| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 04/09/2014 | CN103704293A Biomimetic process of using molds for achieving dough kneading of round steamed bread |
| 04/09/2014 | CN102732448B Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof |
| 04/09/2014 | CN101166822B Arabinofuranosidases |
| 04/08/2014 | CA2334103C A method for introducing recessive properties into the genetic background of industrial baker's yeast |
| 04/03/2014 | WO2014051256A1 Well-being thin pizza dough, method for making said well-being thin pizza dough, and pizza made using said well-being thin pizza dough |
| 04/03/2014 | US20140093624 Controlled-Break Tostada and Taco Shell |
| 04/02/2014 | CN103689046A Preparation method of biscuits containing chitosan oligosaccharide |
| 04/02/2014 | CN103141537B Whitening, chewiness-enhancing and anti-aging bread composite improver |
| 04/01/2014 | CA2612423C A novel stabilized liquid yeast preparation, a method for producing the same, and the use thereof |
| 03/27/2014 | WO2014044891A1 Novel strains of the lactobacillus brevis species for the production of sourdough |
| 03/27/2014 | WO2013175391A3 Microwaveable batter composition and a method for preparing same |
| 03/26/2014 | EP2710895A2 An automatic bread maker, an ingredient box and a bread making method |
| 03/26/2014 | CN103651675A Processing method of potato bread |
| 03/26/2014 | CN103651663A Biological enzyme preparation and preparing method thereof |
| 03/26/2014 | CN103651662A Bread refreshment-retaining enzyme preparations and application thereof |
| 03/26/2014 | CN103651661A apreparation and application thereof |
| 03/25/2014 | US8679774 Lipolytic enzyme variants |
| 03/20/2014 | WO2014042237A1 Saccharide oxidase, and production method for same and use of same |
| 03/20/2014 | WO2014041358A1 Dough production |
| 03/19/2014 | CN103636699A Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
| 03/13/2014 | WO2014038103A1 Automatic bread making machine |
| 03/12/2014 | CN102905536B Compositions rich in arabinoxylan oligosaccharides |
| 03/11/2014 | CA2467415C Lipolytic enzyme variants and method for their production |
| 03/06/2014 | WO2014033765A1 Method for partial degradation of gluten |
| 03/06/2014 | US20140065278 Combination baking pan and cooling rack |
| 03/06/2014 | US20140065262 Method for partial degradation of gluten |
| 03/05/2014 | CN103609633A Method for improving water soluble dietary fiber content in highland barley whole grain powder |
| 03/05/2014 | CN102816749B Xylanase, and coding gene and application thereof |
| 03/04/2014 | US8663966 Polypeptide |
| 02/27/2014 | US20140057324 Variants of An Alpha-Amylase With Improved Production Levels in Fermentation Processes |
| 02/26/2014 | CN103598282A Mould release agent for food |
| 02/26/2014 | CN102907588B Multi-stage variable temperature drying process of wild green plum cake and navel orange cake |
| 02/20/2014 | WO2014028124A1 A striped flatbread food product and methods of preparation |
| 02/20/2014 | WO2014026266A1 Cake molding process and apparatus |
| 02/19/2014 | EP2698434A1 Uses of an alpha-amylase from Bacillus subtilis |
| 02/12/2014 | CN103564017A Lactic acid bacteria flavor fried bread stick and preparing method thereof |
| 02/12/2014 | CN103564015A High-protein flavor fried bread stick and preparation method thereof |
| 02/12/2014 | CN103564014A Egg soymilk fried bread stick and preparation method thereof |
| 02/12/2014 | CN101646350B Bread with increased arabinoxylo-oligosaccharide content |
| 02/11/2014 | CA2741000C Whole oat microwavable baked items |
| 02/06/2014 | WO2014022701A2 An improved continuous process and apparatus for making a pita chip |
| 02/06/2014 | US20140037810 Blunt Edge Dough Cutter |
| 02/06/2014 | US20140037790 Steamed bun quality improving agent and use thereof |
| 02/06/2014 | US20140037789 Continuous Process and Apparatus for Making a Pita Chip |
| 02/05/2014 | EP2692243A1 Composition for delayed resorption |
| 02/05/2014 | CN103549290A Preparation method of quick-freeze steamed buns |
| 01/30/2014 | WO2014018396A1 Gas entrainment in flowable foods |
| 01/30/2014 | US20140030379 Modified disodium pyrophosphate |
| 01/29/2014 | EP2688414A2 Method for making bread |
| 01/28/2014 | US8637101 Lipases with high specificity towards short chain fatty acids and uses thereof |
| 01/28/2014 | CA2438884C Enzymes having alpha amylase activity and methods of use thereof |
| 01/23/2014 | WO2014014917A2 Dough packaging and method for dough processing |
| 01/23/2014 | US20140023768 Whole grain non-flour baking process |
| 01/23/2014 | US20140023747 Dough Packaging and Method for Dough Processing |
| 01/23/2014 | US20140023745 Dough Packaging and Method for Dough Processing |
| 01/22/2014 | EP2685834A1 Improvement to bread-making with a high yeast content |
| 01/16/2014 | US20140017355 Bread-making with a high yeast content |
| 01/15/2014 | EP2683248A1 Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids, methods for the preparation thereof and uses |
| 01/15/2014 | CN103503938A Method for making unartificial yeast |
| 01/09/2014 | WO2014006090A1 Crisp baked products comprising xylanase |
| 01/09/2014 | WO2013113602A3 Use of acetic acid bacteria for producing baked goods |
| 01/09/2014 | US20140011259 Protein Variants Having Modified Immunogenicity |
| 01/09/2014 | US20140010919 Saccharomyces Cerevisiae Strains Suitable For The Production Of Baker's Yeasts Which Are Osmotolerant And Which Exhibit Intrinsic Resistance To Weak Organic Acids, Methods For The Preparation Thereof And Uses |
| 01/03/2014 | WO2014003546A1 Liquid bread improver, method for providing thereof and method for providing bakery foods |
| 01/01/2014 | CN103478192A Fermentation technology of sweet and sour bread |
| 01/01/2014 | CN103478191A Manufacturing method for gluten cake |
| 01/01/2014 | CN103004933B Whole-wheat soda biscuit and manufacture method thereof |
| 12/26/2013 | US20130344544 Amylases, Nucleic Acids Encoding Them and Methods for Making and Using Them |
| 12/26/2013 | US20130344197 Novel bread yeast strains |
| 12/25/2013 | CN103461417A Coarse grain food and manufacturing method thereof |
| 12/25/2013 | CN102026550B Method and composition to improve short bite of bakery products |
| 12/19/2013 | WO2013187759A1 A process of preparing a filled and fried bakery product |
| 12/19/2013 | US20130337112 Method for Preparing Maltogenic Alpha-Amylase Variants |
| 12/19/2013 | US20130337111 Screening Method |
| 12/19/2013 | US20130337110 Method for preparing food products by means of extrusion |
| 12/18/2013 | CN103458697A Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby |
| 12/18/2013 | CN103458696A Improvement to bread-making with a high yeast content |
| 12/12/2013 | WO2013181760A1 Novel cell wall deconstruction enzymes of scytalidium thermophilum, myriococcum thermophilum, and aureobasidium pullulans, and uses thereof |
| 12/11/2013 | CN103436516A Wheat protein disulfide isomerase produced by utilizing escherichia coli prokaryotic expression system, as well as method and application of wheat protein disulfide isomerase |
| 12/05/2013 | US20130323359 Preparation of Dough or Baked Products |
| 12/04/2013 | CN103429730A Novel baker's yeast |
| 12/04/2013 | CN103416450A Baking process for bakery products |
| 12/04/2013 | CN102550618B Production process of pasta leavening strains |
| 11/28/2013 | US20130316044 Bread having improved texture and taste and method for producing same |
| 11/27/2013 | CN103404556A Method for rapidly making bread of bread maker and bread maker |
| 11/27/2013 | CN103404552A Flour special for roast duck pancakes and manufacturing method thereof |
| 11/26/2013 | CA2672197C Non-flammable release composition |
| 11/21/2013 | US20130309377 Method and apparatus for producing a dough |
| 11/20/2013 | EP1695632B1 Apparatus and method for the production of short pastry bakery products, particularly biscuits, having edible particulates |
| 11/19/2013 | CA2555419C Method for producing a gluten-based baked product |
| 11/19/2013 | CA2508812C Method of selecting a lipolytic enzyme |
| 11/14/2013 | US20130302493 Multi-layered chilled dessert |
| 11/06/2013 | CN103380795A Manufacturing method of astaxanthin wheat flour product |
| 11/06/2013 | CN102792984B Old dough yeast and preparation method thereof |
| 10/31/2013 | WO2013162802A1 Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods |
| 10/31/2013 | WO2013161303A1 Novel bread yeast |
| 10/31/2013 | WO2013160370A1 Method of baking |
| 10/30/2013 | EP2654438A2 Biphasic fermentation of sour dough |
| 10/30/2013 | CN103371426A Preservative whitening steamed bread, use method thereof and steamed bread containing same |
| 10/30/2013 | CN103371208A Xylitol biscuit and production method thereof |