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)
01/2000
01/11/2000US6013299 Process for making enzyme-resistant starch for reduced-calorie flour replacer
01/11/2000US6013298 Method of making a reduced salt bread dough product and reduced salt bread dough product
01/05/2000EP0968233A1 Improvements relating to bran gels
01/05/2000EP0967891A1 Polydextrose as a fat absorption inhibitor in fried foods
01/05/2000EP0967890A1 Liquid, transparent mixture based on lactitol
01/05/2000EP0967887A1 Starch with reduced amylose content
01/05/2000CN1240109A Flour formulation using maize as main raw material
12/1999
12/29/1999EP0706329B1 Flavouring composition
12/29/1999EP0633733B2 Heat-stable and fracturable spray-dried free-flowing flavor oil capsules, method of making and using in foods
12/28/1999US6007858 Tamale product
12/28/1999US6007851 Process for producing a flavor enhancer
12/28/1999US6007850 Baking improver
12/28/1999US6007848 Food bulked with 1,4-anhydroglucitol or enantiomer prepared by heating glucitol (or enantiomer) in water-immiscible, high boiling liquid medium in presence of mineral acid; improved taste
12/23/1999WO1999066050A1 Improvements in or relating to plants and plant products
12/23/1999WO1999050399A3 Non-maltogenic exoamylases and their use in retarding retrogradation of starch
12/22/1999EP0965351A2 Pharmaceutical composition for treating side-effects of a diet with reduced amount of carbohydrates
12/22/1999EP0965278A1 Dietetic food composition and dietetic method using such composition
12/22/1999CN1238912A Whitening agent for wheat flour
12/21/1999US6004594 Heating a solid carbohydrate above its melting point to melt the carbohydrate, admixing an emulsifer to the liquid mass to form a magma in which emulsifier is evenly dispersed, cooling to form glass state, reducing the size of carbohydrate matrix
12/16/1999WO1999064508A2 Reversibly swellable starch products
12/16/1999WO1999063841A1 Compositions comprising phytosterol and/or phytostanol having enhanced solubility and dispersability
12/16/1999CA2334449A1 Compositions comprising phytosterol, phytostanol or mixtures of both having enhanced solubility and dispersability and incorporation thereof into foods, beverages, pharmaceuticals, nutraceuticals and the like
12/15/1999EP0963704A2 Food containing proteinaceous material treated with a transglutaminase and an oxidoreductase
12/14/1999US6001399 Polydextrose as a fat absorption inhibitor in fried foods
12/09/1999WO1999062935A1 Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
12/09/1999WO1999062356A1 Human diet supplement
12/09/1999WO1999056729B1 Cholesterol lowering composition
12/09/1999DE19824754A1 Process to prepare dough for subsequent baking as bread
12/09/1999CA2273771A1 Novel enzyme-treated protein-containing food, method for producing the same and enzyme preparation for producing the same
12/08/1999CN1047063C Method for preparing big bread
12/07/1999US5998421 Lipid metabolism ameliorants
12/07/1999US5998190 Culture product
11/1999
11/30/1999US5993888 Protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid in the form of a water-insoluble complex coacervate
11/30/1999US5993883 Incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour.
11/30/1999US5993795 Creams, cosmetic lotions and shampoos comprise protein, peptides and amino acids extracted from defatted sesame seed oil cake
11/25/1999WO1999059423A1 Oil and fat composition containing phytosterol
11/25/1999WO1999059421A1 Esterified and subsequently hydrogenated phytosterol compositions and use thereof in foods, beverages, pharmaceuticals, nutraceuticals and the like
11/25/1999CA2332450A1 Esterified and subsequently hydrogenated phytosterol compositions and use thereof in foods, beverages, pharmaceuticals, nutraceuticals and the like
11/18/1999WO1999058690A2 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch
11/18/1999WO1999058688A2 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch
11/18/1999WO1999057986A1 Methods for using dehydrogenases in baking
11/18/1999WO1999057984A1 Use of hybrid rumex acetosa l. in production of wheat flour-containing product
11/18/1999CA2331311A1 Nucleic acid molecules encoding wheat enzymes involved in startch synthesis
11/18/1999CA2328508A1 Nucleic acid molecules encoding wheat enzymes involved in starch synthesis
11/17/1999CN1235552A Beta-glucan products and extration from cereals thereof
11/17/1999CN1235518A Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical use
11/11/1999WO1999056729A1 Cholesterol lowering composition
11/11/1999DE19820608A1 New nucleic acid encoding isoamylase from wheat and related transgenic plants producing starch with altered properties
11/11/1999DE19820607A1 New enzyme with starch synthase activity, useful for producing starch for foods and packaging materials
11/10/1999EP0954991A1 Dough for cakes containing air bubbles entrained thereinto; and process and equipment for the production of the same
11/10/1999EP0954974A2 Novel leavening acid composition
11/10/1999CN1234388A Process for preparing fatty acyl lactate
11/10/1999CN1234186A Additive for flour products
11/09/1999US5980967 Production of crispy wheat-based snacks having surface bubbles
11/04/1999WO1999055174A1 Protein supplement, food composition containing same, preparation method and use
11/03/1999EP0952838A1 Therapeutic food composition and method to diminish blood sugar fluctuations
11/03/1999CN1233410A Noddle made of five grains
11/03/1999CN1046119C Polyphosphate compound salt and method for producing same
11/02/1999US5976598 Physically coated cellulose as low calorie flour replacements
11/02/1999US5976597 Basic protein composition, basic peptide composition and application thereof
10/1999
10/28/1999WO1999053769A1 Preparation of dough and baked products
10/27/1999EP0951841A1 Process for the preparation of flavouring compositions and use of these compositions in bakery products
10/27/1999CN1233154A Novel use of native gellan gum
10/27/1999CN1232617A Enriched nutritive flour and its production
10/26/1999USRE36355 Comprising ascorbic acid, food acid, phosphate; effective oxidant to produce oxidized dough for breadmaking process
10/26/1999US5972410 Roasted soybean hypocotyls and beverage material containing the same
10/26/1999US5972406 Bioelastomers suitable as food product additives
10/26/1999US5972404 Process for melting and mixing of food components and product made thereof
10/26/1999US5972400 Forming a solid shortening based on olive oil by agitating an amount of olive oil with a gas to disperse the gas in olive oil, cooling to subzero temperature, solidifying; in substitution of animal fats, butter and margarines
10/20/1999EP0950716A1 A product based on polysaccharides from bakers' yeast and its use as a technological coadjuvant for bakery products
10/19/1999US5968790 Increased production of carbon dioxide by yeast in flour-containing dough
10/19/1999US5968584 Bakery fats
10/19/1999US5968567 Method of preparing a food product from cruciferous sprouts
10/19/1999US5968566 Flour and water with yeast for dough, also containing polyvalent fatty acid ester and nonionic surfactant sensory, rheological or other functional characteristics. a method of making a pizza dough product
10/19/1999US5968505 Compounds rich in glucosinolates such as glucoraphanin as anticarcinogenic agents, screening
10/19/1999US5967783 Threaded dental implant with a core to thread ratio facilitating immediate loading and method of installation
10/14/1999WO1999051106A1 Functional protein compositions, emulsions based thereon and processes for their preparation
10/13/1999EP0949294A1 Aqueous suspension composition and water-dispersible dry composition
10/13/1999EP0948894A2 Microbiologically stable soya flour suspension and method of forming same
10/13/1999EP0948265A1 A method to prepare food seasoning, food ingredient and food item compositions, seasoning and use thereof
10/12/1999US5965411 Maltose-trehalose converting enzyme, and preparation and uses thereof
10/12/1999CA2112423C Non-reducing saccharide-forming enzyme, and its preparation and uses
10/08/1999CA2267923A1 Biologically stable soya flour suspension and method of forming same
10/07/1999WO1999050399A2 Non-maltogenic exoamylases and their use in retarding retrogradation of starch
10/06/1999EP0946107A1 Flavour enhancer
10/06/1999EP0777421B1 Food products with low calorie bulking agent
10/06/1999CN1230361A Wheat food, wheat flour and starch with vegetable and bean milk and their production
09/1999
09/30/1999WO1999048377A1 Stable suspension of a particulate component
09/29/1999EP0945068A1 Fermentation tolerant predough
09/29/1999EP0833563B1 A method of improving the properties of a flour dough, a flour dough improving composition and improved food products
09/29/1999CN1229606A Instant noodles having taste of tomato
09/29/1999CN1229605A Strengthened nutritive instant noodles
09/29/1999CN1229604A Instant noodles having taste of cream
09/29/1999CN1229603A Instant noodles with tastes of cream and tomato
09/28/1999US5959131 Nutritionally superior fat for food compositions
09/28/1999US5959128 Method for preparation of purified glycerides and products
09/28/1999US5958913 Administering saturated sterol fatty acid ester
09/28/1999US5958491 Sodium bisulfate as acidulant in foods
09/24/1999WO1999048378A1 Phytosterol-containing fat composition
09/22/1999EP0943242A1 Granulated bread improver for the preparation of bakery products
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