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Class Information
Number: 426/18
Name: Food or edible material: processes, compositions, and products > Fermentation processes > Of farinaceous cereal or cereal material
Description: Processes wherein the substrate contains some tissue derived from a farinaceous cereal or cereal product.
Sub-classes under this class:
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7566466 |
Use of food and drink as a delivery system for phytase in humans |
Jul. 28, 2009 |
| 7514108 |
Pocket bread and its manufacturing method for mass production |
Apr. 7, 2009 |
| 7459174 |
Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking |
Dec. 2, 2008 |
| 7371423 |
Method for preparing flour doughs and products made from such doughs using lipase |
May. 13, 2008 |
| 7273736 |
Method for preparing an enzyme containing granule |
Sep. 25, 2007 |
| 7138519 |
Process for extraction of .beta.-glucan from cereals and products obtained therefrom |
Nov. 21, 2006 |
| 7125575 |
Method of removing off-flavor from foods and deodorizer |
Oct. 24, 2006 |
| 7074441 |
Method for the production of fermented whole grain barley with Rhizopus, and products thereof |
Jul. 11, 2006 |
| 7037537 |
Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature |
May. 2, 2006 |
| 7033633 |
Process of forming a refrigerated dough |
Apr. 25, 2006 |
| 7033626 |
Production of edible products |
Apr. 25, 2006 |
| 6967035 |
Method of improving dough and bread quality |
Nov. 22, 2005 |
| 6926917 |
Dry pet food with increased palatability and method of production |
Aug. 9, 2005 |
| 6893669 |
Method of removing off-flavor from foods and deodorizer |
May. 17, 2005 |
| 6852346 |
Method for preparing flour doughs and products made from such doughs using lipase |
Feb. 8, 2005 |
| 6803062 |
Process for producing hydrolyzed protein |
Oct. 12, 2004 |
| 6761917 |
Method and device for controlling the wort flow from a lauter tun |
Jul. 13, 2004 |
| 6730335 |
Process for producing light-colored seasoning liquid |
May. 4, 2004 |
| 6713099 |
Masa based food products modified with an enzyme or a reducing agent |
Mar. 30, 2004 |
| 6699516 |
Brewing method and installation |
Mar. 2, 2004 |
| 6649197 |
Dry bakery products and a process for their preparation |
Nov. 18, 2003 |
| 6627235 |
Process for obtaining improved structure build-up of baked products |
Sep. 30, 2003 |
| 6613366 |
Enzyme-rich sprouted food products with limited pH drop and methods of making same |
Sep. 2, 2003 |
| 6610334 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpio |
Aug. 26, 2003 |
| RE38047 |
Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing animal feed |
Mar. 25, 2003 |
| 6534101 |
Enzymes mixture obtained from Penicillium funiculosum |
Mar. 18, 2003 |
| 6524631 |
Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same |
Feb. 25, 2003 |
| 6517874 |
Utilization of transglutaminases for the production of baked products with a low wheat content |
Feb. 11, 2003 |
| 6485761 |
Methods for using lactonohydrolases in baking |
Nov. 26, 2002 |
| 6447822 |
Method for preparing and using B-starch |
Sep. 10, 2002 |
| 6432458 |
Enzyme preparations and process for producing noodles |
Aug. 13, 2002 |
| 6428828 |
Enzymatic process for nixtamalization of cereal grains |
Aug. 6, 2002 |
| 6406723 |
Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase |
Jun. 18, 2002 |
| 6403127 |
Method for producing noodles |
Jun. 11, 2002 |
| 6403128 |
Bakery products containing fructo-oligosaccharide |
Jun. 11, 2002 |
| 6399119 |
Process for obtaining improved structure build-up of baked products |
Jun. 4, 2002 |
| 6383533 |
Enzyme-treated protein-containing food and method for producing the same |
May. 7, 2002 |
| 6365204 |
Preparation of dough and baked products |
Apr. 2, 2002 |
| 6361935 |
Waxy wheat starch types having waxy proteins in granule |
Mar. 26, 2002 |
| 6358543 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products |
Mar. 19, 2002 |
| 6355282 |
Dough composition and preparation thereof |
Mar. 12, 2002 |
| 6306445 |
Methods for using dehydrogenases in baking |
Oct. 23, 2001 |
| 6296883 |
Use of laccase in baking |
Oct. 2, 2001 |
| 6254903 |
Process for making baked articles that retain freshness |
Jul. 3, 2001 |
| 6251443 |
Method for producing a savory flavor base |
Jun. 26, 2001 |
| 6251444 |
Dough product and method for improving bread quality |
Jun. 26, 2001 |
| 6242014 |
Methods for using pectate lyases in baking |
Jun. 5, 2001 |
| 6200797 |
Bacterial protein with xylanase activity |
Mar. 13, 2001 |
| 6183787 |
Quality improver for use in producing bread |
Feb. 6, 2001 |
| 6168821 |
Glucan containing nutritional product and method of making the same |
Jan. 2, 2001 |
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