2893 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Vegetable material Seed germs; Germinated cereals; Extracts thereof
STABLE LIQUID SOURDOUGH
#2METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
#3OAT FLOUR BASED FOOD COMPOSITION
#4FOOD COMPOSITION
#5BARLEY WITH REDUCED LEVELS OF ALPHA-AMYLASE/TRYPSIN INHIBITORS
#6HIGH FIBER, HIGH PROTEIN, LOW CARBOHYDRATE FLOUR, SWEETENED LIQUID, SWEETENERS, CEREALS, AND METHODS FOR PRODUCTION THEREOF
#7A METHOD OF PRODUCTION GRAIN MASS AND A SYSTEM FOR ITS PRODUCTION
#8FUNCTIONAL FOOD
#9DOUGH PRODUCTS HAVING AN OPEN-CELL STRUCTURE AND METHODS FOR MAKING SAME
#10Squeezeeta! Fresh Gourmet Dough Ready To Squeeze!
#11BAKED CRISP PRODUCT FOR HUMAN CONSUMPTION
#12METHOD FOR PRODUCING BAKED CONFECTIONERY
#13BREADMAKING COMPOSITION
#14Functionally enhanced flours, grits, and food products and methods of making and using same
#15Stem rust resistance gene
#16METHOD OF PROCESSING SEEDS TO NUTRITIONALLY ENHANCE FOOD
#17Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#18Method for producing stabilized whole wheat flour
#19High fiber, high protein, low carbohydrate flour, sweetened liquid, sweeteners, cereals, and methods for production thereof
#20NON-FRIED NOODLE DOUGH COMPRISING SWEET POTATO FLOUR AND PROCESS FOR ITS PREPARATION
#21Improver and breadmaking method for precooked loaves stored without freezing
#22CORN BASED FOOD COMPOSITION
#23Wheat protein-based dough relaxer compositions and methods of producing the same
#24Processes for making steeped whole grains and products comprising steeped whole grains
#25Whole grain flour and products including same
#26Pizza dough comprising malted barley flour
#27Method of producing granulated and powdered mochi-like food product and wheat flour substitute
#28Method for producing stabilized whole wheat flour
#29FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#30Wafer For Frozen Confections
#31Whole grain flour and products including same
#32Whole grain flour and products including same
#33BAKING MIXES AND PROCESSES FOR MAKING THE SAME
#34NaCl substitute agent
#35FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#36FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME
#37COMPOSITION FOR REDUCING BAKING LOSSES
#38GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#39FOOD MATERIAL FROM RICE AS RAW MATERIAL, PROCESSED FOOD USING SAME AND METHOD FOR PRODUCTION THEREOF
#40ROSEHIP POWDER HAVING SMALL PARTICLE SIZE
#41Whole grain flour and products including same
#42USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES
#43BIOPROCESSING OF GRAINS
#44FAT ABSORPTION INHIBITORY COMPOSITION
#45FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
#46Image variety on edible substrates
#47Food-induced antisecretory proteins
#48Method of Controlling Rising Ratio of Bread by Controlling Milling Extent of Cereal Grains
#49Methods of making and using nutritional compositions
#50Cereal flour production process
#51Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute
#52Foods containing large amount of functional components and method of producing the same
#53Whole grain flour and products including same
#54Food grade antioxidant and flavorant from roasted wheat malt
#55Processing of malt for preparing a beverage
#56Process for the preparation of a high protein nutritious baked snack food
#57Image variety on edible substrates
#58Food-induced antisecretory proteins
#59Oat flour based food composition and method of manufacture