Taste-enhancing agent, baking doughs, breadmaking and cereal...

Tender laminated biscuits

Texture equilibration in cookies

Texturizing legume flours

Thermally inhibited polysaccharides and process of preparing

Thin crust, flaky bread product and method for making same

Thin uniformly bakeable edible assortments

Toast with topping

Toaster pastry

Topically applied garlic on refrigerated dough

Tortillas

Tortillas having increased flexibility and process therefore

Treatment of dough with a lipoxygenase and a lipolytic enzyme

Treatment of flour and dough

Treatment of grain

Tris-hydroxymethyl alkane esters as lower calorie fat mimetics

Tris-hydroxymethyl lower alkane esters as fat mimetics

Tubular farinaceous roll

Two phase margarine

Two-stage process for cooking/browning/crusting food by...