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)
12/2000
12/07/2000WO2000072953A2 A method of producing organic emulsifiers and organic surfactants, products produced by said method, and the use of such products
12/07/2000WO2000041491A3 Modified food products and beverages, and additives for food and beverages
12/06/2000EP1057887A1 Shortening system
12/06/2000EP1056356A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products
12/06/2000EP1056345A1 Granulated bread improver for the preparation of bakery products
12/06/2000CN1276012A Methods of producing protein hydrolysates
12/06/2000CN1275328A Natural composite instant fragrant flour (or flour products) and preparation method and application
12/05/2000US6156365 Processing of oat products for human consumption
12/04/2000CA2273673A1 High amylose wheat starch and wheat containing the same
11/2000
11/30/2000WO2000070956A1 Process for producing food containing cereal flour as the main component and malt cake to be used as side component of the food
11/29/2000EP1054598A2 Physically coated cellulose as low calorie flour replacements
11/28/2000US6153773 Catalytic reaction of glycerol with triglyceride followed by liquid/liquid extraction of monoglycerides for use as food additive, recovering triglyceride raffinate stream to recycle into feed stream
11/28/2000US6153405 Nucleic acid which encodes a leader sequence from nisin and/or subtilin and a lantibiotic; for recombinant production of antibiotics
11/23/2000WO2000069285A1 Agarobiose-containing composition
11/23/2000WO2000069282A1 Modification of the taste and physicochemical properties of neotame using hydrophobic acid additives
11/23/2000WO2000069271A1 Oil-in-water type emulsion compositions
11/22/2000CN1273792A Multi-colour edible noodles
11/21/2000US6150153 Thermostable trehalose-releasing enzyme
11/21/2000US6149961 Fat substitute formulation and methods for utilizing same
11/21/2000US6149960 Process and formulation for a chemically leavened dough or bakery product
11/16/2000WO2000067592A1 Methods for lowering viscosity of glucomannan compositions
11/16/2000CA2372649A1 Methods for lowering viscosity of glucomannan compositions
11/15/2000CN1273036A Nutrients-enriched flour food
11/14/2000US6146573 Preparing starch-based baking mixture comprising starch selected from starch, starch mixture, flour, a flour mixture, and a starch derivative, water, release agent; adding polyvinyl alcohol; introducing into mold, baking, demolding
11/07/2000CA2011290C A moderated spun fibrous system and method of manufacture
11/02/2000EP1048665A1 Method for purifying lactide and lactide for food additives
11/02/2000EP1048212A2 Pumpable baking agent
11/02/2000DE19919195A1 Pumpfähiger Backzusatz Pumpable baking additive
10/2000
10/31/2000US6140094 Aspergillus hydrolase; for degumming vegetable oils; for preparation of foods
10/31/2000US6139897 Mixture containing diacylglycerol
10/31/2000US6139895 Viscosity stable acidic edible liquid compositions and method of making
10/26/2000WO2000062772A1 Peroxisome activator-responsive receptor agonists
10/26/2000WO2000062628A1 Sucralose-containing composition and eatable product comprising the same
10/25/2000EP1045648A1 Saccharide-based matrix comprising a maltodextrin, a gelling agent and a sugar
10/25/2000EP1045639A1 Extruded intermediates containing a soluble fiber and food products containing same
10/24/2000US6136349 Food seasoning, food ingredients and food item compositions and methods for their preparation
10/18/2000CN1269982A Instant noodles of corn flour and production technology thereof
10/18/2000CN1269972A Five-grains flour and its preparing process
10/17/2000US6133311 Method for preventing or treating elevated blood lipid level-related diseases by administering natural phenolic compounds
10/17/2000US6132792 Alkali metal bisulfates as acidulants in leavened baked goods
10/16/2000CA2305900A1 Food ingredient
10/12/2000WO2000059306A1 Process for producing low-protein breads
10/11/2000EP1041889A1 Surface-modified cellulose as low calorie flour replacements
10/11/2000EP0730414B1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose
10/11/2000CN1269144A Preserved wet noodles producing technology
10/10/2000US6129926 Flash flow processing of thermoplastic polymers and products made therefrom
10/05/2000WO2000058447A1 Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
10/05/2000WO2000058366A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/05/2000WO2000057712A1 Food products with biocontrol preservation
10/05/2000WO2000057711A1 High protein edible compositions and method of preparing the same
10/05/2000WO2000025602A3 Use of calcareous material for foodstuff and cosmetic material
10/05/2000WO1999022605A3 Physically coated cellulose as low calorie flour replacements
10/05/2000CA2367758A1 Flours and starch with a very high amylopectin content, methods for the production and uses thereof
10/04/2000EP1040761A1 Fat mixtures
10/04/2000EP0715497B1 Flavouring composition and process
10/04/2000CN1268976A Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same
10/04/2000CN1268299A Compounded noodle improving emulsifying agent and its preparation method
10/03/2000US6126982 Milling wheat to make flour, mixing with minerals, fermentation and baking
10/03/2000US6126962 Crystalline powdery saccharide, its preparation and uses
09/2000
09/27/2000EP1038882A1 Thermally inhibited starches and flours and process for their production
09/27/2000CN1267459A Dough-making process
09/26/2000US6123979 Wax ester compositions
09/26/2000US6123975 Comprises fat, proteins selected from the group of soy and egg proteins, and methylcellulose; tenderizer prevents the baked products from becoming tough or chewy upon microwave-reheating
09/26/2000US6123973 By exposing a specified antimicrobial product such as sodium benzoate, or potassium propionate containing a small amount of free acids to ammonia gas to ocnvert the free acids into ammonioum salts, minimizing undesirable flavors or odors
09/20/2000EP0987949A4 Milled cereal by-product which is an additive for flour and dough
09/20/2000EP0981283A4 Milled cereal by-product which is an additive for increasing total dietary fiber
09/20/2000CN1266645A Process for preparing fungal flour, fungal bean powder nad fungal bean-milk powder as food or medicine
09/19/2000US6120808 Method for manufacturing a household flour
09/14/2000WO2000053022A1 Flavor/supplement enhancing filter
09/13/2000EP1034702A1 Process for producing baked snacks
09/12/2000US6117474 Suspension of cellulose with calcium with wet grinding
09/06/2000CN1265285A Sweetening agent for sugar-less roasted food
09/05/2000US6114504 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
09/05/2000US6113976 A food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for a portion of fat and/or oil of the food; yield stress 100-1500 pascal
09/05/2000US6113969 Fat, casein and whey protein; creme fraiche; dietetics
09/05/2000US6113951 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
08/2000
08/31/2000WO2000049878A1 Betaine and bakery products
08/30/2000EP1030565A1 Delivery system based on a dispersion of an emulsifier in an aqueous solution of sugar
08/30/2000CN1265142A Modified polypeptide
08/30/2000CN1264543A Raw vegetable dough and its making method
08/30/2000CN1055823C Sugar-reducing nutritious flour
08/29/2000US6110511 Fruit particle analog
08/23/2000EP1028632A1 Process for making enzyme-resistant starch for reduced-calorie flour replacer
08/23/2000EP0986934A4 An additive for controlling microwave heating rates
08/23/2000CN1263714A Flour food containing vegetable and fruit and its preparing process
08/23/2000CN1263713A Hypoglycemic food containing mulberry leaf and wild rye and its preparing process
08/22/2000US6106887 Process for obtaining a modified cereal flour
08/22/2000US6106881 Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten
08/16/2000CN1262875A Preparation of food-level edible oil
08/15/2000US6103292 Food products containing structured triglycerides
08/15/2000US6102706 Compliance support package for increasing health management system compliance
08/10/2000WO2000045647A1 Masa based food products modified with an enzyme or a reducing agent
08/10/2000WO2000045646A1 Sprouting husked rice excellent in safety and cooking properties, process for producing the same and processed foods
08/09/2000EP1024704A1 Dough compositions made with dehydrated potato flanules
08/09/2000EP1024703A1 Emulsifier-lipid composition
08/09/2000CN1262059A Process for preparing food rich in water-soluble fibres and its food series
08/08/2000US6099887 Process for preparing an edible laminated dough and edible lamination dispersion therefor
08/03/2000WO2000044862A1 Process of converting rendered triglyceride oil from marine sources into bland, stable oil
08/03/2000WO2000044781A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
08/03/2000CA2368214A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
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