2879 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins Vegetable proteins
Sub-classes:ANIMAL-FREE SUBSTITUTE FOOD PRODUCTS COMPRISING CELLULASE
#2Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#3EGG FREE, GLUTEN FREE COMPOSITION FOR BAKERY PRODUCTS AND METHOD OF MANUFACTURE
#4PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
#5MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
#6METHOD 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
#7PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#8VEGAN COMPOSITION FOR BAKING
#9MICROALGAE-BASED EGG SUBSTITUTE
#10Structured High-Protein Meat Analogue Compositions
#11Method for cascaded processing of fresh algae
#12Potato Dough
#13LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS
#14BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT
#15Composition for low-gluten and low-carbohydrate baked and pastry goods
#16PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE
#17Method for manufacturing frozen cooked noodles
#18Lipid-Rich Microalgal Flour Food Compositions
#19BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#20Method for preparing food product
#21Method of preparing a cake using phospholipase
#22WHOLE EGG REPLACING NOVEL PREMIX CONCENTRATE SPECIALLY DESIGNED FOR CAKE AND CAKE RELATED PRODUCTS
#23Bread-making improver
#24Moisturizing composition for protein materials
#25Leavened snack products and processes for producing the same
#26Enhanced crackers, chips, wafers and unleavened using highly refined cellulose fiber ingredients
#27Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems
#28Low carbohydrate flour substitute
#29Extruded ingredients for food products
#30High fiber high protein ready-to-eat cereal
#31Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products
#32Family of heme binding proteins that increase chelated iron content and improve flavor of nutritional supplements and food products
#33Method of manufacture and composition of a dough based item including protein