| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 03/19/2008 | CN101142930A 烘烤的可微波的冷冻面包和烘烤食品 The microwavable baking frozen bread and bakery products |
| 03/13/2008 | US20080064075 Method of treating waste from alcohol production |
| 03/13/2008 | US20080063758 Fully baked bread; hot dog bun; dough of flour, yeast, sodium stearoyl lactylate, salt, high fructose corn syrup, calcium propionate, oil, water, monoglycerides, diglycerides, soy flour, whey, lecithin, xanthan; outer wrapper, inner wrapper, shield on microwave oven tray, refrigerated shelf life 75 days |
| 03/13/2008 | US20080063751 Low-fat batter-like compositions and methods of preparing and using same |
| 03/12/2008 | EP1896576A1 Novel process for enzymatic acrylamide reduction in food products |
| 03/12/2008 | CN100374556C Lipolytic enzyme varints |
| 03/11/2008 | US7341858 Fungamyl-like alpha-amylase variants |
| 03/11/2008 | US7341755 Method for making breads |
| 03/11/2008 | US7341753 Dough composition |
| 03/11/2008 | CA2178508C Catabolite non-repressed substrate-limited yeast strains |
| 03/06/2008 | WO2008025674A1 Method of preparing a cake using phospholipase |
| 03/06/2008 | US20080057157 Two layers of flavored or seasoned baked dough having at least one cavity with a filling; a yeast, chemical or heat--activated leavening agent is placed between unbaked dough sheets and then baked; good durability and reproducibility |
| 03/06/2008 | US20080057156 Porphyrin containing lactic acid bacterial cells and use thereof |
| 03/06/2008 | CA2659318A1 Method of preparing a cake using phospholipase |
| 03/05/2008 | EP1893028A2 Method and use of a laccase enzyme in a baked product |
| 03/05/2008 | EP1893027A1 Use of flavored yeasts for producing baked products based on milled cereal products without using additives and method for producing the same |
| 03/05/2008 | CN101133751A Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
| 03/05/2008 | CN100372477C Method for forming film and a film formed by using said method |
| 02/28/2008 | CA2660863A1 Composition |
| 02/27/2008 | EP1892292A2 Recombinant bacterial phytases and uses thereof |
| 02/27/2008 | EP1890676A2 Blends of inactive particles and active particles |
| 02/21/2008 | WO2007108764A3 Thermostable lactobacillus strains |
| 02/21/2008 | US20080044534 Method for Making a Masa Based Dough for Use in a Single Mold Form Fryer |
| 02/21/2008 | US20080044520 Phytase active yeast |
| 02/21/2008 | US20080044519 Use of Ozone for Improving Kneading |
| 02/20/2008 | EP1889904A2 Enzyme granulate |
| 02/20/2008 | EP1888753A1 Penicillium capsulatum arabinofuranosidase |
| 02/20/2008 | EP1887885A2 Compositions with rice flour and rice starch |
| 02/19/2008 | US7332190 Kneading means includes a nozzle unit for the injection of the liquid into the mixing chamber under high pressure |
| 02/14/2008 | US20080038404 Obtained from Fusarium; higher ratio of activity on polar lipids compared with triglycerides; for making dough |
| 02/13/2008 | EP1886582A2 Method of preparing a heat-treated product |
| 02/13/2008 | EP1886571A2 Method for producing natural yeast for bakery products and yeast obtained with the method |
| 02/13/2008 | EP1377166B1 Method for the production of cereal-flour-based patties |
| 02/07/2008 | WO2008015756A1 Apparatus for mixing powdery material with liquid material and method of producing mixture by using the mixing apparatus |
| 02/07/2008 | US20080032376 Method for Preparing An Enzyme Containing Granule |
| 02/07/2008 | US20080032000 Family gh 61 polypeptides |
| 02/07/2008 | US20080031952 Nucleic Acid Comprising a Sequence Encoding a Modified Glutenin Polypeptide |
| 02/06/2008 | EP1883307A1 Scheduling and tracking system and method for bakery products |
| 02/06/2008 | EP1883306A1 Improved bakery process |
| 02/06/2008 | CN101119636A Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| 02/06/2008 | CN100366161C Prestirred bread flours with healthcare function |
| 01/30/2008 | EP1328158B1 Method for producing a dough-based product |
| 01/30/2008 | CN100364416C Method of extruding bread dough and products thereof |
| 01/29/2008 | CA2339696C Molded pizza crusts |
| 01/24/2008 | WO2008010252A2 Mixture of lactic acid bacteria for the preparation of gluten free baked products |
| 01/24/2008 | US20080020117 Meat-containing, strip-shaped food product and method of making same |
| 01/24/2008 | US20080020091 Method For Producing Bread Or Similar Oven-Baked Articles |
| 01/24/2008 | US20080020088 Novel Xylanases And Their Use |
| 01/24/2008 | DE102006033445A1 Production of stick-shaped crisps from cereal flour comprises baking dough made from flour and water in strings which are then cut into chips, surface of dough being hydrothermically denatured before baking |
| 01/24/2008 | CA2657899A1 Mixture of lactic acid bacteria for the preparation of gluten free baked products |
| 01/23/2008 | EP1880609A2 Method for manufacturing dough as a bakery product |
| 01/17/2008 | WO2007138272A3 Mixing device and method |
| 01/16/2008 | EP1878347A2 Dough conditioning apparatus and method |
| 01/16/2008 | EP1876915A2 Preparation of an edible product from dough |
| 01/16/2008 | EP0878996B2 Novel cold-sensitive bread yeasts |
| 01/10/2008 | WO2007122629A9 Dry psyllium husk incorporated dough products and method of preparation thereof |
| 01/10/2008 | US20080008782 Method of Preparing a Bread Dough or Part Baked Bread |
| 01/09/2008 | EP1874926A1 Arabinofuranosidases |
| 01/09/2008 | EP1874120A2 Self-rising dough-containing food product and related manufacturing methods |
| 01/09/2008 | EP1773129B1 Use of aminopeptidase in dough as a bread improver |
| 01/09/2008 | EP1603411B1 Method for reducing acrylamide formation in thermally processed foods |
| 01/09/2008 | CN101102674A Microwaveable frozen foodstuff |
| 01/09/2008 | CN101102673A Method of preparing a baked or fried product from leavened dough |
| 01/09/2008 | CN100360659C Dry yeast composition |
| 01/03/2008 | WO2008001940A1 Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food |
| 01/03/2008 | WO2008000825A1 Bacterial alpha-amylase variants |
| 01/03/2008 | US20080003341 Method of Preparing a Dough-Based Product |
| 01/03/2008 | CA2655737A1 Bacterial alpha-amylase variants |
| 01/02/2008 | EP1499197B1 Dry yeast composition |
| 01/02/2008 | CN101095473A Powder type composite cake emulsifying agent |
| 01/02/2008 | CN100359006C Lipoxygenase |
| 12/30/2007 | CA2592693A1 Production of whole grain-containing composite food products |
| 12/27/2007 | WO2007149171A2 Retarder-to-oven laminated dough |
| 12/27/2007 | WO2007147835A1 Preparation of dough and baked products |
| 12/27/2007 | US20070298143 Retarder-to-oven laminated dough |
| 12/27/2007 | CA2657998A1 Preparation of dough and baked products |
| 12/27/2007 | CA2651422A1 Retarder-to-oven laminated dough |
| 12/25/2007 | US7312062 Lipolytic enzyme variants |
| 12/21/2007 | WO2007144433A1 Improved bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
| 12/20/2007 | US20070292581 Lipoxygenase |
| 12/20/2007 | US20070292563 Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking |
| 12/20/2007 | US20070292562 Aqueous Stabilization of Liquid Dough Conditioning Composition |
| 12/19/2007 | CN101088365A Nutritious noodles and the production process |
| 12/13/2007 | WO2007143321A2 Dough compositions and related methods |
| 12/13/2007 | WO2007143093A2 Yeast-leavened dough compositions comprising yeast cell wall material |
| 12/13/2007 | CA2649042A1 Process for neutralizing enzymes in corn |
| 12/12/2007 | CN101087809A Hybrid enzymes |
| 12/06/2007 | WO2007138406A1 A filled bakery product |
| 12/06/2007 | WO2007138272A2 Mixing device and method |
| 12/05/2007 | CN100352364C Process and apparatus for marking nixtamalized corn flour |
| 12/05/2007 | CN100352359C Film forming |
| 12/04/2007 | CA2219388C Processes for the production of noodles by machines |
| 11/29/2007 | WO2007090829A3 Screening method for selecting lipolytic enzymes as bakery improvers |
| 11/29/2007 | WO2007060549B1 Method for preparing gluten-free dough compositions |
| 11/29/2007 | US20070275128 Dough compositions having a moisture barrier, and related methods |
| 11/29/2007 | US20070275121 Dry Mixtures for Making Dough for Bread and Methods for Production Thereof |
| 11/28/2007 | EP1858336A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| 11/28/2007 | CN100352129C Bread maker and control method thereof |
| 11/22/2007 | WO2007132314A2 Substituted piperidino phenyloxazolidinones |
| 11/22/2007 | WO2007132123A1 NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME |