2880 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic nitrogen compounds; Proteins; Vegetable proteins from cereals, flour, bran
TEXTURED PLANT PROTEINS
#2DOUGH COMPOSITIONS HAVING LITTLE TO NO NET CARBOHYDRATES FOR USE IN BAKERY PRODUCTS
#3Satisfying and Non-Perishable Soft-Baked Snack Product with Crispy Pieces
#4FUNCTIONALIZED BRAN
#5PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMIC INDEX
#6SWEETENER CONCENTRATE FORMULATIONS
#7COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#8Composite flour, method of manufacture, and food products made therefrom
#9Composite plant-MCT flour, method of manufacture, and food products made therefrom
#10A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR
#11POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
#12FOOD FORMULATION AND BAKED FOOD PRODUCT FOR MANAGING THE KETOGENIC DIET
#13GLUTEN-FREE FLEXIBLE VEGETABLE HASH-BASED FOOD PRODUCT
#14Brown rice oat bread with low glycemic index and preparation method thereof
#15METHODS FOR THE PRODUCTION AND USE OF MYCELIATED AMINO ACID-SUPPLEMENTED FOOD COMPOSITIONS
#16LOW SUGAR FLOUR MIX
#17COMPOSITION, DOUGH COMPOSITION, AND METHOD OF PRODUCING DOUGH FOR BREAD OR BAKED GOODS
#18Functionalized bran
#19METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREATMENT OF CELIAC DISEASE
#20SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR MANUFACTURING THE SAME
#21METHOD FOR MANUFACTURING MODIFIED GLUTEN
#22FROZEN GYOZA AND METHOD FOR PRODUCING SAME
#23EMULSIFIERS AND THE USES THEREOF
#24High-content Buckwheat Dried Noodles and Processing Method Thereof
#25WELL-TOLERATED FLOUR COMPOSITION
#26DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT
#27Low carbohydrate high protein pizza base
#28METHOD FOR MANUFACTURING MODIFIED GLUTEN
#29Methods of Making Vegetarian Snack Food Products
#30GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN
#31L-cysteine-treated proteins with altered functionalities and preparations thereof
#32GLUTEN-FREE NUTRITIONALLY-BALANCED SOLID FOODSTUFF AND METHOD OF MAKING AND USES THEREOF
#33Food product having stable crispy texture
#34Wheat protein-based dough relaxer compositions and methods of producing the same
#35IMPROVING DOUGH
#36Wheat-based products in foods for the wheat intolerant
#37Dough compositions for extended shelf life baked articles
#38GLUTEN ENRICHMENT OF FOODS FOR IRRITABLE BOWEL SYNDROME SUFFERERS
#39Method for manufacturing frozen cooked noodles
#40FOOD PRODUCTS CONTAINING ZEIN, AND RELATED PROCESSES
#41Method of forming dough composition
#42Method of manufacturing grain flour
#43Method and apparatus for making a low density wafer product
#44Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#45DOUGH COMPOSITIONS AND RELATED METHODS INVOLVING HIGH-GLUTEN CONTENT
#46PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE
#47METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS AND PASTA
#48WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME
#49METHOD FOR THE PRODUCTION OF BREAD
#50GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE
#51GLUTEN QUALITY WHEAT VARIETIES AND METHODS OF USE
#52Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#53WHITE WHEAT VARIETIES, AND COMPOSITIONS AND METHODS OF USING THE SAME
#54DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#55High-Protein, Reduced-Carbohydrate Bakery And Other Food Products
#56Treatment of cereal flour and semolina for consumption by celiac patients
#57Freezer to Retarder to Oven Dough
#58Edible nutritive composite
#59GRAIN POWDER COMPOSITION
#60PROTEIN-RICH PREMIX POWDERS COMPRISING OKARA FOR HEALTHY FOOD INDUSTRY
#61LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS
#62HIGH FIBER FLOUR-BASED SYSTEM
#63COMPOSITION
#64System for gluten replacement in food products
#65Free-flowing egg replacement product and process of making same
#66COMPOSITIONS AND METHODS RELATING TO FREEZER-TO-OVEN DOUGHS
#67Food material and food product using the same
#68System for gluten replacement in food products
#69Polypeptides having aminopeptidase activity and nucleic acids encoding same
#70HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS
#71Microwavable and Oven-Bakable Coated Food Products
#72Refrigerated, Developed, Chemically Leavened Dough Compositions Comprising Concentrated Protein Ingredient
#73High Protein and High Fiber Food Products
#74Vegetable dough, a process for its production and vegetable bakery products made therewith
#75Low-carbohydrate bread products and method for making same
#76Modified low molecular weight glutenin gene in plants
#77Particulate-based ingredient delivery system
#78Dough compositions for extended shelf life baked articles
#79Dough compositions and related methods
#80PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD
#81Microwaveable dough, dough product, and manner of preparing a dough product
#82High protein and high fiber food products
#83Low carbohydrate quesadillas
#84High expansion dough compositions and methods
#85Dough Compositions and related methods, involving high-gluten content
#86Extruded ingredients for food products
#87Low carbohydrate bread product
#88Low carbohydrate flour additive
#89Apparatus and method for continuous rework fermentation
#90Compositions and processes for making high soy protein-containing bakery products
#91Extruded ingredients for food products
#92Freezer to retarder to oven dough
#93Food materials
#94Dough composition
#95Process for producing fermented breads comprising rice flour as the main component
#96Dough composition
#97Composition and method for making high-protein and low-carbohydrate food products
#98Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same
#99High-protein, reduced-carbohydrate bakery and other food products
#100Protein enhanced low carbohydrate snack food
#101High-protein, reduced-carbohydrate bread and other food products
#102High-protein, reduced-carbohydrate dessert and other food products
#103High-protein, reduced-carbohydrated flat bakery and other food products
#104Reduced fat absorption in prepared foods
#105Compositions and methods relating to freezer-to-oven doughs
#106High-protein, low-carbohydrate bakery products
#107Dough compositions having little to no net carbohydrates for use in bakery products