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)
10/2003
10/30/2003US20030203095 Dough compositions for the preparation of baked products
10/30/2003US20030203094 Method for producing a dough-based product of novel texture
10/30/2003US20030203093 Comprising insulated housing having sealable door, proofing chamber sized to received rack for holding raw dough product, controller, dehumidifying device located within housing on airflow path, heater, humidifying device
10/30/2003US20030203091 Forming dough product, baking, treating product by applying fat composition thereto under conditions to allow absorption of sufficient amount of fat into dough to improve texture after microwave reheating, freezing
10/30/2003US20030203077 Placing ice cream between waffles in waffle toaster and flash heating at high temperature over short time interval such that waffles surround ice cream with exterior fully toasted while interior thereof adjacent ice cream remains cold
10/30/2003US20030203076 Heat-treated food which has been wrapped in a pastry of wheat flour dough for cooking in a microwave oven
10/29/2003EP1189515B1 Method and apparatus to provide marking on bread
10/29/2003EP1063895B1 Stable suspension of a particulate component
10/29/2003EP0878996B1 Novel cold-sensitive bread yeasts
10/29/2003EP0706325B1 Apparatus and process for extruding laminated dough products
10/29/2003CN1451283A Heating treated packaged wheaten food for cooking in microwave oven
10/28/2003US6638444 A hydrated salt is supported in a position between the heat sensitive device and the heat generator
10/24/2003CA2383793A1 Dough product treatment process and products thereof
10/22/2003EP0973401B1 Process for the manufacture of dry baked products
10/22/2003CN1450860A Leavened dough extrusion process
10/21/2003US6635464 DNA; polypeptide having enzymatic activity; useful in pulp and paper industries, modifying plant biomass for feed additive or in baking
10/21/2003US6635289 Alpha-amylase particles with lipid coating to protect particles from thermal denaturing during baking
10/16/2003WO2003084334A2 Method and composition for the prevention or retarding of staling
10/16/2003WO2003063594A3 Process and apparatus for marking nixtamalized corn flour
10/16/2003WO2003024231A3 Extended shelf life bakery composition and bakery products
10/16/2003US20030195151 Glucanases; xylanases; endoxylanases; isolated from barley/oats; immunoaffinity chromatography
10/16/2003US20030194467 Improving the rheological and/or machineability properties by adding to the dough a combination comprising a hexose oxidase and an emulsifying agent.
10/15/2003EP1352564A2 New process for preparing bread of the French type with leaven in taste
10/15/2003EP1352057A2 Lipolytic enzyme variant
10/15/2003CN1124346C Novel yeast genes
10/09/2003WO2003082016A1 A method of scheduling a production run of bakery products
10/09/2003US20030190399 Liquid bread improving compositions
10/09/2003CA2485286A1 A method of scheduling a production run of bakery products
10/08/2003EP1350432A1 Method and composition for retarding staling of bakery products by adding a thermostable protease
10/02/2003WO2003080826A1 Saccharomyces cerevisiae yeast strain with improved phytase activity
10/02/2003WO2003016535A3 Novel amylases and uses thereof
10/02/2003US20030186443 Phytase active yeast
10/02/2003US20030185935 Method for producing breads
10/02/2003CA2517582A1 Saccharomyces cerevisiae yeast strain with improved phytase activity
10/01/2003EP1348337A1 Process for manufacturing a biscuit
10/01/2003CN1446051A Method for making swelling food and food obtained by it
09/2003
09/25/2003WO2003077661A1 Heat released encapsulated yeast
09/25/2003WO2003077660A1 Partially thermal treated dough intermediate and method of making
09/25/2003US20030180427 Parallelogram mold; cutting, dividing dough in zig-zag pattern; baking
09/25/2003US20030180420 Container containing dough which allows for gas venting
09/25/2003US20030180418 Methods for using lipases in baking
09/25/2003US20030180416 Carbohydrate oxidase and use thereof in baking
09/24/2003EP1345496A2 Liquid yeast compositions
09/23/2003US6623777 Inserting a cooked meat into dough of wheat flour, yeast, rice koji and vitamin C
09/23/2003CA2074432C Breadmaking dough conditioner
09/18/2003US20030175404 Low viscosity structured lipid pan release compositions and methods
09/18/2003US20030175386 Partially thermal treated dough intermediate and method of making
09/18/2003US20030175383 Mixing with enzyme capable of hydrolysis of lipids, phosphatides
09/18/2003US20030175382 Heat released encapsulated yeast
09/17/2003EP1098568B1 Novel dough compositions for the preparation of baked products
09/17/2003EP0967881B1 Wafer product
09/16/2003US6620447 Sealing the dough in wrapper cover, and baking the product sealed in the wrapper which is permeable to water vapor to allow crust formation; treating wrapper to reduce permeability
09/12/2003WO2003030657B1 System and method for molding a snack chip
09/10/2003EP1342416A1 Process for the preparation and/or the conservation of swollen bruised grains, whole grains or cereal germs in sourdough and/or predough
09/09/2003US6617026 Particles containing active in visco-elastic liquids
09/09/2003US6616954 Solvent released encapsulated yeast
09/09/2003CA2193915C Method for producing a hypoallergenic wheat flour
09/04/2003WO2003072717A2 Grain-based enzyme-releasing matrix and method of preparation
09/04/2003US20030165605 Frozen dough and baked products
09/03/2003EP1142479A4 Method for producing cereal bread
09/03/2003CN1439712A Yeast
08/2003
08/28/2003WO2003070007A2 Method for manufacturing beads containing exogenous soy protein
08/28/2003WO2003070006A1 Bread comprising soy protein
08/28/2003WO2002090557A3 Freeze-tolerant eukaryotic cells
08/28/2003US20030161911 Novel yeast
08/28/2003US20030160206 Heat absorbing temperature control devices and method
08/27/2003EP1338647A2 Yeast used for making bread
08/27/2003EP0871712B1 Transglutaminases from oomycetes
08/26/2003US6610334 Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
08/19/2003US6607770 Process for the manufacture of dry baked products
08/19/2003US6607763 Leavened dough extrusion
08/14/2003WO2003065814A1 Method of extruding bread dough and products thereof
08/13/2003EP1333723A1 Apparatus for making a food product
08/13/2003EP0426766B2 Mixer-kneader and process for making dough, in particular for pasta
08/12/2003CA2224203C A method for improving the properties of a flour dough, a flour dough improving composition and improved food products
08/07/2003WO2003063595A1 Frozen dough and baked products
08/07/2003WO2003063594A2 Process and apparatus for marking nixtamalized corn flour
08/07/2003US20030147998 Uncooked extruded dough product are provided, comprising extruding a dough composition of pre- gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so
08/07/2003US20030147993 Food product or food product intermediate which incorporates short chain beta glucan or modified short chain beta glucan, those having an average molecular weight of less than 50,000 Daltons, to enhance bile acid binding capacity and improved
08/07/2003CA2474369A1 Frozen dough and baked products
08/06/2003EP1331852A1 Inert-gas based leavened dough system
08/06/2003EP1331851A1 Inert-gas based unleavened dough system
08/06/2003EP1331850A2 Liquid bread improving compositions
08/02/2003CA2414326A1 Food products with improved bile acid binding functionality and methods for their preparation
07/2003
07/31/2003WO2003022061A3 Method for making a ready-to-cook pastry for bakery products
07/31/2003US20030144165 For use in detergents and in baking
07/31/2003US20030143308 Nixtamalized corn flour process and apparatus improvement for recovering heat and reducing particulate emission from waste hot air
07/30/2003EP1331263A1 Drying-resistant yeast
07/29/2003US6600021 Enzyme inhibitor for use in the preparation of dough and baked goods
07/29/2003US6599550 Low temperature cooking cereal-based products
07/29/2003CA2051704C Process for microwave browning and product produced thereby
07/23/2003EP1328158A1 Method for producing a dough-based product
07/17/2003WO2003056926A1 Method of forming crosslinked network structure comprising rice flour as the main component, foamy food dough comprising rice flour as the main component, foamy food and bread, and process for producing the same
07/17/2003US20030134023 High protein, low carbohydrate dough and bread products, and method for making same
07/17/2003US20030134016 Laminated pizza crust
07/16/2003EP1326497A1 Preparation of baked product from dough
07/15/2003US6592925 Dough especially for baked goods and method for making
07/15/2003US6592923 System and method for molding a snack chip
07/11/2003CA2367543A1 Yeast transport isoforms
07/09/2003EP1325102A1 Particles containing active in visco-elastic liquids
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