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 8 - Methods for preparing dough or for baking
Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
01/2011
01/13/2011US20110010807 Starch branching enzyme
01/13/2011US20110008491 Dough composition
01/13/2011US20110008490 Dough compositions having a moisture barrier, and related methods
01/12/2011EP1928251B1 Batch bread slice, batch bread, method for making same and bread pan used therefor
01/11/2011US7867529 adding asparaginase solutions to foods, before final heating and cooling; food processing; food treatment; freeze drying; potato chips
01/06/2011US20110003031 Preparation of dough or baked product
01/05/2011EP2270140A2 Variant lipolytic enzymes
01/05/2011EP2270139A2 Variant lipolytic enzymes
01/05/2011EP1549745B1 Family gh 61 polypeptides
01/04/2011US7863031 Recombinant hydrolase for use in enhancing/;improving quality of animal feeds and foodstuffs
01/04/2011CA2353379C Lipolytic enzyme variants
01/04/2011CA2211296C Method of producing baker's yeast composition using non-molasses carbon source
12/2010
12/29/2010EP2266405A2 Fungal lipolytic enzymes
12/29/2010CN101926373A Whitening and anti-aging modifier for steamed bread
12/28/2010US7858352 Polypeptide
12/23/2010WO2010146260A1 Yeast, preparation method, composition, apparatus and uses thereof
12/23/2010US20100323088 Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products
12/23/2010CA2764766A1 Yeast, preparation method, composition, apparatus and uses thereof
12/21/2010US7854949 Waffle sheet
12/21/2010CA2456157C Biscuit for frozen confectionery
12/16/2010WO2010142697A1 Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
12/16/2010WO2010142695A1 Phospholipases and methods of using same
12/16/2010US20100316764 Flour supplement compositions and methods for preparing wheat flour
12/16/2010US20100316763 Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
12/16/2010US20100316762 Low-protein food and manufacturing method for same
12/16/2010CA2764692A1 Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases
12/16/2010CA2764691A1 Phospholipases and methods of using same
12/15/2010EP1553849B1 Corn tortillas with improved texture retention using xylanase with nixtamalized corn flour
12/15/2010CN101917862A Process
12/15/2010CN101911959A Dough making technology for improving mucedin yield of three-phase decanter process
12/14/2010US7851176 Lipolytic enzyme variants
12/14/2010CA2377205C One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same
12/09/2010US20100310717 Method of preparing a fully cooked farinaceous product
12/08/2010EP2258853A1 Lipolytic enzyme variant
12/08/2010EP2258852A1 Lipolytic enzyme variant
12/08/2010EP2258835A1 Lipolytic enzyme variant
12/08/2010CN101473862B Biological shortening agent for freezing fermented deep-fried twisted dough sticks
12/07/2010CA2355014C Shelf-stable ready to use edible dough
12/02/2010WO2010137982A1 A method of preparing a fully cooked farinaceous product
12/02/2010US20100303997 Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids
12/02/2010US20100303956 Crispy Bread Product And Method For Making Same
12/02/2010CA2763445A1 A method of preparing a fully cooked farinaceous product
12/01/2010EP2254996A1 Lipases with high specificity towards short chain fatty acids and uses thereof
12/01/2010EP2254428A2 The use of soluble tomato solids for reducing the salt content of food products
12/01/2010EP1711062B1 Liquid leaven composition
12/01/2010EP1058724B1 Maltogenic alpha-amylase variants
12/01/2010CN101897353A High fiber and high protein baked goods production
11/2010
11/30/2010US7842323 food processing for rolling out a pie crust; reducing the untidiness usually associated with rolling out of the dough
11/30/2010CA2641939C Stick-shaped snack and method for producing the same
11/27/2010CA2704524A1 High fiber and high protein baked goods production
11/25/2010WO2010133470A1 Method for preparing a leavened, mechanically developed bread dough
11/25/2010US20100297307 Microwavable cookie dough and packaging therefor
11/25/2010CA2762673A1 Method for preparing a leavened, mechanically developed bread dough
11/24/2010EP1926753B1 Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate-binding module as second amino acid sequence
11/24/2010EP1874926B1 Arabinofuranosidases
11/24/2010CN1412310B Enzyme with protease activity
11/24/2010CN101896071A Process for producing bakery product
11/24/2010CN101889596A Dough composition for frying and method of producing fried dough composition
11/24/2010CN101433224B Bakeware mold oil and method for producing the same
11/23/2010US7838274 polynucleotides encoding the phospholipases; using these enzymes in industrial processes and methods of diagnosing fungal infections; Aspergillus niger; recombinant host cells wherein the expression of a phospholipase is significantly increased or wherein the activity of the phospholipase is increased
11/18/2010US20100291262 Lipolytic Enzyme Variants
11/17/2010EP2249654A2 A method for extending mold-free shelf life and improving flavor characteristics of baked goods
11/17/2010CN1937928B Method of improving properties of starch-containing food and property-improving agent
11/16/2010US7833770 heat resistant non-maltogenic exoamylase comprising amino acid sequences having replacements, coded by nucleotide sequences; genetic engineering
11/11/2010US20100285525 Method
11/11/2010US20100285198 Sponge cake
11/11/2010US20100285196 Method for preparing puffed cakes using a rotary cooker
11/11/2010US20100285174 Focaccia bread and recipe
11/10/2010EP2247188A1 Microwavable cookie dough and packaging therefor
11/10/2010EP2247187A2 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method
11/10/2010EP1619961B1 Method for the in situ production of an emulsifier in a foodstuff
11/10/2010CN101361500B No-bromium bread modifying agent and production method thereof
11/10/2010CN101223895B Package-coating calcium superoxide and preparing method thereof
11/09/2010CA2370410C Shelf-stable, bakeable savory cheese product and process for preparing it
11/04/2010WO2010124975A1 Method of preparing an egg composition
11/02/2010US7824895 Phytases, nucleic acids encoding them and methods for making and using them
10/2010
10/28/2010WO2010124206A1 Antistaling process for flat bread
10/28/2010WO2010122165A1 Shelf-life extension of sour dough baked goods
10/28/2010US20100272865 System and method for preparing microwavable fried food products
10/28/2010CA2759532A1 Shelf-life extension of sour dough baked goods
10/28/2010CA2757657A1 Antistaling process for flat bread
10/27/2010EP2243376A2 Soft shaped semi-rigid tortillas
10/27/2010EP2243375A1 Durability extension of baked sourdough goods
10/27/2010CN1518880B Automatic bread maker and bread prodn. method
10/27/2010CN101874039A Protein
10/26/2010USRE41885 Method for producing a dehydrated whole food product
10/26/2010CA2367220C Enzymatic improvement of pasta processing
10/21/2010WO2010119874A1 Lactobacillus strain and food having antifungal activity
10/21/2010US20100267110 Laccases, nucleic acids encoding them and methods for making and using them
10/21/2010US20100266743 Agglomeration of starch
10/21/2010US20100266736 Pizza and crust having an irregular edge
10/21/2010US20100266731 Pizza and crust having an irregular edge
10/14/2010WO2010117053A1 Method of producing processed cooking food stuff and device of producing stuff
10/14/2010WO2010117048A1 Method of producing processed cooking food stuff and device of producing stuff
10/14/2010WO2010115754A1 Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
10/14/2010WO2010095939A3 Frozen dough comprising saccharomyces bayanus
10/14/2010WO2010082053A3 Expanded food product and process of preparation
10/14/2010CA2756932A1 Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
10/13/2010EP2238244A1 Pseudomonas saccharophila g4-amylase variants and uses thereof
10/12/2010CA2527981C Aqueous stabilization of liquid dough conditioning composition
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