| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 06/28/2007 | WO2007045485A8 Enzymatic replacement of monoglyceride-based emulsifiers by an alpha-amylase |
| 06/28/2007 | US20070148287 Cgtase variants |
| 06/27/2007 | EP1643855B1 Image variety on edible substrates |
| 06/27/2007 | EP1496748B1 Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
| 06/26/2007 | US7235274 Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing |
| 06/21/2007 | WO2005007818A3 Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 06/21/2007 | US20070141201 Method of preventing discoloration of dough, dough compositions, and dough products |
| 06/20/2007 | EP1797179A1 Maltogenic alpha-amylase variants |
| 06/19/2007 | US7232677 Nucleotide sequences for use in treatment of digestion defects in plants and animals |
| 06/14/2007 | DE102005059406A1 Production of extruded surface-active substances involves hydrophilization of carrier by addition of hydrophilic emulsifying agents and surface-active substances which can be extruded |
| 06/13/2007 | EP1794291A2 Method of preparing a dough-based product |
| 06/07/2007 | WO2006088515B1 Microwave heat treating of manufactured components |
| 06/07/2007 | US20070128313 Fungamyl-like alpha-amylase variants |
| 06/06/2007 | CN1976591A Packaged powder composition for bakery |
| 06/06/2007 | CN1973670A Making process of hot blast dried instant noodles |
| 06/06/2007 | CN1973636A Fermented soda biscuit and its production process |
| 06/05/2007 | US7226770 For use in detergents and in baking |
| 05/31/2007 | WO2007060549A2 Method for preparing gluten-free dough compositions |
| 05/31/2007 | US20070122536 Method for the production of food products having reduced fat content |
| 05/31/2007 | US20070122527 Method for the industrialized baking in two steps of dual-component bakery products, dual-component bakery product obtained by such a method, and installation for carrying out such a method |
| 05/31/2007 | US20070122525 In situ production of an emulsifier in baked goods from the lipid acyltransferase without a substantial increase in the free fatty acid content; anticholesterol agents |
| 05/31/2007 | US20070122524 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids |
| 05/30/2007 | EP1790230A2 Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
| 05/30/2007 | EP1788881A1 Breadmaking methods and products |
| 05/30/2007 | CN1973034A Fungal lipolytic enzymes |
| 05/24/2007 | WO2005120238A3 Method and apparatus for controlling freezing nucleation and propagation |
| 05/23/2007 | CN1968610A Method of producing frozen dough, and related products |
| 05/22/2007 | CA2204634C Dry bakery products and a process for their preparation |
| 05/17/2007 | US20070110847 Method of improving properties of starch-containing food and property-improving agent |
| 05/17/2007 | US20070110846 Standard loaves, process and installation for obtaining them |
| 05/17/2007 | US20070110845 Standard loaves, process and installation for obtaining them |
| 05/16/2007 | EP1785034A1 Composite bakery product |
| 05/16/2007 | EP1387616B1 Method of preparing a dough with an enzyme |
| 05/10/2007 | US20070105112 Laccases, nucleic acids encoding them and methods for making and using them |
| 05/10/2007 | US20070104833 Bread improving agent and breads containing the same |
| 05/09/2007 | EP1782699A2 Long shelf-life high moisture content cereal products |
| 05/09/2007 | EP1781779A2 Creation of diversity in polypeptides |
| 05/09/2007 | CN1960635A Device for kneading, slowly fermenting and producing sourdough |
| 05/08/2007 | CA2418599C Low viscosity structured lipid pan release compositions and methods |
| 05/03/2007 | US20070098888 Method for forming film and a film formed by using said method |
| 05/03/2007 | US20070098848 Method of producing frozen dough, and related products |
| 05/01/2007 | CA2273831C Method for making a baking product |
| 04/26/2007 | WO2007045485A1 Enzymatic replacement of monoglyceride-based emulsifiers by an alpha-amylase |
| 04/26/2007 | WO2006088515A3 Microwave heat treating of manufactured components |
| 04/26/2007 | US20070092945 Phospholipase |
| 04/26/2007 | US20070092603 Methods of incoporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared |
| 04/26/2007 | US20070092602 Novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof |
| 04/26/2007 | DE102005050332A1 Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden Enzymatic replacement of emulsifiers on the basis of monoglycerides |
| 04/25/2007 | EP1776455A2 Lipolytic enzyme, uses thereof in the food industry |
| 04/25/2007 | EP1643856B1 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 04/25/2007 | CN1312280C Process for preparing enzyme containing granule |
| 04/24/2007 | CA2464016C Process for producing expandable pellets |
| 04/24/2007 | CA2185179C Pastry construction for pie casing |
| 04/19/2007 | US20070087099 Apparatus for making a food product |
| 04/18/2007 | EP1773129A1 Use of aminopeptidase in dough, doughs and bread improvers comprising aminopeptidase |
| 04/18/2007 | EP1411131B1 Process for producing template dna and process for producing protein in cell-free protein synthesis system with the use of the same |
| 04/18/2007 | CN1949980A Granulate containing a functional food ingredient and method for the manufacture thereof |
| 04/10/2007 | CA2485333C Method for producing expanded shaped pellet products |
| 04/04/2007 | EP1769069A2 Non-maltogenic exoamylase variants |
| 04/04/2007 | EP0600865B2 Xylanase production |
| 04/03/2007 | US7198810 Saccharomyces yeast for bread making, dough, baked goods |
| 04/03/2007 | CA2269623C Flaky pastry |
| 03/29/2007 | WO2007034098A1 Batch bread slice, batch bread, method for making same and bread pan used therefor |
| 03/29/2007 | WO2007033470A1 Process and apparatus for making improved samosa-pastry and patisserie products |
| 03/29/2007 | US20070072270 PS4 variant with a proline substitution, derivable from a parent polypeptide, having non-maltogenic exoamylase activity; higher thermostability compared to the parent polypeptide |
| 03/28/2007 | CN1938421A Novel xylanases and their use |
| 03/28/2007 | CN1937928A Method of improving properties of starch-containing food and property-improving agent |
| 03/20/2007 | CA2520333A1 Process and apparatus for making improved pastry and bakery products |
| 03/15/2007 | US20070059403 Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough |
| 03/15/2007 | DE102004003927B4 Verfahren zum Backen eines Brotes sowie Teigstück hierfür Method of baking a loaf of bread and dough for this |
| 03/14/2007 | EP1762622A2 Method for the in situ production of an emulsifier in a foodstuff |
| 03/14/2007 | EP1761130A1 Packaged powder composition for bakery |
| 03/08/2007 | WO2006138305A3 Method and use of a laccase enzyme in a baked product |
| 03/08/2007 | US20070054011 Use of family 8 enzymes with xylanolytic activity in baking |
| 03/01/2007 | WO2007008370A3 Stabilized liquid yeast preparation and method for producing the same, and thereof |
| 02/28/2007 | CN1921766A A method of preparing a bread dough or part baked bread |
| 02/28/2007 | CN1301652C Multilayer frozen short dough containing trans glutaminase and its production method |
| 02/22/2007 | US20070042085 A baked wafer having no thick spots in the dough can be uniformly cooked in the shortest possible baking time and a uniform surface color produced; overlapping crests of a corrugated or zig-zag shaped core layer are distinctly different according from a planar core layer; overlapping crests |
| 02/22/2007 | US20070042080 Novel food production process |
| 02/20/2007 | US7179630 Thermostable proteases |
| 02/15/2007 | US20070034091 Automatic bread maker and bread making method using the same |
| 02/14/2007 | EP1751031A2 Method for producing packaged frozen bread products and packaging therefor |
| 02/14/2007 | EP1750515A1 Rolled dough compositions and related methods and products |
| 02/14/2007 | EP1646286A4 Bread product and method for its production |
| 02/14/2007 | EP0818535B1 Novel yeast genes |
| 02/14/2007 | CN1913780A Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
| 02/13/2007 | US7175865 yeast-fermented doughs prepared to include dry yeast, that can exhibit desired organoleptic properties (one or more of desired flavor, aroma, and texture properties), and that also exhibit desirable frozen shelf life when stored in an unproofed condition |
| 02/08/2007 | DE102005037590A1 Producing baked product of yeast dough containing filling, e.g. cheese, by forming indentation in underside of lump of dough in mold, fermenting and baking in mold and filling indentation |
| 02/07/2007 | EP1748694A1 Method of producing frozen dough, and related products |
| 02/07/2007 | CN1909802A Novel process for enzymatic bleaching of food products |
| 02/07/2007 | CN1907040A Method for improving freezing resistance stability of freezing sour flour dough using sodium glutamate |
| 02/07/2007 | CN1907039A Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione |
| 02/06/2007 | US7172997 Having specific base substitutions and improved thermostability; controlling pitch troubles in pulping or papermaking; detergents; removing hydrophobic esters from fabrics; catalyst for hydrolysis or synthesis of esters |
| 02/06/2007 | US7172776 Dough product and method for making same |
| 02/01/2007 | WO2006133388A3 Compositions with rice flur and rice starch |
| 02/01/2007 | US20070026116 Method of producing food products in sheet form |
| 02/01/2007 | US20070026106 In situ production of an emulsifier in an egg, egg-based product or a dairy product from the lipid acyltransferase without a substantial increase in the free fatty acid content; anticholesterol agents |
| 01/31/2007 | EP1748074A2 Method for the in situ production of an emulsifier in a foodstuff |
| 01/25/2007 | WO2007011236A1 Food precursor composition, method for its production and uses thereof |
| 01/25/2007 | US20070020731 Thermostable amylase polypeptides, nucliec acids encoding those polypeptides and uses thereof |