| Patents for A21D 8 - Methods for preparing dough or for baking (5,808) |
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| 05/09/2012 | CN102443573A Enzyme preparation used in ultrasonic speed spray drying technology used for producing baked foodstuff |
| 05/03/2012 | WO2012055887A1 Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof |
| 05/03/2012 | WO2012055531A1 Method and apparatus for cooking pizza. |
| 05/03/2012 | WO2011050426A3 New strains of lactic acid bacteria and their combinations producing probiotic preparations |
| 05/03/2012 | CA2816174A1 Method and apparatus for cooking pizza |
| 05/03/2012 | CA2813840A1 Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof |
| 05/02/2012 | CN102429163A Method for preparing tartary buckwheat monascus and application thereof |
| 05/02/2012 | CN102428988A Production method of reducing generation of acrylamide in bread |
| 04/26/2012 | US20120100254 Reduction of acrylamide formation |
| 04/26/2012 | US20120100250 Carbohydrate Oxidases |
| 04/26/2012 | DE202012002303U1 Vorrichtung zur Gärreifeerfassung von Teiglingen Apparatus for Gärreifeerfassung of dough |
| 04/26/2012 | CA2813624A1 Soft-baked foodstuffs and methods of manufacturing the same |
| 04/25/2012 | EP2443930A1 Method and device for producing extruded croûtons |
| 04/25/2012 | EP2443227A1 Yeast, preparation method, composition, apparatus and uses thereof |
| 04/25/2012 | CN101102674B 可微波的冷冻食品 Microwaveable frozen food |
| 04/24/2012 | US8163317 Spraying hexose oxidase on a dairy product before heating so as to inhibit a Maillard reaction |
| 04/24/2012 | CA2557580C Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute |
| 04/19/2012 | WO2012049686A1 Auto feeding, auto dosing to continuous mixer for efficiently making high quality dough for bakery industry |
| 04/19/2012 | WO2012049181A1 Preparation of baked product from dough |
| 04/19/2012 | US20120095595 Process of making cereal, pulse and lentil admixture |
| 04/19/2012 | US20120093987 Method and apparatus for producing baked products |
| 04/19/2012 | CA2814174A1 Method for improving the textural attributes of baked snack foods |
| 04/19/2012 | CA2813134A1 Preparation of baked product from dough |
| 04/18/2012 | EP2440657A1 Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases |
| 04/18/2012 | EP2440656A1 Phospholipases and methods of using same |
| 04/18/2012 | CN102421302A 防止植物细胞壁材料溶解过程中提取物变暗和恶臭形成 Prevent the plant cell wall material is dissolved during the formation of the extract darken and malodorous |
| 04/18/2012 | CN101731497B 一种速冻馒头及其生产方法 One kind of quick-frozen bread and production method |
| 04/18/2012 | CN101343617B Low-temperature inactive industrial baker's yeast and process for preparing same |
| 04/17/2012 | CA2695562C Lipid acyltransferase |
| 04/12/2012 | WO2012047092A2 A method and apparatus for high intensity ultrasonic treatment of baking materials |
| 04/11/2012 | EP1839487B1 Bread-improving agent and bread products using the same |
| 04/11/2012 | EP1613738B1 Yeast packaging |
| 04/11/2012 | CN102409002A Saccharomyces cerevisiae bacterial strain capable of producing baker yeast characterized by osmotic pressure resistance and internal tolerance with respect to weak organic acid, preparation method thereof and application |
| 04/11/2012 | CN102406124A 可同步发酵酶化的含高纤维素混合面粉的制备方法 Preparation of enzyme fermentation can be synchronized with a high cellulose mixed flour |
| 04/11/2012 | CN102405948A 酵素辅助酵母,酵素面团,酿造面团及其面包、包子、馒头、贝果和小班酵素酿造的做法 Auxiliary yeast enzymes, enzymes dough, dough brewing and bread, buns, bread, bagels and a small class of enzymes brewing practices |
| 04/05/2012 | US20120082756 Preparation of Dough or Baked Products |
| 04/04/2012 | EP2436272A1 Novel food production process |
| 04/04/2012 | EP2434899A1 A method of preparing a fully cooked farinaceous product |
| 04/04/2012 | CN102399768A Low temperature xylanase BA-XYL11a as well as gene and application |
| 03/28/2012 | EP2432325A1 Method for preparing a leavened, mechanically developed bread dough |
| 03/28/2012 | EP1077608B2 Method for controlling fermentation of a food product or beverage |
| 03/28/2012 | CN102392019A Novel oxidoreductases and uses thereof |
| 03/28/2012 | CN101637193B Stewed noodle flour modifying agent, stewed noodle flour and preparation method thereof |
| 03/22/2012 | WO2012036910A2 Protein ingredient selection and manipulation for the manufacture of snack foods |
| 03/22/2012 | US20120070536 Lactobacillus strain and food having antifungal activity |
| 03/22/2012 | CA2812078A1 Protein ingredient selection and manipulation for the manufacture of snack foods |
| 03/21/2012 | EP2430924A1 A snack food product |
| 03/21/2012 | EP2429303A1 Compositions rich in arabinoxylan oligosaccharides |
| 03/21/2012 | EP2429302A1 Antistaling process for flat bread |
| 03/21/2012 | CN102387716A Method of producing processed cooking food stuff and device of producing stuff |
| 03/21/2012 | CN102387708A Method of producing processed cooking food stuff and device of producing stuff |
| 03/15/2012 | WO2012032372A1 Bread mix comprising nixtamalized corn flour |
| 03/15/2012 | US20120064209 Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods |
| 03/14/2012 | CN102373160A Screening and application of high glucose, high alcohol and high acid-resistant saccharomyces cerevisiae ATCC9763 |
| 03/13/2012 | CA2499124C Interface stabilisation of a product with 2 or more phases with a protein-polysaccharide complex |
| 03/08/2012 | WO2012029120A1 Method for producing dough for steamed bread |
| 03/08/2012 | US20120058222 Use |
| 03/06/2012 | US8129511 Modified amylases, nucleic acids encoding those amylases and uses thereof |
| 03/01/2012 | US20120052155 Method for the production of baked goods and plant for the automatic production of baked goods |
| 02/29/2012 | EP2421377A1 Shelf-life extension of sour dough baked goods |
| 02/29/2012 | EP2144509B9 Method for producing a bakery product |
| 02/28/2012 | US8124153 Method for forming film and a film formed by using said method |
| 02/23/2012 | US20120045544 Frozen dough comprising saccharomyces bayanus |
| 02/23/2012 | US20120045543 Shelf-life extension of sour dough baked goods |
| 02/21/2012 | CA2529502C Sprayable cookware release composition with reduced heat induced browning |
| 02/16/2012 | US20120040412 Amylases, nucleic acids encoding them and methods for making and using them |
| 02/16/2012 | US20120040063 Dual Pie Crust Bag, Kit and Method |
| 02/15/2012 | CN102352324A Use of lactic acid bacteria for reducing dental caries and bacteria causing dental caries |
| 02/14/2012 | US8114450 Method of improving properties of starch-containing food and property-improving agent |
| 02/14/2012 | CA2321595C Maltogenic alpha-amylase variants |
| 02/09/2012 | US20120034360 Compact Appliance For Making Flat Edibles |
| 02/09/2012 | US20120034340 Food composition and related methods for fried gnocco |
| 02/09/2012 | US20120034339 Process of microbic biotechnology for completely degrading gluten in flours |
| 02/08/2012 | EP2413715A1 Prevention of extract darkening and malodor formation during solubilization of plant cell wall material |
| 02/02/2012 | US20120027894 Lignan flax seed cakes |
| 02/02/2012 | US20120027886 Steamed cake donut |
| 01/31/2012 | US8105815 Asparaginase and its use in food production |
| 01/26/2012 | WO2012010593A1 Process for producing a baked product having increased flavor stability with catalase and phospholipase |
| 01/26/2012 | WO2012010592A1 Process for preparing a baked product with anti -staling amylase and peptidase |
| 01/26/2012 | US20120021092 Polypeptides with xylanase activity |
| 01/25/2012 | CN102326597A Method for preparing oil/water (O/W) type special mould release agent for baking by using palm liquid oil |
| 01/24/2012 | USRE43135 Method of improving dough and bread quality |
| 01/23/2012 | DE202011102920U1 Garhilfe Garhilfe |
| 01/18/2012 | CN101485346B Cake powder quality improver and preparation method thereof |
| 01/17/2012 | US8097442 Laccases, nucleic acids encoding them and methods for making and using them |
| 01/17/2012 | CA2650802C Novel nacl salt substitute, its use and products containing same |
| 01/12/2012 | US20120009314 Reduction of acrylamide formation |
| 01/12/2012 | US20120009303 Method for Producing Reduced Fat Layered Baked Product |
| 01/12/2012 | US20120009300 Family gh 61 polypeptides |
| 01/12/2012 | US20120009299 Microwavable frozen cookie dough |
| 01/12/2012 | US20120009298 Method for producing noodle, and enzyme preparation for modifying noodle |
| 01/11/2012 | CN102316753A Enzymatic generation of functional lipids from cereals or cereal bi-streams |
| 01/11/2012 | CN102316751A Enzymatic generation of oligasaccharides from cereals or cereal bi-streams |
| 01/11/2012 | CN102308863A Enzyme-modified crisp biscuit preparation method |
| 01/11/2012 | CN101773227B Refrigerated dough steamed bread and production method thereof |
| 01/10/2012 | US8092849 Baking mould |
| 01/10/2012 | CA2657130C Process for making a healthy snack food |
| 01/05/2012 | US20120003690 Enzymatic generation of functional lipids from cereals or cereal bi-streams |
| 01/05/2012 | US20120003354 Bread Product And Method |
| 01/05/2012 | US20120003353 Bread Product And Method |