2905 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Sub-classes:INGREDIENT FOR FOOD PRESERVATION
#2DOUGH PROOFING CONTAINER
#3CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT
#4PANTOEA AGGLOMERANS STRAIN FL1 AND USE THEREOF IN IMPROVING DOUGH PROCESSING CHARACTERISTICS
#5MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
#6Bread Containing Bamboo Leaf Extract and Method for Manufacturing Same
#7METHOD OF TREATMENT WITH LACTIC ACID BACTERIA
#8Flour Having Improved Organoleptic Properties
#9BAKED GOODS
#10USE OF A FIBRINOGEN CAPTURE AGENT TO DETECT A CIZ1 B-VARIANT
#11PROCESS FOR MANUFACTURING A DOUGH BASE
#12Method of treatment with lactic acid bacteria
#13Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#14A METHOD OF STRAIN DEVELOPMENT
#15Baked goods
#16MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
#17Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#18Bakery composition
#19Method of Making Frozen Dough and Products Made Using The Method
#20EUKARYOTIC MICROORGANISMS FOR PRODUCING LIPIDS AND ANTIOXIDANTS
#21Antioxidant producing bacterium and uses thereof
#22Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#23Antioxidant producing bacterium and uses therof
#24Process and composition for an improved flour product
#25GLUTEN-FREE BREAD-MAKING COMPOSITION
#26Natural lactic acid bacteria isolated from Korean traditional Nuruk to be used for bakery
#27Eukaryotic microorganisms for producing lipids and antioxidants
#28Natural lactic acid bacteria isolated from korean traditional nuruk to be used for bakery
#29Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery
#30Methods and Compositions for Preparing A Baked Product
#31Thermo-stable strains, products and methods thereof
#32Systems and methods for retarder-to-oven dough product
#33METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT
#34PROCESSED BROWN RICE, FERMENTED FOOD, AND METHOD FOR MANUFACTURING PROCESSED BROWN RICE
#35Dough packaging and method of dough processing
#36Microorganisms from sourdough
#37MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
#38Eukaryotic microorganisms for producing lipids and antioxidants
#39Mixture of lactic bacteria for the preparation of gluten free baked products
#40METHODS OF MAKING NATURAL SOURDOUGH STARTER FOR BAKING BREAD AND METHODS OF MAKING BREAD USING THE SAME
#41DOUGH PACKAGING AND METHOD FOR DOUGH PROCESSING
#42Dough packaging and method for dough processing
#43Eukaryotic microorganisms for producing lipids and antioxidants
#44ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES
#45BAKING MIXES AND PROCESSES FOR MAKING THE SAME
#46Mixture of lactic bacteria for the preparation of gluten free baked products
#47Baked goods
#48Eukaryotic Microorganisms for producing lipids and antioxidants
#49Recombinant hexose oxidase, a method of producing same and use of such enzyme
#50Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute
#51Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles
#52Antioxidant producing bacterium and uses thereof
#53Method for making bread with rice flour of chief component using bread maker
#54Recombinant hexose oxidase, a method of producing same and use of such enzyme