Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1,051 - 1,100 out of 1,715

Document Document Title
JPH08191658A
PURPOSE: To provide a bread preparation process capable of fermenting an intermediate seed dough as it is for a long period at room temperature (atmospheric temperature) without using a low-temperature fermentation apparatus, etc., and c...  
JP2516356B2  
JPH08163953A
PURPOSE: To provide a method for improving the quality of baked wheat flour products capable of improving palatability of baked products such as a bread and a sponge cake and sustaining these after the cold and frozen storage before and ...  
JPH08154568A
PURPOSE: To improve the baking properties of flour, a high rates cake and food from other flours to be used to make bakery products by treating the flours with an acylating reagent. CONSTITUTION: Flours such as wheat flour, barley powder...  
JPH08131091A
PURPOSE: To obtain a device having a specific structure for rapidly and efficiently subjecting a powdery material and air having a set temperature in an air- conditioning chamber to a heat-exchange treatment, and capable of easily and ra...  
JPH08116858A
PURPOSE: To provide a method of making bun which dissolves the defects in the conventional straight dough process and the sponge dough process and increases their merits, particularly improves the taste of the bun, delays the ageing and ...  
JPH08503619A
(57) It consists of the protein; of a quantity effective in controlling the non-powder fiber; (c) weakness of a quantity effective in controlling summary (a) non-chlorine 1 heat-treatment weak flour; (b) capacity, and (d) sugar, The high...  
JPH0889897A
PURPOSE: To provide a powder feeder for a powder screening machine which controls powder scattering and saves labor during powder feeding in comparison with conventional machines. CONSTITUTION: A powder feeder 1 is equipped with a powder...  
JPH0884567A
PURPOSE: To obtain a modified flour prepared by subjecting flour to an enzymatic treatment with a xylanase, having excellent processability, capable of imparting a finished product of baked confectionery with excellent palatability, swel...  
JPH0880155A
PURPOSE: To obtain a frozen bread dough capable of eliminating problems such as a reduction in bread volume, skin roughening of an outer phase and thickening of a cell wall of an inner phase caused in producing bread using the frozen bre...  
JPH0824526B2  
JPH088880B2  
JPH082238B2  
JPH089873A
PURPOSE: To provide a method for producing round-shaped bread having good durability in springiness and voluminous roundness similar to those produced by a hand such as a bean jam bun or a melon-flavored bun. CONSTITUTION: This method fo...  
JPH089872A
PURPOSE: To obtain a modifier for frozen bread dough capable of preventing the quality deterioration caused by freezing and defrosting in the process of bread production and less expensive and to provide a process for manufacturing a fro...  
JPH08159A
PURPOSE: To obtain the subject composition containing grain flour subjected to a wet-heat treatment by a specific method, not hardened even when heated and cooked with a microwave oven, having a soft and wet texture, and giving cakes dif...  
JPH07114688B2  
JPH07322811A
PURPOSE: To obtain a quality-improving composition containing a maltotrlose- producing enzyme, capable of improving the handleablllty of bread dough without dusting with wheat flour, dispensing with the use of an additive for the adjustm...  
JPH07313045A
PURPOSE: To provide an assembly which can pack and deliver dough based on produced yeast without any aging process by turning the atmosphere around the dough into oxygen free state by housing the dough while providing a check valve on a ...  
JPH07313142A
PURPOSE: To obtain a yeast existing under refrigeration and preserving a CO2 productivity and to obtain refrigerated and packaged bread dough using the yeast. CONSTITUTION: A prototrophic diploid strain having a desired property is selec...  
JPH07298825A
PURPOSE: To provide a process for the stable and quick preparation of a souffle by the direct baking of souffle dough to give a souffle having high quality similar to the conventional souffle prepared by baking in a casserole using a wat...  
JPH07102065B2  
JPH07289146A
PURPOSE: To provide a method for improving the swelling of and the processing time for polysaccharide bread. CONSTITUTION: Water is added to the whole material except a saccharide followed by conducting the main mixing, and a necessary a...  
JPH07274805A
PURPOSE: To obtain a pretzel excellent in flavor and touch without sticking a seasoning to a hand by extruding a specific dough from a ring-shaped nozzle, forming the dough, providing a hollow cylindrical shape, baking the formed dough a...  
JPH07265061A
PURPOSE: To efficiently obtain a low-temperature sensitive baker's yeast strain, simultaneously prepare a bread dough using the obtained yeast, produce bread after preserving the dough at a low temperature and afford the bread of good qu...  
JPH0789827B2  
JPH0789826B2  
JPH07250610A
PURPOSE: To provide a method for producing a layered Japanese bun, having a clear layered form and excellent in flavor and texture by inserting a specific sheetlike cookie dough into a bread dough, providing a specific number of the cook...  
JPH07246087A
PURPOSE: To obtain the subject yeast useful for refrigerating or preserving a bread dough or a retarding step therefor by carrying out the variation treatment of a haploid yeast obtained from a diploid yeast belonging to the genus Saccha...  
JPH07246055A
PURPOSE: To obtain a high-quality bread dough developing no fisheyes thereon even after preserved in a refrigerated state for a long period, by incorporating wheat flour with a composition produced by adding refrigeration-resistant yeast...  
JPH07236432A
PURPOSE: To obtain a hygienic stick-type solid molding with smooth surface, having moderate hardness, without impairing its shape retainability and flavor, by incorporating a raw material with a specified amount of fatty oil followed by ...  
JPH07236409A
PURPOSE: To provide a method for producing paste bread, capable of carrying out also mass production by packing a liquid edible material having high viscosity or extremely soft paste-like edible material in a baked bread by nozzle inject...  
JPH07507933A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  
JPH0779600B2  
JPH0777541B2  
JPH0775510B2  
JPH07213277A
PURPOSE: To obtain a yeast strain, sensitive to a low temperature and capable of preserving a bread dough at the low temperature by treating a baker's yeast strain belonging to Saccharomyces cerevisiae with 2-deoxygalactose. CONSTITUTION...  
JPH07203952A
PURPOSE: To obtain bread, requiring a short proofing time, having a large volume, a moderate baking color and a gloss on the skin and good in springiness durability even in bread made of a frozen high-sugar dough by using a new baker's y...  
JPH0771444B2  
JPH0771474B2  
JPH07184573A
PURPOSE: To obtain a new food material containing proteins, dietary fibers, etc., and further foods capable of improving physical properties to soft ones and raising the content of the dietary fibers while maintaining a good flavor in pr...  
JPH07184527A
PURPOSE: To obtain a leavening composition which is light and smooth and is suited to the baking of bread, etc., by including carbonate components and magnesium dihydrogenphosphate so as to keep a maximum volume at the step of roasting t...  
JPH07184530A
PURPOSE: To obtain an admixture to be blended in bread dough for production of a bread having a taste similar to bread coated with butter or margarine and to provide a production method therefor. CONSTITUTION: A dough admixture for bread...  
JPH07170904A
PURPOSE: To obtain the subject agent, capable of suppressing a reduction of bread volume occurred in refrigerating or sawing of a refrigerated bread dough and damages caused by refrigeration such as deterioration of feeling on eating, by...  
JPH0759173B2  
JPH0753077B2  
JPH0740856B2  
JPH0734702B2  
JPH0728643B2  
JPH0779690A
PURPOSE: To reduce a thawing time of a frozen bread dough containing a yeast and to enhance the efficiency of working in a store. CONSTITUTION: This method for thawing a frozen bread dough and its fermentation method consist of (1) a pro...  

Matches 1,051 - 1,100 out of 1,715