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)
12/1998
12/30/1998CA2293646A1 Product, method for its manufacture, and its use
12/29/1998US5854050 Enzyme with protease activity
12/23/1998EP0885564A2 Plant for the treatment of water and use of this water
12/23/1998EP0762835B1 Palatable compositions comprising sugar beet fibre
12/22/1998CA2169811C Method of making bread products without using shortening and/or oils
12/17/1998WO1998056373A1 Isoflavonoids for treatment and prevention of aging skin and wrinkles
12/17/1998CA2294062A1 Isoflavonoids for treatment and prevention of aging skin and wrinkles
12/16/1998EP0784434B1 Ready-to-bake brioche doughs
12/10/1998WO1998056211A1 An additive for controlling microwave heating rates
12/10/1998WO1998054973A1 Food grade starch resistant to alpha-amylase
12/10/1998WO1998038870A3 Method for making reduced fat dough and compositions resulting therefrom
12/10/1998CA2293537A1 Food grade starch resistant to alpha-amylase
12/09/1998EP0882401A1 Leavening compositions
12/03/1998WO1998053704A1 Creatine containing cereal-based food product, processes for making these, and uses thereof
12/03/1998CA2265980A1 Creatine containing cereal-based food product, processes for making these, and uses thereof
12/02/1998CN1200653A Cancer chemoprotective food products
12/02/1998CN1200239A Calcium-rich nutrient noodle
12/01/1998US5843921 Therapeutic food composition and method to diminish blood sugar fluctuations
12/01/1998US5843497 Increasing the HDL level and the HDL/LDL ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids
11/1998
11/26/1998WO1998052588A1 Therapeutic agents for respiratory diseases
11/25/1998EP0879249A1 Modified inulin
11/25/1998CN1199567A Golden corn noddles and its production method and apparatus
11/25/1998CN1199551A Wheaten food produced with Lumaychs hybrid garden sorrel
11/24/1998US5840860 Delivering fatty acid to colon by linking fatty acid to a carbohydrate carrier
11/24/1998US5840850 Dewatering gluten with anionic surfactants
11/24/1998US5840705 α-glucosidase inhibitor, composition principally comprising sugar and containing the same, sweetener, food and feed
11/19/1998WO1998051804A1 Polypeptides having aminopeptidase activity and nucleic acids encoding same
11/19/1998WO1998051803A1 Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same
11/19/1998WO1998051165A1 Milled cereal by-product which is an additive for increasing total dietary fiber
11/19/1998WO1998051163A2 Methods of producing protein hydrolysates
11/19/1998WO1998051158A1 Milled cereal by-product which is an additive for flour and dough
11/18/1998EP0878131A2 Health-care product for daily use
11/18/1998EP0784440B1 Process for producing fully gelatinised hulled oats
11/18/1998EP0783248B1 Ready-to-bake bread doughs
11/18/1998EP0774908B1 Process for production of clathrate inclusion complexes
11/18/1998EP0652714A4 Process for preparing soft centers in food products.
11/18/1998CN1198893A Kelp noodles and their production process
11/18/1998CN1198892A Composition and production process of self-bulking flour
11/12/1998WO1998049905A2 Low calorie, palatable fiber-containing, sugar substitute
11/12/1998DE19720767A1 Use of e.g. p-hydroxybenzoic acid, gallic acid, vanillic acid, syringic acid, myricetin, quercetin and camphor oil
11/11/1998EP0876763A1 Process for the preparation of extrudates for bakery application
11/11/1998EP0876104A1 Method for reducing syruping in refrigerated doughs
11/11/1998CN1198662A Fermentation composition, process for preparing the same, and use thereof
11/11/1998CN1198306A Recipes of instant noodles with nutrients of fruit, vegetable and green calcium (animal bone powder)
11/10/1998US5834050 Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
11/10/1998US5834043 Lactobacillus sake like strains, production and use of their exopolysaccharides
11/05/1998WO1998049278A1 INHIBITORS OF CELLULOLYTIC, XYLANOLYTIC AND β-GLUCANOLYTIC ENZYMES
11/05/1998WO1998048637A1 Calcium supplemented foods and feeding regimen for calcium supplementation
11/04/1998EP0875580A1 Process for obtaining polysaccharides from yeasts
11/04/1998EP0875156A2 Products to support the threatment of atopic dermatitis
11/04/1998EP0875152A1 Low safa puff pastry fats
11/04/1998EP0874874A1 Starch-emulsifier composition and methods of making
11/02/1998CA2236663A1 Low safa puff pastry fats
10/1998
10/29/1998WO1998048271A1 Monitoring of dough properties
10/29/1998WO1998034487A3 Polydextrose as anti-staling agent
10/29/1998CA2285999A1 Monitoring of dough properties
10/28/1998EP0873691A2 Food comprising a low gel strength agar
10/28/1998EP0873054A1 Dietary fiber gels for preparing calorie reduced foods
10/28/1998CN1196897A Fruit taste snack noodles
10/28/1998CN1196888A Layer coloured sandwiched nutritive noodles
10/27/1998CA2154183C Improved pizza crust
10/22/1998WO1998046084A1 Anaerobically-packaged ready to use liquid bakery wash
10/22/1998DE19716038A1 'Wine bread' production
10/21/1998CN1196658A Process for manufacturing degradable thin-walled mouldings
10/21/1998CN1196184A No-pollution full nutrition vegetable juice, fruit juice food
10/20/1998US5824790 Modification of starch synthesis in plants
10/15/1998WO1998045453A1 Lipase and use of same for improving doughs and baked products
10/15/1998WO1998044804A1 Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase
10/14/1998EP0870435A1 Mineral composition
10/14/1998CN1195489A Method for preparing instant Wonton (dumpling)
10/14/1998CN1195482A Nutritious health-care series noodles products made from various kinds of beans
10/07/1998EP0868854A2 Low-molecular pectin, and food and drink which contain low-molecular pectin
10/07/1998CN1195269A Lipid metabolism ameliorants
10/07/1998CN1194784A Vegetable series bread
10/01/1998DE19811802A1 Use of spent materials used for filtration of foodstuffs, especially kieselguhr
09/1998
09/30/1998EP0867116A2 Process for the preparation of granular baking agents
09/29/1998CA2072684C Food additive comprising water-soluble hemicellulose
09/29/1998CA2024407C An improved method of making sheet dough for long-life fresh pasta products
09/24/1998WO1998041547A1 Improvements relating to bran gels
09/24/1998WO1998041114A1 Polydextrose as a fat absorption inhibitor in fried foods
09/24/1998WO1998041112A1 Non-retrograding starch in food products
09/24/1998WO1998041111A1 Starch with reduced amylose content
09/24/1998WO1998041097A2 Non-retrograding starch in food products
09/24/1998CA2281868A1 Starch with reduced amylose content
09/23/1998CN1193490A Health care quickly frozen dumplings
09/23/1998CN1193476A Preparation of crisp chocolate noodle
09/23/1998CN1193475A Instant noodle containing Chinese medicinal herbs for reducing fat
09/23/1998CN1193473A Mineral watered dry noodle
09/23/1998CN1193463A Oil and fat composition for bread, oil and fat materials for bread and production thereof
09/22/1998US5811148 Water soluble hydrolysates of locust bean, konjac and xanthan gums and/or pectins, carrageenan or alginates, for mixing with artificial sweeteners to replace sucrose in baked goods
09/17/1998WO1998039977A1 Food containing fat or oil
09/16/1998CN1192858A Thin wraper made of dough and preparing method therefor
09/15/1998US5807727 From decomposition of a pectin
09/11/1998WO1998038870A2 Method for making reduced fat dough and compositions resulting therefrom
09/11/1998WO1998038869A1 Edible food improving composition with deferred activity
09/11/1998CA2280768A1 Method for making reduced fat dough and compositions resulting therefrom
09/09/1998EP0863154A1 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods
09/09/1998EP0862369A1 Composition based on fish oil
09/09/1998EP0735823B1 Ready-to-bake doughs
09/08/1998US5804243 Process for making low-fat, cake donuts
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