2003CN1435098A Multivitamin wheat flour
08/12/2003US6605309 Mixtures containing a fatty acid glyceride
08/12/2003CA2224203C A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
08/07/2003WO2003063607A1 Method for preparing a blood plasma powder and uses thereof
08/07/2003WO2003063602A1 Oily cake excellent in heat-resistant shape retention and process for producing the same
08/07/2003WO2003063596A1 Process for producing fermented bread comprising rice flour as the main component
08/07/2003WO2003063595A1 Frozen dough and baked products
08/07/2003WO2003063594A2 Process and apparatus for marking nixtamalized corn flour
08/07/2003WO2003014165A8 EXTRACTION OF β-GLUCAN FROM CEREALS
08/07/2003US20030148007 Method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
08/07/2003US20030147998 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so
08/07/2003US20030147993 Food product or food product intermediate which incorporates short chain beta glucan or modified short chain beta glucan, those having an average molecular weight of less than 50,000 Daltons, to enhance bile acid binding capacity and improved
08/07/2003US20030147979 Ligand for peroxisome proliferator-activated receptor
08/07/2003DE20217783U1 Baking mixture of wild garlic, uses well cleaned and chopped wild garlic together with olive and vegetable oils, salt and spices
08/07/2003CA2474369A1 Frozen dough and baked products
08/07/2003CA2473365A1 Method for preparing a blood plasma powder and uses thereof
08/06/2003EP1332759A1 Pharmaceutical and nutritional compositions containing a di- or oligosaccharide as insulin secretion promoter
08/06/2003EP1331850A2 Liquid bread improving compositions
08/06/2003CN1116816C Instant noodles of corn flour and production technology thereof
08/05/2003CA2263864C Concentration of glycosaminoglycans and precursors thereto in food products
08/02/2003CA2414326A1 Food products with improved bile acid binding functionality and methods for their preparation
07/2003
07/31/2003WO2003061405A1 Debittered chicory, the method of preparing same from chicory roots and the applications thereof
07/31/2003WO2003061398A1 Confectionery and korean sweet cookies manufacturing method using velvet antlers
07/31/2003WO2003061397A1 Fat composition
07/31/2003WO2003061396A1 Ubiquinone-enriched foods
07/31/2003WO2003061395A1 Ubiquinol-enriched fat-containing foods
07/31/2003WO2003022061A3 Method for making a ready-to-cook pastry for bakery products
07/31/2003US20030144165 For use in detergents and in baking
07/31/2003US20030143312 Baking adjuvant
07/31/2003US20030143308 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air
07/30/2003EP1024704B1 Dough compositions made with dehydrated potato flanules
07/29/2003US6600021 Enzyme inhibitor for use in the preparation of dough and baked goods
07/29/2003US6599553 Dry drink mix and chocolate flavored drink made therefrom
07/29/2003US6599550 Low temperature cooking cereal-based products
07/29/2003US6599549 Dry mix containing brown sugar substitute
07/29/2003CA2051704C Process for microwave browning and product produced thereby
07/24/2003WO2003059078A1 Coated flaked fats
07/24/2003US20030138549 Dough compositions made with dehydrated potato flanules
07/24/2003US20030138545 Glucomannan high fiber beverage
07/24/2003US20030138541 Have physical properties in between flakes and granules; increased sheet strength, cohesiveness, and elasticity of dough; potato chips
07/24/2003US20030138522 Process of forming a refrigerated dough
07/24/2003CA2472572A1 Coated flaked fats
07/23/2003EP1328651A2 Monocotyledon plant cells and plants which synthesise modified starch
07/23/2003EP1328157A2 Food product with enhanced crispiness
07/23/2003CN1431867A Dough comprising starch compsn. for making tortilla chips
07/23/2003CN1115108C Instant soybean protein noodles and its prodn. process
07/17/2003US20030134833 Substance for lowering high cholesterol level in serum and methods for preparing and using the same
07/17/2003US20030134023 High protein, low carbohydrate dough and bread products, and method for making same
07/17/2003DE20302699U1 Bread roll contains wheat germ and olive oil as additional ingredients
07/16/2003CN1430474A Tryptophan source from plants and uses therefor
07/16/2003CN1114438C Application of stable rice sugar derivative-treated by enzyme
07/16/2003CN1114355C Soybean powder as additive of wheat flour food
07/16/2003CN1114346C Hypoglycemic soybean fiber powder
07/15/2003US6592925 Dough especially for baked goods and method for making
07/10/2003WO2003055334A1 Method of preparation of adapted foods
07/10/2003WO2003055324A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
07/10/2003US20030129294 Hydroquinone-substituted fatty acid for use in foods; lipase inhibitors; peroxisome proliferator activated receptors; antiaging agents
07/10/2003CA2470367A1 Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
07/09/2003EP1325102A1 Particles containing active in visco-elastic liquids
07/09/2003EP1324751A1 Coated particles containing an active substance
07/09/2003EP1009385B1 Cholesterol level lowering composition
07/09/2003CN1428085A Health-care flour
07/09/2003CN1428084A Fungus food and its production method
07/09/2003CN1113610C Sugar sandwich wafers
07/08/2003US6589584 Food ingredient
07/08/2003US6589583 Freezer to oven dough products
07/03/2003US20030124228 Coating agent and coated powder
06/2003
06/26/2003US20030118711 Flour blend for producing fried instant noodles and method for producing fried instant noodles from the flour blend
06/26/2003US20030118662 Treatment of high blood pressure, stroke, obesity, and various other disorders
06/25/2003CN1426278A Method for producing small basket paozu suitable for cooking by high frequency heating
06/25/2003CN1425306A Cactus dietetic food for preventing and treating diabetes and hyperlipemia and preparing method
06/25/2003CN1112117C Food foaming agent composition
06/25/2003CN1112107C Starch biscuits
06/24/2003US6583271 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
06/24/2003US6582747 Dry cocoa mix containing a mixture of non-alkalized and alkalized cocoa solids
06/24/2003US6582722 chelates for enhancing the absorption and assimilation of essential minerals in the human diet. Calcium, magnesium and potassium picolinic acid salts are disclosed as food and beverage supplements to improve the nutritive capacity of
06/19/2003WO2003049545A1 High protein, low carbohydrate dough and bread products, and method for making same
06/19/2003US20030113434 Pressure molded proteinaceous wafers, ingredient inclusions, cookies, and waffle food products; pressure molding process method, mass balanced and viscosity specific batter for the manufacture of these food products, and final proteinaceous food products derived utilizing such
06/19/2003US20030113429 Food compositions including resistant starch
06/19/2003US20030113424 Acid precursor, enzyme for hydrolyzing it, and an alkaline carbonate; majority of CO2 generated comes from reaction of acid generated and carbonate
06/19/2003CA2469504A1 High protein, low carbohydrate dough and bread products, and method for making same
06/18/2003CN1423949A Natural nutritive flour or food products and balanced diet
06/18/2003CN1423948A Vegetable and fruit and flour food production
06/18/2003CN1111357C Food products having enhanced cocoa polyphenol content and processes for producing same
06/17/2003US6579554 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
06/17/2003US6579546 Controlling moisture migration or starch crystallization in baked goods by adding gels, gums and enzymes, then baking in microwaves
06/12/2003WO2003047354A1 Method for preparing cake batter
06/12/2003US20030110534 Monocotyledon plant cells and plants which synthesise modified starch
06/12/2003US20030108652 Treating bran with hydrogen peroxide solution to produce lightened bran having fewer native flavor components
06/12/2003US20030108650 Food ingredient enriched in vitamin E and phytosterol; useful as favoured food source meeting recommended daily intake
06/12/2003US20030108641 Improving rheological properties and quality of bread, alimentary paste products, noodles; strength and stability
06/11/2003EP1317528A2 Lipoxygenase
06/11/2003EP0707641B1 An enzyme with protease activity
06/11/2003CN1423524A Process of forming a refrigerated dough
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