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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 ...
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JP4897871B2 |
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients...
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JP4891007B2 |
Thermally inhibited starches and flours are prepared by a process comprising dehydrating and heat treating a granular starch or flour.
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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...
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JP4865705B2 |
The object of the present invention is to provide a wheat which accumulates a starch with a novel property by controlling the expression of the enzymes described in claims. The present invention provides a wheat, which does not express a...
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JP4866398B2 |
Provided is a method of making bread which has a satisfactory volume, provides a good texture, can be eaten by patients allergic to food such as wheat, and contains uniform bubbles. Specifically, provided is a dough composition comprisin...
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JP4846039B2 |
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JP4814011B2 |
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JP4799578B2 |
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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...
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JP4786753B1 |
To provide a method for producing a food dough containing a grain and a cooked food, which is excellent in flavor and texture and can maintain an excellent flavor and texture for a long period of time. Starch contained in a grain is gela...
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JP4777083B2 |
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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...
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JP4719277B2 |
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...
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JP4707694B2 |
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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...
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JP4705637B2 |
The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavor composition...
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JP4704391B2 |
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JP4695105B2 |
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JP4698634B2 |
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JP4688335B2 |
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JP4683659B2 |
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JP4682849B2 |
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JP4682117B2 |
The present invention provides a method of improving quality of bread containing a swelling-controlled starch, comprising replacing 20-70% of wheat flour with a wheat flour substitute, wherein said wheat flour substitute comprises a swel...
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JP4676971B2 |
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JP4670099B2 |
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JP4663281B2 |
A method is disclosed to regulate a swelling rate of bread by which materials obtained by adjusting a crush degree of seed of the cereal are used for a part of the bread.
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JP4653050B2 |
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JP4648288B2 |
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JP4641994B2 |
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JP4642051B2 |
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JP4636847B2 |
A method of processing wheat flour that without detriment to secondary processability, improves the flavor and palate feelings thereof, processed wheat flour obtained by the processing method; and food utilizing the processed wheat flour...
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JP4620009B2 |
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JP4612732B1 |
To provide a method for producing rice flour bread using natural yeast, which has no "rice odor" and has a good appearance. A mixing step of adding raw natural yeast to 100 parts by weight of grain flour consisting of 80 to 90 parts by w...
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JP4600833B2 |
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JP2010280895A |
To prepare thermally inhibited starch and flour by a method including dehydrating and heat-treating granular starch or flour.The present invention provides a method for producing thermally inhibited and non-pregelatinized granular starch...
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JP2010279355A |
To make a response to needs for a product functioning so that a produced gluten-free baked article more strongly resembles the texture of the conventional wheat flour-containing bakery products.There is provided the gluten-free bakery pr...
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JP4587880B2 |
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JP4580055B2 |
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JP4575871B2 |
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JP2010239902A |
To provide rice flour bread having a reduced stuffy smell being an unpleasant smell and an excellent flavor and rice flour bread being soft and moist with the passage of days.The flavor improver for rice flour bread contains aligic acids...
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JP4565789B2 |
A baker's yeast which exhibits a strong fermentation power in doughs with a high osmotic pressure containing sodium chloride and various baking materials in baking methods such as the straight method, the sponge dough method and/or the f...
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JP4554487B2 |
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JP4532442B2 |
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JP2010158194A |
To provide a method for producing rice-powder soaker dough by which the aging and deterioration of the rice-powder soaker dough are prevented and the soaker dough can be preserved for a long period. The method for producing the rice-powd...
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JP4490617B2 |
The present invention relates to a method for making flours having a high food safety level comprising the grinding of grains previously cleaned and moistened, characterized in that, prior to or simultaneously with said grinding, said gr...
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JP4482495B2 |
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JP4468866B2 |
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JP4457064B2 |
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JP4455823B2 |
A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of...
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