| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 04/14/2011 | DE102005037590B4 Back- und Gärform und ein Verfahren zur Herstellung eines Backprodukts aus Hefeteig Baking and Gärform and a process for preparing a baked product from dough |
| 04/13/2011 | EP2308312A1 Method for producing food dough to be cooked and method for producing bread |
| 04/13/2011 | EP2306842A1 Method for prolonging crust crisping |
| 04/13/2011 | CN102016015A Lipases with high specificity towards short chain fatty acids and uses thereof |
| 04/12/2011 | US7923387 Floor covering with double rollable reinforcement |
| 04/12/2011 | US7923048 Segmented pizza crust system |
| 04/07/2011 | WO2011039324A1 Steamed bread preparation methods and steamed bread improving compositions |
| 04/07/2011 | US20110081446 Aerated baked products |
| 04/06/2011 | EP2305799A2 Maltogenic alpha-amylase variants |
| 04/06/2011 | CN101473865B Freezing fermented deep-fried twisted dough sticks and method for producing the same |
| 04/06/2011 | CN101375694B Method for producing freezing snacks made from wheat or rice flour and enzyme preparation composition for producing freezing snacks made from wheat or rice flour |
| 04/05/2011 | US7919586 In situ mutyagenesis; heat resistance; stability at acidic pH;starch process; forming alcohol or haigh maltose styrup |
| 04/05/2011 | CA2715836A1 Perforated fillo dough product and method |
| 03/31/2011 | WO2011036304A1 Leaven-based mixture |
| 03/31/2011 | US20110076740 Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them |
| 03/31/2011 | US20110076357 Single-stage baked goods production |
| 03/30/2011 | EP2302046A1 Family GH 61 polypeptides |
| 03/30/2011 | EP2302044A1 Lipolytic enzyme variants |
| 03/30/2011 | EP2302043A2 Lipolytic enzyme variants |
| 03/30/2011 | EP2301362A1 Mixture on the basis of a sourdough |
| 03/30/2011 | EP2299833A1 Single-stage baked goods production |
| 03/30/2011 | CN101990919A Bread green compact modifying agent |
| 03/24/2011 | WO2011032523A1 Dry yeast composition and method preparing the same |
| 03/24/2011 | US20110070333 Novel process for enzymatic acrylamide reduction in food products |
| 03/23/2011 | EP2298873A1 Lipolytic enzyme variants |
| 03/23/2011 | EP2298080A1 Method and apparatus for making aerated food product and product obtainable thereby |
| 03/23/2011 | EP1043939B1 Ultrasonically activated continuous slitter apparatus and method |
| 03/22/2011 | US7910149 Liquid bread improver, the use and the process for producing thereof |
| 03/22/2011 | CA2481290C Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
| 03/22/2011 | CA2468013C Process and apparatus for making nixtamalized corn flour |
| 03/22/2011 | CA2438234C Production of starchy food products comprising lipolytic enzymes |
| 03/16/2011 | EP2295558A1 Xylanase variants |
| 03/16/2011 | EP2295557A2 Exoamylase variants |
| 03/16/2011 | EP2294928A1 Method of preparing a heat-treated product |
| 03/16/2011 | EP2293674A1 Method and composition to improve short bite of bakery products |
| 03/16/2011 | EP2293673A1 Quick corn nixtamalization process |
| 03/16/2011 | EP1703808B1 Novel process for enzymatic bleaching of food products |
| 03/15/2011 | US7908094 Method for preparing maltogenic alpha-amylase variants |
| 03/15/2011 | CA2488487C Dough composition and method for making tortillas |
| 03/10/2011 | WO2011027317A1 Fermented bakery dough tolerant to proofing |
| 03/10/2011 | WO2011026877A1 Baking enzyme composition as ssl replacer |
| 03/10/2011 | US20110059211 Apparatus and method with individual preparation and hybrid heating for making generally flat dough based products |
| 03/10/2011 | CA2771828A1 Baking enzyme composition as ssl replacer |
| 03/09/2011 | EP2292745A1 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 03/09/2011 | EP2292744A1 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 03/09/2011 | EP1429626B1 Enzymatic treatment of starchy food products for shortening the tempering step |
| 03/03/2011 | WO2011025370A1 Ready-to-eat farinaceous product and a method for the preparation thereof |
| 03/03/2011 | US20110052777 Method for Making a Rolled Snack Food Product Having a Light Crispy Texture |
| 03/03/2011 | CA2771152A1 Ready-to-eat farinaceous product and a method for the preparation thereof |
| 03/02/2011 | EP2290085A2 Method for the in situ production of an emulsifier in a foodstuff |
| 03/02/2011 | EP2290059A1 Lipolytic enzyme variants |
| 03/02/2011 | EP2290058A1 Lipolytic enzyme variants |
| 03/02/2011 | EP2290057A2 Variant lipolytic enzymes |
| 03/02/2011 | EP1761130B1 Packaged powder composition for bakery |
| 02/24/2011 | US20110045572 Protein variants having modified immunogenicity |
| 02/24/2011 | US20110045129 Plant Extracts as Additives for Yeast Raised Baked Goods |
| 02/23/2011 | EP2287317A2 Method of producing a protein ester or a protein subunit ester |
| 02/23/2011 | EP2287298A1 Lipolytic enzyme variants |
| 02/23/2011 | EP2287297A1 Lipolytic enzyme variants |
| 02/23/2011 | EP2287296A1 Lipolytic enzyme |
| 02/23/2011 | EP1827115B1 Method of preparing a baked or fried product from leavened dough |
| 02/23/2011 | EP1549147B1 Use of family 8 enzymes with xylanolytic activity in baking |
| 02/23/2011 | EP1361796B1 Starter preparation for producing bread and bakery products |
| 02/23/2011 | CN101980612A A method for extending mold-free shelf life and improving flavor characteristics of baked goods |
| 02/22/2011 | US7892806 Fungal alpha-amylase variants |
| 02/22/2011 | US7891312 Thin film forming |
| 02/22/2011 | CA2356255C Use of a xylanase in the preparation of dough |
| 02/22/2011 | CA2239250C Novel bread improving composition |
| 02/17/2011 | US20110039325 Family 8 enzymes with xylanolytic activity |
| 02/17/2011 | DE102008035068B4 Verfahren zur Verlängerung der Krusten-Rösche A method for extending the crust crispness |
| 02/16/2011 | CN101361499B Frozen green dough for Chinese style wheaten food, production method thereof and method for producing wheaten food |
| 02/10/2011 | US20110033577 Filled snack product with spaced filling lines and method of making the same |
| 02/10/2011 | US20110033575 Pseudomonas saccharophila g4-amylase variants and uses thereof |
| 02/10/2011 | US20110033574 Novel method for preparing ready-to-bake frozen doughs |
| 02/10/2011 | US20110033391 Transferases and Oxidoreductases, Nucleic Acids Encoding them and methods for making and using them |
| 02/09/2011 | EP2281878A1 Lipolytic enzyme |
| 02/09/2011 | CN101965851A Composite flour product fermenting agent and preparation method thereof |
| 02/09/2011 | CN101022734B Method for producing a gluten-based baked product |
| 02/03/2011 | US20110027415 Flexible depositing system |
| 02/02/2011 | CN1997280B Bread-making methods and products |
| 02/02/2011 | CN1968610B Method of producing frozen dough, and related products |
| 02/02/2011 | CN101396036B Improver of self-rising flour, self-rising flour using the improver and steamed food |
| 02/01/2011 | CA2544662C High soluble fiber fermented foods |
| 02/01/2011 | CA2415621C Injera manufacturing system |
| 02/01/2011 | CA2404239C Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/27/2011 | WO2011009747A1 Carbohydrate oxidases |
| 01/27/2011 | WO2010146260A8 Yeast, preparation method, composition, apparatus and uses thereof |
| 01/27/2011 | US20110020492 System and method for preparing naan bread |
| 01/26/2011 | EP2278015A1 Method of producing a carbohydrate ester |
| 01/26/2011 | CN101473864B Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase |
| 01/26/2011 | CN101449688B Azodicarbonamide micro-capsule flour modifier and preparation method thereof |
| 01/20/2011 | WO2011007404A1 METHOD FOR IMPROVEMENT OF FOODS UTILIZING β-AMYLASE |
| 01/20/2011 | US20110014321 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method |
| 01/20/2011 | US20110014320 Fried snack food product |
| 01/20/2011 | US20110014317 Lipolytic enzyme uses thereof in the food industry |
| 01/19/2011 | EP2275522A2 Enzymatic oil-degumming method |
| 01/19/2011 | CN101371669B Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
| 01/18/2011 | CA2650928C System and method for preparing naan bread |
| 01/18/2011 | CA2441317C Method of extruding bread dough and products thereof |
| 01/13/2011 | WO2011005241A1 Method for making rusks from thin armenian bread |