| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 10/29/2013 | US8568810 Self-making bread method, bread machine and bread ingredient box thereof |
| 10/24/2013 | WO2013156703A1 Baked goods containing kluyveromyces marxianus or kluyveromyces lactis |
| 10/17/2013 | US20130273198 Preparation of Baked Product From Dough |
| 10/16/2013 | EP2648527A1 Food product comprising hydrolyzed whole grain |
| 10/16/2013 | EP2648526A1 Food products comprising hydrolyzed whole grain |
| 10/16/2013 | EP2648525A1 Food products comprising hydrolyzed whole grain |
| 10/16/2013 | CN103352033A Maltogenic alpha-amylase variants |
| 10/16/2013 | CN103352014A Lactobacillus fermentum LG1 and application thereof |
| 10/16/2013 | CN103349047A Fermented hard-shell crispy sesame-seed cake |
| 10/08/2013 | US8551754 Amylases, nucleic acids encoding them and methods for making and using them |
| 10/03/2013 | WO2013144823A1 Gluten enhancer |
| 10/02/2013 | EP2644031A1 Method for preparing French bread for bread machine |
| 10/01/2013 | US8546099 Processes for preparing a dough or a baked product using maltogenic alpha-amylase variants |
| 10/01/2013 | US8545917 Preparation of an edible product from dough |
| 09/26/2013 | US20130251849 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast |
| 09/25/2013 | CN103315015A Lactobacillus-fermented dough and steamed bun prepared by taking lactobacillus plantarum as starter and preparation method of lactobacillus-fermented dough and steamed bun |
| 09/25/2013 | CN102827816B Alpha-amylase and application thereof |
| 09/24/2013 | CA2649145C A method of producing selenium-enriched yeast products, and uses thereof |
| 09/19/2013 | WO2013138581A1 Multi-layered food product and method for forming |
| 09/19/2013 | WO2013135822A1 Method of baking |
| 09/19/2013 | WO2012085049A3 Biphasic fermentation of sourdough |
| 09/19/2013 | US20130243923 Convection Oven |
| 09/19/2013 | US20130243906 Method and System of Making a Leavened Dough Composition |
| 09/18/2013 | CN103300083A Method for improving bread baking characteristic by using recombination lipoxygenase |
| 09/17/2013 | US8535039 Blunt edge dough cutter |
| 09/17/2013 | CA2607582C Scheduling and tracking system and method for bakery products |
| 09/17/2013 | CA2591269C Microwaveable frozen foodstuff |
| 09/12/2013 | US20130236622 Method and apparatus for making a low density wafer product |
| 09/12/2013 | US20130236598 Method of Preparing a Heat-Treated Product |
| 09/11/2013 | CN102732496B Xylanase and application thereof |
| 09/10/2013 | CA2572855C Breadmaking methods and products |
| 09/05/2013 | US20130230622 Laminated flavored pastry and method of manufacturing thereof |
| 09/04/2013 | EP2632276A1 Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof |
| 09/04/2013 | EP2632275A1 Method and apparatus for cooking pizza. |
| 09/04/2013 | CN103275952A Middle temperature acidic amylase AMY-8 and gene and application thereof |
| 09/04/2013 | CN103275944A Proteins |
| 09/04/2013 | CN103275881A Freeze-tolerant active dry yeast suitable for fermentation of frozen dough |
| 09/04/2013 | CN102399768B Low temperature xylanase BA-XYL11a as well as gene and application |
| 08/29/2013 | US20130224350 Cupcake secret |
| 08/28/2013 | CN103262875A Steamed bread improver |
| 08/28/2013 | CN102715211B Bread processing technology |
| 08/28/2013 | CN102696724B Cake and processing process thereof |
| 08/22/2013 | US20130216651 Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase |
| 08/21/2013 | EP2627186A1 Preparation of baked product from dough |
| 08/21/2013 | CN101573037B Method of preparing a cake using phospholipase |
| 08/21/2013 | CN101505606B Formula and process for producing frozen sheeted dough |
| 08/20/2013 | US8512773 Method of making bread |
| 08/15/2013 | WO2013092335A3 Dough products having an open-cell structure and methods for making same |
| 08/14/2013 | CN1292028B Maltogenic alpha-amylase variants |
| 08/14/2013 | CN102604913B Preparation method and application of thermomyces lanuginosus lipase |
| 08/14/2013 | CN102480974B Ready-to-eat farinaceous product and a method for the preparation thereof |
| 08/13/2013 | CA2568338C Packaged powder composition for bakery |
| 08/07/2013 | CN103229934A Method for manufacturing steamed bun with high simplicity and rapidness and long shelf life |
| 08/07/2013 | CN103229794A Packaged powder composition for bakery |
| 08/06/2013 | CA2672557C Aqueous dough conditioning composition |
| 08/01/2013 | US20130196040 Method for cooking product using an electromagnetic oven |
| 08/01/2013 | US20130196033 Crisp Bread Snack Foods |
| 08/01/2013 | US20130196026 Dough composition |
| 08/01/2013 | DE102012100834A1 Einsatz von Essigsäurebakterien zur Herstellung von Backwaren Use of acetic acid bacteria for the production of bakery products |
| 07/31/2013 | CN103222495A Manufacture method for minor grain crops grain disc biscuit |
| 07/31/2013 | CN102792986B Demoulding oil for bread |
| 07/31/2013 | CN102613264B Leavening old dough juice, leavening composition and leavening process |
| 07/31/2013 | CN101600351B Method to produce cake with phospholipase a |
| 07/24/2013 | CN103210981A Fruit and vegetable vegetarian deep-fried dough stick and preparation method thereof |
| 07/24/2013 | CN103210969A Composite yeast for improving flavor of steamed bread, preparation method and steamed bread fermented by composition yeast |
| 07/18/2013 | WO2013054309A3 Prepared food for functional food |
| 07/18/2013 | US20130183406 Method for producing frozen bread dough which does not require thawing or fermentation step |
| 07/17/2013 | EP2613637A1 Bread mix comprising nixtamalized corn flour |
| 07/16/2013 | CA2704524C High fiber and high protein baked goods production |
| 07/16/2013 | CA2552729C Amylase |
| 07/10/2013 | CN103194401A Saccharomyces cerevisiae strain with strong anti-freezing capacity and application of saccharomyces cerevisiae strain to processing of frozen blank |
| 07/10/2013 | CN103190464A Method for making corncob black tea cookies |
| 07/10/2013 | CN103190461A Slow-ferment bread making method |
| 07/04/2013 | US20130173502 Preparation of An Edible Product From Dough |
| 07/03/2013 | EP2609808A1 Improved methods, products and uses relating to the preparation of dough. |
| 07/03/2013 | CN103181405A Yeast contained sugarless or low sugar bread ameliorant and preparation method thereof |
| 06/27/2013 | WO2013094897A1 Method for producing food using prickly pear cactus fruit |
| 06/27/2013 | WO2013092731A1 Method for making a dough with a glutamyl endopeptidase |
| 06/27/2013 | WO2013092335A2 Dough products having an open-cell structure and methods for making same |
| 06/27/2013 | CA2857928A1 Dough products having an open-cell structure and methods for making same |
| 06/26/2013 | CN102726480B Special demolding oil for waffle and preparation method of special demolding oil for waffle |
| 06/20/2013 | WO2013088920A1 Yeast having freezing stress resistance |
| 06/20/2013 | WO2013088045A1 Composition comprising an activated microbial biomass |
| 06/20/2013 | CA2857622A1 Yeast having resistance to freezing stress |
| 06/19/2013 | CN102113530B Bread improver and application thereof in bread making |
| 06/12/2013 | CN103141537A Whitening, chewiness-enhancing and anti-aging bread composite improver |
| 06/11/2013 | US8460723 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 06/11/2013 | CA2461123C Bgl3 beta-glucosidase and nucleic acids encoding the same |
| 06/06/2013 | WO2013082269A1 Supercritical fluid extrusion method, apparatus and system for making a food product |
| 06/06/2013 | US20130142932 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets |
| 06/06/2013 | CA2857282A1 Dough-based food products with a non-soluble granulated salt substitute |
| 06/04/2013 | US8455028 Method for conducting at least one cooking process |
| 05/30/2013 | WO2013077432A1 Mutant xylanase, manufacturing method and use therefor, and method for manufacturing saccharified lignocellulose |
| 05/30/2013 | US20130136823 Method of Preparing a Dough-Based Product |
| 05/30/2013 | CA2856676A1 Mutant xylanase, manufacturing method and use therefor, and method for manufacturing saccharified lignocellulose |
| 05/29/2013 | EP2595488A1 Process for preparing a baked product with anti -staling amylase and peptidase |
| 05/29/2013 | EP2595487A1 Process for producing a baked product having increased flavor stability with catalase and phospholipase |
| 05/29/2013 | CN101715297B Method for preparing a flour tortilla |
| 05/16/2013 | US20130122166 Automated multy layered parotta production process |
| 05/16/2013 | US20130122144 Glyceroglycolipid lipase |