| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 06/14/2005 | US6905722 Sprayable cookware release composition with reduced heat induced browning |
| 06/14/2005 | US6905720 Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/14/2005 | US6905719 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 06/09/2005 | WO2005051085A1 High soluble fiber fermented foods |
| 06/09/2005 | WO2005051084A1 Protein-rich baked food and process for producing the same |
| 06/08/2005 | CN1625341A Process and apparatus for marking nixtamalized corn flour |
| 06/07/2005 | US6902754 Blunt edge dough cutter |
| 06/02/2005 | WO2005048726A1 Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
| 06/02/2005 | WO2005011403A8 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 06/02/2005 | US20050118697 Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes |
| 06/02/2005 | US20050118301 increasing the soluble fiber content of a fermented food by adding to the foodstuff before the fermentation step a dextrin in which the glycosidic linkages have been highly randomized |
| 06/01/2005 | EP1068302B1 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 06/01/2005 | CN2702622Y Multifunction bread-making machine capable of changing working program |
| 06/01/2005 | CN1620874A Prestirred bread flours with healthcare function |
| 05/31/2005 | US6900039 Catalytic oxidation of oligosaccharides |
| 05/26/2005 | US20050112261 Heating dry ingredients for dough-making, mixing with water, forming dough that absorbs less oil when deep-fried; kits |
| 05/26/2005 | US20050112237 food additive with a PS4 variant polypeptide derivable from a parent polypeptide having non-maltogenic exoamylase activity; baked goods; glucan 1,4-alpha-maltotetrahydrolase activity |
| 05/26/2005 | CA2488467A1 A non-sheeted freezer to oven dough with a simplified leavening system |
| 05/25/2005 | CN1620255A Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| 05/25/2005 | CN1620252A High protein, low carbohydrate dough and bread products, and method for making same |
| 05/21/2005 | CA2477894A1 Churro and method for making same |
| 05/19/2005 | US20050106665 Processing a fungal peptide with phospholipase for producing cheeses |
| 05/19/2005 | US20050106287 comprising 69-97.7 wt % yeast (dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid eg lauric, myristic |
| 05/18/2005 | EP1530905A1 A process for producing a food having a decreased bulk |
| 05/17/2005 | US6893673 During toasting, frying, or baking steps, the solid, lipid particles melt and soften and disrup the starch matrix, allowing steam to escape and prevent blisters |
| 05/17/2005 | CA2359591C Intraoral stimulating implement |
| 05/12/2005 | WO2004030461A8 Method for producing baked objects, at least parts of which are a glossy brown |
| 05/11/2005 | EP1115291B1 Method for making a strip of kneaded and extruded uncooked batter |
| 05/11/2005 | CN2698087Y Top contacting and delivery device of ball-shaped foodstuff |
| 05/10/2005 | US6890573 Method for applying sauce and method for manufacturing rice cracker |
| 05/10/2005 | US6890572 Bacillus culture product; baked goods |
| 05/10/2005 | US6890570 Adding a hydrogen peroxide-forming oxidase and a protein disulfide isomerase, certain glucose oxidases and carbohydrate oxidases are not added and baking |
| 05/06/2005 | WO2005039311A1 Method for the industrialized baking in two steps of dual-component bakery products, dual-component bakery product obtained by such a method, and installation for carrying out such a method |
| 05/06/2005 | WO2005011392A3 Sprayable cookware release composition with reduced heat induced browning |
| 05/05/2005 | US20050095334 Bakery method and mold therefor |
| 04/28/2005 | WO2005036985A1 Improved nixtamalization method and device and different uses thereof |
| 04/27/2005 | EP1525798A2 Carbohydrate oxidase and use thereof in baking |
| 04/27/2005 | EP1227728B1 Freezer-to-oven dough products |
| 04/26/2005 | US6884448 Cooking in microwave oven |
| 04/26/2005 | US6884443 Metabolizing a portion of yeast of the total dough to produce bubbles in a developed dough matrix; freezing and baking without thawing; maintaining the bubbles and non-metabolized yeast throughout freezing; baking without thawing |
| 04/21/2005 | WO2005034638A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/21/2005 | WO2005019443A3 Fungal alpha-amylase variants |
| 04/21/2005 | WO2004105494A3 Liquid dough conditioner |
| 04/21/2005 | CA2520934A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
| 04/20/2005 | EP1041890B1 Carbohydrate oxidase and use thereof in baking |
| 04/20/2005 | CN1607905A Liquid yeast compositions |
| 04/19/2005 | US6881431 Hot dags or hamburger inserted in baked goods; microwavable heating |
| 04/19/2005 | US6881429 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so |
| 04/14/2005 | WO2005032259A1 Preparation of an edible product from dough |
| 04/14/2005 | WO2004105495A3 Bread premix and bread produced utilizing same |
| 04/14/2005 | US20050079573 Proteins |
| 04/14/2005 | US20050079263 obtain cakes made from bread with a texture like potato chips; heating under pressure in a press device |
| 04/13/2005 | EP1521531A2 Dough composition and method for making tortillas |
| 04/07/2005 | US20050074534 Dough compositions and related methods |
| 04/06/2005 | EP1520478A1 Method for producing bakery goods, in particular bread |
| 04/06/2005 | EP1519653A1 Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| 04/06/2005 | EP1204326B1 Liquid bread improving composition |
| 04/06/2005 | EP0687144B2 Yeast-leavened refrigerated dough products |
| 04/05/2005 | US6876932 Maltogenic alpha-amylase variants |
| 03/31/2005 | WO2004100672A3 Method of producing food products in sheet form |
| 03/31/2005 | US20050069612 Image variety on edible substrates |
| 03/30/2005 | EP1517981A2 Stabilization of granules |
| 03/30/2005 | EP1469744A4 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air |
| 03/23/2005 | EP1516536A1 Bakery products comprising carbohydrate oxidase |
| 03/23/2005 | CN1596668A Formula of noodle for pregnant woman and production method |
| 03/23/2005 | CN1596667A Making method of trilayer cake |
| 03/17/2005 | WO2005023014A1 Method for forming film and a film formed by using said method |
| 03/17/2005 | WO2005023008A1 A method of baking frozen dough pieces |
| 03/17/2005 | WO2004111217A3 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
| 03/17/2005 | US20050059130 Lipolytic enzyme variants |
| 03/17/2005 | CA2538681A1 A method of baking frozen dough pieces |
| 03/16/2005 | EP1513406A1 Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
| 03/16/2005 | EP0910631B1 Enzyme-containing granules and process for the production thereof |
| 03/16/2005 | CN1593161A Steamed bread quality improvement method using bioenzyme |
| 03/10/2005 | WO2005021714A2 Laccases, nucleic acids encoding them and methods for making and using them |
| 03/10/2005 | WO2005020690A1 Composite food product |
| 03/10/2005 | US20050054068 Method for preparing an enzyme containing granule |
| 03/10/2005 | CA2535526A1 Laccases, nucleic acids encoding them and methods for making and using them |
| 03/09/2005 | EP1082017B1 Method for using xyloglucan endotransglycosylase in baking, pasta and steambread production, and doughs and baking additives comprising xyloglucan endotransglycosylase |
| 03/09/2005 | CN1592791A Phytases, nucleic acids encoding them and methods for making and using them |
| 03/09/2005 | CN1592780A Gamma-glutamylcysteine-producing yeast |
| 03/03/2005 | WO2005019444A1 Process for the preparation of an enzyme composition |
| 03/03/2005 | WO2005019443A2 Fungal alpha-amylase variants |
| 03/03/2005 | WO2005018336A1 Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13 |
| 03/03/2005 | US20050048187 Isolated monoglyceride and/or diglyceride obtained by glycerolysis/interesterification of a partially hydrogenated, unsaturated oil with conservation of elaidic ester; sunflower oil, soybean oil, corn oil, cottonseed oil, safflower oil, canola oil, olive oil and blends; organoleptics, physical properties |
| 03/03/2005 | US20050048182 Depositing batter on baking surface;cooking; placing a base food product over first batter; and cooking both base food product and the first quantity of batter for a second time; decoration, aesthetics, graphic arts; muffins, sandwiches |
| 03/03/2005 | US20050048100 Containing active enzyme; cereals |
| 03/03/2005 | CA2534710A1 Fungal alpha-amylase variants |
| 03/02/2005 | CN1586218A Novel composite roast food and its producing method |
| 02/24/2005 | WO2005016008A1 Compositions and methods relating to freezer-to-oven doughs |
| 02/24/2005 | WO2004111218A3 Method for producing glucoamylases and their uses |
| 02/24/2005 | WO2004111216A3 Phospholipase variants |
| 02/24/2005 | US20050042327 Methods and compositions for increasing fermentation of a microorganism |
| 02/24/2005 | DE10332200A1 Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells |
| 02/23/2005 | EP1507854A1 New improved acyltransferase |
| 02/22/2005 | US6858243 Pizza preparation and delivery method and unit |
| 02/17/2005 | WO2004042006A3 Amylases, nucleic acids encoding them and methods for making and using them |
| 02/17/2005 | US20050037391 Polypeptide |
| 02/17/2005 | US20050037122 Rice flour cakes and process for producing the same |
| 02/16/2005 | EP1506291A2 Novel phospholipases and uses thereof |