A21D 8 - Methods for preparing dough or for baking

Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
01/2010
01/13/2010	CN100579387C Manufacturing method of quick-lunch snack, quick-lunch snack and foodstuff like quick lunch snack
01/07/2010	US20100003366 Variant Alpha-Amylases from Bacillus Subtilis and Methods of Use, Thereof
01/07/2010	US20100003365 Cloning, expression and use of acid phospholipases
01/07/2010	US20100003234 Cellulase activity; used to make bioethanol, in food and textile treatment, in waste treatment; breaks down lignocellulose
12/2009
12/30/2009	WO2009157072A1 Process for producing bread dough
12/30/2009	EP2138055A1 Formula food to be beneficial for visuognosis persistence and use thereof
12/30/2009	EP1450613B1 Liquid yeast compositions
12/29/2009	US7638317 improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes; reduction of dough stickiness when they are added to a dough
12/29/2009	US7638293 Method
12/23/2009	WO2009153976A1 Process for preparing powdery basic dough
12/23/2009	EP2134183A1 Automated pizza preparation and vending system
12/23/2009	EP1383874B1 Variants of lipoxygenase and their use
12/23/2009	CN100572533C Saccharomyces cerevisiae yeast strain with improved phytase activity
12/23/2009	CN100572523C Yeast
12/23/2009	CN100571519C Method for producing nutrition reinforced noodle by using spray sandwich technique
12/22/2009	CA2431626C Agent for improving dough for bread and doughnuts
12/16/2009	CN101601417A Steamed stuffed bun with cooking liquor stuffing and preparation method thereof
12/16/2009	CN100569101C Novel food production process
12/15/2009	US7632669 Lipolytic enzyme variants
12/10/2009	WO2009147154A1 Single-stage baked goods production
12/10/2009	WO2009080630A3 Foods and beverages with increased polyunsaturated fatty acid content
12/10/2009	US20090304888 Manufacturing method and manufacturing apparatus for baumkuchen
12/10/2009	US20090304871 Microwaveable frozen foodstuff
12/10/2009	US20090304862 Batter and batter-coated food products
12/10/2009	US20090304861 Leavened products made from non-wheat cereal proteins
12/10/2009	US20090304860 Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides
12/10/2009	CA2726440A1 Single-stage baked goods manufacturing
12/09/2009	EP2130437A1 Single-stage bakery product production
12/09/2009	CN101600351A Method to produce cake with phospholipase a
12/09/2009	CN101597601A Subtilases and subtilase variants having altered immunogenicity
12/03/2009	US20090297659 Enzymatic dough conditioner and flavor improver for bakery products
12/02/2009	EP2127526A2 Reduction of acrylamide formation
12/02/2009	CN101589732A Low-deuterium biscuit preparing method
12/02/2009	CN101589731A Edible releasing agent
12/02/2009	CN100563448C Liquid leaven composition
11/2009
11/26/2009	WO2009143416A1 Quick corn nixtamalization process
11/26/2009	WO2009142818A1 Multi-piece pizza with peripheral crust structure and method and apparatus for forming the same
11/26/2009	WO2009103770A9 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method
11/26/2009	US20090291483 Enzyme Granulate
11/26/2009	US20090291186 Quick Corn Nixtamalization Process
11/26/2009	US20090291165 Method of producing bakery products, such as batch breads, and baked products thus obtained
11/25/2009	EP2123163A1 Method and composition to improve short bite of bakery products.
11/25/2009	EP2120588A1 A ready-for-use bakery dough product
11/25/2009	CN101588723A Aqueous dough conditioning composition
11/25/2009	CN101584355A Application of hydrophilic materials in production of immediately eating fresh pudding
11/24/2009	US7622290 Obtained from Fusarium; higher ratio of activity on polar lipids compared with triglycerides; for making dough
11/19/2009	WO2009138447A1 Method and composition to improve short bite of bakery products
11/19/2009	US20090285939 Multi-piece Pizza With Peripheral Crust Structure and Method and Apparatus for Forming the Same
11/19/2009	DE202009009042U1 Kopfteil für ein Rührwerkzeug Headboard for a stirring
11/19/2009	DE202009009041U1 Drehmomentgünstiges Rührwerkzeug Cheap torque stirrer
11/19/2009	CA2723306A1 Method and composition to improve short bite of bakery products
11/18/2009	EP2119773A1 Lipolytic enzymes from strains of fusarium and acremonium
11/18/2009	EP2117322A1 Improved flour based dough and method of preparing such dough
11/18/2009	CN101579073A Food additive and use method thereof
11/18/2009	CN100559949C Waffle sheet and heating and baking pan
11/17/2009	US7618667 Comprises wheat gluten, hydrolyzed wheat protein, moisture management agent (milk protein or soybean protein), fungal protease and dietary fiber; improved shelf life; diabetes
11/16/2009	CA2666028A1 Cook-stable ice cream fillings for use in consumer heatable pastry products
11/11/2009	EP1545248B1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex
11/11/2009	CN101575577A Anti-freezing yeast, composition thereof and flour dough
11/11/2009	CN100558898C Talaromyces xylanases
11/10/2009	CA2411199C Recombinant bacterial phytases and uses thereof
11/10/2009	CA2404058C Method for producing breads
11/05/2009	US20090274801 Cup shaped baked confectionary and manufacturing method thereof
11/04/2009	EP2113563A2 Lipolytic enzyme variants
11/04/2009	CN100557011C Novel bread yeast and bread therewith
10/2009
10/29/2009	WO2009103770A3 Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method
10/29/2009	WO2009097333A3 A method for extending mold-free shelf life and improving flavor characteristics of baked goods
10/27/2009	CA2224143C Recombinant hexose oxidase, a method of producing same and use of such enzyme
10/21/2009	CN101558778A Filled baked crispy snack having a high moisture content
10/21/2009	CN100551245C Five-sectional timing and temperature-variable drying technology for processing rice flour
10/15/2009	WO2009104194A3 The use of soluble tomato solids for reducing the salt content of food products
10/15/2009	US20090258113 Pellet drying process
10/14/2009	CN101558149A Low salt food with improved taste
10/07/2009	EP2106215A2 Bread with increased arabinoxylo-oligosaccharide content
10/01/2009	US20090246318 Composition
09/2009
09/30/2009	EP2104730A1 Low salt food with improved taste
09/30/2009	CN100545261C Novel phospholipases and uses thereof
09/24/2009	US20090238923 Variants of bacillus licheniformis alpha-amylase with increased thermostability and/or decreased calcium dependence
09/24/2009	DE10301724B4 Roggengebäck Rye breads
09/23/2009	EP2103220A1 Method for manufacturing a laminated dough comprising sulfhydryl oxidase enzyme
09/23/2009	EP2101588A1 Aqueous dough conditioning composition
09/22/2009	US7593563 Image variety on edible substrates
09/22/2009	US7592028 Mixing a hydrated premix of wheat flour, gluten and dough-conditioner with the second premixture to form a soy protein-containing doughand allowing it to rest for 5 minutes; high levels of soy protein (2-7 g.) with favorable texture and flavor; industrial scale; health bread (FDA); noncrumbly
09/17/2009	US20090232953 Soy flour slurry and method of providing same
09/17/2009	US20090232951 Method For Adding Slits To Expose Fruit Filling In A Co-Extruded Bar
09/17/2009	US20090232936 Novel lipases and uses thereof
09/16/2009	CN100540651C Novel baker's yeast and doughs containing same
09/16/2009	CN100539848C Encapsulated functional bakery ingredients
09/15/2009	US7588925 Isolated from Aspergillus niger; used in industrial processes and methods of diagnosing fungal infections; reducing phospholipid content of an edible oil; baked goods
09/10/2009	US20090226591 Method And System For Making A Snack Product Using A Dough Agglomerate
09/10/2009	US20090226587 Apparatus and method for rolling and forming food dough
09/10/2009	US20090226564 Bacterial alpha-amylase variants
09/09/2009	EP2096934A1 Improved storage stability of micro-organisms
09/09/2009	EP2096928A2 Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition
09/09/2009	EP1144588B1 Novel lactic acid bacteria, culture method and uses
09/09/2009	CN101525605A Araboxylan degrading enzyme
09/09/2009	CN101524092A Bread flour improver
09/03/2009	WO2009106575A1 Lipases with high specificity towards short chain fatty acids and uses thereof
09/03/2009	US20090220643 Method of producing bread
09/03/2009	CA2716692A1 Lipases with high specificity towards short chain fatty acids and uses thereof

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