2855 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
Sub-classes:EDIBLE BAKED PRODUCT THAT DOES NOT INCREASE SERUM INSULIN, RAISE BLOOD GLUCOSE, OR INTERRUPT KETOSIS
#2SWEETENER COMPOSITION, METHOD FOR REDUCING BROWNING, AND FOOD PRODUCT
#3Pizza dough for later use and process for preparing same
#4Shelf-Stable and Satisfying Soft-Baked Snack Product
#5A PROCESS FOR THE PREPARATION OF FAT-BASED CONFECTION COMPOSITIONS
#6Reduced or Zero Added Sodium Snack Food Pellets
#7BAKERY PREMIX POWDER
#8METHODS FOR MANUFACTURING SMALL MOLECULE BIOACTIVES
#9Preparation Method for Convenient and Instant Dumpling with Long Normal-Temperature Shelf Life
#10BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
#11EGG SUBSTITUTE MIXTURE
#12PHOSPHATE-FREE BAKING POWDER
#13COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#14Method for reducing the amount of acrylamide during the heat treatment of foods with leavening effect
#15POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
#16COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT
#17COMPOSITIONS OF BATTERS FOR PREPARING AN EDIBLE MULTILAYER FOOD CARRIER
#18HIGH PROTEIN FLOWABLE BATTER AND METHODS OF PROCESSING THEREOF
#19HIGH-ACID BAKED GOOD AND METHOD OF MAKING BAKED GOOD
#20BAKING POWDER
#21Method and device for orienting wound dough products in a defined end position
#22Snack food chip
#23FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
#24Production Method of Edible Biodegradable Tableware
#25PREPARATIONS WITH C-METHYL FLAVONOIDS
#26Pizza dough for later use and process for preparing same
#27Brown rice oat bread with low glycemic index and preparation method thereof
#28SILICA MICROCAPSULES AND METHODS OF PREPARING SAME
#29Dry muffin and pancake mix
#30EGG SUBSTITUTE MIXTURE
#31FLOUR IMPROVER AND USES THEREOF
#32EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES
#33CLEAN LABEL BAKING POWDER
#34BAKED DOUGH PRODUCT HAVING NUMEROUS LAYERS AND METHODS FOR FORMING THE SAME
#35CONTROLLED RELEASE OF PHASEOLAMIN COMPOSITIONS
#36COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#37PACKED WHEAT FLOUR FLAVORING
#38LEAVENING AGENTS
#39Silica microcapsules and methods of preparing same
#40Dough-Based Food Product and Method of Preparing
#41Method and system for regulating leavening reactions
#42BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
#43Composition and use of macro-minerals to lower postprandial glycemic response and reduce body weight
#44Microwavable Baking Mixes and Methods of Preparing Baked Goods
#45Stabilization of Monocalcium Phosphate With Non-Aluminum Materials
#46Pasteurised shelf stable batter
#47LEAVENING AGENT
#48SALT REPLACEMENT COMPOSITION, A PROCESS FOR MAKING A SALT REPLACEMENT COMPOSITION, AND ITS USE IN BAKED DOUGH PRODUCTS
#49Coated food product and method of producing the coated food product
#50APPARATUS AND METHOD FOR QUICK AND PRECISE DOSING OF WATER
#51Dough-Based Food Product and Method of Preparing
#52Stabilised potassium bicarbonate and low-sodium leavening compositions
#53NON-FRIED NOODLE DOUGH COMPRISING SWEET POTATO FLOUR AND PROCESS FOR ITS PREPARATION
#54GLUTEN-FREE BREAD-MAKING COMPOSITION
#55Insect production systems and methods
#56Insect production systems and methods
#57Insect production systems and methods
#58Insect production systems and methods
#59Methods of treating iron deficiency to prevent iron-deficiency anemia by administration of Lactobacillus plantarum
#60Natural compositions containing eggshell calcium, organic honey and lemon
#61REDUCED SODIUM BAKERY PRODUCT COMPRISING FILLING OR TOPPING
#62APPETITE-SUPPRESSING FOOD PRODUCT CONTAINING JERUSALEM ARTICHOKE FLOUR
#63CORN BASED FOOD COMPOSITION
#64Device for orienting wound dough products in a defined end position
#65Non-oxidizer particles
#66Food mass suitable for microwaving
#67Salt replacement composition, a process for making a salt replacement composition, and its use in baked dough products
#68Method and system for regulating leavening reactions
#69Sodium bicarbonate product
#70PREPARATION AND THE USE OF FROZEN DOUGH FOR MICROWAVABLE FRIED FRITTERS
#71Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods
#72Prepared Dough for Baked Goods with Novel Organoleptic Properties
#73Heat-Treated Flour
#74Salt product
#75SOFT-BAKED FOODSTUFFS AND METHODS OF MANUFACTURING THE SAME
#76LOW SODIUM SALT TORTILLA AND METHOD FOR PREPARATION THEREOF
#77Stabilised potassium bicarbonate and low-sodium leavening compositions
#78REDUCED ALUMINUM CHEMICAL LEAVENING COMPOSITIONS
#79FROZEN DOUGH FOR MICROWAVEABLE FOOD, ITS PREPARING METHOD AND THE USE THEREOF FOR PROCESSING MICROWAVABLE FRIED FRITTERS
#80Natural Mold Inhibitor and Methods of Using Same
#81Carnallite Preparation and Uses Thereof in Edible Applications
#82FLOUR IMPROVER
#83Calcium fortification of bread dough
#84FLAT BREAD DOUGH COMPOSITION AND METHOD FOR MAKING FLAT BREADS
#85PROCESS FOR PRODUCING BAKED GOODS
#86NaCl substitute agent
#87FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT
#88MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
#89EDIBLE COMPOSITIONS
#90Liquid Bread Improver, The Use And The Process For Producing Thereof
#91Product containing magnesium pyrophosphate and use thereof as a raising acid for the production of bakery products
#92Salt product
#93Glycine-bearing leavening system for the production of bakery products
#94FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT
#95FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT
#96Calcium fortification of bread dough
#97METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES
#98DECONTAMINANT EDIBLE PRODUCT, METHODS OF PRODUCTION AND USES THEREOF
#99Use of 4-hydroxydihydrochalcones and their salts for enhancing an impression of sweetness
#100CALCIUM ABSORPTION ENHANCER
#101KNEADABLE AND MOULDABLE BAKING MIXTURE
#102COATED CARRIERS
#103Method to produce cake
#104Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
#105COMPOSITION BENEFICIAL FOR VISUOGNOSIS PERSISTENCE AND USE THEREOF
#106FOOD PRODUCTS FOR DIABETICS
#107Food Comprising Silicon
#108Salt replacement mixture with reduced NaCI content
#109Calcium-enriched food product
#110Self-rising dough-containing food product and related manufacturing methods
#111METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH
#112Methods of treating anemia and increasing the absorption of non-heme iron by administration of
#113Method for producing tri-calcium phosphate
#114Nutrition Products
#115Composite nutritional products
#116Antistaling agent and methods
#117Bread-making improver
#118Method for making breads
#119Gasified Food Products and Methods of Preparation Thereof
#120STRUCTURED MATERIALS
#121Premixes, Flour Enriched With Same, Mineral Supplemented Foodstuffs And Methods Of Manufacture Thereof
#122Protein-Rich Baked Food and Process for Producing the Same
#123Method for producing tri-calcium phosphate
#124Calcium-enriched food product
#125Calcium-enriched food product
#126Calcium fortification of bread dough
#127Calcium fortification of bread dough
#128Aiding of cognitive function
#129Calcium fortification of bread dough
#130Food additives, foods and methods
#131Anti-caking agents and methods
#132Zinc-containing foods
#133Encapsulated functional bakery ingredients
#134Process for producing loaf bread
#135Shelf-stable acidified food compositions and methods for their preparation
#136Food products fortified with calcium and method of preparation
#137MCC/hydrocolloid stabilizers and edible compositions comprising the same
#138Calcium fortification of bread dough
#139Phaseolamin compositions and methods for using the same
#140Method for producing tri-calcium phosphate
#141High moisture, shelf-stable acidulated food products
#142Ready-to-use food product
#143Shelf-stable cookie and brownie batter-ready to bake
#144Liquid bread improver, the use and the process for producing thereof