Treating dough with micro-organisms or enzymes

Industry

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

Patents Grantslast 30 patents

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
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
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
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
Information Patent Grant
Enzymatic modification of wheat phospholipids in bakery applications
- Patent number 11,844,356
- Issue date Dec 19, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Jorn Borch Soe
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bakers's yeast expressing anti-staling/freshness amylases
- Patent number 11,834,484
- Issue date Dec 5, 2023
- Novozymes A/S
- Henrik Oestdal
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Flavour generation in food
- Patent number 11,812,755
- Issue date Nov 14, 2023
- Societe des Produits Nestle S.A.
- Yvette Fleury Rey
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic bran and germ flavor and texture improvement
- Patent number 11,766,047
- Issue date Sep 26, 2023
- Intercontinental Great Brands LLC
- Lynn C. Haynes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Distribution of yeast or other food fluid in a bakery
- Patent number 11,758,910
- Issue date Sep 19, 2023
- LeSaffre et Compagnie
- Florent Picavet
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Enzymatic modification of phospholipids in food
- Patent number 11,744,254
- Issue date Sep 5, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Keya Zhang
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Material for de-dusting granular enzyme preparations
- Patent number 11,730,183
- Issue date Aug 22, 2023
- Mauri Technology B.V.
- Adrianus Rutgerus Antonius Karremans
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Microwave processing method for food made of flour and rice ferment...
- Patent number 11,716,998
- Issue date Aug 8, 2023
- Jiangnan University
- Darning Fan
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Bakery composition
- Patent number 11,696,585
- Issue date Jul 11, 2023
- Puratos N.V.
- Bram Develter
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Lipolytic enzyme variants
- Patent number 11,667,902
- Issue date Jun 6, 2023
- DSM IP Assets B.V.
- Rene Marcel De Jong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Method of treatment with lactic acid bacteria
- Patent number 11,660,321
- Issue date May 30, 2023
- University-Industry Cooperation Group of Kyung Hee University
- Dong-Hyun Kim
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Grant
Baked goods
- Patent number 11,653,656
- Issue date May 23, 2023
- Ganeden Biotech, Inc.
- Sean Farmer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Grant
Improving the rollability of flat breads
- Patent number 11,653,655
- Issue date May 23, 2023
- Novozymes A/S
- Dilek Austin
- A21 - BAKING EDIBLE DOUGHS

Patents Applicationslast 30 patents

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
Information Patent Application
SOLID BAKING ADDITIVE
- Publication number 20240099316
- Publication date Mar 28, 2024
- NOVOZYMES A/S
- Erik Schmidt Marcussen
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
- Publication number 20240081351
- Publication date Mar 14, 2024
- DUPONT NUTRITION BIOSCIENCES APS
- Keya Zhang
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODU...
- Publication number 20240081350
- Publication date Mar 14, 2024
- Coöperatie Koninklijke Avebe U.A.
- Wouter Jan DUISTERWINKEL
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
IL-15-BASED FUSIONS TO IL-7 AND IL-21
- Publication number 20240076340
- Publication date Mar 7, 2024
- Altor BioScience, LLC.
- Hing C. Wong
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Yeast Cultivation Mixture for Bread Dough
- Publication number 20240074444
- Publication date Mar 7, 2024
- Phillip Wells
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD...
- Publication number 20240057619
- Publication date Feb 22, 2024
- HENAN ZHONGDA HENGYUAN BIOTECHNOLOGY STOCK CO., LTD.
- Xuejiao CHEN
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Bread Containing Bamboo Leaf Extract and Method for Manufacturing Same
- Publication number 20240023564
- Publication date Jan 25, 2024
- You Bum PARK
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF...
- Publication number 20230404087
- Publication date Dec 21, 2023
- Lantmännen Unibake Holding A/S
- Rune Gerner Möller
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROV...
- Publication number 20230404088
- Publication date Dec 21, 2023
- DUPONT NUTRITION BIOSCIENCES APS
- Jacob Flyvholm Cramer
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF
- Publication number 20230399605
- Publication date Dec 14, 2023
- Jessica T. Holmes
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD OF TREATMENT WITH LACTIC ACID BACTERIA
- Publication number 20230355690
- Publication date Nov 9, 2023
- University-Industry Cooperation Group of Kyung Hee University
- Dong-Hyun Kim
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
METHOD FOR PRESERVING COOKED BAKERY PRODUCTS
- Publication number 20230337686
- Publication date Oct 26, 2023
- LESAFFRE ET COMPAGNIE
- Emilie BRYCKAERT
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery...
- Publication number 20230320367
- Publication date Oct 12, 2023
- NOVOZYMES A/S
- Qing Xu
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Flour Having Improved Organoleptic Properties
- Publication number 20230284635
- Publication date Sep 14, 2023
- FRITO-LAY NORTH AMERICA, INC.
- Jin-E Shin
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...
- Publication number 20230276811
- Publication date Sep 7, 2023
- NOVOZYMES A/S
- Lisbeth Kalum
- A21 - BAKING EDIBLE DOUGHS
Information Patent Application
BAKED GOODS
- Publication number 20230270122
- Publication date Aug 31, 2023
- Ganeden Biotech, Inc.
- SEAN FARMER
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...
Information Patent Application
USE OF A FIBRINOGEN CAPTURE AGENT TO DETECT A CIZ1 B-VARIANT
- Publication number 20230266327
- Publication date Aug 24, 2023
- Cizzle Biotechnology Limited
- Dawn Alison Coverley
- C12 - BIOCHEMISTRY BEER SPIRITS WINE VINEGAR MICROBIOLOGY ENZYMOLOGY MUTATION...

Treating dough with micro-organisms or enzymes

Industry

Parent Industries

Current Industry

Patents Grantslast 30 patents

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

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

Methods and compositions for preparing bread

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

Enzymatic modification of wheat phospholipids in bakery applications

Bakers's yeast expressing anti-staling/freshness amylases

Flavour generation in food

Enzymatic bran and germ flavor and texture improvement

Distribution of yeast or other food fluid in a bakery

Enzymatic modification of phospholipids in food

Material for de-dusting granular enzyme preparations

Microwave processing method for food made of flour and rice ferment...

Bakery composition

Lipolytic enzyme variants

Method of treatment with lactic acid bacteria

Baked goods

Improving the rollability of flat breads

Patents Applicationslast 30 patents

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

SOLID BAKING ADDITIVE

ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD

NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODU...

IL-15-BASED FUSIONS TO IL-7 AND IL-21

Yeast Cultivation Mixture for Bread Dough

A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD...

Bread Containing Bamboo Leaf Extract and Method for Manufacturing Same

A PROCESS FOR THE PRODUCTION OF A BAKED PRODUCT WITHOUT ADDITION OF...

COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROV...

POROUS SCAFFOLD, METHOD OF MAKING AND USES THEREOF

METHOD OF TREATMENT WITH LACTIC ACID BACTERIA

METHOD FOR PRESERVING COOKED BAKERY PRODUCTS

Enzymatic Method for Reducing Usage Amount of Fat and Oil in Bakery...

Flour Having Improved Organoleptic Properties

Pulse and/or Legume Protein-Fortified Doughs and Baked Goods Compri...

BAKED GOODS

USE OF A FIBRINOGEN CAPTURE AGENT TO DETECT A CIZ1 B-VARIANT