| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 03/03/2004 | EP0773990B1 Production of aminopeptidases from aspergillus niger |
| 02/26/2004 | WO2004003188A3 Stabilization of granules |
| 02/26/2004 | WO2003007733A8 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 02/26/2004 | US20040038371 Aminopeptidase |
| 02/26/2004 | US20040037936 High speed mixing and uniformly distributing encapuslated chemical levavening agent particles (bicarbonates) into the dough by exposing no more than 60 second, using a mixer, to limit the damage that occures during high speed mixing |
| 02/25/2004 | EP1389915A2 The use of food and drink as a delevery system for phytase in humans |
| 02/25/2004 | CN1139330C Wheat flour dedicated for pulled noodles |
| 02/19/2004 | US20040033927 Stabilization of granules |
| 02/19/2004 | DE10233690A1 Bread-baking oven for home or small-scale catering use has holding container for water and flour to feed a dough mixer |
| 02/12/2004 | WO2004012512A2 Method of preparing a food intermediate under a controlled atmosphere |
| 02/12/2004 | WO2004012511A2 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 02/12/2004 | US20040028790 Microwave heatable bread-based fast food |
| 02/12/2004 | US20040028782 Microwave baking additive |
| 02/12/2004 | US20040028773 Mixture of flour and enzyme mixture |
| 02/11/2004 | EP1388287A1 Filled bakery product and method for its production |
| 02/11/2004 | EP1387616A2 Method of preparing a dough with an enzyme |
| 02/05/2004 | US20040022915 That has at least 80% nitrogen |
| 02/05/2004 | US20040022902 Dough shaped as rolls, balls, patties or baguettes; packaging under a controlled atmosphere, for example or in a deep-frozen state; intended to be baked or simply heated at the time of consumption |
| 02/05/2004 | US20040022897 Drying-resistant yeast |
| 02/04/2004 | EP1385383A1 Ready to bake refrigerated dough |
| 02/03/2004 | US6686189 Polypeptides having lipase activity and nucleic acids encoding same |
| 01/29/2004 | WO2004008864A1 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/29/2004 | WO2003103403A3 Dough composition and method for making tortillas |
| 01/29/2004 | US20040018607 Amylases, nucleic acids encoding them and methods for making and using them |
| 01/29/2004 | US20040018291 Provides a high-walled pizza crust made from a par-baked dough base; for "Chicago" style, in which high-walled pizza crust surrounds a substantial amount of cheese, sauce, vegetables, meats and/or other pizza ingredients |
| 01/28/2004 | EP1383900A2 Freeze-tolerant eukaryotic cells |
| 01/28/2004 | EP1383881A2 Lipolytic enzymes from strains of fusarium and acremonium |
| 01/28/2004 | EP1383874A1 Variants of lipoxygenase and their use |
| 01/27/2004 | US6682765 Inproving shape, density, taste, smell, crunch, color, elasticity, texture and food value |
| 01/22/2004 | US20040013782 Method for controlling snack product blistering through the use of solid lipid particles |
| 01/22/2004 | US20040013770 A food apparatus for cutting a dough sheet, a bread baked goods, food processing |
| 01/22/2004 | US20040011221 Preparation of baked product from dough |
| 01/21/2004 | EP0695349B1 Enzymes with xylanase activity from aspergillus aculeatus |
| 01/21/2004 | CN1135265C Enzyme-containing granules and process for producing thereof |
| 01/15/2004 | WO2004005490A1 Novel baker’s yeast and bread using the same |
| 01/15/2004 | WO2004004493A1 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same |
| 01/15/2004 | WO2004004477A1 Rice flour cakes and process for producing the same |
| 01/15/2004 | WO2004004467A1 Treatment of dough with a lipoxygenase and a lipolytic enzyme |
| 01/15/2004 | US20040009277 Source of beta glucan is added to food compositions after some of the other ingredients of composition have already been combined and mixed to form an intermediate composition; improved processability |
| 01/14/2004 | CN1468300A Drying-resistant yeast |
| 01/14/2004 | CN1468299A Particles containing active in visco-elastic liquids |
| 01/14/2004 | CN1468092A Coated particles containing an active substance |
| 01/13/2004 | US6677433 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 01/13/2004 | US6676616 Intraoral stimulating implement |
| 01/08/2004 | WO2004003188A2 Stabilization of granules |
| 01/08/2004 | WO2003094621A3 Spaghetti twister and method of making same |
| 01/08/2004 | WO2002066622A3 Method of generating diversity into lipolytic enzymes and lipolytic enzyme genes |
| 01/08/2004 | DE10226980A1 Verfahren zur Herstellung von tourierten, tiefgekühlten Teiglingen und danach hergestellte Teiglinge Process for the preparation of tourierten, frozen dough and then made dough |
| 01/08/2004 | DE10221691A1 Verfahren zur Herstellung einer Teigzubereitung für eine Backware, insbesondere für eine Pizza, sowie eine Teig.. A process for preparing a dough for a baked product, in particular for a pizza, as well as a dough .. |
| 01/08/2004 | DE10209629B3 Backvorprodukt und Verfahren zur Herstellung von Backwaren Backvorprodukt and method for the production of baked goods |
| 01/07/2004 | EP1377167A1 Method of extruding bread dough and products thereof |
| 01/07/2004 | EP1377166A2 Method for the production of cereal-flour-based patties |
| 01/06/2004 | US6673260 Heat absorbing temperature control devices and method |
| 01/02/2004 | EP1372402A1 Pocket bread and its manufacturing method for mass production |
| 01/02/2004 | EP0944324B1 Food product having a distinct phase and process and apparatus for producing such a product |
| 01/01/2004 | US20040001904 Cellulose degrading enzymes of aspergillus |
| 12/31/2003 | WO2003070007A3 Method for manufacturing beads containing exogenous soy protein |
| 12/31/2003 | WO2003063594B1 Process and apparatus for marking nixtamalized corn flour |
| 12/24/2003 | WO2003105601A1 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 12/24/2003 | WO2003105592A1 Method for making a deep-frozen intermediate product for sweet or savoury pie and resulting intermediate product |
| 12/24/2003 | DE29924509U1 Granuliertes Brotverbesserungsmittel für Teigwaren Granulated bread improver for pasta |
| 12/23/2003 | US6667065 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 12/23/2003 | CA2113098C Yeast-leavened refrigerated dough products |
| 12/18/2003 | WO2003103403A2 Dough composition and method for making tortillas |
| 12/18/2003 | US20030232041 For use in food and feeds |
| 12/16/2003 | US6664092 Nucleic acid sequences; amino acid sequences; vectors; host cells; genetic engineering; Aspergillus oryzae; use in the production of protein hydrolysates having desirable organoleptic properties and high degrees of hydrolysis |
| 12/16/2003 | US6663904 Steam or hot water step combined with application of browning agent prior to baking, and methyl-cellulose top coat is applied followed by application of enrobed salt; eliminates need for caustic bath, preservatives can be added to dough |
| 12/16/2003 | US6663903 To improve the properties of dough and/or baked products |
| 12/11/2003 | WO2003084334A3 Method and composition for the prevention or retarding of staling |
| 12/04/2003 | WO2003099016A2 Method |
| 12/04/2003 | US20030224239 Nested fuel cell flow field plate |
| 12/02/2003 | US6656513 Bread improving composition |
| 11/27/2003 | WO2003097825A2 Novel phospholipases and uses thereof |
| 11/27/2003 | CA2486529A1 Novel phospholipases and uses thereof |
| 11/26/2003 | EP1363506A2 Production of starchy food products |
| 11/25/2003 | US6652770 Heat absorbing temperature control devices and method |
| 11/20/2003 | WO2003094621A2 Spaghetti twister and method of making same |
| 11/20/2003 | WO2003027306A3 Bgl3 beta-glucosidase and nucleic acids encoding the same |
| 11/20/2003 | WO2002000852A3 Lipolytic enzyme |
| 11/20/2003 | US20030215928 Preparing geneticaly engineered transferase which will modify maltodextrins and cyclotextrins for sweeteners; textile treatments; detergents; ethanol production |
| 11/20/2003 | US20030215542 Reduction of cystine containing polypeptides such as gliadins, glutenins, albumin or globulins, using thioredoxin or transferase enzymes; deactivation of neurotoxins |
| 11/20/2003 | US20030213932 Comprises lithium-/sodium-/potassium-/magnesium-/calcium-/ beryllium-/aluminum- and/or ammonium bicarbonate |
| 11/19/2003 | EP1361796A1 Starter preparation for producing bread and bakery products |
| 11/19/2003 | CN1127912C Cereals cakes and its producing device |
| 11/18/2003 | US6649198 Process for producing bread |
| 11/18/2003 | US6649197 Dry bakery products and a process for their preparation |
| 11/18/2003 | CA2225610C Laminated pizza crust |
| 11/13/2003 | US20030211213 Apparatus and method for thermal processing and acidification of pasta, rice and similar products |
| 11/13/2003 | US20030211205 Rotation; winding strands of elongation pasta |
| 11/13/2003 | DE20308743U1 Baking mixture for production of wholemeal bread consists of coarse-ground grain, wholemeal flours, salt, sour dough and yeast, with the mixture let to swell in a specified amount of water |
| 11/12/2003 | EP0983326B1 Non-drying viscous agent for treating surfaces |
| 11/12/2003 | EP0973400B1 Process for the manufacture of dry baked products |
| 11/11/2003 | US6645749 Nucleotide sequences coding polypeptide for use in the baking and detergents |
| 11/06/2003 | WO2003090543A2 Dry yeast composition |
| 11/06/2003 | US20030207408 Converting maltogenic alpha-amylase into a cyclodextrin glucanotransferase (CGTase) or vice versa or creating hybrids of the two |
| 11/06/2003 | US20030206994 Gum component, enzyme component, and gelling component to gel the gum component and form an irreversible gel |
| 11/06/2003 | CA2483435A1 Dry yeast composition |
| 11/05/2003 | CN1454259A Talaromyces xylanases |
| 10/30/2003 | WO2003002728A3 Prevention of retrogradation of starch |
| 10/30/2003 | WO2002054881A3 The use of food and drink as a delevery system for phytase in humans |