2953 ⎘
Finished or partly finished bakery products Products with modified nutritive value, e.g. with modified starch content
Sub-classes:METHOD FOR REDUCING THE QUANTITY OF SUGAR CONSUMED IN BAKED GOODS
#2LOWER CALORIE BAKED PRODUCTS
#3MEDIUM/LOW GLYCAEMIC INDEX PRODUCTS AND METHODS
#4COMPOSITIONS AND METHODS FOR REDUCED LEAVENING TIME AND SODIUM CONTENT IN DOUGHS COMPRISING MICRON-SIZED SALT PARTICLES ADHERED TO A CARRIER
#5PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMIC INDEX
#6PLANTS WITH REDUCED LIPASE 1 ACTIVITY
#7Formulated pectin composition for lowering food glycemic index value
#8PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#9LOW-CARB, POMACE-BASED DOUGH PRODUCT
#10VEGAN COMPOSITION FOR BAKING
#11PRODUCTION OF LEGUME-BASED NUTRIENT-DENSE DOUGHS AND FOOD PRODUCTS
#12Functionally Enhanced Flours, Grits, and Food Products and Methods of Making and Using Same
#13METHOD AND APPARATUS FOR PRODUCING CANNABIS SMOKE RESIN
#14FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#15LOW-CARB, POMACE-BASED DOUGH PRODUCT
#16METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
#17FLOUR- AND MEAL-BASED FOOD PRODUCTS COMPRISING INSOLUBLE ALPHA-1,3-GLUCAN
#18Low sugar multiphase foodstuffs
#19MATERIALS AND METHODS FOR PRODUCTION OF PLANT-BASED MEAT REPLACEMENT FOOD PRODUCTS
#20HOME BAKERY BREAD MIX
#21Brown rice oat bread with low glycemic index and preparation method thereof
#22METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#23Plants with reduced Lipase 1 activity
#24METHOD FOR MANUFACTURING MODIFIED GLUTEN
#25Disintegrated and decompacted cellulose-based vegetable fibre materials use and method for acquisition and production
#26MEDIUM/LOW GLYCAEMIC INDEX PRODUCTS AND METHODS
#27CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
#28METHOD FOR THE MANUFACTURE OF A BAKED COMESTIBLE
#29Dough-Based Food Product and Method of Preparing
#30Microencapsulated chitosan, methods of making and methods for the use thereof
#31Plants with reduced lipase 1 activity
#32CHILDREN'S BISCUITS WITH NO ADDED SUGAR AND METHOD OF PREPARING IT
#33MICROENCAPSULATED NON-STARCH POLYSACCHARIDES FOR DIET FOOD COMPOSITIONS
#34METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#35NUTRITIONAL COMPOSITIONS AND METHODS OF USING SAME
#36METHOD OF MAKING ACORN BREAD
#37MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#38LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#39Materials and Methods for Modulation of Insulin Resistance and Gut-Derived Hormones Using Composite Food Products
#40Low bitter chicory products
#41PROCESS FOR THE PRODUCTION OF COOKIES HAVING IMPROVED ORGANOLEPTIC PROPERTIES
#42Plants with reduced Lipase 1 activity
#43METHOD FOR MAKING FOOD PRODUCTS WITH HIGH FIBER AND REDUCED CALORIES
#44REDUCED SODIUM BAKERY PRODUCT
#45Low bitter chicory products
#46Low bitter chicory products
#47ALPHA-AMYLASE
#48Process for the production of cookies having improved organoleptic properties
#49COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR
#50Wafer For Frozen Confections
#51Extrudable batter compositions for use in providing high-fiber flourless food products
#52EDIBLE WAFER-TYPE PRODUCT FOR DELIVERY OF NUTRACEUTICALS AND PHARMACEUTICALS
#53Low Glycaemic Index Baked Product Comprising High Levels of Fibre, Proteins and Inclusions
#54Use of for treatment of virus infections
#55Carnallite Preparation and Uses Thereof in Edible Applications
#56METHOD AND SYSTEM FOR WEIGHT MANAGEMENT
#57Reduced digestible carbohydrate food having reduced blood glucose response
#58Product to reduce glycemic response of carbohydrate based foods
#59Process for the Production of Biscuits Having Improved Organoleptic Properties
#60Soluble oat or barley flour and method of making utilizing a continuous cooker
#61High-purity rebaudioside D and low-calorie diet cookies containing the same
#62Reduced digestible carbohydrate food having reduced blood glucose response
#63USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES
#64Dough Composition for Frying and Method of Producing Fried Dough Composition
#65BAKED CONFECTIONERY COMPRISING 1-KESTOSE AND METHOD FOR PRODUCING THE SAME
#66Fenugreek Flour for Incorporating Into Food Products
#67High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
#68Snack Cracker and Method for Making Same
#69Edible nutritive composite
#70Use of diacetyl dimer as an aromatic and/or flavouring substance
#71WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
#72Use of for treatment of virus infections
#73PROTEIN-RICH PREMIX POWDERS COMPRISING OKARA FOR HEALTHY FOOD INDUSTRY
#74Method For Making A Foodstuff
#75EDIBLE MODELING MATERIAL
#76Base material for producing food and fodder
#77Use of for treatment of autoimmune diseases
#78DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM
#79Soy based bread product and method of preparation
#80Foods Comprising Healthy Combinations of Tofu and Flour, or Tofu and Meat and Methods of Producing the Same
#81Process for the Production of Lupin Extracts
#82Bread-Improving Agent and Bread Products Using the Same
#83Food material and food product using the same
#84Production of gluten-free food products using timothy grass
#85Method of producing concentrated flour from wine grape pomace
#86HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#87Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
#88Processes for encapsulating protein and products thereof
#89Methods of making and using nutritional compositions
#90NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME
#91Dough and method for preparing leavened food product
#92Rheologically balanced high fiber ingredient for food products
#93Bread improving agent and breads containing the same
#94Starch-free flour for noodles, bread and the like
#95Calorie reduction-taste retention food products
#96Rice flour compositions
#97Bakery products containing starch n-octenyl succinate
#98Food product
#99Bread compositions containing sugar beet pectins
#100Dough compositions and pretzels
#101Low carbohydrate quesadillas
#102Low carbohydrate bread product
#103Low carbohydrate flour additive
#104Dehydrated edible beans in bread
#105Breads comprising dietary fiber gel
#106Compositions and processes for making high soy protein-containing bakery products
#107Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
#108Method and system for weight management
#109Use of pre-cooked cereal and tubular starch in high protein foods products
#110Extruded ingredients for food products
#111Dough compositions
#112Phaseolamin compositions and methods for using the same
#113Nutritional and energy reduced fiber-based baking ingredient having low glycemic index
#114Low-gluten wafer and method of making same
#115Reduced digestible carbohydrate food having reduced blood glucose response
#116Bulking agents for baked goods
#117Food composition and method of making same
#118Anti-diabetic diet and method for providing a proportioned ground food
#119High-protein, reduced-carbohydrate bakery and other food products
#120High-protein, reduced-carbohydrate bread and other food products
#121High-protein, reduced-carbohydrate dessert and other food products
#122High-protein, reduced-carbohydrated flat bakery and other food products
#123Baked goods having extended shelf life
#124High-protein, low-carbohydrate bakery products
#125Formulated pectin composition for lowering food GI value, the preparation method thereof, and the method for preparing low GI food