2907 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
Systems and Methods for Sourdough Starter Production
#2MICROBIAL COMPOSITIONS AND METHODS FOR FERMENTED FOODS
#3STABLE LIQUID SOURDOUGH
#4PROCESSING AID FOR THE PREPARATION OF DOUGHS FOR BAKERY PRODUCTS
#5PROCESS AND APPARATUS FOR OBTAINING FOOD PRODUCTS FROM DURUM WHEAT, AND THUS OBTAINED PRODUCTS
#6Systems and Methods for Sourdough Starter Production
#7NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#8STABILIZED, READY-TO-USE LIVE LEAVEN
#9METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B YEAST
#10MICROORGANISMS FOR DOUGH PRODUCTION
#11Novel starter strain and sourdough using the same
#12A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR
#13METHOD FOR PRESERVING COOKED BAKERY PRODUCTS
#14BAKED GOODS
#15PASTA SOURDOUGH CULTURES AND METHODS OF MAKING SAME
#16Cuttable live leaven block
#17Sourdough product
#18Compositions and Methods for Enhancing Quality of Bread and Baked Goods
#19FORTIFIED DOUGH FOR GASTRONOMIC FOOD, FOOD, AND METHOD
#20Health functional food product prepared by fermenting a dough containing whey
#21CONFECTIONERY CAPABLE OF ASSUMING AN ORNAMENTAL SHAPE, AND APPARATUS AND METHOD FOR PREPARING THE SAME
#22Dough with controlled fermentation for use in forming leavened dough products
#23Sourdough and process for producing same
#24Microwave processing method for food made of flour and rice fermented with sourdough
#25Probiotic Fortified Food Products and Methods of Manufacture
#26BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
#27WELL-TOLERATED FLOUR COMPOSITION
#28Baked goods
#29Method for the preparation of bread by compounding natural yeast
#30Pasteurised shelf stable batter
#31MANUFACTURE OF LACTIC ACID-FERMENTED BATTER
#32COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
#33Fermentation
#34Improver and breadmaking method for precooked loaves stored without freezing
#35Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#36Production of a yeast-free, highly digestible pizza by using a dough containing lactic acid bacteria
#37Methods of treating iron deficiency to prevent iron-deficiency anemia by administration of Lactobacillus plantarum
#38BREADMAKING PRODUCT FREE OF GLUTEN AND LACTOSE, AND PRODUCTION METHOD
#39Lactic acid bacterium
#40Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery
#41Probiotic Fortified Food Products and Methods of Manufacture
#42Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread
#43Composition and method for improving stability and extending shelf life of probiotic bacteria and food products thereof
#44Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#45Modern preferment method for manufacturing dough mixture
#46A METHOD FOR MAKING A SOFT CAKE BATTER
#47GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM
#48LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#49Flour product whitener containing polysaccharide alcohol and use thereof
#50Mixture of lactic bacteria for the preparation of gluten free baked products
#51Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough
#52COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
#53Sourdough compositions and methods for their preparation
#54METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#55MODIFIED DISODIUM PYROPHOSPHATE
#56Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
#57LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF
#58Rye flour imitation
#59Compositions rich in arabinoxylan oligosaccharides
#60Use of for treatment of virus infections
#61Leaven-based mixture
#62REDUCTION OF ACRYLAMIDE FORMATION
#63LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY
#64SHELF-LIFE EXTENSION OF SOUR DOUGH BAKED GOODS
#65REDUCTION OF ACRYLAMIDE FORMATION
#66SINGLE-STAGE BAKED GOODS PRODUCTION
#67COMPOSITION FOR IMPROVING INTESTINAL MICROFLORA
#68Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method
#69Probiotic spore-forming lactic acid bacteria of strain KCTC 11493BP
#70HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM
#71Process for preparing bakeable probiotic food
#72Mixture of lactic bacteria for the preparation of gluten free baked products
#73Use of for treatment of virus infections
#74Image variety on edible substrates
#75Chemically leavened dough compositions and related methods, involving low temperature inactive yeast
#76METHOD OF PRODUCING BREAD
#77Thermostable lactobacillus strains
#78Use of for treatment of autoimmune diseases
#79Baked goods
#80Refrigerated, chemically leavened doughs in package, with carbon dioxide atmosphere
#81Methods of treating anemia and increasing the absorption of non-heme iron by administration of
#82Breadmaking Improver
#83Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the Manufacture of Sourdough
#84Liquid Leaven Composition
#85Method for producing bread
#86Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough
#87Sour dough the use thereof and bakery products products produced from the same
#88Reduction of acrylamide formation
#89Image variety on edible substrates
#90Method of manufacture and composition of dough including protein
#91Method of manufacture and composition of dough including protein