A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof

More topics under "A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof" (37,611)
A21D 10 - Batters, dough or mixtures before baking (2,772)
A21D 13 - Finished or partly finished bakery products (13,430)
A21D 15 - Preserving finished bakery products; Improving (1,139)
A21D 17 - Refreshing bakery products (127)
A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576)
A21D 4 - Preserving flour or dough before baking by storage in an inert atmosphere (123)
A21D 6 - Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating (1,636)
A21D 8 - Methods for preparing dough or for baking (5,808)

Patents for A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof (60)
11/2013
11/13/2013	EP2661965A1 Ultrafine-milled whole-grain wheat flour and products thereof
08/2013
08/20/2013	CA2553287C A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
11/2012
11/07/2012	CN101525605B Araboxylan degrading enzyme
09/2009
09/09/2009	CN101525605A Araboxylan degrading enzyme
03/2009
03/26/2009	WO2005055727A3 Process for assembly and installation of a snack package
12/2008
12/31/2008	EP1715748A4 Vegetable dough, a process for its production and vegetable bakery products made therewith
09/2008
09/16/2008	US7425344 Process for producing a milled whole-grain wheat flour and products thereof
09/03/2008	CN100415889C 阿拉伯木聚糖降解酶 Arabinoxylan degrading enzyme
09/02/2008	US7419694 Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
02/2008
02/13/2008	EP1885189A2 Non-bleeding and edible color film coating for seeds and the like
01/2008
01/24/2008	US20080020091 Method For Producing Bread Or Similar Oven-Baked Articles
08/2007
08/09/2007	US20070184160 Vegetable dough, a process for its production and vegetable bakery products made therewith
02/2007
02/14/2007	EP1751031A2 Method for producing packaged frozen bread products and packaging therefor
01/2007
01/31/2007	CN1905797A A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
11/2006
11/02/2006	EP1715748A2 Vegetable dough, a process for its production and vegetable bakery products made therewith
10/2006
10/12/2006	US20060228461 Beta-glucan-containing products, methods of making same, and uses therefor
09/2006
09/20/2006	EP1701619A2 A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
04/2006
04/26/2006	EP1648247A2 Beta-glucan-containing products, methods of making same, and uses therefor
04/06/2006	US20060073258 Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
03/2006
03/16/2006	WO2005107478A3 Method for producing packaged frozen bread products and packaging therefor
11/2005
11/17/2005	WO2005107478A2 Method for producing packaged frozen bread products and packaging therefor
10/2005
10/13/2005	WO2005076741A3 Vegetable dough, a process for its production and vegetable bakery products made therewith
09/2005
09/15/2005	WO2005058044A3 A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
08/2005
08/25/2005	WO2005076741A2 Vegetable dough, a process for its production and vegetable bakery products made therewith
08/25/2005	CA2556260A1 Vegetable dough, a process for its production and vegetable bakery products made therewith
06/2005
06/30/2005	WO2005058044A2 A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
06/30/2005	CA2553287A1 A process for producing an ultrafine-milled whole-grain wheat flour and products thereof
06/23/2005	WO2005055727A2 Process for assembly and installation of a snack package
06/23/2005	US20050136174 full nutritional value of wheat kernels, while retaining the texture and similar appearance of refined wheat flour; fortifying refined flour; food products
06/23/2005	US20050136173 Process for producing an ultrafine-milled whole-grain wheat flour and products thereof
06/09/2005	US20050123657 Process for assembly and installation of a snack package adapted for attachment to a beverage container thereby allowing the combination to take up the same shelf space as the container alone for vending and off-the-shelf sales with augmented marketing adaptation
03/2005
03/24/2005	WO2005002343A3 Beta-glucan-containing products, methods of making same, and uses therefor
01/2005
01/13/2005	WO2005002343A2 Beta-glucan-containing products, methods of making same, and uses therefor
01/13/2005	CA2530686A1 Beta-glucan-containing products, methods of making same, and uses therefor
11/2003
11/20/2003	US20030215542 Reduction of cystine containing polypeptides such as gliadins, glutenins, albumin or globulins, using thioredoxin or transferase enzymes; deactivation of neurotoxins
05/2003
05/02/2003	EP0730653B1 Arabinoxylan degrading enzymes
04/2003
04/24/2003	US20030077358 Composition
02/2003
02/25/2003	US6524631 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
01/2002
01/02/2002	EP1164853A1 Lactobacillus plantarum / pentosus and a method of preparing a shelf-life enhancing composition for baking mixes thereof
10/2000
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	CA2366744A1 Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
05/2000
05/23/2000	US6066356 Genetic engineering; animal feeds; foods
01/1999
01/15/1999	CA2240465A1 Texture stabilized fresh pasta for cooking directly from the extruder
12/1998
12/15/1998	US5849559 Arabinoxylan degrading enzymes
10/1998
10/21/1998	CN1196183A Baking method and associated apparatus
09/1998
09/09/1998	EP0863154A1 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods
09/01/1998	US5800853 Baking pan kit and associated method
07/1998
07/07/1998	US5776532 Baking method and associated apparatus
03/1998
03/04/1998	EP0826305A1 Non-fermented leavened dough
02/1998
02/26/1998	CA2213021A1 Non fermented, leavened dough
02/25/1998	EP0824863A2 Baking method and associated apparatus
01/1998
01/22/1998	CA2210445A1 Baking method and associated apparatus
10/1996
10/30/1996	CN1134727A 阿拉伯木聚糖降解酶 Arabinoxylan degrading enzyme
09/1996
09/11/1996	EP0730653A1 Arabinoxylan degrading enzymes
08/1996
08/21/1996	EP0727143A1 Improver for baked goods, containing rye flour
04/1996
04/11/1996	WO1996006935A3 Arabinoxylan degrading enzymes
03/1996
03/08/1996	CA2157718A1 Bread doughs
03/07/1996	WO1996006935A2 Arabinoxylan degrading enzymes
03/07/1996	CA2174844A1 Arabinoxylan degrading enzymes
07/1994
07/28/1994	CA2114265A1 Instant dry yeast