Ascorbic acid

Industry

CPC
A21D2/22

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D2/00Treatment of flour or dough by adding materials thereto

Current Industry

A21D2/22Ascorbic acid

Industries

Patents Grantslast 30 patents

Information Patent Grant
Improver and breadmaking method for precooked loaves stored without...
- Patent number 11,284,627
- Issue date Mar 29, 2022
- LeSaffre et Compagnie
- François Blareau
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Yeast-leavened dough and dry mix for preparing such a dough
- Patent number 10,306,898
- Issue date Jun 4, 2019
- Caravan Ingredients Inc.
- Eva-Maria Brinker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of baking
- Patent number 10,076,121
- Issue date Sep 18, 2018
- Novozymes A/S
- Kim Borch
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bread-making improver
- Patent number 8,802,182
- Issue date Aug 12, 2014
- LeSaffre et Compagnie
- Pascal Julien
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Acid-thickened food compositions and products
- Patent number 8,628,814
- Issue date Jan 14, 2014
- Dazzlepie Partners, Ltd.
- Michael D. Weisberg
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for producing loaf bread
- Patent number 7,736,682
- Issue date Jun 15, 2010
- Yamazaki Seipan Kabushiki Kaisha
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for making breads
- Patent number 7,704,539
- Issue date Apr 27, 2010
- Yamazaki Seipan Kabushiki Kaisha
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for making breads
- Patent number 7,341,755
- Issue date Mar 11, 2008
- Yamazaki Seipan Kabushiki Kaisha
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwave heatable bread-based fast food
- Patent number 6,881,431
- Issue date Apr 19, 2005
- Unicolloid, Inc.
- Katsunori Kawase
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwave heatable bread-based fast food
- Patent number 6,623,777
- Issue date Sep 23, 2003
- Unucolloid, Inc.
- Katsunori Kawase
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of manufacturing dough for preparing yeast-leavened foods
- Patent number 6,399,120
- Issue date Jun 4, 2002
- Nisshin Flour Milling, Inc.
- Takao Kambe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of dough manufacture by monitoring and optimizing gluten pro...
- Patent number 6,284,296
- Issue date Sep 4, 2001
- Kansas State University Research Foundation
- Katherine Tilley
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Potassium bromate replacer composition
- Patent number 5,510,129
- Issue date Apr 23, 1996
- Research Resouces, Inc.
- Yoon J. Kim
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Breadmaking dough conditioner
- Patent number 5,262,182
- Issue date Nov 16, 1993
- Nisshin Flour Milling Co., Ltd.
- Akira Kasahara
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of combining baking additives and baker's yeast prior to use...
- Patent number 4,935,249
- Issue date Jun 19, 1990
- Rene F. R. Pelletier
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Modified gluten product and bread improver composition
- Patent number 4,879,133
- Issue date Nov 7, 1989
- Nisshin Flour Milling Co., Ltd.
- Shigeru Endo
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for preparing high protein bread with ascorbic acid and pro...
- Patent number 4,759,934
- Issue date Jul 26, 1988
- Peter J. Ferrara
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of manufacturing frozen bagel dough products
- Patent number 4,657,769
- Issue date Apr 14, 1987
- Petrofsky; Leonard
- David Petrofsky
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Agents for improving bread in quality and bread containing same
- Patent number 4,500,551
- Issue date Feb 19, 1985
- Nisshin Flour Milling Co., Ltd.
- Kenji Tanaka
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing bread
- Patent number 4,405,648
- Issue date Sep 20, 1983
- Nisshin Flour Milling Co., Ltd.
- Shin-Ichi Atsumi
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for producing bread
- Patent number 4,296,133
- Issue date Oct 20, 1981
- Nisshin Flour Milling Co., Ltd.
- Kenji Tanaka
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Oxidizing agent for making bread
- Patent number 3,959,496
- Issue date May 25, 1976
- Baker Research Development Service, Inc.
- Simon S. Jackel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough-improver composition
- Patent number 3,954,999
- Issue date May 4, 1976
- Pennwalt Corporation
- Frederick D. Vidal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bakery product and process
- Patent number 3,934,040
- Issue date Jan 20, 1976
- Caravan Products Co., Inc.
- Louis J. Smerak
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3900570
- Patent number 3,900,570
- Issue date Aug 19, 1975
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3894155
- Patent number 3,894,155
- Issue date Jul 8, 1975
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3888996
- Patent number 3,888,996
- Issue date Jun 10, 1975
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3818108
- Patent number 3,818,108
- Issue date Jun 18, 1974
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3701668
- Patent number 3,701,668
- Issue date Oct 31, 1972
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
3304183
- Patent number 3,304,183
- Issue date Feb 14, 1967
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
BAKING ADDITIVE
- Publication number 20240292847
- Publication date Sep 5, 2024
- NOVOZYMES A/S
- Alexander Findeisen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Solid Enzymatic Article For Use In Baking
- Publication number 20210219559
- Publication date Jul 22, 2021
- NOVOZYMES A/S
- Ole Simonsen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS
- Publication number 20200236951
- Publication date Jul 30, 2020
- LESAFFRE ET COMPAGNIE
- François BLAREAU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND US...
- Publication number 20190110484
- Publication date Apr 18, 2019
- Puratos N.V.
- Jacques GEORIS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVER AND BREADMAKING METHOD FOR PRECOOKED LOAVES STORED WITHOUT...
- Publication number 20180177202
- Publication date Jun 28, 2018
- LESAFFRE ET COMPAGNIE
- François BLAREAU
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLA...
- Publication number 20170265483
- Publication date Sep 21, 2017
- DSM IP Assets B. V.
- José DIAS PERES
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
IMPROVING DOUGH
- Publication number 20160338365
- Publication date Nov 24, 2016
- DOW GLOBAL TECHNOLOGIES LLC
- Dong Yun
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME
- Publication number 20150296809
- Publication date Oct 22, 2015
- FUJI OIL COMPANY LIMITED
- Hiroyuki KANATANI
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough Composition for Sugarless Bread Sugarless Bread and Processes...
- Publication number 20140287094
- Publication date Sep 25, 2014
- Paris Croissant Co., Ltd.
- Chung Kil Park
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pizza Kit and Method for Making Pizza
- Publication number 20140087032
- Publication date Mar 27, 2014
- GALLO LEA ORGANICS LLC
- Thomas A. Gallo
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Modified Bread Products and Methods of Making Same
- Publication number 20140017380
- Publication date Jan 16, 2014
- AdvancePierre Foods, Inc.
- Kate Bagorogoza
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METH...
- Publication number 20120244251
- Publication date Sep 27, 2012
- NISSHIN FLOUR MILLING INC.
- Ryuji UEMURA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR THE PRODUCTION OF BREAD
- Publication number 20110262594
- Publication date Oct 27, 2011
- Lin Cheong Carson
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pizza Kit and Method for Making Pizza
- Publication number 20110262590
- Publication date Oct 27, 2011
- GALLO LEA ORGANICS LLC
- Thomas A. Gallo
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH
- Publication number 20100143534
- Publication date Jun 10, 2010
- CSM Nederland B.V.
- Eva-Maria Brinker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bread-Making Improver
- Publication number 20080248159
- Publication date Oct 9, 2008
- Pascal Julien
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR MAKING BREADS
- Publication number 20080085340
- Publication date Apr 10, 2008
- Yamazaki Seipan Kabushiki Kaisha
- Seio HOSOYA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Preservative Systems for Extending Shelf Life of Food Intermediates...
- Publication number 20080069928
- Publication date Mar 20, 2008
- Gregg J. Moder
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Aqueous Stabilization of Liquid Dough Conditioning Composition
- Publication number 20070292562
- Publication date Dec 20, 2007
- Matthew Green
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Oleaginous composition containing a flowable active ingredient
- Publication number 20070065470
- Publication date Mar 22, 2007
- Dariush Behnam
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Acid-thickened food compositions and products
- Publication number 20060286254
- Publication date Dec 21, 2006
- Michael D. Weisberg
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pressurized baking batter
- Publication number 20060251772
- Publication date Nov 9, 2006
- Sean O'Conner
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pre-dough concetrate for baked products totally- or partly- risen w...
- Publication number 20060246181
- Publication date Nov 2, 2006
- Panadoro Group AG
- Rene Burgermeister
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Rhamnolipids in bakery products
- Publication number 20060233935
- Publication date Oct 19, 2006
- Ingrid Paul Hilda Van Haesendonck
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Method for the reduction of acrylamide formation during heating of...
- Publication number 20060210693
- Publication date Sep 21, 2006
- BASF Aktiengesellschaft
- Alfred Oftring
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Encapsulated functional bakery ingredients
- Publication number 20060110494
- Publication date May 25, 2006
- CSM Nederland B.V.
- Eva-Maria Dusterhoft
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for producing loaf bread
- Publication number 20060078664
- Publication date Apr 13, 2006
- Seio Hosoya
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Low carbohydrate flour additive
- Publication number 20060008567
- Publication date Jan 12, 2006
- Ali A. Elmusa
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Process for improver premix for chapatis and related products
- Publication number 20050260318
- Publication date Nov 24, 2005
- Council of Scientific and Industrial Research
- Ragu Sai Manohar
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Dough conditioner
- Publication number 20050196488
- Publication date Sep 8, 2005
- Yi Wu
- A21 - BAKING EDIBLE DOUGHS

Ascorbic acid

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Improver and breadmaking method for precooked loaves stored without...

Yeast-leavened dough and dry mix for preparing such a dough

Method of baking

Bread-making improver

Acid-thickened food compositions and products

Process for producing loaf bread

Method for making breads

Method for making breads

Microwave heatable bread-based fast food

Microwave heatable bread-based fast food

Method of manufacturing dough for preparing yeast-leavened foods

Method of dough manufacture by monitoring and optimizing gluten pro...

Potassium bromate replacer composition

Breadmaking dough conditioner

Method of combining baking additives and baker's yeast prior to use...

Modified gluten product and bread improver composition

Process for preparing high protein bread with ascorbic acid and pro...

Method of manufacturing frozen bagel dough products

Agents for improving bread in quality and bread containing same

Method for producing bread

Method for producing bread

Oxidizing agent for making bread

Dough-improver composition

Bakery product and process

3900570

3894155

3888996

3818108

3701668

3304183

Patents Applicationslast 30 patents

BAKING ADDITIVE

Solid Enzymatic Article For Use In Baking

BREAD-MAKING IMPROVER COMPRISING MICROORGANISMS

COMPOSITIONS FOR BAKED PRODUCTS CONTAINING LIPOLYTIC ENZYMES AND US...

IMPROVER AND BREADMAKING METHOD FOR PRECOOKED LOAVES STORED WITHOUT...

USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLA...

IMPROVING DOUGH

PIZZA DOUGH AND METHOD FOR PRODUCING THE SAME

Dough Composition for Sugarless Bread Sugarless Bread and Processes...

Pizza Kit and Method for Making Pizza

Modified Bread Products and Methods of Making Same

METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METH...

METHOD FOR THE PRODUCTION OF BREAD

Pizza Kit and Method for Making Pizza

YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH

Bread-Making Improver

METHOD FOR MAKING BREADS

Preservative Systems for Extending Shelf Life of Food Intermediates...

Aqueous Stabilization of Liquid Dough Conditioning Composition

Oleaginous composition containing a flowable active ingredient

Acid-thickened food compositions and products

Pressurized baking batter

Pre-dough concetrate for baked products totally- or partly- risen w...

Rhamnolipids in bakery products

Method for the reduction of acrylamide formation during heating of...

Encapsulated functional bakery ingredients

Process for producing loaf bread

Low carbohydrate flour additive

Process for improver premix for chapatis and related products

Dough conditioner