| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 05/15/2013 | CN103098838A Method for making pastries by using quick-freezing dough |
| 05/15/2013 | CN101312651B Manufacturing method and manufacturing apparatus of annual-ring shaped cake |
| 05/10/2013 | WO2012127297A3 Method for making bread |
| 05/08/2013 | EP2587926A1 Method and apparatus for making a low density wafer product |
| 05/08/2013 | CN103087930A Sporidiobolus pararoseus strain and application thereof in foods and feeds |
| 05/08/2013 | CN103082185A Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread |
| 05/07/2013 | US8435578 Methods and systems to prepare yeasted dough products |
| 05/02/2013 | US20130108744 Method for producing non-fried food |
| 05/02/2013 | US20130108737 Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles |
| 05/02/2013 | US20130108736 Method for improving the quality of bread, etc. |
| 05/01/2013 | CN103070349A Steamed bread rich in nano-selenium and preparation process thereof |
| 05/01/2013 | CN103070209A Method for mixed dough leavening by multiple strains |
| 04/24/2013 | CN103059118A Polypeptides comprising an ice-binding activity |
| 04/18/2013 | US20130095222 Bread and method for making |
| 04/17/2013 | EP2579727A1 Enzymatic flour correction |
| 04/17/2013 | CN103039577A Method for improving quality of whole-wheat biscuit |
| 04/17/2013 | CN102154137B Temperature tolerance Saccharomyces cerevisiae and application thereof |
| 04/11/2013 | WO2013051561A1 Anti-fungal agent for processed cereal foods |
| 04/11/2013 | DE102011054244A1 Grain flour mixture for baked goods, such as bread, pizza or pretzels, is made of different biological source, seed oil residue or crop oil residue, where seed oil residue or crop oil residue is provided from extraction of edible oils |
| 04/11/2013 | DE102004026387B4 Verfahren und Vorrichtung zur Formung eines backfertigen, schlusslosen Teigrings sowie Verfahren zur Herstellung eines Ringgebäcks aus einem derart vorgeformten Teigring Method and apparatus for forming a finished back, loose connection Teigrings and method for producing a pastry ring from such a preformed ring of pastry |
| 04/10/2013 | EP2578090A1 New probiotic strains |
| 04/10/2013 | CN103037698A Fermented bakery dough tolerant to proofing |
| 04/10/2013 | CN102083320B Quick corn nixtamalization process |
| 04/09/2013 | US8414940 Fermenting processed food before cooking in an agitated aqueous medium with a microorganism used for food fermentations so as to ferment sugars in the food sufficiently to reduce the acrylamide production upon cooking; cooking |
| 04/03/2013 | CN103004933A Whole-wheat soda biscuit and manufacture method thereof |
| 04/03/2013 | CN101889596B Dough composition for frying and method of producing fried dough composition |
| 03/27/2013 | CN102994480A Xylanase and pichia pastoris engineering bacteria for recombining and expressing xylanase |
| 03/27/2013 | CN102994471A Lipase mutant with increased optimum temperature and application of lipase mutant with increased optimum temperature |
| 03/23/2013 | CA2790872A1 Apparatus for and method of processing a foodstuff, in particular for processing dough |
| 03/21/2013 | US20130071546 Retort sterilization device, heating device, heat sterilization method, and heat treatment method |
| 03/20/2013 | CN102972461A Dumpling flour, formula for making dumpling wrappers by using same, as well as dough kneading method |
| 03/14/2013 | US20130065270 Non-Recombinant Saccharomyces Strains that Grow on Xylose |
| 03/14/2013 | US20130064926 Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets |
| 03/14/2013 | US20130064925 Packaged, Non-Developed Dough Product in Low Pressure Package, and Related Compositions and Methods |
| 03/13/2013 | CN102428988B Production method of reducing generation of acrylamide in bread |
| 03/12/2013 | US8394436 Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared |
| 03/12/2013 | US8394435 Adding a xylanase polypeptide to a dough, leavening, and heating the dough; polypeptide is encoded by a DNA sequence which can hybridize at 41 degrees C; increased shelf life |
| 03/07/2013 | US20130059031 Use of an anti-staling enzyme mixture in the preparation of baked bread |
| 03/05/2013 | US8389033 Modified industrial yeast strains |
| 02/28/2013 | WO2013028071A1 Use of an anti-staling enzyme mixture in the preparation of baked bread |
| 02/27/2013 | EP2561761A1 Method for manufacturing crackers from thin armenian lavash bread (embodiments) |
| 02/26/2013 | US8383173 Method of making bread |
| 02/21/2013 | WO2013024056A1 Novel sourdough compositions and methods for their preparation |
| 02/21/2013 | US20130045304 Bran modification |
| 02/21/2013 | US20130045303 Frozen dough for microwaveable food, its preparing method and the use thereof for processing microwavable fried fritters |
| 02/21/2013 | US20130045302 Screening Method |
| 02/21/2013 | CA2841206A1 Novel sourdough compositions and methods for their preparation |
| 02/14/2013 | US20130040016 Allergen-free compositions |
| 02/13/2013 | CN102919297A Method for producing frozen dough by using solid honey in antifreeze fermentation mode |
| 02/12/2013 | US8372620 Using fungal xylanase to prepare dough which is less sticky; food processing; food treatment; enzyme inhibitors |
| 02/07/2013 | WO2013019148A1 Method for producing bread from aerated dough |
| 02/07/2013 | US20130034635 Fried food product on a stick |
| 02/07/2013 | US20130034627 Lipid acyltransferase proteins and methods of making them |
| 02/07/2013 | CA2841349A1 Method for production of bread from aerated dough |
| 02/06/2013 | EP2554666A1 A process of obtaining ethanol without glucoamylase using pseudomonas saccharophila G4-amylase and variants thereof |
| 02/06/2013 | CN102907589A Multistage variable temperature drying technique for Choerospondias cake food |
| 02/06/2013 | CN102907588A Multi-stage variable temperature drying process of wild green plum cake and navel orange cake |
| 02/06/2013 | CN102907467A Preparation method of bun with hypertension relieving function |
| 01/31/2013 | WO2013014308A1 Bread having improved texture and taste and method for producing same |
| 01/31/2013 | US20130029025 Reduced fat bakery emulsion and use of such an emulsion in the preparation of puff pastry |
| 01/31/2013 | US20130029014 Method and apparatus for making a hollow baked product |
| 01/31/2013 | US20130029010 Process For Preparing An Enzyme Containing Granule |
| 01/30/2013 | CN102905536A Compositions rich in arabinoxylan oligosaccharides |
| 01/30/2013 | CN102899275A Method for preparing directed vat starter for making steamed breads |
| 01/29/2013 | US8361529 Xylanase |
| 01/29/2013 | US8361526 Method of preparing a dough-based product |
| 01/29/2013 | CA2499445C Flour based food product comprising thermostable alpha-amylase |
| 01/23/2013 | EP2548946A1 Process for producing granular and microbiologically active natural yeast |
| 01/23/2013 | EP2548443A1 Method of producing sourdough bread with transglutaminase |
| 01/23/2013 | EP2548442A1 Method of producing gluten-free bread with transglutaminase |
| 01/16/2013 | EP2546338A1 A process of obtaining ethanol without glucoamylase using pseudomonas saccharophila g4-amylase and variants thereof |
| 01/16/2013 | CN102876739A Lipolytic enzyme uses thereof in the food industry |
| 01/16/2013 | CN102871010A Multi-stage variable-temperature drying process of pumpkin cake food |
| 01/16/2013 | CN102239898B Method for preparing aluminum-free deep-fried dough sticks |
| 01/16/2013 | CN101755867B Quickly frozen steamed bun raw product and production method thereof |
| 01/09/2013 | CN102326597B Method for preparing oil/water (O/W) type special mould release agent for baking by using palm liquid oil |
| 01/08/2013 | CA2657464C Calcium fortification of bread dough |
| 01/08/2013 | CA2506527C Bgl7 beta-glucosidase and nucleic acids encoding the same |
| 01/03/2013 | DE10233720B4 Verfahren zum Herstellen eines gefrorenen Teigstücks A method for producing a frozen dough piece |
| 01/02/2013 | CN101351122B Method for producing frozen dough |
| 12/27/2012 | US20120328752 Continuous oven with a cascading conveyor |
| 12/26/2012 | EP2536289A2 Bakery process and bakery system |
| 12/25/2012 | US8338153 Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| 12/25/2012 | US8338123 Food production process |
| 12/20/2012 | US20120321770 Device for baking dough-based food products, net and method for baking such products |
| 12/20/2012 | US20120321744 Functional enhancement of microorganisms to minimize production of acrylamide |
| 12/19/2012 | CN102827816A Alpha-amylase and application thereof |
| 12/19/2012 | CN102823630A Specific compound enzyme preparation for hard biscuit |
| 12/19/2012 | CN101785492B Bread and production method thereof |
| 12/19/2012 | CN101637194B Bread flour modifying agent, bread flour, and bread premixed flour, and preparation method of the bread flour |
| 12/13/2012 | WO2012169486A1 Breads having novel physical properties and method for producing same |
| 12/12/2012 | CN102816749A Novel xylanase, and coding gene and application thereof |
| 12/12/2012 | CN102232401B Use method of quality modifying agent for flour and coarse cereal powder quality |
| 12/12/2012 | CN102232400B Method for preparing raw wet flour products |
| 12/11/2012 | CA2453235C Thin film forming |
| 12/06/2012 | US20120308709 Edible polymer based food system |
| 12/06/2012 | US20120308683 Dough compositions and related methods involving high-gluten content |
| 11/29/2012 | WO2012115442A3 Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby |
| 11/29/2012 | US20120301944 Bgl6 beta-glucosidase and nucleic acids encoding the same |
| 11/29/2012 | US20120301574 Laminated flavored pastry and method of manufacturing thereof |