Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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12/21/2000 | DE19927935A1 Material und Vorrichtung zum Transportieren und Fertigstellen von Rohteigen Materials and apparatus for transporting and Finish of Rohteigen |
12/21/2000 | CA2374062A1 Leavened dough extrusion process |
12/20/2000 | EP1060669A2 Device and method for transporting and finishing of dough |
12/19/2000 | US6162628 Enzymatic polypeptide which retards or prevents degradation/aging of baked goods |
12/14/2000 | WO2000075295A1 Chemically modified lipolytic enzyme |
12/13/2000 | EP1058724A1 Maltogenic alpha-amylase variants |
12/13/2000 | CN1276703A Method of mfg. food products |
12/12/2000 | US6159725 Transformed yeast strains |
12/07/2000 | WO2000072687A1 Shelf stable brownie batter article and method of preparation |
12/06/2000 | EP1056345A1 Granulated bread improver for the preparation of bakery products |
12/05/2000 | US6156364 Method of forming proofed dough for baked goods in a predetermined shape |
11/30/2000 | WO2000071728A1 Recombinant bacterial phytases and uses thereof |
11/30/2000 | CA2374532A1 Recombinant bacterial phytases and uses thereof |
11/28/2000 | US6153239 Method for producing a single-use container and mold for practicing the method |
11/23/2000 | DE19922988A1 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 |
11/22/2000 | CN1273778A Steamed egg-alga bread and its processing technology |
11/21/2000 | US6149960 Process and formulation for a chemically leavened dough or bakery product |
11/14/2000 | US6146679 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 |
11/07/2000 | US6143546 Nucleotide sequence that codes a proteolytic enzyme; for preparing bread products; for producing proteins and/or protein hydrosylates that give foods favorable flavors |
11/07/2000 | US6143545 Nucleotide sequence coding phospholipase; for removal of non-hydratable phosphatides from crude oils |
11/07/2000 | US6143543 Nucleotide sequence coding a hydrolase; for use in food processing |
10/31/2000 | US6140096 Nucleotide sequence coding polypeptide with hydrolase activity; for the degradation of glucans, plant cell walls and microorganism cell walls |
10/31/2000 | US6140094 Aspergillus hydrolase; for degumming vegetable oils; for preparation of foods |
10/31/2000 | US6139885 Spreading toast with fat before packaging |
10/26/2000 | DE19918241A1 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 |
10/24/2000 | US6136772 Enzyme-containing granules and process for the production thereof |
10/19/2000 | WO2000060946A1 System and method for producing par-baked pizza crusts |
10/12/2000 | WO2000059308A1 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
10/12/2000 | WO2000059307A1 Preparation of dough and baked products |
10/12/2000 | CA2366744A1 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
10/11/2000 | EP1041890A1 Carbohydrate oxidase and use thereof in baking |
10/11/2000 | EP0730414B1 Method of production of extruded, cereal-based fried food containing gum such as carboxymethylcellulose |
10/10/2000 | US6129926 Flash flow processing of thermoplastic polymers and products made therefrom |
10/10/2000 | US6129009 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable |
10/05/2000 | WO2000058447A1 Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product |
10/05/2000 | WO2000057710A1 Method for the production of a pizza-type food product for hand consumption, device for carrying out said method and product thus obtained. |
10/04/2000 | EP0708599B1 Method for the manufacture of a food product in a pastry case and products so obtained |
10/04/2000 | CN1268976A Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same |
10/03/2000 | US6127137 Derived from hyphozyma, capable of hydrolzying both fatty acyl groups form phospholipid, and free of lipase activity; for oil degumming |
10/03/2000 | US6126977 Multilayer laminated pizza crust made of dough sheets that heve ben stretched, folded, punctured and cutting then baking |
09/21/2000 | DE19912072A1 Producing and marketing churros involves deep freezing cinnamon dough sticks of standard size after frying |
09/20/2000 | EP1036841A1 Sugar super-tolerant yeast for confectionery and bakery |
09/20/2000 | EP0600865B1 Xylanase production |
09/19/2000 | US6120811 Microgranule for food/feed applications and process of making |
09/14/2000 | WO2000053023A1 Intraoral stimulating implement |
09/14/2000 | DE19908738A1 Preparation of cake mixture from sugar, egg, fat and commercial pudding powder, is simple and quick |
09/13/2000 | EP1034702A1 Process for producing baked snacks |
09/06/2000 | EP1032273A1 A method of producing a mixture and a baking plant |
09/06/2000 | EP0725572B1 Method of production of extruded cereal-based fried food containing added protein |
09/05/2000 | US6114504 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 |
09/05/2000 | US6113956 Food preparation method |
09/05/2000 | US6113952 Rolling yeast dough containing flour, water, d-gluconolactone and water retention agent; folding to laminate fat layers |
09/05/2000 | US6113951 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 |
08/31/2000 | WO2000049878A1 Betaine and bakery products |
08/30/2000 | CN1265142A Modified polypeptide |
08/29/2000 | US6110511 Fruit particle analog |
08/29/2000 | US6110508 Use of lipase in baking |
08/23/2000 | EP0986934A4 An additive for controlling microwave heating rates |
08/23/2000 | EP0936868B1 Method for producing a one-way container, and mould needed for the application |
08/22/2000 | US6106887 Process for obtaining a modified cereal flour |
08/16/2000 | EP1026961A1 Method of manufacturing food products |
08/15/2000 | US6103505 Polypeptide exhibiting phospholipase activity; for the hydrolysis of fatty acyl groups in food production |
08/10/2000 | WO2000045647A1 Masa based food products modified with an enzyme or a reducing agent |
08/03/2000 | WO2000044781A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
08/03/2000 | WO2000044231A1 Blunt edge dough cutter |
08/03/2000 | CA2368214A1 Alleviation of the allergenic potential of airborne and contact allergens by thioredoxin |
08/03/2000 | CA2360520A1 Blunt edge dough cutter |
08/02/2000 | EP1022958A1 Increasing the digestibility of food proteins by thioredoxin reduction |
07/26/2000 | CN1054730C Buckwheat starch syrup in powder form and method for preparing the same |
07/25/2000 | US6093437 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 |
07/20/2000 | WO2000027215A8 Methods for using a glucose isomerase in baking |
07/19/2000 | EP1020523A2 Recombinant hexose oxidase, a method of producing same and use of such enzyme |
07/13/2000 | WO2000040100A1 Food particulate |
07/13/2000 | CA2704978A1 Food particulate |
07/12/2000 | EP0584228B1 A method of producing thermoplastic polymeric material |
07/06/2000 | WO2000039289A2 Endo-beta-1,4-xylanase inhibitor aus weizenmehl und seine wirkung auf verschiedene xylanasen |
07/06/2000 | WO2000038529A1 Method for producing cereal bread |
07/05/2000 | CN1259019A Process for the production of hollow baked confectionery |
07/05/2000 | CN1054026C Synthetic yeast enzyme |
07/04/2000 | US6083538 Bread improving composition |
06/27/2000 | US6080567 Enzymes with xylanase activity from Aspergillus aculeatus |
06/27/2000 | US6080438 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 |
06/22/2000 | WO2000035290A1 Proofer and process for producing extended shelf life yeast-raised baked goods and extended shelf life yeast-raised baked goods |
06/20/2000 | US6077550 Adding yeast from saccharomyces exhibiting cold-sensitive fermentation to dough |
06/14/2000 | CN1256706A Non-drying viscous agent for treating surfaces |
06/08/2000 | WO2000032758A1 Lipolytic enzyme variants |
06/08/2000 | DE19855352A1 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 |
06/08/2000 | CA2715086A1 Lipolytic enzyme variants |
06/07/2000 | EP0790774B1 Dry bakery products and a process for their preparation |
05/30/2000 | US6068864 Method of imparting resistance to moisture and texture degradation to a baked product |
05/30/2000 | US6068863 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 |
05/30/2000 | US6067897 Apparatus for producing a dough disk |
05/24/2000 | EP1002102A1 Cellulose degrading enzymes of aspergillus |
05/24/2000 | EP1002064A1 A modified polypeptide |
05/23/2000 | US6066356 Genetic engineering; animal feeds; foods |
05/23/2000 | US6066343 Incubating dough comprising lactobacillus auxotrophic for anamino acid until exhausted; wheat and/or rye bread |
05/18/2000 | WO2000027215A1 Methods for using a glucose isomerase in baking |
05/18/2000 | WO2000027208A1 Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
05/18/2000 | CA2848113A1 Polypeptides having lysophospholipase activity and nucleic acids encoding same |
05/17/2000 | EP1001033A2 Process for the valorization of starch into lactic acid-containing products, and obtained products |