| Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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| 03/20/2002 | CN1081038C Beta-glucan products and extraction process from cereals thereof |
| 03/20/2002 | CN1081000C Improving agent of wheat flour used for steamed bread |
| 03/19/2002 | US6358543 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 03/19/2002 | CA2232488C Cancer chemoprotective food products |
| 03/14/2002 | WO2002020730A2 Manganese lipoxygenase |
| 03/14/2002 | US20020032919 Transgenic plant; for use in food processing |
| 03/14/2002 | DE10121857A1 Biskuitkuchen-Vormischung und Verfahren zur Biskuitkuchenherstellung unter Verwendung der Vormischung Sponge cake premix and process for sponge cake production using the premix |
| 03/14/2002 | CA2419577A1 Manganese lipoxygenase |
| 03/13/2002 | EP1185630A1 Chemically modified lipolytic enzyme |
| 03/13/2002 | EP1185160A1 High oleic high stearic plants, seeds and oils |
| 03/13/2002 | CN1080536C Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 03/12/2002 | US6355289 Method for preserving tortillas made from corn or wheat |
| 03/12/2002 | US6355283 Process for making soybean curd bread |
| 03/12/2002 | CA2039538C Glucosyltransferase inhibitors, as well as dental caries prevention methods and anticarious foods using the same |
| 03/07/2002 | US20020028267 Activity-stable and low-dust; used, for example, in the production of baked goods and farinaceous products, in starch processing, or in brewing |
| 03/07/2002 | US20020028197 Production of vegetable gels |
| 03/06/2002 | EP0886472B1 Bread |
| 03/06/2002 | CN1338227A Health-care black wheat flour |
| 03/06/2002 | CN1080096C Hydrolysed cereals with added fruits or honey |
| 03/05/2002 | US6352733 Enzyme-resistant starch for reduced-calorie flour replacer |
| 03/05/2002 | US6352732 Method of preparing coated low-fat and fat free-snack food |
| 03/05/2002 | US6352727 Bactericides |
| 03/05/2002 | CA2236089C Composition based on fish oil |
| 02/28/2002 | US20020025911 Active carbon; removal toxic compounds by adsorption |
| 02/27/2002 | EP1181868A2 Microwave heatable sandwich |
| 02/27/2002 | EP1181867A2 Granulated bread improver for the preparation of bakery products |
| 02/27/2002 | CN1337170A Pregelatinized starch for improving snack products |
| 02/27/2002 | CN1079645C Maize flour for making steamed bread and production method thereof |
| 02/21/2002 | WO2002013626A1 Mineral-enhanced bakery products |
| 02/21/2002 | CA2419662A1 Mineral-enhanced bakery products |
| 02/20/2002 | EP0730447B1 Fatty acid delivery system |
| 02/20/2002 | CN1079194C Chromium-riched whole-wheat convalescence flour and its production |
| 02/19/2002 | US6348230 Egg concentrate product and methods for making and utilizing the same |
| 02/19/2002 | US6348229 Food comprising thixotropic composition of unsaturated fat and process for manufacture thereof |
| 02/14/2002 | WO2002011552A2 Oil/fat composition |
| 02/14/2002 | WO2002011551A2 Oil/fat composition |
| 02/14/2002 | WO2002011550A2 Oil/fat composition |
| 02/14/2002 | WO2002011544A1 Ready-to-use food product |
| 02/14/2002 | WO2002011543A2 Solid phase glycerolysis |
| 02/14/2002 | WO2001045515A3 Method for preparing bakery products such as croissants and the like |
| 02/14/2002 | US20020018837 Dough for making tortilla chips with controlled surface bubbling |
| 02/14/2002 | US20020018836 Hydrophilic cellulose leavening agent |
| 02/13/2002 | EP1179300A1 Agarobiose-containing composition |
| 02/13/2002 | EP1179298A2 Pregelatinized starches for improved snack products |
| 02/13/2002 | EP1179297A1 Oil-in-water type emulsion compositions |
| 02/12/2002 | US6346287 Process for producing baked snacks |
| 02/07/2002 | WO2002010361A1 α-ISOMALTOSYLGLUCOSACCHARIDE SYNTHASE, PROCESS FOR PRODUCING THE SAME AND USE THEREOF |
| 02/07/2002 | WO2002009529A2 Food products containing high melting emulsifiers |
| 02/07/2002 | US20020015760 Mixture of protein, carbohydrates, fats and fiber; controlling concentration |
| 02/07/2002 | DE10036919A1 High ballast-content, health-giving cholesterol-reducing bread with improved taste, bakability and breaking characteristics, contains bran as ballast component |
| 02/06/2002 | EP1177728A1 Sucralose-containing composition and eatable product comprising the same |
| 02/06/2002 | EP1176877A1 Methods for lowering viscosity of glucomannan compositions |
| 02/06/2002 | EP0820233B1 Flavored flour containing allium oil capsules formed by protein coacervation and method of making flavored flour dough product |
| 02/06/2002 | CN1334010A Kelp-wheat flour and food prepared therefrom |
| 02/05/2002 | US6344437 Medicine drink food and feed having an action of strengthening bone |
| 01/31/2002 | WO2002007541A1 Egg-based powder and food containing the same |
| 01/31/2002 | US20020012733 Compositions for reducing hypercholesterolemia and controlling of postprandial blood glucose and insulin levels |
| 01/31/2002 | US20020012721 Enhanced bioavailability of insoluble iron source |
| 01/31/2002 | US20020012720 Modification of foaming properties of proteins |
| 01/30/2002 | EP1175901A1 Peroxisome activator-responsive receptor agonists |
| 01/30/2002 | EP1175836A1 Edible fat based flakes |
| 01/29/2002 | US6342259 Monitoring of dough properties |
| 01/29/2002 | CA2191648C Microwavable crispy bread-rolls |
| 01/29/2002 | CA2173122C Foods containing thermally-inhibited starches and flours |
| 01/24/2002 | WO2001049822A3 Physiologically active agents containing vicinal dithioglycols and use thereof in various branches of economy |
| 01/24/2002 | US20020009532 Sago starch having a given water fluidity; fast gelling properties, high gel strengths, and exceptional elasticity; reduced processing times and reduced starch levels without loss of final product gel strength integrity or texture |
| 01/24/2002 | US20020009529 Flour blend for producing fried instant noodles and method for producing fried instant noodles from the flour blend |
| 01/24/2002 | US20020009522 Coating material and coated powder |
| 01/24/2002 | US20020009518 Foodstuff |
| 01/24/2002 | US20020009480 Food-induced antisecretory proteins |
| 01/23/2002 | EP1173064A1 Food products with biocontrol preservation |
| 01/22/2002 | US6340491 Free flowing fat compositions |
| 01/22/2002 | CA2100848C Process for treating water-soluble dietary fiber with beta-glucanase |
| 01/17/2002 | WO2002004652A1 Production of yeast involving an acclimatisation step prior to use in baking |
| 01/17/2002 | US20020006461 Product, method for its manufacture, and its use |
| 01/16/2002 | EP1171472A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof |
| 01/15/2002 | US6339076 Therapeutic food composition and method to diminish blood sugar fluctuations |
| 01/10/2002 | US20020004093 Combining erythritol to increase hydrophylicity with low molecular weight carbohydrates such as glycerol, sucrose, dextrose or fructose and water |
| 01/10/2002 | US20020004084 Dry bakery products and a process for their preparation |
| 01/10/2002 | US20020004049 Tryptophan source from plants and uses therfor |
| 01/10/2002 | DE10029743A1 Method for incorporating edible algae in bakery products comprises mixing algae with hard or soft fat and then mixing product with known ingredients to form dough |
| 01/09/2002 | EP1170295A1 Thiocarbonates as flavour precursors |
| 01/08/2002 | US6337082 For use in foods, cosmetics, drugs, dispersion, suspension, contrast agents |
| 01/08/2002 | CA2105577C Low-palmitic, reduced-trans margarines and shortenings |
| 01/02/2002 | EP1167536A1 Process for producing l-arabinose, l-arabinose-containing enzymatically processed products, diet foods, diabetic diet foods and fruit or vegetable juices and process for producing the same |
| 12/27/2001 | WO2001097619A1 Method of forming gluten of bread |
| 12/27/2001 | US20010055744 Dental implant and method for installing the same |
| 12/27/2001 | US20010055643 Dough compositions made with dehydrated potato flanules |
| 12/27/2001 | US20010055642 Machinable, cohesion |
| 12/27/2001 | US20010055641 Healthy bread crumbs |
| 12/27/2001 | US20010055638 Cooking in microwave oven |
| 12/27/2001 | US20010055635 Preparation of dough and baked products |
| 12/25/2001 | CA2184062C Edible cheese-based fat systems and snack items, and processes for producing the same |
| 12/20/2001 | US20010053401 Method of preparing coated low fat and fat free snack food |
| 12/19/2001 | CN1326683A Color vegetable noodles and making method |
| 12/19/2001 | CN1326682A Method for making colour nutrition cooked food instant noodles |
| 12/13/2001 | WO2001094646A2 Brown sugar substitute and method for making |
| 12/13/2001 | WO2001093881A1 Immunological substance containing enteroabsorbable anti-inflammatory factor and application thereof |
| 12/13/2001 | WO2001093686A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method |
| 12/13/2001 | US20010051196 Fermenting sourdough from acid generating compound provides acidic taste without causing inhibition of the acid sensitive compound |