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