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)
11/2012
11/28/2012EP2527430A2 Method of preparing a dough-based product
11/28/2012EP2526775A1 Method for producing frozen bread dough needing no thawing or fermentation step
11/28/2012EP2525664A2 Microbial reduction in a processing stream of a milled product
11/28/2012CN102803480A Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
11/28/2012CN102803468A Yeast, Preparation Method, Composition, Apparatus And Uses Thereof
11/28/2012CN102796717A Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
11/28/2012CN102792986A Demoulding oil for bread
11/28/2012CN102792985A Composite active bread dried yeast and preparation method thereof
11/28/2012CN102792984A Old dough yeast and preparation method thereof
11/28/2012CN102792983A Egg tart liquid making method
11/28/2012CN101911959B Dough making technology for improving mucedin yield of three-phase decanter process
11/28/2012CN101785491B Bread improver and preparation method and application thereof
11/22/2012US20120294985 Curved bread bun
11/22/2012US20120294978 Enzymes For Starch Processing
11/22/2012US20120294965 Device for looping raw dough products
11/22/2012US20120294964 Device for stretching and/or aligning raw dough products, in particular, strands of dough preshaped to produce pretzels
11/21/2012CN102791137A Dough targeting for enhanced microwave reheating
11/20/2012US8313785 Liquid yeast compositions
11/15/2012US20120288919 Novel process for enzymatic bleaching of food products
11/15/2012US20120288585 Methods of Producing GH8 Xylanase Variants
11/14/2012CN101484023B Process for producing starch-containing food, and enzyme preparation for modification of starch-containing food
11/13/2012US8309336 Family 8 enzymes with xylanolytic activity
11/13/2012US8309147 Method for selecting lipolytic enzyme
11/13/2012CA2636220C Methods for reducing asparagine in a dough food component
11/07/2012CN102766613A Talaromyces emersonii beta-glucanases
11/07/2012CN102766581A Culture method of liquid fresh yeast
11/07/2012CN101525605B Araboxylan degrading enzyme
11/01/2012WO2012047092A8 A method and apparatus for high intensity ultrasonic treatment of baking materials
11/01/2012US20120276259 Rolled sheet of cookie dough
10/2012
10/31/2012EP2517576A2 The use of soluble tomato solids for reducing the salt content of food products
10/31/2012CN102754672A Method for preparing high soybean dietary fibre steamed bun flour
10/30/2012US8298802 BGL3 beta-glucosidase and nucleic acids encoding the same
10/30/2012US8298800 Lipolytic enzyme variants
10/25/2012US20120270253 Method For Preparing Maltogenic Alpha-Amylase Variants
10/24/2012EP2512252A1 Dough targeting for enhanced microwave reheating
10/24/2012CN102753023A Methods of producing GH8 xylanase variants
10/24/2012CN102742625A Coarse grain cake and making process thereof
10/23/2012CA2444735C Lipoxygenase
10/23/2012CA2431972C Thermostable lipolytic enzyme variant
10/18/2012US20120263854 Flat bread dough composition and method for making flat breads
10/18/2012US20120263825 Process for producing baked goods
10/18/2012US20120263824 Baking mixes and processes for making the same
10/18/2012DE102011007357A1 Method for producing small pastry e.g. biscuit, involves baking gluten dough at specific temperature for particular period of time which is lesser when compared with baking time of bread
10/17/2012EP2509427A1 Methods of producing gh8 xylanase variants
10/17/2012CN102732496A Xylanase and application thereof
10/17/2012CN102732448A Lactobacillus plantarum used for bread fermentation and bread quality improvement, and application method thereof
10/17/2012CN102726480A Special demolding oil for waffle and preparation method of special demolding oil for waffle
10/11/2012US20120258197 Vineyard culture method enabling the yeasts thereof to be obtained for high sugar and alcohol content fermentation
10/10/2012CN102715211A Bread processing technology
10/10/2012CN101365340B Methods for reducing asparagine in a dough food component
10/04/2012WO2012130969A1 Process for production of a baked product
10/04/2012WO2012076911A4 Low carbohydrate flours for the food industry and use thereof in semi-finished and final food products
10/04/2012US20120251663 Dough targeting for enhanced microwave reheating
10/04/2012US20120251662 Antimicrobial powders for the preparation of bakery products
10/03/2012EP2503894A1 Method for producing baked goods
10/03/2012EP2503893A1 Method for producing baked goods and vacuum baking oven for performing the method
10/03/2012CN102711486A Microbial reduction in a processing stream of a milled product
10/03/2012CN102711485A Method for producing frozen bread dough needing no thawing or fermentation step
10/03/2012CN102696724A Cake and processing process thereof
10/03/2012CN102696718A Pumpkin radish toast
10/02/2012US8278062 Method of using lipid acyltransferase
10/02/2012CA2542489C Cake mixture
09/2012
09/27/2012WO2012128602A1 Production of breadcrumbs mixed proportionally with aromatic plants and food algae
09/27/2012WO2012128186A1 Novel baker's yeast
09/27/2012WO2012127156A1 Improvement to bread-making with a high yeast content
09/27/2012US20120244252 Method
09/27/2012US20120244251 Method of producing bread using final proofed frozen dough and method of producing the final proofed frozen dough
09/27/2012US20120244250 Process and apparatus for producing bakery products in the form of half-shells
09/26/2012CN102690833A Aldolases, nucleic acids encoding them and methods for making and using them
09/26/2012CN101744021B Frozen dumpling modifying agent, preparation method thereof and application
09/26/2012CN101642151B Crisp oatmeal series food
09/25/2012CA2551776C Novel process for enzymatic bleaching of food products
09/25/2012CA2545069C Liquid leaven composition
09/22/2012CA2768804A1 Method of producing bread using final proofed frozen dough and method of producing the final proofed frozen dough
09/20/2012US20120237981 Amylases, nucleic acids encoding them and methods for making and using them
09/20/2012US20120237639 Meal substitute in form of bread type cooked food and a spread type condiment
09/20/2012US20120237636 Novel nacl substitute agent
09/19/2012CN102686112A New strains of lactic acid bacteria and their combinations producing probiotic preparations
09/19/2012CN102669216A Production process of wheat germ steamed bread
09/19/2012CN102669215A Fresh three-color matcha circle
09/13/2012US20120231120 Multi-layered food product and method for forming
09/13/2012US20120231115 Grandma B's Pecan Caramel and Cinnamon Roll Kit
09/12/2012CN102665425A Steamed bread preparation methods and steamed bread improving compositions
09/12/2012CN102665424A Method for producing baked goods
09/12/2012CN102657250A Steamed corn-bread flour foodstuff and method for producing same
09/11/2012US8263376 Lipoxygenase
09/11/2012CA2485607C A method of improving the rheological and/or machineability properties of a flour dough
09/07/2012WO2011050426A4 New strains of lactic acid bacteria and their combinations producing probiotic preparations
09/05/2012CN1592791B Phytases, nucleic acids encoding them and methods for making and using them
09/05/2012CN102655756A Process of microbic biotechnology for completely degrading gluten in flours
09/05/2012CN101779688B Biscuits and production method thereof
09/05/2012CN101755864B Quickly frozen bean-paste filling steamed bun and production method thereof
09/05/2012CN101744181B Pre-fermented frozen dough steamed bread and production method thereof
09/05/2012CN101664048B Steamed bread slice making flour modifier and use thereof
08/2012
08/30/2012WO2012115442A2 Preparation method for cake containing steamed glutinous rice cake therein and a cake prepared thereby
08/30/2012US20120219669 Ready-to-eat farinaceous product and a method for the preparation thereof
08/29/2012CN102018012B Dried yeast composition and preparation method thereof
08/29/2012CN101791000B Pre-gelatinized noodle flour and production method thereof
08/28/2012US8252357 Cup shaped baked confectionary and manufacturing method thereof
08/23/2012WO2012110711A1 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
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