| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 02/16/2005 | CN1579172A Multi-nutrient composite flour |
| 02/15/2005 | US6855365 Recombinant bacterial phytases and uses thereof |
| 02/15/2005 | US6855362 Pasta dough with improved workability treated with pentosanase enzymes which are free of both proteolytic and amylase activities, to partially hydrolyze pentosans present in the dough to reduce viscosity. |
| 02/10/2005 | WO2005011406A1 Method for the production of food products having reduced fat content |
| 02/10/2005 | WO2005011403A1 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
| 02/10/2005 | WO2005011392A2 Sprayable cookware release composition with reduced heat induced browning |
| 02/10/2005 | US20050032059 Genetically modified hydrolase comprising enhanced activity for use in hydrolysis of starch to glucose; textile treatment; preparation of animal feeds |
| 02/10/2005 | US20050031763 Liquid bread improver, the use and the process for producing thereof |
| 02/10/2005 | US20050031733 Compositions and methods relating to freezer-to-oven doughs |
| 02/10/2005 | CA2533449A1 Method for the production of food products having reduced fat content |
| 02/08/2005 | US6852347 Temporary impervious barrier |
| 02/08/2005 | US6852346 Improving rheological properties and quality of bread, alimentary paste products, noodles; strength and stability |
| 02/03/2005 | WO2004097012A3 Phospholipase and method of producing it |
| 01/27/2005 | WO2005007867A2 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 01/27/2005 | WO2005007818A2 Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 01/27/2005 | WO2005006884A1 Image variety on edible substrates |
| 01/27/2005 | WO2004112486A3 Microwave baking additive |
| 01/27/2005 | CA2536376A1 Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 01/27/2005 | CA2531709A1 Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof |
| 01/26/2005 | EP1499197A2 Dry yeast composition |
| 01/26/2005 | CN1568794A Health food, preparation method and baking device thereof |
| 01/25/2005 | CA2223224C Modified cereal flour and cereal-flour processed food using the same |
| 01/20/2005 | US20050013918 adding solid lipids to dough then dehydrating; snack/blister packaging |
| 01/19/2005 | EP1498477A1 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 |
| 01/19/2005 | EP1496748A2 Method and composition for the prevention or retarding of staling and its effect during the baking process of bakery products |
| 01/18/2005 | US6843167 System and method for producing par-baked pizza crusts |
| 01/13/2005 | WO2005003339A1 Food additive comprising pseudomonas non-maltogenic exoamylase variants |
| 01/13/2005 | CA2531647A1 Food additive comprising pseudomonas non-maltogenic exoamylase variants |
| 01/12/2005 | EP1495116A1 Saccharomyces cerevisiae yeast strain with improved phytase activity |
| 01/12/2005 | CN1561761A Flavour steamed bun and its preparing method |
| 01/12/2005 | CN1561760A Five bean long-life noodle and its producing method |
| 01/06/2005 | US20050003066 Food intermediate having enhanced shape retention and organoleptic properties and methods of producing the dough intermediate |
| 01/06/2005 | US20050003065 Mixture of oil, propellant and release agent |
| 01/06/2005 | CA2538349A1 Polypeptides having alpha-amylase activity and polynucleotides encoding same |
| 01/05/2005 | EP1104651B1 Frozen pie dough showing good rising |
| 01/05/2005 | CN1561391A Recombinant bacterial phytases and uses thereof |
| 01/05/2005 | CN1559232A Method for making crusty pan-cake with filler |
| 01/04/2005 | US6838113 Increasing the digestibility of food proteins by thioredoxin reduction |
| 01/04/2005 | US6838102 Improved stability; crispy texture |
| 12/29/2004 | WO2004112486A2 Microwave baking additive |
| 12/29/2004 | EP1489911A1 A method of scheduling a production run of bakery products |
| 12/28/2004 | US6835397 Controlled release encapsulated bioactive substances |
| 12/23/2004 | WO2004111218A2 Method for producing glucoamylases and their uses |
| 12/23/2004 | WO2004111217A2 Variant pseudomonas polypeptides having a non-maltogenic exoamylase activity and their use in preparing food products |
| 12/23/2004 | WO2004111216A2 Phospholipase variants |
| 12/23/2004 | WO2004110155A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/23/2004 | US20040258818 Reduced acidic flavor in acidified starch products |
| 12/23/2004 | CA2525775A1 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/20/2004 | CA2468281A1 Reduced acidic flavor in acidified starch products |
| 12/16/2004 | WO2004108874A1 Shortening system |
| 12/16/2004 | WO2004099400A3 Variant lipolytic ensymes |
| 12/16/2004 | US20040253680 Propagating in transgenic escherichia for use in preparing cheese from cheese milk; food processing |
| 12/16/2004 | US20040253397 Heat absorbing temperature control devices that include hydroxide |
| 12/09/2004 | WO2004105495A2 Bread premix and bread produced utilizing same |
| 12/09/2004 | WO2004105494A2 Liquid dough conditioner |
| 12/09/2004 | CA2524454A1 Enzyme with xylanase activity at acidic ph |
| 12/08/2004 | CN1553774A Film forming |
| 12/07/2004 | US6827952 Lactic acid bacteria, fermented seasoning liquid containing the same, and a method for producing bread |
| 12/02/2004 | WO2004103077A1 Waffle sheet |
| 12/02/2004 | US20040241283 Method of preventing discoloration of dough, dough compositions, and dough products |
| 12/01/2004 | EP1481592A2 Method of preparing roasted confectionery containing solid state center material |
| 12/01/2004 | EP1480526A2 Method for manufacturing beads containing exogenous soy protein |
| 12/01/2004 | EP1094715B1 Fermented, pasteurised preferment |
| 12/01/2004 | CN1550152A Method for making cake containing solid filling |
| 12/01/2004 | CN1177539C High-protein nutritious food composition with grain as main component and its preparing process |
| 11/30/2004 | CA2122669C Yeast-leavened dough crusts and preparation process |
| 11/25/2004 | WO2004100672A2 Method of producing food products in sheet form |
| 11/25/2004 | WO2004100669A1 Bakery products comprising carbohydrate oxidase and/or pyranose oxidase |
| 11/25/2004 | WO2004029084A3 Lipase inhibitors and uses thereof |
| 11/25/2004 | WO2003090543A3 Dry yeast composition |
| 11/25/2004 | US20040234998 Proteins |
| 11/25/2004 | CA2525301A1 Method of producing food products in sheet form |
| 11/24/2004 | EP1479765A2 Enzymes with xylanase activity from aspergillus aculeatus |
| 11/24/2004 | EP1478769A2 Phytases, nucleic acids encoding them and methods for making and using them |
| 11/18/2004 | WO2004099400A2 Variant lipolytic ensymes |
| 11/18/2004 | WO2004098295A1 Baked bread defining a hollow and a method of making the same |
| 11/18/2004 | WO2004098294A1 Dough additive |
| 11/18/2004 | US20040229764 site-directed mutagensis; improved thermal stability at acidic pH; for starch processes; for producing alcohol or high maltose syrup |
| 11/18/2004 | CA2523400A1 Variant lipolytic enzymes |
| 11/17/2004 | EP1477066A1 Method for marking bakery product before baking |
| 11/17/2004 | EP1477065A1 A method of preparing proved dough pieces and products obtainable therefrom |
| 11/11/2004 | WO2004097012A2 Phospholipase and method of producing it |
| 11/11/2004 | WO2004084638B1 Enzymatic composition for improving the quality of bread and pastry doughs |
| 11/11/2004 | CA2522954A1 Phospholipase and method of producing it |
| 11/09/2004 | US6814993 Method for producing just fresh-cooked food products and production system therefor |
| 11/04/2004 | WO2004093551A1 Dough made with encapsulated soda |
| 11/04/2004 | WO2004093550A1 Method of manufacturing dough products via gas injection and accelerational mixing |
| 11/04/2004 | US20040219271 Molded bread products and process for making |
| 11/04/2004 | CA2522716A1 Dough made with encapsulated soda |
| 11/04/2004 | CA2521322A1 Method of manufacturing dough products via gas injection and accelerational mixing |
| 11/03/2004 | CN1543505A Novel amylases and uses thereof |
| 10/28/2004 | WO2004091761A1 Method of mixing powder raw material and liquid raw material. |
| 10/27/2004 | EP1469744A2 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air |
| 10/27/2004 | CN1541264A Lipoxygenase |
| 10/21/2004 | WO2004090116A1 Yeast packaging |
| 10/21/2004 | WO2004037004A3 Encapsulated functional bakery ingredients |
| 10/21/2004 | US20040208957 refrigerator storage stability; interior does not brown during baking |
| 10/21/2004 | CA2521866A1 Yeast packaging |
| 10/20/2004 | EP1468611A2 Method for increasing specific volume and bakery products resulting therefrom |
| 10/20/2004 | CN2648824Y Bread leavening device |