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Matches 451 - 500 out of 1,708

Document Document Title
JP5069939B2  
JP2012196176A
To provide a method of producing bread, for obtaining the bread which uses frozen dough having a small specific volume, has a large volume and excellent appearance, is excellent in eating quality and food feeling, and is nicely melt in a...  
JP2012191927A
To provide a method for producing processed cooking food dough, that can produce processed cooking food dough having the outside appearance and texture as processed cooking food in a short period of time; a device for producing processed...  
JP2012183029A
To provide a method for evaluating bread making quality of wheat flour without actually making bread.The method for evaluating bread making quality of wheat flour includes measuring the width of a gel layer generated by stirring and mixi...  
JP5027941B1
[Subject] cooking-by-heating foodstuffs cloth can be manufactured in a short time, and there isProvide the cooking-by-heating foodstuffs manufactured by the manufacturing method of cooking-by-heating foodstuffs cloth provided with the ap...  
JP4999122B2  
JP4957448B2  
JP4957451B2  
JP4941666B2
The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble di...  
JP4932771B2  
JP2012085663A
To produce an ultrafine-milled whole-grain wheat flour.A process for producing the ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an ...  
JP4897871B2  
JP4891007B2  
JP2012504968A
A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-t...  
JP2012029566A
To provide a method of producing daily dish bead which permits even watery daily dishes to be used as the daily dishes for the daily dish bead.The method of producing daily dish bead includes a forming process to form a bread body 2 to e...  
JP2012029665A
To provide powder mix for grain food, whereby grain food can be produced with excellent moldability and texture without being affected by general freezing harm, and to provide frozen dough using the powder mix, and grain food using the p...  
JP2012029577A
To provide laterally arranged, straight rod-shaped and delicious foods which are hardly broken in the case of production, packaging, storage and the like, enable seasoning in various kinds, and have crunchy feeling and nice smell, and to...  
JP4865705B2  
JP4866398B2  
JP2012010660A
To provide a method for producing unpolished rice flour as a raw material for producing breads by using wholly unpolished rice grains, and the unpolished rice flour for producing the breads.This method for producing the unpolished rice f...  
JP4846039B2  
JP2011223894A
To provide a method for making starch-containing baked food containing difficult-to-digest starch which can be made at low cost without adding the difficult-to-digest starch with heat resistance.The method for making starch-containing ba...  
JP4814011B2  
JP2011217618A
To provide a method for producing a food dough that has excellent flavor and texture, maintains excellent flavor and texture for a long period of time and contains grain and a heated food.Grain is boiled to gelatinize starch contained in...  
JP4799578B2  
JP2011206038A
To provide a hot-water blend suitable for bread that has an unique chewy texture with despite being soft through making the best use of the characteristics inherent in wheat flour and rice, is provided with rice deliciousness as well, an...  
JP2011200255A
To provide a method and device for producing wrapped food having an inner material wrapped with an outer skin material.In a method which produces wrapped food having an inner material with an outer skin material, a flat outer skin materi...  
JP4786753B1
[Subject] The manufacturing method and heating foodstuffs containing grain of foodstuffs cloth which can maintain the flavor which was excellent and excellent in flavor and texture, and texture for a long period of time are provided. [Me...  
JP4777083B2  
JP2011130721A
To provide a final-proofed frozen bread dough giving baked bread having excellent appearance, palatability, taste and flavor, etc., and capable of minimizing a storage space and a transportation space to reduce distribution cost.The meth...  
JP4719277B2  
JP2011517956A
The present invention relates to a new method for preparing fully fermented frozen dough, formulation of the ingredients and process to produce different type of bakery product. The fully fermented frozen doughs obtained using this metho...  
JP4707694B2  
JP4705629B2
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glute...  
JP4705637B2  
JP2011116990A
To prepare thermally inhibited starch and flour by a method including dehydrating and heat-treating granular starch or flour.The method for producing thermally inhibited and non-pregelatinized granular starch is provided, which includes:...  
JP4704391B2  
JP4695105B2  
JP4698634B2  
JP4688335B2  
JP4683659B2  
JP4682849B2  
JP4682117B2  
JP4676971B2  
JP4670099B2  
JP4663281B2  
JP2011062096A
To provide a method for improving baking quality of bread dough comprising rice flour as a main raw material.The dough improver for rice flour bread includes glutathione. The method for producing rice flour bread includes using the same.  
JP4653050B2  
JP4648288B2  
JP2011041486A
To provide a method for producing a food material or food having wheat seeds as the raw material and demonstrating further favorable palate feeling and flavor, by providing a new wheat processing method.The method for producing the food ...  

Matches 451 - 500 out of 1,708