A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALSBAKINGBAKERY PRODUCTSPRESERVATION THEREOF A21D2/00 A21D2/00Treatment of flour or dough by adding materials thereto before or during baking batters, dough or mixtures before baking A21D10/00In groups A21D2/02 - A21D2/40, the last place priority rule is applied, i.e. at each hierarchical level, in the absence of an indication to the contrary, a substance is classified in the last appropriate place. A21D2/02by adding inorganic substances A21D2/04OxygenOxygen-generating compounds, e.g. ozone, peroxides A21D2/06Reducing agents A21D2/08by adding organic substances A21D2/10Hydrocarbons A21D2/12Halohydrocarbons A21D2/14Organic oxygen compounds A21D2/145Acids, anhydrides or salts thereof A21D2/16Fatty acid esters A21D2/165Triglycerides A21D2/18Carbohydrates A21D2/181Sugars or sugar alcohols honey A21D2/34 A21D2/183Natural gums A21D2/185Biosynthetic gums A21D2/186Starches; Derivatives thereof A21D2/188Cellulose; Derivatives thereof A21D2/20Peroxides A21D2/22Ascorbic acid A21D2/24Organic nitrogen compounds A21D2/245Amino acids, nucleic acids A21D2/26Proteins A21D2/261Animal proteins A21D2/262from eggs A21D2/263from dairy products A21D2/264Vegetable proteins A21D2/265from cereals, flour, bran A21D2/266from leguminous or other vegetable seeds; from press-cake or oil bearing seeds A21D2/267Microbial proteins A21D2/268Hydrolysates from proteins hydrolysis of proteins A23J3/30 A21D2/28Organic sulfur compounds A21D2/30Organic phosphorus compounds A21D2/32Phosphatides A21D2/34Animal material A21D2/36Vegetable material A21D2/362Leguminous plants A21D2/364Nuts, e.g. cocoa A21D2/366Tubers, roots A21D2/368Fermentation by-products, e.g. grapes, hops A21D2/38Seed germsGerminated cerealsExtracts thereof A21D2/40Apparatus for the chemical treatment of flour or dough A21D4/00Preserving flour or dough before baking by storage in an inert atmosphere A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating A21D6/001Cooling A21D6/003Heat treatment A21D6/005Irradiation irradiation of foodstuffs A23L3/26 A21D6/006Agglomeration of flour A21D6/008Freeze-drying A21D8/00Methods for preparing or baking dough treatment of flour or dough by adding materials A21D2/00 A21D8/02Methods for preparing doughTreating dough prior to baking A21D8/025Treating dough with gases A21D8/04treating dough with microorganisms or enzymes A21D8/042with enzymes A21D8/045with a leaven or a composition containing acidifying bacteria A21D8/047with yeasts A21D8/06Baking processes A21D8/08Prevention of sticking, e.g. to baking plates A21D8/10using dusting powders A21D10/00Batters, dough or mixtures before baking A21D10/002Dough mixes; Baking or bread improvers; Premixes A21D10/005Solid, dry or compact materials; Granules; Powders A21D10/007Liquids or pumpable materials A21D10/02Ready-for-oven doughs A21D10/025Packaged doughs packaging bakery products B65B, B65D A21D10/04Batters A21D10/045Packaged batters packaging bakery products B65B, B65D A21D13/00Finished or partly finished bakery products A21D13/02Products made from whole mealProducts containing bran or rough-ground grain A21D13/04Products made from materials other than rye or wheat flour A21D13/043from tubers, e.g. manioc or potato A21D13/045from leguminous plants A21D13/047from cereals other than rye or wheat, e.g. rice A21D13/06Products with modified nutritive value, e.g. with modified starch content A21D13/062with modified sugar contentSugar-free products A21D13/064with modified protein content A21D13/066Gluten-free products A21D13/068with modified fat contentFat-free products A21D13/10Multi-layered products A21D13/11made of two or more doughs, e.g. differing in composition, colour or structure A21D13/13with coatings A21D13/14with fillings A21D13/16Multi-layered pastry, e.g. puff pastryDanish pastry or laminated dough A21D13/17with coatings A21D13/19with fillings A21D13/20Partially or completely coated products multi-layered bakery products with coatings A21D13/13, A21D13/17 A21D13/22coated before baking A21D13/24coated after baking A21D13/26the coating forming a barrier against migration A21D13/28characterised by the coating composition A21D13/30Filled, to be filled or stuffed products multi-layered products with fillings A21D13/14, A21D13/19 A21D13/31filled before baking A21D13/32filled or to be filled after baking, e.g. sandwiches A21D13/33Edible containers, e.g. cups or cones A21D13/34the filling forming a barrier against migration A21D13/36Filled wafers A21D13/37Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling A21D13/38characterised by the filling composition A21D13/40Products characterised by the type, form or use A21D13/41Pizzas A21D13/42Tortillas A21D13/43Flatbreads, e.g. naan A21D13/44Pancakes or crêpes A21D13/45Wafers filled wafers A21D13/36 A21D13/46Croutons A21D13/47Decorated or decorative products A21D13/48Products with an additional function other than for eating, e.g. toys or cutlery A21D13/50Solidified foamed products, e.g. meringues A21D13/60Deep-fried products, e.g. doughnuts A21D13/80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies A21D15/00Preserving finished , partly finished or par-baked bakery productsImproving refreshing A21D17/00 A21D15/02by cooling , e.g. refrigeration, freezing A21D15/04by heat treatment , e.g. sterilisation, pasteurisation A21D15/06by irradiation , e.g. with microbiocidal agents, with protective films A21D15/08by coating , e.g. with microbiocidal agents, with protective films A21D17/00Refreshing bakery products or recycling bakery products A21D17/002Recycling, e.g. for use in baking or for animal consumption A21D17/004refreshing by thawing or heating A21D17/006with microwaves A21D17/008Refreshing by steam treatment