A21D   2/00		٥ޤϺźúˤʴޤϤνʥ٥ΥХåϤޤϤκʪģˡΣ<br><br><b><ul></ul></b><br>롼ףģģˤƤϡ饹ȥץ쥤ͥ롼뤬ŬѤ롤ʤƳإ٥ˤȿؼʤ¤ꡤʪϺǸŬڤʲսʬह롣	Treatment of flour or dough by adding materials thereto before or during baking(batters, dough or mixtures before baking <b>A21D10/00</b>)	2391
A21D   2/02		̵ʪźäˤ	by adding inorganic substances	2170
A21D   2/04		ǡȯʪ㡥󡤲ʪ	Oxygen; Oxygen-generating compounds, e.g. ozone, peroxides	239
A21D   2/06		Ը	Reducing agents	40
A21D   2/08		ͭʪźäˤ	by adding organic substances	1320
A21D   2/10		ú	Hydrocarbons	152
A21D   2/12		ϥú	Halohydrocarbons	9
A21D   2/14		ͭǲʪ	Organic oxygen compounds	2521
A21D   2/16		ûƥ	Fatty acid esters	3723
A21D   2/18		ú岽ʪ	Carbohydrates	6391
A21D   2/20		ʪ	Peroxides	81
A21D   2/22		ӥ	Ascorbic acid	663
A21D   2/24		ͭǲʪ	Organic nitrogen compounds	811
A21D   2/26			Proteins	3620
A21D   2/28		ͭβʪ	Organic sulfur compounds	174
A21D   2/30		ͭղʪ	Organic phosphorus compounds	118
A21D   2/32		ջ	Phosphatides	402
A21D   2/34		ưʪΤ	Animal material	4377
A21D   2/36		ʪΤ	Vegetable material	19804
A21D   2/38		Ҥȯʪʪ	Seed germs; Germinated cereals; Extracts thereof	1180
A21D   2/40		ʴޤϤβؽѤ	Apparatus for the chemical treatment of flour or dough	46
A21D   6/00		٥ιʴޤϤΤ¾ν㡥ѡȼͤޤϲǮʥ٥ιʴޤϤ¸£ˡΣ	Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating(preservation of flour or dough before baking <b>A23B40/00</b>)	3207
A21D   8/00		ϤλŹޤϥ٥󥰤ˡźúˤʴޤϤνģ	Methods for preparing or baking dough(treatment of flour or dough by adding materials <b>A21D2/00</b>)	2007
A21D   8/02		ϤλŹˡ٥󥰤ΩϤν	Methods for preparing dough; Treating dough prior to baking	4728
A21D   8/04		ʪޤϹǤˤϤν	treating dough with microorganisms or enzymes	5605
A21D   8/06		٥󥰲ù	Baking processes	3291
A21D   8/08		Ǵɻߡ㡥ľؤ	Prevention of sticking, e.g. to baking plates	380
A21D   8/10		դ꤫ʴѤ	using dusting powders	96
A21D  10/00		٥ΥХåϤޤϤκʪΣ	Batters, dough or mixtures before baking	3149
A21D  10/02		Ƥޤˤ褦ˤϡ㡥ϡΣ	Ready-for-oven doughs, e.g. packaged doughs	1071
A21D  10/04		ХåΣ	Batters	548
A21D  13/00		ž夬ä뤤ʬŪ˻ž夬ä٥꡼ʡΣ	Finished or partly finished bakery products	12532
A21D  13/02		γʴ줿ʡդޤޤϤԤγޤ	Products made from whole meal; Products containing bran or rough-ground grain	1376
A21D  13/04		饤ʴޤϾʴʳκĤ줿ʡΣ	Products made from materials other than rye or wheat flour	1639
A21D  13/043		ԡ㡥åФޤϤФ줤硤ΤΡΣ	from tubers, e.g. manioc or potato	331
A21D  13/045		ƦʿʪΤΡΣ	from leguminous plants	343
A21D  13/047		饤ޤϾʳιࡤ㡥ơΤΡΣ	from cereals other than rye or wheat, e.g. rice	1323
A21D  13/06		ܲĴʡ㡥ùʴͭΡΣ	Products with modified nutritive value, e.g. with modified starch content	5846
A21D  13/062		̤ĴΡ̵ʡΣ	with modified sugar content; Sugar-free products	1548
A21D  13/064		̤ĴΡΣ	with modified protein content	439
A21D  13/066		ƥե꡼ʡΣ	Gluten-free products	486
A21D  13/068		ô̤ĴΡ̵ʡΣ	with modified fat content; Fat-free products	343
A21D  13/10		¿ز줿ʡΣ	Multi-layered products	193
A21D  13/11		ʾϤΡ㡥ޤϹ¤ۤʤΡΣ	made of two or more doughs, e.g. differing in composition, colour or structure	86
A21D  13/13		ƥ󥰤줿ΡΣ	with coatings	75
A21D  13/14		Ŷ줿ΡΣ	with fillings	132
A21D  13/16		¿ز줿ڡȥ꡼㡥ѥեڡȥ꡼ǥ˥åڡȥ꡼ޤؾϡΣ	Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough	318
A21D  13/17		ƥ󥰤줿ΡΣ	with coatings	122
A21D  13/19		Ŷ줿ΡΣ	with fillings	227
A21D  13/20		ʬŪޤϴ˥ƥ󥰤줿ʡ¿ز줿٥꡼ʤǥƥ󥰤ΤΣģģˡΣ	Partially or completely coated products(multi-layered bakery products with coatings <b>A21D13/13</b>, <b>A21D13/17</b>)	92
A21D  13/22		٥˥ƥ󥰤줿ΡΣ	coated before baking	581
A21D  13/24		٥󥰸˥ƥ󥰤줿ΡΣ	coated after baking	571
A21D  13/26		ƥ󥰤ʬΰܹԤɻߤΡΣ	the coating forming a barrier against migration	27
A21D  13/28		ƥ󥰤ħΤΡΣ	characterised by the coating composition	698
A21D  13/30		Ŷ줿Ŷޤϵͤʪ򤷤ʡ¿ز줿ʤǽŶʪΤΣģģˡΣ	Filled, to be filled or stuffed products(multi-layered products with fillings <b>A21D13/14</b>, <b>A21D13/19</b>)	254
A21D  13/31		٥˽Ŷ줿ΡΣ	filled before baking	1999
A21D  13/32		٥󥰸˽Ŷ줿ޤϽŶΡ㡥ɥåΣ	filled or to be filled after baking, e.g. sandwiches	726
A21D  13/33		Ŀƴ㡥åפޤϥΣ	Edible containers, e.g. cups or cones	133
A21D  13/34		ŶʪʬΰܹԤɻߤΡΣ	the filling forming a barrier against migration	26
A21D  13/36		Ŷ줿ϡΣ	Filled wafers	157
A21D  13/37		вùʡʤϤӽŶʪƱвùˤʡΣ	Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling	51
A21D  13/38		ŶʪʪħΤΡΣ	characterised by the filling composition	2256
A21D  13/40		סޤϻѤħΤʡΣ	Products characterised by the type, form or use	927
A21D  13/41		ԥΣ	Pizzas	415
A21D  13/42		ȥƥΣ	Tortillas	129
A21D  13/43		եåȥ֥åɡ㡥ʥΣ	Flatbreads, e.g. naan	117
A21D  13/44		ѥ󥱡ޤϥ졼סΣ	Pancakes or cr&ecirc;pes	225
A21D  13/45		ϡʽŶ줿ϡģˡΣ	Wafers(filled wafers <b>A21D13/36</b>)	133
A21D  13/46		ȥΣ	Croutons	17
A21D  13/47		줿ޤѤʡΣ	Decorated or decorative products	289
A21D  13/48		ѤΤۤɲŪǽͭʡ㡥ޤϿѴΣ	Products with an additional function other than for eating, e.g. toys or cutlery	181
A21D  13/50		ȯˢǲʡ㡥󥲡Σ	Solidified foamed products, e.g. meringues	62
A21D  13/60		Ȥʡ㡥ɡʥġΣ	Deep-fried products, e.g. doughnuts	848
A21D  13/80		¾ʬवʤڡȥ꡼㡥ӥåȤޤϥåΣ	Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies	3346
A21D  15/00		٥꡼ʤβɡʺģˡΣ	Improving finished bakery products (refreshing bakery products <b>A21D17/00</b>)	1451
A21D  15/02		ѤˤΡΣ	by cooling	1012
A21D  15/04		ǮˤΡΣ	by heat treatment	212
A21D  15/06		ȼͤˤΡΣ	by irradiation	106
A21D  15/08		ʤˤΡΣ	by coating	572
A21D  17/00		٥꡼ʤκΣ	Refreshing bakery products	232
