2898 ⎘
Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating Heat treatment
METHOD AND APPARATUS FOR MAKING JIANBING
#2TANGZHONG COMPRISING LIQUID DAIRY PRODUCT, BREAD DOUGH COMPRISING SAME AND BREAD MANUFACTURED USING SAME
#3THERMALLY INHIBITED GRAIN, FLOUR AND STARCH
#4Enzymatic Modification of Legume Rich Doughs to Produce Machinable Sheeted Snack Products
#5High-Fat Flour Replacement and Methods of Preparation
#6METHOD FOR PREPARING DOUGH FOR FROZEN PIZZA
#7Preparation method of flour with low oil absorption during frying
#8COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM
#9GLUTEN-FREE PIZZA CRUST WITH A LIGHT, AERATED AND CRISPY STRUCTURE
#10Composite flour, method of manufacture, and food products made therefrom
#11Composite plant-MCT flour, method of manufacture, and food products made therefrom
#12PROCESSED BUCKWHEAT FLOUR, DRIED BUCKWHEAT NOODLE AND METHOD FOR PRODUCING THE SAME
#13THERMALLY INHIBITED GRAIN
#14Meat-Like Food Product and Method for Producing Meat-Like Food Product
#15Enzymatic bran and germ flavor and texture improvement
#16THERMALLY INHIBITED GRAIN
#17Filled Roll Dough Product and Method of Producing
#18SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR MANUFACTURING THE SAME
#19PROCESS FOR PREPARING A CORN FLUOR-BASED PRODUCT PRESERVATIVE FREE IN A RETORTABLE PACKAGING AND RESULTING PRODUCT
#20MOIST PET FOOD COMPRISING A PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE
#21METHOD FOR THE MANUFACTURE OF A BAKED COMESTIBLE
#22COMPOSITION AND METHOD OF PREPARING GOURMET WAFFLES
#23Edible tableware and method of making the same
#24METHOD AND INSTALLATION FOR THE INDUSTRIAL MANUFACTURE OF BAKERY PRODUCTS
#25Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#26Pasteurised shelf stable batter
#27Stabilized whole grain flour and flour products
#28Electromechanical nixtamalisation system
#29Method of Making Seitan Snack Food Products
#30Teff Pie
#31THERMALLY INHIBITED GRAIN
#32NON-FRIED NOODLE DOUGH COMPRISING SWEET POTATO FLOUR AND PROCESS FOR ITS PREPARATION
#33Product and process of producing a sterilized flour
#34Enzymatic bran and germ flavor and texture improvement
#35Food Products Prepared with Soluble Whole Grain Oat Flour
#36Refrigerated dough with extended shelf life made from white wheat flour
#37System and apparatus for controlling blistering
#38PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR
#39Heat-Treated Flour
#40Flour composition
#41METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT
#42Toasted Corn Flour in Corn-Based Snack Foods
#43Whole grain composition comprising hydrolyzed starch
#44Method for improving bran and germ flavor and texture
#45ACRYLAMIDE-FREE BAKERY PRODUCT AND THE PRODUCTION METHOD THEREOF
#46CRISPY FOODSTUFF WITH SOFT PORTION
#47CONTINUOUS PROCESS AND APPARATUS FOR MAKING A PITA CHIP
#48Heat-Treated Flour
#49Systems and methods for making spent grain dough products
#50METHOD AND APPARATUS FOR MULTI-STAGE STABILIZATION OF WHOLE GRAIN FLOUR
#51Food products prepared with soluble whole grain oat flour
#52Food products prepared with soluble whole grain oat flour
#53PROCESS FOR THE MANUFACTURE OF A LEAVENED FOODSTUFF AND AN APPARATUS THEREFOR
#54STABILIZED WHOLE GRAIN FLOUR AND METHOD OF MAKING
#55Soluble oat flour and method of making utilizing enzymes
#56Method of preparing highly dispersible whole grain flour with an increased avenanthramide content
#57Method of processing oats to achieve oats with an increased avenanthramide content
#58HEALTH BREAD BASED ON NON-GRAIN FLOUR
#59STABILIZED WHOLE GRAIN FLOUR
#60STABLIZED WHOLE GRAIN FLOUR
#61Soluble oat or barley flour and method of making utilizing a continuous cooker
#62Soluble oat flour and method of making utilizing enzymes
#63METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT
#64HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION
#65Method of making bread
#66Soluble oat or barley flour and method of making utilizing a continuous cooker
#67Soluble oat flour and method of making utilizing enzymes
#68Heat-treated flour
#69PROCESS AND PLANT FOR THE PRODUCTION OF PRECOOKED AND GELATINIZED FLOURS FOR FOOD PRODUCTS
#70PROCESS OF PRODUCING WHOLE WHEAT FLOUR
#71System and Method for Producing a Packaged Batter
#72NON-COHESIVE WAXY FLOURS AND METHOD OF PREPARATION
#73Stabilized Whole Grain Flour
#74Wheat Materials and Related Methods
#75Process for Neutralizing Enzymes in Corn
#76Rice bran flour and method of making thereof
#77Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing
#78Flour composition with increased total dietary fiber, process of making, and uses thereof
#79Rice flour composition with enhanced process tolerance and solution stability
#80Pre-dough concetrate for baked products totally- or partly- risen with yeast
#81Flour treatment method
#82Churros and method for making same