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Matches 1,151 - 1,200 out of 1,766

Document Document Title
JPH0750974A
PURPOSE: To provide a new leavening composition consisting of the combination of acid calcium phosphate and a carbonate component, which is useful as a leavening composition for the dough or the batter of a material for baking, especiall...  
JPH0723688A
PURPOSE: To produce frozen bread dough having suppressed unevenness of qualities and stable qualities in easy control. CONSTITUTION: Production of frozen bread dough has a process of kneading a material comprising wheat flour and yeast a...  
JPH078159A
PURPOSE: To provide the improver capable of easily obtaining high-quality bread in its baking time alone with its production time shortened significantly and its taste retained without impairing its volume through molding bread dough fol...  
JPH07500006A
(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。  
JPH06343380A
PURPOSE: To produce cream and cream puff having good swelling in burning of dough and capable of distributing and storing at normal temperature. CONSTITUTION: The cream is obtained by housing a powdery raw material consisting essentially...  
JPH0687772B2  
JPH0687964B2  
JPH06311856A
PURPOSE: To provide wheat starch containing small diameter starch particles having ≤ a specific particle diameter in a relatively large content, mildly digested and absorbed on its intake, effective for preventing diabetes, hyperliperm...  
JPH0685679B2  
JPH0683626B2  
JPH0683627B2  
JPH06292498A
PURPOSE: To easily obtain frozen bread dough which is satisfactorily stable through a long period by making dough from yeast, salt, flour including a dough improving agent and water, cutting it into small pieces, fermenting it in a speci...  
JPH06292499A
PURPOSE: To provide a method and a bread dough such that the gluten within the dough is hydrolyzed so that the dough does not keep the residual elasticity at all for producing bread or snacks. CONSTITUTION: A sheet obtained by continuous...  
JPH0677500B2  
JPH06276920A
PURPOSE: To obtain a method for producing bread in which a proofer of a large space is not required in a store, etc., and the chance loss in sales can be minimized. CONSTITUTION: This method comprises a step for mixing string flour with ...  
JPH0673423B2  
JPH0667300B2  
JPH06233649A
PURPOSE: To obtain breads produced so as to have texture of bread itself and be kept in a state where butter is applied and to provide a method for producing these breads. CONSTITUTION: Hollows derived from chip-like oil and fat disperse...  
JPH0661213B2  
JPH06226117A
PURPOSE: To increase the tensile strength of a wheat flour dough, and decrease its extension to improve baking efficiency by adding water to raw material wheat flour for tempering, then applying wheat polishing action for controlling the...  
JPH0655101B2  
JPH06205636A
PURPOSE: To prepare the subject dough free from fish-eye, having excellent appearance, taste and quality and suitable for French roll, etc., by treating divided or formed bread dough under specific condition. CONSTITUTION: This bread dou...  
JPH06506349A
(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。  
JPH06189667A
PURPOSE: To eliminate severe labor conditions in baking according to a sponge dough method. CONSTITUTION: This method for baking is to use an yeast in an amount of 0.1-1.0wt.% based on the total amount of the sponge dough and common salt...  
JPH06181676A
PURPOSE: To provide a frozen bread dough having proper extensibility and tension resistance, excellent in freezing resistance, and not deteriorated in its flavor by adding carboxymethylcellulose (salt), carboxymethylstarch (salt), etc., ...  
JPH0640793B2  
JPH0640794B2  
JPH06141756A
PURPOSE: To obtain new kind of bread having excellent shortness. CONSTITUTION: The objective wheat flour composition for bread contains 10-100wt.% of wheat farina having particle diameter of 160-800μm. Bread is prepared by adding a dila...  
JPH06141752A
PURPOSE: To provide a thermo-hygrostat capable of controlling the temperature and humidity in a container box in a short time. CONSTITUTION: The humidity and temperature in a container box 4a are detected by a humidity sensor 22 and a te...  
JPH0636724B2  
JPH0636706B2  
JPH0636707B2  
JPH0636725B2  
JPH0634674B2  
JPH06113712A
PURPOSE: To provide a frozen dough for bakery, containing ice nucleation active bacteria or an ice nucleation active substance such as protein having ice nucleation activity comparable to that of the ice nucleation active bacteria, capab...  
JPH06113740A
PURPOSE: To obtain good-quality prepared grain material used in production of grain breads. CONSTITUTION: This prepared grain material for bread kept to a prescribed degree of gelatinization by heating grain in water, providing an oil or...  
JPH06502991A
(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。  
JPH0622433B2  
JPH0622430B2  
JPH0622431B2  
JPH0678754A
PURPOSE: To provide a strain, Torulaspora delbrueckii H299-18, with its chromosome DNA giving an electrophoretic pattern differing from that for Torulaspora delbrueckii (standard culture strain for Saccharomyces rouxii), having optimal v...  
JPH0670673A
PURPOSE: To obtain frozen bread dough having excellent shelf stability and advantage in terms of preservation and transportation of product by using a diploid hybridization strain obtained by subjecting a strain belonging to Saccharomyce...  
JPH0670671A
PURPOSE: To improve texture, flavor and loosening of a prepared grain product for grain bread. CONSTITUTION: Grain is hydrated, heated, made into a given degree of gelatinization and frozen to give a grain prepared product for bread. Gra...  
JPH0662722A
PURPOSE: To improve baking properties of wheat flour and produce the bread by washing away starch in wheat flour with water and regulating the protein content therein. CONSTITUTION: Water in an amount of about 40-60% based on the weight ...  
JPH0614827B2  
JPH0646736A
PURPOSE: To obtain the bread crumb having excellent taste and useful for frying, etc., without using a colorant by compounding wheat flour with water, yeast, amino acid, etc., baking the mixture to obtain bread, crushing the bread and co...  
JPH069457B2  
JPH0622800A
PURPOSE: To provide a raw material for instant and/or liquid foods improved in their viscosities and textures by adding a starch modified by the adsorption of α-amylase. CONSTITUTION: Starch particles having various physical properties ...  
JPH0614710A
PURPOSE: To provide a freeze-resistant oil and fat suitable for improving the freeze-resistance of an oil and fat-containing food such as salad oil, dressing, mayonnaise, frozen cake such as ice cream or frozen dough, to provide a proces...  
JPH0614693A
PURPOSE: To obtain a dough chip frozen at a low temp. and producing croissant or other similar bakery product by direct baking without requiring thawing or intermediate fermentation. CONSTITUTION: This dough chip frozen at a low temp. co...  

Matches 1,151 - 1,200 out of 1,766