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)
06/2003
06/05/2003WO2003046155A1 Ϝ-glutamylcysteine-producing yeast
06/05/2003WO2003045165A1 Darreichungsformen von aleuron
06/05/2003WO2003045154A1 Nixtamalized corn and products obtained from same
06/05/2003WO2003037105A8 Low glycemic index bread
06/05/2003US20030104103 Treating with low levels of ozone to oxidize native bitter ferulic acid to vanillin
06/05/2003US20030104100 Freezing point depressant does not prevent ice formation; resting step allows baked dough to have a relatively greater baked specific volume
06/05/2003DE20301082U1 White-bread product is based on a dough which, in addition to wheat flour, contains specified amounts of malt flour, salt with an iodine content, water, yeast and fresh farm milk
06/05/2003CA2468277A1 Nixtamalized corn and products obtained from same
06/04/2003EP1315424A2 Oil/fat composition
06/04/2003EP1171472B1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
06/03/2003US6573250 Food or beverage additive containing fucoidan and food and beverage containing fucoidan
05/2003
05/30/2003WO2002094123A3 Method of preparing a dought with an enzime
05/29/2003US20030099750 Process for producing baked breading flour product and baked breading flour product
05/29/2003US20030099747 Thickened oil compositions of edible oil
05/28/2003EP0942660B1 Food-induced antisecretory proteins
05/28/2003CN1419843A Calcium-contg. fine dried noodles and making method thereof
05/28/2003CN1419831A Pulmonary tuberculosis preventing and treating biscuit
05/27/2003US6569483 Dietetic food composition and dietetic method using such composition
05/27/2003US6569475 Process for mycelial culture using grain
05/22/2003US20030096050 Catechins; gallic acid or a salt thereof; anti-obesity agent with good taste
05/21/2003EP1154695A4 Betaine and bakery products
05/21/2003CN1418573A Health-care foodstuff using black edible tree fungi as raw material
05/21/2003CN1108760C Nutritive spiruline noodles and making technology thereof
05/21/2003CN1108758C Heat-stable high-amylopectin starch
05/20/2003US6564699 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods
05/15/2003WO2003039261A1 A liquid bread improver, the use and the process for producing thereof
05/15/2003US20030093834 Nucleic acid molecules encoding wheat enzymes involved in starch synthesis
05/15/2003US20030091698 Novel food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
05/14/2003EP1309246A1 Mineral-enhanced bakery products
05/13/2003US6562866 A method for treating or preventing an elevated blood lipid level-related disease in a mammal, which comprises administering thereto an effective amount of rutin, quercetin or a mixture thereof.
05/08/2003WO2003037105A1 Low glycemic index bread
05/08/2003WO2003037095A1 Non-lauric, non-trans, non-temper fat compositions
05/08/2003US20030087012 Treating whole grain kernels having an exterior bran layer with peroxide to decrease the color of the bran layer to provide a lightened grain kernel
05/08/2003CA2465083A1 Non-lauric, non-trans, non-temper fat compositions
05/08/2003CA2454394A1 Low glycemic index bread
05/07/2003EP1307108A2 Oil/fat composition
05/07/2003EP1307107A2 Oil/fat composition
05/07/2003CN1415217A Method for preparing whole wheat flour with calcium being added
05/06/2003US6558713 Extracting fat from cocoa beans and/or processing cocoa beans to yield a cocoa component having a conserved level of polyphenols, in particular procyanidins.
05/02/2003EP1304931A1 Egg-based powder and food containing the same
05/02/2003EP1304925A2 Solid phase glycerolysis
05/01/2003WO2003034838A1 Production of edible products
05/01/2003WO2003034836A1 Canola protein isolate functionality ii
05/01/2003WO2002080684A3 Self-rising dough containing food product
05/01/2003US20030082779 BGL3 beta-glucosidase and nucleic acids encoding the same
05/01/2003US20030082287 Bread containing fiber
05/01/2003US20030082286 Low calorie; sugar replacement
05/01/2003US20030082280 Bleached grain and grain products and methods of preparation
05/01/2003US20030082272 Process for preparing beads as food additive
04/2003
04/30/2003CN1414834A Compositions comprising edible oils or fats and phytosterols and/or phytostanols substantially dissolved therein
04/30/2003CN1413471A Nutrition cooked wheaten food containing vegetable juice
04/30/2003CN1106795C Enhanced nutrient flour and method for producing products therefrom
04/29/2003US6555116 Hypo-allergenic pollen protein that has been treated with thioredoxin, nicotinamide adenine dinucleotide phosphate-thioredoxin reductase (NTR) and reduced nicotinamide adenine dinucleotide phosphate (NADPH).
04/29/2003CA2275929C Aqueous suspension composition and water-dispersible dry composition
04/29/2003CA2097800C Reduced calorie triglyceride mixtures
04/24/2003US20030077371 Heat resistant gel
04/24/2003US20030077361 Prebaking coating with sugar
04/24/2003US20030077356 Shelf-stable sandwich and bread and method of making
04/23/2003EP0994652A4 Preservation of baked goods
04/23/2003EP0948265B1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof
04/23/2003EP0750848B1 Modifier and modifier composition for protein-containing substance
04/23/2003CN1413083A Freezer-to-oven dough products
04/23/2003CN1412310A Enzyme with protease activity
04/23/2003CN1411729A Wooder ear and oat flour dietary food and its production method
04/22/2003US6551640 Preventing flavor chip or chocolate chip or fat-bearing particle softening and melting; cookie dough
04/22/2003US6551636 Contacting aqueous solution of whey protein with protease preparation; baked goods such as angel cakes, whipped toppings, frozen yogurt
04/17/2003US20030072862 Baked goods having shelf-life of about 35 days
04/16/2003EP1302116A1 Food product based on extruded linseed
04/16/2003CN1411340A Method and installation for making flour from ozone-treated grains
04/16/2003CN1409990A Instant green noodle containing vegetables
04/16/2003CN1409971A Flour mill
04/16/2003CN1409970A Flour milling method
04/16/2003CN1409969A Flour milling system
04/16/2003CN1105780C Method for preparing poly dispersed saccharide composition and resulting poly dispersed saccharide composition
04/10/2003WO2003009693A3 Egg concentrate product and methods for making and utilizing the same
04/10/2003WO2002100183A3 Micronised fat particles
04/10/2003US20030068427 Material for making biodegradable mouldings from bran and method thereof
04/09/2003EP0984703B1 Methods of producing protein hydrolysates
04/09/2003CN1408236A Health flour made of fresh reed and asparagus
04/09/2003CN1105184C Enzyme with protease activity
04/09/2003CN1105138C Aqueous suspension composition its preparing process and water dispersible dry composition
04/08/2003US6544575 Oil-in-water type emulsion composition
04/03/2003WO2003027306A2 Bgl3 beta-glucosidase and nucleic acids encoding the same
04/03/2003WO2003026440A1 Masa flavored cereal germ and a process for making same
04/03/2003DE20216633U1 Crispbread contains paprika, garlic and chili, or pesto, or Parmesan cheese, onion powder and glutamate
04/03/2003CA2461123A1 Bgl3 beta-glucosidase and nucleic acids encoding the same
04/03/2003CA2460810A1 Masa flavored cereal germ and a process for making same
04/02/2003EP0682877B1 Process for producing product from pulse and food containing product from pulse
04/02/2003CN1407858A Material for making biodegradable mouldings from bran and method thereof
04/02/2003CN1407856A Method of improving dough and bread quality
04/02/2003CN1406490A Technology for increasing calcic content of flour without added calcium
03/2003
03/27/2003WO2003024237A1 Oil composition
03/27/2003WO2003024232A1 Salted intermediate-moisture food product preserved at room temperature
03/27/2003WO2003024231A2 Extended shelf life bakery composition and bakery products
03/27/2003US20030059516 Masa flavored cereal germ and a process for making same
03/27/2003US20030059496 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
03/27/2003US20030059458 Encapsulated carob fibers having improved product properties, process for production thereof and use thereof
03/27/2003US20030059457 Phaseolamin compositions and methods for using the same
03/27/2003US20030059403 Phaseolamin compositions and methods for using the same
03/26/2003EP1295538A2 Encapsulated locust bean fibre with improved properties, process for making it and use thereof
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