2867 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds; Carbohydrates Natural gums
Pizza dough for later use and process for preparing same
#2BAKED GOODS
#3BAKED FOOD
#4Method and Formulation For Gluten-Free Bakery Products
#5Place and Bake Cake Product
#6FOOD PRODUCT FOR CHEWING OR SWALLOWING DIFFICULTY
#7EGG SUBSTITUTE MIXTURE
#8PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#9COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#10Composite flour, method of manufacture, and food products made therefrom
#11Composite plant-MCT flour, method of manufacture, and food products made therefrom
#12COCONUT DOUGH TO MAKE TORTILLAS
#13FOOD COMPOSITION FOR THE PREPARATION OF A NATURALLY LEAVENED BAKERY PRODUCT FREE OF GLUTEN
#14MICROWAVABLE FROZEN STEAMED DUMPLINGS AND METHODS THEREOF
#15MICROALGAE-BASED EGG SUBSTITUTE
#16GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
#17METHOD OF EXTENDING BREAD SHELF LIFE
#18Pizza dough for later use and process for preparing same
#19GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE
#20EGG SUBSTITUTE MIXTURE
#21Process for producing low gluten or gluten free dough
#22Fatty preparation, a process for making said fatty preparation, and a product containing the same
#23EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES
#24DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#25GOOD-TEXTURE HEALTHY BOILED NOODLE
#26Bakery Food Product
#27Rice dough compositions and gluten-free rice noodles made therefrom
#28WELL-TOLERATED FLOUR COMPOSITION
#29Food product for chewing or swallowing difficulty
#30GLUTEN FREE BREAD PRODUCT WITH AN IMPROVED TEXTURE
#31Food protein gel matrix gluten analog
#32High protein meal and flour compositions and methods
#33Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization
#34Method and formulation for gluten-free bakery products
#35System of gluten free flours
#36EDIBLE EMULSION SUBSTANTIALLY FREE OF TRANS FATTY ACIDS
#37Glutamic Acid Containing Gluten-Free Dough
#38Method for the production of an edible object by powder bed (3D) printing and food products obtainable therewith
#39PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#40Food Product with Reduced RAG:SAG Ratio
#41IMPROVING DOUGH
#42Use of alternan as texturizing agent in foodstuffs and cosmetics
#43Dough compositions for extended shelf life baked articles
#44Ready-To-Bake Gluten-Free Cookie Dough
#45Shelf-Stable, Brownie Product
#46Sodium bicarbonate product
#470-net carbohydrate all purpose flour
#48Salt product
#49ALLERGEN-FREE COMPOSITIONS
#50HIGH PROTEIN COOKED PRODUCT
#51MICROWAVEABLE BATTER
#52METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH
#53Reduced digestible carbohydrate food having reduced blood glucose response
#54BATTER MIX COMPOSITION WITH REDUCED OIL ABSORPTION
#55Freezer-to-Oven Dough Products and Methods of Preparation
#56Method of Improving Pre-Baked Dough Products
#57ALLERGEN-FREE COMPOSITIONS
#58COMPOSITION FOR REDUCING BAKING LOSSES
#59GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#60Bread dough and bread product with reduced oil absorption, and production process thereof
#61FOOD COMPOSITIONS
#62Biscuit comprising guar gum
#63MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same
#64COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS
#65DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#66Salt product
#67BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#68Batter-like compositions containing setting agent and methods of preparing and using same
#69Use of alternan as texturizing agent in foodstuffs and cosmetics
#70Gluten free and/or dairy free cookie dough
#71INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#72Reduced digestible carbohydrate food having reduced blood glucose response
#73(Arabino)xylan oligosaccharide preparation
#74MOISTURE-RETAINING BAKED GOODS
#75Aqueous foams, food products and a method of producing same
#76HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#77Dough Composition for Frying and Method of Producing Fried Dough Composition
#78SPONGE CAKE
#79Formula and process for producing gluten-free bakery products
#80STABLE MUFFIN BATTERS AND METHODS FOR MAKING SAME
#81Aqueous dough conditioning composition
#82Snack food product and method
#83COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#84Method and Formulations For Gluten-Free Bakery Products
#85BISCUIT EXTRUDABLE AT NEGATIVE TEMPERATURE, PROCESS OF PREPARATION AND USE IN COMPOSITE ICE CONFECTIONERY PRODUCTS
#86COMPOSITION
#87Base material for producing food and fodder
#88COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#89Baked Microwavable Frozen Bread and Bakery Products
#90Microwavable food products
#91Self-rising dough-containing food product and related manufacturing methods
#92Gastro-Activated Dietary Fibers
#93Sugar free low calorie syrup and the manufacturing method thereof
#94System for gluten replacement in food products
#95Composition and Method of Preparing Ready-to-Eat Cereal with Konjac Flour as a Main Ingredient
#96Bread Improver Comprising Emulsifier and Stabiliser
#97Water Retaining Composition Based on Starches and Pectins for Foodstuff and Use Thereof
#98Food material and food product using the same
#99Microwavable food products
#100Baked Microwavable Frozen Bread and Bakery Products
#101Low-fat batter-like compositions and methods of preparing and using same
#102System for gluten replacement in food products
#103Microwavable and Oven-Bakable Coated Food Products
#104Products made with yellow mustard gum
#105Functional Sugar Replacement
#106High Protein and High Fiber Food Products
#107FOOD COMPOSITIONS
#108NUTRITIOUS EDIBLE COMPOSITIONS HAVING ZERO DIGESTIBLE CARBOHYDRATES AND HIGH PROTEINS AND PROCESSES FOR MAKING SAME
#109Method for producing a gluten-based baked product
#110Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#111Methods for inducing satiety, reducing food intake and reducing weight
#112Methods for reducing calorie intake
#113Methods for weight management
#114BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME
#115Batter-like compositions containing setting agent and methods of preparing and using same
#116Dough compositions for extended shelf life baked articles
#117Dough compositions and related methods
#118Bread compositions containing sugar beet pectins
#119Microwaveable dough compositions
#120Dough compositions and pretzels
#121Cakes comprising dietary fiber gel
#122High protein and high fiber food products
#123Breads comprising dietary fiber gel
#124Cakes comprising dietary fiber gel
#125Reduced sugar elastic thin sheeted food dough
#126Process for improver premix for chapatis and related products
#127MCC/hydrocolloid stabilizers and edible compositions comprising the same
#128Reduced digestible carbohydrate food having reduced blood glucose response
#129Biscuit extrudable at negative temperature, process of preparation and use in composite ice confectionery products