| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 04/16/2009 | US20090098269 Method of preparing a baked or fried product from leavened dough |
| 04/16/2009 | US20090098248 Novel Process for Enzymatic Acrylamide Reduction in Food Products |
| 04/15/2009 | EP2047752A1 Method for preparing a baked product |
| 04/15/2009 | EP2046944A2 Mixture of lactic acid bacteria for the preparation of gluten free baked products |
| 04/09/2009 | WO2009045494A1 Controlled viscosity oil composition and method of making |
| 04/09/2009 | WO2006028684A3 Phytases, nucleic acids encoding them and methods of making and using them |
| 04/09/2009 | US20090090253 Sheeting head |
| 04/08/2009 | EP2044843A1 Method for preparing a flour tortilla |
| 04/08/2009 | CN101401595A Method for improving anti-aging quality of rice-cake |
| 04/08/2009 | CN100475949C Liquid yeast compositions |
| 04/07/2009 | US7514113 Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce |
| 04/07/2009 | US7514112 Concurrent kneading, supplying gas to dough; hermetic sealed container |
| 04/07/2009 | US7514110 Talaromyces xylanases |
| 04/07/2009 | US7514108 Pocket bread and its manufacturing method for mass production |
| 04/02/2009 | WO2009041821A1 Method for preparing a flour tortilla |
| 04/02/2009 | WO2009013240A3 Foodstuffs with enhanced chocolate taste |
| 04/02/2009 | WO2007109094A3 Formula and process for producing frozen sheeted dough |
| 04/01/2009 | CN101396036A Improver of self-rising flour, self-rising flour using the improver and steamed food |
| 04/01/2009 | CN101396033A Self-rising flour |
| 04/01/2009 | CN101396031A Noodle flour |
| 03/25/2009 | EP2038410A1 Bacterial alpha-amylase variants |
| 03/25/2009 | EP2038408A1 Preparation of dough and baked products |
| 03/25/2009 | EP2037743A2 Dough compositions and related methods |
| 03/25/2009 | EP1352057B1 Lipolytic enzyme variant |
| 03/25/2009 | CN100471395C Liquid dough conditioner |
| 03/25/2009 | CN100471394C Protein-rich baked food and process for producing the same |
| 03/18/2009 | CN201207880Y Steamed stuffed bun filled with cooking liquor |
| 03/12/2009 | US20090068335 Cracker and method of making same |
| 03/12/2009 | US20090068319 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same |
| 03/11/2009 | CN201204905Y Temperature control type dough fermentation kettle |
| 03/05/2009 | WO2009029267A1 Baked goods |
| 03/05/2009 | WO2008148845A3 Method of preparing a dough-based product |
| 03/05/2009 | US20090062139 Phytases, nucleic acids encoding them and methods for making and using them |
| 03/05/2009 | US20090061063 Method for Manufacturing a Snack, a Snack, and Food Like a Snack |
| 03/05/2009 | CA2698190A1 Baked goods |
| 03/04/2009 | CN101379184A Novel oxidoreductases and uses thereof |
| 03/04/2009 | CN101375694A Method for producing freezing snacks made from wheat or rice flour and enzyme preparation composition for producing freezing snacks made from wheat or rice flour |
| 03/04/2009 | CN101375693A Bread and method for producing the same |
| 03/04/2009 | CN101375692A Bread and method for producing the same |
| 03/04/2009 | CN100464645C A making method for hot blast drying instant noodles |
| 02/26/2009 | WO2009024862A2 Process |
| 02/26/2009 | WO2009024736A1 Protein |
| 02/26/2009 | US20090053362 Novel upases and uses thereof |
| 02/26/2009 | CA2693361A1 Process |
| 02/25/2009 | CN201197336Y Proof case |
| 02/25/2009 | CN101371669A Non-aluminum composite raising agent composition, flour dough and batter containing the same, and preparation method thereof, and method for preparing cooked wheaten food |
| 02/24/2009 | US7494678 Method and apparatus for producing a doughnut |
| 02/19/2009 | WO2009021553A1 Steamed cake donut |
| 02/19/2009 | US20090047384 Lipolytic enzyme variants |
| 02/19/2009 | CA2692490A1 Cake donut |
| 02/18/2009 | EP2023746A1 NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME |
| 02/18/2009 | EP2023738A1 A filled bakery product |
| 02/12/2009 | US20090041899 Recombinant hexose oxidase, a method of producing same and use of such enzyme |
| 02/12/2009 | US20090041892 Baking system and process with intermediate proofing |
| 02/11/2009 | CN101365341A Method for reducing asparagine in a food material |
| 02/11/2009 | CN101365340A Methods for reducing asparagine in a dough food component |
| 02/11/2009 | CN101361566A Iodine rich dried yeast and production method thereof |
| 02/11/2009 | CN101361500A No-bromium bread modifying agent and production method thereof |
| 02/11/2009 | CN101361499A Frozen green compact for Chinese style wheaten food, production method thereof and method for producing wheaten food |
| 02/11/2009 | CN101361498A Use of vinegar egg liquid in baking food |
| 02/11/2009 | CN100459865C Method for making a deep-frozen intermediate product for sweet or savoury pie and intermediate product prepared thereof |
| 02/10/2009 | CA2638601A1 Baking system and process with intermediate proofing |
| 02/04/2009 | CN100456935C Method and composition for the prevention or inhibition of hardening and its effect during the baking process of baked products |
| 02/03/2009 | CA2272909C Food-induced antisecretory proteins |
| 01/29/2009 | WO2009013240A2 Foodstuffs with enhanced chocolate taste |
| 01/29/2009 | US20090029008 Processes for adhering food particulates to dough and related food items |
| 01/21/2009 | CN101351122A Method for producing frozen dough |
| 01/15/2009 | WO2009009708A1 Cracker-pretzel food items and method of production thereof |
| 01/15/2009 | WO2009009146A1 Gluten-free baked products and methods of preparation of same |
| 01/15/2009 | US20090017169 Method for making hard pretzels that effectively absorb seasoning slurry |
| 01/15/2009 | CA2704913A1 Gluten-free baked products and methods of preparation of same |
| 01/14/2009 | CN101343617A Low-temperature inactive industrial baker's yeast and process for preparing same |
| 01/07/2009 | EP1684589B1 High soluble fiber fermented foods |
| 01/07/2009 | EP1443823B1 A liquid bread improver, the use and the process for producing thereof |
| 01/06/2009 | CA2243476C Protein with phospholipase activity |
| 12/31/2008 | WO2009002308A2 Filled bread product and a method for making the product |
| 12/31/2008 | EP1641345A4 Sprayable cookware release composition with reduced heat induced browning |
| 12/31/2008 | CN101331891A Bread adding with purified artemisia glue polysaccharide |
| 12/31/2008 | CN101331890A Flour added with purified artemisia glue polysaccharide |
| 12/31/2008 | CN100446671C Flour yeast added with composite modifying agent and its preparation method |
| 12/18/2008 | WO2007139563B1 Enhanced consumable with reduction of or replacement of egg content using highly refined cellulose fiber ingredients |
| 12/18/2008 | US20080311263 Bakery Process |
| 12/18/2008 | US20080311242 Variant lipolytic enzymes |
| 12/18/2008 | US20080311241 Breadmaking Improver |
| 12/18/2008 | DE19530890B4 Herstellung von getrockneten, natürlichen Sauerteigkonzentraten mit hohem Säuregrad Production of dried natural leaven concentrates with high acidity |
| 12/17/2008 | EP2002725A1 Process of dough makeup |
| 12/16/2008 | US7465570 Variant lipolytic enzymes |
| 12/11/2008 | WO2008148845A2 Method of preparing a dough-based product |
| 12/11/2008 | WO2008036284A3 Comestible product made with a grilling and baking process |
| 12/11/2008 | US20080305232 Device for continuously mixing a food dough provided with two types of superimposed mixing tools and a side discharge |
| 12/11/2008 | CA2689972A1 Method of preparing a dough-based product |
| 12/10/2008 | EP2000033A2 Microbial starter comprising Saccharomyces cerevisiae strains for baking |
| 12/10/2008 | CN101319204A Phospholipase and method of producing it |
| 12/04/2008 | DE102007006395B4 Vorrichtung und Verfahren zur kontinuierlichen Herstellung flacher Backwaren Device and method for the continuous production of flat bakery products |
| 12/03/2008 | EP1997383A1 Freezer-to-oven, laminated, unproofed dough |
| 12/03/2008 | EP1996696A2 Thermostable lactobacillus strains |
| 12/03/2008 | EP1320615B1 Aminopeptidase |
| 12/03/2008 | EP1185630B1 Chemically modified lipolytic enzyme |
| 11/27/2008 | US20080293120 lipolytic enzymes variants |
| 11/26/2008 | CN101312651A Manufacturing method and manufacturing apparatus of annual-ring shaped cake |