| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 08/18/2011 | US20110200728 Foil pie rings |
| 08/17/2011 | CN102154137A Temperature tolerance Saccharomyces cerevisiae and application thereof |
| 08/11/2011 | US20110195162 Self-making bread method, bread machine and bread ingredient box thereof |
| 08/10/2011 | EP2352378A1 Method for making sandwich bread without a mould, and related equipment |
| 08/10/2011 | CN102144650A Complex enzyme for recovering property of frozen dough |
| 08/10/2011 | CN101485351B Special-purpose powder for quickly fermented wheaten food and method for quickly making wheaten food |
| 08/09/2011 | CA2444960C Method of improving dough and bread quality |
| 08/09/2011 | CA2422748C Talaromyces xylanases |
| 08/05/2011 | CA2847438A1 Self-making bread method, bread machine and bread ingredient box thereof |
| 08/04/2011 | US20110189364 Rotary baking system and method |
| 08/04/2011 | DE102009054008A1 Producing pastry by mixing grain products, products containing starch and sugar and liquid lager yeast, fermenting obtained mixture, mixing milled grain and water, mixing obtained product to form dough and baking obtained product |
| 08/03/2011 | EP2350262A1 Novel yeast strain and methods of use thereof |
| 08/02/2011 | DE202010003978U1 Laugenzusammensetzung zur Herstellung von Laugengebäck Liquor composition for the manufacture of pretzels |
| 07/28/2011 | WO2011091156A2 Microbial reduction in a processing stream of a milled product |
| 07/28/2011 | US20110183865 Lipoxygenase |
| 07/28/2011 | CA2786566A1 Microbial reduction in a processing stream of a milled product |
| 07/27/2011 | EP1819232B1 Dough for rye bread of extended shelf life, method of making rye bread of extended shelf life and method of refreshing such bread |
| 07/27/2011 | CN1913780B Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
| 07/26/2011 | CA2518368C A sour dough, the use thereof and bakery products produced from the same |
| 07/21/2011 | WO2011087152A1 Method for producing frozen bread dough needing no thawing or fermentation step |
| 07/21/2011 | US20110177197 Method of reducing voids in dough |
| 07/21/2011 | US20110177190 Blunt edge dough cutter |
| 07/20/2011 | CN102125070A Roasting process and roaster |
| 07/20/2011 | CN102125069A Method for baking food by sealing food in jar |
| 07/20/2011 | CN101133751B Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
| 07/19/2011 | US7981452 Preparation of an edible product from dough |
| 07/14/2011 | US20110171693 Amylases, nucleic acids encoding them and methods for making and using them |
| 07/14/2011 | US20110171352 Edible Baking Liner |
| 07/13/2011 | CN101491314B Non-fried flavor instant noodle and industrialization high-efficiency production method |
| 07/06/2011 | EP2340715A2 Method for making dough |
| 07/06/2011 | CN102113530A Bread improver and application thereof in bread making |
| 07/06/2011 | CN102113527A Flour special for fermented flour product |
| 07/06/2011 | CN102113526A Production technology for nutrient cooked wheaten food with isomalto-oligosaccharide |
| 07/05/2011 | US7972806 Phospholipase from an expressed fungal peptide; useful in making cheese |
| 06/30/2011 | US20110159570 Method for preparing maltogenic alpha-amylase variants |
| 06/30/2011 | US20110159545 Fungamyl-like Alpha-Amylase Variants |
| 06/30/2011 | US20110159146 Vitamin enriched foodstuffs |
| 06/29/2011 | EP2337454A2 Sponge systems |
| 06/29/2011 | CN102112002A Method for producing food dough to be cooked and method for producing bread |
| 06/23/2011 | WO2011072925A1 Dough targeting for enhanced microwave reheating |
| 06/23/2011 | US20110151076 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets |
| 06/23/2011 | US20110151062 Microwaveable laminated dough products and methods for making same |
| 06/23/2011 | US20110151052 System And Method For Preparing Naan Bread |
| 06/23/2011 | CA2781437A1 Dough targeting for enhanced microwave reheating |
| 06/22/2011 | CN102106184A Substituted piperidino phenyloxazolidinones |
| 06/16/2011 | WO2011070101A1 Methods of producing gh8 xylanase variants |
| 06/16/2011 | US20110142994 Novel starch composition and method to produce a baked product |
| 06/16/2011 | US20110142988 Method for producing dough and method for producing bread |
| 06/16/2011 | US20110142987 Use of proline specific endoproteases to hydrolyse peptides and proteins |
| 06/16/2011 | US20110142984 Pasta composition for dehydrated food matrices |
| 06/15/2011 | EP1325102B2 Particles containing active in visco-elastic liquids |
| 06/14/2011 | US7960146 Nucleotide sequences coding enzymatic polypeptide for use in the preparation of bread doughs |
| 06/14/2011 | CA2516461C Method for reducing acrylamide formation in thermally processed foods |
| 06/14/2011 | CA2336852C Novel dough compositions for the preparation of baked products |
| 06/09/2011 | WO2011068902A2 Sandwich and method for forming |
| 06/09/2011 | US20110135792 Sandwich and method for forming |
| 06/09/2011 | US20110135790 Liquid Bread Improver, The Use And The Process For Producing Thereof |
| 06/09/2011 | US20110135784 Barley with low levels of hordeins |
| 06/07/2011 | US7955813 Method of using lipid acyltransferase |
| 06/03/2011 | WO2011064146A1 Method for producing baked goods |
| 06/03/2011 | WO2011063841A1 Method for producing baked goods and vacuum baking oven for performing the method |
| 06/03/2011 | WO2011063473A1 Emulsifier composition |
| 06/02/2011 | US20110129572 Dough with fructan and fructan-degrading enzyme |
| 06/01/2011 | CN1909802B Novel process for enzymatic bleaching of food products |
| 06/01/2011 | CN102083320A Quick corn nixtamalization process |
| 06/01/2011 | CN101575577B Anti-freezing yeast, composition thereof and flour dough |
| 06/01/2011 | CN101491268B Steamed bread modifier |
| 05/31/2011 | CA2435423C Refrigerated extended shelf-life bread products |
| 05/26/2011 | US20110123691 Method and Apparatus for Preparing Tamales |
| 05/26/2011 | US20110123681 Dough product including laminated and non-laminated dough components |
| 05/25/2011 | EP2324714A1 Method for preparing a bread product and bread product thus obtained having a crispy crust |
| 05/19/2011 | US20110117245 Dough compositions for extended shelf life baked articles |
| 05/19/2011 | US20110117244 Dough compositions for extended shelf life baked articles |
| 05/18/2011 | CN102058043A Food additive and application thereof |
| 05/18/2011 | CN101411344B Freezing flour-dough improver and uses thereof |
| 05/12/2011 | US20110111088 Method for producing dough pieces which can be stored for a long period of time |
| 05/11/2011 | CN101455218B Composite phosphates used in frozen dough and preparation method and use thereof |
| 05/10/2011 | CA2314996C Carbohydrate oxidase and use thereof in baking |
| 05/04/2011 | EP2316929A2 Maltogenic alpha-amylase variants |
| 05/04/2011 | EP2316280A1 Enzymatic bleaching in household detergents and in stone bleaching processes |
| 05/04/2011 | CN101438721B Vitamin C microcapsule flour improver and preparation method thereof |
| 04/28/2011 | US20110098365 Salt product |
| 04/28/2011 | US20110097440 Method and Composition to Improve Short Bite of Bakery Products |
| 04/26/2011 | US7933443 Image variety on edible substrates |
| 04/26/2011 | US7931924 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 04/26/2011 | US7931923 Apparatus and method for manufacturing a loaf of bread |
| 04/21/2011 | US20110091612 Crumb coating for food products |
| 04/21/2011 | US20110091601 Preparation of An Edible Product From Dough |
| 04/21/2011 | US20110091600 High-Purity Rebaudioside D And Low-Calorie Bread Containing The Same |
| 04/21/2011 | US20110091599 Method for preparing noodles dough with oxidase |
| 04/20/2011 | EP1599278B1 Method of producing a hydroxy acid ester |
| 04/20/2011 | CN102026550A Method and composition to improve short bite of bakery products |
| 04/20/2011 | CN102021206A Method of producing a carbohydrate ester |
| 04/20/2011 | CN102021205A Method of producing a protein ester and a protein subunit ester |
| 04/20/2011 | CN102018012A Dried yeast composition and preparation method thereof |
| 04/20/2011 | CN101570735B Method for producing flour yeast by using corn flour as raw material |
| 04/20/2011 | CN101396031B Noodle flour |
| 04/20/2011 | CN101223944B Preparation for improving mixed grain |
| 04/14/2011 | WO2011042359A1 Glycine-containing leavening system for producing baked goods |
| 04/14/2011 | US20110086130 Continuous Production Of Edible Food Products With Selected Shapes |