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JP4324237B2 |
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JP4315729B2 |
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JP4308264B2 |
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JP2009159993A |
To provide a process for preventing syruping in a refrigerated dough which is a consequence of the deleterious breakdown of AX (arabinoxylan), and hence a decrease in water holding capacity in the dough.A process of forming a refrigerate...
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JP4278726B2 |
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JP2009521217A |
The present invention provides a method of manufacturing without プルーフィング or a defrosting step frozen Doe who can move from a freezer to oven directly. The process is provided with the following. Doe's material is mixed. A n...
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JP4272924B2 |
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JP4268982B2 |
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JP2009060848A |
To provide a method for producing a doughnut-like food, capable of producing a doughnut-like food, such as of a cake doughnut type or a yeast doughnut type, having an internal phase consisting of uniform bubbles and exhibiting a volume f...
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JP4242367B2 |
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JP2009045020A |
To provide a method for producing modified wheat flour or wheat flour dough effectively utilizable as a process material: and to provide an apparatus for being used for the method.The method for modifying wheat flour or wheat flour dough...
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JP2009039094A |
To provide a crepe mix and a crepe batter, with which crepe keeping moist texture and having good taste, shape, and having freezing resistance can be obtained easily even when frozen and thawed.The crepe mix includes hard wheat flour and...
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JP2009507519A |
The present invention relates to a method of making yeast bread products containing stuffing of freezing, and the product. Method concerned passes an extrusion machine which has yeast bread cloth which is not expanded [stuffing] and can ...
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JP2009022306A |
To provide a rice flour composition that is obtained through a conventional flouring process in no need of special equipment or treatment, and can give bread and cake having excellent appearance, inner phase, taste and good keeping throu...
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JP4219559B2 |
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JP2008306943A |
To solve the problems wherein Coix lacryma-joli is difficult to eat because of peculiar smell and bitterness, and the Coix lacryma-joli sometimes loses the interest and makes successive eating difficult, because the known cooking methods...
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JP4201281B2 |
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JPWO2006118300A1 |
本発明は、上記酵素の発現を制御することに
より、新たな特性のデンプンを蓄積するコム
ギを提供することを目的とする。本発明は、
（１）配列番号１の澱粉合成酵素II型-A1...
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JP2008295389A |
To provide a method for producing a sponge food product cooked with microwaves, which has high volume without use of any chemical expansion agent and foaming agent, causes less shrinkage after microwave cooking, has good taste and giving...
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JP2008544751A |
These inventors are based on the position numbering machine of the pseudomonad サッカロ -philia (Pseudomonas saccharophilia) エキソ amylase arrangement shown as the arrangement number 1, . Are chosen from the group which consists ...
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JP4185410B2 |
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JP4184878B2 |
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JP2008271810A |
To provide cookie dough with reduced occurrence of scorching, even when it is baked with a cream puff paste arranged, to provide a cream puff using the same and further, to provide a method for producing the cream puff.The cookie dough t...
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JP2008228743A |
To provide a method for producing a more delicious rice powder bread than a conventional rice powder bread using a rice powder and without using a wheat powder or gluten derived from wheat and a method for producing a bread crumb; as wel...
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JP2008193996A |
To provide a wheat flour selectively imparting a sponge cake with an expansion ratio and palatability (gooey feeling or dryness) and suitable for the production of a sponge cake.The temperature and time corresponding to the desired expan...
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JP4136920B2 |
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JP4132544B2 |
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JP4132636B2 |
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JP2008167730A |
To provide a method for subjecting a food in a state of being immersed in water to high-pressure treatment.The removal of a chemical material such as an agrochemical is achieved by pressurizing the food at a pressure of 6,000 atm or less...
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JP2008523830A |
The present invention relates to polypeptide and its use.
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JP2008148601A |
To obtain wheat flour for producing breads having superior flavor and texture and breads that use the wheat flour.The wheat flour for breads is obtained by milling hard wheat by mortar milling and has a particle size fraction of a partic...
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JP4112910B2 |
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JP4099287B2 |
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JP2008104370A |
To provide easily processable rice flour bread giving rich texture, such as voluminous sensation, fluffy sensation and moist sensation and superior taste, without having to use wheat flour that has the possibility of causing wheat allerg...
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JP2008099629A |
To provide a wheat flour substitute for bakery foods, and bakery foods.The wheat flour substitute for bakery foods, which is obtained by blending starch with swelling suppression and starch without swelling suppression, and bakery foods ...
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JP2008092941A |
To provide a wet heat-treated wheat flour for bakeries, which gives bakeries improved in product volume, having inner part fine texture, soft, excellent in moist feeling and orally soluble feeling and, further, suppresses dryout caused b...
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JP2008511325A |
In order to reduce formation of acryl amide, before cooking the combination of two or more medicines, it adds to a processed food. A corn chip or potato chips may be sufficient as a processed food. As the above-mentioned medicine, the co...
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JP4076696B2 |
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JP2008079602A |
To obtain a tableted product that stably sustains its shape, nutrients, colors, flavors and textures by adding a fruit juice or essence to tablets comprising sugar and starch, and to provide processed wheat flour foods that utilize the s...
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JP4072778B1 |
[Subject] An object of the present invention is to use for a flour processed food the making tablet products which can maintain stable form, nutrient, color, flavor, and texture by adding fruit juice and the extract of fruit to the table...
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JP2008072954A |
To provide a method for producing flour for bread, having superior suitability for bread making, and providing bread having high quality and superior aging resistance properties, using soft flour.The method for producing the bread flour ...
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JP2008054545A |
To provide preservable fermented bread dough, capable of being baked as the bread excellent in appearance, eat feeling, flavor, etc., even by performing its preservation by refrigeration or freezing.This method for producing the preserva...
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JP2008043247A |
To obtain pizza dough having the same palatability as that of hand-cooked pizza dough by drawing out pizza dough to the outside in the same manner as that of hand-cooked pizza dough to form dough.The apparatus for forming pizza dough has...
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JP2008043260A |
To provide a new method for producing bread, especially such a new method using frozen dough and/or such a new method using refrigerated dough, through establishing, as a new baking technique, a pressurizing treatment in order to stabili...
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JP4050130B2 |
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JP2008504037A |
The above-mentioned powder-ized composite contains a pan flavor composite by activity yeast, a pan improvement composite, and request about the new product for the 製 bread industry containing a powder-ized composite with the present st...
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JP2008029283A |
To provide an improving agent for wheat flour dough using a natural material and further to improve wheat flour products such as breads or noodles.The improving agent for the wheat flour dough is characterized as follows. The improving a...
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JP4046608B2 |
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JP2008017802A |
To provide bread having unprecedented unique taste, flavor and appearance, sufficiently expanded to give excellent voluminousness and allowing wide variations.Water added with at least one kind of microorganisms selected from lactic acid...
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JP2008017836A |
To provide cereal flour for producing a baked confectionery excellent in flavor and palate feeling, and the baked confectionery by using the same.This cereal flour for the baked confectionery contains 1.0 to 5.0 mass% raw germ powder in ...
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