A21D 8 - Methods for preparing dough or for baking

Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
01/2007
01/25/2007	CA2614896A1 Food precursor composition, method for its production and uses thereof
01/24/2007	EP1567015B1 Microwavable food product
01/24/2007	EP1341422B1 Process for prevention of Maillard reaction in foodstuffs
01/24/2007	EP1265487B1 Liquid bread improver composition
01/24/2007	EP0990392B1 Process for the production of hollow baked confectionery
01/23/2007	US7166453 PS4 variant polypeptide with a proline substitution, derivable from a parent polypeptide, having non-maltogenic exoamylase activity; higher thermostability compared to the parent polypeptide
01/18/2007	WO2007008370A2 Stabilized liquid yeast preparation and method for producing the same, and thereof
01/18/2007	US20070014891 Dough compositions and related methods
01/18/2007	CA2612423A1 A novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof
01/17/2007	EP1742540A1 Pan release agent
01/17/2007	CN1897823A Foods containing large amount of functional components and method of producing the same
01/16/2007	CA2340090C Frozen pie dough showing good rising
01/11/2007	WO2007004866A1 A method of producing at least one baked product, for instance bread
01/11/2007	US20070010418 For use in detergent, flour for producing a dough or a baked product
01/09/2007	US7160710 Fungamyl-like alpha-amylase variants
01/09/2007	US7160568 Parallelogram mold; cutting, dividing dough in zig-zag pattern; baking
01/04/2007	US20070004018 Trichoderma reesei glucoamylase and homologs thereof
01/04/2007	DE19932055B4 Milchsäure, lebensfähige Milchsäurebakterien und Hefen enthaltende Flüssigkeit sowie Verfahren zu deren Herstellung Lactic acid, viable lactic acid bacteria and yeast-containing liquid as well as processes for their preparation
01/03/2007	EP1331850B1 Liquid bread improving compositions
01/03/2007	CN1292734C Coated particles containing an active substance
12/2006
12/28/2006	WO2006032281A3 Method of preparing a dough-based product
12/28/2006	US20060294620 use of amylases of the invention in starch conversion processes, including production of high fructose corn syrup (HFCS), ethanol, dextrose, and dextrose syrups; polypeptides having thermostable amylase activity
12/28/2006	US20060292263 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase
12/28/2006	DE102005027484A1 Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung Use of flavoring yeasts for production of baked goods on the basis of grain products, dispensing with additives and methods for their manufacture
12/28/2006	CA2612868A1 Method and use of a laccase enzyme in a baked product
12/27/2006	EP1736061A1 Method of improving properties of starch-containing food and property-improving agent
12/27/2006	EP1736056A1 A method for making a dough product frozen after the final-proofing and a frozen bread dough product made by utilizing the same method
12/27/2006	CN1886053A Liquid leaven composition
12/21/2006	WO2006133939A1 Use of flavored yeasts for producing baked products based on milled cereal products without using additives and method for producing the same
12/14/2006	WO2006133388A2 Compositions with rice flur and rice starch
12/14/2006	WO2005079584A3 Mean volume of loaves (2 hours 30 min and 3 hours 0 min of rising)
12/14/2006	US20060281080 Novel lipases and uses thereof
12/14/2006	CA2610832A1 Rice flour compositions
12/13/2006	EP1729586A1 Bread-making improver
12/13/2006	EP0904357B1 Protein with phospholipase activity
12/13/2006	CN1878473A A method of baking frozen dough pieces
12/13/2006	CN1878472A Protein-rich baked food and process for producing the same
12/12/2006	US7148032 Processing a fungal peptide with phospholipase for producing cheeses
12/12/2006	US7147881 Mixing wheat flour, fat and water to form homogeneous and cohesive gluten structure followed by forming dough into sheet, separately preparing non-wheat dough, assembling wheat dough with non-wheat dough to form composite dough
12/07/2006	WO2006128843A1 Novel process for enzymatic acrylamide reduction in food products
12/07/2006	WO2006128469A2 Blends of inactive particles and active particles
12/07/2006	WO2006066596A3 Hybrid enzymes consisting of an endo-amylase first amino acid sequence and a carbohydrate -binding module as second amino acid sequence
12/07/2006	WO2005115152A3 Method for making a masa based dough for use in a single mold form fryer
12/07/2006	WO2005021714A3 Laccases, nucleic acids encoding them and methods for making and using them
12/07/2006	CA2608502A1 Novel process for enzymatic acrylamide reduction in food products
12/06/2006	EP1728854A1 Process for the production of yeast biomass
12/06/2006	EP1727903A1 Modified xylanases exhibiting improved expression
12/06/2006	CN1287672C Pocket bread and its manufacturing method for mass production
11/2006
11/30/2006	WO2006125438A1 Penicillium capsulatum arabinofuranosidase
11/30/2006	WO2006125261A1 Improved bakery process
11/30/2006	WO2006125260A1 Scheduling and tracking system and method for bakery products
11/30/2006	US20060270007 Method for producing glucoamylases and their uses
11/30/2006	CA2607585A1 Improved bakery process
11/30/2006	CA2607582A1 Scheduling and tracking system and method for bakery products
11/29/2006	EP1725115A1 Preparation of dough-based product with xylanase
11/29/2006	EP1725114A1 Use of ozone for improving kneading
11/29/2006	CN1286381C Leavened dough extrusion process
11/28/2006	CA2146245C Process for making bread
11/22/2006	EP1723229A2 Novel xylanases and their use
11/22/2006	EP1722637A1 Granulate containing a functional food ingredient and method for the manufacture thereof
11/22/2006	EP1722636A2 Fungal lipolytic enzymes
11/22/2006	EP1469744B1 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air
11/22/2006	CN1867261A Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough
11/16/2006	US20060258554 Bgl6 beta-glucosidase and nucleic acids encoding the same
11/15/2006	EP1721527A2 Lipase and use of same for improving doughs and baked products
11/15/2006	EP1720414A1 Laminated dough products and the use of protease at the outer surface to improve crispiness thereof after baking
11/15/2006	EP1720413A1 A method of preparing a bread dough or part baked bread
11/09/2006	US20060251763 Phospholipase variants
11/09/2006	DE102005021384A1 Backverfahren und Backgerät zur Durchführung des Verfahrens Baking method and baking apparatus for performing the method
11/08/2006	EP1718159A1 Preparation of dough-based product
11/02/2006	WO2006114094A1 Arabinofuranosidases
11/02/2006	US20060246176 Process for preparing an enzyme containing granule
11/02/2006	EP1715757A1 Novel food production process
11/02/2006	CA2605782A1 Arabinofuranosidases
11/01/2006	CN1853485A Traditional cooked wheaten food fermentating neutralization technology
11/01/2006	CN1853484A Steamed bread and dumpling with green vegetables
10/2006
10/25/2006	EP1713342A1 Shelf-stable sweet fermented doughs
10/25/2006	EP1713341A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
10/25/2006	EP1713340A2 Method for producing a gluten-based baked product
10/25/2006	CN1281409C Silicone rubber paper, method for making same and use thereof for cooking and baking food
10/25/2006	CN1281155C Formula of noodle for pregnant woman and production method
10/24/2006	CA2209634C Refrigerated, packaged meal
10/19/2006	US20060233935 Rhamnolipids in bakery products
10/18/2006	EP1711062A1 Liquid leaven composition
10/12/2006	US20060229223 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
10/12/2006	US20060228446 improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes; reduction of dough stickiness when they are added to a dough
10/11/2006	EP1710303A1 Amylolytic enzyme variants
10/11/2006	EP1709167A1 Amylase
10/05/2006	WO2006104448A1 Thermostable alkaline xylanase
10/04/2006	EP1705994A1 Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids
10/04/2006	EP1628536B1 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase
10/03/2006	US7115293 Contains strain of lti-yeast and sugars fermentable by the lti-yeast in an amount so that dough composition will give rise to carbon dioxide production of 50-250 ml/100 g dough within time period not exceeding 1 week; refrigerated storage
10/03/2006	CA2389609C Freezer-to-oven dough products
09/2006
09/27/2006	EP1704782A1 Novel food production process
09/27/2006	EP1703808A2 Novel process for enzymatic bleaching of food products
09/27/2006	EP1416801B1 Biscuit for frozen confectionery
09/21/2006	WO2006097949A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
09/21/2006	WO2006097415A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
09/21/2006	WO2006050227A3 Refrigerated, chemically-leavened dough in low pressure package
09/21/2006	CA2600360A1 Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough

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