| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
|---|
| 06/03/2004 | WO2004045319A1 An encapsulated product and a method for preparing and the use thereof |
| 06/03/2004 | WO2004028276A3 Reduction of acrylamide formation in cereal-based food processing |
| 06/03/2004 | DE10254356A1 Method for moisturing pre-baked, deep-frozen baker's products consists of subjecting them first to a vacuum and then applying saturated steam to them |
| 06/02/2004 | EP1423014A2 Method for making a ready-to-cook pastry for bakery products |
| 06/02/2004 | EP0862623B1 Microgranule for food/feed applications |
| 06/02/2004 | EP0815210B1 An enzyme with aminopeptidase activity |
| 05/27/2004 | US20040101928 Transforming escherichia with humicola nucleotide sequences coding lipase for use in preparation of detergents and baking materials |
| 05/27/2004 | US20040101611 Depositing a cereal flour dough on a conveyor belt comprising a glass fiber fabric impregnated with polytetrafluoroethylene, b) steam cooking said dough, cutting |
| 05/27/2004 | US20040101610 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 05/27/2004 | US20040101594 Excellent in flavor and taste and weak in fermentation smell |
| 05/26/2004 | EP0835058B1 Method for increasing specific volume of bakery products |
| 05/21/2004 | WO2004042006A2 Amylases, nucleic acids encoding them and methods for making and using them |
| 05/21/2004 | WO2004040985A1 Method for making a cereal food product baked in a mould |
| 05/21/2004 | WO2004040984A1 Rhamnolipids in bakery products |
| 05/21/2004 | CA2502829A1 Rhamnolipids in bakery products |
| 05/20/2004 | US20040096556 Spreading, flash heating, baking, cooling |
| 05/20/2004 | US20040096545 Method and apparatus for producing a doughnut |
| 05/19/2004 | DE202004004368U1 Baking mix for wheat batches for making small and large goods, e.g. rolls or sandwich or toast bread contains fat mixture of cooking oil and (semi)solid cooking fat besides wheat sour dough, sugar and malt preparation |
| 05/19/2004 | CN1498079A Use of food and drink as delevery system for phytase in humans |
| 05/13/2004 | WO2004039174A2 A method of preventing acrylamide formation in a foodstuff |
| 05/13/2004 | WO2004039162A1 Flour based food product comprising thermostable alpha-amylase |
| 05/13/2004 | WO2004039161A1 Enzyme preparation from plant seed shoots for leavening dough |
| 05/13/2004 | US20040091968 Recombinant phytases and methods of making and using them |
| 05/13/2004 | US20040091601 Liquid yeast compositions |
| 05/13/2004 | US20040091596 Food product and method of manufacture |
| 05/13/2004 | US20040091582 Filled bakery product and a method for its production |
| 05/13/2004 | US20040091578 Treating a protein containing disulfide bonds withthioredoxin, nicotinamide adenine dinucleotide phosphate- thioredoxin reductase and NADPH or dithiothreitol reacting the protein with physiological disulfide; administering |
| 05/13/2004 | CA2499445A1 Flour based food product comprising thermostable alpha-amylase |
| 05/13/2004 | CA2447968A1 Food product and method of manufacture |
| 05/12/2004 | EP1416801A1 Biscuit for frozen confectionery |
| 05/11/2004 | US6733811 Precooking with a lime solution; moisture content is stabilized, and corn is milled and dried in super-heated stream of air with reduced energy consumption by recycling waste hot air; dust trapping is performed on waste hot air |
| 05/06/2004 | WO2004037016A2 A method of producing pasta and masa like doughs and products produced therefrom |
| 05/06/2004 | WO2004037009A1 Process for producing snack, snack and snack-like food |
| 05/06/2004 | WO2004037008A1 Production method for snack cake, snack cake, snack cake-style food |
| 05/06/2004 | WO2004037004A2 Encapsulated functional bakery ingredients |
| 05/06/2004 | WO2004031378A3 Family gh 61 polypeptides |
| 05/06/2004 | US20040086597 Reduction of acrylamide formation in cooked starchy foods |
| 05/06/2004 | EP1415539A1 Flour based food product comprising thermostable alpha-amylase |
| 05/06/2004 | EP1415538A1 Rhamnolipids in bakery products |
| 05/05/2004 | CN1148442C Reduction of phosphorus containing components in edible oils comprising high amount of non-hydratable phosphorus by use of phospholipase from filamentous fungus having phospholipase A and/orB activity |
| 05/04/2004 | US6730346 Methods for using lipases in baking |
| 05/04/2004 | CA2084893C Microwaveable batter-coated, dough-enrobed foodstuff |
| 04/29/2004 | US20040081738 Can be refrigerated and stored for a period of time in a standard refrigerator prior to use and one that will have the desired qualities of freshly prepared pasta or masa doughs |
| 04/29/2004 | US20040079917 Heat absorbing temperature control devices and method |
| 04/28/2004 | EP1413202A1 Lipid-encapsulated functional bakery ingredients |
| 04/28/2004 | EP1077608A4 Methods and compositions for making fermented cereal products |
| 04/27/2004 | USRE38507 Antistaling process and agent |
| 04/27/2004 | US6726942 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
| 04/22/2004 | WO2004012511A3 Method for making a cake or culinary preparation that can be preserved for a long time at room temperature and is ready to eat |
| 04/21/2004 | EP1408767A1 Thin film forming |
| 04/20/2004 | CA2075384C Process of producing rottable thin-walled shaped bodies made of starch |
| 04/15/2004 | WO2004031378A2 Family gh 61 polypeptides |
| 04/15/2004 | WO2004030468A2 Novel food production process |
| 04/15/2004 | WO2004030461A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/15/2004 | US20040071854 Having enhanced physical and product properties and quality |
| 04/15/2004 | US20040071853 For improving rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes |
| 04/15/2004 | US20040071738 Hypo-allergenic pollen protein treated with thioredoxin, nicotinamide adenine dinucleotide phosphate- thioredoxin reductase (NTR) and reduced nicotinamide adenine dinucleotide phosphate (NADPH) |
| 04/15/2004 | DE202004000595U1 Preliminary dough is obtained by kneading a mixture of milled cereal products, liquids, baking yeast, baking enzymes and/or malt products taken in specified quantities |
| 04/15/2004 | DE10346764A1 Transglutaminase fermented pre-dough, useful in bakery products, is obtained from cereal flour and/or non-cereal material optionally together with baker's yeast and/or lactic acid bacteria |
| 04/15/2004 | CA2509891A1 Novel food production process |
| 04/15/2004 | CA2500242A1 Method for producing baked objects, at least parts of which are a glossy brown |
| 04/14/2004 | EP1406513A1 Protein-containing foodstuff comprising a cross-linking enzyme and a hydrocolloid |
| 04/14/2004 | CN1145420C Method for producing cereal bread |
| 04/13/2004 | US6720022 Granulated bread improver for the preparation of bakery products |
| 04/13/2004 | US6720014 Culturing escherichia coli; genetic engineering and expression |
| 04/08/2004 | WO2004029084A2 Lipase inhibitors and uses thereof |
| 04/08/2004 | WO2004028281A1 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 04/08/2004 | WO2004028278A2 Reduction of acrylamide formation |
| 04/08/2004 | WO2004028277A2 Reduction of acrylamide formation in food processing |
| 04/08/2004 | WO2004028276A2 Reduction of acrylamide formation in cereal-based food processing |
| 04/08/2004 | WO2004018662A3 Cellulases and hemicellulases and uses thereof |
| 04/08/2004 | DE202004002242U1 Nutritional material comprises ground grain granules that contain starch, which are extruded as a paste |
| 04/08/2004 | CA2499540A1 Reduction of acrylamide formation in food processing |
| 04/08/2004 | CA2499526A1 Reduction of acrylamide formation in cereal-based food processing |
| 04/07/2004 | EP1404827A2 Lipolytic enzyme genes |
| 04/06/2004 | CA2085232C Xylanase production |
| 04/01/2004 | WO2004026043A1 Method for reducing acrylamide in foods,foods having reduced levels of acrylamide, and article of commerce |
| 04/01/2004 | WO2003097825A3 Novel phospholipases and uses thereof |
| 04/01/2004 | DE10243298A1 Method for making granary or wholemeal rolls comprises filling baking grid with dough and baking in normal manner |
| 04/01/2004 | CA2496578A1 Method for reducing acrylamide in foods, foods havng reduced levels of acrylamide, and article of commerce |
| 03/31/2004 | EP1402790A2 Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 03/30/2004 | US6713099 Masa based food products modified with an enzyme or a reducing agent |
| 03/25/2004 | WO2004023892A1 Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn |
| 03/25/2004 | WO2004023879A1 Use of family 8 enzymes with xylanolytic activity in baking |
| 03/25/2004 | WO2003072717A3 Grain-based enzyme-releasing matrix and method of preparation |
| 03/25/2004 | WO2003012074A3 Bacterial strains belonging to lactobacillus species and their use in food and feed industry |
| 03/25/2004 | US20040058053 Powder particles of fat and enzymes having a mean size of < 200 mu m; spraying with a liquid, recovering particles of > 250 mu m, mixing with dough and heating |
| 03/25/2004 | US20040058049 Increase the uptake of minerals |
| 03/25/2004 | US20040058046 Adding an asparagine-reducing enzyme to the food before heating |
| 03/25/2004 | US20040058036 Compositions and methods relating to frozen dough products |
| 03/24/2004 | CN1484693A Lipolytic enzyme variant |
| 03/18/2004 | WO2004012512A3 Method of preparing a food intermediate under a controlled atmosphere |
| 03/17/2004 | EP0870015B1 Novel xylanases, genes encoding them, and uses thereof |
| 03/17/2004 | EP0702519B2 Use of laccase in baking |
| 03/11/2004 | US20040047953 For applying shortening to baking vessels |
| 03/10/2004 | EP1395119A1 Method for preparing a yellow pastry cake |
| 03/10/2004 | CN1481217A Liquid yeast compsns |
| 03/04/2004 | WO2004018662A2 Cellulases and hemicellulases and uses thereof |
| 03/04/2004 | WO2004017740A1 Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared |
| 03/04/2004 | US20040043109 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |