| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 09/14/2005 | EP1574137A1 A process for the production of crackers |
| 09/14/2005 | EP1573052A1 Method of selecting a lipolytic enzyme |
| 09/14/2005 | EP1571919A2 Novel food production process |
| 09/14/2005 | CN1668200A Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
| 09/09/2005 | WO2005082160A1 Novel food production process |
| 09/09/2005 | CA2554910A1 Novel food production process |
| 09/08/2005 | US20050196836 Gamma-glutamylcysteine producing yeast |
| 09/08/2005 | US20050196488 Microencapsulated azodicarbonamide, ascorbic acid, L-cysteine, fungal amylase, hemicellulase, and lipase; effective replacement for potassium bromate; slow acting oxidation; highly versatile, no difference in crumb structure or loaf volume; breads |
| 09/07/2005 | CN1665399A Rice flour cakes and process for producing the same |
| 09/07/2005 | CN1665397A Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| 09/07/2005 | CN1663396A Dual-purpose baking powder and its producing method |
| 09/01/2005 | WO2005079585A1 Preparation of dough-based product |
| 09/01/2005 | WO2005079584A2 Mean volume of loaves (2 hours 30 min and 3 hours 0 min of rising) |
| 09/01/2005 | US20050191385 Phyto-derived tetracyclic compounds with steroidal-like activity |
| 09/01/2005 | CA2555419A1 Method for producing a gluten-based baked product |
| 08/31/2005 | EP1568281A1 Rice flour cakes and process for producing the same |
| 08/31/2005 | EP1568279A1 A process for the production of crackers |
| 08/31/2005 | EP1567015A1 Microwavable food product |
| 08/30/2005 | US6936703 Biocatalyst inhibitors |
| 08/30/2005 | US6936289 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 08/25/2005 | WO2005077194A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking |
| 08/25/2005 | WO2005077193A1 Shelf-stable sweet fermented doughs |
| 08/25/2005 | WO2005077192A1 A method of preparing a bread dough or part baked bread |
| 08/25/2005 | WO2005077191A1 Preparation of dough-based product |
| 08/25/2005 | US20050186316 Fried bakery products with low oil absorption and process for preparation thereof |
| 08/25/2005 | DE102004006744A1 Backware für die Zubereitung in der Mikrowelle Baked good for cooking in the microwave |
| 08/25/2005 | CA2556740A1 A method of preparing a bread dough or part baked bread |
| 08/24/2005 | CN1659277A Novel phospholipases and uses thereof |
| 08/23/2005 | US6933141 microstructure particles comprising proteins such as savinase or soybean protein; foods; baking; flour; dough; detergents |
| 08/18/2005 | US20050181446 Protein variants having modified immunogenicity |
| 08/18/2005 | US20050181110 Mixture of oil, propellant, and lecithin release agent |
| 08/17/2005 | EP1563736A1 Bakery product for a preparation in a microwave oven |
| 08/17/2005 | CN1656205A Stabilization of granules |
| 08/17/2005 | CN1655681A Method |
| 08/17/2005 | CN1654641A Fungamyl-like alpha-amylase variants |
| 08/16/2005 | US6929936 Composition comprising an enzyme having galactose oxidase activity and use thereof |
| 08/11/2005 | US20050175739 Baked goods for preparing in the microwave |
| 08/10/2005 | EP1560493A1 Rhamnolipids in bakery products |
| 08/09/2005 | CA2496111A1 Bakery product for preparation in a microwave |
| 08/09/2005 | CA2049096C Browning composition |
| 08/04/2005 | WO2005070217A1 Self-rising dough-containing food product |
| 08/04/2005 | DE102004002333A1 Pre-dough mixture, for sourdough and yeast dough, is composed of cereal flour with water and/or milk and yeast and an enzyme baking agent and/or amylolytic active products |
| 08/03/2005 | EP1559788A1 Use lipase for improving doughs and baked products |
| 08/03/2005 | EP1559322A1 Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
| 08/03/2005 | EP1558090A1 Flour based food product comprising thermostable alpha-amylase |
| 08/03/2005 | CN1649501A Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
| 08/03/2005 | CN1649500A Dry yeast composition |
| 08/02/2005 | US6924366 Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| 08/02/2005 | US6924132 Protein complementing yeast low temperature-sensitivity fermentability |
| 08/02/2005 | US6923994 Mixture of flour and enzyme mixture |
| 07/28/2005 | WO2005068567A1 Method of heating a food |
| 07/28/2005 | WO2005067735A2 Novel process for enzymatic bleaching of food products |
| 07/28/2005 | WO2005067722A1 A method for mass-producing cheese cake |
| 07/27/2005 | CN1646022A Method of improving dough and bread quality |
| 07/21/2005 | US20050158439 Comprises flour, water, yeast, and sodium aluminum phosphate; for production of rolls and breadsticks |
| 07/21/2005 | CA2552729A1 Amylase |
| 07/20/2005 | EP1555322A1 Lipolytic enzyme variant |
| 07/20/2005 | EP1554934A1 Process for producing snack, snack and snack-like food |
| 07/20/2005 | EP1553849A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 07/20/2005 | EP1553845A1 Method for reducing acrylamide formation in thermally processed foods |
| 07/20/2005 | EP1553841A1 Method for making a cereal food product baked in a mould |
| 07/20/2005 | EP1553840A2 Encapsulated functional bakery ingredients |
| 07/20/2005 | EP1553839A2 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 07/20/2005 | EP1489911A4 A method of scheduling a production run of bakery products |
| 07/20/2005 | CN1643141A Saccharomyces cerevisiae yeast strain with improved phytase activity |
| 07/14/2005 | WO2005063026A1 Finger millet bread formulation and a process for preparing the same |
| 07/14/2005 | US20050153016 Dough composition |
| 07/13/2005 | CN1638643A Pocket bread and its manufacturing method for mass production |
| 07/13/2005 | CN1209974C Flour fermentation method |
| 07/07/2005 | WO2005060757A1 Liquid leaven composition |
| 07/07/2005 | US20050147714 Dough composition |
| 07/07/2005 | CA2550590A1 Food or food products including high functional ingredients contents and their processing methods |
| 07/06/2005 | EP1549745A2 Family gh 61 polypeptides |
| 07/06/2005 | EP1549147A1 Use of family 8 enzymes with xylanolytic activity in baking |
| 07/06/2005 | EP1115291B8 Method for making a strip of kneaded and extruded uncooked batter |
| 07/06/2005 | CN1209452C Particles containing active in visco-elastic liquids |
| 07/02/2005 | WO2005066338A1 Amylase |
| 06/30/2005 | WO2005058047A1 Method for the production of bread products and bread products produced by such a method |
| 06/30/2005 | US20050142274 Agglomeration of carbohydrates and fats particles in binders; contrast in textures |
| 06/30/2005 | US20050142273 Shelf-life; includes modified starch in an amount sufficient to reduce the degradation rate of a stored cooked food product; tortillas |
| 06/29/2005 | EP1547467A1 Liquid leaven composition |
| 06/29/2005 | EP1545248A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 06/29/2005 | EP1283678B1 Storable dough precursor, method for production and use thereof |
| 06/29/2005 | CN1631174A Flapjack and its making method |
| 06/23/2005 | US20050137111 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 06/23/2005 | US20050136166 Preparation of an edible product from dough |
| 06/22/2005 | EP1542548A2 Reduction of acrylamide formation in food processing |
| 06/22/2005 | EP1542547A2 Reduction of acrylamide formation in cereal-based food processing |
| 06/22/2005 | EP1542546A2 Reduction of acrylamide formation |
| 06/22/2005 | EP1542539A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 06/22/2005 | EP1542538A2 Lipase inhibitors and uses thereof |
| 06/22/2005 | EP1285193B1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes |
| 06/16/2005 | US20050129821 Unproofed frozen dough compositions and methods |
| 06/16/2005 | US20050129808 Stable at low temperature |
| 06/15/2005 | EP1541671A1 Novel baker's yeast strains and bread using the same |
| 06/15/2005 | EP1541027A1 A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread |
| 06/15/2005 | EP1538925A1 Method for reducing acrylamide in foods,foods having reduced levels of acrylamide, and article of commerce |
| 06/15/2005 | EP1538915A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 06/15/2005 | CN1206352C Usage of xylanase for prepn. of foods |
| 06/14/2005 | US6905869 Method for introducing recessive properties into the genetic background of industrial baker's yeast |