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)
01/2003
01/03/2003	CA2418964A1 Protein-rich, low-calorie food preparation for pizza-type products and the preparation method thereof
01/02/2003	US20030003213 Dough especially for baked goods and method for making
01/02/2003	US20030003116 Skin care agent and method of skin care
01/02/2003	EP1269860A1 Pharmaceutical composition
01/02/2003	EP1267640A1 Food composition
01/02/2003	EP1161300B1 Processing of flaxseed
01/01/2003	CN1387784A Nutritious green asparagus juice noodles and its production process
01/01/2003	CN1387770A Melissa powder cake and its making process
01/01/2003	CN1387769A Nutritious food and its making process
12/2002
12/31/2002	US6500477 Forming slurry of gelatin, acid and water at 0-100 degrees c, acid being glacial acetic acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or phosphoric acid; improved texture, especially for ground meats
12/27/2002	WO2002102396A1 Preventives or remedies for arthritis
12/27/2002	WO2002102175A1 Bake type aromatising compositions
12/27/2002	WO2002102165A1 Use of a chicory flour for preparation of a food dough
12/27/2002	CA2450881A1 Use of a chicory flour for preparation of a food dough
12/27/2002	CA2449943A1 Preventives or remedies for arthritis
12/26/2002	US20020197350 Method of processing soybean by use of an enzyme, processed soybean obtained by the same method, and food containing the processed soybean
12/25/2002	CN1096832C Process for preparing fungal flour, fungal bean powder and fungal bean-milk powder as food or medicine
12/24/2002	US6497909 Method of bleaching cereal grain
12/19/2002	WO2002100183A2 Micronised fat particles
12/19/2002	WO2002100181A2 Sugar-based composition containing caseinoglycomacropeptide
12/19/2002	WO2002100178A1 Flour/starch blend for preparing stuffed rolls wrappers
12/19/2002	WO2002100177A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/19/2002	WO2002062370A9 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
12/19/2002	US20020192792 Laccase mutants
12/19/2002	US20020192770 Beta-glucan products and extraction processes from cereals
12/19/2002	US20020192344 Process for preparing a low-calorie food
12/19/2002	CA2449725A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/19/2002	CA2449449A1 Micronised fat particles
12/18/2002	EP1266581A1 Baked type aromatising compositions
12/18/2002	EP1265487A1 Liquid bread improver composition
12/18/2002	CN1385093A Process for preparing mixed flour containing soya bean powder capable of synchronously fermenting and enzyme activating
12/18/2002	CN1385078A Flour for deep frying pan cake, twisted dough sticks and dough ring and making method thereof
12/17/2002	US6495191 Wheat flour for mineral-enhanced bakery products
12/17/2002	CA2062091C Pharmaceutical compositions and uses of water-soluble, high-viscosity grade cellulose ethers
12/12/2002	WO2002098237A1 Coated organic acid preparations for preserving bakery products
12/12/2002	US20020187247 Branched maltodextrins having between 15 and 35% of 1-6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5
12/12/2002	US20020187221 Coating agent and coated powder
12/12/2002	CA2448874A1 Coated organic acid preparations for preserving bakery products
12/11/2002	EP1264548A2 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy
12/11/2002	EP1263290A1 Dough and container combination and method for making same
12/11/2002	EP0837638B1 Low water activity egg product
12/11/2002	CN1383743A Blood fat-reducing slimming noodles
12/11/2002	CN1383725A Algae flour and its production process
12/11/2002	CN1383724A Nutritious health polypeptide flour
12/11/2002	CN1095632C Baking improver
12/10/2002	US6491962 Cutting the young leaves of the upper part of rice plant before they are in ears, remaining the lower part of the plant same, then cutting young leaves grown from bottom of rice plant, infrared drying the collected leaves
12/10/2002	US6491952 Beta-sitosterol and/or beta-sitostanol in a monomolecular, low associated or ?cluster? form, melt and/or solution; foods
12/05/2002	WO2002096220A1 Baked goods having extended shelf life
12/05/2002	US20020183261 Oral administration of these can stimulate proliferation of osteoblast, inhibit bone resorption and strengthen bone; can be useful for improvement of osteoporosis, bone fracture, bone pain, etc
12/05/2002	US20020182286 Masa based food products modified with an enzyme or a reducing agent
12/05/2002	US20020182250 Lipid metabolism improving agent
12/05/2002	CA2451848A1 Baked goods having extended shelf life
12/04/2002	CN1095345C Intensified food capable of supplying precise quantity of of nutriment necessary to human body according to different physiological need
12/04/2002	CN1095342C Double-color nutritious health-care noodles and its prepn. method
11/2002
11/28/2002	WO2002094123A2 Method of preparing a dought with an enzime
11/28/2002	US20020176923 0%-2% by weight moisture, 0%-15% by weight natural flavoring agent, 25%-60% by weight fat phase, 0.5%-35% structured particulate system having mean weight diameter of 25-500 microns
11/27/2002	EP1260147A2 Method for improving the performance of a food product
11/27/2002	EP1073339B1 Preparation of dough and baked products
11/27/2002	CN1382213A 喷雾干燥的酶产品 Spray-dried enzyme product
11/27/2002	CN1382212A Enzyme granulate
11/26/2002	US6485775 Starchy food-based fine particle fat substitute
11/26/2002	US6485575 Starch-emulsifier composition and method of making
11/21/2002	WO2002091860A1 Biologically active food additive and biologically active forage additive for preventing iodine deficiency and optimising iodine metabolism, food and forage products containing said additives
11/21/2002	US20020172747 Frozen food product that may be readily cooked in a microwave oven
11/21/2002	US20020172746 Incorporating in the food product an effective amount of structured particulate system comprising one or more active components for improving the oral properties and/or the homogeneity of a solid, active component in a food product
11/21/2002	US20020172743 Including in diet, glycemic index reducing amount of propylene glycol alginate
11/20/2002	EP1257174A1 Cereal product and process
11/20/2002	CN1379996A Production process of corn flour and corn flour noodles
11/20/2002	CN1094324C Cancer chemoprotective food products
11/20/2002	CN1094321C Noddle made of five grains
11/19/2002	US6482454 Adjusting gliadin/glutenin ratios to form products exhibiting reduced toughness when subjected to microwave heating
11/19/2002	US6482430 Improvements Relating To Bran Gels
11/14/2002	WO2002089606A1 Zinc-containing foods
11/14/2002	WO2002089598A1 Canola protein isolate functionality i
11/14/2002	WO2002089589A1 Dough
11/14/2002	WO2002071849A3 Foodstuff containing beer
11/14/2002	WO2002062370A3 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
11/14/2002	US20020168458 Boiling mixture of limes, water and corn; controlling moisture concentration
11/14/2002	CA2445708A1 Zinc-containing foods
11/13/2002	EP0713365B2 Rye-flour
11/13/2002	CN1378801A Vegetable food containing cellulose, vitamines and trace elements and its preparing process
11/13/2002	CN1378794A Nutritive heath-care grain food
11/12/2002	US6479090 Crispy wheat-based snacks having surface bubbles
11/12/2002	US6479089 Soy-based dough and products made from the dough
11/12/2002	US6479070 Compositions containing pinolenic acid and its use as a health component
11/07/2002	WO2002088374A1 Process for producing isomaltose and use thereof
11/07/2002	WO2002088342A1 An enzyme preparation for improved baking quality and a process for preparing the same
11/07/2002	WO2002088286A1 Sterol compositions, fat compositions containing the same and foods
11/06/2002	CN1377607A Cypress leaf crystal dumplings
10/2002
10/31/2002	WO2002086114A1 Lipoxygenase
10/31/2002	WO2002085139A1 Odorless soybean puree
10/31/2002	WO2002026044A3 Liquid bread improving compositions
10/31/2002	WO2002009529A3 Food products containing high melting emulsifiers
10/31/2002	US20020160058 Antialopecia agent
10/30/2002	EP1252829A2 Coating agent and coated powder
10/30/2002	EP1252828A2 Coating agent and coated powder
10/30/2002	EP1251730A1 Preparation and use of polymers crosslinked with tyrosine-containing peptides
10/29/2002	US6471962 Monoclonal antibodies for infectious bursal disease, vaccines and assays for use therewith
10/24/2002	WO2002082929A1 Improved edible compositions for lowering cholesterol
10/24/2002	WO2002065857A3 A method for treating a solvent-extracted plant residue with a fat

1 ... 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 ... 126