2908 ⎘
Methods for preparing or baking dough; Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
MICROBIAL COMPOSITIONS AND METHODS FOR FERMENTED FOODS
#2NOVEL BREAD-MAKING YEAST SACCHAROMYCES CEREVISIAE SPC Y76LT WITH SUPERB FERMENTATION PROPERTY
#3STABLE LIQUID SOURDOUGH
#4DOUBLE-LAYER COATED MICROPARTICLES AND PREPARATION THEREOF
#5YEAST STRAIN FOR FAST-FERMENTING SUGAR-FREE DOUGH AND USE THEREOF
#6Pizza dough for later use and process for preparing same
#7DOUGH COMPOSITIONS HAVING LITTLE TO NO NET CARBOHYDRATES FOR USE IN BAKERY PRODUCTS
#8DOUGH PRODUCTS AND METHOD OF MAKING THE SAME
#9HIGH-SUGAR-PERMEATION-RESISTANT SACCHAROMYCES CEREVISIAE STRAIN AND USE
#10EGG FREE, GLUTEN FREE COMPOSITION FOR BAKERY PRODUCTS AND METHOD OF MANUFACTURE
#11CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES
#12N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN RECOMBINANT EUKARYOTIC HOST CELLS
#13METHOD FOR CREATING MALASADAS AND OTHER FOOD PRODUCTS
#14COMPOSITIONS AND METHODS FOR REDUCED LEAVENING TIME AND SODIUM CONTENT IN DOUGHS COMPRISING MICRON-SIZED SALT PARTICLES ADHERED TO A CARRIER
#15MICROZYME, MICROZYME POWDER AND APPLICATION THEREOF IN PASTA PROCESSING
#16NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
#17FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME
#18MIXTURE OF AT LEAST ONE BACTERIOPHAGE AND OF AT LEAST ONE YEAST AND METHOD FOR DRYING SAME
#19SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#20METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B YEAST
#21SENESCENCE TREATMENT with IL-15-BASED FUSIONS to IL-7 and IL-21
#22SOLID BAKING ADDITIVE
#23IL-15-BASED FUSIONS TO IL-7 AND IL-21
#24Yeast Cultivation Mixture for Bread Dough
#25A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR
#26Bread comprising saccharified rice solution and method for preparing same
#27Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof
#28Sugar-producing and texture-improving bakery methods and products formed therefrom
#29FUNCTIONAL WELL-BEING PIZZA DOUGH AND PIZZA
#30Gluten-Free Laminated Dough Baked Goods and Methods of Making Same
#31Pizza dough for later use and process for preparing same
#32Brown rice oat bread with low glycemic index and preparation method thereof
#33Frozen dough product and method for making the same
#34Compositions and Methods for Enhancing Quality of Bread and Baked Goods
#35IL-15-based fusions to IL-7 and IL-21
#36Health functional food product prepared by fermenting a dough containing whey
#37RECOMBINANT EXPRESSION OF FUMONISIN AMINE OXIDASE
#38FROZEN FRESH YEAST FORMED BODY AND METHOD FOR PRODUCING SAME
#39Process for producing low gluten or gluten free dough
#40High Protein High Fiber Bread with Added Spices
#41Bakers's yeast expressing anti-staling/freshness amylases
#42Sourdough and process for producing same
#43METHOD OF PREPARING PRODUCTS MADE OF DOUGH HAVING A FILLING OF BYPRODUCTS
#44SUGAR-FREE BREAD
#45Distribution of yeast or other food fluid in a bakery
#46Microwave processing method for food made of flour and rice fermented with sourdough
#47BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
#48WELL-TOLERATED FLOUR COMPOSITION
#49WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT
#50CELL-ASSOCIATED HETEROLOGOUS FOOD AND/OR FEED ENZYMES
#51Dough products and method of making the same
#52Method for the preparation of bread by compounding natural yeast
#53METHOD FOR PRODUCING RICE FLOUR BREAD AND DOUGH THEREOF
#54IL-15-based fusions to IL-7 and IL-21
#55Gluten-free grain-concentrate substitute for fermented wheat germ food product and method of preparation
#56ENHANCED BREAD-MAKING YEASTS
#57Dough Compositions Having Reduced Carbohydrase Activity
#58Stable, Packaged, Refrigerated Dough Compositions
#59SOUP BASE
#60Freeze-resistant yeast and uses thereof
#61COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
#62BAKING MIX AND METHODS OF MAKING SAME
#63LEAVENING AGENTS
#64Food made of vegetable or fruit with flour, egg and milk and method of making same
#65SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#66Development of an asparagine-reducing yeast by adaptive evolution and uses thereof to reduce acrylamide formation
#67DOUGH COMPOSITIONS HAVING REDUCED CARBOHYDRASE ACTIVITY
#68Sugar-free bread
#69Frozen bread dough improver
#70Natural yeast and lactic acid bacteria isolated from Korean traditional nuruk to be used for bakery
#71SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#72METHOD OF PRODUCING A PIECE OF LAMINATED DOUGH, A PIECE OF LAMINATED DOUGH, AND A METHOD OF BAKING A PIECE OF LAMINATED DOUGH
#73Frozen dough product and method for making the same
#74Wheat protein-based dough relaxer compositions and methods of producing the same
#75Method For Producing A Starter Dough For Baking Baked Wheat Products Using Returned Wheat-Based Bread
#76Breadmaking yeast strains which are effective on non-sweetened or slightly sweetened doughs
#77Modern preferment method for manufacturing dough mixture
#78Device for dispensing yeast in a bakery and system for dispensing yeast in a bakery
#79Food Composition for Increased Breast Milk Production
#80METHOD FOR REDUCING MOLD IN LOWER WATER ACTIVITY BAKED FOOD PRODUCTS
#81SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM
#82NOVEL METHOD TO PRODUCE CAKE
#83Yeast strains for the production of biomass on a substrate comprising a C5 sugar
#84Flour product whitener containing polysaccharide alcohol and use thereof
#85Polyhydroxylated pentacyclic triterpene acids as HMG-COA reductase inhibitors
#86Yeast having resistance to freezing stress
#87COMPOSITION COMPRISING AN ACTIVATED MICROBIAL BIOMASS
#88Method of forming dough composition
#89Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them
#90METHOD FOR PARTIAL DEGRADATION OF GLUTEN
#91Bread-making with a high yeast content
#92strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids, methods for the preparation thereof and uses
#93Bread yeast strains
#94DOUGH COMPOSITION
#95NaCl substitute agent
#96Method for extending mold-free shelf life and improving flavor characteristics of baked goods
#97Fermented bakery dough tolerant to proofing
#98YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF
#99Method of producing baker's yeast
#100FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS
#101Modified industrial yeast strains
#102NOVEL YEAST STRAIN AND METHODS OF USE THEREOF
#103NOVEL BREADMAKING YEAST STRAINS
#104Method for preparing ready-to-bake frozen doughs
#105Yeast having immunopotentiating capability and food or feed
#106Yeast used for pizza and its production method
#107Freezer to Retarder to Oven Dough
#108Method to produce cake
#109COMPOSITION BENEFICIAL FOR VISUOGNOSIS PERSISTENCE AND USE THEREOF
#110Methods and Compositions For Increasing Fermentation of a Microorganism
#111NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME
#112Packaged powder composition for bakery
#113Fermented food and its preparation
#114COMPOSITIONS AND METHODS RELATING TO FREEZER-TO-OVEN DOUGHS
#115Novel vitamin D2 yeast preparation, a method for producing the same, and the use thereof
#116Liquid Leaven Composition
#117Bread yeast resistant to a high sugar concentration in the dough and to the presence of weak organic acids
#118METHOD OF PRODUCING FROZEN DOUGH, AND RELATED PRODUCTS
#119Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#120Yeast packaging
#121Baked rye product
#122Novel bakers yeast strains and bread made using the same
#123Encapsulated functional bakery ingredients
#124Method of producing frozen dough, and related products
#125Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water
#126Freezer to retarder to oven dough
#127γ-glutamylcysteine producing yeast
#128Fried bakery products with low oil absorption and process for preparation thereof
#129Dough composition
#130Dough composition
#131Dry yeast composition
#132Methods and compositions for increasing fermentation of a microorganism
#133Compositions and methods relating to freezer-to-oven doughs
#134Making method of hypoglycemic meal replacement bread
#135Dough compositions having little to no net carbohydrates for use in bakery products
#136Process for making bagel products