| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 11/29/2001 | WO2001089307A2 Storable dough precursor, method for production and use thereof |
| 11/29/2001 | WO2001089306A1 Optimized wheat flour |
| 11/28/2001 | EP1157613A1 Co-extruded filled dough products and process for making same |
| 11/28/2001 | CN1323530A Premixed component for producing light cake, and method for making said cake |
| 11/27/2001 | US6322830 Ready-to-bake, shelf-stable cake dough and process for its manufacture |
| 11/25/2001 | CA2348256A1 Improved dough enrobed filling products |
| 11/22/2001 | US20010043978 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 11/21/2001 | EP1155618A1 Bakery products containing high-pressure treated starch |
| 11/21/2001 | EP1154695A1 Betaine and bakery products |
| 11/14/2001 | EP1154015A2 Yeast and process for producing bread |
| 11/14/2001 | EP1108360A9 Method of improving dough and bread quality |
| 11/14/2001 | EP0782392B1 Pie dough with reduced degree of cracking |
| 11/08/2001 | WO2001083770A2 Lipolytic enzyme variant |
| 11/08/2001 | WO2001083761A1 Laccase mutants |
| 11/08/2001 | WO2001083559A2 Production and use of protein variants having modified immunogenecity |
| 11/08/2001 | CA2406621A1 Protein variants having modified immunogenicity |
| 11/07/2001 | CN1074375C Wooden container and method for packaging food therewith |
| 11/01/2001 | WO2001080653A1 Method for baking flour containing products in tubular cellulose film and resulting product |
| 11/01/2001 | US20010036494 Dough compositions for the preparation of baked products |
| 10/31/2001 | EP1148786A1 Blunt edge dough cutter |
| 10/31/2001 | EP1026961A4 Method of manufacturing food products |
| 10/31/2001 | EP0912100B1 Use of peptidoglutaminase in baking |
| 10/31/2001 | CN1319340A Pizze capable of prepared by microwave oven |
| 10/31/2001 | CN1073808C Use of pyranose oxidase in baking |
| 10/25/2001 | WO2001079741A1 Method and means for mounting connectors or nozzles on thin metallic high-pressure pipes |
| 10/25/2001 | WO2001078514A2 Freezer-to-oven, laminated, unproofed dough and products resulting therefrom |
| 10/24/2001 | EP1148121A1 A method for introducing recessive properties in baker's yeast |
| 10/24/2001 | EP1147131A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
| 10/24/2001 | EP0692937B1 Human food product derived from cereal grains and process |
| 10/23/2001 | US6306445 Methods for using dehydrogenases in baking |
| 10/20/2001 | CA2334103A1 A method for introducing recessive properties into the genetic background of industrial baker's yeast |
| 10/18/2001 | US20010031300 Method and apparatus for producing a doughnut |
| 10/17/2001 | EP1145637A1 Baking improver comprising a cereal protein partial decomposition product and an enzyme |
| 10/17/2001 | EP1144588A2 Novel lactic acid bacteria, culture method and uses |
| 10/17/2001 | EP1143811A1 Food particulate |
| 10/16/2001 | US6303752 Polypeptides conjugated with polymers |
| 10/16/2001 | US6303170 Baking dough configuration device and method |
| 10/11/2001 | WO2001074169A1 Highly nutritius cereal based food |
| 10/11/2001 | US20010028910 Leavened dough extrusion |
| 10/11/2001 | US20010028904 Fermentating mixture with flour |
| 10/11/2001 | DE10013771A1 Process for baking sweet or salt bread, rolls and cake bases uses carbonated water and optionally baking soda as leavening agent |
| 10/10/2001 | EP1142479A1 Method for producing cereal bread |
| 10/10/2001 | EP1141254A1 Endo-beta-1,4-xylanase inhibitor from wheat flour and its effect on different xylanases |
| 10/10/2001 | EP1139766A1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
| 10/09/2001 | US6300112 β-xylosidase, nucleotide sequence encoding it, and use thereof |
| 10/02/2001 | US6296883 Use of laccase in baking |
| 09/27/2001 | WO2001070086A1 System for producing par-baked pizza crusts |
| 09/27/2001 | WO2001070035A1 Method for producing a waffle product, arrangement for carrying out said method and a waffle product produced according to said method |
| 09/27/2001 | US20010024673 Low temperature, high moisture |
| 09/27/2001 | DE10014271A1 Enzymatic assay for determining the concentrations of D- and L-lactic acid and acetic acid in sour dough |
| 09/20/2001 | WO2001067872A1 Dough and container combination and method for making same |
| 09/20/2001 | WO2001067871A1 Product for fermenting bakery and pastry doughs and the use thereof |
| 09/20/2001 | US20010022984 Preparation of a dough for obtaining a puff pastry-type product |
| 09/20/2001 | DE10011397A1 Cereal flour-based baking mixture for preparing fresh baked bread or rolls, containing combination of enzyme-containing baking agent and chemical leavening agent, giving high quality product in reduced time |
| 09/20/2001 | CA2402476A1 Dough and container combination and method for making same |
| 09/13/2001 | WO2001065945A1 Method and apparatus for a new doughnut |
| 09/12/2001 | EP1131416A1 Lipolytic enzyme variants |
| 09/05/2001 | EP1130102A1 Enzyme with xylanase activity |
| 08/21/2001 | CA2334041A1 Enzyme with xylanase activity |
| 08/16/2001 | WO2000006695A3 Novel lactic acid bacteria, culture method and uses |
| 08/16/2001 | US20010014363 Method of and line for breadcrumb production |
| 08/16/2001 | EP1144588A3 Novel lactic acid bacteria, culture method and uses |
| 08/14/2001 | US6274185 Heating food in presence of argon, neon, krypton or xenon or mixtures under pressure for browing to produce baked product |
| 08/08/2001 | EP1121859A2 Cereal-based products for cooking at low temperature |
| 08/08/2001 | EP0752208B1 Cake container and method of manufacturing same |
| 08/08/2001 | CN1307450A Dough composition for producing low-fat and fat-free snacks |
| 08/07/2001 | US6271013 A phenylalanine aminopeptidase and/or leucine aminopeptidase having 10 times more activity; preparation of bread doughs and cheeses |
| 08/07/2001 | US6270813 Amylase which: hydrolyzes starch and and amylose has a temperature optimum in the range of 55-95 degrees c. in the presence of starch. |
| 08/04/2001 | CA2333227A1 Improved low temperature cooking cereal-based products |
| 08/02/2001 | US20010010830 Edible laminated dough containing cheese and cheese proteins and edible lamination dispersions therefor |
| 08/01/2001 | EP1120043A1 Leavened, prebaked and frozen laminated dough |
| 08/01/2001 | EP1120042A2 Biodegradable packaging material |
| 07/24/2001 | US6264854 Heat absorbing temperature control devices and method |
| 07/19/2001 | WO2001050878A2 Method and apparatus for manufacturing edible ice products of the folded sandwich type |
| 07/18/2001 | EP1116440A2 Method of and line for breadcrumb production |
| 07/18/2001 | EP1115291A1 Method for making a strip of kneaded and extruded uncooked batter |
| 07/17/2001 | US6261475 Thermosensitive elements |
| 07/12/2001 | CA2330515A1 Method of and line for breadcrumb production |
| 07/11/2001 | EP1113721A1 Methods for using pectate lyases in baking |
| 07/11/2001 | EP0907321B1 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable |
| 07/11/2001 | CN1303427A Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 07/05/2001 | WO2001047379A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
| 07/05/2001 | WO2001047363A1 Bread improver comprising bile salt and phospholipase a |
| 07/05/2001 | US20010006691 Hard and soft wheat flours, dextrose, soybean oil, nonfat dry milk or milk replacement, fermented flavor, a gum blend, vital wheat gluten, distilled monoglycerides, an enzyme blend, konjac flour, and methyl cellulose |
| 07/04/2001 | CN1067852C Steamed bun of fragrant wheat germ |
| 07/03/2001 | US6254915 Method for production of edible, thin molded structures which are at least partially or completely decomposable |
| 07/03/2001 | US6254903 Process for making baked articles that retain freshness |
| 06/27/2001 | EP1110458A1 Process for preparing a sourdough with homo- and heterofermentative lactobacillus |
| 06/26/2001 | US6251626 Generating enzymatic polypeptide; insert expression vector into cell, culture cells, recover enzymatic polypeptide |
| 06/26/2001 | US6251444 Baked goods, crumb softness |
| 06/21/2001 | US20010004465 Cereal flour dough sheet-derived food and production process thereof |
| 06/20/2001 | EP1108360A1 Method of improving dough and bread quality |
| 06/19/2001 | US6248388 Edible laminated dough and edible lamination dispersion therefor |
| 06/19/2001 | CA2195951C Pie dough with reduced degree of cracking |
| 06/17/2001 | CA2329038A1 Cereal flour dough sheet-derived food and production process thereof |
| 06/14/2001 | WO2001017363A3 A method for the separation of flour |
| 06/14/2001 | US20010003594 Substitute for edible oil and fat |
| 06/13/2001 | EP1106069A1 Process for making a baked alveolar food product |
| 06/07/2001 | WO2001039612A1 Material for making biodegradable mouldings from bran and method thereof |
| 06/07/2001 | WO2001039602A1 Method of improving dough and bread quality |