Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 8 - Methods for preparing dough or for baking
Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
07/2003
07/09/2003EP1324751A1 Coated particles containing an active substance
07/09/2003CN1113609C Method and apparatus for baking using steam
07/08/2003US6589929 Enzyme with water absorbent core
07/08/2003US6589583 Freezer to oven dough products
07/08/2003US6589582 Method for production of baked, fried or steamed goods
07/01/2003US6586209 Xylanase production
07/01/2003US6586024 Method of producing shelf-stable, unbaked bread products
06/2003
06/27/2003CA2366181A1 Toaster pastry
06/26/2003WO2003051128A1 Method for cooking or heating or thawing and/or packaging a food product
06/26/2003WO2002048332A3 Recombinant phytases and uses thereof
06/25/2003EP1320615A1 Aminopeptidase
06/24/2003US6583271 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
06/19/2003WO2003049545A1 High protein, low carbohydrate dough and bread products, and method for making same
06/19/2003US20030113426 Puff pastry biscuit for refrigerated or frozen food product
06/19/2003CA2469504A1 High protein, low carbohydrate dough and bread products, and method for making same
06/18/2003EP1319079A1 Talaromyces xylanase
06/17/2003US6579554 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
06/17/2003US6579547 Comprising at least one strain of a low temperature inactive yeast and one or more sugars fermentable by the yeast; storage stability
06/17/2003US6579546 Controlling moisture migration or starch crystallization in baked goods by adding gels, gums and enzymes, then baking in microwaves
06/12/2003WO2003048342A2 Liquid yeast compositions
06/12/2003US20030108641 Improving rheological properties and quality of bread, alimentary paste products, noodles; strength and stability
06/11/2003EP0707641B1 An enzyme with protease activity
06/10/2003US6576279 Method for thermal processing and acidification of pasta products
06/05/2003WO2003046155A1 Ϝ-glutamylcysteine-producing yeast
06/05/2003US20030103958 Gene expression; for catalysis of phytate to inositol and inorganic phosphate; heat resistance; for production of animal feeds
06/04/2003EP1316256A1 Bakery food product of the snack type and method for its production
05/2003
05/30/2003WO2003043426A1 Structure of dough for outer shell skin of pie cream puff
05/30/2003WO2002094123A3 Method of preparing a dought with an enzime
05/29/2003US20030101476 Recombinant phytases and uses thereof
05/28/2003EP0942660B1 Food-induced antisecretory proteins
05/22/2003US20030096041 Deep-frozen dietetic cake
05/21/2003EP1154695A4 Betaine and bakery products
05/21/2003EP1082018A4 Method of producing shelf-stable, unbaked bread products
05/20/2003US6564699 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods
05/15/2003WO2003039261A1 A liquid bread improver, the use and the process for producing thereof
05/15/2003US20030091715 Baking paste; pressurization; depressurization; foaming in oven using steam
05/14/2003EP0744127B1 Method of manufacturing bread
05/13/2003US6562389 Method of making bread from dough and cutting means for use therewith
05/07/2003EP1307105A2 Method for obtaining an aerated food product and resulting product
05/06/2003US6558937 Nucleotide sequences coding polypeptide for use in the generation food, animal feed, wood pulp, paper and textiles
05/06/2003US6558728 α-glucuronidases of aspergillus, production thereof and their uses
05/06/2003US6558715 Methods for using lipases in baking
05/06/2003US6558568 Endothermic Metal hydroxide to absorb heat
05/06/2003US6557366 Apparatus for cold-holding food products
05/02/2003EP0999752B1 A composition comprising an enzyme having galactose oxidase activity and use thereof
05/02/2003EP0883348B1 Method of making bread from dough
05/02/2003EP0730653B1 Arabinoxylan degrading enzymes
05/01/2003WO2002055679A3 Thermostable lipolytic enzyme variant
05/01/2003US20030082779 BGL3 beta-glucosidase and nucleic acids encoding the same
04/2003
04/29/2003US6555116 Hypo-allergenic pollen protein that has been treated with thioredoxin, nicotinamide adenine dinucleotide phosphate-thioredoxin reductase (NTR) and reduced nicotinamide adenine dinucleotide phosphate (NADPH).
04/24/2003WO2003032736A1 Vacuum kneading method with the introduction of oxygen and the device used to carry out said method
04/24/2003WO2002048332A9 Recombinant phytases and uses thereof
04/24/2003US20030077361 Prebaking coating with sugar
04/24/2003US20030077358 Composition
04/23/2003EP1164854B1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained.
04/23/2003CN1413083A Freezer-to-oven dough products
04/23/2003CN1412310A Enzyme with protease activity
04/23/2003CN1106151C Cake container and method of manufacturing same
04/22/2003US6551829 Drying-resistant, practical baker's yeast
04/22/2003US6551640 Preventing flavor chip or chocolate chip or fat-bearing particle softening and melting; cookie dough
04/17/2003WO2003030657A1 System and method for molding a snack chip
04/17/2003WO2002065843A8 Free-standing baking receptacle and methods of use
04/17/2003US20030072862 Baked goods having shelf-life of about 35 days
04/16/2003EP1301592A2 Recombinant bacterial phytases and uses thereof
04/16/2003EP1301080A1 Method of preparing a dough, or a baked product made from a dough, with addition of lipolytic enzymes
04/10/2003US20030068427 Material for making biodegradable mouldings from bran and method thereof
04/10/2003US20030068398 System and method for molding a snack chip
04/09/2003EP1299291A1 Packaging means for liquid yeast
04/09/2003CN1105184C Enzyme with protease activity
04/03/2003WO2003027306A2 Bgl3 beta-glucosidase and nucleic acids encoding the same
04/03/2003WO2003026431A1 Use of strains of torulaspora delbrueckii in the production of sweet doughs
04/03/2003US20030064138 To produce breads, rolls, and pastries
04/03/2003DE20219313U1 Pre-dough for use in baked products contains a transglutaminase (optionally in combination with other enzymes) for fermentation to products of good consistency
04/03/2003CA2461123A1 Bgl3 beta-glucosidase and nucleic acids encoding the same
04/02/2003EP0682877B1 Process for producing product from pulse and food containing product from pulse
04/02/2003CN1407858A Material for making biodegradable mouldings from bran and method thereof
04/02/2003CN1407856A Method of improving dough and bread quality
03/2003
03/27/2003WO2003024242A1 Enzymatic treatment of starchy food products for shortening the tempering step
03/27/2003WO2003024233A1 Frozen dough having decreased proof time
03/27/2003WO2003024231A2 Extended shelf life bakery composition and bakery products
03/27/2003US20030059914 Microorganismal culture for use in the generation of transglutaminases; for use in food processing and cosmetics
03/27/2003US20030059902 Polypeptide for use in retarding aging of baked goods
03/27/2003US20030059496 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
03/25/2003US6537599 Method for making bakery goods and bakery goods prepared thereby
03/20/2003WO2003022061A2 Method for making a ready-to-cook pastry for bakery products
03/20/2003US20030053999 Enzyme with xylanase activity
03/13/2003US20030049815 Recombinant bacterial phytases and uses thereof
03/12/2003EP1289371A1 Deep-frozen dietetic cake
03/12/2003EP1289370A1 High-protein and low-calorie dough for making products imitating bread-type products, and preparation method
03/12/2003EP1199942B1 Highly nutritious cereal based food
03/06/2003US20030044493 Made by forming a production unit comprising unbaked edible material surrounding a fugitive center composition such as dry ice and baking the unit, which forms an interior space for food
03/05/2003EP1287743A2 Glazed baking products
03/05/2003EP1286596A1 A filled snack having a wafer outer envelope, a method and an apparatus for the production thereof.
02/2003
02/27/2003WO2003016535A2 Novel amylases and uses thereof
02/27/2003WO2003015524A1 Apparatus and method for cold-proofing multiple dough pieces
02/27/2003WO2002060262A3 Conditioner for bread
02/27/2003US20030040450 For use in detergent
02/27/2003CA2457850A1 Novel amylases and uses thereof
02/26/2003EP1285193A1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes
02/26/2003CN2537226Y Automatic whiting device for flour sheet
1 ... 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 ... 59