Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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04/11/2001 | EP1090553A2 Dry yeast compositions |
04/10/2001 | US6214831 Pharmaceutical composition containing evodiamine compound and method for improving lipid metabolism or antiobesity |
04/10/2001 | US6214402 Mixing sugar with water with agitation to form mixture; heating mixture; seeding mixture with premix of n-(n-(3,3-dimethylbutyl)-l-.alpha.-aspartyl)-l-phenylalanine 1-methyl ester or salt; removing from heat; cooling |
04/04/2001 | EP1088552A1 Compositions containing pinolenic acid and its use a health component |
04/04/2001 | EP1088082A2 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch |
04/03/2001 | US6210722 Beverage containing soluble and insoluble dietary fiber |
04/03/2001 | US6210720 Ready-to-eat cereal products fortified with a nutritionally fortifying ingredient such as calcium |
03/29/2001 | WO2001021633A1 Anhydrous lactitol crystals, a product containing the same and a process for the preparation thereof as well as use thereof |
03/29/2001 | WO2001021016A1 Calcium fortified cereal product and method of preparation |
03/28/2001 | CN1063616C Konjaku health-care instant noodles |
03/22/2001 | WO2001019195A1 Gluten substitutes |
03/22/2001 | WO2001019194A1 Food flour enriched with animal proteins |
03/22/2001 | CA2380632A1 Gluten substitutes |
03/21/2001 | EP1085096A2 Preparation of high trehalose content product |
03/21/2001 | EP0975961A4 Monitoring of dough properties |
03/21/2001 | EP0782397B1 Food products based essentially on non-bread flour plants and method for obtaining such products |
03/21/2001 | CN1287790A Not easy to become hard type pancake and its making method |
03/15/2001 | WO2001017376A1 Method for producing dietary fibers exhibiting a high water-binding ability and their use |
03/15/2001 | WO2001017373A1 Bleached grain and grain products and methods of preparation |
03/15/2001 | WO2001017370A1 Nutritional compositions |
03/15/2001 | WO2001017363A2 A method for the separation of flour |
03/15/2001 | WO2000070956A8 Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food |
03/15/2001 | DE19943513A1 Production of health-promoting bread with incorporation of heat-stable minerals and inulin before baking and of thermolabile additives and lactobacilli after baking and cooling |
03/15/2001 | DE19943188A1 Verfahren zur Herstellung von Ballaststoffen mit hohem Wasserbindevermögen und deren Anwendung Process for the preparation of dietary fiber with high water-binding capacity and its application |
03/15/2001 | CA2378162A1 A method for the separation of flour |
03/14/2001 | EP1082026A1 Compositions comprising phytosterol and/or phytostanol having enhenced solubility and dispersa |
03/14/2001 | EP1082022A1 Esterified and subsequently hydrogenated phytosterol compositions and use thereof in foods, beverages, pharmaceuticals, nutraceuticals and the like |
03/07/2001 | EP0862369B1 Composition based on fish oil |
03/07/2001 | CN1062717C Omega-3-fatty acid-rich health care wheat food series |
03/01/2001 | WO2000072953A3 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products |
02/28/2001 | EP1078577A2 Moulded confectionery product comprising vegetable solids |
02/28/2001 | EP1077609A1 Methods for using dehydrogenases in baking |
02/27/2001 | US6194020 Conserving procyanidins(catechins); candy |
02/22/2001 | WO2001011974A1 Liquid bread improving composition |
02/22/2001 | WO2001011973A1 Baking method and product |
02/21/2001 | CN1284335A Flour and special food containing calcium phosphate |
02/20/2001 | US6190905 Cleaning contact lens; incubating contact lens with proteolytic enzyme, wash several times in buffer, store for utilization |
02/20/2001 | US6190723 Neutralization of food allergens by thioredoxin |
02/20/2001 | US6190709 Soy protein hydrolysate flavor enhancer which is substantially free of inosine-and guanosine-5'-monophosphates and comprises less than 4% of monosodium glutamate, an amino acid level of from about 20% to about 55%, carbohydrate, protein |
02/15/2001 | WO2001010987A1 Grapeseed, cold-pressed grape oil, crushed grape and grape flour |
02/15/2001 | DE19936492A1 Cleaning and cold-pressing of grapeseed to give products of high cyclic polyphenol content for use in foods, fodders, medicaments and cosmetics |
02/15/2001 | DE10029039A1 Production of baked goods without dairy products or eggs comprises using flour obtained from soya or e.g. cherries, sunflower seeds, sesame seeds, chestnuts and/or bananas |
02/14/2001 | EP1076067A1 Sago fluidity starch and use thereof |
02/14/2001 | EP1075836A2 Skin care of food composition containing N-acetyl-glucosamine |
02/14/2001 | CN1283413A Skin-care agent, health and face-care foodstuff |
02/14/2001 | CN1061823C Steamed bun with beer fragrance and prepn method thereof |
02/13/2001 | US6187368 Microparticle emulsions of albumin, carbohydrates and phospholipids |
02/13/2001 | US6187363 Method of manufacturing edible waffle products |
02/13/2001 | CA2028156C Norbixin adducts with water-soluble or water-dispersible proteins or branched-chain or cyclic polysaccharides |
02/07/2001 | EP1073345A1 Protein supplement, food composition containing same, preparation method and use |
02/07/2001 | EP1073339A1 Preparation of dough and baked products |
02/07/2001 | CN1061513C Wheat flour specially adapted for diabetes and hyperlipemia |
02/06/2001 | WO2001010242A1 Method for processing soybean by using enzyme, processed soybean thus obtained and foods containing the thus processed soybean |
02/06/2001 | US6183787 Malt, rice fermentation product, or wheat fermentation product and biotin. |
02/01/2001 | WO2001006867A1 Modification of foaming properties of proteins |
01/30/2001 | US6180151 Leavened dough extrusion process |
01/25/2001 | WO2001005256A1 Liquid food suspension |
01/25/2001 | WO2001005246A2 A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre |
01/25/2001 | CA2375987A1 Liquid food suspension |
01/24/2001 | CN1280777A Soybean powder as additive of wheat flour food |
01/24/2001 | CN1060918C Full-nutritive fat-reducing complete food |
01/23/2001 | US6177122 Cancer chemoprotective food products |
01/18/2001 | WO2001004279A1 A process for preparing an enzyme containing granule |
01/17/2001 | EP1068302A2 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
01/17/2001 | CN1279892A Magnetized food for auxiliary curing of diabetes |
01/16/2001 | US6174725 Plant or seed having a dna sequence encoding a high molecular weight glutenin subunit having from 10 to 150 repeats of defined sequence operably linked to a promoter; for bread and noodles |
01/16/2001 | US6174560 Substance for lowering high cholesterol level in serum and methods for preparing and using the same |
01/11/2001 | WO2001001793A1 Viscosity stable acidic edible liquid compositions |
01/11/2001 | CA2372088A1 Viscosity stable acidic edible liquid compositions |
01/10/2001 | EP1066759A1 The development of vital wheat gluten in non-aqueous media |
01/10/2001 | EP1065945A1 Method for producing a fat mixture |
01/10/2001 | EP1065940A1 Functional protein compositions, emulsions based thereon and processes for their preparation |
01/10/2001 | CN1279583A Doug compositions made with dehydrated potato flanules |
01/04/2001 | WO2001000036A1 Skewer shaped food product |
01/03/2001 | EP1063895A1 Stable suspension of a particulate component |
01/03/2001 | CN1278704A Emulsifier-lipid composition |
12/28/2000 | WO2000078154A1 Fluid emulsified shortening composition |
12/28/2000 | CA2377310A1 Fluid emulsified shortening composition |
12/27/2000 | EP1062871A1 Bactericides |
12/27/2000 | EP1061818A1 Imbibant grains for bakery and other uses |
12/27/2000 | EP1061812A1 Food products having enhanced cocoa polyphenol content and processes for producing same |
12/27/2000 | CN1278181A Method for treating diabetes, hyperglycemia and hypoglycemia |
12/27/2000 | CN1277805A spirulina nutrient bread and mfg. method therefor |
12/26/2000 | US6165518 Free flowing fat compositions |
12/21/2000 | WO2000076321A1 Leavened dough extrusion process |
12/21/2000 | CA2374062A1 Leavened dough extrusion process |
12/20/2000 | CN1276983A Instant noodles containing Lycium chinense |
12/20/2000 | CN1276974A Producing process and product of nutritious dried steamed bread as instant food |
12/19/2000 | US6162482 Stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. |
12/19/2000 | US6162481 Breading crumbs |
12/14/2000 | WO2000075295A1 Chemically modified lipolytic enzyme |
12/14/2000 | WO2000074471A1 Use of high oleic high stearic oils |
12/14/2000 | WO2000074470A1 High oleic high stearic plants, seeds and oils |
12/14/2000 | DE19927221A1 High quality bread production comprises softening grain in water, germinating, grinding and baking without the addition of flour |
12/14/2000 | CA2374107A1 Use of high oleic high stearic oils |
12/14/2000 | CA2374100A1 High oleic high stearic plants, seeds and oils |
12/13/2000 | EP1059035A1 Process for obtaining a starch substitute from maize and the substitute so obtained |
12/13/2000 | EP0809446B1 Food microemulsion formulations |
12/12/2000 | US6159523 Composition based on fish oil |
12/07/2000 | WO2000073353A1 Thermally-inhibited starch prepared with oligosaccharides |