Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
12/2000
12/21/2000DE19927935A1 Material und Vorrichtung zum Transportieren und Fertigstellen von Rohteigen Materials and apparatus for transporting and Finish of Rohteigen
12/21/2000CA2374062A1 Leavened dough extrusion process
12/20/2000EP1060669A2 Device and method for transporting and finishing of dough
12/19/2000US6162628 Enzymatic polypeptide which retards or prevents degradation/aging of baked goods
12/14/2000WO2000075295A1 Chemically modified lipolytic enzyme
12/13/2000EP1058724A1 Maltogenic alpha-amylase variants
12/13/2000CN1276703A Method of mfg. food products
12/12/2000US6159725 Transformed yeast strains
12/07/2000WO2000072687A1 Shelf stable brownie batter article and method of preparation
12/06/2000EP1056345A1 Granulated bread improver for the preparation of bakery products
12/05/2000US6156364 Method of forming proofed dough for baked goods in a predetermined shape
11/2000
11/30/2000WO2000071728A1 Recombinant bacterial phytases and uses thereof
11/30/2000CA2374532A1 Recombinant bacterial phytases and uses thereof
11/28/2000US6153239 Method for producing a single-use container and mold for practicing the method
11/23/2000DE19922988A1 Bread product, for further processing to a bread snack, is produced by providing cuts in a rolled dough strip and using a tool to cut out a dough piece of the desired shape
11/22/2000CN1273778A Steamed egg-alga bread and its processing technology
11/21/2000US6149960 Process and formulation for a chemically leavened dough or bakery product
11/14/2000US6146679 Cereal-based pre-mix including first sensory component which includes flavoring and/or coloring compounds is fed into hopper and into extruder at controlled rate; liquid component including second sensory component is injected into extrudate
11/07/2000US6143546 Nucleotide sequence that codes a proteolytic enzyme; for preparing bread products; for producing proteins and/or protein hydrosylates that give foods favorable flavors
11/07/2000US6143545 Nucleotide sequence coding phospholipase; for removal of non-hydratable phosphatides from crude oils
11/07/2000US6143543 Nucleotide sequence coding a hydrolase; for use in food processing
10/2000
10/31/2000US6140096 Nucleotide sequence coding polypeptide with hydrolase activity; for the degradation of glucans, plant cell walls and microorganism cell walls
10/31/2000US6140094 Aspergillus hydrolase; for degumming vegetable oils; for preparation of foods
10/31/2000US6139885 Spreading toast with fat before packaging
10/26/2000DE19918241A1 Yeast-risen pastry products such as bread rolls made without addition of enzymes, emulsifiers and/or stabilizers by adding a gas mixture of oxygen and nitrogen during kneading of the dough
10/24/2000US6136772 Enzyme-containing granules and process for the production thereof
10/19/2000WO2000060946A1 System and method for producing par-baked pizza crusts
10/12/2000WO2000059308A1 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
10/12/2000WO2000059307A1 Preparation of dough and baked products
10/12/2000CA2366744A1 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
10/11/2000EP1041890A1 Carbohydrate oxidase and use thereof in baking
10/11/2000EP0730414B1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose
10/10/2000US6129926 Flash flow processing of thermoplastic polymers and products made therefrom
10/10/2000US6129009 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable
10/05/2000WO2000058447A1 Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
10/05/2000WO2000057710A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained.
10/04/2000EP0708599B1 Method for the manufacture of a food product in a pastry case and products so obtained
10/04/2000CN1268976A Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same
10/03/2000US6127137 Derived from hyphozyma, capable of hydrolzying both fatty acyl groups form phospholipid, and free of lipase activity; for oil degumming
10/03/2000US6126977 Multilayer laminated pizza crust made of dough sheets that heve ben stretched, folded, punctured and cutting then baking
09/2000
09/21/2000DE19912072A1 Producing and marketing churros involves deep freezing cinnamon dough sticks of standard size after frying
09/20/2000EP1036841A1 Sugar super-tolerant yeast for confectionery and bakery
09/20/2000EP0600865B1 Xylanase production
09/19/2000US6120811 Microgranule for food/feed applications and process of making
09/14/2000WO2000053023A1 Intraoral stimulating implement
09/14/2000DE19908738A1 Preparation of cake mixture from sugar, egg, fat and commercial pudding powder, is simple and quick
09/13/2000EP1034702A1 Process for producing baked snacks
09/06/2000EP1032273A1 A method of producing a mixture and a baking plant
09/06/2000EP0725572B1 Method of production of extruded cereal-based fried food containing added protein
09/05/2000US6114504 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
09/05/2000US6113956 Food preparation method
09/05/2000US6113952 Rolling yeast dough containing flour, water, d-gluconolactone and water retention agent; folding to laminate fat layers
09/05/2000US6113951 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
08/2000
08/31/2000WO2000049878A1 Betaine and bakery products
08/30/2000CN1265142A Modified polypeptide
08/29/2000US6110511 Fruit particle analog
08/29/2000US6110508 Use of lipase in baking
08/23/2000EP0986934A4 An additive for controlling microwave heating rates
08/23/2000EP0936868B1 Method for producing a one-way container, and mould needed for the application
08/22/2000US6106887 Process for obtaining a modified cereal flour
08/16/2000EP1026961A1 Method of manufacturing food products
08/15/2000US6103505 Polypeptide exhibiting phospholipase activity; for the hydrolysis of fatty acyl groups in food production
08/10/2000WO2000045647A1 Masa based food products modified with an enzyme or a reducing agent
08/03/2000WO2000044781A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
08/03/2000WO2000044231A1 Blunt edge dough cutter
08/03/2000CA2368214A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin
08/03/2000CA2360520A1 Blunt edge dough cutter
08/02/2000EP1022958A1 Increasing the digestibility of food proteins by thioredoxin reduction
07/2000
07/26/2000CN1054730C Buckwheat starch syrup in powder form and method for preparing the same
07/25/2000US6093437 Forming a cookie from a high melting-point shortening and par-baking the cookies to have a moisture level greater than 5%; the cookie can be placed in a toaster and heated to taste like fresh baked cookies without burning or dripping fat
07/20/2000WO2000027215A8 Methods for using a glucose isomerase in baking
07/19/2000EP1020523A2 Recombinant hexose oxidase, a method of producing same and use of such enzyme
07/13/2000WO2000040100A1 Food particulate
07/13/2000CA2704978A1 Food particulate
07/12/2000EP0584228B1 A method of producing thermoplastic polymeric material
07/06/2000WO2000039289A2 Endo-beta-1,4-xylanase inhibitor aus weizenmehl und seine wirkung auf verschiedene xylanasen
07/06/2000WO2000038529A1 Method for producing cereal bread
07/05/2000CN1259019A Process for the production of hollow baked confectionery
07/05/2000CN1054026C Synthetic yeast enzyme
07/04/2000US6083538 Bread improving composition
06/2000
06/27/2000US6080567 Enzymes with xylanase activity from Aspergillus aculeatus
06/27/2000US6080438 Positioning the food products on an endless, substantially fluid impermeable conveyor belt and heating the food products from below for forming surface crust layer on the bottom side of the food products
06/22/2000WO2000035290A1 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods
06/20/2000US6077550 Adding yeast from saccharomyces exhibiting cold-sensitive fermentation to dough
06/14/2000CN1256706A Non-drying viscous agent for treating surfaces
06/08/2000WO2000032758A1 Lipolytic enzyme variants
06/08/2000DE19855352A1 Breadmaking additive for preparation of doughs with improved consistency and gas-holding capability comprises mixture of glucose-oxidase/catalase, exo-amylase and endo-amylase enzymes
06/08/2000CA2715086A1 Lipolytic enzyme variants
06/07/2000EP0790774B1 Dry bakery products and a process for their preparation
05/2000
05/30/2000US6068864 Method of imparting resistance to moisture and texture degradation to a baked product
05/30/2000US6068863 Treating a starch in water with a carbohydrase; combining it with water, starch, vegetable oil, and lecithin, heating, drying, mixing powder with wheat flour, water, sugar, salt, emulsifier, amylase, fat, gluten and milk to obtain dough
05/30/2000US6067897 Apparatus for producing a dough disk
05/24/2000EP1002102A1 Cellulose degrading enzymes of aspergillus
05/24/2000EP1002064A1 A modified polypeptide
05/23/2000US6066356 Genetic engineering; animal feeds; foods
05/23/2000US6066343 Incubating dough comprising lactobacillus auxotrophic for anamino acid until exhausted; wheat and/or rye bread
05/18/2000WO2000027215A1 Methods for using a glucose isomerase in baking
05/18/2000WO2000027208A1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby
05/18/2000CA2848113A1 Polypeptides having lysophospholipase activity and nucleic acids encoding same
05/17/2000EP1001033A2 Process for the valorization of starch into lactic acid-containing products, and obtained products
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