| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 09/30/1999 | WO1999048377A1 Stable suspension of a particulate component |
| 09/29/1999 | EP0945511A2 Drying-resistant baker's yeast |
| 09/29/1999 | EP0945068A1 Fermentation tolerant predough |
| 09/29/1999 | EP0944325A1 Cooked dish |
| 09/29/1999 | EP0944324A1 Food product having a distinct phase and process and apparatus for producing such a product |
| 09/29/1999 | EP0833563B1 A method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 09/29/1999 | EP0687144B1 Yeast-leavened refrigerated dough products |
| 09/23/1999 | DE19811675A1 New baked snack food products useful for consumption with new season wines |
| 09/22/1999 | EP0943242A1 Granulated bread improver for the preparation of bakery products |
| 09/22/1999 | EP0942660A1 Food-induced antisecretory proteins |
| 09/22/1999 | EP0942655A1 Quick bread |
| 09/22/1999 | EP0942654A2 Method for production of stay-fresh baked goods |
| 09/22/1999 | CN1229435A Enzyme-containing granules and process for production thereof |
| 09/14/1999 | US5952034 Increasing the digestibility of food proteins by thioredoxin reduction |
| 09/10/1999 | WO1999044428A1 Crisping batter and crisping batter-coated food product |
| 09/10/1999 | CA2320844A1 Crisping batter and crisping batter-coated food product |
| 09/09/1999 | DE19809547A1 Bread dough for making spelt crispbread, especially suitable for persons allergic to wheat |
| 09/02/1999 | WO1999043794A1 Maltogenic alpha-amylase variants |
| 09/02/1999 | WO1999043793A1 Amylolytic enzyme variants |
| 09/02/1999 | WO1999043213A1 Granulated bread improver for the preparation of bakery products |
| 09/02/1999 | CA2759907A1 Maltogenic alpha-amylase variants |
| 09/02/1999 | CA2320813A1 Amylolytic enzyme variants |
| 09/01/1999 | EP0938846A1 Garnished toast |
| 09/01/1999 | EP0938845A1 Method of producing breads (with transglutaminase and partial protein hydrolysates) and enzym preparation |
| 09/01/1999 | CN1227057A Method for producing breads and enzyme preparation for producing breads |
| 08/27/1999 | CA2263041A1 Method for producing breads and enzyme preparation for producing breads |
| 08/25/1999 | EP0936868A2 Method for producing a one-way container, and mould needed for the application |
| 08/24/1999 | US5942262 Comprising protease, an enzyme, and flour; dough consistency that is between the consistency of bread dough and of fully hydrolyzed dough; substituting metabilusfite with the enzyme composition |
| 08/17/1999 | US5939109 Yeast-leavened refrigerated dough products |
| 08/12/1999 | WO1999039583A1 Method for continuous preparation of a garnished pastry |
| 08/04/1999 | CN1044431C Method for making round flat cakes by mixing dough with water |
| 08/03/1999 | US5932269 Leavened dough composition and method of preparing |
| 07/29/1999 | WO1999037158A1 Crusty garnished pastry after microwave baking |
| 07/28/1999 | EP0931457A1 Filled dough which is crusty after being microwaved |
| 07/27/1999 | CA2177980C Device for baking hollow pastry goods |
| 07/22/1999 | DE19801895A1 Oven operating under reduced internal pressure |
| 07/21/1999 | EP0930014A1 Cake dough containing fat and method for its production |
| 07/21/1999 | EP0929225A1 Method of preparing dough |
| 07/21/1999 | EP0929224A1 Method of preparing dough |
| 07/21/1999 | EP0769246A4 Process for producing culinary articles from flour using quick-frozen intermediate products |
| 07/21/1999 | CN1223551A Use of a deamidase in baking bread |
| 07/21/1999 | CN1223550A Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable |
| 07/21/1999 | CN1223095A Amylase added yeast for wheaten food |
| 07/21/1999 | CN1223094A Food oxidant added yeast for wheaten food |
| 07/20/1999 | CA2199729C Method of preparing potassium bromate replacer |
| 07/15/1999 | WO1999024558A3 Novel high-fermenting microorganisms |
| 07/13/1999 | US5922579 Degrading xylan-containing substrates using enzyme from chaetomium thermophilium fungus; for bleaching wood pulp, in feed, in baking food |
| 07/07/1999 | EP0927518A1 Instant dry yeast for use in frozen dough-baking process |
| 07/01/1999 | WO1999031990A1 Carbohydrate oxidase and use thereof in baking |
| 06/29/1999 | US5916609 Baker's yeast and a method producing it |
| 06/29/1999 | US5916607 Process for increasing the volume of a baked product |
| 06/22/1999 | US5914259 Production of aminopeptidases form aspergillus niger |
| 06/16/1999 | EP0921727A1 Food product emitting sound signal |
| 06/15/1999 | US5912031 Foods with fat replacements, from cereal replacements |
| 06/09/1999 | EP0921190A2 Frozen dough-resistant and high-sugar dough-resistant, practical baker's yeast |
| 06/08/1999 | CA2013612C Multi-component food product comprising a protective barrier, a process for its production and a composition for carrying out the process |
| 06/02/1999 | EP0919131A2 Compaction of dough conditioners |
| 06/02/1999 | DE19800132A1 New wafers for ice-cream |
| 05/25/1999 | US5906764 Method of and apparatus for baking dough |
| 05/25/1999 | CA2216629A1 Enzyme system |
| 05/20/1999 | WO1999024558A2 Novel high-fermenting microorganisms |
| 05/19/1999 | EP0915659A1 Use of a branching enzyme in baking |
| 05/19/1999 | CN1216902A Use of branching enzyme in baking |
| 05/19/1999 | CN1216901A Use of dextrin glycosyl transferase in baking |
| 05/14/1999 | WO1999023225A1 Novel high-fermenting microorganisms |
| 05/06/1999 | WO1999021426A1 A method for supplying at least water and liquid yeast to a mixing chamber as well as a device for carrying out such a method |
| 05/06/1999 | EP0913468A2 Bread improving comüposition |
| 05/06/1999 | EP0913092A2 Dough composition and preparation thereof |
| 05/06/1999 | EP0912100A1 Use of a deamidase in baking |
| 05/05/1999 | CN1216061A Protein with phospholipase activity |
| 05/04/1999 | US5899353 Ice cream cone cake holder |
| 05/04/1999 | CA2119794C Method for increasing expansion and improving texture of fiber fortified extruded food products |
| 04/29/1999 | WO1999020122A1 Increasing the digestibility of food proteins by thioredoxin reduction |
| 04/29/1999 | WO1999020113A1 A method of producing a mixture and a baking plant |
| 04/28/1999 | EP0910631A2 Enzyme-containing granules and process for the production thereof |
| 04/28/1999 | EP0814667A4 Baking improver/dough conditioner |
| 04/15/1999 | WO1999017621A1 Method of manufacturing food products |
| 04/15/1999 | CA2305792A1 Method of manufacturing food products |
| 04/14/1999 | EP0908101A2 Procedure for the preparation of a granulated bread product |
| 04/14/1999 | EP0908092A2 Method for producing flat blocks of butter or foodstuffs of similar consistency and flat blocks of foodstuff |
| 04/14/1999 | EP0907323A1 Method of manufacturing edible waffle products |
| 04/14/1999 | EP0907321A2 Method and devices for production of edible, thin moulded structures which are at least partially or completely decomposable |
| 04/14/1999 | EP0765122B1 Method for producing a dehydrated sourdough, and sourdough thus obtained |
| 04/07/1999 | EP0906022A1 Use of a dextrin glycosyl transferase in baking |
| 04/07/1999 | CN1212841A Fermentation flavors for bakery products |
| 04/06/1999 | CA2062966C Method of preparing a frozen yeast dough product |
| 03/31/1999 | EP0904696A2 Method and apparatus for producing a dough disk |
| 03/31/1999 | EP0904386A2 alpha-GLUCURONIDASES OF ASPERGILLUS, PRODUCTION THEREOF AND THEIR USES |
| 03/31/1999 | EP0904357A1 Protein with phospholipase activity |
| 03/30/1999 | US5888572 In a spiral convection oven with a waterbath |
| 03/29/1999 | CA2246819A1 Method and apparatus for producing a dough disk |
| 03/24/1999 | EP0903082A1 Fermentation flavors for bakery products |
| 03/23/1999 | US5885819 Genetic engineered hybrid dna encoding xylanase, used for degrading plant cell wall components e.g. in the preparation of animal feeds, in food baking, in papermaking and pulp industry and separation of wheat into starch and gluten |
| 03/23/1999 | US5885632 Preparing a koji preparation by cooking pulse crop, cooling said cooked pulse crop, adding water into said pulse crop, mixing a koji starter into said pulse crop, incubating said pulse crop while stirring, and hydrolyzing |
| 03/18/1999 | DE19740737A1 Production of preformed flat butter or other foodstuff portions e.g. for caterer or baker |
| 03/17/1999 | EP0901754A2 Device for the rapid preparation of a cake in a microwave-oven |
| 03/16/1999 | CA2128174C Food release compositions with organic fluidizing agents |
| 03/16/1999 | CA2066882C Strains of bread-making yeast, a process for obtaining the same, and the corresponding fresh and dry new yeasts |
| 03/15/1999 | CA2215473A1 Fermentation flavors for bakery products |
| 03/09/1999 | US5879664 Isolated active enzyme obtained from aspergillus |