Treatment, e.g. Preservation, of Flour or Dough, e.g. By Addition of Materials, Baking, Bakery Products, Preservation Thereof

Matches 1,851 - 1,900 out of 7,733	< 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 >

Document	Document Title
JP7490379B2	Heat-resistant baked goods and their manufacturing method To provide a wheat flour composition used in the production of a mold-baked confectionery that can suppress the deterioration of texture when stored in a warmth-keeping equipment such as a hot show case, and to provide a mold-baked confe...
JP7490695B2	Bread improver To provide a bread improver that contains more natural ingredients and is a dough improver that suppresses damage of a gluten network during freezing.The present invention relates to a composition containing amylase, hemicellulase, hexos...
JP7490378B2	Microwave oven-resistant baked buns and their manufacturing method To provide a mold-baked Manju (bean paste bun) that does not produce texture deterioration of ingredients such as bean paste (dryness feeling of bean paste and heavy texture due to concentration of cream) even when reheated in a microwav...
JP2024071334A	How to make sponge cake [assignment] The object of the present invention is to provide a method for producing a sponge cake that has good rise and has improved appearance and texture by baking a cake dough containing many uniform air bubbles using a simple all-...
JP7489923B2	Solid enzyme articles for use in baking The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating/dissolving during preparation of a dough or a batter.
JP7486956B2	Oil and fat composition for choux skin To provide a choux pastry which is easy to manufacture, is excellent in food texture, flavor, color tone, etc., is voluminous, and has a good shape, and a method of manufacturing the same, and in particular, to provide a choux pastry whi...
JP7487295B2	Method for maintaining freeze-thaw stability of bread-making composition and frozen bread for distribution The present application relates to a bread-baking composition. Even when frozen and thawed, bread dough, prepared using the composition, which is to be distributed in a frozen state, and bread made therefrom can exhibit improved water re...
JP7486319B2	Food materials for improving the texture of baked confectionery, etc. To provide a food material for improving texture by being added to baked food, in particular, baked confectionary of grains such as biscuits, cookies, pies, cereal bars, rice crackers, and snack food.It has been found that a composition ...
JP2024068081A	Flour-processed food dough containing edible canna flour [Problem] To provide a flour-processed food dough that is soft and elastic in terms of dough physical properties, and has good texture and flavor in product evaluation, and a flour-processed food obtained by heat-treating the flour-proce...
JP7484168B2	Bakery food production method and enzyme preparation for modifying bakery food To provide a method of manufacturing a bakery food product for improving water holding property of the bakery food product and adding freezing and thawing resistance, and a modifier for the bakery food product.Provided are: a method of m...
JP7485504B2	Frozen bread dough, bread and their manufacturing method To provide a frozen object of a bread dough (frozen bread dough) which has excellent working property while suppressing stickiness even though there is a large moisture content, bread which is soft, has preferable melt-in-the-mouth feeli...
JP2024065077A	Quality improving agent for rice flour bread, method for preparing rice flour bread, and method for improving the quality of rice flour bread The present invention relates to a quality improver for rice flour bread, a method for preparing rice flour bread, and a method for improving the quality of rice flour bread, and provides a method for improving shapeability before baking...
JP2024063983A	How to improve the flavor of γ-aminobutyric acid [Problem] Since γ-aminobutyric acid (GABA) has unique unpleasant flavors such as bitterness, astringency, sourness, and harshness, when it is added to food, there is a problem in that the original taste quality of the food changes. The ...
JP2024519395A	Fat compositions and water-in-oil emulsions The present invention provides a fat composition comprising 18.0% to 45.0% by weight of lauric acid (02:0), 5.0% to 20.0% by weight of palmitic acid (06:0), 4.0% by weight %~18.0 wt% of stearic acid (08:0), lauric acid (02:0) to stearic ...
JP7480061B2	Bakery food manufacturing method Disclosed is a method for producing a bakery food, the method including preparing a bakery dough containing: an edible fat or oil composition including an edible fat or oil having a solid fat content at 20° C. of equal to or less than 5...
JP2024062169A	Yeast encapsulated oil and fat composition, bread making premix, and bread making set The present invention relates to a yeast-encapsulated oil and fat composition, a bread-making premix, and a bread-making set. The yeast-encapsulated oil and fat composition of the present invention includes a first oil and fat that is so...
JP7475705B2	Flavor and/or texture modifier The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
JP2024057650A	Composition for suppressing texture deterioration due to reheating of heated dough food, method for producing dough, and method for producing heated dough food [Problem] To provide a technology for suppressing deterioration of heated dough foods due to reheating. [Solution] A composition for suppressing texture deterioration due to reheating of heated dough foods, which contains reduced starch ...
JP7474606B2	Dough improver for bread containing wheat bran, bread dough, and method for producing bread To provide a quality improver to obtain bread with controlled bitter taste and excellent flavor and food texture in spite of wheat bran being contained therein, and bread dough comprising the quality improver, and a method of producing b...
JP7474605B2	Flour composition for crepes, dough for crepes and crepes To provide crepe having good crispy texture, and good workability.The above problem is solved by using corn flour of 3-38 mass%, durum semolina or durum flour of 0.5-18 mass%, and wheat flour of 50 mass% or more relative to the total mas...
JP7474588B2	batter mix To provide a batter mix that easily melts in water during its preparation and suppresses formation of undissolved lumps.A batter mix contains 0.005-0.04 mass% of particulate silicon dioxide. There are also provided a batter in which the ...
JP2024518066A	Protein preparation and manufacturing method from almond seeds The present invention relates to protein preparations from almond seeds and inexpensive methods of producing them. The protein preparation has a protein content of more than 50% by weight, an oil content of less than 6% by weight, a sucr...
JP2024056278A	flour [Problem] High amylose flour that has excellent properties as a food raw material. [Solution] Wheat flour, in which the amylose content in total starch analyzed by concanavalin A method is 40% by mass or more, and the amount of damaged s...
JP2024057097A	Flour composition for baked goods An object of the present invention is to provide a flour composition for baked confectionery, which makes it possible to obtain baked confectionery that has a chewy texture, melts well in the mouth, and has a fragrant flavor. [Solution] ...
JP2024054905A	Plant-based cakes and methods for their production [Problem] To obtain plant-based cakes that have a soft texture, are voluminous, have good crispness, and do not substantially use animal raw materials. [Solution] Plant-based cakes are made using the following oil and fat compositions (A...
JP7467989B2	Oil and fat composition for cake donuts and flour dough for cake donuts To provide an oil and fat composition for cake doughnut that provides cake doughnut having a small amount of oil absorption and having an excellent texture.The present disclosure provides an oil and fat composition for cake doughnut that...
JP7468357B2	How to make rice flour bread A method for manufacturing a rice flour bread, said method comprising: a primary mixing step for blending materials including rice flour, sugar, salt, yeast, an oil, a thickening polysaccharide and water; a primary fermentation step for ...
JP7467179B2	Manufacturing method of processed wheat bran products To provide a method for producing a wheat bran processed product, reducing bran smell of wheat bran, roughness of texture or the like to improve flavor/texture due to a low-cost and efficient production process compared to a conventional...
JP7467016B2	Almond poodle substitute texture improving composition and baked goods using the same To provide an almond powder substitution texture-improving composition, having a texture improving effect such as that of almond powder, and to provide baked confectionery using the same.In an almond powder substitution texture-improving...
JP2024052120A	oil-based confectionery [Problem] To provide a new technique for improving the texture of an oil-based confectionery containing a certain amount of fat within a certain range and a high protein content. [Solution] Having an oil-based confectionery dough contain...
JP2024052398A	Bread making oil and fat composition used for frozen dough, frozen dough [Problem] The object of the present invention is to improve the workability during the production of frozen dough, the volume, yield, and texture of bread after baking, and also to improve the volume, yield, and texture of bread even whe...
JP2024049956A	Kneaded oil and fat composition for bread making [Object] To provide an oil and fat composition that can achieve the following (1) to (3). (1) Breads having a preferable oily texture can be produced. (2) Highly dispersible in bread dough. (3) Less sticky bread dough can be obtained. [S...
JP2024049422A	Method for producing a plastic oil and fat composition whose continuous phase is an oil phase, method for producing dough for bakery food, method for producing bakery food, method for producing cooked food, method for suppressing unpleasant flavor derived from vegetable milk, and butter How to give it a distinctive richness The present invention provides a plastic oil and fat composition whose continuous phase is an oil phase and which includes vegetable milk and has improved taste. [Solution] A method for producing a plastic oil and fat composition contain...
JP2024050490A	Kneaded oil and fat composition for bread making [Object] To provide bread dough that has excellent texture, suppresses stickiness, and has excellent workability even when the amount of oil and fat used in the production of bread dough is reduced. [Solution] An oil phase is used as a c...
JP2024049617A	Oil and fat composition for baked confectionery [Problem] An oil and fat for baked confectionery that has high creaming properties and water-retaining properties, and is capable of suppressing dough flow and baking blistering in baked confectionery, especially thin plate-shaped baked ...
JP2024048632A	Method for producing baked goods using freeze-dried flour and/or starch [Problem] To provide a method for producing baked confectionery that does not easily lose its crispy texture even when frozen and thawed. [Solution] The flour and/or starch that is the raw material for the baked confectionery contains 1%...
JP2024048440A	Oil-in-water emulsions for bakery foods containing fruits or vegetables [assignment] An object of the present invention is to provide a texture improver capable of suppressing texture deterioration of bakery foods containing fruits or vegetables. [Solution] This is an oil-in-water emulsion for bakery foods c...
JP2024049221A	Foaming agent for food and beverages [assignment] An object of the present invention is to provide a foaming agent that imparts excellent foaming properties to foods and drinks such as sparkling drinks. [Solution] (A) After heating an aqueous solution containing 20% crude p...
JP2024048598A	Oil and fat composition for frozen baked confectionery [Problem] An oil and fat composition for frozen baked confectionery that is used for frozen baked confectionery that is eaten in a frozen or semi-thawed state and is soft, melts in the mouth well, and provides a cooling sensation when ea...
JP2024047679A	Cakes that rise well [Problem] The object of the present invention is to provide a powder mix for producing cakes with sufficient swelling without using food additives such as baking powder or emulsifiers, and a cake batter using the powder mix for cakes. To...
JP2024048225A	sponge cake dough [assignment] To provide a sponge cake dough that suppresses changes in hardness during storage and maintains a moist feeling. [Solution] In the present invention, a sponge cake containing 20 to 50 mass % of grain flour, 20 to 50 mass % o...
JP7462209B2	Flour composition for bread, premixed flour for bread, bread dough, bread, and method for producing bread To provide a wheat flour composition for bread, for obtaining bread which is excellent in flavor, hardly imparts bran smell and harshness, is suppressed in rough surface, has excellent texture, and contains wheat whole grain powder.A whe...
JP2024047420A	Kneaded oil and fat composition for breads containing gluten-free flour, and breads containing gluten-free flour [Problem] To provide a technology that can achieve the following (1) and (2). (1) Even when vital gluten is not added or the amount added is small, gluten-free flour-containing breads with good volume can be obtained. (2) Gluten-free flo...
JP2024046497A	Bread and its manufacturing method [Problem] To provide bread that has good texture and flavor even when eaten after being heated in a microwave oven. The bread of the present invention contains flour as a raw material and is eaten after being heated in a microwave oven, ...
JP7461127B2	Oil-in-water emulsion composition for foaming cake dough Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...
JP7460353B2	Method for formulating and manufacturing a fried bakery food with a heavy and chewy texture To provide a fried bakery food product having good confectionery and shape stability while having a strong rice cake texture, such as dumpling and sweet rice jelly.A fried bakery food product having good confectionery and a strong rice c...
JP7460354B2	Method for formulating and manufacturing a fried bakery food with soft and chewy texture To provide: mixed powder for a fried bakery food product including rice flour having soft and springy texture; and a fried bakery food product using the mixed powder for the fried bakery food product including the rice flour.Mixed powder...
JP2024041588A	Bread manufacturing method [Problem] To provide a technology that can produce high-quality bread that contains nutritious wheat bran and suppresses deterioration in quality caused by wheat bran. The method for producing breads of the present invention includes a s...
JP7456774B2	Method for producing aerated food rich in protein and fiber The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt % of the protein based on a dry m...
JP2024040709A	Roll-in flower paste for depositor An object of the present invention is to provide a roll-in flour paste for a depositor, which has reduced adhesion and makes it possible to obtain a composite bakery dough with a good layered structure. [Solution] A depositor roll contai...

Matches 1,851 - 1,900 out of 7,733	< 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 >