| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 06/07/2001 | CA2392130A1 Material for making biodegradable mouldings from bran and method thereof |
| 06/07/2001 | CA2392116A1 Method of improving dough and bread quality |
| 06/06/2001 | EP1104656A2 Substitute for edible oil and fat |
| 06/06/2001 | EP1104651A1 Frozen pie dough showing good rising |
| 06/05/2001 | US6242014 Methods for using pectate lyases in baking |
| 06/05/2001 | US6241910 Heat absorbing temperature control devices and method |
| 06/05/2001 | US6241909 Using specified heat absorbing hydrated salts |
| 06/01/2001 | CA2327171A1 Substitute for edible oil and fat |
| 05/29/2001 | US6238591 Preventing a temperature increase in heat sensitive devices by providing an organic acid such as formic acid between the heat generator and heat sensitive device which will absorb heat in endothermic reaction; nontoxic products |
| 05/29/2001 | CA2143477C Low-temperature inactive industrial baker's yeast |
| 05/25/2001 | WO2001035751A1 Filled batter-derived food products |
| 05/25/2001 | WO2001035750A1 Methods for using lactonohydrolases in baking |
| 05/25/2001 | CA2362913A1 Methods for using lactonohydrolases in baking |
| 05/23/2001 | EP1100339A1 A dough composition for producing low-fat and fat-free snacks |
| 05/23/2001 | EP1100338A1 Process and formulation for a chemically leavened dough or bakery product |
| 05/23/2001 | CN1296386A Method and equipment for preparing food products for further processing |
| 05/23/2001 | CN1296383A Method and apparatus for baking using steam |
| 05/22/2001 | US6235216 Heat absorbing temperature control devices and method |
| 05/17/2001 | WO2001034784A1 Fungamyl-like alpha-amylase variants |
| 05/16/2001 | EP1098568A1 Novel dough compositions for the preparation of baked products |
| 05/15/2001 | US6231910 Baking pan for multi-tier cake and method of using it |
| 05/10/2001 | WO2001032023A1 Freezer-to-oven dough products |
| 05/09/2001 | EP1096858A1 A method of mixing together a number of ingredients, and a mixer arrangement |
| 05/08/2001 | US6228630 Enzymes with xylanase activity from aspergillus aculeatus |
| 05/08/2001 | US6228629 Xylanases, genes encoding them, and uses thereof |
| 05/08/2001 | US6228403 Shelf stable brownie batter article and method of preparation |
| 05/02/2001 | EP1094977A1 Method for making a baking product |
| 05/02/2001 | EP1094715A1 Fermented, pasteurised preferment |
| 05/02/2001 | EP0869716B1 Use of a pyranose oxidase in baking |
| 05/01/2001 | US6224925 Shelf stable brownie batter article and method of preparation |
| 05/01/2001 | US6224920 Process for the manufacture of dry baked products |
| 05/01/2001 | US6224784 Heat absorbing temperature control devices and method |
| 04/26/2001 | WO2001028345A1 Filled bakery product, mould and method for the preparation thereof |
| 04/18/2001 | CN1292028A Maltogenic alpha-amylase variants |
| 04/18/2001 | CN1291865A Method for producing cereal bread |
| 04/18/2001 | CN1291864A Crisping batter and crisping batter-coated food product |
| 04/17/2001 | US6217930 Betaine and bakery products |
| 04/17/2001 | US6217921 Containing emulsifier |
| 04/17/2001 | US6217919 Process for the production of hollow baked confectionery |
| 04/12/2001 | WO2001025412A1 Enzyme granulate |
| 04/12/2001 | WO2001025411A1 Spray dried enzyme product |
| 04/12/2001 | WO2000039289A3 Endo-beta-1,4-xylanase inhibitor aus weizenmehl und seine wirkung auf verschiedene xylanasen |
| 04/11/2001 | EP1090553A2 Dry yeast compositions |
| 04/10/2001 | US6214577 Yeast vectors conferring antibiotic resistance |
| 04/03/2001 | US6210743 Method of making food release compositions |
| 03/29/2001 | WO2001021763A1 Novel baker's yeast and doughs containing the same |
| 03/28/2001 | EP0659049B1 Use of lipase in baking |
| 03/15/2001 | WO2001017363A2 A method for the separation of flour |
| 03/15/2001 | WO2001017360A1 Process for making and storing a bakery product |
| 03/15/2001 | CA2378162A1 A method for the separation of flour |
| 03/14/2001 | EP1082904A2 Process and press-forming die for making baked shaped articles |
| 03/14/2001 | EP1082018A1 Method of producing shelf-stable, unbaked bread products |
| 03/14/2001 | EP1082017A1 Methods for using xyloglucan endotransglycosylase in baking |
| 03/14/2001 | CN1063145C Method for producing containers with bio-degradable material |
| 03/14/2001 | CA2318016A1 Cheese depositing system and method |
| 03/13/2001 | US6200792 For bread- or dough-improving composition; reduction in bitter taste of protein hydrolyzates |
| 03/07/2001 | CN1062901C Cake yeast and its series products |
| 03/06/2001 | US6197564 Nucleotide sequence coding hydrolase; for adjusting viscosity of plant cell walls; for the degradation and separation of plant material; for food preparation; for beer brewing; for paper and pulp preparation; for preparation of animal feeds |
| 03/06/2001 | US6197352 Storage stability and freshness |
| 02/28/2001 | EP1077609A1 Methods for using dehydrogenases in baking |
| 02/28/2001 | EP1077608A1 Methods and compositions for making fermented cereal products |
| 02/22/2001 | WO2001011975A1 Methods for preparing baked goods with addition of lipid-coated enzyme |
| 02/22/2001 | WO2001011974A1 Liquid bread improving composition |
| 02/21/2001 | EP1077031A2 Enzyme mixture for extending textural shelf life of grain flour products |
| 02/20/2001 | US6190905 Cleaning contact lens; incubating contact lens with proteolytic enzyme, wash several times in buffer, store for utilization |
| 02/20/2001 | US6190723 Neutralization of food allergens by thioredoxin |
| 02/20/2001 | US6190707 Cold-sensitive bread-making yeasts |
| 02/15/2001 | DE19943239C1 Process for production of baked moldings from non-liquid dough comprises pressing in preheated compression mold, prebaking at about atmospheric pressure, compression and baking in compressed position |
| 02/15/2001 | DE19938278A1 Conditioning starter cultures for producing fermented cereal products, e.g. sourdough, comprises subjecting the culture to sublethal stress to induce tolerance to stress during processing and storage |
| 02/14/2001 | CN1061823C Steamed bun with beer fragrance and prepn method thereof |
| 02/13/2001 | US6187363 Method of manufacturing edible waffle products |
| 02/07/2001 | EP1073339A1 Preparation of dough and baked products |
| 02/07/2001 | EP1073338A1 Crisping batter and crisping batter-coated food product |
| 02/07/2001 | CN1283082A Carbohydrate oxidase and use thereof in baking |
| 02/06/2001 | US6183740 Recombinant bacterial phytases and uses thereof |
| 01/30/2001 | US6180151 Leavened dough extrusion process |
| 01/25/2001 | DE19923950A1 New microorganisms that produce high sulfite levels at a late stage in their growth, useful for producing beer, prevent development of off-flavors by oxidation |
| 01/23/2001 | US6177109 Method for producing food product of wheat having improved quality and preservability |
| 01/18/2001 | WO2001004279A1 A process for preparing an enzyme containing granule |
| 01/18/2001 | DE19932055A1 Preparation of a liquid comprising lactic acid, lactic acid bacteria, enzymes and yeast, used as a soil additive and as a health supplement in food and drink |
| 01/17/2001 | EP1068302A2 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
| 01/17/2001 | EP1067841A1 Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread with controlled rising |
| 01/17/2001 | EP1067840A1 Method and plant for baking using steam |
| 01/17/2001 | EP0865381A4 Method for making cheesecake |
| 01/17/2001 | CN1279906A Cereals cakes and its producing device |
| 01/10/2001 | EP1066760A2 Puffed cereal cake and device for manufacturing it |
| 01/10/2001 | EP1066374A1 Amylolytic enzyme variants |
| 01/10/2001 | EP1065943A1 Method and apparatus for preparing food products for further processing |
| 01/09/2001 | US6172196 Nucleotide sequences which express polypeptides useful in the production of alcholic beverages and baked goods |
| 01/04/2001 | WO2001000035A1 Method and apparatus to provide marking on bread |
| 01/04/2001 | CA2375977A1 Method and apparatus to provide marking on bread |
| 01/03/2001 | EP1063895A1 Stable suspension of a particulate component |
| 01/02/2001 | US6168818 Method and apparatus for making cheesecake |
| 12/28/2000 | WO2000078152A1 Shelf-stable soft pretzel |
| 12/27/2000 | EP0667099B1 Baking process |
| 12/27/2000 | CN1277805A spirulina nutrient bread and mfg. method therefor |
| 12/26/2000 | US6165761 Carbohydrate oxidase and use thereof in baking |
| 12/26/2000 | US6165533 Forming batter comprising water, flour, leavening agent, and encapsulated complementary leavening agent, combining batter with flour to formulate dough; complementary leavening agent does not react with leavening agent until dough is formulated |
| 12/26/2000 | US6165530 Hollow corn-base snack food products |
| 12/21/2000 | WO2000076321A1 Leavened dough extrusion process |