2896 ⎘
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
Sub-classes:PUFFED HIGH PROTEIN OAT-BASED FOOD PIECES AND METHODS OF MAKING
#2TANGZHONG COMPRISING POWDERED RICE, BREAD DOUGH COMPRISING SAME AND BREAD MANUFACTURED USING SAME
#3Snack Food Product and Method of Making the Same
#4TOPICAL DECORATION OF DOUGH PRODUCTS
#5METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
#6METHOD FOR PREPARING LINSEED MERINGUE FROM LINSEED
#7Snack Food Product and Method of Making the Same
#8Functionally Enhanced Flours, Grits, and Food Products and Methods of Making and Using Same
#9METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
#10Method and device for orienting wound dough products in a defined end position
#11PROCESSES FOR MAKING THIN SNACK FOODS HAVING PRETZEL-LIKE CHARACTERISTICS
#12DOUGH SPREADING ROLLER
#13PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#14Lipolytic enzyme variants
#15Dough-Based Food Product and Method of Preparing
#16Method for producing stabilized whole wheat flour
#17PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#18Methods for determination of bioactivity, quantity, removal, or inactivation of cereal amylase trypsin inhibitors in cereals, flours, plants, and complex foods
#19Dough-Based Food Product and Method of Preparing
#20Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization
#21Gluten-free tortillas
#22Ready-to-eat baked pizza which can be stored at room temperature and process for the production thereof
#23Product and process of producing a sterilized flour
#24Insect production systems and methods
#25Food Products Prepared with Soluble Whole Grain Oat Flour
#26PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR
#27Device for orienting wound dough products in a defined end position
#28AUTOMATIC ROTARY MACHINE FOR THE PRODUCTION OF EMPANADAS
#29Method and Apparatus for Crimping and Cutting Pouched Dough Products
#30INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#31Whole grain composition comprising hydrolyzed starch
#32METHOD FOR ULTRASONIC EXTRUSION OF A FLOWABLE FOOD SUBSTRATE
#33Flour product whitener containing polysaccharide alcohol and use thereof
#34METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#35Automatic rotary machine for the production of empanadas
#36Whole grain flour and products including same
#37Food products prepared with soluble whole grain oat flour
#38Food products prepared with soluble whole grain oat flour
#39Method for producing bread from aerated dough
#40Method for producing stabilized whole wheat flour
#41Soluble oat flour and method of making utilizing enzymes
#42Roti and process for making same
#43MACHINE FOR FOLDING AN EDIBLE DOUGH
#44Method and apparatus for making a low density wafer product
#45Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
#46Method and apparatus for high intensity ultrasonic treatment of baking materials
#47Method of processing oats to achieve oats with an increased avenanthramide content
#48Whole grain flour and products including same
#49USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
#50Whole grain flour and products including same
#51Antimicrobial powders for the preparation of bakery products
#52FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#53Baked Dough Including A Specific Flour
#54Mold Inhibiting Emulsion
#55INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#56Method for producing frozen dough
#57Whole grain flour and products including same
#58Preparation of an edible product from dough
#59Soluble oat flour and method of making utilizing enzymes
#60Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products
#61Recombined whole grain having visually indistinguishable particulate matter and related baked products
#62USE OF MODIFIED WHEAT FLOUR FOR REDUCING BAKING LOSSES
#63Treatment of cereal flour and semolina for consumption by celiac patients
#64Method for reducing proofing time for baked and other products
#65Soluble oat flour and method of making utilizing enzymes
#66COATED CARRIERS
#67Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same
#68Quick corn nixtamalization process
#69PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#70PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH
#71PROCESS AND PLANT FOR THE PRODUCTION OF PRECOOKED AND GELATINIZED FLOURS FOR FOOD PRODUCTS
#72Preparation of an edible product from dough
#73REDUCED ACRYLAMIDE PLANTS AND FOODS
#74METHOD FOR MAKING HARD PRETZELS THAT EFFECTIVELY ABSORB SEASONING SLURRY
#75FLEXIBLE BAKING STRUCTURE FOR DOUGH PRODUCTS, SYSTEM, AND METHOD OF PREPARING A DOUGH PRODUCT
#76Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour
#77Method for Making a Masa Based Dough for Use in a Single Mold Form Fryer
#78PROCESS FOR THE DISINFECTION, DISCOLORATION AND CLEANING OF WHEAT GRAINS AND/OR RESULTING FLOURS BEFORE, DURING OR AFTER MILLING
#79RECOMBINED WHOLE GRAIN HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED PRODUCTS
#80Apparatus, method and product for ultrasonic extrusion of a flowable substrate
#81Method for producing frozen dough
#82Composition for the surface treatment of foods
#83Whole grain flour and products including same
#84Method for making a dough product frozen after the final-proofing and a frozen bread dough product made by utilizing the same method
#85Preparation of an edible product from dough
#86Process for granulation of wet processed foods and use thereof
#87Method for sheeting and processing dough
#88Flour treatment method
#89Method for making a masa based dough for use in a single mold form fryer
#90Crispy snack food product in cluster-shape and process for preparing the same
#91Low-fat crispy snack food product and process for preparing the same
#92Preparation of an edible product from dough
#93Process for making bagel products
#94Value-added products from small grains, method of making and uses thereof