| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 09/04/2002 | CN1089999C Method for making cheesecake |
| 09/04/2002 | CN1089998C Oil spray system on food production line |
| 09/03/2002 | US6444245 Extrusion, uniformity filling |
| 09/03/2002 | US6444244 Method for making a shelf-stable soft pretzel |
| 08/29/2002 | WO2002066622A2 Method of generating diversity into lipolytic enzymes and lipolytic enzyme genes |
| 08/29/2002 | WO2002065854A2 Production of starchy food products |
| 08/29/2002 | WO2002065843A1 Free-standing baking receptacle and methods of use |
| 08/29/2002 | WO2002065842A1 Starter preparation for producing bread and bakery products |
| 08/29/2002 | DE10107730A1 Starterzubereitung für die Herstellung von Brot und Backwaren Starter preparation for the production of bread and bakery products |
| 08/29/2002 | CA2432375A1 Lipolytic enzyme genes |
| 08/28/2002 | EP1233676A1 Method of improving dough and bread quality |
| 08/22/2002 | WO2002063965A1 Microwaveable bread products |
| 08/22/2002 | WO2002049441A3 Liquid yeast compositions |
| 08/22/2002 | WO2002013618A9 Method for obtaining an aerated food product and resulting product |
| 08/22/2002 | US20020112614 Free-standing bakable food product receptacle for bakery items and method of use |
| 08/21/2002 | EP0907323B1 Method of manufacturing edible waffle products |
| 08/21/2002 | EP0755196B1 Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase |
| 08/15/2002 | WO2002062370A2 Stabilization of hypoallergenic, hyperdigestible previously reduced proteins |
| 08/15/2002 | US20020110854 Culture product; genetic engineering; baking, detergents |
| 08/15/2002 | US20020110629 Adjusting gliadin/glutenin ratios to form products exhibiting reduced toughness when subjected to microwave heating |
| 08/15/2002 | US20020110620 Particles containing active in visco-elastic liquids |
| 08/14/2002 | EP1230351A1 Fungamyl-like alpha-amylase variants |
| 08/13/2002 | US6432898 Hydrolyzing triglycerides to fatty acid |
| 08/08/2002 | WO2002060263A2 Vinasse in baking |
| 08/08/2002 | WO2002060262A2 Conditioner for bread |
| 08/08/2002 | US20020106725 Generating preferential enzymatic polypeptide for use in foods, animal feed, pharmacology, and dentistry |
| 08/08/2002 | US20020106432 Subjecting frozen bread doughs necessary for types of bread and number of breads to be supplied per unit-time period under planning to a thawing and a final proofing process simultaneously; resting dough in standby mode; baking |
| 08/07/2002 | EP1227728A1 Freezer-to-oven dough products |
| 08/07/2002 | EP0584245B1 Enzyme systems |
| 08/06/2002 | US6428993 Phytophthora or pythium; for producing a gel or protein gelation composition; novel amino acid sequence |
| 08/06/2002 | US6428828 Cooking and steeping raw material, such as corn, rice, wheat, sorghum, quinoa and proso millet in presence of protease and alkalinity agent, such as lime; dehydrating and milling; flour and dough for totillas, corn chips, totilla chips |
| 08/02/2002 | CA2370353A1 Shelf-stable, bakeable savory cheese product containing at least 3% water and process for preparing it. |
| 08/01/2002 | US20020102328 Enzymatic improvement of pasta processing |
| 08/01/2002 | US20020102327 Novel bread improving composition |
| 08/01/2002 | US20020102326 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
| 08/01/2002 | US20020100894 For prevention of the increase of temperature in heat sensitive devices through the absorption of heat during heat generating conditions |
| 07/25/2002 | WO2002056706A1 Method for the production precooked and dehulled masa flour |
| 07/25/2002 | US20020098277 Proteins are reduced with thiol redox proteins and further reacted with cystamine or oxidized glutathione to prevent reoxidation |
| 07/25/2002 | US20020096658 Comprising aldehyde in an amount sufficient to effect required heat absorption and means for supporting aldehyde; electronics, containers for batteries |
| 07/24/2002 | EP1224273A1 Enzyme granulate |
| 07/24/2002 | EP1224272A1 Spray dried enzyme product |
| 07/24/2002 | CN1087906C Oil and fat composition for bread and production thereof |
| 07/18/2002 | WO2002055679A2 Thermostable lipolytic enzyme variant |
| 07/18/2002 | WO2002054881A2 The use of food and drink as a delevery system for phytase in humans |
| 07/18/2002 | US20020094367 Dough composition |
| 07/18/2002 | US20020093001 A hydrated salt is supported in a position between the heat sensitive device and the heat generator |
| 07/17/2002 | EP1221857A1 Filled bakery product, mould and method for the preparation thereof |
| 07/17/2002 | EP0973399B1 Improved method for preparing flour doughs and products made from such doughs using glycerol oxidase |
| 07/17/2002 | EP0942654B1 Method for production of stay-fresh baked goods |
| 07/16/2002 | US6419965 Kneading, cutting, compression, baking |
| 07/11/2002 | US20020090422 Folding end portion of slice in transverse direction so that upon folding top of end portion is folded onto top of remainder of slice; folding resulting slice in lengthwise direction so that top of resulting slice is folded onto itself |
| 07/04/2002 | WO2002013618A3 Method for obtaining an aerated food product and resulting product |
| 07/04/2002 | WO2001078514A3 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 07/03/2002 | EP1219174A1 Pizza base, a process and an apparatus for the production thereof |
| 07/03/2002 | EP1217901A2 A method for the separation of flour |
| 07/03/2002 | EP1056345B1 Granulated bread improver for the preparation of bakery products |
| 07/02/2002 | US6413559 Baked goods |
| 06/27/2002 | WO2002049441A2 Liquid yeast compositions |
| 06/27/2002 | US20020081738 Biocmpatible particle for use in cleaning objects and adjusting dough |
| 06/27/2002 | US20020081402 Endothermic cooling systems comnprising carbonate salts supported in a position between a heat sensitive device and a heat generator |
| 06/27/2002 | CA2431966A1 Liquid yeast compositions |
| 06/25/2002 | US6410303 Yeast culture with amplified shelf-life for use in baked goods |
| 06/20/2002 | WO2002048332A2 Recombinant phytases and uses thereof |
| 06/20/2002 | WO2001083559A3 Production and use of protein variants having modified immunogenecity |
| 06/19/2002 | EP1214888A2 Liquid bread improver |
| 06/19/2002 | EP1214887A1 Liquid bread improver |
| 06/18/2002 | US6406723 Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase |
| 06/13/2002 | US20020071893 Depositing dough plug on a conveying surface having edible particles (e.g. candy coated chocolate) thereon them on the surface of the dough, inverting the dough; highly visible edible particles for homemade appearance |
| 06/11/2002 | US6403549 Absorption of enzyme solution or dispersion into starch granules, no agglomeration or disintegration of the starch core; detergents, animal feeds, in baking, and in the treatment of textiles |
| 06/11/2002 | US6403128 Bakery products containing fructo-oligosaccharide |
| 06/06/2002 | US20020068115 Filled batter-derived food products |
| 06/04/2002 | US6399130 Method of and line for breadcrumb production |
| 06/04/2002 | US6399120 Kneading of at least farina; extruding under pressure; adding remaining ingredients for second kneading; fermenting; freezing; yeast leavened foods |
| 05/30/2002 | US20020064577 Adding an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase; improving rheological properties; specific volume of the bakery product is increased |
| 05/29/2002 | EP1209225A1 New baker's yeasts and strains for their preparation |
| 05/29/2002 | DE19619187C2 Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel Producing a liquid paste or biological agent for baking bread using lactic acid bacteria and then produced biological caking agent |
| 05/29/2002 | CN1351666A Recombinant bacterial phytases and uses thereof |
| 05/28/2002 | CA2229346C Filled cups made of cereal |
| 05/23/2002 | WO2002039819A1 Apparatus for making a food product |
| 05/23/2002 | US20020061344 Utilization of transglutaminases for the production of baked products with a low wheat content |
| 05/23/2002 | DE10057362A1 Process to bake three-dimensional crisp bread by presentation of dough to contra-rotating heated rollers |
| 05/22/2002 | CN1350547A Alleviation of the alelrgenic potential of airborne and contact allergens by thioredoxin |
| 05/21/2002 | US6391363 Method for producing a baked shaped body |
| 05/21/2002 | US6391350 Continuously carrying out thawing and proofing processes of chunk of frozen bread dough by putting dough in container whose inner temperature and relative humidity have already been set at desired ranges |
| 05/20/2002 | CA2363368A1 New baker's yeasts and strains for their preparation |
| 05/16/2002 | WO2002037969A1 Inert-gas based unleavened dough system |
| 05/16/2002 | US20020058086 Alpha-amylase particles with lipid coating to protect particles from thermal denaturing during baking |
| 05/16/2002 | CA2428267A1 Inert-gas based unleavened dough system |
| 05/15/2002 | EP1204326A1 Liquid bread improving composition |
| 05/10/2002 | WO2002035936A1 Inert-gas based leavened dough system |
| 05/10/2002 | CA2428157A1 Inert-gas based leavened dough system |
| 05/07/2002 | US6383533 Enzyme-treated protein-containing food and method for producing the same |
| 05/07/2002 | US6383530 Method for the pre-baking treatment of shaped and frozen bread dough |
| 05/02/2002 | WO2002034053A1 Pocket bread and its manufacturing method for mass production |
| 05/02/2002 | WO2001083770A3 Lipolytic enzyme variant |
| 05/02/2002 | EP1199942A1 Highly nutritious cereal based food |
| 05/02/2002 | CA2443186A1 Pocket bread and its manufacturing method for mass production |
| 04/25/2002 | WO2002032229A1 Method for producing a dough-based product |
| 04/25/2002 | US20020048625 Baking dough configuration device |
| 04/25/2002 | US20020048624 Individually frozen ingredients and the pizza-type food product being respectively stored and baked in a mobile, compact and energetically autonomous baking-selling unit. |