Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 8 - Methods for preparing dough or for baking
Patents for A21D 8 - Methods for preparing dough or for baking (5,808)
12/2005
12/22/2005US20050281916 Method of improving dough and bread quality
12/22/2005US20050281912 Chemically modified lipolytic enzyme
12/22/2005US20050281792 Phytases, nucleic acids encoding them and methods of making and using them
12/21/2005EP1154695B1 Betaine and bakery products
12/21/2005EP1143811B1 Food particulate
12/15/2005WO2005117595A1 Method to improve flavour of baked cereal products
12/15/2005DE202005013663U1 Plant baking dough to form e.g. waffles, includes charging station for scattered material in recirculation path of baking tongs used to mold waffles
12/15/2005CA2566183A1 Device for kneading, slowly fermenting and producing sourdough
12/14/2005EP1603411A2 Method for reducing acrylamide formation in thermally processed foods
12/14/2005EP1603399A1 A sour dough, the use thereof and bakery products produced from the same
12/14/2005CN1708229A Flour based food product comprising thermostable alpha-amylase
12/14/2005CN1706252A Steamed bread leavening technical process and apparatus
12/08/2005WO2005115152A2 Method for making a masa based dough for use in a single mold form fryer
12/08/2005WO2005087916A3 Novel xylanases and their use
12/08/2005US20050271784 Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
12/08/2005US20050268626 Method and apparatus for controlling freezing nucleation and propagation
12/07/2005EP1224272B1 Spray dried enzyme product
12/07/2005CN1705440A Encapsulated functional bakery ingredients
12/06/2005CA2190272C Process for increasing the bulk of food having decreased bulk
12/01/2005WO2005112652A1 Method of producing frozen dough, and related products
12/01/2005WO2005094591A3 Reduction of acrylamide formation in coffee-based food processing
12/01/2005US20050266119 Method of producing frozen dough, and related products
11/2005
11/30/2005EP1599278A2 Method of producing a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxy acid ester
11/30/2005EP1553849A4 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
11/30/2005EP1142479B1 Method for producing cereal bread
11/24/2005WO2005067735A3 Novel process for enzymatic bleaching of food products
11/24/2005US20050260319 Manufacture of baked dough products
11/24/2005US20050260314 Method for making a masa based dough for use in a single mold form fryer
11/23/2005EP1597990A1 Automatic bread machine and process for producing bread using the same
11/23/2005EP1596660A1 Pizza and crust having an irregular edge
11/23/2005EP1363506B1 Production of starchy food products
11/22/2005US6967035 Mixing with enzyme capable of hydrolysis of lipids, phosphatides
11/17/2005WO2005107478A2 Method for producing packaged frozen bread products and packaging therefor
11/17/2005US20050255574 Proteins
11/17/2005US20050255204 Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products
11/17/2005US20050255194 Method of scheduling a production run of bakery products
11/16/2005CN1227363C Polypeptides having prolyl pipeptidyl aminopeptidase activity and nucleic acids encoding same
11/16/2005CN1226931C Method for preparing bakery, deep-fried or steamed foods
11/15/2005US6964944 Chemically modified lipolytic enzyme
11/15/2005CA2357466C Utilization of transglutaminases for the production of baked products with a low wheat content
11/10/2005WO2005104856A1 Bread-making improver
11/10/2005US20050249845 Process for preparing filled cracker products
11/10/2005US20050249840 Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
11/10/2005CA2506378A1 Process for preparing filled cracker products
11/06/2005CA2506274A1 New active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
11/03/2005US20050246780 Phytases, nucleic acids encoding them and methods for making and using them
11/02/2005EP1589830A1 Process for thermally treating a product with steam
11/02/2005EP1263290B1 Dough and container combination and method for making same
11/02/2005CN1691894A Manufacturing method of quick-lunch snack, quick-lunch snack and foodstuff like quick lunch snack
10/2005
10/27/2005WO2005099458A1 Rolled dough compositions and related methods and products
10/27/2005WO2005099457A1 Use of ozone for improving kneading
10/27/2005US20050238780 Rolled dough compositions and related methods and products
10/27/2005CA2562239A1 Rolled dough compositions and related methods and products
10/27/2005CA2559926A1 Use of ozone for improving kneading
10/26/2005CN1688199A Method for making a cereal food product baked in a mould
10/25/2005US6958165 Laminar structure; moisture barrier coating, especially from a fatty substance such partially hydrogenated fat; maintains crunchiness without brittleness
10/20/2005WO2005096839A1 Method of improving properties of starch-containing food and property-improving agent
10/19/2005EP1586240A1 Bread improver
10/19/2005CN1684597A Interface stabilization of a product with two or more phases with a protein-polysaccharide complex
10/13/2005WO2005094599A1 Pan release agent
10/13/2005WO2005094591A2 Reduction of acrylamide formation in coffee-based food processing
10/13/2005WO2005094590A1 Bread improver
10/13/2005WO2003099016A3 Method
10/12/2005CN1681915A Bread yeast and bread therewith
10/12/2005CN1681398A Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce
10/12/2005CN1681392A Use of family 8 enzymes with xylan lytic activity in baking
10/11/2005CA2101308C Enzyme product and method for improving bread quality
10/06/2005WO2005093072A1 Modified xylanases exhibiting improved expression
10/06/2005US20050221369 BGL3 beta-glucosidase and nucleic acids encoding the same
10/06/2005CA2560590A1 Modified xylanases exhibiting improved expression
10/05/2005EP1582099A1 Pan release agent
10/05/2005EP1582097A1 Bread Improver
10/05/2005EP1581064A1 Controlled release encapsulated bioactive substances
10/05/2005CN1678206A Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
10/05/2005CN1676003A Method for preparing dough or steamed food made of the dough by adding enzyme
09/2005
09/29/2005US20050214921 BGL3 beta-glucosidase and nucleic acids encoding the same
09/29/2005US20050214427 Cold-mixed pie crust having reduced saturated fats and zero hydrogenated fat constituents
09/29/2005US20050214410 Modified xylanases exhibiting improved expression
09/29/2005DE102004012172A1 Ingredient mixing for baked foods. especially for people with weakened immune systems from the environment, includes vegetable fibers, dried algae and biomass and spices
09/29/2005DE102004009579A1 Process and assembly to prepare dough for conversion to bread or bread rolls by enclosed sprayed introduction of liquid ingredients to flour
09/28/2005EP1578212A1 Food products containing cyclodextrins having beneficial hypocholesterolemic effects and method of making these products
09/28/2005EP1578202A1 Food oil product and the use of the same
09/22/2005WO2005087918A2 Fungal lipolytic enzymes
09/22/2005WO2005087916A2 Novel xylanases and their use
09/22/2005WO2005087013A1 Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
09/22/2005WO2005087012A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/22/2005US20050208183 Method of and apparatus for making ethiopian bread
09/22/2005CA2559164A1 Fungal lipolytic enzymes
09/22/2005CA2557578A1 Novel xylanases and their use
09/22/2005CA2553596A1 Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
09/21/2005EP1576884A1 Process for producing meringue by extrusion and products obtained by the process
09/21/2005EP1377167A4 Method of extruding bread dough and products thereof
09/21/2005CN1669464A Gastrodia tuber noodle and making method thereof
09/15/2005WO2005084446A1 Granulate containing a functional food ingredient and method for the manufacture thereof
09/15/2005US20050202533 Maltogenic alpha-amylase variants
09/15/2005US20050202153 adding asparaginase solutions to foods, before final heating and cooling; food processing; food treatment
09/15/2005US20050202144 Free of emulsifiers, thickeners, and added fat; contains flavor or flavor enhancer; fine texture; shelf life of at least 15 days
09/15/2005US20050202121 Method
09/15/2005CA2558433A1 Granulate containing a functional food ingredient and method for the manufacture thereof
09/14/2005EP1574567A1 Novel xylanases and their use
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