2869 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds; Carbohydrates Starches; Derivatives thereof
BINDER COMPOSITION FOR MEAT SUBSTITUTE
#2METHOD AND FORMULATION FOR IMPROVED SHELF-STABILITY OF STARCH-BASED FOODS USING POLYPHENOLS
#3BAKED GOODS
#4EGG FREE, GLUTEN FREE COMPOSITION FOR BAKERY PRODUCTS AND METHOD OF MANUFACTURE
#5METHOD FOR PREPARING A HEAT-MODIFIED STARCH
#6METHODS AND SYSTEMS FOR PRODUCTION OF HIGH FIBER BAKED GOODS
#7PLANT-ONLY LEAVENING AGENT REPLACEMENT SYSTEM IN FOOD PRODUCTS AND METHODS OF PREPARATION THEREOF
#8Baking Ingredients Suitable for Fat Replacement
#9EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#10BAKERY PREMIX POWDER
#11GRANULES MADE OF NATURAL INGREDIENTS FOR THE PRODUCTION OF WAFERS AND PASTRY PRODUCTS BY INJECTION MOLDING
#12BAKED FOOD
#13PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMIC INDEX
#14Vegetable Containing Snack Product
#15POWDERED SUGAR REPLACER
#16Place and Bake Cake Product
#17COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#18FOOD COMPOSITION
#19PUFFED FOOD AND DOUGH COMPOSITION THEREFOR
#20METHOD FOR THE COMBINED CONTINUOUS MIXING AND METERING OF DOUGHS OR PASTES ENRICHED WITH GAS UNDER STATIC PRESSURE, CONTROL AND/OR REGULATING DEVICE FOR CARRYING OUT SUCH A METHOD, DEVICE FOR CARRYING OUT THE METHOD AND PRODUCTS OBTAINED BY THIS METHOD, AND USE OF SUCH PRODUCTS
#21THERMALLY INHIBITED STARCH AND PROCESS FOR MAKING
#22PUFFED FOOD
#23PUFFED FOOD
#24PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#25AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES
#26A COMPOSITE BROWNIE AND COOKIE COMESTIBLE PRODUCT
#27GLUTEN-FREE PIZZA CRUST WITH A LIGHT, AERATED AND CRISPY STRUCTURE
#28COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#29COCONUT DOUGH TO MAKE TORTILLAS
#30Retortable Food Products
#31EDIBLE FOOD WRAP COMPOSITION
#32FOOD COMPOSITION FOR THE PREPARATION OF A NATURALLY LEAVENED BAKERY PRODUCT FREE OF GLUTEN
#33GLUTEN-FREE BAKED GOODS
#34DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#35VEGAN COMPOSITION FOR BAKING
#36MICROALGAE-BASED EGG SUBSTITUTE
#37COMPOSITION AND USE THEREOF AS AN EGG SUBSTITUTE IN BAKING AND CONFECTIONERY PRODUCTS, KIT AND FOOD PRODUCT
#38COMPOSITIONS OF BATTERS FOR PREPARING AN EDIBLE MULTILAYER FOOD CARRIER
#39CONFECTIONERY PRODUCT
#40GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
#41PREGELATINIZED PEA STARCH FOR BATTER AND COATING
#42Chocolate Rum Nut Cake
#43OVENABLE CRUMB-COATED SNACK
#44PREPARATION METHOD OF LOW-SUGAR WHOLE POTATO FLOUR ENERGY BAR
#45Material for de-dusting granular enzyme preparations
#46Snack food chip
#47METHOD FOR PREPARING A HEAT-MODIFIED STARCH
#48CHEESECAKE AND METHOD OF PRODUCING SAME
#49SHELF-STABLE CAKE TRUFFLE
#50METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES
#51Thermally Inhibited Starch and Process for Making
#52Dry muffin and pancake mix
#53PRODUCTION METHOD FOR DOUGH FOR BREADS
#54Prebiotic and probiotic cookie preparation
#55METHOD FOR PRODUCING BAKERY FOOD
#56LOW SUGAR FLOUR MIX
#57Extruded Gelling Food Products, Extruded Gelling Food Product Ingredients, and Methods for Making Extruded Gelling Food Products and Extruded Food Product Ingredients
#58Clean label stabilized buckwheat starch
#59METHOD FOR PRODUCING FOOD
#60IMPROVER FOR SPONGE CAKE
#61CRISP PROTEINACEOUS FOOD PRODUCT
#62Baking ingredients suitable for fat replacement
#63METHOD FOR PRODUCING BAKED CONFECTIONERY
#64IMPROVER FOR BAKED CONFECTIONERY
#65PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#66EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES
#67FROZEN GYOZA AND METHOD FOR PRODUCING SAME
#68Production process and application of fermented tapioca starch for baking
#69Sugar-reduced food cream composition using native pea starch
#70DOUGH COMPOSITION AND PROCESS FOR MANUFACTURE
#71COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#72Functionally enhanced flours, grits, and food products and methods of making and using same
#73Soft baked products with high levels of slowly digestible starch
#74Ready-to-eat cereal composition
#75High-content Buckwheat Dried Noodles and Processing Method Thereof
#76Potato Dough
#77HIGH PROTEIN BAKED EGG CHIP
#78COOKING COMPOSITIONS COMPRISING A CHEMICAL LEAVENING AGENT SUBSTITUTE
#79COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
#80METHOD OF MAKING A PUFFED, DEHYDRATED FOOD PRODUCT
#81PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#82MICROENCAPSULATED NON-STARCH POLYSACCHARIDES FOR DIET FOOD COMPOSITIONS
#83GLUTEN FREE AND GRAIN FREE COMPOSITIONS OF FLOUR AND METHODS OF MAKING SAME
#84Pasteurised shelf stable batter
#85Composition and method of making of plant-based, gluten-free, shelf-stable dough
#86Dough Compositions Having Reduced Carbohydrase Activity
#87Stable, Packaged, Refrigerated Dough Compositions
#88PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#89GLUTEN FREE BREAD PRODUCT WITH AN IMPROVED TEXTURE
#90FILLING-WRAPPED NOODLE STRIP FOOD AND METHOD FOR MANUFACTURING SAME
#91Encapsulated fillings
#92GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
#93Food dough and method for producing such a dough
#94Vegetable-Based Food Product
#95Ready-to-eat cereal composition
#96High protein meal and flour compositions and methods
#97MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#98LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE
#99Food product having stable crispy texture
#100Starch-based gluten-free baked foodstuffs
#101Improver and breadmaking method for precooked loaves stored without freezing
#102PROCESS-STABLE OPACIFYING COMPOSITIONS FOR FOOD PRODUCTS AND METHODS
#103GLUTEN-FREE OR GLUTEN-REDUCED BREAD DOUGH
#104Dough for Manufacture of Baked Snack Chips
#105Gluten-free compositions and methods for producing shelf-stable bakery products
#106Gluten-free compositions and methods for producing shelf-stable breads and other bakery products
#107System of gluten free flours
#108Insect production systems and methods
#109Insect production systems and methods
#110Insect production systems and methods
#111Insect production systems and methods
#112Insect production systems and methods
#113Material for de-dusting granular enzyme preparations
#114DOUGH COMPOSITIONS HAVING REDUCED CARBOHYDRASE ACTIVITY
#115PROCESS FOR THE PRODUCTION OF A SHELF-STABLE FILLED SPONGE-TYPE BAKERY PRODUCT
#116Glutamic Acid Containing Gluten-Free Dough
#117METHOD FOR MAKING FOOD PRODUCTS WITH HIGH FIBER AND REDUCED CALORIES
#118METHOD FOR PREPARING A BATTERED OR BREADED FOOD
#119Process for the production of a shelf-stable filled sponge-type bakery product
#120COMPOSITION AND PROCESS FOR MAKING MILLET-BASED FLOUR USEABLE IN FORMED FOOD PRODUCTS
#121MULTI-TEXTURE COOKIE
#122GLUTEN-FREE BREAD
#123PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#124Methods for making flour-based food products and food products made thereby
#125Food Product with Reduced RAG:SAG Ratio
#126SHAPED BAKED GOODS
#127STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS
#128EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS
#129Wheat-based products in foods for the wheat intolerant
#130METHOD OF MANUFACTURING PACKAGED STEAMED BUNS
#131Crushing/blasting device, milling method, cereal flour, food product, and adhesive
#132STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS
#133Ready-To-Bake Gluten-Free Pizza Dough Formulations
#134Toasted Corn Flour in Corn-Based Snack Foods
#135Dough compositions for extended shelf life baked articles
#136Ready-To-Bake Gluten-Free Cookie Dough
#137Formulations for use in food products
#138COOKING PRODUCT COMPRISING MICROALGAL FLOUR IN THE FORM OF GRANULES AND PRODUCTION METHOD
#139Baked confectionery
#140STARCH-BASED GLUTEN-FREE BAKED FOODSTUFFS
#141GLUTEN-FREE FLOUR BLEND
#142BREAD HARDENING PREVENTING AGENT, BREAD HARDENING-PREVENTING METHOD, BREAD PRODUCTION METHOD, PREMIX FLOUR FOR BREAD, AND BREAD
#143Breakfast biscuit with slowly available glucose
#144Biscuit dough
#145Healthy layered cookie
#146Compositions comprising dietary fat complexers and methods for their use
#147Oil—or fat-processed starch and method for producing same
#148METHOD FOR MANUFACTURING BREAD CONTAINING DRIED FRUIT
#149Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute
#150Rye flour imitation
#151Sweetener Compositions, Methods of Making Same and Consumables Containing Same
#152USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
#153ALLERGEN-FREE COMPOSITIONS
#154Food product containing starch gel, starch granule, production method and use thereof
#155Compositions comprising dietary fat complexer and methods for their use
#156MICROWAVEABLE BATTER
#157Resistant starch-rich starch, beverage and food using the same, and method of producing resistant starch-rich starch
#158Reduced digestible carbohydrate food having reduced blood glucose response
#159NON-FERMENTED STUFFED PANCAKE MIX COMPOSITION AND METHOD FOR MAKING A STUFFED PANCAKE USING THE SAME
#160BATTER MIX COMPOSITION WITH REDUCED OIL ABSORPTION
#161ALLERGEN-FREE COMPOSITIONS
#162COMPOSITION FOR REDUCING BAKING LOSSES
#163Method for Increasing Shelf Life of Baked Goods
#164Bread Product And Method
#165Process for making enzyme-resistant starch for reduced-calorie flour replacer
#166Soluble oat or barley flour and method of making utilizing a continuous cooker
#167FOOD PRODUCT
#168BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME
#169SLOWLY DIGESTIBLE STARCH PRODUCT
#170COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS
#171DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#172Process For Producing Ultra-Thin Biscuits With A Smooth Surface
#173WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME
#174BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#175Gluten free and/or dairy free cookie dough
#176Reduced digestible carbohydrate food having reduced blood glucose response
#177CORN STARCH AND ALSO CORN FLOURS AND FOODS COMPRISING THIS CORN STARCH
#178Aqueous foams, food products and a method of producing same
#179Bakery Enzyme Composition and Method of Making
#180HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#181Dough Composition for Frying and Method of Producing Fried Dough Composition
#182High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
#183Enzyme-resistant starch and method for its production
#184USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
#185DIETARY FIBER-CONTAINING COMPOSITION FOR BREAD-MAKING, BREAD AND METHOD OF PRODUCTION THEREOF
#186FIBER-RICH BAKED PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
#187QUINOA PROTEIN CONCENTRATE, PRODUCTION AND FUNCTIONALITY
#188GRAIN POWDER COMPOSITION
#189METHOD OF GAS INFUSION DURING PREPARATION OF FOOD PRODUCTS
#190Formula and process for producing gluten-free bakery products
#191Soluble oat or barley flour and method of making utilizing a continuous cooker
#192GRAIN POWDER COMPOSITION
#193MOISTURE RESISTANT WAFER
#194KNEADABLE AND MOULDABLE BAKING MIXTURE
#195Method to produce cake
#196WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
#197COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#198Wheat having new starch and method for producing it
#199Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis
#200Base material for producing food and fodder
#201Filled, baked crispy snack having a high moisture content
#202Process for making enzyme-resistant starch for reduced-calorie flour replacer
#203Sugar Substitute Compositions and Use Thereof In Foods and Beverages
#204USE OF A PULVERULENT COMPOSITION TO PREPARE A POWDER OR A FOOD PRODUCT
#205COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS
#206Sugar free low calorie syrup and the manufacturing method thereof
#207System for gluten replacement in food products
#208UNBAKED CHINESE DUMPLINGS, BAKED CHINESE DUMPLINGS AND PROCESS FOR PRODUCING THE SAME
#209CEREAL BRAN GRANULE AND FOOD PREPARED USING THE SAME
#210Extruded compositions suitable for use in food products and processes of making thereof
#211Low Calorie Fat Substitute
#212Monocotyledon plant cells and plants which synthesize modified starch
#213Bread Improver Comprising Emulsifier and Stabiliser
#214High soluble fiber fermented foods
#215Production of Sheeted Fruit and Vegetable Snacks
#216Production of Sheeted Fruit and Vegetable Snacks
#217FOOD PRODUCTS HAVING CAFFEINE INCORPORATED THEREIN
#218High fiber rotary molded cookies containing inulin and resistant starch
#219Water Retaining Composition Based on Starches and Pectins for Foodstuff and Use Thereof
#220WHEAT FLOUR SUBSTITUTE FOR BAKERY FOODS AND BAKERY FOODS PREPARED USING THE SAME
#221System for gluten replacement in food products
#222HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#223Microwavable and Oven-Bakable Coated Food Products
#224Functional Sugar Replacement
#225Aqueous Stabilization of Liquid Dough Conditioning Composition
#226Food and feed compositions including resistant starch
#227Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
#228High moisture, high fiber baked products and doughs thereof, and methods
#229Breadmaking Processes And Products
#230Method for producing a gluten-based baked product
#231Dough and method for preparing leavened food product
#232Slowly digestible starch product
#233Combination breadsticks and pizza product
#234Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#235Enzyme-resistant starch and method for its production
#236Partial fat replacement in flat bread
#237Slowly digestible starch-containing foodstuffs
#238Particulate-based ingredient delivery system
#239Starches produced by the expression of heterologous granule bound starch synthase genes
#240Dough compositions for extended shelf life baked articles
#241Calorie reduction-taste retention food products
#242Bakery products containing starch n-octenyl succinate
#243Microwaveable dough compositions
#244Pregelatinized chemically modified resistant starch products and uses thereof
#245Microwaveable dough, dough product, and manner of preparing a dough product
#246Food
#247Method of providing food product with prolonged energy release
#248Preparation of liquid dough
#249Low carbohydrate quesadillas
#250Food additive, baked food composition and method for lowering blood cholesterol
#251High expansion dough compositions and methods
#252Enzyme-resistant starch and method for its production
#253Use of a crosslinked or inhibited starch product
#254Use of a chemically modified starch product
#255Dysphagic dietary treatment
#256Food items based on starch networks
#257Low carbohydrate bread product
#258Reduced sugar elastic thin sheeted food dough
#259Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure
#260Unbaked chinese dumplings, baked chinese dumplings and process for producing the same
#261Method for increasing shelf life of baked goods
#262Process for producing fermented breads comprising rice flour as the main component
#263Low-gluten wafer and method of making same
#264Composition and method for making high-protein and low-carbohydrate food products
#265Trans fat replacement system and method of making a baked good with a trans fat replacement system
#266Reduced digestible carbohydrate food having reduced blood glucose response
#267High soluble fiber fermented foods
#268Bulking agents for baked goods
#269Novel plants and processes for obtaining them
#270Protein enhanced low carbohydrate snack food
#271Method of making a laminated dough product and a product produced thereby
#272High-protein, reduced-carbohydrate bakery and other food products
#273High-protein, reduced-carbohydrate bread and other food products
#274High-protein, reduced-carbohydrate dessert and other food products
#275High-protein, reduced-carbohydrated flat bakery and other food products
#276Baked goods having extended shelf life
#277Compositions comprising dietary fat complexer and methods for their use
#278High-protein, low-carbohydrate bakery products
#279Modified starches for use in gluten-free baked products