Treating dough with micro-organisms or enzymes

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CPC
A21D8/04

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Parent Industries

AHUMAN NECESSITIES A21Baking A21DTREATMENT A21D8/00Methods for preparing dough or for baking

Current Industry

A21D8/04Treating dough with micro-organisms or enzymes

Industries

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Patents Grantslast 30 patents

Information Patent Grant
Dough compositions having little to no net carbohydrates for use in...
- Patent number 12,364,269
- Issue date Jul 22, 2025
- Hero Labs, Inc.
- Coleman Beck Glass
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of dough relaxation involving endopeptidases
- Patent number 12,349,684
- Issue date Jul 8, 2025
- Novozymes A/S
- Irina Victorovna Matveeva
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Amylase enzymes
- Patent number 12,351,841
- Issue date Jul 8, 2025
- BASF SE
- Hugo Urbina
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Grant
Pichia kudriavzevii and multifunctional complex microbial inoculant...
- Patent number 12,351,785
- Issue date Jul 8, 2025
- Jiangnan University
- Hai Du
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Cell-associated heterologous food and/or feed enzymes
- Patent number 12,344,847
- Issue date Jul 1, 2025
- Danstar Ferment AG
- Aaron Argyros
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Variant maltohexaose-forming α-amylase variants
- Patent number 12,338,467
- Issue date Jun 24, 2025
- Danisco US Inc.
- Luis G Cascao-Pereira
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bread comprising saccharified rice solution and method for preparin...
- Patent number 12,268,215
- Issue date Apr 8, 2025
- SPC CO., LTD
- Young Ju Ban
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sugar-producing and texture-improving bakery methods and products f...
- Patent number 12,256,743
- Issue date Mar 25, 2025
- Caravan Ingredients Inc.
- Guohua Feng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process and composition for an improved flour product
- Patent number 12,207,661
- Issue date Jan 28, 2025
- GREEN SPOT TECHNOLOGIES SAS
- Silas Granato Villas Boas
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Lipolytic enzyme variants
- Patent number 12,195,769
- Issue date Jan 14, 2025
- DSM IP Assets B.V.
- Joke Anneleen Putseys
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Dough products and method of making the same
- Patent number 12,185,729
- Issue date Jan 7, 2025
- Conagra Foods RDM, Inc.
- Rongxuan Cai
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Less added sugar in baked products
- Patent number 12,171,240
- Issue date Dec 24, 2024
- Novozymes A/S
- Irina Victorovna Matveeva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method for reducing fructan in a food product with aid of invertase...
- Patent number 12,152,261
- Issue date Nov 26, 2024
- DSM IP Assets B.V.
- Petrus Jacobus Theodorus Dekker
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Production of par-baked products with improved freshness employing...
- Patent number 12,137,695
- Issue date Nov 12, 2024
- Novozymes A/S
- Christina Lunde
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Preparation method of flour with low oil absorption during frying
- Patent number 12,127,564
- Issue date Oct 29, 2024
- Jiangnan University
- Long Chen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Compositions rich in arabinoxylan oligosaccharides
- Patent number 12,127,577
- Issue date Oct 29, 2024
- PURATOS NV
- Guylaine Lacaze
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Method of manufacture and composition of dough including protein
- Patent number 12,114,668
- Issue date Oct 15, 2024
- Carson Joseph Ulbrich
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Frozen dough product and method for making the same
- Patent number 12,070,039
- Issue date Aug 27, 2024
- SFC Global Supply Chain, Inc.
- Rongxuan Cai
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sourdough product
- Patent number 12,004,522
- Issue date Jun 11, 2024
- Puratos N.V.
- Fabienne Verte
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Cuttable live leaven block
- Patent number 11,985,982
- Issue date May 21, 2024
- LeSaffre et Compagnie
- Emilie Bryckaert
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Methods and compositions for preparing bread
- Patent number 11,963,537
- Issue date Apr 23, 2024
- Novozymes A/S
- Guillermo Bellido
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
IL-15-based fusions to IL-7 and IL-21
- Patent number 11,965,007
- Issue date Apr 23, 2024
- ALTOR BIOSCIENCE, LLC
- Hing C. Wong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Dough with controlled fermentation for use in forming leavened doug...
- Patent number 11,963,538
- Issue date Apr 23, 2024
- Board of Trustees of Michigan State University
- Edward J. Szczygiel
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Variant maltogenic alpha-amylase
- Patent number 11,944,104
- Issue date Apr 2, 2024
- DSM IP Assets B.V.
- Joke Anneleen Putseys
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Process for improving freshness of flat breads involving combinatio...
- Patent number 11,937,609
- Issue date Mar 26, 2024
- Novozymes A/S
- Irina Victorovna Matveeva
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Making method of hypoglycemic meal replacement bread
- Patent number 11,925,181
- Issue date Mar 12, 2024
- Zhejiang Wanli University
- Chunbo Song
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Variant maltohexaose-forming alpha-amylase variants
- Patent number 11,898,177
- Issue date Feb 13, 2024
- Danisco US Inc.
- Luis G Cascao-Pereira
- C11 - ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES FATTY ACIDS...
Information Patent Grant
Process for producing low gluten or gluten free dough
- Patent number 11,889,841
- Issue date Feb 6, 2024
- PHYTOBOKAZ
- Henry Joseph
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Food made of vegetable or fruit with flour, egg and milk and method...
- Patent number 11,871,755
- Issue date Jan 16, 2024
- Fushun Yang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Sourdough and process for producing same
- Patent number 11,856,959
- Issue date Jan 2, 2024
- Pascal Philibert
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

Information Patent Application
INGREDIENT FOR FOOD PRESERVATION
- Publication number 20250228256
- Publication date Jul 17, 2025
- MILLBO S.R.L.
- Bruno Boggiani
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN R...
- Publication number 20250197830
- Publication date Jun 19, 2025
- DANSTAR FERMENT A.G.
- Zhiqing WANG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
DOUGH PROOFING CONTAINER
- Publication number 20250153909
- Publication date May 15, 2025
- Gozney Group Limited
- Thomas Robert Llewelyn GOZNEY
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR CREATING MALASADAS AND OTHER FOOD PRODUCTS
- Publication number 20250107540
- Publication date Apr 3, 2025
- Jason Losagio
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMPOSITIONS AND METHODS FOR REDUCED LEAVENING TIME AND SODIUM CONT...
- Publication number 20250072434
- Publication date Mar 6, 2025
- MICROSALT PLC
- Richard Guiney
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROZYME, MICROZYME POWDER AND APPLICATION THEREOF IN PASTA PROCES...
- Publication number 20250064067
- Publication date Feb 27, 2025
- Shenzhen TaiSu Biotechnology Co., Ltd.
- Jinrong Ye
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
ALPHA-AMYLASE VARIANTS
- Publication number 20250019681
- Publication date Jan 16, 2025
- DANSTAR FERMENT A.G.
- Xuqiu Tan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED XYLANASES
- Publication number 20250011746
- Publication date Jan 9, 2025
- AB Enzymes GmbH
- Tina PLOSS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD
- Publication number 20250008966
- Publication date Jan 9, 2025
- INTERNATIONAL N&H DENMARK APS
- Svend Haaning
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT
- Publication number 20250000102
- Publication date Jan 2, 2025
- NISSHIN SEIFUN GROUP INC.
- Masashi YOSHIDA
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
STABILIZED, READY-TO-USE LIVE LEAVEN
- Publication number 20250000103
- Publication date Jan 2, 2025
- LESAFFRE ET COMPAGNIE
- Emilie BRYCKAERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THERE...
- Publication number 20250000125
- Publication date Jan 2, 2025
- Angel Yeast Co., Ltd.
- Tao XIONG
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME
- Publication number 20240423222
- Publication date Dec 26, 2024
- SFC Global Supply Chain, Inc.
- Rongxuan Cai
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PANTOEA AGGLOMERANS STRAIN FL1 AND USE THEREOF IN IMPROVING DOUGH P...
- Publication number 20240423221
- Publication date Dec 26, 2024
- NANJING UNIVERSITY OF FINANCE & ECONOMICS
- Guangyu Wang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF
- Publication number 20240415131
- Publication date Dec 19, 2024
- CORBION BIOTECH, INC.
- Marilyne Guillemant
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MIXTURE OF AT LEAST ONE BACTERIOPHAGE AND OF AT LEAST ONE YEAST AND...
- Publication number 20240415907
- Publication date Dec 19, 2024
- LESAFFRE ET COMPAGNIE
- Mickaël BOYER
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS F...
- Publication number 20240407378
- Publication date Dec 12, 2024
- Caravan Ingredients Inc.
- GuoHua Feng
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B...
- Publication number 20240373863
- Publication date Nov 14, 2024
- Saint Joseph's University
- Matthew J. Farber
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SENESCENCE TREATMENT with IL-15-BASED FUSIONS to IL-7 and IL-21
- Publication number 20240368237
- Publication date Nov 7, 2024
- Altor BioScience, LLC.
- Hing C. Wong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MEAT PRODUCTS AND METHODS FOR PRODUCING SAME
- Publication number 20240341334
- Publication date Oct 17, 2024
- Gil NOFAR
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS
- Publication number 20240327814
- Publication date Oct 3, 2024
- Danisco US Inc.
- Luis G. CASCAO-PEREIRA
- A21 - BAKING EDIBLE DOUGHS
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
Preparation Method of Flour with Low Oil Absorption during Frying
- Publication number 20240260589
- Publication date Aug 8, 2024
- JIANGNAN UNIVERSITY
- Long CHEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Methods and Compositions for Preparing Bread
- Publication number 20240251804
- Publication date Aug 1, 2024
- NOVOZYMES A/S
- Guillermo Bellido
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES
- Publication number 20240180172
- Publication date Jun 6, 2024
- DUPONT NUTRITION BIOSCIENCES APS
- Steven D. Doig
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
PHOSPHATE-FREE BAKING POWDER
- Publication number 20240164389
- Publication date May 23, 2024
- Puratos N.V.
- Geertrui BOSMANS
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
MICROORGANISMS FOR DOUGH PRODUCTION
- Publication number 20240156109
- Publication date May 16, 2024
- AB Enzymes GmbH
- Maria Johanna VAN DER WERF
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Novel starter strain and sourdough using the same
- Publication number 20240148008
- Publication date May 9, 2024
- LIVING JIN Co., Ltd.
- Jin A Kim
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...
- Publication number 20240138422
- Publication date May 2, 2024
- THE HERSHEY COMPANY
- Xiaoying Wang
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IMPROVED METHOD FOR PREPARING A DOUGH OR A BAKED PRODUCT THEREFROM
- Publication number 20240108016
- Publication date Apr 4, 2024
- BASF SE
- Hugo Urbina
- A21 - BAKING EDIBLE DOUGHS

Treating dough with micro-organisms or enzymes

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

Dough compositions having little to no net carbohydrates for use in...

Method of dough relaxation involving endopeptidases

Amylase enzymes

Pichia kudriavzevii and multifunctional complex microbial inoculant...

Cell-associated heterologous food and/or feed enzymes

Variant maltohexaose-forming α-amylase variants

Bread comprising saccharified rice solution and method for preparin...

Sugar-producing and texture-improving bakery methods and products f...

Process and composition for an improved flour product

Lipolytic enzyme variants

Dough products and method of making the same

Less added sugar in baked products

Method for reducing fructan in a food product with aid of invertase...

Production of par-baked products with improved freshness employing...

Preparation method of flour with low oil absorption during frying

Compositions rich in arabinoxylan oligosaccharides

Method of manufacture and composition of dough including protein

Frozen dough product and method for making the same

Sourdough product

Cuttable live leaven block

Methods and compositions for preparing bread

IL-15-based fusions to IL-7 and IL-21

Dough with controlled fermentation for use in forming leavened doug...

Variant maltogenic alpha-amylase

Process for improving freshness of flat breads involving combinatio...

Making method of hypoglycemic meal replacement bread

Variant maltohexaose-forming alpha-amylase variants

Process for producing low gluten or gluten free dough

Food made of vegetable or fruit with flour, egg and milk and method...

Sourdough and process for producing same

Patents Applicationslast 30 patents

INGREDIENT FOR FOOD PRESERVATION

N-TERMINUS ENGINEERING OF INTRACELLULAR POLYPEPTIDES EXPRESSED IN R...

DOUGH PROOFING CONTAINER

METHOD FOR CREATING MALASADAS AND OTHER FOOD PRODUCTS

COMPOSITIONS AND METHODS FOR REDUCED LEAVENING TIME AND SODIUM CONT...

MICROZYME, MICROZYME POWDER AND APPLICATION THEREOF IN PASTA PROCES...

ALPHA-AMYLASE VARIANTS

IMPROVED XYLANASES

IMPROVED ENZYMATIC MODIFICATION OF GALACTOLIPIDS IN FOOD

CEREAL FLOUR COMPOSITION AND DOUGH FOOD PRODUCT

STABILIZED, READY-TO-USE LIVE LEAVEN

NATURAL BIOPRESERVATIVE FOR FLOUR PRODUCT, PREPARATION METHOD THERE...

FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME

PANTOEA AGGLOMERANS STRAIN FL1 AND USE THEREOF IN IMPROVING DOUGH P...

MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF

MIXTURE OF AT LEAST ONE BACTERIOPHAGE AND OF AT LEAST ONE YEAST AND...

SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS F...

METHODS FOR MAKING FERMENTED FOOD AND BEVERAGE PRODUCTS USING GY7B...

SENESCENCE TREATMENT with IL-15-BASED FUSIONS to IL-7 and IL-21

MEAT PRODUCTS AND METHODS FOR PRODUCING SAME

VARIANT MALTOHEXAOSE-FORMING ALPHA-AMYLASE VARIANTS

BAKING ADDITIVE

Preparation Method of Flour with Low Oil Absorption during Frying

Methods and Compositions for Preparing Bread

AMYLASE POLYPEPTIDES WITH IMPROVED PROPERTIES

PHOSPHATE-FREE BAKING POWDER

MICROORGANISMS FOR DOUGH PRODUCTION

Novel starter strain and sourdough using the same

SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKIN...

IMPROVED METHOD FOR PREPARING A DOUGH OR A BAKED PRODUCT THEREFROM