Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 8 - Methods for preparing dough or for baking
Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
05/1996
05/17/1996WO1996013978A1 Cake container and method of manufacturing same
05/15/1996EP0594747B1 Yeast-leavened refrigerated dough products
05/09/1996WO1996013170A1 Muffin tray and process for baking muffins
05/07/1996US5514395 Filled bagel dough product and method
05/07/1996US5514386 Mixing flour, water and yeast; letting yeast generate carbon dioxide to proof dough; heating dough to at least the threshold inactivation temperature of yeast; storing dough at refrigeration temperature; saccharomyces yeast strain
05/02/1996WO1996012799A1 Neutralization of foof allergens by thioredoxin
05/01/1996EP0708825A1 A fungal protein disulfide isomerase
05/01/1996EP0708599A1 Method for the manufacture of a food product in a pastry case and products so obtained
05/01/1996EP0674478A4 Apparatus and method for producing a stress free continuous dough stream.
04/1996
04/25/1996DE4443230C1 Continuous prodn. of pre-dough for sweet yeast dough
04/24/1996EP0707641A1 An enzyme with protease activity
04/23/1996US5510129 Potassium bromate replacer composition
04/23/1996US5510127 Process for making bread in an automatic bread maker
04/23/1996US5510126 Improver composition for wheat flour tortillas comprising yeast which has been subjected to drying, heating and/or grinding
04/17/1996EP0706325A1 Apparatus and process for extruding laminated dough products
04/16/1996US5508049 Pizza pie with concentric rings of crust
04/16/1996US5508047 Catabolite non-repressed substrate-limited yeast strains and method of making
04/11/1996WO1996006935A3 Arabinoxylan degrading enzymes
04/10/1996EP0705538A1 Improvement of bread doughs
04/09/1996US5505971 Process for the manufacture of expanded hollow confectionery
04/02/1996US5503866 Releasing compositions for food contact surfaces
03/1996
03/28/1996WO1996008972A1 Method of preparing potassium bromate replacer
03/27/1996EP0702519A1 Use of laccase in baking
03/20/1996EP0701403A1 Use of peroxidase in baking
03/20/1996CN1031308C Method for using additive and baker's yeast
03/19/1996US5500231 Fermented sour dough and method of making
03/13/1996EP0700636A2 Method for preparing frozen baker's dough
03/13/1996EP0700431A1 Proline iminopeptidase, process for its preparation and its use in the flavouring of food compositions
03/12/1996CA1338129C Production of cookies with extrusion and post extrusion baking
03/08/1996CA2157718A1 Bread doughs
03/07/1996WO1996006935A2 Arabinoxylan degrading enzymes
03/07/1996WO1996006536A1 Baking improver/dough conditioner
03/07/1996DE4445179C1 Leavened dough processing for baking purposes
03/07/1996DE4432413A1 Biscuits with a chocolate, ice cream or jam filling
03/07/1996CA2186630A1 Baking improver/dough conditioner
03/07/1996CA2174844A1 Arabinoxylan degrading enzymes
03/06/1996CN1118007A Low-temperature inactive industrial baker's yeast
03/06/1996CN1117797A Instant noodles made from maize meal and processing method thereof
02/1996
02/28/1996EP0697815A1 Method for obtaining a pizza quickly cooked
02/27/1996US5494686 Substrate-limited yeast-leavened refrigerated dough products
02/27/1996US5493958 Sandwich preparation apparatus
02/27/1996CA2040670C Method and apparatus for manufacturing continuous sheets of bread dough
02/20/1996US5492702 Substrate-limited yeast-leavened refrigerated dough products
02/08/1996DE4427803A1 Dough prepn. from flour with wheat fraction at reduced energy consumption
02/07/1996EP0695349A1 Enzymes with xylanase activity from aspergillus aculeatus
01/1996
01/25/1996DE4426702A1 Dough kneading assembly sub-divided into stages with discrete inlet and cooling
01/24/1996EP0692937A1 Human food product derived from cereal grains and process
01/23/1996US5486367 Enzymatic method for accelerating fermentation of comestible products
01/18/1996WO1996001323A1 Alpha amylase from thermomyces lanuginosus
01/18/1996WO1996001056A1 Food release compositions with organic fluidizing agents
01/17/1996EP0514550B1 Process for producing bread dough
01/10/1996EP0691078A2 Method for the industrial preparation of pizzas of pizzeria or pizza napoletana type
01/02/1996US5480798 Baker's yeast having a low temperature inactivation property
01/02/1996US5480669 Adding starch resistant to amylase digestion to cereal and pasta dough
12/1995
12/27/1995EP0688504A1 Process for preparing a whey product and its use
12/27/1995EP0538253B1 Process for baked goods and products therefrom
12/21/1995WO1995034482A1 Environment-friendly packaging material prepared from a dough by baking, particularly for packaging fatty or oily foods
12/21/1995WO1995034214A1 Method for producing a dehydrated sourdough, and sourdough thus obtained
12/20/1995EP0687414A1 Bread improving composition
12/20/1995EP0687413A1 Method of preparing pizzas, especially pizza bases
12/20/1995EP0687144A1 Yeast-leavened refrigerated dough products
12/20/1995CN1113413A Baking and pastry product with long conservation
12/18/1995CA2151978A1 Bread improving composition
12/13/1995EP0686349A2 Method for the industrial preparation of long fermentation bread
12/13/1995EP0686348A1 Bread quality-improving composition and bread producing process using the same
12/05/1995US5472863 Trehalose-releasing enzyme
11/1995
11/30/1995WO1995031905A1 Fillable muffin and process for manufacture
11/29/1995EP0684308A1 Process for production of a biomass, use of the resulting biomass and bread leavening agent
11/29/1995EP0684306A1 Process for production of biomass from a cereal medium, use of the obtained products and bread leavening agent
11/29/1995EP0683982A1 A bakery product with a high yoghurt content
11/29/1995EP0683634A1 Pizza pie mold and method of use
11/29/1995CN1112603A Food ingredients obtained by fermentation with S. boulardii and foods containing them
11/24/1995CA2149072A1 Bakery product with a high yogurt content
11/23/1995WO1995031533A1 AN ENZYME WITH ENDO-1,3(4)-β-GLUCANASE ACTIVITY
11/22/1995EP0682877A1 Process for producing product from pulse and food containing product from pulse
11/16/1995WO1995030344A1 Microwave cookable food coating
11/16/1995WO1995030333A1 Manufacture of baked farinaceous foodstuffs
11/16/1995CA2190013A1 Manufacture of baked farinaceous foodstuffs
11/16/1995CA2189670A1 Microwave cookable food coating
11/09/1995WO1995029996A1 Alkaline glucose oxidase
11/09/1995CA2189542A1 Alkaline glucose oxidase
11/08/1995EP0680698A1 Process for making foamed or partially foamed food products by 2-step cooking and products obtained
11/02/1995WO1995028844A1 Method for the manufacture of a food product in a pastry case and products so obtained
10/1995
10/19/1995WO1995027779A1 Bacterial xylanase
10/19/1995WO1995027407A1 Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase
10/19/1995CA2187636A1 Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase
10/17/1995US5458415 Apparatus for making bread
10/11/1995EP0676142A1 Mother dough
10/05/1995WO1995026398A1 A modified cellulase and an enzyme preparation comprising a modified cellulase
10/04/1995EP0674834A2 Pretzel and method for preparation of the same
10/04/1995EP0674478A1 Apparatus and method for producing a stress free continuous dough stream
10/03/1995US5454295 Oven for baking pizza
09/1995
09/27/1995EP0673604A1 Method for producing baked pastry products
09/21/1995WO1995024830A1 Supercritical fluid extrusion process and apparatus
09/20/1995EP0672127A1 Use of thiol redox proteins for reducing disulfide bonds
09/19/1995US5451413 Yeast derivative and method to improve bread quality
09/12/1995US5448943 Apparatus for preparing folded articles from sheet materials
09/08/1995WO1995023515A1 Use of xylanase in baking
09/05/1995US5447739 Misted microwave pancakes
09/05/1995US5447738 Baked goods
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