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)
08/2012
08/23/2012US20120213888 Cloning, expression and use of acid phospholipases
08/23/2012CA2827164A1 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 thepreparation thereof and uses
08/16/2012US20120207881 Active ingredient delivery system
08/15/2012EP2486799A1 Method to produce cake with lipolytic enzyme and alpha-amylase
08/15/2012EP2485597A1 Glycine-containing leavening system for producing baked goods
08/15/2012CN102630718A Method for making multivitamin bread by using silkworm chrysalis
08/09/2012US20120201928 Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
08/09/2012US20120201927 Hollow Sandwich Bun Mold and Method of Use
08/08/2012EP2482667A1 Leaven-based mixture
08/08/2012CN101023173B Modified xylanases exhibiting improved expression
08/07/2012CA2678730C Reduction of acrylamide formation
08/02/2012WO2012076911A3 Low carbohydrate flours for the food industry and use thereof in semi-finished and final food products
08/02/2012CA2824952A1 Food analogs and methods for making food analogs
08/01/2012CN102625833A Carbohydrate oxidases
08/01/2012CN102614960A Making method of non-wheat bread flour
08/01/2012CN102613265A Natural yeast powder and preparation method therefore
08/01/2012CN102613264A Leavening old dough juice, leavening composition and leavening process
08/01/2012CN102613263A Dough kneading process for making leavened pancake
07/2012
07/31/2012US8232086 Method for preparing maltogenic alpha-amylase variants
07/26/2012WO2012099086A1 Container assembly material
07/26/2012US20120190072 Protein
07/26/2012US20120189743 System And Method For Preparing Naan Bread
07/25/2012CN102604913A Preparation method and application of thermomyces lanuginosus lipase
07/25/2012CN101926373B Whitening and anti-aging modifier for steamed bread
07/25/2012CN101495617B Mixture of lactic acid bacteria for the preparation of gluten free baked products
07/18/2012EP2476315A2 Use of a phospholipase A in the production of cake
07/18/2012CN102595910A Method for improvement of foods utilizing beta-amylase
07/18/2012CN102578189A Preparation method of wheat germ short biscuit
07/18/2012CN101193557B Compositions with rice flour and rice starch
07/18/2012CN101189330B Novel process for enzymatic acrylamide reduction in food products
07/17/2012CA2534935C Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of family 13
07/12/2012US20120177780 Method for improving bread-making properties of rice flour bread dough
07/11/2012EP2473603A1 Baking enzyme composition as ssl replacer
07/11/2012CN102550618A Production process of pasta leavening strains
07/05/2012US20120171347 Food precursor composition method for its production and uses thereof
07/05/2012US20120171337 Dough Portioner
07/05/2012DE102009054008B4 Verfahren zur Herstellung von Gebäck A process for the production of baked
07/04/2012EP2471370A1 Method and apparatus for baking bread
07/04/2012EP2470026A1 Ready-to-eat farinaceous product and a method for the preparation thereof
07/04/2012EP2337454B1 Sponge systems
07/04/2012CN102549150A Baking enzyme composition as SSL replacer
07/04/2012CN102548419A Leaven-based mixture
07/04/2012CN102174494B Marine cryophilic endo beta-xylanase XynB as well as expressing gene xynB and application thereof
07/04/2012CN102058043B Food additive and application thereof
07/04/2012CN101965851B Composite flour product fermenting agent and preparation method thereof
07/04/2012CN101755868B Bread modifying agent, preparation method thereof and flour product
07/04/2012CN101731299B Domestic instantly-fermenting steamed bread modifier
07/04/2012CN101731298B High-efficiency bread flour modifying agent
06/2012
06/28/2012WO2012085386A1 Novel bread yeast strains
06/28/2012US20120164272 Baking enzyme composition as ssl replacer
06/28/2012US20120164271 Auxillary enzyme for yeast, enzyme dough, brewing dough and bread, bun, steamed roll, bagel, method for brewing xiao ban enzyme
06/28/2012US20120164270 Yeast Strain and Method for Using the Same to Produce Nicotinamide Riboside
06/28/2012CA2822536A1 Novel bread yeast strains
06/27/2012EP2468103A1 Steamed cake donut
06/27/2012EP2467024A1 Fermented bakery dough tolerant to proofing
06/27/2012CN101779689B Soda biscuit and production method thereof
06/27/2012CN101755866B Quickly frozen meat filling steamed bun and production method thereof
06/27/2012CN101637192B Corn steamed bread flour modifying agent, steamed bread flour and premixed flour for corn steamed breads
06/26/2012CA2432965C The use of food and drink as a delivery system for phytase in humans
06/21/2012US20120156346 Apparatus for Manufacture of Flat Bread and Method for Manufacture the Same
06/21/2012US20120156326 Method for extending mold-free shelf life and improving flavor characteristics of baked goods
06/21/2012DE10256889B4 Backvorrichtung für tief-oder teilgefrorenes Backgut sowie Backverfahren hierfür Baking apparatus for deep-frozen dough and baking or in part method therefor
06/21/2012DE102010061431A1 Zwei-Phasen Fermentation Two-phase fermentation
06/19/2012CA2512734C Method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester and a hydroxy acid ester
06/14/2012WO2012076056A1 Food product comprising hydrolyzed whole grain
06/14/2012WO2012076055A1 Food products comprising hydrolyzed whole grain
06/14/2012WO2012076051A1 Food products comprising hydrolyzed whole grain
06/13/2012CN102487972A Method for producing sourdough bread by utilizing lactobacillus plantarum fermented dough
06/07/2012WO2012047092A3 A method and apparatus for high intensity ultrasonic treatment of baking materials
06/07/2012US20120141631 Fermented bakery dough tolerant to proofing
06/07/2012US20120141630 Screening Method
06/07/2012US20120141629 Novel food production process
06/06/2012EP2180792B1 Steamed cake donut
06/06/2012CN101731294B Caramel treat flour modifier
06/05/2012US8192772 Use of family 8 enzymes with xylanolytic activity in baking
05/2012
05/31/2012US20120135128 Process for the production of refined whole wheat flour with low coloration
05/31/2012US20120135107 Method for preparing a leavened, mechanically developed bread dough
05/30/2012EP2456865A1 Carbohydrate oxidases
05/30/2012EP1495116B1 Saccharomyces cerevisiae yeast strain with improved phytase activity
05/30/2012CN102480974A Ready-to-eat farinaceous product and a method for the preparation thereof
05/30/2012CN101755865B Frozen dough steamed bread with fruit filling and special filling and production method thereof
05/30/2012CN101731519B Quick-frozen steamed bread with vegetable stuffing and preparation method thereof
05/30/2012CN101361566B Iodine rich dried yeast and production method thereof
05/29/2012CA2526163C Shortening system
05/24/2012US20120128828 Novel process for enzymatic acrylamide reduction in food products
05/24/2012US20120128820 Freezer-to-Oven Dough Products and Methods of Preparation
05/24/2012US20120128819 Method of Improving Pre-Baked Dough Products
05/23/2012EP2454942A1 Method for improvement of foods utilizing -amylase
05/23/2012CN101181059B Peart barley semi-zymolysis health care biscuit with low sugar and low fat as well as processing method thereof
05/17/2012US20120121782 Conveyor Toaster with Self-Aligning Belts
05/17/2012US20120121760 Method for improvement of foods utilizing beta-amylase
05/17/2012US20120121759 Method of Preparing Bread
05/17/2012US20120121758 Allergen-free compositions
05/16/2012EP2451300A1 Heat resistant probiotic compositions and healthy food comprising them
05/16/2012CN102458132A A method of preparing a fully cooked farinaceous product
05/15/2012US8178090 Recombinant hexose oxidase
05/15/2012CA2724529C Quick corn nixtamalization process
05/15/2012CA2662369C Enzymatic dough conditioner and flavor improver for bakery products
05/15/2012CA2490944C Treatment of dough with a lipoxygenase and a lipolytic enzyme
05/10/2012US20120114818 Method of toasting a bread product using an edge toasting shield
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