| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 02/25/2003 | US6524637 Oil and/or oil mimetic component, a triglyceride fatty acid and/or a high melting point emulsifier, and a particulate component in a stable suspension within a crystal matrix |
| 02/25/2003 | US6524631 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
| 02/25/2003 | CA2046081C Production of crackers with reduced or no added fat |
| 02/20/2003 | WO2003013260A1 Biscuit for frozen confectionery |
| 02/20/2003 | WO2002082909A3 Method for the production of cereal-flour-based patties |
| 02/20/2003 | US20030035860 Novel lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread |
| 02/19/2003 | EP1283677A1 Optimized wheat flour |
| 02/19/2003 | CN1397174A Functional nutritive craker for middle-aged and old people |
| 02/18/2003 | US6521279 Resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an "overhand knot" configuration. |
| 02/18/2003 | US6521272 High leavening ability; culture of Saccharomyces cerevisiae yeast |
| 02/13/2003 | WO2003012074A2 Bacterial strains belonging to lactobacillus species and their use in food and feed industry |
| 02/13/2003 | WO2003011049A1 A baking dough configuration device |
| 02/12/2003 | EP1283012A1 Biscuit for frozen confections |
| 02/12/2003 | EP1283011A1 Process for the production of prebiotic sourdoughs |
| 02/11/2003 | US6517874 Reduced stickiness, improved gas retention |
| 02/06/2003 | US20030026886 Oil containing diglyceride |
| 02/05/2003 | EP1280919A2 Lipolytic enzyme variants |
| 02/05/2003 | EP1280817A2 Production and use of protein variants having modified immunogenecity |
| 01/30/2003 | WO2003007733A1 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 01/30/2003 | CA2452556A1 Protein-containing foodstuff comprising a coss-linking enzyme and a hydrocolloid |
| 01/28/2003 | US6511837 Lipolytic enzymes |
| 01/23/2003 | WO2003005832A1 Thin film forming |
| 01/23/2003 | WO2001090333A3 Recombinant bacterial phytases and uses thereof |
| 01/22/2003 | EP1139766B1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
| 01/22/2003 | EP1067841B1 Use of lipase and/or glucose-oxidase as anti-blistering agent in bread production with controlled fermentation |
| 01/21/2003 | US6509182 Lipolytic enzymes |
| 01/15/2003 | CN1098637C Modified cereal flour and cereal flour processed food using the same |
| 01/14/2003 | US6506588 Lipolytic enzymes |
| 01/09/2003 | WO2003002728A2 Prevention of retrogradation of starch |
| 01/09/2003 | WO2003001917A1 Method for producing a frozen pizza |
| 01/09/2003 | WO2002098236A8 Method for preparing a yellow pastry cake |
| 01/08/2003 | EP1273237A1 Nisin-producing starter cultures for fermented food products |
| 01/08/2003 | EP1272040A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 01/08/2003 | CN1390252A Fungamyl-like alpha-amylase variants |
| 01/07/2003 | US6503550 Method for controlling the temperature of edible dough during kneading step |
| 01/07/2003 | US6503546 Crisp filled pastry after microwave baking |
| 01/02/2003 | US20030003561 Nucleotide sequences coding polypeptide for use in the baking and detergents |
| 01/02/2003 | US20030003213 Dough especially for baked goods and method for making |
| 01/02/2003 | US20030003211 System and method for producing par-baked pizza crusts |
| 01/02/2003 | US20030003190 Enzymatic improvement of pasta processing |
| 12/26/2002 | US20020197354 Shelf-stable, bakeable savory cheese product and process for preparing it |
| 12/19/2002 | WO2002062370A9 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 12/19/2002 | US20020192792 Laccase mutants |
| 12/12/2002 | WO2002098238A1 Process for producing sour bread |
| 12/12/2002 | WO2002098236A1 Method for preparing a yellow pastry cake |
| 12/11/2002 | EP1263291A1 Method and apparatus for a new doughnut |
| 12/11/2002 | EP1263290A1 Dough and container combination and method for making same |
| 12/05/2002 | US20020182286 Masa based food products modified with an enzyme or a reducing agent |
| 11/28/2002 | WO2002095003A2 Phytases, nucleic acids encoding them and methods for making and using them |
| 11/28/2002 | WO2002094123A2 Method of preparing a dought with an enzime |
| 11/28/2002 | CA2441666A1 Phytases, nucleic acids encoding them and methods and using them |
| 11/27/2002 | EP1073339B1 Preparation of dough and baked products |
| 11/27/2002 | CN1382213A 喷雾干燥的酶产品 Spray-dried enzyme product |
| 11/27/2002 | CN1382212A Enzyme granulate |
| 11/27/2002 | CN1382210A Novel baker's yeast and doughs containing same |
| 11/27/2002 | CN1094738C Method and equipment for filled cup made of cereal |
| 11/26/2002 | US6485761 Incorporating into the dough one or more lactonohydrolases, to improve properties such as: strength, stability, stickiness, or machinability of the dough; volume, crumb structure, softness, flavor, and antistaling of the baked product |
| 11/21/2002 | US20020173441 Enzyme-containing granules and process for the production thereof |
| 11/20/2002 | EP1258526A1 Process for preparing a sourdough with yeast and homo- and heterofermentative Lactobacilli |
| 11/20/2002 | CN1379989A Glycooxidase and its application in baking process |
| 11/19/2002 | US6482622 Amylolytic enzyme variants |
| 11/19/2002 | US6482454 Adjusting gliadin/glutenin ratios to form products exhibiting reduced toughness when subjected to microwave heating |
| 11/19/2002 | US6482449 Enzymatic improvement of pasta processing |
| 11/14/2002 | WO2002090557A2 Freeze-tolerant eukaryotic cells |
| 11/14/2002 | WO2002062370A3 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 11/14/2002 | US20020168746 Lipolytic enzymes |
| 11/14/2002 | CA2446022A1 Freeze-tolerant eukaryotic cells |
| 11/12/2002 | US6479087 Cheese depositing method |
| 11/07/2002 | WO2002088342A1 An enzyme preparation for improved baking quality and a process for preparing the same |
| 11/07/2002 | WO2002087345A1 Ready to bake refrigerated dough |
| 10/31/2002 | WO2002086114A1 Lipoxygenase |
| 10/31/2002 | WO2002026044A3 Liquid bread improving compositions |
| 10/24/2002 | WO2002082909A2 Method for the production of cereal-flour-based patties |
| 10/24/2002 | WO2002065854A3 Production of starchy food products |
| 10/24/2002 | WO2002060263A3 Vinasse in baking |
| 10/24/2002 | US20020155205 Process for the manufacture of dry baked products |
| 10/24/2002 | US20020155198 Baked goods with cheese; shelf life, storage stability |
| 10/24/2002 | US20020155192 Yeast transport isoforms |
| 10/24/2002 | CA2444258A1 Method for the production of cereal-flour-based patties |
| 10/16/2002 | EP1249173A1 Oil or fat composition |
| 10/15/2002 | US6465027 Ready-to-use long conservation baker's leaven |
| 10/09/2002 | EP1246543A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
| 10/09/2002 | EP1246540A1 Material for making biodegradable mouldings from bran and method thereof |
| 10/09/2002 | CN2514657Y Dough fermentation testing device |
| 10/08/2002 | US6461649 Dough composition comprising flour, cereal protein partial decomposition product having specified weight average molecular weight, enzyme selected from amylase, lipase or ascorbate oxidase |
| 10/03/2002 | US20020142434 Lipase enzyme for use in baking and detergents |
| 10/03/2002 | US20020142069 Conditioner for bread |
| 10/02/2002 | CN1371621A Method and apparats for making rice cake |
| 09/26/2002 | US20020136826 90-98.5 wt% of water, 1-4 wt% of a hygroscopic component, .2-2 wt% of preservative and thickener with a viscosity of 2000-10000 mpas; treated surfaces are easily freed of soils by wiping with a damp cloth |
| 09/26/2002 | US20020136815 Microwave heatable bread-based fast food |
| 09/26/2002 | US20020136754 Recombinant bacterial phytases and uses thereof |
| 09/26/2002 | DE10113155A1 Process to loosen cake mix and other food mixtures, comprises mixture of air and carbon dioxide |
| 09/11/2002 | EP0865241B1 Use of a deaminating oxidase in baking |
| 09/10/2002 | US6447824 Substitute for edible oil and fat |
| 09/06/2002 | CA2833423A1 Enzymes having alpha amylase activity and methods of use thereof |
| 09/05/2002 | US20020122858 Forming dough; co-extruding dough and cream cheese to make a cream cheese-filled tube of dough; cutting length of co-extruded tube; forming a toroidally-shaped bagel by joining ends proofing bagel;steaming proofed bagel; baking |
| 09/05/2002 | DE10130576A1 French bread dough formed into elongated strip, transversely cut and spaced prior to baking |
| 09/04/2002 | EP1236400A2 Pumpable bread improver and a method for preparation thereof |
| 09/04/2002 | EP0832245B1 Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| 09/04/2002 | CN1367825A Process for preparing enzyme containing granule |