| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 10/13/2004 | EP1466980A1 Lipase and use of same for improving doughs and baked products |
| 10/13/2004 | EP1465495A1 Method for cooking or heating or thawing and/or packaging a food product |
| 10/07/2004 | WO2004084639A1 A synergistic mix comprising ascorbic acid and enzymes |
| 10/07/2004 | WO2004084638A1 Enzymatic composition for improving the quality of bread and pastry doughs |
| 10/07/2004 | US20040199492 Method of manufacturing dough products via gas injection and accelerational mixing |
| 10/07/2004 | US20040197454 which is sealed via extrusion through die, and abraded via cutter; improved crispiness and aesthetic quality upon baking; for preparing rolls, biscuits, and buns |
| 10/06/2004 | CN1533699A Milk fragrant poweer for baked food |
| 09/30/2004 | US20040191378 System and method for processing tortillas |
| 09/30/2004 | US20040191362 Synergistic improver mix |
| 09/23/2004 | WO2004080187A1 A sour dough, the use thereof and bakery products produced from the same |
| 09/23/2004 | WO2004080186A1 Method of producing processed food |
| 09/23/2004 | WO2002095003A3 Phytases, nucleic acids encoding them and methods for making and using them |
| 09/21/2004 | US6793959 Cooking oil |
| 09/21/2004 | US6793844 Utilizes boric acid as heat shield; undergoes irreversible decomposition delivering rapid protection |
| 09/16/2004 | US20040180420 Preparing foods using glycoside hydrolase; for enhancing shelf-life of edibles; antistaling agents |
| 09/15/2004 | EP1331852A4 Inert-gas based leavened dough system |
| 09/15/2004 | EP1331851A4 Inert-gas based unleavened dough system |
| 09/09/2004 | US20040175831 Strains "fil", stress-resistant under fermentation and/or growth conditions |
| 09/09/2004 | US20040175477 premium, high quality, frozen parbaked pizza product having sauce, cheese and toppings; mimics the nature of a hand made, brick-oven baked product |
| 09/09/2004 | US20040175458 Pocket bread and its manufacturing method for mass production |
| 09/08/2004 | EP1453384A1 High protein, low carbohydrate dough and bread products, and method for making same |
| 09/08/2004 | CN1165237C Method and devices for production of edible, thin moulded structures and toasting tongs |
| 09/02/2004 | WO2004073470A1 Automatic bread machine and process for producing bread using the same |
| 09/02/2004 | US20040171104 may be used in food related applications to improve flavor, such as baking; genetic engineering |
| 09/02/2004 | US20040170737 Method for preparing a yellow pastry cake |
| 09/02/2004 | US20040170736 Production of starchy food products |
| 09/02/2004 | DE10304963A1 Baking process, for foodstuffs containing starch, keeps the oven working pressure below atmospheric levels and uses a controlled temperature to reduce the acrylamide content |
| 09/01/2004 | EP1450613A2 Liquid yeast compositions |
| 09/01/2004 | CN1526013A Lipolytic enzyme genes |
| 08/26/2004 | WO2004071199A1 Process for producing loaf bread |
| 08/26/2004 | US20040166219 Biscuit for frozen confectionery |
| 08/26/2004 | US20040166218 Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut |
| 08/26/2004 | US20040166201 Enzymatic treatment of starchy food products for shortening the tempering step |
| 08/25/2004 | EP1449913A1 Gamma-glutamylcysteine-producing yeast |
| 08/25/2004 | CN1523963A Production of starchy food products |
| 08/25/2004 | CN1522577A Flour yeast added with composite modifying agent and its preparation method |
| 08/25/2004 | CN1522576A Flour fermentation method |
| 08/24/2004 | US6780453 Forming stuffable pastry tube; wrapping sheet onto cylindrical mandrel having hollow core and flared end, heat hardening and removing |
| 08/24/2004 | US6780345 Comprises lithium-/sodium-/potassium-/magnesium-/calcium-/ beryllium-/aluminum- and/or ammonium bicarbonate |
| 08/19/2004 | US20040161518 Method for making breads |
| 08/19/2004 | DE102004003927A1 Verfahren für das Backen von Brot in einem Ofen sowie von einem Teigstück, das entsprechend dem nachfolgenden Verfahren verarbeitet wird A method of baking bread in an oven and of a piece of dough which is processed according to the following method |
| 08/12/2004 | WO2004066751A1 Process for thermally treating a product with steam |
| 08/12/2004 | WO2004066736A1 Pizza and crust having an irregular edge |
| 08/12/2004 | US20040156968 Concurrent kneading, supplying gas to dough; hermetic sealed container |
| 08/12/2004 | US20040156967 Kneading; controlled stirring; baking; using rice flour |
| 08/12/2004 | US20040154472 Food steamer with scale |
| 08/11/2004 | EP1444896A2 Automatic breadmaking apparatus and method of making bread |
| 08/11/2004 | EP1443823A1 A liquid bread improver, the use and the process for producing thereof |
| 08/11/2004 | CN1518880A Automatic bread maker and bread prodn. method |
| 08/10/2004 | US6773623 Comprising aldehyde in an amount sufficient to effect required heat absorption and means for supporting aldehyde; electronics, containers for batteries |
| 08/05/2004 | WO2004064987A2 Method |
| 08/05/2004 | WO2004064537A2 Method for the in situ production of an emulsifier in foodstuff |
| 08/05/2004 | WO2004064526A1 Baked rye product |
| 08/05/2004 | US20040152180 Lipolytic enzyme variant |
| 08/05/2004 | US20040152066 Enhance gene expression; water diffusion or transferring through cell membrane; frozen dough |
| 08/05/2004 | CA2511252A1 Production of at least one emulsifier in a foodstuff using a lipid acyltransferase enzyme |
| 07/29/2004 | WO2004028277A3 Reduction of acrylamide formation in food processing |
| 07/29/2004 | US20040146622 Baking in brick oven; crisp exterior, soft interior of crust |
| 07/29/2004 | US20040146601 Dough conditioner |
| 07/29/2004 | DE10301724A1 Baked rye products e.g. ciabatta and other bread products are obtained by adding yeast to the leaven-free dough before baking so as to activate the flour enzyme |
| 07/28/2004 | EP0977869B1 Lipase and use of same for improving doughs and baked products |
| 07/28/2004 | CN1159436C Ensyme with aminopeptidase activity |
| 07/28/2004 | CA2418401A1 Dough conditioner |
| 07/22/2004 | WO2004060074A1 Controlled release encapsulated bioactive substances |
| 07/22/2004 | WO2004030468A3 Novel food production process |
| 07/22/2004 | CA2529088A1 Controlled release encapsulated bioactive substances |
| 07/21/2004 | CN1514689A Method of extruding bread dough and products thereof |
| 07/21/2004 | CN1158014C Premixed composition for producing light cake, and method for making said cake |
| 07/20/2004 | US6764699 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 07/15/2004 | WO2004039174A3 A method of preventing acrylamide formation in a foodstuff |
| 07/14/2004 | EP1436309A2 Bgl3 beta-glucosidase and nucleic acids encoding the same |
| 07/14/2004 | EP1435790A1 Vacuum kneading method with the introduction of oxygen and the device used to carry out said method |
| 07/13/2004 | US6761916 Method for producing breads with a recombinant yeast which expresses a photoprotein |
| 07/08/2004 | US20040131741 eliminates use of externally regulated humidity; comprises a metal enclosure, devices to support trays of dough, and doors which substantially seal the apparatus; allows for extended shelf-life |
| 07/07/2004 | EP1434496A1 System and method for molding a snack chip |
| 07/07/2004 | EP1434487A1 System and method for monolayer alignment snack chip transfer |
| 07/06/2004 | US6759070 Package storable without refrigeration; free of an active leavening agent |
| 07/01/2004 | WO2004054383A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making |
| 07/01/2004 | WO2004037016A3 A method of producing pasta and masa like doughs and products produced therefrom |
| 07/01/2004 | WO2004028278A3 Reduction of acrylamide formation |
| 07/01/2004 | CA2509589A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making |
| 06/30/2004 | EP1433852A1 Lipase and use of same for improving doughs and baked products |
| 06/30/2004 | EP1433843A2 Novel xylanases, genes encoding them, and uses thereof |
| 06/24/2004 | WO2004053152A1 Method of selecting a lipolytic enzyme |
| 06/24/2004 | WO2004052116A1 Food oil product and the use of the same |
| 06/24/2004 | WO2004052104A1 Microwavable food product |
| 06/24/2004 | US20040121002 an encapsulated yeast composite with a core cotaining a yeast and a coating containing an emulsifiable lipid; useful in the production of food products, and animal feed products |
| 06/24/2004 | DE10256889A1 Baking oven for deep-frozen bread rolls has steam generator emitting steam at a first thawing temperature followed by emission of higher temperature steam |
| 06/24/2004 | CA2508826A1 Food oil product and the use of the same |
| 06/24/2004 | CA2508812A1 Method of selecting a lipolytic enzyme |
| 06/23/2004 | EP1429626A1 Enzymatic treatment of starchy food products for shortening the tempering step |
| 06/17/2004 | US20040116382 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making and communicating the benefit of such products |
| 06/17/2004 | US20040115332 Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods |
| 06/17/2004 | US20040115328 Ready to bake refrigerated dough |
| 06/16/2004 | EP1065943B1 Method and apparatus for preparing food products for further processing |
| 06/16/2004 | EP0738318B1 Catabolite non-repressed substrate-limited yeast strains |
| 06/10/2004 | WO2003048342A3 Liquid yeast compositions |
| 06/09/2004 | EP1424901A1 Apparatus and method for cold-proofing multiple dough pieces |
| 06/09/2004 | CN1503629A Method for the production of cereal-flour-based patties |
| 06/09/2004 | CN1152954C Protein with phospholipase activity |